February 15th, 2012 | by admin
How to Eat a Crawfish: 1. Order three to five pounds (per person) of fresh boiled crawfish. 2. (Optional) Put on a special bib to protect clothing. (This allows a little more freedom with the crawfish.) 3. Take a deep breath to enjoy the fullness of the aroma. 4. Grab the nearest crawfish off the more »
February 15th, 2012 | by admin
Click here for February 15, 2012 issue Sexy Fish: Crawfish Recipe: Cajun Crawfish & Shrimp Estouffe
February 15th, 2012 | by admin
Cajun Crawfish & Shrimp Etouffe Serves 4 Ingredients 1 stick butter 2 cups chopped onions 1 cup chopped celery 1/2 cup chopped green bell peppers 1 pound peeled crawfish tails 2 teaspoons minced garlic 2 bay leaves 1 tablespoon flour 1 cup water 1 teaspoon salt Pinch of cayenne 2 tablespoons finely chopped parsley 3 more »
February 14th, 2012 | by admin
The stone crab’s body is about is 5 to 6.5 inches long and about 5 inches wide in larger specimens. They are brownish red with gray spots and a tan underside, and have large and unequally-sized chlae (claws) with black tips. In addition to the usual sexual dimorphism exhibited by crabs, the female Florida stone more »
February 8th, 2012 | by admin
Click here for February 8, 2012 issue Sexy Fish: Oysters Sexy Fish: Lobsters Recipe: Spicy Oysters & Mango Dip Recipe: Steamed Lobster
February 8th, 2012 | by admin
Steamed Lobster courtesy Alton Brown For more information on steaming lobster please view this youtube video by Alton Brown Serves 4 Ingredients For the Lobsters: 4 Lobsters Biggest, oldest cooking pot with a lid smooth, clean, round rocks Fresh parsley Fresh rosemary Fresh thyme water timer Drawn Butter: 1 lb unsalted butter saucepan metal more »
February 3rd, 2012 | by admin
Shrimp Bisque Serves 4 Ingredients 4 tablespoons butter 2 tablespoons chopped celery 2 tablespoons chopped onion 2 tablespoons flour 1 teaspoon salt Pinch of paprika Pinch of pepper 4 cups half-and-half 1 pound jumbo shrimp, peeled, deveined, and chopped Pinch of parsley Directions Heat butter in medium skillet over low heat; add onions and more »
February 3rd, 2012 | by admin
Shrimp & Crab Stuffed Flounder Serves 8 Ingredients 2 tablespoons butter 1 cup chopped onion 3/4 lb small local shrimp 1 small can (4.5 oz) sliced mushrooms, drained 1/2 pound local crabmeat 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1/3 cup chicken broth 2 tablespoons water 2/3 cup shredded Cheddar cheese more »
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
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 »