Seafood
3 slices bacon, cut into small pieces
3/4 cup sweet or yellow onion, diced
1/2 cup Cubanelle pepper or green bell pepper, diced
1/2 cup celery, chopped
1 1/2 tsp garlic, minced
1 lb shrimp, peeled and deveined (tails removed)
1 tbsp Emiril's Essence spice mix (or equal proportions of Paprika, Cayenne pepper, onion salt, garlic powder, salt, pepper, oregano, and thyme mixed well)
1/4 cup chicken broth
1 pkg yellow rice, cooked according to directions
1 10 oz. can Rotel tomatoes, drained
3 tbsp chopped cilantro
Preparation:
Cook bacon in a large sauté pan until done
Reserve bacon for later use
Keep the bacon grease in the pan
Add onion, Cubanelle or bell pepper, celery, and garlic to pan on med-high heat, cook until onions are translucent (about 3 - 4 minutes)
Add shrimp to pan and season with Essence Spice mix, cook until shrimp just turns to pink/orange
Add tomatoes and chicken broth, cook for about 2 minutes
Stir in cooked rice, bacon, and cilantro, simmer for about 4 minutes
Serve as a main or side dish
I like to make a cucumber mango salsa to serve over this one. The key is to NOT cook this too long. Tuna is best cooked to rare or medium-rare.
Marinade
Zest and juice of 1 lemon
3 cloves garlic minced
2 Tbsp minced ginger root
1/4 cup teriyaki sauce
1/4 cup sesame oil
1/2 cup olive oil
1 tsp chili pepper flakes1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped cilantro
4 8oz yellow fin tuna steaks (1 1/2" thick)Preparation:
Mix all ingredients in a bowl.
Pour the marinade into a plastic freezer bag, add the tuna steaks and seal the bag tightly.
If marinating only for 30 minutes leave the fish at room temperature.
If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking.Set a large frying pan on med-high heat.
Remove tuna from the marinade and dry on paper towels.
When the pan is hot, pour 2 Tbsp of oil from the marinade into the skillet.
Add tuna steaks to a pan. Shake the pan couple of times so that steaks don't stick. Sear 2.5 minutes on one side. Flip and sear 1.5 minutes on the other side. This will cook 1/4" of tuna on each side and leave the rest rare. If you like your tuna more cooked through, cover the pan, turn down the heat to medium and cook flipping the steaks half way until desired doneness.Place Tuna on plate, spoon cucumber salsa over the steak, and serve.
You can cook these shrimp on the grill on a cedar plank (preferred method) or sauté on the stove.
1 bunch cilantro - finely chopped
1/2 cup olive oil
1/4 cup red wine or rice wine vinegar
2 cloves minced garlic
1/4 to 1/2 tsp chipotle chili pepper
1 tsp cumin
1 tsp oregano
1 1/2 lbs shrimp peeled with tail on.
Preparation:
Combine all ingredients except shrimp in a medium-sized bowl. Add shrimp, mix well, and cover tightly.
Refrigerate for 15 minutes.
Wood Plank Method:
Soak wood plank in water according to directions. Place on preheated grill. After 10 minutes, turn the plank over and place the shrimp on the plank.
Cook until the shrimp turn pink (this will be a matter of minutes. do not overcook the shrimp)
Sauté Method:
Heat a medium to large sauté pan on medium-high heat.
Sauté the shrimp until the shrimp turn pink
Serve over Mexican rice.
I like to serve this shrimp over Mexican Yellow rice.
1 1/2 lb shrimp peeled and deveined (tails off)
1/2 cup Grand Marnier
1/2 tsp chipotle powder
1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh cilantro, chopped
1 can Rottel tomatoes (well drained)
2 tbsp olive oil
2 cloves minced garlic
1/4 cup red bell pepper - finely diced
2 tsp orange zest
1 tbsp orange juice
Preparation:
Place shrimp in a medium-sized bowl and mix in Grand Marnier, chipotle chili powder, salt, pepper, and cilantro. Set aside.
Heat olive oil in a large sauté pan over medium-high heat.
Add garlic and bell pepper. Cook for 2 minutes.
Add rottel tomatoes, orange zest, orange juice, and shrimp.
Cook until shrimp turn pink. (DO NOT overcook)
Serve over Mexican rice.
| I tried this with
gigantic shrimp (the kind that are about 4 inches long) as the original
recipe called for but I think the shrimp got a little tough. I use the
21/30 count shrimp and just use less stuffing. This recipe is modified
from the original to suit my own taste so feel free to play around with the
ingredients to match your tastes.
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1 lb shrimp peeled and deveined (tails on) - do not buy the EZ-Peel type of shrimp. You will need to butterfly the shrimp on the bottom and the EZ-Peel are usually butterflied on the top.
1 cup diced Andouille sausage (cooked)
4 Tbsp butter (divided 2Tbsp at a time)
1 Cup finely diced sweet onion
1/2 Cup finely diced green bell pepper
1/2 Cup finely diced celery
2 cloves garlic, minced
3 - 4 tsp Creole seasoning (Click here for link to recipe or you may use your favorite brand)
1/2 Cup dry sherry
2 Cups crushed Ritz crackers
1/2 Cup chicken broth
4 Tbsp minced parsley (fresh)
1/2 tsp Salt
1/4 tsp Pepper
Preparation:
Preheat oven to 425 degrees
Butterfly the shrimp on the leg side from the tail to the end
Sprinkle the shrimp with about 1 - 2 tsp of the Creole seasoning and set aside
Sauté the Andouille sausage in 2 Tbsp of butter over med heat for about 2-3 minutes
Add the onion, bell pepper, celery, garlic.
Add the remaining 2 tsp of Creole seasoning and cook for about 5-7 minutes
Add sherry and simmer until all of the liquid evaporates
Remove from heat and add crackers, broth, parsley, salt, and pepper
Using a small melon baller or soup spoon, place the stuffing on each of the shrimp
Curl shrimp tail over the stuffing and place in a glass baking dish coated with cooking spray
Melt the remaining 2 Tbsp of butter and drizzle over the shrimp
Bake for approximately 10 minutes. (watch the shrimp carefully. As soon as they are pink, remove them from the oven. I cannot stand overcooked shrimp).
Shrimp Sauce
4 Tbsp whole-grain mustard
4 Tbsp mayonaise
4 Tbsp minced scallions
2 Tbsp Honey
2 Tbsp Chicken broth
Juice from one lemon
Preparation:
Mix all ingredients in a bowl and drizzle over shrimp once they are removed from the oven
This is a recipe that I came up with as a version of the Pistachio breaded Sea Bass my wife makes. I cannot eat nuts so I substituted Progresso's Italian Style Panko bread crumbs and added a few spicy elements. You can use olive oil instead of butter if you want. This recipe serves two. I know this is not a great picture but I did not have time to get the good camera out. I was too hungry and wanted to eat. When we make it again, I will make sure I have some time to take a better picture.
2 six to eight ounce sea bass fillets
2 tsp Creole seasoning (Click here for link to recipe or you may use your favorite brand)
1/2 tsp Salt
Fresh ground pepper to taste
4 Tbsp butter, melted
1 tsp Chipotle Tabasco sauce
1 1/2 Cups Progresso Italian Style Panko bread crumbs
1 tsp basil
Preparation:
Preheat oven to 350 degrees
Sprinkle the fillets with about 1 - 2 tsp of the Creole seasoning
Sprinkle the fillets with salt and pepper
Add the Chipotle Tabasco sauce into the melted butter
Place Panko crumbs in a shallow dish (a pie plate works great for this process)
Coat fillets with melted butter/Tabasco mixture (melting the butter in a glass pie plate or some other small, shallow dish works well for this process)
Place buttered fillets in the Panko crumbs and coat entire fillet with the crumbs
Place the coated fillets in a shallow glass baking dish
Sprinkle with basil
Bake for 20 minutes
Remove from the oven and plate the fillets on top of a bed of Wild and Fruity Rice. You can also top the fish fillets with Cucumber-Mango Salsa.
This is my wife's favorite recipe for sea bass. Again, not the best picture but I will work on getting a better one when we are not so hungry and in a hurry to eat.
2 six to eight ounce sea bass fillets
1 Tbsp lime juice
1/2 tsp Salt
Fresh ground pepper to taste
4 Tbsp butter, melted
3/4 Cup chopped pistachios (you can use a mortar and pestle or a food processor for this)
Preparation:
Preheat oven to 350 degrees
Pour lime juice over fillets
Sprinkle the fillets with salt and pepper
Place chopped pistachios in a shallow dish (a pie plate works great for this process)
Coat fillets with melted butter (melting the butter in a glass pie plate or some other small, shallow dish works well for this process)
Place buttered fillets in the pistachios and coat entire fillet
Place the coated fillets in a shallow glass baking dish
Bake for 20 minutes
Remove from the oven and plate the fillets on top of a bed of Wild and Fruity Rice.
This is an easy recipe and will feed a crowd.
¼ to ½ Cup Old Bay Seasoning TM to taste
5.5 pounds new potatoes- quartered
5 bay leaves
3 (16 ounce) packages cooked kielbasa sausage - cut into 1 inch pieces
2 lemons (cut in half)
3 Onions (quartered)
9 ears fresh corn, husks and silks removed – cut in half
5 pounds whole crab (optional) - broken into pieces
4.5 pounds fresh shrimp (peeled or not)
Preparation:
Sprinkle all of the ingredients with Old Bay seasoning.
Heat a large pot of water on an outdoor cooker (Turkey Fryer) and add Old Bay Seasoning; bring to a boil.
Add potatoes, bay leaves, and sausage, and cook for about 10 minutes.
Add the lemons, onions, corn and crab; cook for another 5 minutes
Add the shrimp when everything else is almost done, Turn off the heat, and let stand for another 3 or 4 minutes.
Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!