Shrimp with Rice Jambalaya

Jambalaya

Ingredients:

• 2 cups raw shrimp
• 2 tablespoons butter
• 1 cup chopped green pepper
• 1 cup sliced celery
• 1 cup sliced green onions
• 2 clove garlic, minced
• 1 cup uncooked rice
• 1 3/4 cups chicken broth
• 2 cups diced tomato tomatoes
• 1/2 tomato juice
• 1/2 teaspoon salt
• 1 teaspoon garlic salt
• 1/2 teaspoon cayenne pepper

Method:

1. Melt the butter in heavy large skillet; turn up the heat and cook the bell pepper, garlic, celery and onions until soft but not brown.

2. Add tomato juice, chicken broth, garlic salt and diced tomato and bring to boil while stirring.

3. Add the rest, rice and shrimp, stir the mixture couple times, reduce the heat and simmer about 15 minutes or until the rice is done

4. Add salt if needed and serve it hot... enjoy!!

More Shrimp Served on Rice

Shrimp Newburg

Ingredients:

• 15 shrimp, shelled and deveined
• 3 tablespoon butter
• 2 1/2 tablespoons flour
• 1/2 cup milk
• 1/2 cups half-and-half
• 4 tablespoons sherry wine
• 1 beaten egg yolks
• pinch of cayenne pepper
• pinch of nutmeg
• salt and freshly ground pepper to taste

Method:

1. Saute the shrimp in one spoon of the butter about 2- 3 minutes till become pink, move the shrimp aside

2. Melt the rest of butter 2 spoons in saucepan; mix in flour, cayenne, nutmeg, salt and pepper.

3. Add cream, milk gradually, use a whisker to make the mixture thick and smooth, stirring constantly and cook about three minutes.

4. Keep stirring constantly, then add sherry, yolks into sauce..

5. Toss shrimp; heat and serve immediately, on top of cooked rice.

Appetizer Seafood Fried Oyster

Fried Oyster

Ingredients:

• 1 cup Buttermilk
• 1 tablespoon parsley flakes
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper or Tabasco
• 1 cup bread crumb
• 1 cup flour salt and freshly ground pepper
• Salt and freshly ground pepper
• 2 dozen freshly shucked oysters vegetable oil for frying

Method:

1. Mix buttermilk cayenne pepper or Tabasco.

2. Mix very well, flour, breadcrumbs, parsley, salt and pepper and paprika

3. Add oyster to buttermilk and soak them for 15 min or more; roll oysters in seasoned flour and bread crumb mixture .

3. Heat vegetable oil; fry oysters quickly in very hot shortening until brown.

4. Drain well on paper towels before serving, and serve it with your favorit sauce or our Remoulade Sauce .

Shrimp with Rice or Pasta

Shrimp Diane

Ingredients:

• 1 pounds medium shrimp.
• 1 cup unsalted butter
• 1/4 cup minced green onion
• 3 gloves minced garlic
• 3 tablespoons chopped parsley
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 pound sliced mushrooms
• 1 tablespoon olive oil
• 1/4 cup fish stock
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• pasta or rice

Method:

1. Over high heat in large skillet, add 2 tablespoon olive oil, then add the mushroom and keep stirring until evaporate big part of the liquid, and move the mushroom aside in separate container.

2. Oat the same skillet, add 1/2 cup of the butter; when it's melted and hot, add garlic, green onion, basil, thyme, salt and ground pepper and stir well.

3. Add shrimp and saute until become pink, about 1 minute, shaking the pan or stirring.

4. Add mushrooms and stock; add remaining 1/2 cup butter, continuing stirring, cooking until butter sauce is creamy and smooth.

5. Garnish with parsley and serve immediately with over pasta or rice.

Appetizer Mahi Mahi Deep Fry

Mahi Mahi Hors d'Oeuvers

Ingredients:

• 2 pounds mahi mahi meat, cut into 2 inch cubes
• 1/4 cup lemon juice
• 1/4 cup white wine
• 2 cloves garlic, crushed
• 2 tablespoon olive oil
• 1 cup seasoned flour
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup bread crumbs
• freshly ground pepper to taste
• vegetable oil for deep-frying
• tartar sauce

Method:

1. To make the marination, mix vermouth or wine and garlic olive oil; add Mahi Mahi and marinate in refrigerator for 1 hour or longer.

2. Mix salt and back pepper with the flour. dip each fish chunk in seasoned flour, then coat with beaten eggs and bread crumbs.

3. Heat oil; deep-fry fish until golden brown.

4. Drain on paper towels, then serve with tartar sauce.

Fresh Scallop Curly Endive Salad

Scallop Vegetable Salad

Ingredients:

• 1 pound bay scallops
• 1/2 cup freshly squeezed lime
• 2 tablespoons chopped scallions
• 3 cups coarse chopped curly endive
• 1 medium red bell pepper
• 1 medium tomato
• 1 small cucumber Sliced
• 1 tablespoon diced fresh cilantro
• 1 tablespoon olive oil
• 2 gloves minced garlic
• 1 tablespoon wine vinegar
• 1/4 teaspoon Tabasco sauce
• salt and freshly ground pepper

Method:

1. Using heavy skillet, and medium heat, add olive oil, garlic stirring for one minute, then add the scallop, cilantro and cooke about 3 minutes, when it's done add the lime juice and Tabasco.

2. Chill and refrigerate the mixture in large ball.

3.Toss the curly endive and other ingredients, let it stand in room temperature for one hour, garnish with lemon wedges if desired... Enjoy!!

Seafood Shrimp Fish Creole with Fettuccini

Seafood Fettuccine Creole

Ingredients:

Serves 6

• 1 pound raw shelled shrimp
• 1 pound fish fillets "Cod or Mahi Mahi"
• 3 cups cooked Fettuccine
• 1/4 Stick butter
• 1/4 cup flour
• 1 cup chicken stock
• 1 can tomato sauce
• 1/2 cup chopped green onions
• 1/2 cup chopped parsley
• 1/4 cup chopped red bell pepper
• 4 cloves minced garlic
• 1/2 teaspoon thyme
• 1 teaspoon Tabasco sauce
• 1 teaspoon lemon zest
• 1 1/2 teaspoons salt

Method:

1. In large skillet add the butter on midim heat then four stirring vigorously until the flour is golden brown 2. Pour on the chicken stock and whisk it constantly until thickened and smooth. 3. Add other ingredients, but not the fettuccini and simmer for 13 minutes remaining. 4. Serve hot on top of the Fettuccine pasta.

Baked Turnip Shrimp Casserole

Shrimp and Turnip Casserole

Ingredients:

• 1 pound shrimp, shelled
• 4 cups turnip small cubs cut
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 cup chopped celery
• 2 cloves minced garlic
• 2 tablespoons butter
• 2 cups cooked rice
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 2 tablespoon mayonnaise
• 1 cup buttered soft bread crumbs

Method:

1. Melt the butter in large skillet and add onions, garlic, turnip, bell pepper, celery and cook until vegetables are tender.

2. Stir in other ingredients, but not the bread crumbs; transfer wot oven prof shallow casserole and top with bread crumbs.

3. Bake in preheated 350° F. oven 40 minutes.

Baked Shrimp Casserole

Shrimp Casserole

Ingredients:

• 1 pound shrimp, shelled and deveined
• 1 cup chopped onions
• 3 cups cooked macaroni
• 3/4 cup chopped green bell pepper
• 2 clove garlic, minced
• 2 tablespoons butter
• 1 can cream of mushroom soup
• 2 tablespoon chopped parsley
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 slices white bread, soaked in 1/2 cup milk
• 1/4 teaspoon paprika
• 1 1/2 teaspoons salt

Method:

1. In large saucepan, add butter and cook, garlic, onions, bell pepper and garlic until tender.

2. Add the shrimp; a]nd cook 3 minutes longer.

3. Add all other ingriedints including the soop; leaving one psoon of parsley for garnishing and mix well.

4. Transfare to oven proof shallow 2-quart casserole. ·

5. Bake in preheated 350° F. oven 20 minutes... enjoy!

Shrimp Fettuccine Seafood Touch

Shrimp and pasta

Ingredients:

• 1/2 pound medium shrimp. shelled and deveined
• 8 ounces pasta cooked fettuccine
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/4 cup finely chopped green onions
• 1/2 cup chicken broth
• 1/2 spoon flour
• 2 gloves minced garlic
• 1 tablespoon brandy
• 1 tablespoon grated orange rind
• 1/2 teaspoon dried tarragon

Method:

1. In large skillet, over midim-high heat add the butter and saute the garlic for 1 min, add the flour and keep stiring another 2 min or till became brown 2. Add chickin stock, cream, green onion, brandy, orange peel and tarragon: stir over high heat until scace thickend 3. Add the shrimp fond cook another 4 minutes, stirring frequently. 4. Stir in the pasta, or serve on top.

Cocktail and Shrimp Sauce

Shrimp Sauce

Ingredients:

• 1 cup tomato Sauce
• 1 cup mayonnaise
• 1 hard-cooked egg. chopped
• 1/2 teaspoon mustard
• 1/2 teaspoon grated onion
• 1/4 cup pickle relish
• 1/2 teaspoon all spices
• 3 tablespoons brown sugar
• 2 table spoon vinegar
• 1 tablespoon lemon juice

Method:

1. In food processor combine all ingredients; and process for one minute for desired texture.

2. Serve with baked or broiled shrimp.

Large Stuffed Fish Oven Baked

Stuffed Red Snapper

Ingredients:

• 1 large cleaned red snapper (about 6 pounds)
• 1/4 cup chopped celery
• 2 gloved minced garlic
• 2 tablespoons butter
• 2 tablespoons chopped parsley
• 2 cups bread crumbs
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 2 tablespoons chopped green pepper
• fish Sauce

Method:

1. iN sauce pan saute celery and garlic in butter until soft.

2. Add all other ingredients parsley, bread crumbs, thyme, sage and pepper; mix well,

3. Stuff into cavity of fish and pressing well.

4. Sew cavity closed if needed with toothpicks.

5. Heat the oven on 350 F and bake uncovered (allow 10 minutes per pound),

Baste with the fish sauce every 15 min .

Sauce for Basting and Baking Fish

Fish Sauce

Ingredients:

• 3/4 cup salad oil
• 3 tablespoons melted butter
• 2 tablespoons lemon juice
• 3 tablespoons dry vermouth
• 1/4 tablespoon sugar
• 1 teaspoon salt
• 3 tablespoons
• Worcestershire sauce
• 1/4 teaspoon cayenne pepper

Method:

1 Mix all ingredients very well, using whisker or slow speed processor.

Seafood Salad Shrimp and Macaroni

Shrimp Mac Salad

Ingredients:

• 1 package (8 ounces) frozen cooked shrimp
• 3 cups cooked macaroni elbow
• 1/2 cup minced onions
• 1 cup minced sweet pickles
• 1 1/2 cups thinly sliced celery
• 1/4 cup diced sweet pepper
• 3 hard-cooked eggs, chopped
• 1 tablespoon lemon juice
• 1 cup mayonnaise

Method:

1. Combine all ingredients; season to taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

Creole Fish Halibut Cod and Shrimp Soup

Fish Soup

Ingredients:

• 1 pound fish such as halibut, cod, red shredded
• 1 pound shelled shrimp small - medium
• 1 cup minced onion
• 1 cup diced potatoes
• 1 cup diced tomato
• 1 table spoon tomato paste
• 3 gloves garlic
• 2 tablespoon olive oil
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 2 table spoon lemon juice
• 6 cups chicken broth
• pinch of salt of taste

Method:

1. Start with olive oil with garlic in a large saucepan stir the garlic in for one min, then add all other ingredients except lemon juice.

2. Simmer 40 minutes, or until vegetables are tender.

3. Add lemon juice; stir and serve.... enjoy

Healthy Quick baked Shrimp Creole

Baked Shrimp

Ingredients:

• 2 eggs, slightly beaten
• 1/4 cup water
• 2 cups shrimp,
• shelled and deveined
• 2 cups cornflake crumbs
• 2 minced garlic
• 2 tablespoon olive oil
• vegetable oil for oiling the pan
• salt and pepper

Method:

1. Beate ggs slightly with water, olive oil and galrlic, sprinkle with salt and pepper.

2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.

3. Place shrimp in well-oiled shallow baking pan so they do not touch.

4. Turn once with a broad spatula so that both sides are oiled.

5. Bake in preheated 450° F. oven 6 to 8 minutes. Serve with Remoulade Sauce... enjoy!

Quick Jambalaya with Shrimp and Scallop

Shrimp Scallop Jambalaya

Ingredients:

• 2 tablespoons butter
• 1 cup chopped green bell pepper
• 1 cup sliced celery
• 1 cup chopped scallion
• 1 clove minced garlic
• 1 cup uncooked rice
• 1 1/2 cup chicken broth
• 2 cups diced tomato tomatoes
• 1 cup of raw shrimp
• 1 cup scallop
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 tea spoon cayenne pepper

Method:

1. Melt butter in large skillet; add bell pepper, celery and onions and cook until soft but not brown.

2. Stir in remaining ingredients and bring to a boil

3. Stir mixture once or twice, reduce heat, cover, and simmer 20 minutes or until rice is tender (mixture should be slightly moist).

4. Correct seasonings if necessary; fluff with fork and serve.

Baked Shrimp Casserole with Chives

Shrimp de Jonghe

Ingredients:

• 4 to 5 pounds cooked shrimp. shelled and deveined
• 1 cup butter or margarine, melted
• 2 cloves garlic, minced
• 1/2 cup chopped chives
• 1/2 teaspoon paprika
• 1/2 cup sherry
• pinch of cayenne pepper
• 2 cups soft bread crumbs

Method:

1. Melt butter in saucepan; add garlic, chives, paprika, cayenne and sherry.

2. Mix well, cover and simmer slowly 20 minutes.

3. Toss shrimp and bread crumbs together; add to butter-herb mixture, tossing to coat, then transfer to buttered casserole.

4. Bake in preheated 325° F. oven about 20 minutes.

Seafood Tray Shrimp and Broccoli

Shrimp Divan

Ingredients:

• 1 pound medium shrimp, shelled and deveined
• 3 Cups broccoli washed and cut small
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• salt and pepper to taste
• 1 can (10 ounces) condensed cream of celery soup
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 cup Gruyère shredded cheese
• 1 cup buttered crumbs

Method:

1. Arrange broccoli in greased 7xll inch baking dish; cover with shrimp and sprinkle herbs.

2. Combine other ingredients, soup, mayonnaise, lemon juice pour over shrimp.

3. Add freshly ground pepper and salt if needed. Top with cheese and buttered crumbs; bake in preheated 350° F. oven 20 minutes.

NOTE: Crumbs may be fine dry bread, fine fresh bread, cornflake crumbs or packaged stuffing; mix with about 3 tablespoons melted butter.

Scallop Salad with Fresh Vegetable

Scallop Salad

Ingredients:

• 1 pound bay scallops
• 1/2 cup freshly squeezed lime Juice
• 2 tablespoons sliced scallions
• 1 tablespoon chopped fresh Cilantro leaves
• 1 tablespoon olive oil
• 1 small clove garlic, cut in half
• 1/4 teaspoon Tabasco sauce
• 1 small head cabbage
• 1 medium red bell pepper, cut into strips
• 1 medium, tomato cut into wedges
• 1 small cucumber sliced
• 1 small cucumber liced
• 1/4 teaspoon salt

Method:

1. In medium bowl, combine uncooked scallops, lime juice, scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate overnight, stirring occasionally.

3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on cabbage, garnishing with fresh coriander if desired.