Seafood

 

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Crab Dip

Shrimp and Grits

BBQ Shrimp

Seafood Lasagna

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.

BBQ Shrimp
 

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.

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