Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Friday, June 3, 2011

Angel Hair with Spicy Shrimp

This is a dish that my family loves when the temperatures get hot. It's light and full of flavor! I hope your family enjoys it as well!

(Photo Credit, Anna Williams)

Angel Hair with Spicy Shrimp.
Serves 4

3/4 lb angel hair pasta or spaghetti (cooked accord to package)
1 Tbsp olive oil
2 cloves, garlic, chopped
1 lb frozen peeled and deveined shrimp, thawed (or fresh)
3/4 c dry white wine
1/4 tsp crushed red pepper
kosher salt
2 Tbsp butter

1. Heat oil in a large skittet over medium heat. Add garlic and cook, stirring for 1 minute (do not allow to brown).Add shrimp, wine, red pepper, and 1/2 tsp salt. Simmer until shrimp are pink (2-3 minutes). Stir in butter until melted.
2. Toss pasta with shrimp and serve.

Thursday, March 3, 2011

Mardi Gras Cajun Cuisine

Fat Tuesday is next week!!! Laissez les bons temps rouler!!!! And the good times begins with the food. I have just what you need for your Fat Tuesday celebration. Now don't let the number of ingredients in the recipes scare you....ALL of these dishes are so easy to prepare...and so worth it. The flavor is incomparible!

Cajun Jambalaya
Serves:4 servings

Ingredients
• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• Salt and pepper

Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Shrimp Etouffee
Serves:6 to 8 as a main course, or 10 to 12 as part of a buffet

Ingredients
• 1/2 cup oil
• 1/2 cup all-purpose flour, plus extra flour, optional
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1 cup chopped celery
• 3 cloves garlic, finely minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper, more if desired
• 1 teaspoon Cajun seasoning
• 1/2 cup minced green onions, plus extra for garnish
• 1/2 cup minced fresh parsley leaves
• 2 to 3 dashes hot sauce (recommended: Tabasco)
• 1 (8-ounce) can clam juice
• 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
• Salt (Cajun seasoning has salt already)
• 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
• 1/2 stick butter
• Rice, optional
• Diced green onions, for garnish

Directions
Note: To make roux, use oil instead of butter, because butter burns
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

SHELLFISH Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of food borne illness.

Here are some more of my favorite Cajun recipes......Authentic Cajun Cuisine. You'll be making LOTS of friends.

Dassau’s Authentic Gumbo (The Best We’ve had!)


Diva’s Corn and Crawfish Bisque


Sandi’s King Cake by my friend Sandi.


Now....Laissez les bons temps rouler!!!!
and as they say here in the south....
"Throw me sum Moonpies, Mista!"

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Thursday, February 17, 2011

SSS Shrimp Cocktail

The layered flavors in this take on a Tex Mex Shrimp Cocktail, SSS Shrimp Cocktail,  make it a stand out for any party, or a standout at a luncheon or appetizer for supper.  Quite honestly, this makes the perfect lunch after spending a morning on the beach as well.  A perfect marriage of Sweet (mango) and Sour (lime) with a wonderful compliment of a little Spice (red hot pepper jelly) make this a cocktail that will not soon be forgotten!




SSS Shrimp Cocktail

 


Makes 4-6 servings

1/4 C hot red jalapeno pepper jelly
1 Tbsp lime zest
1/4 c fresh lime juice
1 lb peeled, large cooked shrimp (31-40 count)
1 c diced mango
1/2 diced red bell pepper
1/4 c chopped fresh cilantro
1 small avocado, diced

1. Whisk together first 3 ingredients. Pour into a large Ziploc freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill for 4 hours, turning occasionally.  Add avocado prior to serving, Garnish if desired.

Friday, November 12, 2010

Dassau's Seafood Gumbo














Our friends the Dassau's are wonderful entertainers. They throw some fine parties. They also know a thing or two about some "Nawlins" cooking (Sean is from Louisiana). Most often their parties include some Cajun cooking at it's best. Cajun cooking also happens to be Big Daddy's favorite style cooking. For Christmas Eve, on the menu was Sean's authentic Gumbo. Big Daddy just couldn't seem to stay away from the pot. He gave it a "Three bowls Good" seal of approval. Sean was kind enough to share his recipe with Plates and Places.


















The Dassau's Seafood Gumbo

3 large spoons lard (Crisco shortening)
3 spoons flour
1 large onion
2-3 pods garlic
1/2 bell pepper
3 quart water or chicken or seafood stock (Sean uses chicken or seafood stock)
salt, red & black pepper
1 can fresh claw crabmeat
several whole crabs
1 lb peeled shrimp
oysters and liquid
1/2 C parsley
3-4 chopped green onions

(*white rice, prepared, gumbo file, Tabasco or hot sauce)

Make a roux with the lard and flour. Cook slowly, stirring often, until brown.Cut up onion, garlic,bell pepper and add to roux. Slowly add about 3 quarts of water (or stock or stock mixed with water),stirring while you pour. Add salt and peppers to taste (season well). Then add a can of fresh claw crabmeat and several cleaned whole crabs and cook about an hour. Then add one or more pounds of raw peeled shrimp and liquid from a pint of oysters and cook until the shrimp are done (just pink-it will not take long. Do not over cook the shrimp). Add chopped parsley and green onions about 30 minute before serving. About 15 minutes before serving add the oysters.

*Serve gumbo over white rice.
*Be sure to have a bottle of fresh gumbo file on hand so each person can add his own, the same for hot sauce.
*This freezes well, although do not freeze with oysters in it, add fresh ones before serving.


















12/26/09 org publish date


Foodie Friday participant, visit more at Designs by Gollum.

Thursday, August 19, 2010

Lady and Sons Crab-Stuffed Shrimp

If you ever have had or have the opportunity to go to Savannah, consider yourself lucky. Savannah is one of my all time favorite southern spots. Its so rich with history, southern tradition, beautiful architecture, legends and lore.....and of course...the food. This dish below is not of my own, the credit belongs to one of Savannah's infamous residents, Ms. Paula Deen. You will find it served up at her restaurant, The Lady and Sons. But if you cannot make it to Savannah anytime soon and need a fix....you will enjoy this rich recipe. Its the layering of flavors that makes this dish stand apart from others. It does require some work, but the payoff will be well worth the effort.
Enjoy!

Lady and Sons Crab Stuffed Shrimp


Ingredients
• 1 tablespoon butter
• 3 green onions, finely chopped
• 1/2 cup finely chopped green bell pepper
• 1/4 teaspoon garlic powder
• 4 1/2 teaspoons heavy cream
• 1 tablespoon Dijon mustard
• Dash cayenne pepper
• 1/2 cup saltine cracker crumbs
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley leaves
• 1/2 lemon, juiced
• 1 pound crabmeat, picked over
• 1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, tails on
• 12 slices bacon, halved crosswise
• Steamed white rice, for serving, optional
• Basil Cream Sauce, recipe follows
Directions
Preheat oven to 350 degrees F.
Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.
Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.
Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.

To serve, arrange 6 shrimp on each plate on a bed of jasmine rice, if desired. Drizzle with Basil Cream Sauce.


Basil Cream Sauce:
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup diced onions
1/4 cup white wine
1/2 quart heavy cream
1 teaspoon chicken base
3 tablespoons Pesto, recipe follows
1 teaspoon Roux, recipe follows
Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.
Yield: 4 servings

Pesto:
2 cups fresh basil leaves
1 cup walnut pieces
1 cup grated Parmesan
1 teaspoon minced garlic
1 cup olive oil
In a food processor, blend all ingredients until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.
Yield: about 1 1/2 cups

Roux:
4 ounces (1 stick) butter
1 cup all-purpose flour
Melt butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.
Yield: about 1 1/4 cups

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Thursday, November 5, 2009

122 Tree Lane's Creole Pasta for Foodie Friday

It's Foodie Friday, hosted by Gollum!
I am so lucky to live in the town that I do. I just Love Helena, Alabama. We have the best of both worlds-we are both a little country town with the comforts of the big city. It's great...we have that hometown feel. It's a town where community is important. And thus is my choice for my Foodie Friday recipe.
It's from a quiant little restaurant called 122 Tree Lane. I have had the pleasure of dining at Tree lane, it's delicious and such an asset to Helena. Located in the heart of Old Town Helena, the menu is a fresh and innovative way to tie the classics to modern food styles. At 122 Tree lane, they pride themselves in offering food that is exquisite in appearance and flavor.The restaurant is a perfect place for a ladies lunch or corporate lunch. With the white table clothes and placed silverware, the service matches the decor.
Todays' dish is courtosey of 122 TreeLane, it's Creole Pasta and it is a signature dish of 122 Tree Lane.
Today I bring you a video of the Tree Lane chef, Etricia Williams, preparing the dish on our local tv station, NBC 13's daytime talk show called, "Daytime Alabama". Its a very simple dish to prepare. Grab a paper and pen to jot down the ingredients and simple instructions or you can read what I took down very quickly below.




Creole Pasta

3-4 Tbsp butter
1 cup each-shrimp (tailess, shelled and deveined), crawfish tails, endouee sausage, prepared grilled chicken breast
1 Tbsp (or more) Tomato paste
Tony's Cajun Seasoning
1/2 chopped red and green bell pepper
1/2 (or more) Heavy whipping cream
1 small box pasta, prepared according to directions, drained
chopped tomatoes, chopped chives for garnish
parmesan cheese

Add butter to a hot skillet, as well as meats and red and green peppers and sauté. Add tomato paste and blend into butter. Add Tony's seasoning to taste. Add whipping cream and stir. Bring to a boil, then simmer. Cream will begin to thicken. Sauce should be a coral color, if not, add a bit more tomatoes sauce. Add cooked pasta, toss gently. Plate and then add chopped tomatoes, chives and parmesan cheese.



122 Tree Lane
Location:

776 Second Street
Helena, AL 35080
Phone: 205-664-7272 Fax: 205-664-7270
New Hours Starting May 5th:
Lunch Hours: Thurs-Sat 11-3pm
Dinner Hours: Tues-Thurs 5-9pm
Friday and Sat 5-10pm
Closed Sunday and Monda

Wednesday, July 8, 2009

Low Country Boil for Foodie Friday!


Famous in the Low Country of Georgia and South Carolina, is Low Country Boil. It is also quite "famous" among my family members. And who doesn't love a one pot dish? This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!" And when it's ready, "dump" onto a outdoor table covered in newspaper and it's every man, woman and child for themselves! "Hey! I wanted that piece of corn! "
You too can have a good old southern Low Country Boil. All you need is a huge pot and a gas burner (it can also be made in a stock pot on an electric stove, a camp fire, etc. so don't fret).

Put in as many good sized red potatoes as you have people to feed, bring to a boil and turn down a little to cook say 20 minutes.

Then add whatever you can fit into the pot easily and leave room. We like small sections of corn on the cob and whole onions and sections of big link sausage (personally we use polish sausage) but any type you like will do, but be sure to add enough for everyone to have seconds.

When the potatoes are done make sure the water is just up to the top of the things in the pot and add at least a 1/2 lb of shrimp in the shells to the pot Per person and put on the lid.

Turn the heat up and steam the shrimp till pink through and they are done. Don't over cook the shrimp, they will get rubbery. It just takes a few minutes.

Remove the shrimp to a tray, the corn & onions to a tray, the potatoes and sausage to a tray and have a real happy meal.

The oil from the sausage makes the shrimp very easy to peel the shells off.
Enjoy!

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

Friday, June 19, 2009

Shrimp Kabobs


Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!
This is a recipe perfect for a backyard cookout. This one is light and one that my husband loves. It is for shrimp kabob's. I think I found the recipe off of the food network years ago.


Ingredients
40 (13 to 15 count size) shrimp, peeled and deveined
3 teaspoons kosher salt
5 tablespoons Irvine Spices Cajun Blackening Spice
1/3 cup lemon juice
2 red bell peppers
2 yellow bell peppers
2 white onions

Directions
8 long wooden skewers, soaked in water for about a half hour so they will not burn on the grill.

Heat your grill. In a mixing bowl, combine shrimp with salt, blackening seasoning and lemon juice. Set aside. Cut red peppers, yellow peppers and onions into 2-inch cubes and place on skewer in this order: red pepper, shrimp, red onion, shrimp, green pepper, shrimp, etc. Grill on all sides, brushing with marinade as it cooks. Let vegetables caramelize. Lightly blacken shrimp, being careful not to burn. It will probably grill for about 10 minutes ,depending on your grill temperature, which you do not want to high. Serve immediately.

Sunday, May 24, 2009

Marinated Greek Shrimp



A birthday celebration for mine and Big Daddy's old school chum, Jeff S., led me to this delicious recipe. This is an authentic greek dish, that is every bit of delicious and light. It was served to us with sliced french bread and 5 grain bread for dipping into the marinade. You will not want to waste a single drop of this dish!

Marinated Shrimp Salad

MARINADE
3 bay leaves
1 1/2 cups wine vinegar
1/2 cup water
1 cups olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried Italian seasoning

Three days before serving this dish, combine all marinade ingredients in a large jar and refrigerate.

3 pounds shrimp, cooked, peeled and deveined
2 large red onions, thinly sliced

On the second day, combine gently the shrimp and onions. Pour marinade over top; refrigerate. To serve the following day, discard bay leaves, spoon salad into serving platter, using a slotted spoon to drain off excess marinade. I prefer to serve, though, in a bowl with a spoon so that the marinade can be dipped into. "Sop" up with bread. Tell me you love me. You will.

Thursday, March 19, 2009

It's Crawfish Time, Y'all!


It's Foodie Friday! Our gracious Hostess is Designs By Gollum. Be sure and click the link to see all kinds of fine fare from all over Blogland. But before you go, lets talk crawfish!
April is the time of year for crawfish! Crawfish are coming in season, so here are a couple recipes that you might enjoy. This is a very simple and elegant dish, and will impress your guests in a big way. It's also one of the most popular dishes served at the New Orleans Jazz and Heritage Festival; the line at the Crawfish Monica booth is one of longest on the Fairgrounds. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat. This recipe below is courtesy of my good friend, Bama Belle. Thanks "Belle"! It's a quick favorite of our house!


CRAWFISH MONICA
1 lb. crawfish tails, boiled and peeled; OR
1 lb. shrimp, peeled; OR
1 lb. lump crabmeat; OR
1 lb. oysters, drained and quartered.
1 stick butter (Do not use margarine.)
1 pint half-and-half (Look, relax. Just don't eat this every day..)
1 good-sized bunch green onions, chopped (tops, too)
3 - 10 cloves garlic, chopped (to your taste)
1-2 tbs Creole Seasoning
1 lb. cooked fresh pasta (Dry pasta is all right if fresh is
not available. Rotelli is preferred, use your favorite shape.)

Cook pasta according to the directions on the package. Drain,
then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and saute onions and garlic for
3 minutes. Add the seafood and saute for 2 minutes. Add the
half-and-half, then add several big pinches of Creole seasoning,
tasting before the next pinch until you think it's right.
Cook for 5 - 10 minutes over medium heat until the sauce thickens.
Add the pasta and toss well. Let it sit for 10 minutes or so over very
low heat, stirring often. Serve immediately, with lots of French bread
and a nice dry white wine.

Another Crawfish Recipe.....Crawfish Shortcake
Cook crawfish tails in the manner of barbecue shrimp before ladling them over a firm biscuit and you have yourself Crawfish Shortcake.

Friday, March 6, 2009

Shrimp & Grits, Southern Style


I can clearly recall the first time I tried grits. Ya know why.....because it wasn't to terribly long ago. As a child, I was extremely picky. My mother had quite the time with me, trying to convince me to try certain foods. Grits was one of them. And I am a southerner. I know, it's almost a sin. But, oh, how times change. It was Chef Bob who served me up my first plate of grits, Parmesan cheese grits to be specific. An honest to goodness chef, how could I go wrong. The only wrong in that bowl was my new found love for the grit. I am in love with grits. I am a true GRIT girl. My southern soul is now complete. Thanks to you, Chef Bob!
What pairs more passionately with grits, besides a southern girl? Answer-A shrimp.
A shrimp also loves a bed of ground corn with a passion that can only be understood from a spoonful of some southern love. I hope you enjoy this recipe.
PS- What goes around, comes around... I now struggle with my own daughter at mealtime. Dear, Mom, forgive me. I am sorry. I know you struggled. Payback is fierce.

And now, onto the love story that is Shrimp & Grits:


Shrimp And Grits
2 pounds fresh shrimp, peeled and deveined
¼ c melted butter
2 T Worcestershire sauce
2 T lemon juice
1 t Old Bay seasoning
1 t pepper
1 garlic clove
1 t Cajun seasoning
1 tsp hot sauce
Combine ingredients, pour over shrimp (use a gallon Ziploc bag) toss and coat. Arrange on a large shallow pan. Bake 350 degrees for 15 – 20 minutes.

Have Mercy-GARLIC CHEESE GRITS
5 CUPS MILK
1 CUP QUICK COOKING GRITS
1 ROLL GARLIC CHEESE (BRUNO'S)
1 8 OZ. CREAM CHEESE
SALT TO TASTE


Bring milk to a boil, add grits and cook 5 min. or till thick. ADD cheeses and stir till melted. Enjoy!!