Scalloped Oysters Recipe

Ingredients:

2 c of coarsely-crushed crackers (soda)
3/4 c of butter; melted
1 c of dried breadcrumbs
1 c of cream
Pepper
Nutmeg
Salt

Instructions:

Have oven preheated to three hundred fifty degrees Fahrenheit. Prepare 1-quart oysters w/ liquor.

You place one crumb-mixture layer in bottom-part of greased casserole. Have it covered w/ one-half of your oysters. Combine nutmeg, cream, salt & pepper. You pour one-half of this mixture over cooked oysters.

Top w/ 3 quarters of crumbs & rest of oysters. You pour one-half of seasoned-cream atop oysters. You cover w/ remaining breadcrumbs. Bake dish for 20-25 mins.

>> Scalloped Oysters Recipe

Coconut Shrimp with Jalapeno Jelly Recipe

Ingredients:

3 c of coconut; shredded
16-20 pcs of shrimp (medium); shelled then deveined
1 c of flour
2 pcs of beaten eggs
Oil (vegetable oil)

For the Jalapeno Jelly:
1 c of vinegar (red wine)
1 c of water
1 c of sugar (granulated)
2 pcs of green peppers (jalapeno); seeded then chopped finely
1 pcs of small bell pepper (red); chopped finely
1 pkg of pectin (liquid)

Instructions:

Toast coconut slightly in a baking sheet inside the oven (350 degrees F) for 8-10 mins. Butterfly the shrimps and dredge onto flour then gently dip onto egg and coat with toasted coconut.

Fry them in oil (350 degrees F) till golden; do this in batches. Serve warm with jalapeno jelly.

For the jelly, combine vinegar, water, sugar, jalapeno peppers, and bell pepper inside the saucepan. Let it boil then add pectin; let it boil once more. Take out from the heat then let it cool.

>> Coconut Shrimp with Jalapeno Jelly Recipe

Sausalito Scampi Recipe

Ingredients:

3 chicken-breasts (whole); sliced into inch-sized pieces
1/3 c of butter
1 lb of shelled shrimps; deveined
1/3 c of oil (olive)
1 tsp of salt
2 garlic cloves; minced
Juice from a lemon
Ground black pepper
Parsley

Instructions:

You melt the butter & heat together w/ oil in skillet. You saute the garlic about 2 mins then add the chicken. Stir while cooking ’til browned. Push meat onto side.

You add the shrimps then cook, stir often ’til pink. Add parsley, juice of lemon, pepper & salt then cook for 1 more min.

>> Sausalito Scampi Recipe

Farmers’ Seafood Boil Recipe

Ingredients:

2 lbs of shrimp (headless, shell on)
1/4 c of salt
6 oz of packed shrimp and crab boil
3 pcs of potatoes (Russet); cut to four pieces
or
12 pcs of whole potatoes (new)
1 pc of sausage link (pork); cut to 1-1/2 inch pieces
3 pcs of corn ears; cut to thirds
4 pcs of onions (medium); cut to four pieces

Instructions:

Combine crab and shrimp boil, salt, and one gallon water inside a pot; let it boil. Once boiling, add the potatoes then let it boil, about 10 mins.

Add sausage along with onions then let it boil, about 5 mins. Add corn and shrimp then let it boil, about another 5 mins.

Drain then serve along with a crusty French bread with a chilled drink.

>> Farmers’ Seafood Boil Recipe

Crab Cakes Recipe I

Ingredients:

1 lb of crabmeat (lump); check carefully for shells
3-4 Tbsps of onion; diced
3 Tbsps of bell pepper (red); diced
3 Tbsps of mayonnaise
1 Tbsp of parsley (fresh); chopped
1 pc of egg (large)
3-4 Tbsps of breadcrumbs (plain)
1/8 tsp of pepper (cayenne or freshly ground black)

Optional:
Garlic (fresh); chopped
1/2 c of breadcrumbs (plain)

Instructions:

Combine crabmeat, onion, bell pepper, mayonnaise, parsley, egg, breadcrumbs, pepper, and add garlic. Mix thoroughly using clean hands but don’t over mix.

Place the half cup of plain breadcrumbs onto a shallow plate and pat the mixture of crabmeat to patties; coat them with crumbs.

Refrigerate them till firm. Coat oil on a skillet; saute patties for 4-5 mins per side then turn then cook on another side for 2-3 mins until browned.

>> Crab Cakes Recipe I

New England Clambake Recipe

Ingredients:

4 pcs of small potatoes (baking, sweet or yams); scrubbed clean
24 pcs of clams (in shell, cherrystones); prepared clean
Water (cold)
4 pcs of corn ears (fresh); prepared clean
2 pcs of chickens (broiler-fryer, 2.5 lbs); quartered
1/2 lb of butter (or margarine)
2 pcs of live lobsters (Maine, 1 lb each); prepared clean
4 pcs of onions (small); peeled
Rockweed (or cornhusks)
Lemon (fresh); cut to wedges

Instructions:

Saute the chicken with butter on a skillet till browned. Place a (wire) rack on the base of (very large) kettle w/ tight lid.

Add two cups water then arrange the onions together with potatoes on the rack then cover them with the rockweed, in one layer. Add the corn, then (more) rockweeds, then chicken, and lobsters, then clams on top.

Cover them with the rockweed. Cover the kettle then place above moderate heat; let it steam, at about 75 mins till onions, corn, and potatoes become tender.

Take the clams out then place on a bowl; place chicken, vegetables, and lobsters on a platter.

Ladle the broth onto four bowls then serve as a dip for the clams. Melt the butter to be used as a dip. Serve them with the lemon on the side.

>> New England Clambake Recipe

Shrimp Curry Recipe

Ingredients:

1 & 1/2 c of shrimps; cooked
1 c of mayonnaise
1/2 tsp of powdered curry
2/3 c of milk (evaporated)
1 tsp of onions; chopped
2 Tbsps of chopped bellpepper (green)
2 Tbsps of pimiento; chopped

Instructions:

Combine mayonnaise & powdered curry then pour over milk gradually. Then you add the onions, pimiento, pepper & shrimps. Stir occasionally while heating mixture. Best when served w/ rice.

>> Shrimp Curry Recipe

\Fried Breaded Shrimp Recipe

Ingredients:

1/4 c of flour; sifted
Salt & Pepper
1 pc of egg (large)
2 Tbsps of vodka
3/4 c of fine breadcrumbs
40 pcs of large shrimp (raw); peeled but leave the tails on
Oil for frying

Instructions:

Season salt & pepper on flour on a small bowl; mix them well. Combine vodka and egg on another bowl then beat thoroughly. Place breadcrumbs on another bowl. Dip the shrimps on the seasoned flour, then onto egg/vodka mixture, then onto crumbs.

Fry inside a deep pan till golden, don’t overcook. Serve warm with cocktail and tartar sauce.

>> Fried Breaded Shrimp Recipe

Crab Vermouth Recipe

Ingredients:

1/2 c of butter
1 c of vermouth (dry)
10 oz of canned broth (chicken)
2 Tbsps of parsley; chopped
2 Tbsps of garlic; minced
1 Tbsp of soy sauce
1 Tbsp of juice (lemon)
1 tsp of sugar (granulated)
2 pcs of cooked crabs; cleaned then cracked
1/4 c of vermouth (dry)

Instructions:

Melt the butter inside the pan then add broth and one cup of vermouth; stir thoroughly. Add garlic, parsley, juice, sugar, and soy; let boil, covered. Once boiling, reduce the heat then let it simmer for 10 mins.

Add the crabs then let it simmer, covered, till heated thoroughly. Add another quarter cup of vermouth. Serve hot with a crusty (French) bread along with fruits and cheese.

>> Crab Vermouth Recipe

Crab Newburg Recipe

Ingredients:

1 c of butter
3 Tbsps of flour
1/8 tsp of pepper (red)
1/16 tsp of hot sauce (Tabasco)
2 Tbsps of juice (onion)
2 c of cream (heavy)
1/2 tsp of salt (seasoned, Accent)
3 Tbsps of wine (sherry)
1-1/2 lbs of crabmeat (canned); rinsed in strainer

Instructions:

Melt butter inside a bain-marie then add flour; stir thoroughly till smooth and blended well. Add pepper, hot sauce, onion juice, cream, and seasoned salt; cook and stir gently but constantly. Continue cooking till thickened.

Add crabmeat and heat it thoroughly. Once sauce becomes very hot, add wine then mix thoroughly. Let it stand, covered, till water on the bottom pan of bain-marie simmers. Let it steep, at about 15 mins.

Serve with buttered toasts.

>> Crab Newburg Recipe

Coconut Tempura Shrimp Recipe

Ingredients:

1/2 c of cornstarch
2/3 c of flour
1 pc of beaten egg (large)
1 c of coconut (freshly grated)
1 c of soda water (ice cold)
Salt (to taste)
1 lb of shrimp (large); shelled, deveined, but with tail on
Seasoning (Creole)
1 pkg of mango chutney
Plantains; peeled and sliced thinly
1 Tbsp of cilantro; chopped finely

Instructions:

Preheat fryer. Combine cornstarch, flour, coconut, soda, and egg inside a bowl; mix thoroughly till batter becomes smooth then season salt. Rub (Creole) seasoning onto shrimps then dip onto batter, do not include dipping the tails.

Fry for 4-6 mins till golden; do this by batches. Take out and place onto paper towel(s) to drain excess oil. Season (Creole) seasoning on them.

Fry the slices of plantains till golden; place onto paper towel(s) to drain excess oil. Season (Creole) seasoning on them.

Mound little chutney on each serving plate then lay shrimps around it. Garnish cilantro and fried slices of plantains.

>> Coconut Tempura Shrimp Recipe

Oven Fried Oysters Recipe

Ingredients:

1/2 c of melted butter
A dash Tabasco sauce
A dash Worcestershire-sauce
Pepper
A pint of drained oysters
Salt
1 c of breadcrumbs

Instructions:

Combine the seasonings & butter, blend well. You dip the oysters into the mixture & then you roll them in bread crumbs. Arrange them closely in 10×7″ pan. You pour the rest of the sauce all over the oysters.

Have it marinated inside your fridge for 3-4 hrs or more.

Have it baked in previously heated oven (350 degrees F) for 15-20 mins ’til crumbs turn golden-brown & the oysters would start to release its juices.

>> Oven Fried Oysters Recipe

Shrimp Amandine Recipe

Ingredients:

1 lb of shelled raw shrimps
1/4 c juice of lemon
1/4 c of oil (olive)
3 Tbsps of butter
1/2 c of chopped almonds (blanched)
1 garlic cloves; cut into half
Dashes of hot-sauce
Hot rice; cooked
2 Tbsps of wine (white)

Instructions:

Have shrimps marinated in juice & oil for 2 hrs. You remove the shrimps then reserve the sauce. You saute the shrimps in garlic & butter ’til pink in color.

You remove the garlic then transfer shrimps into warmed plate. Add the marinade & almonds into butter that’s in your skillet.

Then add the wine & hot-sauce. Simmer for 2-3 mins then pour sauce over plate of hot shrimps.

>> Shrimp Amandine Recipe

Oyster Loaf (La Mediatrice) Recipe

Ingredients:

Small French rolls
Butter; melted
1 pint of oysters; drained
Salt
Pepper
3 Tabasco sauce drops
Prepared cream (heated)

Instructions:

You cut off tops of rolls then scoop the center out. You brush cut-side w/ butter as well as the cored center. Place the rolls & tops in four hundred twenty-five degrees Fahrenheit oven ’til a bit toasted (light-brown).

You saute oysters & stir in heated butter ’til edges will curl. Season w/ Tabasco sauce, pepper & salt & some heated cream as necessary.

Have the rolls filled oyster mixture then cover w/ toasted tops.

>> Oyster Loaf (La Mediatrice) Recipe

Cornsicles with Shrimp and Oregano Recipe

Ingredients:

6 pcs of corn ears
1 tsp of salt
1/4 tsp of pepper (white)
1 Tbsp of fresh oregano (Mexican); chopped
or
1 tsp of dried oregano (Mexican)
12 pcs of shrimp (medium); peeled, deveined, and diced
24 pcs of popsicle sticks

Instructions:

Trim corn then remove silk and husk, but save the large husks then rinse them. Cut kernels and scrape out the milk. Grind kernels then add shrimp, oregano, salt, and (white) pepper; mix thoroughly. Preheat the oven (325 degrees F).

Place one tablespoon mixture of corn onto cleaned husk then carefully fold its left onto center, and right, then its base.

Push the (popsicle) stick 2-3 inches on its up; tie a strand of husk around to secure cornsicle. Arrange them on baking glass dish. Bake for half an hour till solid and firm.

Peel husk off and serve hot.

>> Cornsicles with Shrimp and Oregano Recipe

Panfried Oysters Recipe

Ingredients:

3 dozens of shucked small oysters (fresh)
1 c of ground soda-crackers
1/3 c of flour
2 large egg
3 Tbsps of veggie oil
6 Tbsps of butter

Instructions:

Have oysters drained then you blot them on paper-towels. You place the crumbs & flour in separate waxpaper sheets.

You slightly beat the eggs. Dredge your oysters into flour then dip onto eggs, into crumbs then press lightly. Arrange on bake sheet lined w/ waxpaper.

You heat about 2 Tbsps butter & 1 Tbsp oil in large-sized thick skillet placed over mid-heat ’til butter melts. You add 1/3 oysters & then saute about 2 mins ’til golden-brown, turn then saute for additional 2 mins.

Transfer into tray lined w/ paper towels. You empty the skillet , wiping it clean. You repeat the frying by batches.

>> Panfried Oysters Recipe

Coconut Fried Shrimp Recipe

Ingredients:

1 lb of small shrimp (raw); shelled then deveined
1/3 c of juice (lemon)
1/2 tsp of salt
1-3/4 c of flour
1/3 tsp of ginger (ground)
3 tsps of curry powder
2 tsps of baking powder (Calumet)
1-1/4 c of milk (skimmed)
1/2 c of Coco Casa (cream of coconut)
3-1/2 oz of canned coconut flakes
Oil for frying

Instructions:

Combine salt, juice, curry, and ginger; mix them well and marinate the shrimp for 1-2 hrs. Drain thoroughly. Combine 1-1/2 cups of flour, milk, cream-of-coconut, and Calumet; mix the batter thoroughly.

Coat the shrimp onto remaining plain flour and dip onto the batter then coat with coconut flakes. Fry them in heating oil for 2-3 mins; do this in batches.

>> Coconut Fried Shrimp Recipe

Cashew Shrimp Recipe

Ingredients:

3.5 c of rice (cooked)
1 c of zucchini; unpeeled & chopped
1 pc of garlic clove
1/4 c of peppers (red); minced
1/2 c of onions; minced
1/2 c of veggie oil
1/4 tsp of baking soda
3/4 c of nuts (cashews)
1/8 tsp of pepper
1/4 tsp of salt
1/4 tsp of sugar
1 Tbsp plus 1 tsp of cornstarch
1 lb of shrimps (medium)
Red pepper; sliced into rings

Instructions:

Halve the shrimps lengthways. Mix together cornstarch, soda, pepper, salt then sugar. Marinate shrimps in mixture for fifteen minutes.

Pan fry shrimps for five minutes or until color turns red. Drain shrimps on paper towels. In the same skillet, saute onions, garlic then pepper. Add the zucchini then cook for two minutes.

Throw in the cooked shrimps, cashews and rice. Mix thoroughly cooking in low fire. Transfer to individual plates then garnish rings of pepper over top.

>> Cashew Shrimp Recipe

Delta Shrimp Recipe

Ingredients:

8 c of water
1/2 pc of lemon (large); sliced
2-1/2 lbs of large shrimp (fresh, unpeeled)
1 c of oil (vegetable oil)
2 Tbsps of hot sauce
1-1/2 tsps of oil (olive oil)
1-1/2 tsps of garlic; minced
1 tsp of parsley (fresh); minced
3/4 tsp of salt
3/4 tsp of seasoning (Old Bay)
3/4 tsp of dried basil (whole)
3/4 tsp of dried oregano (whole)
3/4 tsp of dried thyme (whole)
Lettuce leaves

Instructions:

Boil water with lemon on a saucepan; add the shrimp then cook for 3-5 mins. Drain thoroughly then rinse them with (cold) water then remove their shells and veins, don’t remove their tails. Transfer them on a bowl.

Mix together vegetable oil, hot sauce, olive oil, garlic, parsley, salt, seasoning, dried basil, dried oregano, and dried thyme; whisk thoroughly. Pour onto the shrimp then toss till coated well. Place inside the refrigerator for eight hours.

Drain the shrimp then arrange on a salad bowl lined with lettuce leaves. Serve dish with (cocktail) sauce.

>> Delta Shrimp Recipe

Buffalo-Style Shrimp Recipe

Ingredients:

French loaf (bread)
Salad dressing (blue cheese)
2 stalks of celery; cut in cubes
1 lb of shrimps (large); shells removed & de-veined
1/3 c of butter; melted
1/3 c of hot sauce (Frank’s Red Hot)

Instructions:

Mix together butter and hot sauce. Skew celery and shrimps through individual skewers. Transfer to a baking pan.

Decant butter mixture on top of the shrimp kebabs, place a cover then keep in the fridge for half an hour. Broil shrimps ’till colors become pink. Reheat remainder of the butter sauce then decant over the kebabs.

Best served alongside blue cheese dressing with a slice of French baguette/bread.

>> Buffalo-Style Shrimp Recipe

Pepper-Poached Oysters Recipe

Ingredients:

24 oysters (large) in shells w/ liquor
1 & 1/2 Tbsps of peppercorns (black)
8 oz of bottled clam-juice
2 roasted cloves garlic
1/2 tsp of salt
1 bayleaf
1/4 tsp of allspice (ground)
3 Tbsps of extra-virgin oil
Lime slices
Juice from a lime

Instructions:

You drain oysters well. You pour over liquor slowly into saucepan then you add clam-juice enough to have your oysters covered. Boil then you add your oysters then have the heat reduced.

Simmer & poach your oysters for 3-4 mins ’til edges curl-up & plump. Transfer oysters into platter then reserve its liquid.

Combine allspices, salt, garlic & peppercorns in processor ’til formed into paste. You add 2 Tbsps of poached liquid then blend paste.

You drop bayleaf into liquid then boil. You reduce liquid into half-cup then you add prepared paste as well as your oysters. You remove saucepan directly from heat then you add juice & oil.

Have oysters refrigerated while submerged in poaching water, covered, about 30 mins-1 hr.

>> Pepper-Poached Oysters Recipe

Scampi Recipe

Ingredients:

4 lbs of headless large shrimps; washed & drained
2 c of butter
6 garlic cloves
1 Tbsp of cayenne-pepper
1 small lemon
1 tsp of salt
1 Tbsp of parsley; chopped finely

Instructions:

Have the shrimps peeled then arrange side-by-side in a glass bake dish in single layer. You squeeze half of lemon and sprinkle juice over shrimps.

You slice the other half into six finely-sliced pcs then put in bake dish. Have butter melted. Chop the garlic finely then add into butter. You add the salt & parsley into butter & garlic-mixture.

Sprinkle w/ pepper all over then you pour the butter-garlic mixture on top. Tightly cover dish then bake for half an hour at three hundred fifty degrees Fahrenheit.

>> Scampi Recipe

Barbecued Shrimp Recipe

Ingredients:

3/4 tsp of Tabasco sauce
2 Tbsps of salt
2 Tbsps of Worcestershire sauce
1 pc of lemon; sliced into wedges
3/4 c of butter; cubed
2 Tbsps of freshly cracked pepper (black)
3 pcs of lemons; sliced into wedges
1/2 tsp of garlic powder
4 ribs of celery (leaves included); minced
2 lbs of shrimp (fresh); shells on

Instructions:

Clean shrimps well then place inside a baking dish. Throw in the garlic and celery. Wring out fluid from your lemons.

Place cubes of butter then sprinkle salt, hot sauce and Worcestershire over the shrimps. Broil shrimps ’till the butter has melted and the shrimps turn color pink. Bake a few minutes then garnish using wedges of lemon.

>> Barbecue Shrimp Recipe

Fernandina Shrimp Gravy Recipe

Ingredients:

1 Tbsp of sugar (granulated)
1 Tbsp & 1 c of water
2 oz of pork (salt); diced
1/2 c of onion; minced
1/2 c of bell pepper (green); diced
1/2 c of bell pepper (red); diced
1/2 c of celery; diced
1-1/2 lbs of shrimp (large); shelled, rinsed and cut to pieces
1 tsp of salt
1/4 tsp of freshly ground pepper (black)
1/8 tsp of crushed pepper (dried, red)
2 c of hot rice (cooked)

Instructions:

Melt sugar inside a skillet above medium heat. Cook till syrup becomes golden then add one tablespoon water. Stir thoroughly till sugar has dissolved then set on the side.

Cook pork onto a skillet till browned, while stirring occasionally. Take out pork then transfer onto a warm plate; set on the side.

Pour the drippings but save one tablespoon; add celery, onion, and (green & red) peppers then saute till softened. Add shrimp then cook for 2-3 mins till pink.

Take out vegetables & shrimp then transfer on the plate; keep warm. Add one teaspoon caramel and one cup water onto pan with drippings; stir them well. Let it boil then simmer for 1-2 mins. Season salt and (crushed red and black) peppers.

Place vegetables & shrimp back on pan along with pork; let it heat for 1-2 mins. Serve it hot over cooked rice.

>> Fernandina Shrimp Gravy Recipe

Barbecued Oysters Recipe

Ingredients:

Salt
Pepper
1.5 c of barbeque sauce
3/4 c of flour
3 c of oysters

Instructions:

Clean oysters and remove excess liquid. Combine flour, pepper and salt. Put oysters inside a zip lock bag and place the flour mix inside then shake.

Pan fry oysters until crispy. Transfer fried oysters inside a baking pan then pour barbeque sauce. Pop in the oven for twenty minutes (350 degrees F).

>> Barbecued Oysters Recipe

Shrimp Curry Recipe III

Ingredients:

2 lbs of shrimps
1 c of light-cream
2 c of thick cream
1/2 tsp of salt
3/4 c of minced peppers (green)
2 c of onions minced
1/4 c of powdered curry
1/2 c of butter
1/4 c of flour (all-purpose)
3 c of chicken broth

Instructions:

Place shrimps in medium bowl then add the creams & salt. You toss the mixture then chill w/ cover.

You saute the garlic, peppers & onions in saucepan ’til soft. Then add the flour & powdered curry cooking for 15 mins ’til thickened. You pour cream & shrimps into a colander then set it over large bowl. Drain for 5 mins.

You remove the shrimps & add the cream onto saucepan, stir ’til thick. Let sauce simmer for 30 mins then add the shrimps at the last five minutes of cooking.

>> Shrimp Curry Recipe III

Pan-Fried Soft-Shell Crabs Recipe

Ingredients:

1/2 c of flour (all-purpose)
Ground pepper (black)
1 tsp of dry oregano
Salt
1/2 c of milk
6 cloves garlic; minced
2 large eggs
3 c of saltine crumbs (cracker)
8 softshell crabs
3 Tbsp of butter (unsalted)

Instructions:

Combine pepper, salt, oregano & flour in shallow bake dish. In another platter, you mix the eggs & milk. Place garlic & crumbs in processor then pulse ’til crumbs become finely ground. You transfer the crumbs into separate dish.

Heat oil & butter in large thick skillet placed over mid-high heat then lightly dip every crab into flour, then into egg-mixture & finally into crumbs.

Cook crabs in skillet, pan-frying them for 6-8 mins, turn once then drain well. Serve at once.

>> Pan-Fried Soft-Shell Crabs Recipe

Garlic Rum Shrimp Recipe

Ingredients:

3 lbs of shrimp (large); shelled then deveined
Salt (to taste)
Hot sauce (Tabasco, to taste)
1/2 c of rum (light)
Juice from 1 pc of lime
1 Tbsp of Worcestershire
1/2 tsp of cumin (ground)
1/4 c of butter (unsalted)
1/2 c of oil (Spanish olive oil)
5 pcs of garlic cloves; chopped
1/4 c of breadcrumbs
2 Tbsps of parsley (fresh); chopped

Instructions:

Season Tabasco and salt on the shrimp inside a bowl. Combine (lime) juice, rum, cumin, and Worcestershire inside a bowl; add seasoned shrimp and blend well. Place inside the refrigerator and let it marinate for one hour.

Combine oil and butter inside a saucepan above heat. Once butter has melted, add the garlic and saute for two mins; set on the side. Transfer the shrimp along with its marinade on a baking dish. Place garlic mixture and crumbs on top.

Broil for 10 mins. Serve at once and garnish parsley.

>> Garlic Rum Shrimp Recipe

Shrimp Curry Recipe II

Ingredients:

3 chopped scallops
1 garlic clove; minced
4 Tbsps of butter
2 Tbsps of powdered curry
3 Tbsps of flour (all-purpose)
1/2 tsp of ginger powder
1 c of light-cream
1 c of chicken broth
1 lb of cooked shrimps
2 Tbsps fresh juice of lemon

Instructions:

Saute the garlic & onions in melted butter ’til soft. Then sprinkle w/ ginger powder, curry & flour. Stir & cook about 3 mins.

You add the chicken broth gradually, followed by the cream. Stir while cooking ’til blended & thickened. You add the shrimps & juice then season accordingly.

>> Shrimp Curry Recipe II

Lobster Newburg Recipe

Ingredients:

2 c of lobster meat (fresh or canned)
or
2 pcs of lobster tails (fresh, medium-small)
3 Tbsps of cornstarch
1/2 c of butter
1/2 tsp of MSG
1/2 tsp of salt
1 tsp of paprika
1-1/2 c of milk (whole)
1 c of cream (heavy)
2 pcs of beaten eggs
1/2 c of sherry

Instructions:

If using (lobster) tails:
Boil water on a kettle then add two tablespoons of (tarragon) vinegar with one teaspoon of salt. Once boiling, add the tails then continue to cook for twenty mins till it becomes pink. Let it cool then take out from the liquid; cut to pieces.

Saute (lobster) meat with butter on a skillet above moderate heat; don’t brown it and cook them gently.

Combine seasonings and cornstarch; add onto lobster then add cream and milk; stir constantly and gently till thick. Add the eggs and gradually add the sherry, don’t let mixture boil.

>> Lobster Newburg Recipe

Shrimp Broiled with Rosemary Recipe

Ingredients:

1 & 1/2 lbs of jumbo shrimps
1/4 c fresh juice of lemon
4 Tbsps of extra-virgin oil (olive)
Salt
Ground pepper (black)
2 Tbsps of fresh chopped leaves of rosemary

Instructions:

Preheat your broiler. Have shrimps deveined w/o cutting shells along its back then create a small slit into its flesh using a paring-knife. Transfer shrimps in shallow bake dish then arrange in 1 layer.

You add oil, rosemary & juice, season w/ pepper & salt. Toss well then spread shrimps evenly over dish. You broil the shrimps for about 5 mins ’til pink.

Prior to serving, you toss shrimps into juices coming out seasoned w/ salt.

>> Shrimp Broiled with Rosemary Recipe

California Scampi Recipe

Ingredients:

1.5 lbs of shrimps (large); shells removed & de veined
1 tsp of pepper
1 tsp of salt
1 Tbsp of garlic; minced
1 lb of butter; clarified

Instructions:

Saute garlic in butter then add shrimps, season with pepper then salt. Cook shrimps ’till they turn pink. Add the remainder of your butter then continue to cook for a few more minutes.

Do not overcook shrimps as they will have a gummy texture. Transfer to serving plates then decant butter on top of shrimps.

>> California Scampi Recipe

Scampi Recipe II

Ingredients:

2 lbs of fresh shrimps
1 c of butter
1 small minced garlic clove
1/4 tsp of rosemary
3 Tbsps juice of lemon
1/4 tsp of basil
3 Tbsps of dried wine (white)
1/4 tsp of pepper (ground)
1/2 tsp of salt

Instructions:

Rinse shrimps then boil about 60 secs. Drain them & cool. You remove the shells & veins.

Cook garlic in heated butter inside skillet placed over mid-heat. You then add the pepper, salt, wine & herbs. Have the shrimps arrange in the skillet then heat them for 8-10 mins ’til cooked.

>> Scampi Recipe II

Eggplanet Canoes Recipe

Ingredients:

4 pcs of eggplants (medium);halved lengthwise
1 c of chopped onions
1 c of onions (green); chopped
4 pcs of garlic cloves; chopped
1 c of chopped bell pepper
1/2 c of chopped celery
1 tsp of thyme
1 tsp of pepper (black)
2 pcs of bay leaves
4 tsps of salt
4 Tbsps of bacon drippings
1/2 c of butter
1-1/2 lbs of shrimp (raw); peeled
1 Tbsp of Worcestershire
1 tsp of hot sauce (Louisiana)
1 c of seasoned breadcrumbs (Italian)
2 pcs of beaten eggs
1/2 c of chopped parsley
1 lb of crabmeat (lump)
3 Tbsps of juice (lemon)
1 c of sharp cheese (Cheddar); grated
8 Tbsps of cheese (Romano); grated

Instructions:

Boil the eggplants with salted boiling water, at about ten mins till softened. Scoop the insides then chop them finely. Transfer onto a baking glass dish.

Heat bacon drippings on a skillet then saute the two types of onions, (bell) pepper, garlic, celery, (bay) leaves, salt, pepper, and thyme for 15-20 mins.

Add onto the mixture of eggplant along with (hot) sauce, crumbs, eggs, and Worcestershire. Add (lemon) juice and parsley; stir thoroughly then add the cheese.

Fold the crabmeat into the mixture and fill the mixture onto (eggplant) shells. Bake (350 degrees F) for half an hour till browned, uncovered.

>> Eggplanet Canoes Recipe

French Fried Shrimp Recipe

Ingredients:

1 c of flour; sifted
1/2 tsp of sugar (granulated)
1/2 tsp of salt
1 pc of egg (large)
1 c of water (cold)
2 Tbsps of oil (vegetable oil)
2 lbs of shrimp (fresh); shelled but leave tails intact then deveined

Instructions:

Cut a slit on the back at the center to remove the dark line. Rinse and let it dry well. Combine sugar, flour, egg, salt, oil, and water; beat thoroughly.

Dip the shrimp onto the batter and fry on a deep pan till golden-brown. Drain on paper towel to absorb excess oil. Serve at once with (cocktail or tartar) sauce.

>> French Fried Shrimp Recipe

Garlic-Broiled Shrimp Recipe

Ingredients:

3 lbs of raw shrimp (medium); shelled and deveined, but with tails on
2/3 c of butter (unsalted, or margarine)
2/3 c of oil (olive oil, extra virgin)
4 pcs of scallions (including tops); chopped
6 pcs of garlic cloves (large); chopped finely
1-1/2 pcs of juice (freshly squeezed lemon)
1 Tbsp of wine (white)
1 Tbsp of Worcestershire
1/2 tsp of hot sauce (Tabasco)
Salt (to taste)
1/4 c of wine (white, dry)
1 Tbsp of parsley (flat leaf)
Grated cheese (Parmesan)
Parsley sprigs

Instructions:

Divide the shrimps equally between six small (au gratin) dishes and place them on cooking sheets; set on the side. Heat the butter with oil inside a saucepan.

Add scallions, garlic, lemon juice, wine, Worcestershire, hot sauce, wine and parsley leaves; season salt and cook for 5 mins above moderate heat.

Preheat the broiler. Carefully pour garlic/butter sauce onto the shrimp and top it with lots of grated cheese, spreading them evenly.

Broil for 4 mins or till sauce becomes slightly browned and shrimp becomes pink. Garnish sprigs of parsley.

>> Garlic-Broiled Shrimp Recipe

Jerk Shrimp with Sweet Jamaican Rice Recipe

Ingredients:

1 lb of shrimp (medium, about 51-60 pcs); peeled and deveined, leaving tails intact
Seasoning (jerk)
2 c of hot rice (cooked)
11 oz of canned oranges (mandarin); drained then chopped
8 oz of canned pineapple (crushed); drained
1/2 c of bell pepper (red); chopped
1/4 c of almonds (slivered, toasted)
1/2 c of scallions; sliced
2 Tbsps of toasted coconut flakes
1/4 tsp of ginger (ground)

Instructions:

Prepare the marinade as stated in the package directions of the seasoning. Add the shrimps; let it stand while making the rice.

Combine oranges, pineapple, bell pepper, almonds, scallions, coconut, and ginger on a skillet; cook above moderately high heat, about five mins till heated thoroughly and constantly stirring.

Take shrimp out from the marinade. Arrange them on one layer inside a (broiler) pan.

Broil for two mins, at 5-6 inches away from the heat. Stir thoroughly then broil again for another 2 mins till shrimp becomes pink. Serve hot with cooked rice.

>> Jerk Shrimp with Sweet Jamaican Rice Recipe

Scallops in Garlic Butter Recipe

Ingredients:

1 & 1/2 lbs of scallops rinsed & dried
1/4 c of butter
3 Tbsps of almonds; sliced
5 garlic cloves (large); minced
1 tsp of grated peel of lemon
2 Tbsps of parsley; chopped

Instructions:

Add the almonds into heated wok placed over mid-heat, stirring ’til golden then remove from the wok & set them aside.

You add the butter into wok, allowing it to melt. Add the peel, parsley & garlic then stir about 60 secs. You add the scallops & stir-fry ’til evenly opaqued.

You transfer the scallop-mixture into serving platters then top w/ almonds. Serve at once.

>> Scallops in Garlic Butter Recipe

Maryland Crab Cakes Recipe

Ingredients:

6 pcs of bread slices (white); trim the crust
3/4 c of oil (olive oil)
3 pcs of eggs (separated)
1/4 tsp of mustard (dry)
1/2 tsp of salt
2 tsps of Worcestershire
1-1/2 lbs of crabmeat
Paprika
3 Tbsps of butter

Instructions:

Lay the slices of bread onto a platter then pour over the oil. Let it stand till bread has saturated thoroughly. Break them to bits, using forks.

Combine yolks, salt, Worcestershire, and mustard; beat them lightly. Add crabmeat and bread then stir thoroughly.

Fold the stiffly-beaten whites of egg into the mixture; shape to patties and sprinkle paprika. Saute in melted and hot butter till golden in each side.

>> Maryland Crab Cakes Recipe

Barbecue Shrimp Recipe II

Ingredients:

6 pcs of lemons (large)
6 lbs of butter
1 tsp of hot sauce
2 ozs of garlic juice
1/4 c of oregano
3 pcs of Laurel leaves
5 lbs of shrimps; heads left on
Salt
Pepper

Instructions:

Place shrimps inside a casserole dish or baking dish. Dust generously with pepper and salt. Crush Laurel leaves then dust them over the shrimps.

Dust with oregano, hot sauce and garlic. Using a saucepan, melt the butter, add the lemon juice and stir to boil. Turn off heat then decant over the shrimps.

Bake for forty minutes (350 degrees F).

>> Barbecue Shrimp Recipe II

Lemon-Garlic Broiled Shrimp Recipe

Ingredients:

2 lbs of shrimp (medium); shelled then deveined
1/4 c of melted butter (or margarine)
2 pcs of garlic cloves; halved
1/2 tsp of salt
Pepper (ground coarsely)
3 drops of hot sauce (Tabasco)
1 Tbsp of Worcestershire
5 Tbsps of parsley (fresh); chopped

Instructions:

Place the shrimp on a 15×10-inch jelly roll pan, in one layer; set on the side. Saute garlic with butter till browned; discard the garlic and take out from the heat. Add salt, pepper, hot sauce, and Worcestershire; stir thoroughly.

Pour the mixture onto the shrimp and broil them for 8-10 mins, at 4-inches away from the heat source; baste once. When done, sprinkle parsley. Serve at once.

>> Lemon-Garlic Broiled Shrimp Recipe

Crab and Cream Cheese Bake Recipe

Ingredients:

8 oz of softened cream cheese
1/4 c of onions (green); chopped
8 pcs of canned rolls (crescent)
1 c of crabmeat (lump)
1 pc of egg yolk (beaten)
1/2 tsp of dill weed

Instructions:

Combine onions and (cream) cheese inside a mixing bowl; mix thoroughly. Unroll dough onto greased cooking sheet, without separating triangles, then press it to an 8×11-inch rectangle.

Place crabmeat onto the middle of rectangle, lengthwise and place mixture of (cream) cheese. Fold long side of rectangle above the mixture of (cream) cheese, overlapping slightly and seal edges by pinching them.

Arrange them on cooking sheet, with seam facing down. Gently brush yolk on top then cut some slits. Place inside the oven and bake (350 degrees F) for 20-22 mins till flaky and golden. Cut to twelve slices and serve at once.

>> Crab and Cream Cheese Bake Recipe

Garlic and Rosemary Shrimp Recipe

Ingredients:

1 lb of shrimp (fresh, medium or large); peeled, deveined but with tails on
2 Tbsps of butter
1/4 c of oil (olive oil, extra virgin)
1 pc of garlic bulb (large); separated and peeled
1/2 c of dry wine (white, or chicken broth)
2 Tbsps of vinegar (white wine)
1 Tbsp of juice (lemon)
3 pcs of bay leaves
1 tsp of rosemary (fresh); chopped finely
1 tsp of oregano (dried)
1/2 tsp of dried pepper (red, crushed)

Instructions:

Rinse the shrimp then pat dry using paper towel(s); set on the side. Melt the butter along with oil on the skillet above moderately high heat.

Add garlic and saute for 2 mins. Add wine, vinegar, (lemon) juice, (bay) leaves, rosemary, oregano, salt, and crushed pepper.

Cook for one min till heated thoroughly, while constantly stirring. Add the shrimp then cook for 5-6 mins till cooked thoroughly or turned pink. Discard (bay) leaves then serve.

>> Garlic and Rosemary Shrimp Recipe

Crab Cakes Recipe

Ingredients:

2 pcs of eggs; beaten slightly
2 Tbsps of mayonnaise
2 tsps of parsley (fresh); chopped
1-1/4 tsps of seasoning (Old Bay)
1 tsp of Worcestershire
1 tsp of mustard (dry)
1/4 tsp of pepper (black)
1/2 c of breadcrumbs (soft)
1 lb of fresh crabmeat (lump); drained
Spray (cooking oil)

Instructions:

Combine eggs, mayonnaise, parsley, seasoning, Worcestershire, mustard, and pepper; mix thoroughly. Add crumbs and fresh crabmeat; stir thoroughly then shape to eight patties, about 2-1/2 inches.

Place them on parchment paper-lined cooking sheet. Place inside the refrigerator for half an hour.

Spray oil onto a non-stick skillet then place above moderately high heat. Add patties then cook for 3 mins per side till browned.

>> Crab Cakes Recipe

Lime Pepper Shrimp Recipe

Ingredients:

1 lb of shrimp (large); shelled then deveined
1 Tbsp of oil (olive oil)
1 Tbsp of rosemary (fresh); minced
1 Tbsp of thyme (fresh); minced
2 tsps of garlic; minced
1 tsp of pepper (black, coarsely)
1/8 tsp of pepper (red, ground)
Juice from 1 pc of lime

Instructions:

Combine oil, peppers, shrimps, and herbs inside a bowl; mix thoroughly till shrimps are coated well. Let it stand for twenty mins. Heat nonstick pan for three mins above moderately high.

Add shrimp on one layer then cook them for three mins on each side till shrimp becomes pink. Don’t overcook. Take out from the heat then add (lime) juice; stir thoroughly.

>> Lime Pepper Shrimp Recipe

Light Orange Scampi Recipe

Ingredients:

3 pcs of garlic cloves
2 tsps of oil (vegetable oil)
1/8 tsp of salt
1/8 tsp of ground pepper (black)
2 lbs of medium shrimp (fresh); shelled then deveined
2/3 c of juice (orange)
2 Tbsps of juice (lemon)
1 Tbsp & 1 tsp of chives (fresh); chopped
2 Tbsps of cornstarch

Instructions:

Saute the garlic with oil on a skillet above moderate heat till tender. Add salt, pepper, and shrimp then cook for 3-5 mins; stir frequently. Drain the liquid then discard it.

Combine juices, cornstarch, and chives on a saucepan; stir thoroughly then let it boil. Continue cooking for one min, while constantly stirring. Add the sauce onto the shrimp; stir thoroughly.

>> Light Orange Scampi Recipe