Posts Tagged ‘Shrimp’

Crawfish and Shrimp Gumbo!

Photo and Recipe by Carolyn Davidson Hicks

1/2 cup Bisquick
4 tablespoons of butter flavored Crisco
1 cup finely chopped onion
8 cups water
2 tablespoons of Lobster Base
1 1/2 cups sliced okra pods (about 6 ounces)
1/4 cup finely chopped green bell pepper
1/4 cup chopped celery
2 to 3 tablespoons Zatarains Creole Seasoning
2 teaspoons salt
2 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups cooked Crawfish tail meat (about 12 ounces)
2 cups Large Shrimp (about 1 pound)
6 cups hot cooked rice
Chives (optional)

Recipe and Photo by Carolyn Davidson Hicks!

Ingredients:

1 12 oz bag large raw shrimp (peeled and deveined with tails removed)
½  cup bacon (diced) and fried (save with bacon grease for later)
1/2 cup sweet onion (diced) and sauteed
1 teaspoon black pepper (or less)
1/2 cup whipping cream
1/2 lb Linguine that has been broken in half (cooked and drained)
1/2 cup freshly grated Parmesan, Romano and Asiago cheeses
1/2 stick of butter
4 eggs beaten
4 pieces of Spoleto Italian sliced Bread toasted and smothered in garlic butter
3 tablespoons of herbal blend of onions, thyme, sage, marjoram, spring onions, garlic and rosemary.

Directions:

Step 1: Cooked pasta according to package directions. Drain, rinse, cover and set aside. In a large skillet over medium-high heat melt butter and sauté bacon and onion until onions become transparent. Grill shrimp for 3 to 4 minutes or until shrimp have turned pink (turning once). Season with pepper.
Step 2: In a bowl whisk whipping cream with eggs until blended.
Step 3: Add noodles to the skillet. Add egg, cheese and cream mixture. Toss the noodles with the sauce and turn down the heat. Keep cooking until the sauce slightly thickens. Remove from heat. Divide in equal parts on 4 toasted slices of bread and garnish with cheese blend, fresh parsley, rosemary twigs or chives.
(Makes 4 Servings)

Photo and Recipe can be found at http://www.saveur.com/article/Recipes/Brazil-Fish-Stew

1 ½ lb. boneless, skinless catfish filets, cut into 2″ pieces
8 oz. medium shrimp, peeled and deveined
¼ cup fresh lime juice
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
1 ½ small yellow onions (1 minced, ½ thinly sliced)
1 Italian frying pepper, stemmed, seeded (half minced, half thinly sliced)
2 plum tomatoes, cored (1 minced, 1 thinly sliced)
1 cup fish or vegetable stock
1 cup coconut milk
2 tbsp. palm oil
¼ cup minced cilantro
½ cup minced Thai basil leaves
Cooked white rice, to serve

Toss fish, shrimp, juice, half the garlic, and salt and pepper in a bowl; set aside. Heat olive oil in a 6-qt. Dutch oven over medium-high heat. Add remaining garlic, minced onion, and minced pepper; cook until soft, about 6 minutes. Add minced tomatoes; cook until broken down, about 5 minutes. Add stock, coconut milk, and palm oil; boil. Drain fish and shrimp and add to pot; cook until just cooked through, about 7 minutes. Add sliced onion, pepper, and tomato; cook, covered, for 5 minutes. Stir in cilantro and basil; season with salt and pepper. Serve with rice.

Photo and Recipe by Carolyn Davidson Hicks

This is our take on a Mediterranean-styled Seafood Medley! We hope you enjoy this recipe as much as we have.

Ingredients for the seafood:
1 pound mix of calamari, shrimp, muscles and octopus (grilled for about 3 or 4 minutes)

Ingredients for mediterranean style Seafood sauce:
1 cup diced tomatoes, drained well
1/4 cup Extra Virgin Olive oil
2 Shallots finely chopped ( can substitute with sweet onion)
1 tablespoon tomato paste
1 tablespoon of crushed garlic
1/4 cup of Italian herbs. (basil, oregano, red onion, red pepper, marjoram, rosemary, garlic and sage.)
1/4 cup of Chardonnay
Sea salt and black pepper freshly ground
Mix the olive oil with all ingredients for the sauce and heat on low until bubbly.  Turn off and set aside.

Directions for the seafood:
Coat seafood evenly with olive oil, salt and pepper. Grill the seafood in a non-stick grill basket. Grill for about 3 or 4 minutes tossing it several times to prevent burning. Slight char is fine.

Ingredients and Directions for pasta:
1 pound box or bag of the pasta of your choice. We prefer Linguine. Follow directions on the package!
Once pasta is done, drain rinse with cool water to stop the cooking, and so pasta does not stick together. Melt 1/4 stick of butter and 1 teaspoon of garlic and evenly coat pasta.

Just before serving pasta, mix in sauce and coat well. Serve pasta in a plate, top with freshly grilled seafood and garnish with chives!

Optional:
Lightly coat sea food mix with sauce before placing on top of the pasta!

Photo courtesy of recipe.com!

We made some changes to this recipe to fit our liking, but you can find the original at the link above!

Ingredients (serves four):

2 cups of water
1 lb medium sized raw but cleaned shrimp
2 stalks of celery finely chopped
1 12 oz. can of coconut milk
1 cup of milk
2 tablespoons of all purpose flour
2 teaspoons of Old Bay Seafood Seasoning
1 dash of curry powder
1 dash of Asian chili sauce

Directions

In a 4-quart Dutch oven combine the water, Old Bay Seasoning, shrimp, and celery. Cook, uncovered, over medium-high heat for 5 to 8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon or tongs; set aside to cool. In a medium bowl whisk together coconut milk, milk, flour, curry powdered and Asian chili sauce; stir into liquid in Dutch oven. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally. Meanwhile, peel shrimp. Chop about half the shrimp. Add chopped shrimp to soup. Cook for 1 to 2 minutes or until heated through. Ladle into bowls. Top with remaining shrimp.

(note) you can also add a few bits and pieces of crab, muscles or oysters (from a can) to add flavor. Just remember, the shrimp is the star of this dish!