Seafood
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Crab Dip
1 lb crab
2 8oz package Philly Cream Cheese
2 tablespoon mayo
1 teaspoon lime juice
1 teaspoon crushed garlic
1/4 cup white wine
2 cup cheddar
Mix all but cheddar and put in a baking dish. Sprinkle grated cheddar on top.
Bake at 350 for 1/2 hour.
Shrimp and Grits
shrimp
1 lb shrimp
1/4 cup olive oil
1 tablespoon minced garlic
1/4 cup vodka
sauce
12 oz bacon
2 bunch scallions
1/2 teaspoon crushed red pepper
2 tablespoon minced garlic
1 14oz can chopped tomatoes
1 cup vodka
1 cup heavy cream
1 teaspoon chopped basil
parmesan cheese
grits
6 cups grits
1 tablespoon old bay
Combine shrimp ingredients and marinade overnight. Cook grits the same time you
marinade the shrimp. Use the standard grits recipe, only add 1 tbsp old bay.
When grits are done, pour them in a pan to setup. While you cook the sauce, the
next day, cut the grits into patties and fry in a lightly oiled pan (use Pam or
something similar). For sauce, cook bacon until it starts to brown. Add onions
and red pepper and sauté. Add garlic and cook for a minute or so. Add tomatoes
and stir to combine. Cook for another couple of minutes. Stir in Vodka and cook
3 to 4 minutes. Add cream and cook till thick. Remove sauce from heat and stir
in the basil. In a separate pre-heated pan, add shrimp and marinade and cook
until shrimp are pink. Set a fried grit patty on a small plate, pour shrimp and
sauce over the top, sprinkle with parmesan and serve.
1 lb shrimp
1/4 cup butter
1/4 cup olive oil
1 cup beer
1 tablespoon minced garlic
1 tablespoon cracked black pepper
4 tablespoon Lee and Peron's Worcestershire
1 tablespoon Tabasco
1/2 tablespoon minced rosemary
1/2 teaspoon salt
1 tablespoon Old Bay
Combine all ingredients, except butter. Marinate overnight. In preheated
skillet, sauté shrimp over med-high heat in reserved butter. Serve with french
bread for soppin'.
Seafood Lasagna
3 green onions, finely chopped (reserve about 1/4 of the green ends as garnish)
3-4 good size cloves
garlic, finely chopped
2 tablespoons olive oil
2 tablespoons plus 1/2 cup butter or margarine, divided
1/4 cup chicken broth
1/2 cup white wine
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, (the stringy kind if you can find it,
finely chopped if you can't)
1/4 teaspoon white pepper, divided in half
1/2 teaspoon old bay
seasoning, divided in half
1/2 cup all-purpose flour (I've also substituted the same amount of corn
starch.)
1-1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1 12 oz package
mozzarella cheese
1/2 cup shredded Parmesan cheese, divided in half
9 lasagna noodles, cooked and drained
In a large skillet, sauté onions and garlic in oil and 2 tablespoons butter until tender.
Stir in broth, wine and clam juice; bring to a boil. Add the scallops, shrimp, crab,
the first half of the pepper and the first half of the old bay; return to a boil. Reduce heat; simmer, uncovered, for
4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring
gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine
milk and reserved cooking liquid; gradually add to the saucepan. Add salt, remaining pepper
and old bay. Bring to a boil; cook and stir for 2 minutes or until
thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir
3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup (or a little more) white sauce to coat the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Top
with three noodles; spread with half of the seafood mixture, about 1/3 of the
mozzarella cheese and 1-1/2 cups
sauce. Repeat layers. Top with remaining noodles, sauce, mozzarella and Parmesan. Bake,
uncovered, at 350 F for 35-40 minutes or until golden brown. Let stand for 15
minutes before cutting. Garnish with fresh lemons and limes.