Tag Archives: Seafood

Bayou Crab Chowder (akitchenhoorsadventures)

4 slices center cut bacon
12 oz frozen potatoes
1 1/2 c frozen corn
4 c vegetable broth
1 1/2 t garlic salt
1 T Cajun seasoning
1 t thyme
1 t black pepper
7 oz turkey kielbasa
2 c fat free half and half
1 lb cleaned crab meat, divided

Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Stir in the next 7 ingredients (potatoes through black pepper) and bring to a boil. Simmer until the potatoes are heated through. For a thicker soup, use a potato masher to coarsely mash some of the potatoes before adding the sausage. Cut the sausage in half and then slice in a diagonal. Stir the sausage into the pot and continue to simmer until heated through. Stir in the half and half and all but 1/2 c crab meat, simmering until it comes to a simmer again. Ladle into bowls and garnish with remaining crab meat and a sprinkle of Cajun seasoning and serve.

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Shrimp Scampi (americastestkitchen)

3 T salt
2 T sugar
1 1/2 lbs shell-on jumbo shrimp (16 – 20 per lb), peeled, deveined, tails removed, shells reserved
2 T extra-virgin olive oil, divided
1 c dry white wine
4 sprigs fresh thyme
3 T lemon juice & lemon wedges for serving
1 t cornstarch
8 garlic cloves, sliced thin
1/2 t red pepper flakes
1/4 t pepper
4 T unsalted butter, cut into 1/2′ pieces
1 T chopped fresh parsley

Dissolve salt and sugar in 1 qt cold water in large container. Submerge shrimp in brine, cover and refrigerate for 15 min. Remove shrimp from brine and pat dry with paper towels. Heat 1 T oil in 12″ skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently until they begin to turn spotty brown and skillet starts to brown, 2 – 4 min. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 min. Strain mix through colander set over large bowl. Discard shells and reserve liquid (you should have about 2/3 c). Wipe out skillet with paper towels. Combine lemon juice and cornstarch in small bowl. Heat remaining 1 T oil, garlic, pepper flakes and pepper in now-empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 – 5 mi. Add reserved wine mix, increase heat to high and bring to simmer. Reduce heat to medium, add shrimp, cover and cook, stirring occasionally until shrimp are just opaque, 5 – 7 min. Remove skillet from heat and using slotted spoon, transfer shrimp to bowl. Return skillet to medium heat, add lemon juice–cornstarch mix and cook until slightly thickened, 1 min. Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately. Serve with crusty bread.

Shrimp Burgers (cookscountry)

Tartar Sauce

3/4 c mayonnaise
3 T finely chopped dill pickles & 1 t brine
1 small shallot, minced
1 T capers, rinsed and chopped fine
1/4 t pepper

Combine all ingredients in bowl and refrigerate until needed.

Burgers

1 c panko bread crumbs
1 1/4 lb peeled and deveined large shrimp (26 – 30 per lb), tails removed
2 T mayonnaise
1/4 t pepper
1/8 t salt
1/8 t cayenne pepper
3 scallions, chopped fine
3 T vegetable oil
4 hamburger buns
4 leaves Bibb lettuce

Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place 1/3 of shrimp (1 c), mayonnaise, pepper, salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining 2/3 shrimp (2 c) to shrimp mix in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mix to bowl and stir in scallions. Divide shrimp mix into four 3/4″ thick patties (about 1/2 c each). Working with 1 patty at a time, dredge both sides of patties in panko, pressing lightly to adhere and transfer to plate. Heat oil in 12″ nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 – 5 min. Carefully flip and continue to cook until shrimp registers 140 – 145 F and second side is golden brown, 3 – 5 min longer. Transfer burgers to paper towel–lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops. Serve. Note: Untreated shrimp—those without added sodium or preservatives like sodium tripolyphosphate (StPP) are preferred. Most frozen shrimp have been treated (the ingredient list should tell you). If you’re using untreated shrimp, increase the amount of salt to 1/2 t. If you’re purchasing shell-on shrimp, you should buy about 1 1/2 lbs.

Shrimp and Andouille with Creamy Charleston Style Grits (hitsandmissesblog)

Grits

3 c water with 1/2 t salt and 1/2 t pepper
3/4 c stone ground grits
2 T butter
1/2 c heavy cream
1 c milk

Bring the salted and peppered water to a boil in the medium saucepan. Add grits, stirring. Bring to a boil, then add butter, cream and milk and bring to a boil again. Reduce to simmer, cover and cook for 1 hour, giving it a good stir about half way through the cooking time, until thick and creamy. While the grits are cooking, prep all the other ingredients.

Shrimp

2 T EVOO, divided
6 oz Andouille sausage, sliced into 1/4″ rounds
1 green pepper, fine dice
2 scallions, sliced
1/2 sweet onion, fine dice
1 heaping T dried parsley
2 t mined garlic
1/8 t cayenne
1 t Cajun spice
1/2 t paprika
1 t Old Bay
1 t salt
1/2 t pepper
1 plum tomato, diced
1 T red wine vinegar
1 T hot sauce
2 T butter
1 lb shrimp, dried well with paper towels
1/2 c heavy cream

Heat 1 T EVOO in the fry pan and brown the andouille over medium high heat, about a min or 2 per side. Remove with a slotted spoon and reserve. Add diced pepper, onion and scallion to the fry pan and sauté a few minutes, til the vegetables begin to soften. Add  parsley, garlic, cayenne, Cajun spice, paprika, Old Bay, salt and pepper and cook another min or 2. Add diced tomato, hot sauce and vinegar and cook another few min until tomato softens. Remove contents of the fry pan and add to the reserved andouille. About 5 min before the grits are done, heat butter and 1 T EVOO in the fry pan on high and quickly sear the shrimp, turning only once. Add back the andouille & vegetable mix, then add the heavy cream, cooking just until everything is bubbly hot and the sauce has reduced a bit. Serve on individual plates, spooning the sauced shrimp over the grits. Serves 4.

20 Minute Spicy Couscous Recipe with Shrimp and Chorizo (themediterraneandish)

2 spicy Chorizo sausages
2 T olive oil, divided & a dash for couscous
3 1/2 c water, divided
1 small yellow onion, thinly sliced
2 jalapeno peppers, chopped
3 garlic cloves, finally chopped
1 1/4 t turmeric
1 1/4 t paprika
1 1/4 t ground cumin
salt to taste
1 1/2 lb prawns
1 1/4 c couscous
1 c chopped fresh parsley, stems removed

Heat 1 tbsp olive oil in a heavy pot. Turn the heat to medium and add the Chorizo sausages. Cook for 7 – 10 mins, turning regularly, until the sausages are browned on all sides. Add 1 c water and cook for 3 more mins or until the sausages are fully cooked. Discard the water and remove the sausages to a cutting board. When cool enough to the touch, slice the Chorizo sausages into 1/2″ pieces. Set aside. Return pot to the stove and add 1 T olive oil. Heat on medium-high. Turn heat to medium, add onions, Jalapeno peppers and garlic, cook briefly until onions are translucent. Add spices and stir briefly, then add shrimp. Raise heat to medium-high and cook shrimp for 4 min or until it is firm and pink. Do not overcook the shrimp. Boil 2 1/2 c water. Return Chorizo to the cooking pot and add couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 min. Uncover and stir in the fresh parsley. Transfer to a serving dish. Yield: 4 servings.

Deep Fried Battered Prawns (Camaron Rebosado)

Prawns

1 lb medium-sized tiger prawns, tails on
1/2 t salt
1 T lemon juice

Sprinkle prawns with salt and lemon juice. Set aside.

Batter

1 egg slightly beaten
1 c ice cold water
1 1/2 t baking powder
1 1/2 c flour
1/8 t pepper
1/4 t salt
oil for frying

In a large bowl, sift flour, baking powder, salt and pepper together. In another bowl, combine egg with cold water. Gradually add to the flour mix, stirring to form a smooth paste. Put oil in a deep pan to a depth of 3″ and heat to 375° F. Holding prawns by the tail, dip in a batter and deep fry a few pieces at a time 3 – 4 minutes or until golden brown. Drain on paper towels. Serve with sweet and sour sauce or ketchup. Makes 4 servings.

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

Rehydrate

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.

Marinade

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.

Sauce

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)

fish
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.

Fish

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.