Wine-Steamed Clams Recipe
Ingredients:
1 chopped onion
1 Tbsp of oil (olive)
2 cloves garlic; thinly sliced
1/2 c of dry wine (white)
2 dozens of small clams (hard-shelled); cleaned well
1/2 c of fresh leaves of parsley; washed & dried
1 c fresh sprigs of coriander; washed & dried
1 Tbsp of butter (unsalted)
1 Tbsp juice of lemon
Coriander sprigs (for garnishing)
Instructions:
Cook 1/2 garlic & onions in thick saucepan placed over mid-heat. Stir ’til softened then add the wine. Simmer w/o cover for 5 mins, stirring often. Add the clams & covered, steam over mid-heat for 5-7 mins.
Transfer opened clams immediately into bowl then reserve the liquid. Keep your clams warmed.
Blend reserved liquid, garlic, butter, parsley & coriander in blender ’til smoothened . You pour this sauce all over the clams, tossing to incorporate flavors.
Have the clams garnished w/ herbs then serve w/ crusty Italian-bread.
>> Wine-Steamed Clams Recipe
Foil Barbecued Shrimp Recipe
Ingredients:
2 lbs of shrimps; shelled then deveined
1/2 c of parsley (snipped)
3/4 tsp of curry (powder)
6 Tbsps of butter (unsalted)
1 pc of garlic clove; chopped finely
1/2 tsp of salt
1/16 tsp of black pepper
Instructions:
Melt the butter on the saucepan then add garlic, parsley, salt, pepper, and curry; stir thoroughly. Add the shrimp and stir till coated well. Divide the mixture among six 18×12-inch foil pieces. Fold and seal edges properly.
Grill the shrimps above (hot) coals for 8 mins and turn to grill for another 7-8 mins. Serve at once.
>> Foil Barbecued Shrimp Recipe
Overnight Herb and Beer Shrimp Recipe
Ingredients:
2 lbs of peeled shrimps (raw)
2 garlic cloves; minced
1 & 1/2 c of beer (dark)
2 Tbsps of snipped chives
2 Tbsps of snipped parsley
1/2 tsp of pepper
1 & 1/2 tsps of salt
Lettuce; shredded
2 onions 9green); chopped finely
Instructions:
Have all of the ingredients combined in large bowl excluding onions & lettuce. Have it refrigerated overnight, stirring occasionally.
You drain the shrimps then reserve the marinade. You broil them 4-inches away direct heat ’til cooked & tender, approx 2 mins per side, brushing often w/ marinade.
Have shrimps served w/ lettuce then sprinkle w/ chopped onions.
>> Overnight Herb and Beer Shrimp Recipe
Bubba’s Shrimp Boil Recipe
Ingredients:
Lemon wedges to garnish
1 tsp of hot sauce
1 tsp of celery (seeds)
2 tsps of peppercorns (black)
2 tsps of mustard (seeds)
2 tsps of coriander (seeds)
2 pcs of Laurel leaves; crushed
2 Tbsps of salt (kosher)
1/4 c of Jalapeno (pickle); sliced
1 pc of lemon; slice in half
1 pc of onion (small); diced
4 cloves of garlic
1.5 lbs of shrimps (large)
Instructions:
Slice shrimp (shells included) through the center down to its tail. Leave its tail on but de-vein. Keep prepared shrimps in the fridge.
Place two quarts of water in a stockpot then add garlic, onions, jalapeno, salt, Laurel leaves, coriander, mustard, peppercorns, celery and hot sauce.
Mix well then bring to boil for twenty minutes. Slowly add the shrimps then lift from stockpot as soon as it turns pink.
Place in a bowl then cover for five minutes. Decant off excess fluid. Best served with wedges of lemons on the side.
>> Bubba’s Shrimp Boil Recipe
Shrimp Stroganoff Recipe II
Ingredients:
3 lbs of uncooked medium-sized shrimps; shelled & deveined
1 garlic clove; mashed
1/2 c of melted butter
1/2 lb of sliced mushrooms (fresh)
1/2 c of onions; chopped
1 c of chicken broth
3/4 tsp of Worcestershire-sauce
1 Tbsp of tomato-paste
1 Tbsp of chopped dili (fresh)
1 & 1/2 tsps of salt
Rice; cooked
1 c of sourcream
Instructions:
Saute shrimps in six tablespoons butter about 5 mins then remove & set them aside.
You add rest of your butter into pan w/ garlic, onion, mushrooms & butter then cook about 5 mins. Stir flour in, mixing well. Add salt, dili, Worcestershire, tomato-paste & broth. Simmer mixture about 2 mins.
Add soucream followed by shrimps, stir while cooking ’til heated through.
>> Shrimp Stroganoff Recipe II
Dirty Shrimp Recipe
Ingredients:
1 tsp of cayenne
1/2 tsp of pepper (black)
1/2 tsp of salt
1/2 tsp of crushed pepper flakes (red)
1 tsp of thyme (dried)
1 tsp of basil (dried)
1 tsp of oregano (dried)
2 tsps of garlic; minced
1/4 lb of butter (or margarine)
2 lbs of shrimp (medium); shelled then deveined
1/2 c of beer
Instructions:
Combine the seasonings inside a bowl; stir well. Melt butter inside a skillet above medium-high heat; add the seasonings then cook them for one min. Add the shrimps then cook them for 2-4 mins till they become pink; stir constantly. Add beer then let it simmer for one min. Serve hot over hot rice along with (French) bread placed on side.
If dish is serve as the appetizer, do not add beer.
>> Dirty Shrimp Recipe
Batter-Fried Shrimp Recipe
Ingredients:
1/4 tsp of pepper
2 tsps of soy
1 Tbsp of horse radish
1 c of preserves (Smucker’s Plum)
1/4 c of catsup
2 cloves of garlic; minced
1 c of grape jelly (Smucker’s)
1/2 tsp of ginger; crushed
1 clove of garlic
1 c of marmalade (Smucker’s Orange)
Oil
1 tsp of salt
2 tsps of oil (vegetable)
2 lbs of shrimp (fresh)
1 tsp of baking powder
1/2 c of milk
1 c of flour (all purpose); sifted
2 whole eggs
Instructions:
Whisk the eggs with milk ’till frothy. Mix flour, salt and baking powder making sure to sift ingredients first. Fold flour mixture with egg and mix until blended well. Set it aside.
Peel shells off the shrimp but leave the tail on. De-vein shrimps then slice open from the middle to create a flat shape. Drain shrimps using paper tissues.
Dunk shrimps in your batter then deep fry ’till nicely golden in color. Drain using paper tissues. Prepare the sauce.
For orange sauce, mix together marmalade, ginger and garlic. Simmer on low using a skillet. Drain off sauce to separate ginger and garlic. Place sauce inside a separate dish.
For horse radish sauce, mix together grape jelly, horse radish and catsup. Transfer to separate dish.
For the plum sauce, mix together plum preserves, garlic, soy and pepper. Simmer to boil. Drain off sauce to separate garlic. Transfer sauce to a separate dish.
>> Batter-Fried Shrimp Recipe
Beer-Broiled Shrimp Recipe
Ingredients:
2 lbs of shrimps
1/8 tsp of pepper
1/2 tsp of salt
1 clove of garlic; diced
4 tsps of Worcestershire sauce
2 Tbsps of parsley; snipped
3 Tbsps of oil (vegetable)
3/4 c of beer (Coors)
Instructions:
Mix together the beer, Worcestershire, pepper, salt, parsley and oil. Throw in the shrimp then cover for an hour. Set it aside.
After one hour, remove liquid but reserve the marinade. Cook (broil) the shrimps for four minutes then flip the other side, making sure to baste with the marinade. Shrimps are done with pink in color.
>> Beer-Broiled Shrimp Recipe
Garlic Shrimp Recipe
Ingredients:
2 lbs of shrimp; shelled and deveined
2 pcs of garlic cloves; chopped finely
Salt (to taste)
1/16 tsp of Worcestershire
1-2 Tbsps of chives
1/2 c of butter
Juice from 3 pcs of lemons
Pepper (to taste)
1/2 c of parsley; chopped finely
Instructions:
Saute finely chopped garlic with butter then take out from the heat. Stir in (lemon) juice, Worcestershire, chives, parsley, salt, and pepper. Add the shrimp and marinade them for twenty mins.
Place the shrimps onto skewers. Place foil onto barbecue then lay the shrimps on it. Grill them for 6-10 mins till cooked through.
>> Garlic Shrimp Recipe
Crab Stuffed Avocado Recipe
Ingredients:
1 lb of cooked crabmeat (fresh, chilled); rinsed then picked over
1 tsp of seasoning (lemon pepper)
1 c of celery; chopped
1 c of mayonnaise
1/4 c of pickle relish (sweet)
1/2 c of scallions; chopped
2/3 c of almonds; sliced
2 pcs of avocados (or 3 pcs)
Instructions:
Place crabmeat on a bowl with paper towels. Let it stand, at about 15 mins. Take the paper towels out then add mayonnaise, seasoning, relish, almonds, and celery; toss them gently.
Cut the avocados into half then discard the seeds. Fill the hollowed portion with mixture of crabmeat. Serve at once.
>> Crab Stuffed Avocado Recipe
Shrimp Newburg with Green Rice Ring Recipe
Ingredients:
3 Tbsp of butter
1 tsp of paprika
2 c of milk
2 Tbsps of flour
1/4 tsp of pepper
1/4 tsp of salt
1/2 tsp of dried mustard
Pinch red-pepper
1 c of whipped cream
5 Tbsps of wine (Madeira)
2 lightly-beaten eggyolks
1 c of whipped cream
2 lbs of cooked & peeled shrimps
2 c of rice; cooked
1 c of parsley; chopped
2 Tbsps of scallions; chopped
3 large eggs; separated
1/2 c of melted butter
Instructions:
Have butter melted over double-boiler then add the flour & cook mixture for minutes. Pour milk in gradually, stirring ’til thick & smoothened. You add the seasoning & 4 Tbsps wine.
You beat the yolks & cream together the add cream gradually into wine-sauce. You cook mixture over rapidly boiling-water about 15 mins then add the shrimps & 1 Tbsp wine.
Combine beaten yolks, butter, parsley, scallions & rice. You fold beaten whites in then pour this mixture carefully into 1 & 1/2-qt rounded mold. Bake it at three hundred fifty degrees Fahrenheit about 25 mins then unmold into heated platter.
Pour the Shrimp-Newburg onto the center 7 around rice-ring. Garnish w/ parsley.
>> Shrimp Newburg with Green Rice Ring Recipe
Boiled Gulf Shrimp Recipe
Ingredients:
1/4 tsp of pepper
1/4 tsp of salt
1/2 c of chives; minced
1/4 c of horseradish
1 Tbsp of lime juice
1 pint of mayonnaise
2 Tbsps of onion; shredded
1/2 Tbsp of mustard (Creole)
5 lbs of shrimps (fresh)
2 pcs of Laurel leaves
6 dots of peppercorn
1 box of crab boil (Zatarain’s)
1 gal of water
2 pcs of lemons; sliced
Instructions:
Bring water to boiling. Season it with Zatarain’s, peppercorns, lemon wedges and Laurel leaves.
Slowly plunge in the shrimps and continue boiling stock for thirteen minutes. Turn heat off then slowly add one quart of iced water.
Set it aside for ten minutes then drain off all liquid. Make the remoulade sauce. Mix together, mustard, onion, mayonnaise, horseradish, chives, salt, lemon, and pepper. Mix well.
Serve alongside cooked shrimp.
>> Boiled Gulf Shrimp Recipe
Oysters Rockefeller Recipe
Ingredients:
6 Tbsps of butter
3 Tbsps of finely-chopped parsley
6 Tbsps of finely-chopped spinach (raw)
3 Tbsps of finely-chopped celery
5 c of fine dried breadcrumbs
3 Tbsps of finely-chopped onions
1/2 tsp of salt
A dash Tabasco sauce
1/2 tsp of Pernod
Table salt
36 pcs of oysters in half-shell
Instructions:
Have butter melted in saucepan then add all your ingredients excluding salt & oysters. Have mixture cooked over low-heat, stir often for about 15 mins. Pass through fine sieve then set mixture aside.
You create salt layer in pie pans then place the oysters above. Scoop 1 tsp of vegetable-mixture over. Broil the shrimps on preheated four hundred degrees Fahrenheit broiler for 3-5 mins ’til topping browns a bit. Serve at once.
>> Oysters Rockefeller Recipe
Stuffed Lobster Thermidor Recipe
Ingredients:
1 lb frozen tails of lobsters
1 c of fresh sliced mushrooms
10 Tbsps of melted butter
4 Tbsps of flour
2 nutmeg powder dashes
1 tsp of dried mustard
2 cayenne-pepper dashes
1 c of milk
1 tsp of salt
1 c of half-and-half
1 tsp juiced of lemon
2 eggyolks; lightly beaten
2 Tbsps of sherry
2 Tbsps of grated cheese (Parmesan)
1/2 c of fined breadcrumbs
Instructions:
Have oven preheated to four hundred fifty degrees Fahrenheit. You place the tails of lobster in pot filled w/ boiled water & cover. Have them cooked ’til tender for 20 mins then drain.
You cut the tails lengthwise into half then dice the meat. You seat aside empty tails.
You pour one-forth butter into saucepan then saute mushrooms ”til bit browned. Add seasonings & flour. Add half-and-half & milk gradually, stir constantly ’til thickened.
Add some of heated mixture into yolks, stir constantly & then pour yolk-mixture into cream-sauce, stir constantly ’til thickened.
Add meat, sherry & juice then spoon onto lobster-shells. You mix the cheese, butter & crumbs then sprinkle this over your stuffed tails.
Arrange them in flat bake sheet & bake them at four hundred degrees Fahrenheit for about 15 mins.
>> Stuffed Lobster Thermidor Recipe
Fajita Shrimp Kabobs Recipe
Ingredients:
2 tsps of juice (lime)
2 tsps of oil (vegetable oil)
1 tsp of cilantro (fresh); minced
3/4 tsp of cumin (ground)
1/8 tsp of hot sauce (Tabasco)
1-1/4 lbs of shrimp (large); shelled then deveined
1/8 tsp of salt
8 pcs of small tortillas (flour, 6-7 inches); warmed
1 pc of tomato (large); seeded then diced
Fresh Cilantro (sprigs, for garnish)
1 pc of large pepper (yellow or red); cored, seeded, then cut to 1 inch squares
Instructions:
Combine (lime) juice, minced fresh cilantro, oil, cumin, hot sauce, and salt inside a bowl; mix thoroughly. Add shrimp then mix thoroughly and set on the side.
Secure them on 6 to 8-inched skewers, alternating shrimp with peppers. Place skewers onto a slightly greased (broiler) pan; brush them with the rest of marinade.
Broil for 2-1/2 mins on each side till shrimp has cooked thoroughly and turned pink; turn once. Serve together with warmed tortillas, sprigs of cilantro, and tomato dices.
>> Fajita Shrimp Kabobs Recipe
Shrimp Jambalaya Hash Recipe
Ingredients:
1 c of red peeled potato; diced into 1/2-inch
3 Tbsp of oil (olive)
1 c of peeled potatoes (sweet); diced into 1/2-inch
8 peeled shrimps (large); deveined & cut to 1/2-inch pcs
6 oz of sausage (andouille); diced into 1/2-inch
1 bellpepper (red); seeded & diced into 1/2-inch
1 med onion (yellow); diced into 1/2-inch
1 bellpepper (yellow); seeded & diced into 1/2-inch
6 chopped scallions
2 garlic clove; minced
1/2 tsp of pepper (black)
1/2 tsp of coarse salt
Instructions:
Place the potatoes in saucepan (1 & 1/2-qts) then add ice water enough to have potatoes covered by an inch. Let it boil for 2-3 mins ’til bit cooked. Have them drained then transfer them into paper-towels, blot them dry.
Have oil heated in skillet placed over high-heat then add the shrimps. Saute about 30 secs ’til slightly pink. Transfer into bowl once done.
You add the onions & sausage into skillet then saute for 6 mins ’til browned. You add the garlic, peppers & potatoes then saute for another 6 mins ’til veggies are bit browned.
You add the scallions & shrimp, sauteing for 1 min more ’til shrimps are done. Season w/ pepper & salt.
>> Shrimp Jambalaya Hash Recipe
Creamy Ginger Shrimp Recipe
Ingredients:
2 lbs of shrimp (medium); shelled
3/4 c of cream (whipping)
1 pc of lemon
1/2 tsp of ginger (ground)
1 tsp of onion (powder)
1 Tbsp of soy sauce
1/3 c of butter (unsalted)
1/2 tsp of garlic (powder)
2 tsps of cornstarch
Instructions:
Melt the butter on a skillet then stir-fry the shrimp till almost cooked. Squeeze over the lemon then sprinkle powdered onion, powdered garlic, and ginger; continue cooking till done. Take out the shrimp then add the (soy) sauce onto drippings.
Combine cornstarch and half of cream inside a bowl; mix thoroughly and set on the side. Pour the rest of cream onto the skillet; cook till bubbling.
Add the cream/cornstarch mixture; stir thoroughly till thick then add the shrimps. Cook till shrimps are heated through.
Serve at once with warm (cooked) rice.
>> Creamy Ginger Shrimp Recipe
Scallops Coquille St. Jacques Recipe
Ingredients:
1 lb of sea-scallops
3/4 c of water
1 c of wine (white)
1 Tbsp juiced of lemon
1 Tbsp of chopped parsley
1 bayleaf
1/4 lbs of chopped mushrooms
4 Tbsps of flour
6 Tbsps of butter
2 eggyolks
Breadcrumbs
4 Tbsps of thick cream
Instructions:
Combine parsley, bayleaf, juice, water & wine in 3-qt casserole. Have it covered then cook in microwave at 100%PRCTG% about 3 mins.
You add the mushrooms & scallops then cook about 6 mins of mid-high, stirring once. You remove the bayleaf then drain. Reserve 1 & 3/4 c broth.
Have 4 Tbsps butter melted in bowl then add broth & flour, whisking thoroughly. Have it microwaved for 3-4 mins ’til smooth & thick.
You blend the cream & yolks then add into sauce, stirring while cooking for 2-3 more mins. You place the mushrooms & scallops into 7×12″ dish.
Pour over cream-sauce then sprinkle w/ crumbs then dot w/ butter. Have it microwaved again on high-temp for 2 mins ’til thoroughly heated. Garnish w/ paprika & pepper.
>> Scallops Coquille St. Jacques Recipe
Red-Eye Shrimp and Grits Recipe
Ingredients:
1 Tbsp of oil (olive)
4 oz of chopped ham (smoked)
8 oz of sliced mushrooms (fresh)
1/2 tsp of dry thyme; minced
1/2 tsp of seasoned salt
2 tsps of garlic; minced
1/2 c of chopped onions (green)
1 c of strong-style coffee
1 Tbsp of cornstarch
1/4 c of sherry
1 tsp of hot-pepper sauce
Grits (cooked)
1 lb of peeled & deveined shrimps (medium)
Instructions:
Have the ham sauteed in oil that in large-sized saucepan placed over mid-heat ’til golden. You add thyme, salt & mushrooms then saute for 3-5 mins ’til mushrooms become golden. You add garlic & onions then saute for 3 more mns.
You combine the heated sauce, cornstarch, sherry & coffee in bowl. You add this mixture into saucepan then let mixture simmer. You add your shrimps then simmer for 2 mins ’til cooked.
You spoon the grits into dinner platters then you divide shrimps equally between platters.
>> Red-Eye Shrimp and Grits Recipe
Beer-Boiled Shrimp Recipe
Ingredients:
1/2 c of vinegar
1 Tbsp of salt
1/2 tsp of cayenne powder
1 Tbsp of celery (seeds)
1 Tbsp of mustard (dry)
2 cans of beer
3 lbs of shrimps (fresh)
Instructions:
Mix together vinegar, salt, cayenne, celery seeds, mustard and beer. Bring mixture to boil then slowly add your shrimps. Cook until shrimps are pink in color.
Take away shrimps from your stock. Remove shells and de vein. Place all shrimps back in your stock then place in the fridge.
Prior to serving, remove shrimps from stock then place on serving dishes.
>> Beer-Boiled Shrimp Recipe
Cream Puffs with Crab Filling Recipe
Ingredients:
Cream Puffs:
1 c of water
1/4 tsp of salt
1/2 c of butter (unsalted)
1 c of flour; sifted
4 pcs of eggs
For the Crab Filling:
11 oz of cream cheese
1 c of mayonnaise (or sour cream)
1 tsp of juice (lemon)
1/4 tsp of horseradish
2 Tbsps of onion; chopped finely
7 oz of crab (fresh, or shrimp)
Instructions:
Combine cream cheese, mayonnaise, juice, horseradish, onion, and crab; mix thoroughly. Place inside the refrigerator. Let it stand for one day.
Heat the water, salt and butter; let it boil. Once boiling, reduce the heat then add flour and stir quickly. Take out from the heat then add the eggs individually, while beating continuously. Continue beating till smooth.
Drop a tablespoon of mixture onto a cookie sheet. Place inside the oven and bake (400 degrees F) for 25 mins till golden. Let it cool then slice.
>> Cream Puffs with Crab Filling Recipe
Blue Crab Cakes Recipe
Ingredients:
1 pc of lemon; cut in wedges
1 Tbsp of butter; unsalted
3 Tbsps of oil
1/2 c of pepper (bell, red); diced
3/4 c of crumbs (crackers)
1 lb of crab meat
Hot sauce
1/4 tsp of salt
1 tsp of freshly cracked black pepper
1.5 tsps of crab seasoning
2 tsps of Worcestershire sauce
2 tsps of mustard (Creole)
2 Tbsps of mayonnaise
1 whole egg; whisked
2 tsps of horseradish (prepared)
Instructions:
Mix together mayo, egg, horseradish, mustard, crab seasoning, Worcestershire sauce, hot sauce, pepper and salt. Throw in crab meat, crumbs plus the bell peppers.
Shape mixture into individual patties. Pan fry patties for seven minutes per side then drain on paper towels. Serve while hot and crispy with a wedge of lemon on top.
>> Blue Crab Cakes Recipe
Oysters Rockefeller Recipe II
Ingredients:
10 oz of packed frozen spinach; chopped
1/4 c of crumbs from crackers
1/2 c of softened butter
1/2 c of breadcrumbs; divided
2 celery ribs; finely-chopped
6 finely-chopped scallions
1/3 parsley bunch
A dash of Tabasco sauce
1/3 shredded lettuce head
1 Tbsp of Worcestershire-sauce
1 tsp of anchovy-paste
1 Tbsp of Worcestershire-sauce
Ice-cream salt
1/4 c of grated cheese (Parmesan)
2 dozens of oysters
2 dozens of ramekins
Instructions:
Have the spinach pureed in blender. You mix the butter w/ crumbled crackers in another bowl. You add the pureed spinach & the rest of your ingredients excluding oysters & salt.
You fill one pie plate w/ salt then heat it at four hundred fifty degrees Fahrenheit for about 20 mins. You place the shells into pan then have it filled w/ 2-3 oysters.
Have it covered 2 Tbsps of sauce then bake shelled oysters at four hundred fifty degrees Fahrenheit for half an hour.
>> Oysters Rockefeller Recipe II
Outa Sight Shrimp Recipe
Ingredients:
4 lbs of unpeeled shrimps (large) w/ heads
1/2 c oil (olive)
1/2 c of butter
1/4 c of chili-sauce
2 sliced lemons
1/4 c of Worcestershire-sauce
4 cloves garlic; chopped
2 Tbsps juice of lemon
2 Tbsps of seasoning (Creole)
1 Tbsp of parsley; chopped
1 tsp of oregano
1 tsp of paprika
1 tsp of ground pepper (red)
French-bread
1/2 tsp of hotsauce
Instructions:
Have the shrimps spread into shallow broiling pan lined w/ foil. You combine everything except the bread then heat in saucepan placed over low-heat.
Stir ’til butter is melted then pour this mixture over the shrimps. Have it covered then chill for 2 hrs, turn half hour.
Have it baked w/o cover at four hundred degrees Fahrenheit for about 20 mins, turning once. Best when served w/ salad, corn & bread.
>> Outa Sight Shrimp Recipe
Crabby Potatoes Recipe
Ingredients:
1 lb of crabmeat (lump)
1/2 c of bell pepper (green); chopped
1/2 c of onion; chopped
2 Tbsps of mayonnaise
1 tsp of paprika
2 tsps of mustard (dry)
1 Tbsp of prepared mustard (brown)
2 Tbsps of seasoning (seafood)
1/2 c of melted butter
4 pcs of potatoes (large); microwaved or baked till tender and cooled
Instructions:
Preheat the oven (350 degrees F). Cut the potatoes lengthwise into half then carefully scoop the pulp out to leave the shells intact. Place the pulp on the side.
Combine crabmeat, bell pepper, mayonnaise, onion, paprika, mustards, and one tablespoon of seasoning inside a bowl then mix thoroughly.
Place the potato shells onto a baking sheet and spoon the mixture of crab inside the shells. Top them with saved pulp from potato.
Sprinkle over the remaining seasoning. Bake inside preheated oven for 5-10 mins till heated thoroughly, don’t let them dry. Take out from the oven and pour over butter.
>> Crabby Potatoes Recipe
Fried Oysters Recipe
Ingredients:
3 c of oysters (fresh)
1 c of cornmeal (yellow)
1 Tbsp of flour
2 tsps of salt
3/4 tsp of pepper (black)
1/8 tsp of cayenne pepper
Oil (vegetable oil, for frying)
Instructions:
Place the oyster on a colander to drain thoroughly. Combine cornmeal, flour, cayenne, salt, and pepper on a bowl; stir thoroughly. Roll the oysters on the cornmeal mixture till evenly coated. Fry on a deep pan for 2 mins till slightly browned.
Place onto paper towel(s) to absorb excess oil. Serve warm with (cocktail) sauce.
>> Fried Oysters Recipe
Escalloped Oysters Recipe
Ingredients:
1 c of margarine
1 c of flour
1/2 tsp of salt
1-1/2 tsps of paprika
1/4 tsp of pepper (black)
1/16 tsp of pepper (cayenne)
2 pcs of onions (medium); chopped coarsely
1 pc of bell pepper (green); chopped coarsely
1/2 pc of garlic clove; chopped finely
1 Tbsp of juice (lemon)
1 Tbsp of Worcestershire
4 c of oysters; save the liquid
1/4 c of cracker crumbs
Instructions:
Melt the margarine on a pan then add flour; whisk thoroughly till smooth. Place pan above gentle heat till slightly browned.
Add the paprika, cayenne, salt, and pepper. Take out from the heat then add pepper, garlic, and onions; cook gently for five mins, while constantly stirring.
Take out from the heat once more then add Worcestershire, (lemon) juice, and oysters with the liquid; mix thoroughly. Pour onto a 13×9-inch baking glass dish and sprinkle crumbs on top. Bake (400 degrees F) for half an hour.
>> Escalloped Oysters Recipe
Oysters Johnny Reb Recipe II
Ingredients:
4 c of drained & shucked oysters
6 Tbsps of finely-chopped scallions
6 Tbsps of finely-chopped parsley
Salt
Ground pepper (black)
Tabasco-sauce
1 Tbsp juice of lemon
2 tsps of Worcestershire-sauce
4 Tbsps of butter
1 tsp of paprika
1 c of breadcrumbs
1/3 c of thick cream
Instructions:
Have the oven preheated to three hundred seventy-five degrees Fahrenheit. You place 1/2 oysters in 1/2 greased 1-qt bake dish.
Sprinkle w/ 1/2 parsley, 1/2 scallions, 1/2 Worcestershire, 1/2 juice of lemon, 1/2 butter & 1/2 crumbs. Season w/ Tabasco, pepper & salt as desired. Repeat layering once.
Create 6 holes above casserole then pour the cream into holes. Let it bake for half an hour ’til firm.
>> Oysters Johnny Reb Recipe II
Curry of Shrimp Recipe
Ingredients:
1/3 c of butter (or margarine)
3 Tbsps of flour
1-3 Tbsps of curry powder
1/2 tsp of salt
1/4 tsp of paprika
1/16 tsp of nutmeg (ground)
2 c of cream (light)
3 c of cleaned shrimp; cooked
1 Tbsp of juice (freshly squeezed lemon)
1 tsp of sherry
1 tsp of juice (onion)
1/16 tsp of Worcestershire
Salt (to taste)
For the Orange Rice:
1 c of uncooked rice (long grain)
2 c of water
1 tsp of salt
1 Tbsp of orange zest; grated
1/2 c of juice (orange)
Instructions:
Melt the butter inside a pan then add flour, salt, curry, nutmeg, and paprika; blend thoroughly. Gradually add the cream, while constantly stirring till mixture becomes thick.
Add shrimp, lemon juice, sherry, onion juice, Worcestershire, then season more salt, if preferred. Serve along with (orange) rice and (curry) condiments.
Cook the rice with salted boiling water till cooked through. Add the orange zest with orange juice then stir thoroughly.
>> Curry of Shrimp Recipe
Oysters Johnny Reb Recipe
Ingredients:
2 qts of drained oysters
1/2 c of finely-chopped scallions
1/2 c of finely-chopped parsley
2 Tbsps juice of lemon
2 c of fine-cracker crumbs
1/2 c of melted butter
1 Tbsp of Worcestershire sauce
Pepper
Salt
Tabasco sauce
6 Tbsps of milk
Paprika
6 Tbsps of light-cream
Instructions:
Arrange one oyster layer in the bottom-part of buttered 2-qts shallow bake dish. You sprinkle over the oysters w/ 1/2 parsley, 1/2 onions, 1/2 juice of lemon, 1/2 butter, 1/2 crumbs, 1/2 Worcestershire, 1/2 salt, 1/2 pepper & 1/2 Tabasco. Repeat layering once, ending w/ paprika.
Create small holes of even spaces in the oyster-mixture prior to baking. You pour the cream mixed w/ milk onto the holes. Have dish baked at three hundred seventy-five degrees Fahrenheit for half an hour ’til firm.
>> Oysters Johnny Reb Recipe
Baked Oysters with Bleu Cheese Recipe
Ingredients:
3 ozs of blue cheese; crumbled
2/3 c of cream
4 Tbsps of wine (dry white)
2 yolks
Salt
Pepper
2 dozen oysters (plump & fresh)
2 Tbsps of parsley (flat leaf); chopped
4 Tbsps of olive oil
4 Tbsps of milk
1/2 lb of potatoes; skins removed
Instructions:
Boil potatoes with salt until they are tender. Remove water then mash up red potatoes adding milk, parsley and olive oil.
Clean fresh oysters then detach the flesh from its shells. Reserve its juice then set it aside. Wash only and keep bottom part of its shell then discard its crown shell.
Place the yolks inside a double-boiler then whisk with wine. Continue whisking ’till the volume’s double in size. Using a different pan, blend together Blue cheese and cream. Boil it for three minutes and then turn off heat.
Incorporate juice of the fresh oyster, mix well then fold into your yolk mixture. When ready to eat, scoop mashed up potatoes onto the lower shell, layer oysters over potatoes then decant sauce over top.
Grill each shell for five minutes ’till nicely golden in color. Best when served warm.
>> Baked Oysters with Bleu Cheese
Pecan-Crusted Crab Cakes with Sweet Pepper Sauce Recipe
Ingredients:
1/3 c of halved pecans
2 Tbsps of mayonnaise
A slice of firm-textured bread (white); torn
2 Tbsps juice of lemon
1 eggyolk
1 tsp Dijon-style mustard
1 Tbsp of chives; minced
4 oz of lump crabmeat
1 & 1/2 Tbsps of butter
1 red bellpepper (large); chopped coarsely
1 Tbsp vinegar (balsamic) plus 1 tsp
1 Tbsp of oil (olive)
Cayenne pepper
Salt
Instructions:
Place bread pieces & pecans in blender then pulse ’til bread gets crumbly & pecan halves are chopped finely.
Combine eggyolk, mustard, juice & mayonnaise in bowl, blending well. You add chives & crabmeat then stir to thoroughly mix then break up lumps. Add 6 Tbsps bread-pecan crumbs.
You place the rest of the crumbs in a platter. Shape crab-mixture into four cakes, 2-inch diametered each. You dredge the crab-cakes into crumbs, gently pressing for mixture to adhere.
Have butter melted in skillet placed over mid-heat. You add the crab-cakes then cover the pan. Saute cakes for 5 miins ’til heated through & browned nicely, tun once.
You spoon pepper-sauce into 2 serving platters then place two crab-cakes in every plate. You garnish it w. lemon slices & chives.
For your Pepper-sauce: Place 1/4 c water & 1 Tbsp vinegar in saucepan then cook w/ cover over mid-heat for 20 mins. Slightly cool then you puree the pepper & extra liquid ’til smoothened. Add cayenne, salt & vinegar as necessary.
>> Pecan-Crusted Crab Cakes with Sweet Pepper Sauce Recipe
Flaming Shrimp Recipe
Ingredients:
1 lb of cleaned shrimp; deveined with the tail intact and drained well
1/4 lb of butter (unsalted)
1 Tbsp of parsley
1 pc of lemon (fresh); sliced thinly
Pepper (fresh coarsely ground)
1/4 c of rum
3 pcs of garlic cloves; chopped finely
Instructions:
Melt the butter inside the saucepan then add finely chopped garlic; saute slightly then add the parsley and rum.
Let it simmer gently then carefully drop the shrimps then cook rapidly till pink and curled, about 4-5 mins. Quickly add slices of lemon and stir thoroughly.
Season black pepper and sprinkle over rum then ignite it for a nice presentation.
>> Flaming Shrimp Recipe
Alabama Shrimp Bake Recipe
Ingredients:
Rosemary sprigs (fresh)
1 pc of onion (medium); sliced thinly
2 pcs of lemons; sliced thinly
2.5 lbs of shrimp (large); with shells on
3 cloves of garlic; diced
1 Tbsp of hot chili sauce
1/8 tsp of grounded pepper (red)
1 tsp of rosemary (dried)
1 Tbsp of freshly cracked pepper (black)
1 Tbsp of salt
3/4 c of Worcestershire sauce
3/4 c of lime juice
1 c of butter; heated to melt
Instructions:
Mix together butter, lime juice, Worcestershire, salt, freshly cracked black pepper and dried rosemary. Set marinade aside. Clean the shrimps with tap water. Drain them well.
Inside a baking pan, place the shrimps at the bottom, then the lemon, then the onion. Decant the marinade over the shrimp preparation then bake without cover for twenty minutes (400 degrees F), ’till shrimps are pink in color.
Remember to check back every five minutes to pour marinade over shrimps while baking commences.
Sprinkle with rosemary before serving.
>> Alabama Shrimp Bake Recipe