Lobster Thermidor Recipe

Ingredients:

For the Newburg Sauce:
3 Tbsps of butter (unsalted)
1 c of juice (clam)
1/4 c of milk (up to 1/2)
1/2 tsp of paprika
1/8 tsp of salt
2 Tbsps of flour (all purpose)
3 Tbsps of sherry
4 Tbsps of cream (light)

For the Lobster:
5 oz of lobster meat; cut to 1 inch chunks
1 Tbsp of pimentos; chopped finely
1/2 c of mushrooms; sliced thickly
1 Tbsp of chives; chopped
Butter (for sauteing)
1 Tbsp of sherry
1/2 to 1 c of grated cheese (Cheddar)

Instructions:

Melt the unsalted butter on a saucepan above medium-low heat then add in the paprika; stir it for two mins. Add flour then cook for 2-3 mins while stirring constantly. Add (clam) juice then stir till it starts to become thick.

Add quarter cup of milk, sherry and cream; let it simmer at about five mins then add another quarter cup of milk if necessary. Serve the sauce at once or place inside the refrigerator for later.

Preheat the oven (350 degrees F). Melt just enough amount of butter, slightly covering the base of large saute pan. Add lobster, pimientos, mushrooms, and chives; cook for 3-4 mins, while stirring constantly. Increase heat into high then add sherry, deglazing the saute pan.

Add four ounces (Newburg) sauce then stir mixture for one min. Pour onto a casserole then sprinkle cheese on top. Bake inside preheated oven for five mins till cheese becomes bubbly and melted. Serve at once.

>> Lobster Thermidor Recipe

Shrimp in Tomato-Garlic Sauce Recipe

Ingredients:

1/2 c of oil (olive)
5 garlic cloves; finely-chopped
2 lbs of peeled small shrimps; deveined
1/2 c of minced onion
2/3 c of tomato-puree
2 stemmed Jalapenos; seeded & minced
1/4 c of Mexican lime-juice
1/2 tsp of salt
1/2 tsp of thyme
1/4 tsp of ground pepper (black)
1/4 c of cilantro
1 c of finely-shredded cabbage
2 limes (Mexican); sliced to wedges

Instructions:

Have skillet heated over mid-high heat then add 6 Tbsps oil. Once hot, you saute the shrimps for 30 secs ’til opaque in color. You add rest of oil, Jalapeno, onions & garlic then cook for 30 more secs.

You add the pepper, salt, thyme, lime-juice & puree then cook ’til thickened. Throw cabbage in & cilantro then cook for additional minute. Best when served w lime sections & rice.

>> Shrimp in Tomato-Garlic Sauce Recipe

Louisiana Shrimp Boil Recipe

Ingredients:

8 c of water
1 Tbsp of crushed pepper flakes (red)
2 Tbsps of paprika
2 Tbsps of hot sauce (Louisiana)
1 Tbsp of mustard (powder)
1 tsp of garlic (powder)
1/4 c of juice (lemon)
1 lb of shrimp (medium); peeled if preferred
Lemon; cut to wedges
4 pcs of bay leaves

For Peppery-Pepper Sauce:
1 Tbsp of oil (olive oil)
1/3 c of onions; chopped
1 Tbsp of chili peppers; chopped finely
1 pc of garlic clove; chopped finely
3/4 c of pimentos; chopped
1/2 tsp of hot sauce (Louisiana)
1 tsp of Worcestershire
1 tsp of mustard (coarse)
1 tsp of vinegar (red wine)
1 Tbsp of lemon sections; chopped
1 tsp of paprika

Instructions:

Combine water, crushed (pepper) flakes, hot pepper sauce, powdered garlic, mustard, (lemon) juice, (bay) leaves, and water inside a large pot.

Let it boil then let it simmer, covered, for fifteen mins. Add shrimp and let it boil again, covered; cook them for five mins. Drain the garnish wedges of lemon; serve at once with “Peppery Pepper” sauce.

(For the Peppery-Pepper Sauce)
Heat oil on a skillet above moderate heat then add garlic, onions, and chili peppers; saute for 4-5 mins.

Combine pimientos, hot pepper sauce, paprika, Worcestershire, vinegar, lemons, mustard, and vegetables inside the blender; blend till smooth. Place inside the refrigerator, covered, for half an hour.

>> Louisiana Shrimp Boil Recipe

Italian Broiled Shrimp Recipe

Ingredients:

2 lbs of shrimp (jumbo); shelled and deveined, leave tails intact
1/4 c of oil (olive oil)
2 Tbsps of garlic; chopped finely
1/4 c of flour
1/4 c of melted butter
4 Tbsps of parsley; chopped finely
1 c of sauce (Drawn Butter)

For Drawn Butter Sauce:
4 Tbsps of butter
1 c of water (hot)
Freshly ground pepper (black)
2 Tbsps of flour
1 tsp of juice (lemon)

Instructions:

Pat the shrimps dry and coat them with the flour. Combine butter with oil on a baking glass dish and add the shrimp; toss till coated well. Broil moderately for eight mins.

Add parsley and garlic onto the sauce then pour onto the shrimp on the dish. Stir till coated well. Broil again for 2 mins.

For the sauce:
Melt half of butter then add juice, pepper, and flour; whisk thoroughly till smooth. Add (hot) water; let it boil, while constantly stirring. Reduce the heat then cook for 5 mins. Add the remaining butter then stir till it melts.

>> Italian Broiled Shrimp Recipe

Crab Cakes and Roasted Red Pepper Sauce Recipe

Ingredients:

For the Crab Cakes:
1-1/2 c of cracker meal
1/2 c of milk (whole)
18 oz of canned lump crab (white); drained well
1/8 tsp of salt (or more)
1 tsp of seasoning (Old Bay)
1 Tbsp of baking powder (Calumet)
Parsley (fresh, Italian); chopped
1 pc of celery stalk (from the heart of stalk); minced very finely
Zest from 1 pc of lemon
1 Tbsp of Worcestershire
1/8 tsp of hot sauce (Tabasco)
2 Tbsps of mayonnaise (or ranch dressing)
1 pc of egg (large); beaten
Oil (vegetable oil), for frying
1 pc of lemon (fresh); cut to wedges

For the Sauce:
14 oz of jarred peppers (red, roasted); drained
or
3 pcs of homemade peppers (roasted)
1/8 tsp of hot sauce (Tabasco, or more)
Juice from 1/2 pc of lemon
1/2 tsp of salt (celery, or to taste)

Instructions:

Combine roasted pepper, hot sauce, lemon, and celery salt inside the processor; pulse mixture till smooth. Set the sauce on the side.

Place the meal inside a mixing bowl then add milk till moistened. Add salt, seasoning, Calumet, parsley, zest, celery, Worcestershire, hot sauce, mayonnaise, egg, and crabmeat. Mix thoroughly then form mixture to eight patties.

Cook them on a pan above moderately high heat for 3-5 mins per side till golden. Serve warm with sauce and wedges of lemon on the side.

>> Crab Cakes and Roasted Red Pepper Sauce Recipe

Shrimp Garlic Sauce Recipe

Ingredients:

12 garlic cloves; chopped roughly
1/4 c of butter (unsalted)
1 c of veggie oil
1 & 1/2 lbs peeled shrimps; deveined & butterflied w/ tails still intact

Instructions:

You saute garlic in skillet placed over mid-heat ’til browned. Six to eight minutes after whisk quickly butter then immediately remove from heat. Reserve butter & oil for cooking shrimps later.

You heat 2-3 Tbsps used oil in skillet then saute shrimps for 5 mins. Briefly turn & cook then have them removed at once, adding oil when needed. Season w/ salt then garnish w/ parsley & garlic then serve w/ rice.

>> Shrimp Garlic Sauce Recipe