Beer Batter Shrimp Recipe
Ingredients:
Oil
3/4 c of beer
1 whole egg
1/2 tsp of lemon pepper (flavoring, McCormick)
1 c of flour
1 lb of shrimps (fresh)
Instructions:
Beer should be at room temperature. Remove shells from shrimp, de vein then slice in the middle to flatten. Mix together flour, egg, beer and the lemon pepper seasoning.
Dip the shrimps in the beer batter then deep-fry. Serve together with your preferred sauce.
>> Beer Batter Shrimp Recipe
Crispy Corn-Coated Sand Dabs Recipe
Ingredients:
1/2 c of cornmeal (yellow)
1/2 tsp of salt (fine)
1/4 tsp of pepper (black)
1 c of buttermilk
4 pcs of sand dabs
Oil (Vegetable oil, for deep frying)
Instructions:
Sprinkle salt & pepper on cornmeal. Dip the fish onto buttermilk and coat onto seasoned cornmeal. Heat oil up to 1-1/2 inch on the skillet; cook the fish till golden; turn once to cook the other side.
Garnish parsley sprigs and slices of lemon.
>> Crispy Corn-Coated Sand Dabs 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 Tempura Batter Recipe
Ingredients:
2 c of flour
1 tsp of salt
1/4 c of cornstarch
2 slightly-beaten eggs
2 Tbsps of baking-powder
1 & 1/2 c of ice water
1 tsp of baking-sofa
Peeled shrimps; cleaned & patted dry
Instructions:
Combine baking-soda, baking-powder, cornstarch & flour in medium bowl. You add water, egg & salt, stirring ’til flour’s moistened.
Have shrimps dipped into batter then deep-fry.
>> Shrimp Tempura Batter Recipe
Red Snapper Veracruz Recipe
Ingredients:
2 lbs of red fish fillers (Snapper)
Pepper
4 Tbsps of veggie oil
Salt
1 onion (medium); sliced thinly into one-half slices
8-9 peppercorns
1 & 1/2 lbs of peeled ripened red tomatoes; chopped finely
1 c of water
2 bayleaves
2 cloves garlic; mashed finely
Instructions:
Have some oil heated in skillet fish-fillets seasoned w/ pepper & salt, turning once. You lay these fillets into oblong-shaped heat-resistant dish then set it aside.
Have 4 Tbsps of oil heated in saucepan ’til hot then saute the onions for 60 secs ’til limp, stir constantly. You add water & tomatoes then season w/ salt.
You add garlic, bayleaves & peppercorns then cook w/ cover over mid-heat for about 5 mins.
You pour the sauce generously over fillets then sprinkle w/ stuffed olives if desired. Have dish sealed in aluminum foil. You heat it quickly in three hundred twenty-five degrees oven then serve.
>> Red Snapper Veracruz Recipe
Backyard Shrimp Fest Recipe
Ingredients:
4 lbs of shrimps (large); shells intact
8 ears of corn (fresh); sliced in half crossways
2 lbs of sausage (lean); smoked & sliced in two inch pieces
2 pcs of sweet onions (large); cut into wedges
8 pcs of potatoes (red); quartered
1 can of beer
4 qts of water
2 Tbsps of salt
1/2 c of seasoning (Old Bay)
Instructions:
Using a stockpot, boil water, salt, beer and seasoning. Add in the onions and potatoes then place the lid back on and stew for eight minutes more. Add the sausage and carry on cooking for five more minutes.
Next add the corn, cook seven minutes, then lastly your shrimp. Cook them for four minutes or until shrimp turns pink. Transfer all shrimp and vegetables to a serving dish or individual serving platters per person.
>> Backyard Shrimp Fest Recipe
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