Tag Archives: Seafood

Louisiana Crawfish Casserole (food)

1 lb crawfish tail
1  10 3/4 oz can French onion soup
1  10 3/4 oz can cream of mushroom soup
1  10 oz can Rotel tomatoes & chilies
1 1⁄2 c rice, cooked
1⁄3 c butter, melted
1⁄4 c chopped bell pepper
1⁄2 c chopped green onion
1⁄3 c chopped fresh parsley
1 c chopped celery
salt and pepper
1⁄2 c grated monterey jack cheese
1 c grated cheddar cheese

Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 F for 45 min. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 min more.


Chinese Lion’s Head Pork Meatballs (omnivorescookbook)

1 lb ground pork (lean fat ratio 7:3) (can sub beef, chicken or shrimp)
4 T Shaoxing wine (or Japanese sake)
3 T light soy sauce
1 t dark soy sauce
3 t salt
1 T sugar
1 t grated ginger
1/2 c minced scallion or green onion
1 T cornstarch
12 – 15 water chestnuts, finely chopped (generate about 1 c)
3 eggs
1 c panko
2 T sesame oil
1 T peanut oil or vegetable oil

Put ground pork into a large bowl. Add 4 T water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 c of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again. If the meatballs are still a bit tough, blend in more water and mix well, 1 T at a time until the paste turns soft. Carefully place 3 – 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 min. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve warm. Storage and reheat. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it on the meatballs before storage, to keep the them tender and moist. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will heat up evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 t water) inside. Please a loose lid on top and heat it up in the microwave. Note: It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. You need to handle them gently, so the balls won’t break apart. You can cook the top and bottom sides first, like cooking a very thick burger patty. Then you can use two spatulas to let the meatball stand, to cook the edges. The meatballs won’t look very pretty, but will still taste great.

Grandma’s Ngoh Hiang Five Spice Meat Roll (travellingfoodies)

600g minced pork (preferably with a fair bit of fat)
300g shrimp, meat only, cut into small chunks
2 – 3 large bombay onions, peeled and diced (can sub red onions or shallots)
about 10 pieces water chestnut, peeled and diced
2 – 3 spring onion, chopped or to taste
2 eggs
3 – 4 T flour
1 1/2 T five spice powder
1 t salt
2 T sugar
1 t pepper
1 piece of ngoh hiang bean curd skin, cut into 4 – 4 1/2″ wide strips
Cooking oil for frying

Mix all filling ingredients in a large bowl until thoroughly mixed. Wipe the surface of the bean curd skin with a very slightly damp kitchen towel. Generously put filling onto the middle of the ngoh hiang lengthwise leaving 1/2″ free at each end. The ngoh hiang is carefully rolled one time round, pressing the filling gently yet firmly against the bean curd skin to push out any trapped air within, because air bubbles would expand during the frying process and burst the skin. Roll over one more time and the excess bean curd skin can be trimmed off. The ends are also smeared with some egg wash to seal the opening. Do not attempt to roll over too many times as one would end up eating a lot of skin which can be rather salty. The sides are given one final press to secure the edges. This is important to prevent the filling from leaking during the frying process. (A little egg wash used for the later pan frying is dabbled and rubbed gently around the perimeter which acts as a sealant for the sides.) Repeat until all the meat filling is used up. In a heated wok, pour oil and maintain at medium high heat. Carefully slide each roll of ngoh hiang into the wok of oil and fry one side until they are lightly brown. Turn the meat rolls gently onto the other side and fry until they are lightly brown. Turn them over once again and bring up the heat slightly and fry until they darken slightly to light golden brown. Remove from wok, drain off excess oil in a wire sieve or rack and place them on a plate lined with kitchen towel to absorb any remnant oil. Optional: To pan fry them with egg wash, simply slice the ngoh hiang when they have cooled down slightly into thick slices. Dip each piece generously with egg wash before pan frying them on both sides until the egg wash crisps up. Remove from oil, drain and plate. Serve warm with chili sauce and dark sweet sauce.

Shrimp Cargot (whatwendymadefordinner)

12 large shrimp
1/2 c havarti cheese, shredded
2 T butter
1 t or 1 – 2 garlic cloves

Clean, peel and devein shrimp. Melt butter and add garlic. Drop a little butter in each hole of an escargot baking dish. Put one shrimp in each hole. Cover with cheese. Broil on low rack for about 10 min.

Cajun Shrimp Gumbo Fritters (southernkrazed)

2 cans chicken broth
1 onion, chopped
1 leek, chopped and rinsed
4 T butter
4 clove garlic, minced
2 t salt, divided
1 t black pepper, divided
1 1/2 c rice, uncooked, short grain works best but not required
1/2 c white wine
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 t Creole Seasoning
5 green onions, finely chopped
1 4.25 oz can tiny shrimp
3/4 c flour
4 eggs, beaten
2 – 4 cups Panko breadcrumbs
oil for frying

In a small sauce pan over medium low heat, bring chicken broth to a simmer. In a large pan or Dutch oven over medium high heat sauté onion and leek in 2 T butter until soft and translucent, 8 – 10 min. Add garlic, 1 t salt, 1/2 t pepper and rice and sauté an additional 2 – 3 min. Add wine and stir until all the liquid is absorbed. Add 1/2 c hot chicken broth to the rice and stir continuously until all liquid is absorbed. Repeat 1/2 c at a time until all the broth is added, basically making a risotto. Spread mix out on a baking sheet to allow it to cool rapidly, set aside. In the pan you just used and over medium high heat, sauté the peppers with the remaining 2 T butter until soft, 4 – 6 min. Add Creole seasoning and the can of shrimp, do not drain and cook until the shrimp is warmed through and most of the liquid has cooked off. Remove from heat. Add rice back into the pan and stir to combine. Don’t worry if you don’t see the shrimp, they should basically disintegrate but add loads of flavor. Season to taste for Creole seasoning, salt and pepper. Take 1 – 2 T mix and form into a ball. It won’t really roll, just lightly toss them between your hands until ball shaped, gently place back on the pan you just used to cool the rice on. Place in the freezer at least 1 hour to overnight. Set up a dredging station, first is the flour with 1 t salt and 1/2 t pepper. Second is the 4 eggs. And last is the Panko crumbs. Lightly dust with flour, dip in egg until completely coated, coat with Panko. Deep fry at 350˚ until deep golden brown, 5 – 7 min keep a close eye on the temp and adjust accordingly. Drain on paper towels or a paper grocery bag. Serve immediately or keep warm in a 200˚ oven for 30 – 45 min.

Vietnamese Spring Rolls (Cha Gio) (rasamalaysia)

6 oz ground pork
2 oz small shrimp, minced
1 oz crab meat, coarsely chopped
some shredded carrots
1 oz mung bean noodles/cellophane noodles/glass noodles, soaked in hot water for 30 min or until they turn very soft
1 clove garlic, minced
1 shallot, minced
3 big dashes ground black pepper
1 t fish sauce
salt to taste
1 small egg, lightly beaten (use only half)
8 1/2″ round Vietnamese rice paper
Vietnamese Dipping Sauce (nuoc cham) for dipping

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling. To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped T filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3″ long. Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels. Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham. Note: Do not deep fry the cha gio on high heat because they splatter and most importantly, high heat causes the skin to bubble, break and burn. So patience is key, use medium to low heat during frying process.

The Best Chinese Noodle Sauce (Da Lu Mian) (omnivorescookbook)

24 oz dried noodles of your choice


2 handfuls dried lily flowers (2 c once rehydrated)
10 dried shiitake mushrooms (2 c once rehydrated)
1 small handful dried woodear mushrooms (2 c once rehydrated)

Gently rinse the dried lily flowers with tap water. Transfer to a big bowl and add 4 c hot water. Rehydrate until tender, about 1 hour. Then remove tough ends of rehydrated lily flowers. Transfer 2 c marinating water to another bowl without any of the solids that may have settled on the bottom. Set aside. Gently rinse dried shiitake mushrooms with tap water. Add mushrooms and 2 c hot water to a big bowl. Rehydrate until tender, about 1 hour. Then drain and slice the mushrooms. Add woodear mushrooms to a small bowl and add hot water to cover. Let rehydrate for 1 hour. When woodear mushrooms turn soft, gently rinse, drain and set aside.


1 lb shrimp, peeled and deveined
12 oz pork tenderloin, thinly sliced
2 T Shaoxing wine (or dry sherry), divided
4 t cornstarch divided
3/4 t salt, divided

Combine shrimp, 1 T Shaoxing wine, 1/4 t salt, and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Combine pork, 1 T Shaoxing wine, 1/2 t salt and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Chop and prepare the other vegetables. Combine the the 1/4 c cornstarch with 1/2 c water in a bowl. Mix well and set aside.


2 T vegetable oil
1  28 oz can chopped tomato
4 green onions, chopped
1 T minced ginger
4 c chicken stock
2 T soy sauce
1 t salt or to taste
2 T oyster sauce (opt)
1/4 c cornstarch
1 T toasted sesame oil or homemade chili oil (opt)

Heat oil in a 5 1/2 qt dutch oven over medium heat until hot. Add lily flowers, shiitake mushrooms and woodear mushrooms. Stir and cook for 1 min.  Add green onion and ginger. Stir a few times until fragrant. Add canned tomato, stir and cook for 1 min. Add the 2 c marinating water from the lily flowers, chicken stock, soy sauce and salt. Bring to a boil over medium high heat, stirring constantly. Turn to medium low heat and simmer for 15 min.  Add shrimp. Stir and cook until the shrimp turn white, 1 – 2 min. Add pork. Stir and cook until just cooked through, 1 – 2 min. Whisk the cornstarch water again and swirl in half of it. Stir until fully incorporated. Slowly add the rest of the cornstarch water and stir until the gravy reaches the desired thickness (you will have some slurry left if you prefer a thinner gravy). Taste the sauce and add more salt if needed. Drizzle with sesame oil or homemade chili oil to finish up, if using. The sauce should be slightly salty by itself. Remove the pot from your stove and cover to keep hot. Cook noodles according to instructions. Drain and transfer to each serving plate. Serve the sauce hot over the noodles. Note: Wide, thick noodles made with wheat flour work the best. If you want the meal to be extra fancy, you can make hand pulled noodles. Can use some oyster sauce to add more flavor and sweetness. If you do not have a bottle of it on hand, use 1 T soy sauce and 2 t sugar instead. Not all lily flowers have tough ends. Depending on the quality of your flowers, you might not need this step. Feel the end of the flower with your hand. If there is a thin, tough, woody stick (less than 1/2″), snip it off and discard it.

Charter House Inn Buffalo Shrimp (copykat)

1 lb raw 31/40 peeled and deveined shrimp
2 c golden dip all purpose breading
1 T dry mustard
2 t kosher salt
2 t cayenne pepper
2 t garlic powder
1/4 lb butter
2 c franks red hot sauce or Tabasco-like hot sauce
1 T vinegar
1 egg
1/3 c water

Mix all dry ingredients. Prepare egg wash by beating egg together with water. Melt butter mix with red hot sauce and vinegar. Dip shrimp in egg wash, and bread with breading mix. Fry in deep fryer at 350 F. Place in container with hot sauce mix and shake well. Serve with celery and blue cheese. This is excellent!

Deep Fried Fish (newfoundland)

1 c milk
1 egg
1/2 c flour
few grains salt

Cut fish in squares and salt. Dip each piece in batter until completely covered. Then place in boiling cooking oil until golden brown.

Vietnamese Shrimp Cakes (Cha Tom) (phamfatale)

Garlic Infused Oil

4 cloves garlic, finely minced
1 qt canola oil (or any neutral oil)

Heat the canola oil in a skillet. Cut 4 garlic cloves in half, lengthwise. Fry the garlic in the oil, stirring frequently to prevent the garlic from burning, until the color is evenly golden brown. Reserve the oil. Drain the garlic on paper towels. Set aside.

Shrimp Cakes

2 lbs frozen shrimp, shelled and deveined
1 T tapioca starch
1 t sugar
1 t red chili powder
2 clove garlic, minced fine
3/4 t black pepper
1 small kaffir lime leaf (opt), very finely chopped
3 green onions, white part only
3 T cilantro & extra for garnish
1-1/3 t salt
1 jalapeño pepper, stemmed and sliced
1 yellow onion, cut into thin wedges

Rinse shrimp under cold running water and pat dry using a paper towel. There should be as little water as possible. This step is tedious but essential for good results. Coarsely chop the shrimp. Lightly oil the bowl of a food processor with a silicone brush. Combine the shrimp, the fried garlic, raw garlic, kaffir lime leaf, sugar, tapioca starch and 3 T garlic infused oil. Blend until a thick paste is formed. Season with salt and pepper. Add the cilantro and green onions and pulse 3 – 4 times. Transfer the shrimp paste into a bowl. Checking the seasoning: In a small pan, heat about 1 t canola oil. Add about 1 – 2 T shrimp mix. Cook for about 3 min. Taste the shrimp. Adjust seasoning with more salt and pepper if necessary. Grease 2 large, flat spoons with oil. Form 2 1/2″ diameter round patties and place them on a tray, previously greased with oil. Cover with plastic wrap and let the shrimp chill in the freezer for about 30 min (this step will make the cooking of the patties much easier) or until you’re ready to fry. Remove patties from the freezer. Brush patties with a little oil. Layer a cooling rack, previously lined with paper towels if you like, on top of a baking sheet (for easy clean-up of the drained oil). In a large Dutch oven (or any regular deep-fryer), heat the oil for about 2 – 3 min over high heat. There should be at least a 2″ high level of oil. Wait until the oil is slightly bubbly (but not too hot). Place one shrimp cake at a time in the hot oil. Fry in batches. Place up to 8 – 10 shrimp cakes per batch. Make sure the shrimp cakes don’t touch each other. Lower the heat to medium for even cooking and to prevent them from browning too fast. Deep fry for about 2 min per side. The shrimp will start to slightly increase in volume and form a golden crust. Flip each piece using a spider skimmer and cook for about 1 – 2 min until golden on both sides. Carefully lift each shrimp cake, draining as much oil as possible and transfer them onto the cooling rack. Continue with the remaining shrimp cakes. In another pan, add 2 T oil from the other frying skillet. Heat oil and sauté onions and sliced jalapeño pepper in the oil for about 3 – 4 min  over high heat, stirring frequently to prevent the onion from burning, until the color is evenly golden brown but the onions are still crunchy. Season with salt and pepper. Transfer to a platter. On a serving platter, lay the shrimp cakes on a bed of the onions. Garnish with sprigs of cilantro. Serve immediately with plum dipping sauce on the side. Yields: 8 servings.

Cheesy Shrimp Garlic Bread (delisch)

2 T unsalted butter
1 1/2 lb large shrimp, peeled and deveined
kosher salt
freshly ground black pepper
2 tomatoes, diced
3 cloves garlic, minced
1/4 c mayonnaise
1 T fresh lemon juice
1 t fresh lemon zest
1 c shredded mozzarella, divided
1/2 c freshly grated Parmesan, divided
1 loaf ciabatta, halved lengthwise
chopped fresh parsley, for garnish

Preheat oven to 375º F. In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 – 4 min then stir in tomatoes and garlic and cook until fragrant, 1 min more. Remove from heat and when cool enough to handle, chop into bite-size pieces. Transfer to a large bowl and mix with mayo, lemon juice and zest, 1/2 c mozzarella, and 1/4 c Parmesan. Season with more salt and pepper. Spread shrimp mix onto bread and top with remaining mozzarella and Parmesan. Bake until bread is crispy and cheese is bubbly and golden, 18 – 20 min. Garnish with parsley and slice.

Braised Vietnamese Fish (Ca Kho Yo) (oneperfectbite)

Caramel Sauce

1/4 c cold water
3/4 c sugar
1/4 c hot water

Combine cold water and sugar in a heavy bottomed pan over medium-high heat. Stir well. Cook, occasionally swirling sauce until it becomes syrupy and color begins to change, about 5 – 7 min. When it is color of maple syrup, pour hot water down sides of pan. It will spit and splatter. Let it settle down. Stir and continue cooking until sauce is thin and smooth. Set aside to cool. If not used immediately, transfer to a screw top jar and store at room temp for about 1 month.


1 T vegetable oil
2 T coarsely chopped shallots or red onion
2 T coarsely chopped garlic
1/4 c fish sauce
2 T sugar
1 T caramel sauce or brown sugar
1/3 c water
1/2 t black pepper
1 1/2 lbs salmon steaks or other meaty fish, about 1″ thick
3 green onions, trimmed, white part chopped, green part cut into 2″ pieces

In a medium deep skillet combine oil, shallots and garlic. Warm over medium-high heat until garlic becomes fragrant and starts to sizzle. Add fish sauce, sugar, caramel sauce, water and pepper; bring to a boil. Cook, stirring occasionally, until sugar dissolves and sauce thickens a little. Carefully add salmon steaks. Return sauce to a gentle boil, reduce heat and simmer, covered for 10 min. Carefully turn fish, add green onions and cook for 5 min longer. Transfer fish and sauce to shallow bowls. Serve hot. Yield: 4 servings.

Shrimp Scampi Pizza (cookingwithcurls)

2 T olive oil
2 T unsalted butter
3 large cloves fresh garlic minced
1/4 c white wine
1 lemon zest and juice
1 lb (16 count) fresh shrimp peeled and deveined
1 lb fresh pizza dough
1 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
3/4 t Italian seasoning

Place baking stone in oven and preheat to 500 F for ONE HOUR! In a large skillet, melt butter and oil over medium-low heat. Add the garlic and lemon zest, cook for one min. Add wine and lemon juice, simmer for 2 min. Add shrimp and cook only until pink. Remove from pan and set aside. Roll out pizza dough. Place on a cornmeal or parchment paper lined pizza peel. Brush dough with garlic lemon sauce from pan. Be generous. but you don’t want your pizza to look like a lake. Top with shrimp, mozzarella cheese, Parmesan cheese and sprinkle with Italian seasoning. Slide pizza onto preheated baking stone and bake for 8 – 10 mi until cheese is bubbly. Serve with red hot pepper flakes.

Crab Imperial (adishofdailylife)

3/4 c brioche bread, diced
1/2 c heavy cream
1 dash hot sauce
8 oz crab meat
1 T shallot, chopped
2 T mascarpone cheese
3 t lemon juice
zest of 2 lemons
1 t kosher salt
1 t Cape Cod seasoning (can sub Old Bay seasoning)
2 T red bell pepper, diced small
2 T parsley, chopped
1 T chives, sliced
12 prebaked puff pastry cups

Follow the instructions on your puff pastry cups and prebake, about 18 – 20 min. Preheat your oven to 300 F. (If you just prebaked your puff pastry shells, you’ll be bringing your oven temp down to 300 F as they will be prebaking at a higher temp.) In a small bowl, combine your brioche bread cubes and heavy cream. Let mix sit for 10 min at room temp. Add hot sauce and mix thoroughly. In a medium size mixing bowl, combine all the ingredients including the brioche bread mix. Make sure to check the crab meat for bits of shell or cartilage. Mound the crab mix into the prebaked puff pastry cups on a baking sheet. Cook for 5 – 10 min to warm the filling. Serve immediately as an appetizer.

Bubba Gump Shrimp Co.’s Dumb Luck Coconut Shrimp (popsugar)


1/2 lb medium raw shrimp, peeled and deveined
3/4 c Bisquick
3/4 c hefeweizen beer, such as Blue Moon
1/4 c flour
1/4 t seasoning salt
1/4 t cayenne pepper
1/4 t garlic powder
1 c shredded coconut
oil, for frying

Rinse shrimp under cold water and pat dry with a paper towel. Add Bisquick and beer to a shallow bowl and stir until smooth. In another shallow bowl, mix together the flour, seasoning salt, cayenne pepper and garlic powder. Add the coconut to a third shallow bowl. Using the tail as a handle, dip the shrimp into the flour mix and shake off any excess. Then dip it into the batter and dredge it in coconut. Repeat with all of the shrimp. Fry the shrimp in 350° F oil for 45 – 60 seconds on each side, or until golden brown. Drain on a paper-towel-lined baking sheet.


1/4 c orange marmalade
1/2 t cajun seasoning, or to taste

Mix together the orange marmalade and cajun seasoning, adding more cajun seasoning to taste, if desired. Serve with shrimp.

Chicken Shrimp and Sausage Gumbo (africanbites)

1/4 c canola oil
8 oz smoked sausage
2 lbs skinless chicken thighs
1/2 c flour
1/4 c unsalted butter
1 medium green bell pepper diced
1 medium onion diced
1 c chopped celery (about 3 sticks)
2 t minced garlic
1 14 oz can tomatoes, chopped
1/2 lb crab legs
1 T Creole seasoning
1/2 T smoked paprika
1 T chicken bouillon powder or 1 cube
1- T thyme fresh or dried
2 bay leaves
6 c chicken stock (can sub water)
1 lb shrimp, peeled and deveined
1/4 c chopped parsley
2 green onions chopped
1- T gumbo file
10 c cooked rice

Lightly season chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add sausage and cook until browned then remove. Set aside. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously for about 20 – 30 min or until it turns a rich dark brown color, just like chocolate. Don’t walk away from the stove during this process. It might burn. When you have achieved your desired color. Remove from stove and let it cool. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8 – 10 min, stirring frequently. Add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 min. Followed by tomatoes and chicken stock, bring to a boil and let it simmer for about 45 – 50 min .Add shrimp, simmer for 5 more min. Stir in file powder, green onions and chopped parsley. Adjust thickness of soup and flavor with broth or water and salt. Serve over rice.

Southern Style Pickled Shrimp (thekitchn)

1 Vidalia or sweet onion, thinly sliced
1 lemon, thinly sliced
3/4 c cider vinegar
1/2 c canola oil
1/4 c capers with their juices
3/4 t celery seeds
1/2 t sugar
1/2 t salt
splash of Tabasco sauce, to taste
1 1/2 lbs (41/50 count) peeled and cooked shrimp

In a large bowl combine onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt and Tabasco. Add shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week. Serves 6 to 8.

Emeril’s Cajun Shrimp Stew (scrumpdillyiscious)

1 c vegetable oil
1 1/2 c flour
2 1/2 c finely chopped onion
1/4 c minced garlic, about 12 cloves
10 c shrimp or fish stock
2 bay leaves
1 1/4 t freshly ground black pepper
3/4 t cayenne
2 t chopped fresh thyme leaves
4 1/2 t kosher salt, divided
3 baking potatoes or other root vegetables, peeled and cut into 2″ pieces
2 lb medium shrimp, peeled and deveined
1/4 c chopped green onion, green part only
2 T chopped fresh parsley leaves
steamed long-grain rice, for serving

Heat oil in a heavy-bottomed soup pot over medium-high heat and, when hot add the flour. Whisk to combine and continue to cook, stirring constantly until a medium roux is formed, about 10 min. It should look a bit darker than peanut butter. If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time. It’s important that the roux not be burned or the stew will have a bitter taste. As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 – 6 min. Add garlic and cook for 2 min. Stir in the stock, little by little and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, 4 t salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally until the floury taste is gone, 30 – 45 min. Add potatoes and continue to cook, uncovered and stirring occasionally until potatoes are very tender and sauce is thick and flavorful, 30 – 40 min longer. Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty. Toss the shrimp with the remaining 1/2 t salt. Stir the shrimp, green onion and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 – 4 min. Remove the bay leaves and adjust the seasoning to taste if necessary. Serve in warmed bowls over hot rice. Serves 6 – 8.

Broiled Lobster Tails

2 lobster tails
1 1/2 T butter, divided
sea salt
1 t garlic powder
1 t smoked paprika
1 t white pepper

Preheat broiler to high. Set lobster tails on a baking sheet or in an oven safe dish. With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. Carefully pull meat up so it looks like it is sitting on top of shell and open. Mix spices in a small bowl. Sprinkle with spices. Add small pats of butter along the lobster tail. Place in oven on an upper middle rack. Let cook until meat is opaque and white, about 8 – 10 min. Remove and serve immediately with drawn butter.

Miso Butter Shrimp (steamykitchen)

2 T butter, melted
3 t miso paste (or 1 1/2 T Miso & Easy)
1 T mirin
2 T Japanese sake
1 t grated fresh ginger
1 lb raw shrimp, shelled

In a large bowl whisk together butter, miso, mirin, sake and ginger until dissolved. Add in the shrimp and marinate for 10 min.

Cooking on Grill: Heat your grill on high heat. Skewer shrimp onto bamboo skewers. Grill each side for 2 min or until cooked through.

Cooking on Stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 min or until cooked through.

Cooking in Oven: Turn your oven to Broil and move the rack to 8″ below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 min each side or until cooked through. Serves 4 as main dish (over rice) or appetizer for 6.