M's Crab Cakes & Optional Topping Lemon Aioli

 1 egg

1/2 teaspoon Dijon Mustard

1 teaspoon fresh minced parsley

2- 4 tablespoons mayonnaise

salt, pepper, cayenne pepper 

1 pound lump crab meat

1 cup panko bread crumbs

1 tablespoon olive oil

1 tablespoon butter

Beat egg, then add everything but the crab meat, mixing well. Fold the shelled crab meat and panko bread crumbs into the egg mixture. Form into patties and chill until ready to cook.  Over medium heat in a large skillet or griddle melt the butter and then add the olive oil. Cook the crab cakes until golden brown for 5-6 minutes on each side. Serve plain or with your favorite topping.

Lemon Aioli

1/2 cup mayonnaise

1/2 cup sour cream

1 lemon - zested and juiced

2 tablespoons olive oil

1 tablespoon fresh minced parsley

1/4 teaspoon garlic powder

1/2 teaspoon Justice Seasoning by Penzeys

1/4 teaspoon dry mustard

black pepper together 

Whisk or shake all ingredients together mixing well. Chill for several hours before serving if you can. 

Angel Hair with Shrimp in Lemon Cream Sauce

2 tablespoons butter

2 cloves garlic, minced

1 pound peeled uncooked shrimp

Juice of 2 lemons

1 teaspoon lemon jest

½ teaspoon white pepper

1 teaspoon oregano

1 cup cream

Freshly ground Parmesan cheese

1 pound angel hair pasta, cooked and drained

Fresh cracked black pepper to taste

 

Sauté shrimp in butter adding garlic just before shrimp is fully cooked.  Add cream and spices and sauté just until cream is nice and hot.  Add pasta and mix well.  Serve with parmesan cheese and fresh cracked pepper.

 

 

Serves 4

 

“Lighter” Shrimp Scampi with Linguini

 

1 pound linguini, whole wheat, or regular

4 tablespoons butter

4 tablespoons EVOO

1 large shallot- finely diced

4 cloves garlic- minced

pinch red pepper flakes

20 large shrimp

Kosher salt

fresh black pepper

½ cup white wine

1 lemon- juiced

¼ cup parsley- finely diced

 

Cook pasta in 2 tablespoons salt until almost done.  Drain reserving 1 cup of water.  In a skillet melt 2 tablespoons butter & 2 tablespoons EVOO over medium-high heat.  Sauté the shallots, garlic, and red pepper flakes for 3-4 minutes.  Season shrimp with salt and pepper and then add them to the skillet and cook shrimp for 2-3 minutes.  Remove shrimp with a slotted spoon to a platter and cover with foil to keep them warm.  Add wine and lemon juice to the pan and bring to a boil.  Add remaining butter and EVOO as soon as butter melts add shrimp, pasta, pasta water, and parsley tossing well.  Season with salt and pepper and serve immediately. 

 

Serves 4

Grilled Shrimp

¼ cup EVOO

1 lemon- juice & jest

1 clove garlic- minced

1 teaspoon dried tarragon

fresh ground black- to taste

dash red pepper flakes- to taste

1 teaspoon lemon pepper

1 tablespoon honey

2 pounds fresh peeled shrimp

 

Mix all together and chill for 4 hours.  Grill and serve.  Great served on top of tossed salad.

 

Serves 4- 6

Angel Hair Pasta with Scallops

2 tablespoons butter

2 pounds bay scallops

2 shallots finely chopped

2 cups white wine

¼ cup chopped fresh parsley

1 ½ cups heavy cream

Salt and freshly ground black pepper to taste

2 (8 oz.) packages of angel hair pasta or fresh pasta of choice

 

 In a large, heavy skillet, heat the butter and sauté the scallops over high heat, shaking the pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside. Remove them from the pan.

Add the shallots and wine to the pan. Bring the wine to a boil and let it bubble vigorously until the wine reduces by half. Pour the cream into the pan with salt and pepper and simmer for 2 minutes. Add the scallops and any liquid that has accumulated around them. Turn off the heat and set the sauce aside.

 

Bring a large saucepan of water to a boil, drop in the pasta, and cook for 3 minutes or until it is just done. Drain the pasta and return it to its saucepan; then add the cream sauce with scallops. Bring it just to a boil. Divide the pasta among 6 dinner plates or pasta bowls. Garnish with the parsley if desired and serve at once.

 

Serves 6

 

Shrimp Louisiana

1 tablespoon olive oil

1 pound extra jumbo shrimp peeled and deveined

2 teaspoons crushed red pepper

1/2 cup Pesto

1/4 cup Quick Alfredo Sauce

1/4 cup grated Parmesan cheese

In a nonstick skillet, heat olive oil over medium-high heat. Add shrimp, and cook for about 3 minutes per side; stir in red pepper, Pesto, and Alfredo sauce. Cook until the sauce is slightly thickened. Top with Parmesan.

  Pesto

 4 cups fresh basil leaves

1/3 cup pine nuts or walnuts

2 cloves garlic

1/4 cup olive oil

1/4 cup grated Parmesan cheese

In the work bowl of a food processor, add basil, pine nuts, and garlic, and pulse to combine. With motor running, add olive oil in a steady stream, and process until a smooth paste forms. Add cheese and salt, blending for 30 seconds more.  Makes about 1 cup.

 

Quick Alfredo Sauce

1/4 cup butter

1 cup heavy whipping cream

1 1/2 cups grated Parmesan cheese

1 tablespoon chopped fresh garlic

2 teaspoons chopped fresh parsley

1/2 teaspoon crushed red pepper

In a saucepan, melt butter over medium heat; add cream, and simmer for 5 minutes. Add Parmesan and garlic, stirring until the cheese melts. Remove from heat and let thicken. Add parsley and red pepper.  Makes about 1 cup.

Baked Spinach & Shrimp

 2 teaspoons olive oil

1 bag fresh spinach, chopped

1 Lb. Shrimp, raw and cleaned

2 tablespoons butter

1 small onion, minced

1 clove garlic, minced

1 cup light Daisy Sour Cream

3 ounces white wine

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 cup flour

Parmesan cheese grated

 

Heat olive oil in a skillet and cook until spinach is wilted.  Then layer a buttered pie plate or small baking dish with the spinach. Next melt the butter in the skillet over low heat and then add the onions and sauté the onions until they are soft and clear. Add garlic and shrimp to skillet and cook shrimp on each side just for a few minutes- they will start to turn pink but do not cook them to long they are going to bake in oven for 30 minutes!

Using tongs or slotted spoon remove shrimp and layer them over the spinach. Next add sour cream to the skillet and whisk in until all mixed together; then add wine, flour, and peppers. Whisk until mixture starts to thicken- this will happen quickly, remove skillet from heat and pour sauce over the shrimp. Sprinkle top with a nice coating of Parmesan cheese and bake for 30 minutes in a 350-degree oven. 

Fish with Leeks and Lemon Sauce

2 tablespoons butter

2 leeks, cleaned well and soft part only chopped

3 shallots, minced

3 cloves garlic, minced

2 large tomatoes, peeled and chopped

¼ cup white wine

½ cup cream

2 tablespoons lemon juice

salt and pepper

2 pounds fish

1-2 tablespoons parsley, chopped

 

In the butter over low heat cook until soft the leeks and the shallots, add the garlic, tomatoes, and cook until almost all liquid is gone.  Now add the cream, lemon juice, salt, and pepper and simmer for 10 minutes.  (This part can be made ahead and keep in frig until ready to use) Place fish in pan or baking dish and  season with salt, pepper, and paprika.  Bake in a 350-degree oven for 10 - 15 minutes or until done, and serve with the sauce spooned on top of the fish. 

* Boiled Small Red Potatoes and Greens Beans are a great finish to this meal!

Dill Shrimp Salad

 

Salad:

1 lb. shrimp, peeled and deveined

1 tablespoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 stalk celery, finely diced

2 tablespoon freshly chopped dill

romaine lettuce or greens of choice

 

Dressing:

1/2 cup mayonnaise

Juice and zest of 1 lemon

1 teaspoon Dijon mustard

 

Directions:

Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.

Bake until shrimp are completely opaque, 5 to 7 minutes.

In a large bowl, whisk together mayonnaise, lemon juice and zest, and Dijon and season with salt and pepper. Add cooked shrimp, celery, and dill to bowl and toss until combined.

Serve over lettuce.

Simple Baked Fish

2 pounds fish, Cod, Grouper or any fish you desire

1 lemon, cut in half

Mix:

½ cup panko breadcrumbs

2 tablespoons parsley, chopped

1 clove garlic, grated with a Microplane

¼ cup butter, melted, or use half olive oil

cayenne pepper- to taste

black pepper to taste

¼ - ½ cup Parmesan cheese, grated

Lemon wedges for serving

Spray baking dish with Pam. Then place fish in the baking dish and squeeze lemon juice over on top of the fish.  Next, sprinkle the breadcrumb mixture over fish and bake in a 350-degree oven for about 15 minutes – depending on the size and thickness of the fish.  If needed turn on broiler to brown top of fish.  Serve with fresh lemon wedges.

Crawfish ÉTOUFFÉE

 Ingredients:

1 stick (¼ pound) butter

2 cups chopped onions

1 cup chopped celery

½ cup chopped red bell peppers

½ cup yellow bell peppers

1-pound peeled crawfish tails (or shrimp)

2 bay leaves

1 tablespoon flour

1 cup water

1 teaspoon salt

¼ teaspoon cayenne

1 teaspoon lemon zest

2 tablespoons chopped parsley

3 tablespoons chopped green onions- optional topping

Directions:

Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 15 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, for about 10 to 12 minutes. Dissolve the flour in the water. Add to the crawfish mixture and season with salt, lemon zest and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and cook for about 2 minutes. Remove the bay leaves and serve.

Chili Lime Baked Shrimp Cups

Chili Lime Baked Shrimp Cups - a combination of 2 online recipes 

Wonton wrappers are baked in the oven until crisp, filled with shredded cabbage, a lime sour cream, and then topped with a big juicy chili-lime shrimp. You can make the wonton shells in advance, but assemble the cups with the cabbage, sour cream and shrimp just before serving.

Makes 12 shrimp cups.

Wonton shells:

15 wonton wrappers

1 1/2 tablespoons olive oil

Salt

Shrimp:

2 teaspoons olive oil

12 large shrimp peeled and deveined

1 lime

1 teaspoon ancho chili powder or substitute regular chili powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sour Cream:

4 tablespoons sour cream

1 teaspoon fresh lime juice
2 teaspoons lime zest

Pinch salt

1 cup shredded cabbage or iceberg, or greens of your choice

Directions:

Wontons:

Heat oven to 350 degrees F.

Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt. Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.

Shrimp:

In a bowl mix the shrimp with the olive oil, chili powder, salt, and pepper. Stir and then arrange on a baking sheet in one layer. Bake until the shrimp are opaque throughout, 8 to 12 minutes.

Sour cream:

Zest the lime into a small bowl; then stir the sour cream, lime juice, and salt together. I made this in the morning and let it chill for really good lime flavor. 

Assemble:

Fill the cooled wonton cups with a little shredded cabbage, a small dollop of lime sour cream, and a chili-lime shrimp. Serve with lime wedges for spritzing on top.

Make-Ahead: The wonton cups will keep, unfilled, in an airtight container for up to a week. Fill them right before serving or they’ll get soggy. 

Crab Casserole

1 tablespoon EVOO

½ cup sweet onion minced

½ cup celery minced

2 tablespoons butter

2 tablespoons flour

Cayenne pepper & white pepper

1 tablespoon hot sauce

½ teaspoon dry mustard

1 egg beaten

2 teaspoons lemon juice

2 cups heavy cream

¼ cup Parmesan cheese grated

1-pound crab meat

Topping:

½ cup Ritz crackers crushed

¼ cup Parmesan cheese, grated

Sauté onions and celery in EVOO until soft and clear.   Add butter to the pan, when butter has melted whisk in flour and dry mustard. Cook whisking for 2 minutes then stir in cream, lemon juice, hot sauce, red & white peppers, and beaten egg.  Simmer until thickened, whisking often.  Fold in the crab meat and the cheese and pour mixture into a buttered baking dish.   Mix together the Ritz crackers and Parmesan cheese, sprinkle mixture over the top and bake the casserole for 20 minutes in a 350-degree oven.  

T's Grilled Shrimp Taco's

2-3 teaspoons chili powder

1 teaspoon sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon lemon pepper

1/4 teaspoon black pepper

1 jar whole roasted red pepper or 1 fresh red pepper, seeded and in in half

1 sweet onion cut into thick rounds or 6 scallions

2 tablespoons olive oil

1-pound peeled shrimp, medium in size, put on metal skewers and brushed with olive oil

6-8 10" flour tortillas

2-3 cups shredded romaine or iceberg

1 cup sour cream

1 avocado mashed and sprinkled with lime juice

1 lime cut into wedges

2 cups grated pepper jack cheese 

Mix all seasoning together in a small bowl and set aside.  Brush olive oil on all the veggies.  I used whole jarred roasted red peppers. Sprinkle about half of the seasoning mix over the veggies and place them on the grill.  Then sprinkle the other half of the seasoning mix over the shrimp and place them on the grill.  At the last minute grilled the tortillas shells just to warm and place them on a plate and cover with foil. When shrimp are cooked remove them from the skewers and chopped them in half or thirds and place in a bowl.  Place all veggies on a platter.   Serve tacos with your sides of lettuce, mashed avocado sour cream, cheese and lime wedges.  

Creole Mustard Sauce

1 cup of sour cream

¼ cup Creole mustard

1 tablespoon cider vinegar

1 teaspoon Cajun seasoning

1/8 teaspoon cayenne pepper

Mix well and serve with fish or great on crab cakes!

T’s Blanc Remoulade

1 cup mayonnaise

1 tablespoon Creole mustard

2 tablespoons Dijon mustard

2 teaspoons horseradish

1 teaspoon hot sauce

White pepper

3 green onions

¼ medium onion

juice of ½ lemon

2 teaspoons malt vinegar

capers to taste

Mix all but the capers in the food processor or blender and then stir in capers.  Chill and serve as a dip to go with shrimp or if served as a first course serve on a plate with shaved lettuce and then a layer of cold shrimp with sauce drizzled over the top.

Shrimp Salad

Serves 6-8

4 pounds cooked shrimp

Juice of one lemon

2 cups mayonnaise

1 teaspoon Dijon Mustard

2-3 tablespoons white wine vinegar

1 teaspoon fresh ground black pepper

6 tablespoons fresh dill - minced

2 slices red onion - not chopped, just 2 large rings - optional

3 cups celery – chopped

Squeeze lemon juice over cooked shrimp and let sit while you mix the other ingredients together.  Mix all other ingredients together and then add shrimp.  Chill overnight.  Remove onion rings and serve.   

My new creation- Easy & Yummy Topped Fish

1/3 cup mayonnaise, I use only Hellmans Olive Oil Mayo
1 tablespoon onion, minced very fine
dash garlic
dash cayene
dash white pepper
1/2 teaspoon dill

2 pieces halibut or fish of choice
1/2 lemon
2 tablespoons bread or cracker crumbs

Cut two slices off the lemon and place them on a non-stick foil lined baking sheet.  Place one piece of fish on each piece of lemon and then squeeze the left over lemon over the fish.  In a small bowl, mix the first 6 ingredients together and then spread the mayo mixture over the fish.  Sprinkle fish with a very light coating of cracker crumbs and place in a 425 degree oven and bake for 25 minutes.

*You can use whatever fish you desire.  I don't like salmon, but Alan would love this recipe over salmon.  If you use something like tilapia be sure to adjust the cooking time; it might not need 25 minutes.

Marinated Grilled Shrimp

Grilled Shrimp

 

¼ cup EVOO = extra virgin olive oil

1 lemon- juice & jest

1 clove garlic- minced

 2 teaspoons fresh tarragon or 1 teaspoon dried

fresh ground black - to taste

 

dash red pepper flakes - to taste

1 teaspoon lemon pepper

1 tablespoon honey

2 pounds fresh peeled shrimp

 

Mix  all together and chill for 4 hours.  Grill and serve.  Great served on top of tossed salad.