|
Bacon
Wrapped Stuffed Shrimp
|
1/4
teaspoon salt
1/2 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
1/2 tsp. paprika
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
2/3 c. ranch dressing
1/2 tsp. dried cilantro
10 slices lean bacon
12 jumbo shrimp
3 fresh jalapeno peppers
1 c. water, room temperature
2-3 oz. jalapeno jack cheese
Prepare
the seasoning blend by combining
salt, black pepper, cayenne pepper,
paprika, parsley flakes and garlic
powder in a small bowl; set aside.
To prepare the dipping sauce, combine
the ranch dressing with the cilantro
in a medium bowl, stir well to blend
and set aside. Cook bacon slices
in a heavy skillet over medium/high
heat for 3 minutes per side without
letting it brown. (Bacon should
be somewhat undercooked so that
when it cools it will easily wrap
around the shrimp). Remove bacon
slices from skillet and drain on
paper towels. Shell shrimp, leaving
the last segment of shell and tail.
Remove the dark "vein"
from the back of the shrimp. Cut
down into the back of each shrimp
without cutting all the way through,
forming a pocket for the pepper
and cheese. Pour water into a small
microwaveable-bowl and add shrimp.
Remove stem ends from jalapeno peppers
and slice in half lengthwise; add
to bowl with water and shrimp; microwave
for 60 to 90 seconds. Shrimp should
start to firm up and change color.
Immediately drain water from the
bowl, remove the jalapeno slices
and pour cold water over the shrimp.
Place shrimp and pepper slices onto
paper towels to drain off excess
water. Cut jalapeno slices in half
lengthwise and remove seeds and
membrane (total of 12 slices). Cut
cheese into 1-inch long slices approximately
1/4-inch thick. Begin stuffing shrimp
by placing one slice of jalapeno
pepper into the pocket cut in the
back of the shrimp, then place a
cheese slice over the jalapeno slice.
To wrap bacon around shrimp, start
wrapping with the thinnest end of
the bacon and go 1-and-1/2 times
around the shrimp; cut off excess
bacon and slide a wooden toothpick
through the shrimp, starting with
the side where the bacon covers
the cheese and piercing through
the cut end of the bacon on the
other side; repeat with remaining
shrimp. Place on a baking sheet
and sprinkle a light coating of
the seasoning blend over the wrapped
shrimp. Broil for 3 to 4 minutes
per side or until the bacon begins
to brown and the cheese starts to
melt. Remove from oven and cool
slightly on paper towels to drain
excess fat. Serve with dipping sauce.
Serves 4 to 6 as an appetizer or
may be served over a bed of rice
as an entrée.
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1 (6-oz.) can crabmeat, drained
8 oz. cream cheese, softened
2 T. grated onion
1 T. whole milk
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. Worcestershire sauce
Paprika
1 T. thinly sliced green onion,
for garnish
Drain
liquid from crabmeat and pick over
to remove any membrane or shell.
In a medium bowl, combine crabmeat,
cream cheese, onion, milk, salt,
pepper and Worcestershire sauce.
Stir well. Place mixture in an ovenproof
serving dish; sprinkle with a little
paprika. Bake at 375oF
for approximately 15 minutes or
until thoroughly heated. Sprinkle
hot dip with sliced green onion.
Serve warm with assorted crackers.
Yields approximately 2 cups.
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|
Baked
Shrimp & Pasta Casserole
|
2½ c. cooked small pasta
shells
6 cloves garlic, minced
2 T. olive oil, divided
4½ tsp. lemon juice
1 c. raw med. shrimp, peeled and
deveined
½ c. finely chopped onion
½ c. finely chopped celery
½ c. finely chopped bell
pepper
1 (10¾-oz.) can condensed
cream of shrimp soup
1 T. dried parsley flakes
Salt and ground black pepper to
taste
4 oz. grated cheddar cheese
½ c. seasoned bread crumbs
Cook
enough pasta shells to yield 2½
cups. Drain, rinse and set aside.
In a large skillet, sauté
garlic in 1 tablespoon of olive
oil. Add lemon juice and shrimp;
sauté over medium heat until
shrimp are pink. Drain pan and add
shrimp to pasta; toss to mix well
and set aside. Using the same skillet,
sauté onion, celery and bell
pepper in remaining 1 tablespoon
of olive oil. Add to shrimp and
pasta mixture. Stir in undiluted
soup and parsley. Season with salt
and pepper; stir well to evenly
distribute ingredients. Place half
of shrimp-pasta mixture into a greased
baking dish and layer with half
of grated cheese, remaining shrimp-pasta
mixture and top with remaining cheese.
Sprinkle bread crumbs evenly over
top of layered casserole. Bake at
350oF until browned (approximately
45 minutes). Serve warm.
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|
Bayou
Oyster & Artichoke Dressing |
10
c. cooked long-grain white rice
8 T. canola or olive oil, divided
2 c. coarsely chopped onions
1/4 tsp. salt
1/8 tsp. ground black pepper
2/3 c. thinly chopped celery
2 cloves garlic, finely minced
1 (14-oz.) can artichoke hearts,
coarsely chopped
2/3 c. thinly sliced walnuts
1 T. Worcestershire sauce
2 qts. sm. to med. oysters, rinsed
and drained
1/2 c. thinly sliced green onions,
green and white portions
1/2 c. coarsely chopped fresh parsley
Cook enough long grain white rice
to yield 10 cups; set aside at room
temperature. Heat 4 tablespoons
of oil in a large saucepan over
high heat. Add chopped onions and
cook until light to medium brown,
stirring continuously. Spoon half
of the cooked onions into a heat-proof
glass dish. Continue to cook remaining
onions until deep golden brown;
remove from heat, add salt and black
pepper and drain off liquid. Combine
browned onions with cooked onions
in glass dish and set aside. Saute
chopped celery in 2 tablespoons
of oil over medium heat until tender.
Add garlic, artichokes and walnuts;
cook for an additional 5 minutes,
stirring continuously. Lightly sprinkle
with salt and black pepper; stir
in Worcestershire sauce. Remove
pan from heat. Add sauteed mixture
in pan to glass dish with cooked
onions. Cook oysters in remaining
2 tablespoons of oil in a Dutch
oven over high heat, stirring frequently,
until edges of oysters begin to
curl (indicating that they are cooked).
Drain any excess liquid from oysters
(see Recipe Note below). Lower heat
to medium and add cooked mixture
in glass dish to cooked oysters.
Mix thoroughly while heating. Add
sliced green onions and chopped
parsley. Stir and cook an additional
3 minutes; remove from heat. Add
cooked rice to thoroughly heated
dressing mixture; mix well. Adjust
seasoning to taste and transfer
to a serving dish. Yields 12 servings.
Recipe Note: The liquid drained
from the cooked oysters may be frozen
and used later in preparing a seafood
gumbo.
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2
lbs. lg. shrimp
1/2 c. (1 stick) butter or margarine,
melted
1/2 c. olive oil
1/2 c. minced fresh parsley leaves
2 T. minced green onions
3 cloves garlic, minced
2 T. fresh lemon juice
Salt and coarsely ground black pepper
to taste
Peel shrimp (leaving the tail portion
attached to the meat), devein and
butterfly; set aside. Combine melted
butter, oil, parsley, green onions,
garlic and lemon juice in a large
shallow baking dish; add shrimp
and stir to coat with marinade.
Cover with plastic wrap and allow
shrimp to marinate for 30 minutes
at room temperature; stir occasionally.
Broil shrimp in the marinade at
approximately 4-inches from the
heat for 3 to 4 minutes; stir and
broil an additional 3 to 4 minutes.
Remove from oven and season with
salt and pepper to taste. Serve
hot with French bread for dipping
in sauce.
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Batter ingredients:
5 (6–8 oz. each) boneless
catfish fillets
1/2 c. whole milk
1/2 c. water
1/2 c. mayonnaise
1 lg. egg
1/4 c. Creole mustard
1 tsp. granulated garlic
1 tsp. salt
1 T. coarsely ground black pepper
Frying ingredients:
1-1/2 qt. vegetable oil
3 c. yellow corn flour
1-1/2 tsp. salt
2 tsp. granulated garlic
2 tsp. cracked black pepper
1/2 tsp. ground cayenne pepper
1/2 tsp. dried thyme
Cut catfish fillets into 1-1/2-inch
cubes; set aside. In a 1-quart mixing
bowl prepare the batter mixture
by whisking together the milk, water,
mayonnaise, egg, mustard, garlic,
salt and pepper. Add catfish cubes,
mix lightly to coat with batter
and let sit at room temperature
for 15 minutes. In an electric home-style
deep fryer, preheat oil to 375F
(190C) according to manufacturer's
directions. While oil is coming
to temperature, mix the corn flour,
salt, granulated garlic, black pepper,
cayenne pepper and thyme together
in a 2-quart mixing bowl. Mix ingredients
well to ensure proper blending of
spices. Remove catfish cubes from
the batter mixture and place in
the corn flour mixture. Coat catfish
well on all sides and shake off
excess breading. Deep-fry a few
pieces at a time until catfish are
golden brown or they float to the
top. Place cooked pieces on paper
towels to drain; serve warm. Yields
approximately 50 beignets.
Recipe Note: These bite-sized pieces
of tender fried catfish make a wonderful
appetizer or may be served with
fried potatoes as a tasty 'fish-and-chips'
meal. Serve catfish beignets with
tartar, remoulade or cocktail sauce.
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1 lb.
lump crabmeat
1/4 c. (1/2 stick) butter or margarine
1 med. onion, chopped
1 sm. green bell pepper, chopped
1 lg. celery stalk, chopped
4 green onions, chopped
2 med. garlic cloves, minced
1/4 c. all-purpose flour
2 c. whole milk
1/4 tsp. ground cayenne pepper
1/2 tsp. ground black pepper
1 tsp. salt
1/4 c. bread crumbs
2 egg yolks, well beaten
3/4 c. (3 oz.) shredded Cheddar
cheese
Gently
pick through crabmeat to remove
any bits of shell or cartilage,
being careful not to break up lumps
of crabmeat; set aside. Melt butter
in a heavy 12-inch skillet over
medium heat. Add chopped onion,
bell pepper, celery, green onions
and minced garlic. Saute until onions
are translucent (5 to 6 minutes).
Stir in flour and cook, stirring
for 3 to 4 minutes. Slowly stir
in milk. Cook, stirring constantly,
until sauce has thickened (5 to
6 minutes). Stir in cayenne pepper,
black pepper and salt. Add bread
crumbs and stir until moist. Stir
in beaten egg yolks and cook for
5 minutes, stirring often. Remove
skillet from heat and gently fold
in crabmeat (do not break up lumps).
Spoon the crabmeat mixture into
a greased 13x9-inch baking dish
or into 4 to 6 individual au gratin
dishes. Sprinkle shredded cheese
over the top. Bake in a 375F (190C)
preheated oven until cheese is bubbly
and a light golden brown (15 to
20 minutes). Serve hot as a one-dish
meal with a salad and garlic bread.
Yields 4 to 6 servings.
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2 T. butter or margarine
1/2
c. sliced fresh mushrooms
3 lg. eggs, separated
2 T. whole milk
1/4 c. lump crabmeat
1/4 c. shredded Swiss cheese
Melt
butter in an 8-inch omelet pan or
skillet over medium-high heat. Add
in mushrooms and saute until tender
(approximately 5 minutes). Remove
pan from heat. Using a slotted spoon,
transfer cooked mushrooms to a plate.
In a small bowl, beat egg yolks
and milk together. In a separate
bowl, beat egg whites until they
begin forming soft peaks. Fold egg
yolk and milk mixture into egg whites.
Return pan to medium-high heat.
When butter begins to sizzles, pour
egg mixture into pan. Sprinkle sauteed
mushrooms and crab meat evenly over
the top. Cook until omelet begins
to set (3 to 4 minutes). Sprinkle
with shredded cheese. Using a large
spatula, carefully fold the omelet
over, forming a semicircle. Cover
pan; cook until omelet puffs and
is cooked through (approximately
3 minutes). Slide omelet onto a
serving plate and serve warm. Yields
1 serving.
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1
T. butter or margarine
2 T. minced shallot
3 T. dry white wine
1 c. half-and-half or light cream
8 oz. cream cheese, room temperature,
cut into pieces
4 oz. white cheddar cheese, shredded
Juice of one lemon
1/2 tsp. Cajun/Creole seasoning
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
8 oz. crabmeat
2 c. fresh broccoli florets
Breadsticks
Melt butter in a saucepan over medium
heat. Saute shallots briefly. Add
wine, half-and-half, cream cheese
and cheddar cheese. Stir until cheese
is melted and mixture is smooth.
Stir in lemon juice, Cajun seasoning,
mustard and Worcestershire sauce.
Pick through crabmeat and discard
any pieces of shell or membrane.
Gently stir crabmeat into sauce.
Serve while hot and bubbly with
broccoli and breadsticks. Yields
2 servings.
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1 lb. fresh or frozen crabmeat
1 (16-oz.) pkg. med. seashell pasta
1 c. mayonnaise
1 T. white wine vinegar
1 tsp. lemon (or lime) juice
1 tsp. granulated sugar
1/2 tsp. garlic powder
1/2 tsp. dried dill weed
1/2 tsp. dried basil
1/4 tsp. finely ground black pepper
1 med. bell pepper, diced
3/4 c. thinly sliced green onion, white and green portions
1/2 c. sliced black olives
12-14 grape tomatoes, halved
1/2 c. celery, sliced into 1/4-inch thick pieces
1 (2-oz.) jar diced pimiento pepper, well drained
Pick over crabmeat to remove any pieces of shell or membrane; set aside. Prepare pasta according to package directions. Transfer cooked pasta to a colander, rinse with cold water; drain well and set aside. In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, sugar, garlic powder, dill, basil and pepper, adjusting seasonings to suit your taste. Add pasta to the dressing and toss to coat. Mix the bell pepper, onion, olives, tomatoes celery and pimiento, into the pasta mixture. Gently fold in crabmeat. Cover and refrigerate overnight to allow time for the flavors to blend. Yields 6 to 8 servings.
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1 lb. fresh, frozen or canned crabmeat
4 ripe avocados, chilled
8 T. mayonnaise, divided
Salt to taste (depending on saltiness of crabmeat)
1/8 tsp. ground black pepper
Pinch of ground Cayenne pepper or 2 drops Tabasco pepper sauce
1/2 c. finely minced celery (remove strings with potato peeler)
4 to 6 drops Worcestershire sauce
1 head iceberg lettuce
2 lemons
Pick over crabmeat to remove any pieces of shell or membrane; taste for saltiness and set aside. Split the avocados in half, lengthwise; remove pits. With a melon-ball cutter, gently widen the cavity toward the stem end. With a fork, mash the avocado pulp which was removed. Mix the pulp with 4 tablespoons of the mayonnaise, salt if needed, pepper and cayenne or Tabasco. Gently fold in the crab meat and the celery. Divide the crab mixture among the eight avocado halves. Mix the Worcestershire sauce with the remaining 4 tablespoons of mayonnaise. With a pastry bag or a cone made from wax paper, pipe approximately 1/2 teaspoon of the mayonnaise mixture on top of each filled avocado half. Remove the outside leaves of the lettuce. Arrange the leaves on a serving platter. Cut the inside part of the lettuce into very thin strips and make 8 small nests on the leaves lining the serving platter. Place an avocado half on each nest. Cut each lemon in quarters and garnish the serving platter with the slices of lemon. Serve with additional mayonnaise on the side. Yields 8 servings.
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3
T. butter or margarine
1/2 c. finely chopped onion
1/4 c. chopped fresh mushrooms
1/4 C. finely chopped celery
3 T. all-purpose flour
1/2 tsp. salt, divided
1/2 c. whole milk
1 c. chicken broth
4 boneless skinless chicken breast
halves (6-oz. each)
1/8 tsp. black pepper
1 (6-oz.) can crabmeat, drained
1/2 c. seasoned dry bread crumbs
12 fresh spinach leaves, finely
chopped
1 T. minced fresh parsley
1 c. (4-oz.) shredded Swiss cheese
3 c. hot cooked white rice
Melt
butter in a skillet over medium
heat. Add chopped onion, mushrooms
and celery until vegetables are
tender. Sprinkle in flour and 1/4
teaspoon of salt and stir until
ingredients are well blended. Gradually
stir in milk and broth. Increase
heat and bring to a boil. Stir constantly
and cook until sauce has thickened
(approximately 2 minutes). Remove
from heat and set aside. Flatten
chicken to 1/4-inch thickness (see
Recipe Note below); sprinkle with
pepper and remaining 1/4 teaspoon
of salt. Drain crabmeat; flake and
remove any shell or cartilage. In
a bowl, combine crabmeat, bread
crumbs, spinach and parsley; stir
in 1/2 cup of sauce. Spoon 1/4 cup
of breadcrumb mixture down the center
of each chicken breast half. Roll
up and secure with toothpicks. Place
seam-side-down in a greased 13x9x2-inch
baking dish and top chicken with
remaining sauce. Cover with foil
and bake at 375°F until juices
run clear (35 to 45 minutes). Remove
from oven, uncover and sprinkle
with cheese. Heat under broiler
until cheese is melted and lightly
browned (approximately 5 minutes).
Remove and discard toothpicks. Plate
each chicken breast with 3/4 cup
of hot rice topped with sauce from
baking dish. Yields 4 servings.
Recipe may be doubled to serve 8
or to freeze a portion for another
meal.
Recipe
Note: Flatten each chicken breast
between two pieces of plastic wrap
or waxed paper with a meat pounder
until thin. If a pounder is not
available, use the edge of a can
of soup or a small sauti pan. (See
'Shop with Bedrock Press' above
for information on how to purchase
a meat pounder.) It is important
that you pound each piece of chicken
to an equal thickness. This is to
insure that they cook evenly and
one breast doesn't cook faster than
another.
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8 oz. crabmeat
1 (8-oz.) pkg. cream cheese
1 T. garlic powder
¼ c. chardonnay
¼ c. thinly chopped green
onions
½ tsp. coarsely ground black
pepper
½ tsp. Worcestershire sauce
¼ tsp. Tabasco pepper sauce
1 tsp. freshly squeezed lemon juice
1 tsp. Creole mustard
1 (12-inch) loaf French bread
1½-2 c. grated Cheddar cheese
Drain
crabmeat and pick over to remove
any membrane or shell; set aside.
Melt cream cheese in a saucepan
over low heat. Remove from heat
and stir in garlic powder and wine.
Add green onions, pepper, Worcestershire,
and Tabasco sauce; stir well. Cook
over medium heat until heated through
(approximately 2 minutes.) Stir
in lemon juice and mustard. Remove
from heat and gently stir in crabmeat.
Slice loaf of French bread in half
lengthwise. Spread crabmeat mixture
evenly over open-face sides of bread.
Sprinkle generously with cheese.
Bake at 350oF until top
is golden and bubbly (7 to 8 minutes).
Remove from oven. Slice into 1-inch
pieces and transfer to serving platter.
Yields 24 appetizers.
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1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute margarine)
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels (see 'Recipe Note 1' below)
2 tsp. salt
1 tsp. coarsely ground black pepper
1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions, white and green portions
Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (about 10 minutes). Whisk in flour, and then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, and then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Serve with oyster crackers, French bread or Crab Toast (see recipe below). Yields 8 to 10 servings. Freezes beautifully.
Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe.
(2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.
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1 (7.5-oz.) can crabmeat
1 med. onion, finely chopped
1 red bell pepper, finely chopped
3 env. (7-gm. each) unflavored gelatin
3/4 c. water
1 (10.75-oz.) can condensed cream of shrimp soup
1 (8-oz.) pkg. cream cheese, cut into cubes
2 cans (2.5-oz. each) shrimp, drained
3 c. cooked long grain white rice
1 c. mayonnaise
1/4 c. lemon juice
2 T. Worcestershire sauce
2 tsp. Louisiana hot sauce
1 T. garlic powder
1 tsp. ground black pepper
Crisp salad greens
Drain and discard liquid from crabmeat. Place crabmeat in a small bowl and flake with a fork into small pieces. Remove any pieces of cartilage or shell; set aside. Peel and quarter onion; place in bowl of a food processor and pulse 4 to 7 times until onion is finely chopped. Remove seeds and membrane from bell pepper and chop in food processor; set aside. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. In a large saucepan, heat undiluted soup over medium heat; add gelatin mixture and stir to dissolve. Add cream cheese and stir until melted. Remove from heat. Add crabmeat, shrimp, chopped onion and bell pepper, rice, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, garlic powder and black pepper. Mix well. Spray a 6-cup mold lightly with nonstick vegetable spray. Pour gelatin mixture into prepared mold and refrigerate until firm. To unmold, pull gelatin mixture from edge of mold with moist fingers, or run a small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. Carefully invert mold onto a serving plate lined with crisp salad greens. Shake mold and plate to loosen gelatin. Gently remove mold. Serve with assorted crackers or Cayenne Toast
(recipe at http://www.bedrockpress.com/recipe-breads-butters.html#cayenne ). Yields one 6-cup mold.
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|
Cranberry Shrimp Cocktail
|
48 (approx. 1 lb.)cooked med. shrimp
1 (16-oz.) can jellied cranberry sauce
1/2 c. chili sauce
2 T. finely chopped onion
2 T. Worcestershire sauce
2 T. red wine vinegar
1 tsp. garlic powder
1 - 2 tsp. prepared horseradish
Shell and devein shrimp; chill until ready to serve. Combine cranberry sauce, chili sauce, chopped onion, Worcestershire sauce, vinegar, garlic powder and horseradish in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat and simmer until onion is tender and sauce thickens slightly (approximately 10 minutes), stirring frequently. Remove from heat and cool to room temperature; refrigerate until well chilled. Fill a large bowl with crushed ice; place a smaller bowl of prepared cocktail sauce in center of ice. Arrange shrimp on ice around bowl of sauce. Makes 6 servings as an appetizer.
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1/2
c. (1 stick) butter or margarine
1/2 c. chopped Vidalia or other
variety sweet onion
1 c. sliced fresh mushrooms
1/4 c. finely chopped garlic
1 lb. Andouille or other spicy smoked
sausage, cut into 1/2-inch slices
2 lbs. cooked fresh or frozen crawfish
tails (see Recipe Variation below)
1/2 c. chopped green onions (both
green and white portions)
1 T. chopped fresh parsley
1/2 c. dry white wine
Salt and freshly ground black pepper
to taste
3 c. cooked white rice
Melt
butter over medium heat in a large
skillet. Add chopped onion and saute
for several minutes until tender.
Add sliced mushrooms and garlic
and cook for 4 to 5 minutes. Stir
in sausage, crawfish and green onions;
saute for an additional 4 minutes.
Add parsley and wine. Reduce heat
to low and simmer briefly. Season
to taste with salt and pepper. Mound
3/4 cup of warm rice on each of
four plates and top with a generous
serving of the crawfish mixture.
Serve with a green salad and slices
of garlic bread. Yields 4 servings.
Recipe Variation: An equal
amount of peeled deveined shrimp
may be substituted for crawfish
in preparing the recipe.
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3/4
c. (1 & 1/2 sticks) butter or
margarine
2
med. onions, chopped
1
med. bell pepper, chopped
2
ribs celery, chopped
3
cloves of garlic, minced
1
T. all-purpose flour
3
pkg. (12-oz. each) frozen crawfish
tails, thawed
1
(16-oz.) pkg. Mexican Velveeta brand
cheese, cubed
8
oz. light cream (see Recipe Note
2)
6–8
green onions, chopped (white and
green portions)
8
oz. pkg. Fettuccini or small egg
noodles
1
tsp. dried parsley flakes
Parmesan
cheese
Melt
butter in a 4- to 5-quart Dutch
oven over medium heat. Saute chopped
onions, bell pepper, celery and
garlic in butter until tender. Whisk
in flour, then add thawed crawfish;
lower heat and simmer for 15 minutes.
Add cubed cheese, light cream and
green onions; continue to simmer
for another 15 minutes, stirring
often. In the meantime, prepare
pasta according to package directions.
Drain pasta, rinse briefly under
cool water; and drain a second time.
Fold cooked pasta into shrimp mixture,
sprinkle in parsley and stir gently
to coat pasta with sauce. Transfer
to a casserole dish and sprinkle
Parmesan cheese over top. Bake at
350F (175C), uncovered, until bubbly
(about 25 minutes). Serve with green
salad and slices of garlic bread.
Yields 8 servings.
Recipe
Notes:
(1)
Crawfish tails may be substituted
with 2 pounds of small to medium
peeled raw shrimp.
(2)
The volume of light cream (also
known as ’half & half’)
called for in the recipe may be
prepared by combining 4 ounces of
heavy cream (whipping cream) with
4 ounces of whole milk.
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12 frozen puff pastry shells
3/4 c. (1-1/2 sticks) butter or margarine
1 T. tomato sauce
1/3 c. chopped celery
1/4 c. chopped bell pepper
2/3 c. chopped onions
1 T. minced garlic
1/2 tsp. salt
1/8 tsp. ground cayenne pepper
1/4 tsp. coarsely ground black pepper
1 lb. cooked crawfish tails, deveined
2 tsp. cornstarch
1-1/3 c. water
1/4 c. plus 2 T. fresh chopped parsley
2 c. grated processed cheese
1/4 c. sliced almonds, crushed
Bake pastry shells according to package directions and set aside. Melt butter in a heavy Dutch oven over medium-high heat. Add tomato sauce, celery, bell pepper, onion and garlic; saute, stirring frequently, until vegetables are tender. Stir in salt, cayenne and black pepper. Add crawfish tails, reduce heat to low and simmer for 10 minutes. In a small mixing bowl, add cornstarch and make a paste with a small amount of the water; gradually whisk in the remaining water. Add this solution to the crawfish and continue cooking for an additional five minutes or until thickened. Add 1/4 cup of the chopped parsley, mix well, then remove from heat. Fill baked pastry shells equally with the crawfish filling. Top each puff with grated processed cheese then with crushed sliced almonds. Bake filled shells in a preheated 350F (175C) oven for a few minutes to melt cheese. Remove from oven and sprinkle a small amount of the remaining 2 tablespoons of fresh parsley over each puff. Serve immediately. Yields 6 servings.
Recipe Note: If crawfish tails are not available, an equal amount of cooked small to medium shrimp may be substituted
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6 T. cornstarch
¾ tsp. salt
½ tsp. ground Cayenne pepper
2 c. flaked coconut
18 uncooked jumbo shrimp
3 egg whites
Peanut or vegetable oil for frying
In a shallow dish, combine cornstarch,
salt and Cayenne pepper; set aside.
In another shallow dish, place coconut.
Peel and devein shrimp leaving tails
intact. Starting at the tail, make
a slit down the inner curve of each
shrimp; press lightly to flatten.
In a mixing bowl, beat egg whites
until stiff peaks form. Coat shrimp
with cornstarch mixture, dip into
egg whites, then coat with coconut.
Heat oil to 375oF in
an electric skillet or deep fryer.
Fry shrimp (a few at a time) for
1 to 1½ minutes on each side
until golden brown. Remove from
oil and drain on paper towels. Yields
18 appetizers or serves 3 as an
entrée.
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1 (10-oz.) pkg. frozen pastry shells
3 (6-oz. each) cans crabmeat
½ c. (1 stick) butter or
margarine, melted
1 (6-oz.) can sliced mushrooms,
drained
1 (4-oz.) jar diced pimentos, drained
6 green onions, thinly sliced
1 (12-oz.) can evaporated milk
2 T. all-purpose flour
Scant ¼ tsp. ground Cayenne
pepper
1 tsp. salt
2 c. (8-oz.) shredded Swiss cheese
¼ c. minced fresh parsley
Bake
pastry shells according to package
directions. Drain cans of crabmeat,
combine in a bowl and pick over
to remove any shell or cartilage;
set aside. Melt butter in a saucepan
over medium heat. Add mushrooms,
pimentos and onions; sauté
until onions are tender. Combine
milk and flour until smooth and
stir into sautéed vegetables.
Cook over medium heat until thickened.
Add Cayenne pepper, salt and cheese.
Stir until cheese melts and add
crabmeat. Simmer for 2 minutes,
stirring only once; remove from
heat. Spoon crab mixture into pastry
shells; sprinkle with parsley. Yields
6 servings.
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1
(16-oz.) pkg. frozen crawfish tails
with fat
1/2 c. (1 stick) butter or margarine
3/4 c. diced onion
1/2 c. diced green bell pepper
1/4 c. diced celery
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground cayenne pepper
2 (10.75-oz.) cans condensed golden
mushroom soup
1 (10.75-oz.) can condensed cream
of mushroom soup
1 (10.75-oz.) can condensed cream
of celery soup
1 (14.5-oz.) can stewed tomatoes
(do not drain liquid)
1 (10-oz.) can diced tomatoes and
chilies (do not drain)
1/2 c. dry white wine (or low-sodium
chicken broth)
1/2 c. thinly sliced green onions
1/4 c. chopped fresh parsley
6 c. cooked long grain white rice
Just prior to preparing etouffee,
remove crawfish tails from freezer
and let thaw at room temperature
– do not remove from package.
Melt butter in a 3- to 4-quart Dutch
oven over medium heat. Add diced
onion, bell pepper, celery and minced
garlic; saute for 10 minutes or
until vegetables are tender. Add
salt, cayenne pepper, undiluted
golden mushroom, cream of mushroom
and cream of celery soups, stewed
tomatoes and diced tomatoes and
chilies (e.g. Rotel's). Bring mixture
to a simmer over medium heat, lower
heat and simmer (uncovered) for
30 minutes. Cut open package of
thawed crawfish tails and add directly
from package to sauce. Stir in wine
and continue to simmer for an additional
20 minutes. Stir in green onions
and parsley. Remove from heat. Divide
cooked rice among 6 bowls or soup
plates. Ladle etouffee over rice.
Serve with a green salad and garlic
bread. Yields 6 servings as an entree.
(Remaining sauce freezes beautifully.)
Recipe Note: Crawfish may be replaced
with 1 pound of peeled raw shrimp
when preparing this recipe.
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1/2 c. mayonnaise
1/4 tsp. coarsely ground black pepper
1/4 tsp. salt
6 hard-cooked eggs, chopped
1/2 c. sliced green onions (cut
in 1/4-inch slices)
2 lb. cooked med. shrimp (peel,
devein
and cut each in half)
2 T. chopped fresh dill (see Recipe
Note)
In a medium bowl, stir together
mayonnaise, pepper and salt. Stir
in chopped eggs, green onions, shrimp
and dill weed. Cover and refrigerate
for a minimum of 1 hour before serving
(best if refrigerated overnight).
Additional mayonnaise may be added,
if desired, just prior to serving.
Yields 6 servings.
Recipe Note: Two teaspoons of dried
dill weed may be substituted for
2 tablespoons chopped fresh dill.
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3/4 c. (1&1/2
sticks) butter or margarine
1 bunch green onions, chopped (both
white and green parts)
2 cloves garlic, minced
2 lbs. lg. shrimp, peeled and deveined
2 T. fresh lemon juice
1T. dry white wine
1 tsp. salt
1-1/2 tsp. coarsely ground black
pepper
1 tsp. Beau Monde seasoning blend
(see Recipe Note below)
1 T. dried dill weed
3 T. chopped fresh parsley
6 slices French bread or French
rolls, toasted and slightly hollowed
out
or 8 oz. cooked pasta
Melt butter in a large skillet over
medium heat. Add green onions and
garlic; saute until onion has softened.
Add shrimp, lemon juice, wine, salt,
black pepper and Beau Monde seasoning.
Cook over medium heat until shrimp
are done (6 to 8 minutes), stirring
occasionally. Stir in dried dill
weed and fresh chopped parsley;
remove from heat. Spoon shrimp mixture
into toasted, partially hollowed-out
French bread or French rolls or
spoon over warm cooked pasta. Yields
6 servings.
Recipe Note: If commercial Beau
Monde seasoning is unavailable,
you may prepare your own blend of
spices by the following recipe:
1 T. ground cloves
1 tsp. ground cinnamon
1 T. salt
1 T. ground bay leaf
1 T. ground allspice
2 T. ground black pepper
1 tsp. ground nutmeg
2 tsp. ground mace
1 tsp. celery seed
2 T. ground white pepper
--------------------------------------------------------------------------------
In
a small mixing bowl, sift together
the cloves, cinnamon, salt, bay
leaf, allspice, black pepper, nutmeg,
mace, celery seed and white pepper;
mix thoroughly. Place in an airtight
container and store in a cool, dark
place for up to 4 months. Shake
well before use to insure that ingredients
are well mixed. Use to season poultry,
fish, beef, vegetables, salads,
sauces and party dips. Yields approximately
1/2 cup.
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1 qt. water
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes, halved
1 T. minced garlic
1 onion, quartered
1 T. green peppercorns
1 T. red peppercorns
1 T. white peppercorns
3 bottles beer
