Seafood
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Crab Dip - I put this together based on some recipes I found online.
Shrimp and Grits - I put this together based on a couple of recipes, after we had this at a restaurant at the beach.
BBQ Shrimp - A friend of mine brought this to a food party.
Seafood Lasagna - I found this online, been making it ever since.
Bang Bang Shrimp - Recipe from the net. I had this at a Chinese restaurant and wanted to try it at home.
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
Grits:
Grits, however you like to make them.
Shrimp:
1 lb medium shrimp, peeled and deveined
1 cup sliced mushrooms
1/2 cup sliced green onion
2 cloves garlic, minced
2 tablespoons butter
Old Bay
Salt and pepper
Lemon
Gravy:
1 package of good quality bacon
1 or 2 (14 1/2 ounce) cans chicken broth
1 pint half-and-half
All purpose flour
Salt and pepper and Old Bay to taste
Tabasco to taste
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
Make your grits a day ahead of time, pour them into a bread pan or square cake
pan. Cover and put in the fridge overnight. When you’re ready to make the shrimp
and grits, cut into individual patties.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper
towels and crumble. Pour off and save the drippings into a coffee cup or
similar, leave the crumbly goodness in the frying pan.
In another pan, add enough bacon drippings to coat the bottom of the pan and
heat to medium heat. Start adding the grit patties, fry on each side until they
turn golden brown, then set in a warm oven to keep warm.
Take a couple of tablespoons of the bacon drippings and put them back into the
pan where you originally fried the bacon. Sauté mushrooms in hot drippings in
skillet 5 minutes, or until tender; add green onions and sauté another 2
minutes, lightly season with salt and pepper. Add butter and let it melt, then
add the shrimp and garlic and shake some Old Bay (a little goes a long way here)
over the whole mixture. Sauté about 2 minutes or until shrimp are just done.
Carefully remove the ‘food’ from the pan and set aside. Drizzle lemon over the
vegis and shrimp.
Add another couple tablespoons of the bacon drippings to the pan. Using a large
spoon slowly sprinkle in flour until it comes just short of absorbing all the
oil, forming a roux. Let the roux cook until it reaches a light brown color. Add
the half and half slowly and start whisking. Watch as the gravy starts to
thicken. Add chicken broth to thin as needed until it reaches the desired
consistency. Bear in mind you want something slightly less thick than biscuit
gravy, something more like Thanksgiving gravy or a bit thicker. Season with
salt, pepper, Old Bay (a little goes a long way here) and Tabasco.
When everything is ready, add the vegis and shrimp to the gravy and stir to
combine. Serve by spooning shrimp gravy over the grit patties and garnish/top
with the crumbled bacon, some shredded cheddar and grated parmesan cheese.
Have some hot sauce at the table to add as you like.
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.
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
Sriracha Hot Chili Sauce to taste
1 lb shelled and deveined shrimp
Corn Starch (to coat shrimp before you fry)
1 or 2 chopped scallions
Combine the mayonnaise, chili sauce and hot sauce. Taste to make sure you have
the heat right and set aside.
Dredge a few shrimp at a time in the cornstarch to coat. Deep fat fry the shrimp until lightly brown. Drain on paper towel.
When all of the shrimp are done, put in a bowl, add sauce (a little at a time) and toss to coat. It's important to add the sauce a little at a time, so you don't drown the shrimp. When they're done, they should be sticky, similar to sesame chicken.
Serve in a lettuce lined bowl and top with chopped scallions.