CHILLE GARLIC SHRIMP
from Aunt Joyce
1 pound fresh large shrimp'1 pkg McCormick BagnSeason Buffalo Wing flavor
5 Tbsp unsalted butter
2 tsp bottled minced garlic
1/4 tsp red pepper flakes
1/4 c coarsly chopped fresh cilantro
2 tsp line juice and wedges
Rinse shrimp with cold water, pat dry with paper towel. Add shrimp and seasoning to bag and shake to coat.
In skillet combine butter, garlic and red pepper over medium heat. When melted, turn heat to medium high, careful not to burn butter or garlic.
Add shrimp when butter begins to pop and sizzle
Cook and stir 4 - 5 min till shrimp is opaque
cook till heated through - do not overcook
Remove pan from heat, stir in cilantro and line
SERVE WITH
12 OZ petite green beans (frozen)
1 Tbsp butter
2 tsp. lemon zest
1 tsp lemon pepper
black pepper
I often keep bags of frozen shrimp in my freezer..the kind that is cooked and peeled. I buy them when half price or buy one get one...and use these in the recipes...just as good..almost.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Monday, July 6, 2009
CREOLE SHRIMP STOGANOFF and CAJUN NOODLES
CREOLE SHRIMP STOGANOFF
from Aunt Joyce
1 pound of medium shrimp (I use the cooked, peeled shrimp here also)
2 Tbsp unsalted butter
6 oz sliced mushrooms (I have used fresh and canned..usually both come 8 oz and I use all)
14.5 oz can diced tomatoes with green pepper, celery, onions
1 can cream of mushroom soup..healthy request or whatever you have on hand
1 tsp salt free all purpose seasoning or seasonall
3/4 tsp chilli powder
1/4 tsp cayenne
1/2 cup light sour cream
1 recipe cajun buttered noodles
Melt butter, add mushrooms, cook 5 min.
Add shrimp...cook and stir 3 min.
add tomatoes, soup, seasonings..stir
bring to boil, reduce heat, simmer 5 min
stir in sour cream..heat
serve over noodles
CAJUN NOODLES
8 oz noodles
3 T butter
1 1/2 tsp cajun seasoning
1/2 tsp paprika
from Aunt Joyce
1 pound of medium shrimp (I use the cooked, peeled shrimp here also)
2 Tbsp unsalted butter
6 oz sliced mushrooms (I have used fresh and canned..usually both come 8 oz and I use all)
14.5 oz can diced tomatoes with green pepper, celery, onions
1 can cream of mushroom soup..healthy request or whatever you have on hand
1 tsp salt free all purpose seasoning or seasonall
3/4 tsp chilli powder
1/4 tsp cayenne
1/2 cup light sour cream
1 recipe cajun buttered noodles
Melt butter, add mushrooms, cook 5 min.
Add shrimp...cook and stir 3 min.
add tomatoes, soup, seasonings..stir
bring to boil, reduce heat, simmer 5 min
stir in sour cream..heat
serve over noodles
CAJUN NOODLES
8 oz noodles
3 T butter
1 1/2 tsp cajun seasoning
1/2 tsp paprika
Shrimp Etouffee
Shrimp Etouffee
from Aunt Joyce
4 Servings
1/2 cup (1 stick) butter
1/2 cup chilli sauce (I dump in the whole 12 ounce bottle)
1/4 cup chopped onion (I chop the whole onion and toss it in)
1/4 cup chopped celery (I chop two sticks)
2 pounds shrimp, shelled, deveined and seasoned with salt, pepper and cayenne
1/4 cup dry white wine (or pink or whatever..it cooks out)..I guess you could sub water.
1/4 cup chopped parsley
2 Tbsp minced shallot (I usually never have these to put in)
Freshly cooked rice
Melt butter in large skillet over medium-high heat. Add chilli sauce, onion and celery and saute until vegetables are tender. Add shrimp and wine and saute until shrimp loses its transparency, about 5 minutes. Stir in parsley and shallot. Serve immediately over rice.
****I usually always go the Giant buy the shrimp already cooked and shelled..come home pull off the tails...lay them out on a plate, season with S&P and cayenne
***I also loved this served with penne pasta.
from Aunt Joyce
4 Servings
1/2 cup (1 stick) butter
1/2 cup chilli sauce (I dump in the whole 12 ounce bottle)
1/4 cup chopped onion (I chop the whole onion and toss it in)
1/4 cup chopped celery (I chop two sticks)
2 pounds shrimp, shelled, deveined and seasoned with salt, pepper and cayenne
1/4 cup dry white wine (or pink or whatever..it cooks out)..I guess you could sub water.
1/4 cup chopped parsley
2 Tbsp minced shallot (I usually never have these to put in)
Freshly cooked rice
Melt butter in large skillet over medium-high heat. Add chilli sauce, onion and celery and saute until vegetables are tender. Add shrimp and wine and saute until shrimp loses its transparency, about 5 minutes. Stir in parsley and shallot. Serve immediately over rice.
****I usually always go the Giant buy the shrimp already cooked and shelled..come home pull off the tails...lay them out on a plate, season with S&P and cayenne
***I also loved this served with penne pasta.
CREAM OF CRAB SOUP (#2)
CREAM OF CRAB SOUP (#2)
from Aunt Joyce
1 stick butter
1 c. flour
1 can cream of chicken
5 c. whole milk (can substitute portion of whole milk with cream for a richer flavor)
1 lb. crab meat
In large pot, melt butter, add milk and soup
Mix with electric beaters and gradually add in flour until free and smooth.
Add Old Bay to taste. 2-3 Tbls. at a time. (Start low - you can always add more layer)
Add crab meat and blend slowly into milk mixture, being careful not to break up lumps of crab meat.
Pour mixture into crock pot - set on low and cook until thick.
STIR FREQUENTLY - Tasting and adding Old Bay as needed.
Recipe can be easily doubled with using a large crock pot. Can also be made on stove top on very low temperature.
from Aunt Joyce
1 stick butter
1 c. flour
1 can cream of chicken
5 c. whole milk (can substitute portion of whole milk with cream for a richer flavor)
1 lb. crab meat
In large pot, melt butter, add milk and soup
Mix with electric beaters and gradually add in flour until free and smooth.
Add Old Bay to taste. 2-3 Tbls. at a time. (Start low - you can always add more layer)
Add crab meat and blend slowly into milk mixture, being careful not to break up lumps of crab meat.
Pour mixture into crock pot - set on low and cook until thick.
STIR FREQUENTLY - Tasting and adding Old Bay as needed.
Recipe can be easily doubled with using a large crock pot. Can also be made on stove top on very low temperature.
CREAM OF CRAB SOUP (#1)
CREAM OF CRAB SOUP (#1)
from Aunt Joyce
1 can cream of celery soup
1 can cream of aspargus soup
2 tabl butter or margarine
2 tabl chopped onoin
2 cans of half and half
1 lb crab meat
1 bottle merlot
saute butter and onion
mix in rest of ingredents except wine
simmer together but donot boil.
while you are waiting to finish drink the winecrock pot and said it was wonderful..thought you might enjoy.
from Aunt Joyce
1 can cream of celery soup
1 can cream of aspargus soup
2 tabl butter or margarine
2 tabl chopped onoin
2 cans of half and half
1 lb crab meat
1 bottle merlot
saute butter and onion
mix in rest of ingredents except wine
simmer together but donot boil.
while you are waiting to finish drink the winecrock pot and said it was wonderful..thought you might enjoy.
LOBSTER FRITTATA
LOBSTER FRITTATA
from Amy
AMOUNT CONTENTS
3 Medium-size yellow squash (3/4 Pound)
2 Red bell Pepper
1 Yellow bell pepper
1 Medium-size purple onion, peeled/diced
2 Garlic cloves
3 Tablespoons of Olive Oil
6 Large eggs
1/4 Cup of whipping cream
1 Teaspoon of Saffron threads
3 Tablespoons of chopped fresh Basil
1 ½ Teaspoon of fine-grain Sea Salt
½ Teaspoon of freshly ground pepper
1 Pound of steamed/boiled Lobster, cut into 1" pieces
( about 2 x 2 1/4 pound lobsters; can substitute with shrimp if you prefer)
2 Packages of Boursin Cheese, crumbled (2 x 5 ounces)
2 Cups of shredded Swiss cheese (2 x 8 ounces)
Instructions:
Cut the squash into 1/4 inch thick slices...Cut the bell peppers into 1/4 inch strips...Cut the onion in half, lengthwise, and slice...Mince the garlic.
Saute the squash, bell peppers, onion and the garlic in hot olive oil in a large skillet for 5-8 minutes or until crispy-tender.
Whisk together the eggs and the next five (5) ingredients...Stir in the lobster, Boursin cheese, Swiss cheese and the sauteed vegetables.
Pour into a buttered 10" spring-form pan...place the pan on a baking sheet.
Bake at 350' for 69 minutes or until set...let stand for 10 minutes before serving...Yields 8 servings.
from Amy
AMOUNT CONTENTS
3 Medium-size yellow squash (3/4 Pound)
2 Red bell Pepper
1 Yellow bell pepper
1 Medium-size purple onion, peeled/diced
2 Garlic cloves
3 Tablespoons of Olive Oil
6 Large eggs
1/4 Cup of whipping cream
1 Teaspoon of Saffron threads
3 Tablespoons of chopped fresh Basil
1 ½ Teaspoon of fine-grain Sea Salt
½ Teaspoon of freshly ground pepper
1 Pound of steamed/boiled Lobster, cut into 1" pieces
( about 2 x 2 1/4 pound lobsters; can substitute with shrimp if you prefer)
2 Packages of Boursin Cheese, crumbled (2 x 5 ounces)
2 Cups of shredded Swiss cheese (2 x 8 ounces)
Instructions:
Cut the squash into 1/4 inch thick slices...Cut the bell peppers into 1/4 inch strips...Cut the onion in half, lengthwise, and slice...Mince the garlic.
Saute the squash, bell peppers, onion and the garlic in hot olive oil in a large skillet for 5-8 minutes or until crispy-tender.
Whisk together the eggs and the next five (5) ingredients...Stir in the lobster, Boursin cheese, Swiss cheese and the sauteed vegetables.
Pour into a buttered 10" spring-form pan...place the pan on a baking sheet.
Bake at 350' for 69 minutes or until set...let stand for 10 minutes before serving...Yields 8 servings.
Shrimp Pasta Salad
from Andrea
Shrimp Pasta Salad
2lbs. steamed and peeled shrimp (medium or large size-cut into bite size pieces)
1 box elbow macaroni noodles (We use San Giorgio. Cheap noodles collapse.)
onion (How much of it you put in depends on how strong the onion is. I usually put one whole small onion in or 1/2 of a medium onion.)
celery (2-3 stalks)
1 1/2 cups mayo to start
Old Bay seasoning to taste (Start with 2 T. You won't be able to tell how strong the Old Bay is until the next day. Be careful not to over season -in this case less will be more.)
Make this the DAY BEFORE you are eating it. It needs time for the mayo to soak up, the Old Bay flavor to come out, and the flavors to blend.
Finely chop up the onion and the celery and put them in a large bowl. Add the mayo and the Old Bay to the bowl. Mix them together. Then add the shrimp and mix. Add the noodles and fold them in to the mixture gently or else they will break. Now is the hard part. Check it the next day for taste and appearance. If it is dry, then add more mayo. If it doesn't taste spicy enough, then add more Old Bay.
It seems simple, but the importance is definitely in the details.
Enjoy!
[editor's note: I added a bit of celery seed and Rotelle instead of elbow macaroni]
Shrimp Pasta Salad
2lbs. steamed and peeled shrimp (medium or large size-cut into bite size pieces)
1 box elbow macaroni noodles (We use San Giorgio. Cheap noodles collapse.)
onion (How much of it you put in depends on how strong the onion is. I usually put one whole small onion in or 1/2 of a medium onion.)
celery (2-3 stalks)
1 1/2 cups mayo to start
Old Bay seasoning to taste (Start with 2 T. You won't be able to tell how strong the Old Bay is until the next day. Be careful not to over season -in this case less will be more.)
Make this the DAY BEFORE you are eating it. It needs time for the mayo to soak up, the Old Bay flavor to come out, and the flavors to blend.
Finely chop up the onion and the celery and put them in a large bowl. Add the mayo and the Old Bay to the bowl. Mix them together. Then add the shrimp and mix. Add the noodles and fold them in to the mixture gently or else they will break. Now is the hard part. Check it the next day for taste and appearance. If it is dry, then add more mayo. If it doesn't taste spicy enough, then add more Old Bay.
It seems simple, but the importance is definitely in the details.
Enjoy!
[editor's note: I added a bit of celery seed and Rotelle instead of elbow macaroni]
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