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FRIED SHRIMP - Cracker Meal
Fresh shrimp (no heads)
Peel, de-head, de vein and wash the shrimp in cold water. Lightly salt them. Bet Eggs in a bowl. Dip the shrimp in the eggs. Drain the excess egg off for a few seconds and place them in ground cracker meal. Make sure they are well covered with the meal. For best results refrigerate the battered shrimp for about an hour. Deep fry at 350 degrees until they rise to the top (1-1/2 - 3 minutes) or until golden brown
Fried Shrimp - Bread Crumbs
2 lbs. of 26-30 count shrimp or larger
1 1/2 Cups Italian Bread Crumbs
Fresh Canola Oil for Frying
Peel and de vein shrimp. Rinse well. Butterfly shrimp if you like. Mix 2 eggs in 1 cup of water. Soak shrimp in mixture for 30 seconds. Coat in Italian bread crumbs. You may then re dip Shrimp in egg and milk mixture and re coat in bread crumbs for a thicker breading. Can be done earlier and frozen in layers of wax paper until ready to fry. Chill in refrigerator for at least 1/2 hour then fry at 350 degrees until batter is a light to medium brown. Do not overcook. Serve with favorite shrimp sauce.
Rons Deep Fried Shrimp Recipe - Flour
1 lb jumbo Gulf shrimp, peeled and de veined
1 can evaporated milk
3 ea eggs, beaten
juice from 1/2 lemon
1 tsp baking soda
1 Tb Old Bay seasoning
3/4 cup tomato catsup
2 Tb prepared horseradish sauce
1. In a medium sized bowl, beat the eggs, then add the evaporated milk, baking soda, and Old Bay seasoning.
2. Peel and de vein the shrimp, leaving the tails in place.
3. Put the batter and shrimp into a zip-lock bag and place in the refrigerator for 1 hour.
4. Mix the tomato catsup and horseradish sauce. Cover and place in refrigerator.
5. Remove shrimp, one at a time, and place in a bowl containing a cup of self rising flour. Transfer to a deep fat fryer and cook until golden brown. (the recipe calls for 350F, but I have to turn mine full up to handle this recipe)
6. Remove and drain on paper towels.
7. Serve with french fried potatoes and cocktail sauce (or regular catsup)
Ron's New Orleans Style BBQ Shrimp
2 dozen jumbo shrimp in shell
1 jar Cajun Injector's Creole Garlic Recipe
1/2 stick of butter
Fresh lemon juice
Leave shrimp in shell and wash thoroughly. Melt butter in large skillet. Place in a single layer in the butter. Shake marinade well and pour over top of the shrimp until almost covered. Cover the top with black pepper. Cook 5 minutes occasionally shaking skillet back and fourth motion. Before removing shrimp from heat squeeze 1/2 fresh lemon on shrimp and sauce. Remove from heat and serve immediately in bowls with hot fresh bread on the side. If you don't "sop" your bread in the sauce its you're mistake! Courtesy of http://www.thebbqdepot.com
Ron’s Shrimp, Bacon, Cheddar & Chipotle Cornbread
1/2 pound bacon, small dice
1 1/4 cups all purpose flour
3/4 cup white cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup grated Cheddar
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 whole eggs, beaten
1/2 cup diced Chipotle Peppers
1 pound peeled cooked Shrimp
2 teaspoons Cajun Seasoning
Preheat oven to 400 degrees F. Heat a 10-inch cast iron skillet and add the bacon. Cook, stirring often, until the most of the fat has rendered from the bacon and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and reserve. Transfer the skillet with bacon drippings to the oven. In a medium mixing bowl, combine the dry ingredients with the Cheddar. In a second mixing bowl, combine the buttermilk, oil, eggs, and chipotle peppers, bacon and add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened. Season the shrimp with the seasoning and fold them and the bacon into the cornbread batter. Remove the hot skillet from the oven and add the cornbread batter to the hot pan. Bake until light golden brown and a wooden toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve warm and soak up all that gumbo. Courtesy http://www.epicurious.com
Fried Shrimp Po'Boys
1 pound uncooked large shrimp, peeled, de veined
1/2 cup dry Italian breadcrumbs
1 large egg
1 large egg yolk
2 tablespoons chopped fresh parsley
2 tablespoons fine cracker meal
1 garlic clove, minced
1/8 teaspoon cayenne pepper
Additional cracker meal
Vegetable oil (for frying)
8 French rolls, split, toasted
Purchased tartar sauce
Hot pepper sauce
Combine shrimp, breadcrumbs, egg, egg yolk, parsley, cracker meal, garlic, and cayenne pepper in processor. Using on/off turns, process until shrimp are finely chopped but not pasty. Form mixture into 24 balls, using 2 tablespoonfuls for each. Roll balls in cracker meal. Pour vegetable oil to depth of 3 inches in heavy large pot. Heat oil to 325°F. Working in batches, fry shrimp balls until golden brown, turning occasionally, about 5 minutes. Using slotted spoon, transfer shrimp balls to paper towels and drain. Place 3 shrimp balls on bottom half of each roll. Top with tartar sauce, lettuce, and tomato, then roll tops. Serve immediately, passing hot sauce separately.
Texas Blue Crab Dip Recipe
2 ounces feta cheese, crumbled
1 lb. cream cheese
2 ounces boursin cheese, crumbled
2 ounces parmesan cheese, grated
1 teaspoon green tabasco
1 tablespoon worcestershire sauce
2 tablespoons basil, chopped
2 tablespoons chives, chopped
1 tablespoon cracked black pepper, cracked
1 tablespoon kosher salt
2 lemons, juiced
4 ounces bread crumbs
1 lb. blue crabmeat, picked clean
1. Preheat oven to 350 degrees.
2. In a large saute pan add olive oil and garlic and saute until translucent. Remove from heat.
3. In a food processor add garlic olive oil, sour cream, feta cheese, cream cheese, boursin cheese, and parmesan cheese puree until smooth.
4. Remove from food processor and season with green tabasco, worcestershire, basil, chives, kosher salt, cracked black pepper and lemon juice.
5. Gently fold in crabmeat being careful not to break it up.
6. Place in casserole dish and top with a thin layer of bread crumbs. Then cover with foil.
7. Bake at 350 degrees for 15 minutes. Then uncover for 15 minutes or until golden brown on top.
8. Serve with Tortilla Chips or Lavosh
Courtesy Chef Kent Rathburn of Abacus in Dallas TX
1/4 C milk
1 C Mayonnaise
1 T Worcestershire Sauce
1/4 t garlic salt
3 drops Tabasco
1 small onion
5-10 Oz Fresh Gulf Shrimp Cleaned, de veined and boiled
1/2 lb. cheddar cheese, cubed
Put all ingredients into blender. Blend until smooth. Chill before serving.
Yields 2 cups.
Shrimp and Bowtie Pasta
2 lbs. Of peeled shrimp
2 cups of Bowtie Pasta
1/2 cup butter/margarine
l tbs. Minced garlic
Seasoning for shrimp (Tony Chachere's More Spice Seasoning)
Peel, clean and de-vein shrimp. Season the shrimp well. Set aside. In a large deep skillet melt butter, add garlic to butter in the skillet and saute until garlic is cooked. Add shrimp and stir cooking shrimp until done. Boil pasta until cooked. Drain pasta and add to shrimp and toss.
You can add English peas or sun-dried tomatoes for a colorful effect if you would like.
Serves 6 to 8
1 pastry shell (9 inch) partially baked
1 tablespoon butter
2 tablespoons shallots, minced
1 cup crabmeat
1 tablespoon flour
1 1/2 cups swiss cheese, shredded/divided
1 cup half and half
1/2 teaspoon salt
dash white pepper or hot pepper sauce
Have a 9 inch pastry shell partially baked Saute shallots in butter until tender, about 2 minutes; Mix with crabmeat and flour, set aside. Sprinkle 3/4 Cup of cheese in the pie shell, then spread with crab Mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees (note: I have added 1/4 cup of cooked shredded broccoli or cooked shredded asparagus or cooked spinach respectfully to this dish and loved the results each time)
Texas Blue Crab Salad
Serving Size : 8
2 ounces canola oil
6 cloves garlic -- minced
2 each shallots -- minced
1 pounds crab, clawmeat -- picked
1/2 cup sour cream
2 ounces boursin cheese
1 1/2 teaspoons green tabasco
1/4 teaspoon worcestershire sauce
1 tablespoons cilantro -- chopped
2 tablespoons chives -- chopped
2 each lime -- juiced
1 teaspoon salt
cayenne pepper to taste
1.In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool.
2. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with Tabasco, Worcestershire, cilantro and chives. 3. Finish with lime juice, salt and cayenne pepper to taste.
4. Mix in crabmeat, garlic and shallots being careful not to break up the crab meat too fine.
5. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.
Ron's Grilled Shrimp
1/4 cup lime juice
1/4 cup lemon juice
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper
2 pounds jumbo shrimp, peeled and de veined
1. Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.
2. Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally.
3. Preheat grill for medium-high heat.
4. Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking. "This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you don't have a grill basket, thread shrimp onto metal or soaked wooden skewers. When using skewers, make sure to turn them over once during cooking."
Boiled Fresh Shrimp
2lbs. of heads off/shells on fresh shrimp
6 cups of water
2 tablespoons of chopped garlic
1 tablespoon of basil
1 tablespoon of oregano
1 tablespoon of white or black pepper.
Combine all ingredients together on medium high heat. Make sure you are adding fresh Shrimp to cold water, this allows the Shrimp to cook slowly as the water heats up. You will find shrimp is much more tender when cooked slowly. When Shrimp comes to a boil, allow to boil an additional minute, remove from heat and drain. Do not over cook Fresh Gulf Shrimp it will be tough if you do.
2 LBS Fresh Shrimp - Extra Large
1 1/2 cups fresh bread crumbs
1/4 cup butter
3 tablespoons minced celery
3 cloves of minced garlic
3 tablespoons of sherry
1/2 teaspoon dried thyme
1/4 teaspoon each salt and pepper
2 tablespoons chopped fresh parsley
Butterfly shrimp by removing shell except for the last tail section. On the underside of the shrimp tails, cut nearly all the way through. Slightly flatten tails by pressing with your fingers. Arrange shrimp on a prepared baking sheet. Saute celery and garlic in butter. In a mixing bowl combine all ingredients except shrimp and paprika. Place at least a tablespoon of the stuffing on each shrimp. Sprinkle with paprika and bake for 5 minutes at 350 degrees. Makes 6 to 8 hors d'oeuvre servings or 2 to 3 main dish servings.
15 large uncooked shrimp
1/2 cup chili sauce
1 Tsp lemon or lime juice
1/2 cup ketchup
1/2 cup parsley, finely chopped
1/2 cup horseradish
1 drop hot sauce
1 Tb sp Worcestershire sauce
1/2 tsp salt
1. Clean shrimp by de veining and discarding heads and shell if present. Leave shrimp tails intact.
2. Boil shrimp for about 3-4 minutes. Do not over cook as shrimp will become tough. Shrimp are done as soon as they become opaque.
3. Combine all other ingredients to make sauce.
4. Place 3-4 shrimp in individual serving dishes with greens and lemon garnish. Pour cocktail sauce over shrimp, or dip the shrimp in the sauce. Serves 3 to 5. Courtesy: http://www.fishermansexpress.com/shrimp-cocktail.html
Serve this shrimp salad on romaine lettuce with tomato slices or avocado slices.
2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
Salt and pepper to taste
Romaine lettuce or mixed greens
Thinly sliced tomatoes
In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.
Wonton Shrimp Blossoms - Makes 24 bite size appetizers
24 square wonton skins/wraps
1 Tablespoon butter, melted
10 ounces peeled, cooked shrimp, finely chopped
2 green onions/scallions, finely chopped
1/3 cup carrot, finely grated
4 ounces cream cheese, softened
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Small pinch cayenne pepper, or dash of Tabasco sauce
1 cup shredded Mozzarella cheese
Preheat oven to 350 degrees (F) Spray mini muffin pan with cooking spray. With a pastry brush, brush one side of each wonton square with melted butter and gently press into muffin cups, buttered side up. Bake 8 minutes or until brown and crisp. Remove from oven and cool. Meanwhile, combine cream cheese and remaining ingredients, mixing well. With a small scoop (or 2 teaspoons), fill each baked wonton cup with a rounded scoop of shrimp mixture. Place filled cups on a baking sheet as you fill them, then bake 5 to 6 minutes, or until filling is hot and bubbling around edges.
Blue Crab and Broccoli Enchilada
1 pound blue crab claw meat
1 cup shredded Cheddar cheese
1 10 ounce package frozen chopped broccoli, thawed
1 cup fresh whole kernel corn
1 cup non-fat sour cream
2 teaspoons ground cumin
1 teaspoon ground oregano
15 ounces enchilada sauce, divided
8 6-inch, flour tortillas
Directions: Remove any remaining shell or cartilage from crabmeat. Combine crab and next 6 ingredients and 5 ounces of the enchilada sauce; mix well. Place the tortillas on a plate; cover and microwave on high for 1 minute. Remove tortillas and place equal amounts of the crab mixture on each and roll up. Place the rolled tortillas seam side down in a 7-inch by 12-inch glass casserole dish and cover with remaining enchilada sauce. Cover with plastic wrap, vent and microwave on high for 5 to 6 minutes or until sauce is hot and bubbling. Remove from oven and let stand for 2 minutes. Yield: 4 servings
Martha's Fried Deviled Hard Crabs
8 medium-sized hard crabs, cleaned
1 cup self-rising flour
dash Tabasco sauce
1/2 teaspoon salt
1/2 cup warm water
1 teaspoon mustard
3 teaspoons seafood seasoning
2 cups cooking oil Preparation
Mix flour, egg, Tabasco sauce, salt, water, mustard and seafood seasoning together. Dip cleaned crabs in mixture and fry in hot oil in a frying pan until brown. Drain and serve. Serves 2.
10 parts salt, 3 parts sugar, 3 parts paprika, 3 parts garlic powder, 2 parts onion powder, 1 part MSG (optional), 1/4 part black pepper, 1/4 part cayenne pepper. Put ingredients in a jar, cover, and shake to mix thoroughly.
Clean your crabs, remove the two large claws and reserve. Do not remove the legs.
Boil in salted water for 3 Minutes
Allow to cool until cool enough to handle barehanded
Next, break each cleaned body in half.
Dredge each body half in seafood seasoning (recipe above) to completely coat. Place the seasoned crabs in the refrigerator for 1 or 2 hours to allow the seasoning to penetrate into the meat.
Heat oil in a deep-fat fryer to 350°F. Remove the crabs from the refrigerator. Once the oil has reached the proper temperature, drop crabs in small batches the hot oil. Deep fry until they turn red and float to the surface, approximately 5-7 minutes. Repeat until all of the crabs are cooked. Serve immediately, while steaming hot.
The claws, which were removed, should be boiled in salted water with spices of your choice until they turn bright red and float to the surface.