February 3rd, 2012 | by admin
Shrimp & Grits Ingredients 1 pound Peeled & Deveined Wild Local Shrimp ½ pound Andouille Sausage – cubed ½ pound pepper bacon – diced (or other favorite bacon) ¼ cup green onion 1 green or red onion for flavor and color ¼ cup self-rising flour (for roux) Self-rising flour for breading shrimp ¼ cup evaporated more »
February 3rd, 2012 | by admin
Red Snapper with Lemon Butter Makes 4 Ingredients 4 fillets red snapper, 5 to 6 oz. each Freshly ground pepper Paprika 2 tbsp. green onions, minced 2 cloves garlic, minced 1/4 c. white cooking wine 2 oz. butter, softened 2 tbsp. parsley, minced 2 tbsp. lemon juice, freshly squeezed 1/2 tsp. thyme Directions Preheat oven more »
February 3rd, 2012 | by admin
Shrimp Salad Serves 6 Ingredients 1 1/2 tablespoons plus 1 teaspoon kosher salt 1/2 lemon 2 pounds large shrimp in the shell (16 to 20 shrimp per pound) 1 cup mayonnaise 1/2 teaspoon Dijon mustard 1 tablespoons white wine vinegar 1/2 teaspoon freshly ground black pepper 3 tablespoons minced fresh dill 1/2 cup minced red more »
February 3rd, 2012 | by admin
Stuffed Flounder Serves 4 Ingredients 1 whole flounder, about 2 pounds, scaled, gutted, head removed 1/2 cup celery 1/2 cup green onion 1 stick butter 1 cup medium shrimp, cooked and peeled 1 cup crab meat 1 box (5 1/2 ounces) unseasoned croutons Directions Cut slit in center of brown side of flounder to more »
February 3rd, 2012 | by admin
Shrimp & Crab Gumbo Serves 15 Ingredients Stock 3 tablespoons vegetable oil 3 pounds medium shrimp, shelled and deveined, shells reserved 2 tablespoons tomato paste 1 gallon plus 2 cups clam juice 1 medium onion, finely chopped 2 celery ribs, chopped 1 large carrot, chopped 8 bay leaves Roux 1 1/2 cups all-purpose flour 1 more »
February 3rd, 2012 | by admin
Red Snapper with Garlic & Herbs Serves 2 Ingredients 2 red snapper fillets, about 6 to 8 ounces each 4 tablespoons butter 1 medium clove garlic, pressed or minced 3 or 4 drops Worcestershire sauce 1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt 1/8 teaspoon fresh ground black pepper more »
February 3rd, 2012 | by admin
Sauteed Soft Shelled Crab Serves 4 Ingredients 1 1/2 cups low-fat milk 4 small soft-shell crabs, cleaned 3/4 cup all-purpose flour Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 tablespoons unsalted butter 2 tablespoons chopped flat-leaf parsley Rèmoulade Sauce for serving Directions Place the milk in a shallow bowl large more »
February 3rd, 2012 | by admin
Roasted Striped Atlantic Bass Serves 6 Ingredients 2 tablespoons good olive oil 1 cup chopped yellow onions 2 ounces pancetta or bacon, diced 1 tablespoon chopped garlic 1 (28-ounce) can plum tomatoes, drained and diced 1 teaspoon saffron threads 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup white cooking wine 1/4 more »
February 3rd, 2012 | by admin
Wasabi Yellowfin Tuna Serves 4 Ingredients 2 tablespoons mayonnaise 1 1/2 teaspoons wasabi paste 1 teaspoon Chinese five-spice powder 1 tablespoon low-sodium soy sauce 4 (6 ounce) yellowfin tuna fillets 1 tablespoon rice vinegar 1 tablespoon low-sodium soy sauce 2 tablespoons toasted sesame seeds Directions Mix together the mayonnaise, wasabi paste, five-spice powder, and more »
February 3rd, 2012 | by admin
Yellowfin Tuna with Pepper Garlic Crust Serves 4 Ingredients 4 8-ounce tuna steaks, 1 1/2-inch thick 1/2 tablespoon salt 1/2 tablespoon crushed black peppercorns 1 tablespoon olive oil 1 clove Florida garlic, peeled and chopped Directions Season the tuna steaks with salt and crushed black peppercorns. Heat oil in a skillet over high heat; more »