SHRIMP SCAMPI 2 ½ pounds unpeeled large fresh shrimp Hot cooked rice Peel and edvein shrimp. Place in a single layaer in a 15 x 10 x 1 inch jellyroll pan. Set aside. Combine the next 8 ingredients; pour over shrimp. Bake a 450 degrees for 5 minutes or until shrimp are done. Serve over hot rice. SHRIMP CREOLE IN A RICE RING 2 medium tomatoes, peeled and chopped Oregano Rice Ring: 2 recipes molding rice + ½ teaspoon oregano Saute vegetables and garlic in butter in a large skillet. Stir in water and next 8 ingredients . Bring to a boil (mixture will be thick). Add shrimp, cover, reduce heat, and simmer over medium heat 5 minutes or until shrimp is done. Spoon into and around Oregano Rice Ring. TRADITIONAL SHRIMP CREOLE 2 pounds peeled and deveined medium size fresh shrimp Saute onion, celery, green pepper, garlic about 5 minutes until tender. Add tomato paste, cook, stirring constantly, 1 minute. Stir in 1 cup of Chicken broth and next 6 ingredients. Bring to a boil. Reduce heat, and simmer, stirring occasionally 20 minutes. Stir together remaining ½ cup chicken broth and flour. Whisk into tomato mixture and cook, stirring occasionally, 5 minutes. Add shrimp, cook 4 minutes or until shrimp turn pink. Remove and discard bay leaves; serve over rice. Julia Ann's BAKED FISH Prepare a stuffing. Stuff fish. Cut approximately 3 slots in the side of the fish and put in slices of almonds. Melt butter and add a minced garlic clove. Lay slices of bacon across fish and pour garlic butter over fish. Bake 350 degrees for approximately 30 minutes. MARYLAND CRAB CAKES 1 ½ to 2 pounds lump cract meat, picked Dice into small cubes the peppers, the onion and the bread. Separate eggs. In electri mixing bowl, combine yolks, mustard, and Old Bay seasoning. Mix on medium speed and slowly add olive oil. This will create a thick mayonnaise. Now add the Worcestershire sauce and lemon juice. Combine the chopped vegetables with the mayonnaise and gently fold in the crab meat. After cleaning the mixing bowl, add egg whites and mix on hig spped until stiff peaks are formed. Fold this into the crab mixture. Form into 6 cakes, sauté in olive oil and margarine on both sides until brown. Finish off in the oven at 400 degrees for 4 minutes. TUNA CAKES Drain two 6 oz-cans of water packed tuna. Blend thoroughly Zatarain’s Tuna Cake Mix (or 1 cup flavored crumbs or seafood mix) drained tuna, ¼ cup mayonnaise, and ½ cup cold water. Let stand in refrigerator 10 minutes. Mold mixture into 10 -12 tuna patties. Fry in 1/8 inch preheated oil until golden brown, about 2 minutes on each side. SHRIMP DESTIN ¼ cup chopped scallions or green onion Saute scallions and garlic in butter until scallions are tender. Add shrimp, lemon juice, white wine, salt and pepper; cook over medium heat about 5 minutes stirring occasionally. Stir in dillweed and parsley. Spoon shrimp mixture over the toasted rolls and serve immediately. Judy's CRAWFISH ETOUFFEE 1 cup oil or butter (butter makes a sweeter roux) Add flour to hot oil to make a dark, chocolate colored roux, stirring constantly. Add seasoning blend to roux along with onions, celery, green pepper, and garlic. In another pot with piping hot chicken stock, sitr in roux gradually until blended well. Cook 20 minutes over medium heat. Add crawfish and cook an additional 10 minutes. If desired, chopped green onions and parsley may be added the last five minutes before serving. Serve over cooked rice. GARLIC SHRIMP, ZUCCHINI AND CORN SAUTE 3 Tablespoons olive oil, divided In a pan large enough to hold all ingredients, heat 1 ½ tablespoons of the oil over medium heat. Add the onion and cook 3-4 minutes. Increase heat to medium high and add the zucchini. Cook, stirring occasionally, until the zucchini starts to brown, about 4 -5 minutes. Add the corn, ½ cup of the chicken broth, and salt and pepper. Reduce the heat to low, cover and let the vegetables steam for 4 minutes. While the vegetables are steaming, heat the remaining 1½ tablespoons of oil in a large pan over medium high heat. Add the garlic and cook, stirring for 1 minute, and then add the shrimp. Let the shrimp cook, stirring once or twice, just until they turn pink about 3 minutes. Add the wine and let it cook for 1 minute. Then add the shrimp and wine to the vegetables, scraping up any bits that may have stuck to the bottom of the pan. In a small bowl, stir the cornstarch into the remaining ¼ cup chicken broth, then add to the shrimp and vegetable mixture. Increase the heat to medium high and cook until the sauce thickens, about 1 minute. Add the basil, adjust the seasonings and serve. SALMON CROQUETTES 1 1-lb. can salmon, drained, flaked Combine salmon, soft bread crumbs, onion, salt and pepper with 2 eggs in bowl, mixing well. Chill. Then shape into croquettes. Dip in the remaining egg, beaten, and roll in cracker crumbs. Cooks in ¼ inch shortening in heavy skillet until brown, turning twice. BROILED ROCK LOBSTER TAILS 4 -5oz frozen lobster tails, thawed Cut the underside membrane from lobster tail. Bend shells back to crack. Place shell side up on broiler pan. Broil 6 inches from heat for 5 minutes, turn. Spread with ¼ cup butter, sprinkle with garlic salt and broil for 5-7 miutes longer or until tender. Combine remaining ½ cup butter and remaining ingredients in small saucepan. Cook over low heat, stirring until butter melts. Serve as side to lobster tails. CREOLE CRAB CAKES 2 teaspoons + 3 Tablespoons vegetable oil Heat 2 teaspoons oil. Add onion, bell pepper, celery, and garlic and cook until soft, about 5 minutes. Transfer to plate and refrigerate for 5 minutes. Transfer vegetables to large bowl. Stir in crabmeat and ¾ cup cracker crumbs, being careful not to break up large pieces of crab. Whisk mayonnaise, egg, heavy cream, mustard, cayenne, and Worcestershire together in small bowl. Using spatula, fold into crab mix. Divide into 8 portions and shape each into 1 ¼ inch thick cake. Transfer to plate, cover, and refrigerate until well chilled, at least 30 minutes or up to 1 day. Heat remaining 3 Tablespoons oil until shimmering. Meanwhile dredge crab cakes in remaining ½ cup cracker crumbs and press to adhere crumbs to cakes. Cook 4 crab cakes until well browned on both sides, about 5 minutes per side. Transfer to plate lined with paper towels and repeat with remaining crab cakes serve immediately. REMOULADE Stir 1 cup mayonnaise, 1 Tablespoon mustard,1/4 cup chopped dill pickles, 1 scallion, sliced thin, 1 Tablespoon lemon juice, ¼ teaspoon cayenne pepper, and salt and pepper to taste. Refrigerate until ready to use.
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