Crab Stuffed Shrimp

 

Ingredients

  • 1 pound jumbo shrimp, peeled and deveined, tails intact
  • 1 – pound. lump crab meat
  • 1/3 cup bread crumbs
  • 1/3 cup onion, minced
  • 3 cloves, minced
  • 2 TBSP butter
  • 1/2 cup mayonnaise
  • 2 TBSP dijon mustard
  • 2 TBSP lemon juice
  • 1/4 Tsp. dried thyme
  • 3 table spoons of HR&G Seasoning
  • 1/4 Tsp. Tabasco Sauce
  • 1/4 Cup Shredded parmesan cheese
  • salt & pepper to taste

In a small skillet, heat the butter over medium heat and sweat the onions and garlic for about 3 minutes.

To make the crab filling, mix together the bread crumbs, onion/garlic mixture, mayonnaise, mustard, Old Bay, thyme, lemon juice, Tabasco, and parmesan cheese. It needs to be the consistency of a smooth paste, so add some olive oil as necessary to keep it smooth. Gently fold in the crab meat. Set in the fridge for 30 minutes to let the flavors marry.

To assemble the shrimps, butterfly each shrimp from the top using the same cut from the deveining process, leaving the tail intact. Flatten the shrimp out and spoon about a teaspoon of the filling onto the shrimp. Gently fold the shrimp up towards the tail and secure with a toothpick. Repeat for all remaining shrimp. Place on an ungreased baking sheet.

Before placing in the oven, sprinkle a little extra Parmesan cheese over the top of each shrimp.

Bake uncovered for 10-12 minutes at 350 degrees.

Cajun Shrimp Scampi

  • 2 tablespoons butter

  • 2 tablespoons extra-virgin olive oil

  • 4 garlic cloves, minced

  • 1/2 cup dry white wine or shrimp broth

  • 3/4 teaspoon kosher salt, or to taste

  • 1/8 teaspoon crushed red pepper flakes, or to taste

  • Freshly ground black pepper

  • 1 3/4 pounds large or extra-large shrimp, shelled

  • 1/3 cup chopped parsley

  • Freshly squeezed juice of half a lemon

  • Cooked pasta

  • crusty French bread

Preparation

1.   In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.

2.   Add shrimp and sauté until they just turn pink, 2 to 4 minutes (DO NOT OVER COOK) depending upon their size. Stir in the parsley and lemon juice and serve over pasta, and accompanied by crusty fresh French bread.

Spicy Grits with Shrimp

I was looking for something to read the other day and ran across a cook book named “Creole for the Soul” It was published by Our Lady Queen of Heaven School in Lake Charles Louisiana. Not only were the recipes outstanding but it was very entertaining reading. Here on of the recipes that sounding good to me. I will let you know.

Spicy Grits with Shrimp

  • 3 cups of water
  • 1 cup of whipping cream
  • 1/2 stick of butter
  • Salt to taste
  • 1 cup of quick-cooking grits
  • 1 pound of fresh shrimp, cooked, peeled and deveined
  • 1 cup of shredded pepper jack cheese
  • Garlic power to taste
  • Louisiana hot pepper sauce to taste
  • Finely chopped green onion tops

Bring the water, cream, 1/4 cup of butter and salt to a boil in a large sauce pan over medium high heat. Reduce the heat to medium. Stir in the grits. Cook for 7 to 8 minutes or until the mixture is smooth, stirring constantly. Stir in the shrimp, pepper jack cheese and garlic power. Stir in butter to taste along with the hot sauce. Cook for 1 to 2 minutes more and sprinkle with a little more pepper jack and green onions. Let me know how you like it.

Cajun Shrimp Hot Rice

Shrimp season opened last week and we have a good supply each day of fresh shrimp for the table. You just can’t beat fresh shrimp right out of the water and on to the dinner table. This is one of my favorites so give it a try and let me know how you like it.

Cajun Shrimp Hot Rice

  • One 10.5-ounce can chicken broth
  • 1 medium onion, chopped
  • 1 stick butter, cut into cubes (1/4 lb)
  • 1 can of sliced mushrooms, diced
  • 3 tablespoons jalapenos
  • 1 pound shrimp
  • 1/2 cup onion tops
  • 1 teaspoon salt
  • Pinch of red pepper
  • 3 teaspoons jalapeno juice
  • 2 cups medium grain rice
  • 1 teaspoon cajun Seasoning
  • Mushroom juice
  • 5 cup rice cooker

In a 5 cup rice cooker add chicken broth, onions, mushrooms, jalapenos and onion tops. Spread cubed butter in pot. Add salt, red pepper and 3 teaspoons of jalapeno juice. Add mushroom juice. Season shrimp. If using large shrimp, cut shrimp in smaller pieces, season. Add shrimp to other ingredients. Add rice. Stir and let cook. Don’t add water. When rice cooker rings, lift lid and stir. Let sit 10 to 15 minutes. Don’t open lid while cooking.

Yummy Yummy Crab Cakes

Yummy Yummy Crab cakes

  • 2 large eggs

  • 2 ½ tablespoons of mayonnaise

  • 1 ½ Dijon mustard

  • Splash of Worcester sauce

  • 1 Tablespoon Tony’s

  • ¼ teaspoon salt

  • ¼ finely diced celery – I used one stalk

  • 2 Tablespoons finely chopped fresh parsley – I got it from our garden

  • 1 pound of lump crab meat

  • ½ cup panko bread crumbs

  • Canola oil because I like it but you can use vegetable oil

Combine the eggs, mayonnaise, mustard, Worcester sauce, tony’s, salt, celery and parsley in a large bowl and mix up good. Add the crab meat. Add the Panko and mix gently trying not to break-up the crab as much as possible.

With your hands shape up about 6 cakes about 3" in dia. And put them on a cookie sheet lined with foil. Cover and put them in the fridge for at least an hour.

Get a large non-stick pan to medium heat and put in a thin coat of oil. When the oil is hot put the cakes in and them about 3 or 4 minutes per side or until good and brown.

Eat em right out of the pan hot with tartar sauce or any other kind of sauce you like or just eat the like they are.

I bought a tartar sauce that is made in Lake Charles and is made by some place called "PIT BOSS". It has a little kick to it but I like it.

Cajun Shrimp with Rémoulade Sauce

Cajun Shrimp with Rémoulade Sauce

Ingredients

Rémoulade Sauce:

  • 1/2 c. light mayonnaise

  • 2 tbsp. ketchup

  • 2 tbsp. minced celery

  • 1 tbsp. grainy Dijon mustard

  • 1 tbsp. minced fresh parsley leaves

  • 2 tsp. fresh lemon juice

  • 1/2 tsp. Cajun seasoning

  • 1 green onion

Cajun Shrimp:

  • 1 tbsp. Cajun seasoning

  • 1 tbsp. olive oil

  • 2 tsp. grated fresh lemon peel

  • 1 1/4 lb. large shrimp

  • Green-onion and lemon-peel slivers

  • Lemon wedges (optional)

Directions

Prepare Rémoulade Sauce: In small bowl, mix all sauce ingredients. Cover and refrigerate up to 3 days if not serving right away. Makes about 1 cup.

Prepare Cajun Shrimp: In medium bowl, mix Cajun seasoning, oil, and lemon peel. Add shrimp to spice mixture and toss until evenly coated.

Place shrimp on hot grill rack (or hot flat grill topper) over medium-high heat and cook 3 to 4 minutes or just until shrimp are opaque throughout, turning shrimp over once.

Transfer shrimp to platter; garnish with green onion and lemon peel. Serve shrimp with lemon wedges if you like and Rémoulade Sauce.

 

Cajun Shrimp Pooh Pooh

Cajun Shrimp Pooh Pooh

  • 1 – stick of unsalted butter

  • ½ cup of chopped onion

  • 8 cloves of garlic – minced

  • 1 cup of sliced mushrooms

  • 1 pound of Andouille sausage cut in one inch slices

  • 2 – pounds of peeled and deveined shrimp

  • 1 cup of green onions – chopped

  • ½ cup of parsley – chopped

  • ½ cup of dry white wine

  • Your favorite Cajun seasoning

  • Cooked rice

In a large skillet meld butter over moderately high heat and sauté onion until clear. Stir in garlic and mushrooms and cook 3 or 4 minutes. Stir in andouille sausage, shrimp and green onions and cook about 5 minutes more. Stir in parsley and white wine and simmer a few more minutes. Season with your favorite seasoning and serve over hot cooked rice. Enjoy

CAJUN Spicy RedFish Stew

Ingredients

  • 3 large red bell peppers
  • 5 tablespoons extra-virgin olive oil
  • 12 shallots, chopped
  • 2 14 1/2-ounce cans chopped tomatoes in juice
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon grated lemon peel
  • 2 pounds of redfish fillets, cut into 1-inch pieces

Preparation

Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve over steamed rice. Garnish with green onion tops Enjoy

 

FANTASTIC CRAB CAKES

Several years ago Horace “Big Daddy” Kuhlman gave me a recipe for “stuffed crab” and it is the best I have ever eaten. There are many ways to serve stuffed crab from cakes to stuffed flounder and every way in between. During hurricane Rita we lost our ceramic crab shells so now I serve them in Louisiana oyster shells. Enjoy this fabulous dish with your friends.

Note: If you have a favorite recipe you would like to share with us (and the world) please forward it on to me.

BIG DADDY’S STUFFED CRAB

  • 1 lb. Clean Crab meat

  • 1 1/4 Cups Bread Crumbs

  • 1/2 Progresso Regular

  • 1/2 Progresso Italian

  • 3/4 Cup Celery – Diced

  • 3/4 Cup Onion  – Diced

  • 1 Tablespoon  – Diced Green Pepper

  • 1/2 Cup melted butter

  • 1/4 Cup Milk

  • 1 Tablespoon Dry Mustard

  • Salt to taste

  • Dash of Cayenne pepper

  • 2 Tablespoons fresh parsley

* Combine all ingredients thoroughly in large mixing bowl

* Don’t mix real hard as not to break up the crab

* Stuff mixture into baking shells and bake at 350 degrees for 30 minutes

Shrimp Fajitas

Ingredients

1 lb med shrimp, shelled

1 cup chopped Cilantro

2 cloves Minced Garlic

1/3 cup lime juice

Flour tortillas (9 inch)

1 tbs olive oil

2 lg bell peppers, (one green & one red)thinly sliced

1 lg onion, thinly sliced

1 jalapeno (minced)


Instructions

Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes. Meanwhile, wrap tortillas in a towel and put in microwave and heat.

Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm. Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.

Spoon shrimp mixture into tortillas, roll up and enjoy