Cajun Shrimp Pot Pie

 

  • Level: Easy

  • Prep Time: 20 min.

  • Total Cooking Time:12 minutes

  • Serves: 6

Bust Out:

  • Butter Brush

  • 2 Medium to Large Size Bowls

  • Medium to Large Size Pot

  • What You’ll Need:

  • 1 lb. medium shrimp

  • 4 medium potatoes

  • 1 stoke celery

  • 1/3 C. lump crab meat

  • 1/3 C. chopped onions

  • 1/3 C. sweet peas

  • 1/3 C. sweet corn

  • 1 egg, beaten well

  • 2 ready-made pie crust

  • 1/3 C. small scallops

  • HR&G Spice-Call Pauline and get you some! (in place of salt & pepper)

Now Let’s Cook It!

  • Preheat oven to 375 degrees.

  • Brush beaten egg inside one of the pie crust, and put in oven for 2 min.

  • Cut your onions into small pieces.

  • Run cold water and in bowl, put shrimp and scallops to thaw and be cleaned. Let set and drain.

  • Take pie crust out of oven after 2 min. and set aside.

  • Cut potatoes into bite sizes and cook until well done or soft. Add salt and pepper to taste.

  • Take corn and peas after thawed (if frozen) and pour in a mixing bowl with potatoes, shrimp, scallops, crab meat, and onions. Mix together well with spoon and pour into your already baked pie crust.

  • Brush edges with egg. Remove other pie crust from pie pan and apply egg brush portion upwards or on the outside of other crust to seal pie.

  • Bake in oven for 8 to 12 minutes

Cajun Crawfish Cheese and Grits

 

Ingredients

  • 1 lb crawfish, peeled, rinsed

  • 1/2 cup beef broth, low sodium

  • 1/2 cup bell pepper, diced

  • 1/2 cup white onion, diced

  • 1/4 cup celery, diced

  • 1/4 cup green onions, diced

  • 3 cloves garlic, minced

  • 1 teaspoon creole seasoning

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon cayenne pepper

  • 2 tablespoon butter, unsalted

  • extra virgin olive oil

For The Grits:

  • 1 cup grits

  • 1 cup water

  • 1 cup milk

  • 1 cup beef or chicken broth,

  • 1 stick of butter

  • 1 cup sharp cheddar cheese, grated

  • 1 teaspoon creole seasoning

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • hot sauce to serve

Instructions

  • Prepare the grits first.

  • In a large pot bring all liquids to boil, add butter and seasonings.

  • Slowly stir in grits while whisking nonstop for about two minutes.

  • Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.

  • Adding extra broth as needed to keep the grits thin.

  • Add cheese and whisk well, add more broth if needed.

To Prepare the Crawfish:

  • Rinse crawfish, drain, pat dry.

  • Place 1 tablespoon of olive oil and 2 tablespoons butter in a skillet over medium heat.

  • Add onion, bell pepper, and celery and saute for about 5 minutes, add 1/2 the spices and garlic, mix well and cook 1 minute more.

  • Add crawfish and remaining spices, cook for about 5 minutes, add broth, bring to boil, reduce to simmer and cook for about 5 minutes on low.

  • Serve over hot cooked grits.

Baked Stuffed Shrimp

 

  • 24 shrimp (16-20 count) with tail unpeeled and butterflied

  • 8 oz. lump crabmeat

  • 1/8 lb butter

  • 1-1/2 lb. mild Cheddar cheese, grated

  • 8 oz. mushroom soup

  • 4 oz. cream

  • Bread crumbs, very fine

  • Garlic powder

  • Salt and white pepper

  • Paprika

Lightly saute crabmeat in butter; add cheese, soup, cream and bread crumbs. Season. Increase bread crumbs if necessary to mold stuffing into shrimp. Sprinkle with paprika. Bake at 350F about 10 minutes.

Cajun Seafood Balls

 

  • 1 lb fresh crabmeat, drained

  • 1/4 lb small shrimp

  • 1/4 lb crawfish

  • 3 med potatoes, cooked and mashed

  • 1 med onion, minced fine

  • 1 clove garlic, minced fine

  • 2 tbs fresh minced parsley

  • 2 tbs fresh minced green onions

  • 1 tbs fresh minced jalapeno pepper

  • 1-1/2 cups plus 1/3 cup sifted all-purpose flour

  • 1 egg beaten

  • 2 to 4 tbs skim milk

  • 2-1/2 tsp salt

  • 1/4 tsp white pepper

  • 2 cups peanut oil

Combine crabmeat, shrimp, crawfish, potatoes, onions, garlic, parsley, green onions and jalapeno peppers. Add 1-1/2 cups flour, mix well. Add egg, milk, salt and pepper, stir until well blended.

Shape into 32 balls using about 2 tbs of mixture for each ball; roll balls in remaining 1/3 flour.

Fry in 2 cups peanut oil at 350F for 5 minutes or until golden brown, drain well.

 

Speckled Trout Cakes

 

Ingredients

  • 1 lb trout filet, skinless and boneless, cut into small chunks

  • 1/2 cup red bell pepper, small dice

  • 1/4 cup finely chopped scallions

  • 2 tablespoons minced parsley

  • 1 tablespoon whole grain mustard

  • Zest of one lemon

  • 1/2 lemon (for juice)

  • 1 egg

  • 1 cup panko breadcrumbs

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • Vegetable oil, for shallow frying

Directions

Heat oil in a pan to medium.

Mix all of the ingredients in a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done, onto paper towels. Season with salt and squeeze lemon juice on top.

 

 

 

Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce

Ingredients

4 redfish fillets, skin and scales remaining, fully boned

  • Cajun seasoning

  • Olive or any other cooking oil

  • Margarine, softened

  • Crabmeat Sauce, recipe follows

Crabmeat Sauce:

  • 1/2 pound lump crabmeat, picked over for remaining shell pieces

  • 2 sticks unsalted butter

  • 2 small lemons, juiced

  • 2 tablespoons minced garlic

  • 1/2 cup white wine

  • 1/2 teaspoon hot sauce

  • 2 teaspoons commercial bronzing, seafood or Cajun seasoning

  • 1 cup whipping cream

  • 4 tablespoons chopped green onion tops

Directions

Heat grill to medium-high.

Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turnover and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only–the skin and scales will make a shell that will keep the fish moist during cooking.

Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.

Crabmeat Sauce:

Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

 

Fresh White perch

Every so often Kirk Stansel heads up to his place on Lake Vernon to cut the grass but he comes back (most of time) with pure white perch fellits. I know it’s killing him but he offers me a small bag for Marsha and I to have for dinner. I never turn him down. Here is the way I cook them.

I roll them in some seasoned flour and pan fry them in a medium hot skillet and browned butter. Don’t need anything else……. We maybe a glass of red. Marsha likes to make a salad of some kind but that takes too long. It’s time to eat.

Fresh White perch

  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 8 ounces fresh perch filets
  • 2 tablespoons butter
  • 1 lemon, cut in half

Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and eat

Yum Yum Yum

 

Crispy Fried Redfish

 

INGREDIENTS

  • 4 redfish or trout fillets (6 to 8 ounces each)
  • Blacken fish rub
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/4 cup water
  • 1/3 cup vegetable oil

DIRECTIONS

  • Season the fish with 1 tablespoon of the rub. Combine the flour with 2 teaspoons of the rub in a shallow bowl. Mix together the egg, water, and the remaining 1 teaspoon rub in another bowl. Dredge the fish, first in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess.
  • Heat the oil over medium heat in a large nonstick skillet. Panfry the fish for 4 to 5 minutes on each side.
  • Drain on paper towels and serve immediately.

 

Cajun Seafood Pie

 

  • One 9-inch deep pie shell

  • 2 tablespoons butter

  • 1/4 green bell pepper, chopped

  • 1/4 cup onion, chopped

  • One 3-ounce can mushroom pieces

  • 1/2 pound lump crab meat

  • 1/2 pound shrimp, boiled and peeled

  • 1 cup Cheddar cheese, grated, divided

  • 1/2 cup Parmesan cheese, grated

  • 1 tablespoon Tabasco sauce

  • 1 egg, beaten

  • 1/2 cup mayonnaise

Preheat oven to 350F. Partially bake pie shell at 400F for 5-7 minutes. Melt butter in large skillet and saute green onions and mushrooms. Add crabmeat shrimp 3/4 cup Cheddar cheese, Parmesan, sauce egg and mayonnaise, stirring until moist. Drain off excess liquid if necessary. Spoon into pie shell an bake at 350F for 20 minutes. Add remaining Cheddar cheese. Bake for 10 minutes. Serve hot with fresh green salad.

 

Shrimp Fiesta

  • 3 cups shrimp, cleaned and deveined
  • 3 cup cooked rice
  • 1 can whole tomatoes
  • 2 tbs roux
  • 1 cup golden mushroom soup
  • 1/4 lb butter or margarine
  • 1 large onion
  • 1/4 cup bell pepper
  • 1 stick celery
  • 1/2 cup green onion
  • 1 tbs parsley

Saute onions, bell pepper and celery in roux and butter. Add tomatoes and 1 can of water cover and cook 20 minutes on low flame. Add mushroom soup, mix well. Add shrimp and green onions. Cook 6 minutes more. Add parsley and rice. Season to taste. Serve hot.