- Friday, October 20
- Tagged bell pepper, comfort food, entree, feta cheese, grits, Laure Reeder, seafood, shrimp, southern, spring, summer
- Comments (1)
1 1/2 lb. fresh salmon
Salt
Pepper
Olive oil
Prep. time: 30 minutes
Yield: 4 servings
Preheat oven to 350º.
Spray a baking rack with vegetable spray. Cut salmon into 4 cutlets; drizzle each side with olive oil and sprinkle with salt and pepper. Place cutlets on the baking rack; place the rack on a foil-lined cookie sheet.
Bake for 20 minutes or until cooked through.
1 1/3-lb. salmon fillet
Salt
1 pat butter
maple syrup
garlic powder
Prep. time: 15 minutes
Yield: 1 serving
Melt butter in a 9-inch skillet over medium heat. Salt both sides of salmon. Add salmon, skin side up, to skillet and cook 2 minutes.
Place salmon, skin side down, on a lightly greased rack in a broiler pan. Drizzle salmon with syrup.
Broil 5 inches from heat 9 to 11 minutes or until cooked through. Drizzle with a little more syrup and sprinkle lightly with garlic powder.
2 lb. large sea scallops
1/4 cup light sherry
1/4 cup fresh lemon juice
Salt & pepper to taste
2 Tbs. butter
2 Tbs. flour
1/2 tsp. mustard
1 chicken boullion cube
1/2 cup half-and-half or cream
1/2 cup shredded Swiss cheese
1 lb. medium shrimp
1 Tbs. parsley
Fresh lemon for garnish
Prep. time: 45 minutes
Yield: 6 servings
Preheat oven to 350º.
Wash scallops and pat dry with paper towels. Mix sherry and lemon juice, pour over scallops; sprinkle with salt and pepper. Bake, uncovered, 10 minutes. Drain broth and reserve. Bake another 5 minutes.
Add enough water to the reserved broth to make 1 cup.
Melt butter in a skillet, stir in flour, mustard, and instant boullion. Cook over low heat, stirring until bubbly.
Remove from heat; stir in reserved broth and cream. Heat to boiling, stirring constantly, about 1 minute.
Add cheese and shrimp. Heat over low heat until cheese is melted. Add scallops and blend. Sprinkle with fresh parsley and garnish with sliced lemon.
Note: Serve over cooked pasta or serve alone.
5 quarts water
1 box crab & shrimp boil
2 lb. shrimp
2 cups celery, finely chopped
2 cups onion, finely chopped
4 to 5 cloves garlic, minced
1 lb. sliced frozen okra
1 1/4 cup oil
2 cups flour
1 16-oz. can stewed tomatoes
1 16-oz. can tomato sauce
Hot pepper sauce to taste
Pinch of thyme
Pinch of oregano
Pinch of salt
1 to 2 lb. crab
4 tsp. gumbo fil
1/2 cup plus 2 Tbs. flour
1/2 cup oil
4 lb. shrimp
1/2 tsp. thyme
1/2 tsp. sweet basil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 stick margarine
1/2 cup green onions, chopped
Salt, to taste
1/2 tsp. ground red or cayenne pepper
1 tsp. paprika
1/2 tsp. white pepper
1/2 tsp. black pepper
1 tsp. fresh garlic or flakes
3 Tbs. Worchestershire sauce
4 cups hot water
Prep time: 2 hours 30 minutes
Yield: 6 servings
Over medium-low heat, slowly stir the flour into the oil. The roux will be an off-white color and gradually change to a dark nut-brown. It must be stirred during the entire cooking period to prevent scorching or burning. Use a whisk or wooden spoon. The darker the roux becomes, the more taste it will impart. If the roux burns, discard it and start over.
In a large saucepan or Dutch oven, melt margarine. When margarine is hot and moisture is removed, add shrimp and seasonings. Saut
8 cups water
1/4 cup sliced onion
1 clove garlic
1 bay leaf
2 celery ribs with leaves
1 1/2 Tbs. salt
2 lb. raw shrimp
1/2 lemon, sliced
Prep time: 30 minutes
Yield: 6 servings
Bring water, onion, garlic, bay leaf, celery, and salt to a boil in a large pot. Add shrimp and lemon and simmer, 5 minutes, or until pink but not tightly curled. Drain immediately. Peel shrimp to tail and devein with a toothpick. Chill.
1/2 lb. raw large shrimp, peeled and deveined (about 12)
4.5 oz. frozen artichoke hearts, thawed (about 1 cup)
1 cup chopped tomato
3 Tbs. chopped fresh basil
1 Tbs. lemon juice
1 tsp. olive oil
1/4 tsp. pepper
1 Boboli pizza crust
1/2 cup shredded part-skim mozzarella cheese
2 Tbs. grated Parmesan cheese
Prep time: 35 minutes
Yield: 3 servings
Heat oven to 425
1 Tbs. lemon juice
1 Tbs. sherry, vermouth, wine, or balsamic vinegar
1 Tbs. butter
Dash of dill
1 lb. fresh salmon
Prep time: 30 minutes
Yield: 3 to 4 servings
Preheat oven to 350
1/2 cup margarine or butter
1 large onion, chopped finely
1 stalk celery, chopped finely
1 clove garlic, chopped finely
1 medium bell pepper, chopped finely
1 lb. crawfish tails
4 Tbs. flour
2 cups water
4 cubes chicken boullion
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
Tobasco sauce to taste
Green onion tops
Chopped parlsley
Prep time: 1 hour 45 minutes
Yield: 4 servings
Melt margarine or butter in a heavy skillet. Add vegetables and wilt 5 to 10 minutes. Add crawfish tails and seasonings; saut