Shrimp Gumbo Recipe

Shrimp Gumbo Recipe

Ingredients:

2 pounds shrimp
2 tablespoons oil
2 tablespoons flour
3 cups okra, chopped, or 1 tablespoon filé
2 onions, chopped
2 tablespoons oil
1 can tomatoes
2 quarts water
1 bay leaf
1 teaspoon salt
3 gloves garlic (optional)
Red pepper (optional)

Directions:

Peel shrimp uncooked and devein. Make dark roux of flour and oil. Add shrimp to this for a few minutes, stirring constantly. Set aside. Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Then add water, bay leaf, garlic, salt, and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes.
If okra is not used, add gumbo filé after turning off heat.
Serve with rice.

Serves: 6 - 8

Cuban Shrimp Stew 24-06-15

Cuban Shrimp Stew

Ingredients for Shrimp:

3 Tablespoons fresh lime juice
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 cumin
1-1/2 pounds fresh large shrimp, peeled and deveined
Salt and pepper to taste

Ingredients for Stew:

3 Tablespoons olive oil
2 cups chopped onions
1/3 cup julienned red bell pepper
1/3 cup julienned green bell pepper
1/3 cup julienned yellow bell pepper
2 ribs celery; finely chopped
2 Tablespoons chopped fresh parsley
4 garlic cloves, minced
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon oregano
1/2 teaspoon cumin
1 bay leaf
2/3 cup tomato paste
1-1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
Salt and black pepper to taste
2 Tablespoons freshly chopped parsley

Directions:

For the shrimp, combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes or for up to 4 hours, stirring occasionally.

For the stew, heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute the onions, bell peppers, celery, 2 Tablespoons parsley, garlic, cayenne pepper, oregano, cumin and bay leaf in the hot olive oil for 5 minutes or just until the onions begin to brown. Stir in the tomato paste. Saute 1 minute longer.

Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp. Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally. Discard the bay leaf. Stir in the Worcestershire sauce. Season with salt and black pepper. Ladle the stew into a serving bowl. Sprinkle with 2 Tablespoons parsley. You may serve over hot cooked rice if desired.

Serves: 4

Oyster Casserole Recipe 12-06-2015

Oyster Casserole Recipe

Ingredients:

1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese

Directions:

Mix first three ingredients.  In a separate bowl, mix parsley and onions.  Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.  Put a layer of oysters.  Put 1 drop Tabasco sauce on each oyster.  Put a little salt and a dot of butter on each oyster.  Repeat procedure.  Crumb mixture should be last.  When the dish is full, gently pour wine, then cream, over the mixture.  Sprinkle cheese over the top.  Bake at 400 degrees for 20 minutes.

Serves: 6  - 8

Oyster Dressing 03-06-15

Oyster Dressing

Ingredients:

2 large chopped onions
6 bunches chopped green onions
1 bunch chopped parsley
6 cloves minced garlic
6 stalks chopped celery
1-1/2 loaves PoBoy bread, dried out
3/4 gallon oysters (reserve water)
2 large cooking spoonfuls bacon drippings
Salt and pepper

Directions:

Saute all chopped seasonings in bacon drippings until tender. Add oysters. Cook 12 to 15 minutes, stirring. In another bowl, moisten bread with oyster water, then crumble bread and add to seasoning and oyster mixture. Cook 15 more minutes. Place in large baking dish and bake at 350 degrees for 1 hour.

Note: If desired add chopped turkey liver to dressing before baking.

Servings: 15 - 20

Salmon Salad

Salmon Salad

Ingredients:

1 can (1 pound) red salmon

2 hard-cooked eggs, chopped

1 Tablespoon cider vinegar

1 Tablespoon lemon juice

1/2 teaspoon salt

2 soup pickles, chopped

1 teaspoon Worcestershire sauce

2 Tablespoons chopped onion

2 ribs celery, chopped

Directions:

Mix all ingredients together and chill for several hours before serving. Serve with mayonnaise.

Serves: 3 - 4

28-04-2015

Corn and Crab Soup 08-04-2015

Corn and Crab Soup

Ingredients:
2 – 3 Tablespoons bacon grease or margarine
6 – 9 ears fresh corn, cut off cob or
1 bag frozen corn
1 large chopped onion
1 medium chopped bell pepper
2 – 3 ribs chopped celery
1 bunch chopped green onions
1 pound peeled shrimp
1 pound lump crabmeat
3 cans cream of shrimp soup
Small amount of milk for thinning
Salt, red and black pepper to taste

Directions:
Saute in grease the corn, onion, bell pepper. When onion begins to clear, add the celery and green onions. Let these two wilt, then add the shrimp and crabmeat. Saute until shrimp are pink. Add soup and small amount of milk to thin. Season with salt and pepper. Don't let soup boil. You want thick cream soup but you may need to add more milk.

Note: Recipe is good doubled.

Shrimp Fettucine Alfredo 23-03-2015

Shrimp Fettucine Alfredo

Ingredients

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
When sauce has thickened, combine with cooked pasta noodles; serve hot.

Nutritional Information

Amount Per Serving  Calories: 440 | Total Fat: 10.6g | Cholesterol: 172mg

Smoked Salmon Dill Quiche 17-12-2014

Smoked Salmon Dill Quiche

Ingredients:

7 frozen phyllo pastry sheets, thawed according to
package directions
3 Tablespoons unsalted butter, melted
4 large eggs
1 Tablespoon plus 1 teaspoon Dijon mustard
2 cups half and half
6 ounces smoked salmon, chopped
6 green onions, chopped
1/4 cup chopped fresh dill or
1 Tablespoon dried dillweed
Salt and pepper to taste
Dill sprigs

Directions:

1. Generously butter a 9-inch deep-dish pie plate.
2. Prepare crust: Place 1 phyllo sheet on work surface. Cover remaining pieces with plastic wrap and then with a damp towel. Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise.
3. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting 1 end of rectangle overhang edge of pie plate. Brush top of phyllo in pie plate with butter. Prepare second phyllo sheet as described in step 2 above and then set into pie plate, covering bottom and letting sheet overhang another section of edge by 1/2-inch. Brush with butter. Repeat process with remaining 5 phyllo sheets, making certain entire surface of plate is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. This can be prepared 4 hours ahead. Cover and refrigerate.
4. Preheat oven to 350 degrees.
5. Prepare filling: Whisk eggs and mustard in medium bowl to blend. Add half and half, salmon, onions and chopped dill. Season with salt and pepper.
6. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to a wire rack. Cool. Garnish with dill sprigs and serve slightly warm at room temperature.

Note: The hint of dill adds so much.

Serves: 6

Recipes: SHIRIMP BAKE

Recipes: SHIRIMP BAKE

Ingredients

1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup  Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs

Directions

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and  onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp.   Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink,  basting occasionally with pan juices. Garnish with fresh rosemary sprigs.

Yield: 6 Servings

Estherville Plantation Fried Shrimp 20-10-2014

Estherville Plantation Fried Shrimp

Ingredients:

2 pounds raw shrimp in the shell
2 eggs
2 Tablespoons milk or water
cracker crumbs
salt and pepper, to taste
Mazola oil for deep-fat frying
2 Tablespoons butter

Directions:

Peel shrimp leaving the last segment and tail intact. Beat eggs with milk or water. Dip shrimp in this mixture, and roll in a combination of crumbs, salt and pepper. Fry shrimp in hot oil and butter about five minutes or until golden brown. Drain on absorbent paper and serve hot.

Servings: 4

Recipes: Heather's Grilled Salmon

   

Heather's Grilled Salmon

Ingredients

1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
2 teaspoons lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
4 (6 ounce) salmon fillets

Directions

Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

Footnotes

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutritional Information 

Amount Per Serving  Calories: 380 | Total Fat: 19.4g | Cholesterol: 88mg

Sauteed Shrimp and Peppers over Cheese Grits 01-09-2014

  
Sauteed Shrimp and Peppers over Cheese Grits

Ingredients:

1/2 cup chopped Canadian bacon
1 cup red bell pepper strips
1 cup green bell pepper strips
1 (10-ounce) can diced tomatoes with green chiles, drained
1-1/2 pounds shrimp, peeled and deveined
1/2 cup chopped green onions
1-2/3 cups milk
1 (16-ounce) can chicken broth
1 cup quick-cooking golden grits
1 cup (4 ounces) shredded sharp Cheddar cheese

Directions:

Brown the bacon in a skillet. Stir in the bell peppers and cook for 10 minutes, stirring frequently. Add the tomatoes and mix well. Cook for 5 minutes, stirring occasionally. Stir in the shrimp and cook for 3 minutes longer or until the shrimp turn pink, stirring occasionally. Mix in the green onions. Remove from the heat and cover to keep warm.
Bring the milk and broth to a boil in a saucepan and stir in the grits. Return the grits mixture to a boil; reduce the heat. Cook for 5 minutes, stirring occasionally. Add the cheese to the grits and stir until melted. Spoon the shrimp mixture over the grits on a serving platter.

Note: The red and green peppers and the Canadian bacon make this casserole pretty and satisfying.

Serves: 6 - 8
 

Crab Cakes 04-07-2014

 
Crab Cakes

Ingredients:

2 pounds crab meat
1/2 cup bread crumbs
1/4 cup mayonnaise
3 green onions, finely chopped
2 ribs celery, finely chopped
2 eggs, beaten
4 teaspoons Worcestershire sauce
1 Tablespoon horseradish, drained
1 Tablespoon Dijon mustard
2 teaspoons Old Bay seasoning
1 teaspoon pepper
1/2 teaspoon salt (optional)
1/2 teaspoon parsley flakes
1/8 teaspoon Tabasco sauce

Directions:

Combine the crab meat, bread crumbs, mayonnaise, green onions, celery, eggs, Worcestershire sauce, horseradish, Dijon mustard, Old Bay seasoning, pepper, salt, parsley flakes and Tabasco sauce in a bowl and mix well. Shape into 12 large patties. Place on a baking sheet. Chill, covered, until just before serving time. Bake at 500 degrees for 10 to 15 minutes on each side or until brown, turning once.
Serve immediately with lemon slices, tartar sauce or other Seafood condiment.

Servings: 6

Scrambled Eggs with Shrimp and Sherry

Scrambled Eggs with Shrimp and Sherry

Ingredients
1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced

Directions

Heat the oil in a skillet over moderate heat.  Add the garlic and ginger and saute 1 minute.  Add the shrimp and saute 1 minute.  Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer.  Sprinkle with sliced scallion.  Serve immediately. 

Serves 4 to 6.

Southern Fried Catfish Recipe 03-05-2014

.
Southern Fried Catfish Recipe

Ingredients:

3 pounds catfish fillets
2 cups yellow corn meal
Salt and pepper
3 inches cooking oil in a deep fat fryer

Directions:

Wash and drain fillets.  Salt and pepper.  Place corn meal and fish in a large plastic bag and shake until fish is well coated.  Preheat oil and cook fish at 350 degrees until fish is brown on both sides, turning only once.

Serves:  6 - 8
 

Shrimp and Feta Cheese Sauce with Pasta 26-03-2014

Shrimp and Feta Cheese Sauce with Pasta

Ingredients:

1-1/2 pounds medium shrimp, cooked, shelled and deveined
1-1/4 pounds Feta cheese, rinsed, patted dry and crumbled
4 to 6 whole green onions, chopped
2 Tablespoons fresh minced oregano
(2-1/4 teaspoons dried oregano)
4 to 5 tomatoes, peeled, cored, seeded and chopped
10 to 12 pitted black olives, sliced or chopped
Salt to taste (be careful as Feta cheese is salty)
Fresh ground pepper to taste
10 ounce package pasta

Directions:
In a large bowl, combine the shrimp, cheese, onions, oregano, tomatoes, olives and salt and pepper. Let stand at room temperature for at least 1 hour. Cook pasta until just done. Drain but do not rinse. Add pasta to the shrimp mixture in the bowl and toss. Serve immediately.

Servings: 6
 

Shrimp in Dijon Vinaigrette 23-03-2014

Shrimp in Dijon Vinaigrette

Ingredients:

3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 Tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice

Directions:

Cook shrimp in boiling salted water until pink.  Drain and transfer to a large bowl.  Combine remaining ingredients and pour over warm shrimp.  Toss well so that every shrimp is coated.  Cover and refrigerate for at least 8 to 10 hours (overnight is best).  Drain excess sauce from shrimp before serving.  Serve in a large bowl lined with lettuce and kale.

Serves: 8 – 10

Oyster and Rice Stuffing 25-02-2014

Oyster and Rice Stuffing

Ingredients:

2 pounds lean ground pork
1 cup chopped onion
salt and pepper, to taste
2 pints fresh stewing oysters, drained
3 cups chopped celery
6 cups cooked regular rice

Directions:

Brown pork and onion in a Dutch oven. Season with salt and pepper. Drain oysters, reserving liquid. Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour. Stir occasionally, adding a little water if necessary. Add oysters and cook for five more minutes. Add five to six cups of rice as needed to absorb most of the liquid. Heat thoroughly.

Servings: 10 - 12

Shrimp Casserole 30-01-2014

Shrimp Casserole

Ingredients:

2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 Tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs

Directions:

Preheat oven to 375 degrees. Mix all ingredients except bread crumbs in a 2-quart buttered casserole. Sprinkle with bread crumbs and bake for 30 minutes.

Temperature:  375 degrees

Time: 30 minutes

Serves: 6

Oyster Soup 31-10-2013

Oyster Soup

Ingredients:

2 Tablespoons minced green onions with tops
2 Tablespoons minced parsley
2 Tablespoons butter
2 Tablespoons flour
1 jar (12 ounce) fresh oysters
3-1/2 cups milk, heated
1 scant teaspoon salt
Several dashes cayenne
Paprika

Directions:

Saute onions and parsley in butter until tender. Add flour and blend. Drain oysters, reserving liquor. Cut oysters into pieces and add to flour mixture. Cook a few minutes until edges of oysters curl. Stir in reserved oyster liquor; continue stirring while slowly adding hot milk, salt and cayenne. Do not boil. Add a dash of paprika to each serving.

Serves: 4 - 6