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.
Return to Seafood List

Baked Crab Dip

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 375^oF for approximately 15 minutes or until thoroughly heated. Sprinkle hot dip with sliced green onion. Serve warm with assorted crackers. Yields approximately 2 cups.
Return to Seafood List

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 350^oF until browned (approximately 45 minutes). Serve warm.
Return to Seafood List

 

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.
Return to Seafood List

 

Broiled Garlic Shrimp

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.
Return to Seafood List

 

Cajun Catfish Beignets

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.
Return to Seafood List

 

Crabmeat au Gratin

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.
Return to Seafood List

 

Crab and Swiss Omelet

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.
Return to Seafood List

 

Crab Fondue for Two

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.
Return to Seafood List

 

Crab Pasta Salad

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.
Return to Seafood List

 

Crab Stuffed Avocados

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.
Return to Seafood List

 

Crab-Stuffed Chicken

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.
Return to Seafood List

Crab Toast

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 350^oF 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.
Return to Seafood List

 

Crab & Corn Bisque

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.
Return to Seafood List

 

Crab & Shrimp Mold

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.
Return to Seafood List

 

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.
Return to Seafood List

 

Crawfish Edith

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.
Return to Seafood List

 

Crawfish Fettuccini

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.
Return to Seafood List

 

Crawfish Puffs

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
Return to Seafood List

 

Coconut Shrimp

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 375^oF 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.
Return to Seafood List

Crab Mornay

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.
Return to Seafood List

 

Crawfish Etouffee

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.
Return to Seafood List

Deviled Shrimp Salad

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.
Return to Seafood List

 

Dilled Shrimp

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.
Return to Seafood List

 

Drunken Shrimp

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
Salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 (3-inch) ears corn
36 (10-count) head-on shrimp

In a large roasting pan, combine water, lemon, carrots, bell pepper, potatoes, garlic, onion and peppercorns. Pour beer in slowly to avoid undesirable foam and overflow. Add salt, pepper and hot sauce. Place pan on stove, cover and bring mixture to a rolling boil. Reduce heat to simmer, and steam vegetables for 15 to 20 minutes or until potatoes are fork tender. Add corn and cook 5 minutes. Add shrimp, stir and cook for 3 minutes or until pink and curled. Do not overcook. Remove from heat, cover and steep in beer marinade for an additional 5 to 7 minutes. Do not remove cover. Serves 6 as an appetizer.
Return to Seafood List

 

Easy Crawfish Mac & Cheese

1 (12-oz.) pkg. med. macaroni
3 T. butter or margarine, divided
1 (12-oz.) pkg. frozen crawfish tails, thawed
2 c. grated mild Cheddar, divided
3 lg. eggs, lightly beaten
2 c. whole milk
1/2 tsp. paprika
1/4 tsp. ground cayenne pepper
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. bread crumbs

Cook macaroni according to package directions; drain. In a buttered 9x13-inch baking dish, layer the cooked macaroni, crawfish tails and 1-1/2 cups of the grated cheese. In a separate bowl, whisk eggs, milk, paprika, cayenne pepper, salt and black pepper together. Pour egg mixture over layered macaroni, crawfish and cheese. Sprinkle the top with bread crumbs, dot with remaining 2 tablespoons of butter and top with the remaining grated cheese. Bake in a preheated 350F (175C) oven for 25 to 30 minutes or until knife inserted in center comes out clean. Remove from oven and let stand for 5 to 10 minutes at room temperature before serving. Yields 4 to 6 servings as an entree.

Recipe Note: Not only is this recipe great tasting, it is quick, easy and inexpensive to prepare. Serve with a green salad and toasted garlic bread.
Return to Seafood List

 

Fried Crab Wontons

1 (6.5-oz) can crabmeat, drained
1 (3-oz.) pkg. cream cheese, room temperature
1 tsp. steak sauce (any brand)
1/2 tsp. garlic powder
24 wonton wrappers
Vegetable oil for frying

Drain liquid from crabmeat and pick over to remove any membrane or shell. In a medium bowl, mix crabmeat, cream cheese, steak sauce, and garlic powder until well blended. Place 1-1/2 teaspoons of crab mixture in the center of a wonton wrapper.
Moisten the edges of the wrapper with water; fold in half diagonally and press edges to seal. Repeat with remaining filling and wonton wrappers. Heat 1/4-inch of vegetable oil in a large skillet over medium-high heat. When oil has heated to 375F (190C), carefully add the wontons, in batches, and fry until lightly browned (approximately 1 to 2 minutes on each side). Remove from oil to a paper towel-lined platter to drain before serving. Serve with duck sauce. Yields 6 servings (4 per serving).
Return to Seafood List

Crab Stuffed Mushrooms

12 lg. mushrooms
2 T. olive oil
1/2 c. Italian bread crumbs
1/4 c. grated Parmesan cheese
6 oz. lump crabmeat (canned or fresh picked, not imitation)
2 finely chopped green onions
2 cloves garlic, minced
1 egg, lightly beaten
2 T. mayonnaise
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper

Gently rinse mushrooms under cool water. Wipe clean and remove excess moisture from mushrooms with paper towels. Spoon out the gills and the base of the stems, making deep cups. Reserve stems, discard gills and set caps aside. Finely chop stems and combine with bread crumbs, Parmesan cheese, crabmeat, green onions, minced garlic, egg, mayonnaise, lemon juice, salt and pepper. Mix until ingredients are well distributed and moistened. Lightly brush mushroom caps with olive oil, and place 'cup-side-up' in a buttered baking dish. Spoon equal amounts of crab mixture into mushroom caps. Bake at 350°F for 25 minutes. Serve warm. Yields 4 to 6 servings as an appetizer.
Return to Seafood List

Garlic Buttered Shrimp

2 lb. raw shrimp
Cajun seasoning to taste
1 clove garlic, minced
½ c. (1 stick) butter or margarine
Juice of one lemon

Peel and devein shrimp (leaving tails on). Arrange in a buttered 13x9x2-inch baking dish. Season shrimp generously with Cajun seasoning. Sprinkle minced garlic over shrimp and mix well. Cut butter into pieces and dot over shrimp to melt evenly. Squeeze lemon over shrimp and bake at 400°F for approximately 10 minutes. Stir shrimp to insure that all are well cooked; if not, continue to bake until done. Yields 4 servings.
Return to Seafood List

 

Grilled Shrimp and Andouille

1 lg. clove garlic, crushed
Juice of 1 lemon (2 to 3 T.)
2 tsp. Cajun/Creole seasoning
1/4 c. olive oil
24 lg. to jumbo shrimp, peeled and deveined
1/2 c. (1 stick) butter or margarine
1 T. Worcestershire sauce
1 T. lime juice
2 T. soy sauce
1/2 tsp. Louisiana hot sauce, or to taste
1 tsp. minced garlic
1 lb. andouille sausage (see Recipe Note below)
12 (10-inch) wooden skewers, soaked in water


Use scissors to remove shells from shrimp without disturbing tails and devein. In a glass bowl or food storage bag, combine crushed garlic, lemon juice, Cajun seasoning and olive oil. Add shrimp and mix to coat well. Cover and refrigerate for 2 hours. Prepare a grill by lighting charcoal heating until coals are ash white or heating a gas grill on medium heat. Meanwhile, prepare basting sauce by melting butter in a small saucepan over medium heat; stir in Worcestershire sauce, lime juice, soy sauce, hot sauce and minced garlic; heat through. Slice the andouille into 36 (1/2-inch) sauce diagonally cut slices. Remove shrimp from marinade and discard marinade. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Grill 5- to 6-inches from coals, turning and basting frequently, until shrimp turn pink and are cooked through (12 to 15 minutes). Yields 6 servings (2 skewers per person).

Recipe Note: This recipe may be prepared by substituting the andouille with an equal amount of Kielbasa or smoked turkey sausage.
Return to Seafood List

 

Jazz Fest Crawfish Pasta

1 (12-oz.) pkg. frozen crawfish tails (see Recipe Note 1 below)
1 (16-oz.) pkg. Rotini or Fusilli pasta, cooked al dente
1/2 c. (1 stick) butter -- do not use margarine
1 lg. bunch green onions, chopped (including tops)
3 to 10 cloves garlic, minced (amount of garlic depends on personal taste)
16 oz. commercial half-and-half or light cream (see Recipe Note 2 below)
1 to 2 T. Cajun Seasoning (see Recipe Note 3 below)
1/4 tsp. ground nutmeg

Prepare ahead: Remove frozen crawfish tails from freezer and allow to thaw in package. Cook pasta according to package directions. Drain pasta, rinse under cool water and drain again; set aside.
To prepare crawfish pasta: Melt butter in a 5- to 6-quart Dutch oven over medium heat. Saute onions and garlic for 3 minutes. Add thawed crawfish tails directly from package; saute for 5 minutes. Stir in light cream. Add small amounts of Cajun seasoning, tasting after each addition until seasoning is adjusted to taste. Stir in nutmeg and continue to cook over medium heat for 10 minutes, stirring frequently. (Do not allow sauce to come to a hard boil during preparation to prevent cream from separating.) Add cooked, well-drained pasta and toss well to coat with sauce. Warm for an additional 10 minutes over low heat (stirring often) to thicken. Serve immediately as an entree with green salad, French bread and dry white wine. Yields 6 generous servings.
Recipe Notes:
(1) If fresh boiled crawfish are available, by all means use in this recipe. If fresh or frozen crawfish are not available, an equal amount of lump crabmeat or small peeled shrimp may be substituted in preparing this simple yet elegant dish.
(2) Light cream (half-and-half) may be prepared by mixing equal parts whole milk and heavy cream. (Ex: 8 oz. whole milk + 8 oz. heavy cream = 16 oz. light cream)
(3) You can find the recipe for preparing Cajun Seasoning listed under the “Sauces & Seasonings” category of Bedrock Press Recipes or you may substitute a commercial seasoning such as Tony Chachere's Creole Seasoning in this recipe.
Return to Seafood List

Josef’s Shrimp Remoulade

1 lb. raw shrimp (med. to lg.)
1 stalk celery, coarsely chopped
3 green onions, coarsely chopped
2 T. fresh parsley
1/2 tsp. garlic powder
1 tsp. prepared horseradish
3 T. mayonnaise
2 T. Creole mustard
1/2 c. tomato ketchup
1/2 tsp. Worcestershire sauce
1/2 tsp. Cajun seasoning
1/2 tsp. Louisiana hot sauce
4 T. olive or vegetable oil

To prepare shrimp: Drop shrimp into boiling water (seasoned with a few drops of Liquid Crab-Boil, if desired). Cook for approximately 3 to 4 minutes. (Never overcook shrimp.) Peel and devein shrimp; refrigerate until ready to prepare appetizers.
To prepare remoulade sauce: Finely chop celery, green onions and parsley in a blender or food processor. Blend in garlic powder, horseradish, mayonnaise, mustard, ketchup, Worcestershire sauce, Cajun seasoning, and Louisiana hot sauce. Slowly drizzle in oil and continue to blend until sauce is smooth. Refrigerate sauce for a minimum of 2 hours before serving to allow flavor to fully develop. Yields approximately 1 cup of sauce.
To prepare shrimp appetizers: Arrange chilled shrimp on a bed of lettuce in each of 4 cocktail glasses or on small salad plates. Spoon chilled remoulade sauce over shrimp. Serve cold. Yields 4 appetizers.
Recipe Note: Sauce keeps well for up to 5 days under refrigeration. It may also be used as a spread when preparing seafood Po-Boys or as a dip for boiled crawfish.
Return to Seafood List

Layered Seafood Appetizer

2 (8-oz.) pkg. cream cheese, softened
2 T. mayonnaise
1 tsp. ground Cayenne pepper
½ tsp. garlic powder
1 tsp. Creole or Dijon mustard
¾ c. finely diced fresh tomatoes
½ c. sliced green onion tops
1 lb. cooked, peeled shrimp or lump crabmeat
½ c. shredded cheddar cheese

In a medium mixing bowl, cream together cream cheese, mayonnaise, Cayenne pepper, garlic powder and mustard. Evenly spread mixture in the bottom of a pizza pan or 12-inch round tray. Sprinkle tomatoes and onions over cream cheese mixture. Top with shrimp or crabmeat and shredded cheese. Chill until served. Serve with assorted crackers or tortilla chips.
Return to Seafood List

Mock Crawfish Dip

½ stick butter or margarine
1 sm. onion, finely chopped
2 cloves garlic, minced
1 sm. green bell pepper, finely chopped
3 green onions, thinly sliced (separate green and white pieces)
1 (10¾-oz.) can condensed golden mushroom soup, undiluted
1 (6½-oz.) can tuna packed in water, rinsed, drained and shredded
1 T. fresh parsley, finely chopped
¼ tsp. ground Cayenne pepper
1 tsp. liquid crab-boil

Melt butter in a saucepan over medium heat. Add onion, garlic, bell pepper and white pieces of chopped green onions. Sauté until vegetables are tender. Add undiluted soup and drained tuna. Mix well and cook for 8 to 10 minutes. Stir in green onion tops, parsley, Cayenne pepper and liquid crab-boil. Cook for an additional 5 minutes. Remove from heat. Refrigerate prepared dip in a covered container overnight to allow flavor to develop. Serve cold with assorted chips and crackers.
Return to Seafood List

Oyster & Corn Bisque

½ cup (1 stick) butter or margarine
1½ cups finely chopped onion
4 tablespoons all-purpose flour
8 cups fresh corn (see Recipe Note 1 below)
2 teaspoons salt
1 teaspoon black pepper
1½ quarts heavy cream
¾ cup thinly sliced green onions
2 pints sm. to med. raw oysters (drain and discard liquid)

Melt butter in a 5- to 6-quart Dutch oven over medium heat. Sauté onions until translucent. Whisk in flour. Add corn kernels. Cook for 5 minutes, stirring frequently. Season with salt and pepper then stir in cream. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Do not boil (see Recipe Note 2 below). Add green onions and oysters. Return to a simmer, cover and cook for an additional 15 minutes; stir often. Additional seasoning may be added, if desired. Serve with oyster crackers or French bread. 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) Never allow bisque to come to a hard boil during preparation to prevent cream from separating.
Return to Seafood List

 

Pascal’s Barbecued Shrimp

36 (16 to 20 count) shrimp, head-on
1/4 c. olive oil
1/2 lb. butter
1/4 c. minced garlic
1/4 c. minced red onion
1/2 c. sliced green onions
3 T. chopped fresh oregano or 1 T. dried oregano
3 T. chopped fresh rosemary or 1 T. dried rosemary
3 T. chopped fresh basil or 1 T. dried basil
2 T. chopped thyme or 2 tsp. dried thyme
1/2 c. Worcestershire sauce
1 c. beer
Salt and black pepper to taste
Cajun/Creole seasoning to taste
Louisiana hot sauce to taste

Spread shrimp evenly in a 13x9-inch baking dish; set aside. Heat oil and butter in a 1-quart saucepan over medium-high heat. Add garlic, red onion, green onions, oregano, rosemary, basil and thyme. Saute for 3 to 5 minutes to flavor butter with herb mixture; blend in Worcestershire sauce and beer. Pour hot mixture over shrimp. Season with salt, pepper, Creole seasoning and hot sauce. (Do not be afraid to over-season as the shrimp shells will prevent meat from absorbing most flavors.) Place baking dish in a preheated 350F (175C) oven. Cook for 15 minutes or until shrimp are pink and curled, stirring shrimp once during cooking. Do not overcook - if overcooked, shrimp will become hard to peel. Remove from oven and place 6 shrimp in each of 6 soup bowls; top with equal portions of the herbed-butter sauce. Serve with French bread to dip in sauce. Yields 6 servings.
Return to Seafood List

 

Salmon Cakes with Savory Mayonnaise

1 c. mayonnaise, divided
2 T. lemon juice, divided
1 T. prepared horseradish
1 tsp. dried thyme
Salt and black pepper to taste
2 (6 oz. each) cans skinless, boneless pink salmon
¼ c. finely chopped green onion
¼ c. finely chopped red bell pepper
¼ tsp. seasoned salt
¼ tsp. ground Cayenne pepper
1 egg, beaten
1 c. dry seasoned bread crumbs, divided
3 T. butter or margarine

In a small mixing bowl, combine ¾ cup mayonnaise, 1 tablespoon lemon juice, horseradish, thyme, salt and pepper; blend well and set aside. Empty canned salmon into a colander and let stand to drain off all liquid. In a small mixing bowl, combine chopped green onion, chopped red pepper, remaining ¼ c. mayonnaise, remaining 1 tablespoon lemon juice, seasoned salt and Cayenne pepper. Taste and adjust seasonings to personal preference. Stir in beaten egg, well-drained salmon and 4 tablespoons of bread crumbs. Divide and form mixture into 8 balls. Roll salmon balls in remaining ¾ cup bread crumbs; flatten into ½-inch cakes. Melt butter in a skillet over medium heat and fry salmon cakes for 3 to 4 minutes on each side. Remove to paper towels to drain. Serve with prepared mayonnaise mixture. Yields 4 servings.
Return to Seafood List

 

Savory Crawfish Cheesecake

6 T. butter or margarine
1 egg white
2 c. crushed butter crackers (e.g. Ritz®)
1 (12-oz.) pkg. frozen crawfish tails, thawed and chopped
3 (8-oz. each) pkg. cream cheese, softened
1/2 c. sour cream
3 T. cornstarch
1 tsp. salt
1 tsp. Cajun/Creole seasoning (e.g. Zataran’s®)
2 T. minced onions
2 T. minced celery
2 T. minced red bell pepper
1/3 c. thinly sliced chives
2 lg. eggs, lightly beaten

In a small bowl, combine melted butter, egg white and cracker crumbs. Press mixture into the bottom of a 10-inch springform pan. Bake in a 350F (175C) preheated oven for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250F (120C). In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, onions, celery, bell pepper and chives. Blend well, scraping down the sides of the bowl. Add eggs and mix well, scraping down the sides of the bowl again. Fold in the chopped crawfish tails. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door. Remove from oven and cool on a rack (uncovered) for a minimum of 4 hours. Gently remove sides of pan before serving. Yields 10 first course servings.

Recipe Note: Everyone enjoys this savory cheesecake. Serve it as a first course or on an appetizer buffet with assorted crackers or Cayenne Toast
Return to Seafood List

 

Seafood Enchiladas

1/4 c. (1/2 stick) butter or margarine
1/4 c. all-purpose flour
1 c. low-sodium chicken broth
1 (10.75-oz.) can condensed cream of chicken soup
1 c. (8 oz.) sour cream
1/2 c. mild or medium salsa
1/8 tsp. salt
1 c. (8 oz.) small-curd cottage cheese
1 lb. small shrimp, cooked and peeled
1 c. canned crabmeat, drain, flake and remove cartilage
1-1/2 c. (6 oz.) shredded Monterey Jack cheese
1 (4 oz.) can chopped green chilies
1 T. dried cilantro
12 (7-inch) flour tortillas
Additional salsa

To prepare sauce, melt butter in a saucepan over low heat; stir in flour until smooth. Gradually stir in broth and undiluted soup until blended. Bring to a boil; cook and stir for 2 minutes. Remove from heat. Stir in sour cream, salsa and salt; set sauce aside. Place cottage cheese in a blender, cover and process until smooth; transfer to a bowl. Add shrimp, crabmeat, Monterey Jack cheese, chilies and cilantro; stir until well blended. Spread 3/4 cup of sauce in the bottom of a greased 13x9x2-inch baking dish. Place approximately 1/3 cup of the seafood mixture down the center of each tortilla. Roll up and place, seam-side-down, over sauce in baking dish. Top tortillas with remaining sauce. Bake, uncovered, in a 350F (175C) oven for 30 to 35 minutes or until heated through. Serve with additional salsa. Yields 6 servings.
Return to Seafood List

 

Shrimp & Cheese Tart

1/2 lb. cooked shelled shrimp, deveined
2 tsp. Cajun/Creole dried seasoning
1 c. (4 oz.) shredded Monterey Jack cheese with jalapeno
1/4 c. (4 med.) finely chopped green onions
2 lg. eggs, lightly beaten
1 T. butter or margarine, melted
1 9-inch refrigerated pie crust, softened as directed on box

Peel cooked shrimp, remove tail shells, and coarsely chop shrimp. In a medium bowl, sprinkle Cajun seasoning over shrimp and toss to coat. Stir in cheese, green onions, eggs and melted butter. Remove pie crust from pouch; place crust flat on an ungreased cookie sheet. If necessary, press out folds or creases. Spread filling over crust to within 1-inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary. Bake in a 375F (190C) preheated oven for 30 to 35 minutes or until set in center and crust is golden brown. Cool 10 minutes before cutting into wedges. Serve warm. Yields 8 servings.

Recipe Note: An equal amount of cooked crawfish tails may be substituted for shrimp in this recipe.
Return to Seafood List

 

Shrimp & Crab Salad

1 med. onion, finely chopped
1 clove garlic, finely minced
1 c. Creole mustard
½ c. red wine vinegar
½ c. vegetable oil
Salt and ground black pepper to taste
1 head Romaine lettuce
8 oz. lump crabmeat
8 oz. boiled shrimp
1½ c. plain or seasoned croutons
1 c. grated Parmesan cheese
12 cherry tomatoes (optional)
2 boiled eggs, sliced (optional)

Combine onion, garlic and mustard in a small mixing bowl. Whisk in vinegar and oil; season with salt and pepper; set aside. Wash Romaine and remove excess moisture. Set aside 4 large leaves. Tear remaining leaves into bite-size pieces and place into a large bowl. Pick over crabmeat to remove any pieces of shell or cartilage. Peel and devein boiled shrimp. Add crabmeat, shrimp, croutons and cheese to Romaine. Toss to mix ingredients. Pour 1 cup of dressing over prepared salad and toss again to coat ingredients. (Remaining dressing may be stored in the refrigerator for up to two weeks.) Line four salad plates with Romaine leaves, then top with tossed salad. Garnish with cherry tomatoes and slices of boiled eggs, if desired. Yields 4 servings.
Return to Seafood List

 

Shrimp & Zucchini Fritters

1/2 lb. lg. or med. shrimp, peeled, deveined, and cut into 1/4-inch pieces
1/2 tsp. Cajun/Creole seasoning
2 T. unsalted butter
1/2 c. chopped yellow onions
Pinch of salt
3 lg. eggs, lightly beaten
1-1/2 c. whole milk
1 T. baking powder
1-1/4 tsp. salt
1/4 tsp. ground cayenne pepper
4 c. all-purpose flour
1 T. chopped fresh parsley leaves
1 lb. fresh zucchini, grated (using large holes on grater box)
Vegetable oil for deep-frying

Season shrimp lightly with Creole/Cajun seasoning; set aside. Melt butter in a medium skillet over medium-high heat. Add onions and saute, stirring, until soft (2 to 3 minutes). Add seasoned shrimp and pinch of salt. Cook, stirring, until shrimp turn pink (2 to 3 minutes); set aside to cool. In a deep, heavy pot or deep-fryer, heat oil to 350F (175C). Meanwhile, in a large bowl, prepare the batter by whisking together the eggs, milk, baking powder, salt, and cayenne. Add flour 1/4-cup at a time, beating until all flour is incorporated and batter is smooth. Stir in the parsley. Fold prepared shrimp mixture and grated zucchini into batter Carefully drop rounded tablespoons of batter into the hot oil. When the fritters pop to the surface, turn them with a slotted spoon to brown them evenly. Cook until golden brown on all sides (approximately 3 minutes). Drain fritters on paper towels and season with an additional sprinkle of Cajun/Creole seasoning. Serve hot. Yields approximately 5 dozen.
Return to Seafood List

 

Shrimp Mold

1 (7-gm.) env. unflavored gelatin
1/4 c. cold water
1 (10.75-oz.) can condensed tomato soup
1 (8-oz.) pkg. cream cheese
1 T. grated onion
1 T. butter or margarine
1 lb. sm. cooked shrimp, peeled
1/2 c. mayonnaise
1/2 c. sliced green olives
1/2 c. chopped bell pepper
1/2 c. chopped celery
1/2 tsp. Tabasco sauce
1/2 tsp. garlic powder
Dash salt and black pepper

Sprinkle gelatin over cold water; set aside to soften. Gently warm undiluted tomato soup in a medium saucepan over low heat. Add cream cheese, onion and butter; stir until warm and well blended. Add dissolved gelatin and cook for 5 minutes or until mixture is hot and well mixed. Remove from heat. In a food processor, combine soup mixture, shrimp, mayonnaise, olives, bell pepper, celery, Tabasco sauce, garlic powder, salt and pepper. Blend until smooth. Spray a 2-quart mold with cooking spray and fill with mixture. Refrigerate for several hours. Unmold on a bed of salad greens. Serves 8 as a first course.

Recipe Note: Best if chilled overnight before serving. Serve with assorted crackers or slices of Cayenne Toast as a luncheon or first course. Great buffet dish.
Return to Seafood List

 

Shrimp Scampi

1/2 c. all-purpose flour
Salt and cracked black pepper to taste
1/4 tsp. ground cayenne pepper
1-1/2 lbs. (20–25 count) shrimp, peeled and deveined
1/2 c. olive oil
6 cloves garlic, peeled and sliced
1/4 c. chopped shallots
2 T. chopped fresh basil
2 T. chopped fresh oregano
1/2 c. sliced mushrooms
1/4 c. minced fresh parsley
1/2 c. dry white wine

In a mixing bowl, blend flour, salt, black pepper and cayenne pepper. Dust shrimp lightly in seasoned flour; set aside. Heat oil over medium-high heat in a large saute pan. Add garlic and saute for 1 to 2 minutes or until edges turn golden. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley then deglaze with wine. Season to taste with salt and pepper. Shrimp may be served over pasta, with seasoned rice or rice pilaf, or as a topping for chicken and fish. Yields 4 servings.
Return to Seafood List

 

Shrimp with Garlic

1 c. extra-virgin olive oil
4 garlic cloves, minced
6 whole dried red Chile peppers
1/4 c. minced flat-leaf parsley
2 lbs. med. shrimp, shelled and deveined
Coarse salt
Crusty bread, as an accompaniment

Heat oil in a very large, deep skillet until shimmering. Add garlic, peppers and parsley; cook over moderately high heat for 10 seconds, stirring. Add shrimp and cook over high heat, stirring once, until shrimp are pink and curled (3 to 4 minutes). Season with salt and transfer to small bowls. Serve with plenty of crusty bread to dip into the garlicky oil once shrimp have been eaten. Yields 8 first-course servings.
Return to Seafood List

 

Spicy Shrimp Spaghetti

1 1b. spaghetti, cooked al dente and well drained
2 lbs. jumbo shrimp, peeled and deveined
1 lemon, juiced
1/2 c. chopped flat-leaf parsley, divided
1-1/2 tsp. crushed red pepper flakes, divided
4 cloves garlic, crushed and peeled
1 tsp. coarse salt
1/4 c. plus 2 T. extra-virgin olive
1 (2-oz.) tin anchovy fillets
6 to 8 lg. garlic cloves, minced
1/2 tsp. crushed red pepper flakes
Coarse salt to taste
Crusty bread, as an accompaniment

Prepare pasta according to package directions. While pasta is cooking, combine shrimp in a large bowl with lemon juice, 1/4 cup parsley, 1 teaspoon crushed red pepper, 4 crushed garlic cloves, salt and 2 tablespoons of olive oil; toss to coat shrimp evenly. Heat a large, nonstick skillet over medium high heat; add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp. Return pan to heat and reduce heat to medium low. Add remaining 1/4 cup of oil. Add anchovies, minced garlic and remaining 1/2 teaspoon pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture; remove pan from heat. Toss cooked spaghetti and remaining 1/4 cup of parsley with the garlic oil in pan, then season to taste with salt. Top servings of spaghetti with spicy shrimp and serve with crusty bread.

Recipe Note: Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
Return to Seafood List

 

Spinach & Crab Quiche

1/4 c. butter
1/2 c. minced onion
1/4 c. minced red bell pepper
1/4 c. minced yellow bell pepper
1 T. minced garlic
1 (10-oz.) pkg. frozen spinach, thawed
1 c. grated Swiss cheese
1 c. grated Colby cheese
3 T. all-purpose flour
6 eggs, lightly beaten
1 c. half-and-half
Salt and ground black pepper to taste
1/8 tsp. nutmeg
8 oz. jumbo lump crabmeat
2 (9-inch) unbaked pastry pie shells

Melt butter over medium-high heat in a heavy-bottomed saute pan; add onion, bell pepper and garlic. Saute for 4 to 5 minutes or until vegetables are softened. Squeeze moisture from thawed spinach and add to sauteed vegetables; cook for 2 additional minutes. Remove pan from heat. Add Swiss and Colby cheese and flour; stir until well blended. In a mixing bowl, combine eggs, half-and-half, salt, pepper and nutmeg. Add spinach mixture to eggs and blend well. Distribute crabmeat evenly over bottom of pie shells. Top with spinach and egg mixture. Bake pies in a preheated 350F (175C) oven for 45 minutes or until quiche is set and lightly browned. Yields 2 pies, 8 servings.
Return to Seafood List

 

Tuna Burgers

2 pouches (6-oz. each) Albacore tuna, drained
1/2 c. bread crumbs
2 lg. eggs, lightly beaten
2 T. mayonnaise
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 T. chopped pimento (optional)
1 T. fresh lemon juice
1 clove garlic, minced
1-1/2 tsp. prepared horseradish
1/4 tsp. ground black pepper
2 T. olive oil

Preheat the oven to 350°F. In a large bowl, combine tuna, bread crumbs, eggs, and mayonnaise; stir lightly. Add celery, onion, optional pimento (if desired), lemon juice, garlic, horseradish, and pepper; mix well. Form mixture into 4 to 6 patties. Heat oil in a nonstick, oven-proof pan or cast iron skillet over medium heat. Cook patties, covered, until golden brown on bottom. Carefully turn each patty and cook the other side for 5 minutes. Remove from stovetop and finish baking in the oven until golden brown. Remove from oven and serve on toasted white or whole wheat buns, dressed with lettuce, tomato and Avocado Dressing – see recipe at http://www.bedrockpress.com/recipe-salads.html - Yields 4 to 6 servings.
Recipe Note: Drained canned salmon may be substituted for tuna in preparing this recipe.
Return to Seafood List

.