Shrimp with Rice Jambalaya

Seafood Prawns Jambalaya Shrimp with Rice

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

Seafood Shrimp Diane and Pasta Fettuccine

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

Seafood Shrimp Diane and Pasta Fettuccine

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

Seafood Shrimp Diane and Pasta Fettuccine

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.

Vegan Refreshing Lima Beans Salad

Refreshing Vegan Lima Beans Salad

Lima Beans Salad

Ingredients:

Serves 2 - 4

  • 2 cups cooked lima beans, or can (15 ounces) drained
  • 2 teaspoons minced onion
  • 1/4 teaspoon black pepper
  • 1 teaspoon minced parsley
  • 1 teaspoon lemon juice
  • 2 tomatoes, cut into eighths
  • salt and freshly ground pepper to taste
  • 3 tablespoon Oil and Vinegar Dressing
  • serve by itself or on salad greens

Method:

1. Rinse the lima beans with cold water and drain thoroughly.

2. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill.

3. To serve, mix lightly, then add tomato wedges.

4. Spoon Oil and Vinegar Dressing over all and mix lightly; add salt to taste.

5. Serve on salad greens.

Appetizer Mahi Mahi Deep Fry

Mahi Mahi Deep Fry Fish Appetizer

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

Seafood Fresh Scallop Salad with Curly Endive

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!!