Shellfish
(Baked Oysters w/Bread)
Ostriche All'Italiana
2 tb Butter 1 ts Garlic; finely chopped 2 tb Parsley; finely chopped 3 tb Parmesan cheese; grated 2 tb Butter; cut in pieces 1 c Fresh bread crumbs; (3 slice -Italian bread) 24 Fresh oysters; shucked
In a heavy skillet, melt buttger over moderate heat. When foam subsides, add bread crumbs, and garlic. Toss 2-3 mins. until crisp and golden. Stir in parsley and grated cheese. Put oysters in shallow pan, lg. enough to hold in single layer. Sprinkle crumbs on oysters. Dot the top with tiny bits of butter.
Preheat oven to 450 degrees F. Bake oysters in top third of oven for 12-15 mins. until the crumbs are golden. Juices in the dish should be bubbling. Serve at once as an antipasto or first course.
Source: Maria Cellucci Atkins (Key West Lodge #2436)
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New Orleans Barbecue Shrimp
variation of a recipe from --------------------------- The New Orleans Cookbook by Rima & Richard Collin
1 c (2 sticks) margarine 1/2 c vegetable oil 1/2 c chicken broth (canned is fine) 4 t finely minced garlic 5 whole bay leaves, torn into pieces 4 t dried rosemary, crushed 1 t dried sweet basil 1 t greek oregano 1 t dried thyme 1/2 t salt 1/2 t (or more) cayenne pepper 4 t paprika 1 1/2 t freshly ground black pepper 1 T fresh lemon juice 2 lb whole fresh shrimp in the shell (with heads if possible)
In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well. Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking the pan back and forth to mix. Preferably, place the pan into a preheated 450 deg F oven and bake for 10 minutes. OR simmer loosely covered on the stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with about 1/2 c of the sauce ladled over each one. You will need bibs and lots of bread to sop up the sauce. Also, fingers are a necessary eating utensil. A good side dish is quartered red new potatoes, baked in olive oil, lemon juice, salt, pepper, and several bay leaves. A green salad and bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.
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New Orleans Barbecued Shrimp
Various recipes from the New Orleans Mailing List:
i've never had BBQ Shrimp at a Brennan's restaraunt, but i assume it's the same idea as BBQ Shrimp every where else in New Orleans. i have two recipes. i'm not sure where the first one's from, but the second is from "Recipes and Reminiscences of New Orleans" (vol 1, c 1971 Ursuline Academy Parents' Club). i'll list both sets of ingredients, but the cooking instructions are the same for either:
BBQ Shrimp #1:
8-10 lbs shrimp 1 lb butter 1 lb margarine 6 oz Worcestershire sauce 8 tbs black pepper 1 teaspoon rosemary 4 lemons (sliced) 1 teaspoon Tabasco 4 teaspoons salt 2-4 cloves garlic
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BBQ Shrimp #2:
8 lbs whole shrimp 1/2 lb butter 1 cup olive oil 8 once chili sauce 3 tbs Worcestershire sauce 2 lemons, sliced 4 cloves garlic, chopped 3 tbs lemon juice 1 tbs parsley 2 teaspoons paprika 2 teaspoons oregano 2 teaspoons red pepper 1 teaspoon Tabasco 3 tbs liquid smoke salt and pepper to taste
"Wash shrimp. Spread out in shallow pan. Combine ingredients in sauce pan over low heat and pour over shrimp. Refrigerate. Baste and turn shrimp every 30 minutes while refrigerated for several hours. Bake at 300 degree for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce."
when i cook it, i mix and match ingredients and add seasoning of my own, but i'd pretty much start with the second version. i did mention that those Ursuline Parents' Club cookbooks (vols 1 and 2) are great, and every fan of N.O. cooking should have them, right? ;-)
BTW, there's also a recipe for BBQ Shrimp in Paul Prudhomme's first cookbook, but the second one above is close to definitive, IM(NS)HO.
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I don't have the Mister B's recipe, but I use one adapted from the Collin cookbook. It's a lot like the old Manalie's barbecue shrimp. It's easy to make and delicious ... and great for dinner parties, as long as your friends aren't uptight about eating with their hand and getting butter and oil all over their clothes.
In a big, heavy sauce pan melt 2 sticks of REAL butter, then add 1 cup of vegetable oil and mix. Add ...
1 T minced garlic several bay leaves, crushed 1 T dried rosemary leaves, crushed (this is VITAL -- don't leave out rosemary, sometimes I use extra especially if my rosemary is old) 1 T paprika 1 t black pepper 1 t lemon juice a little (maybe half a teaspoon) oregano a little basil a little salt a little cayenne pepper
Heat to boiling and then simmer this mixture for about 10 minutes.
Remove from heat and let stand 30 minutes.
Add one-half pound of whole medium or large fresh whole shrimp (heads, antennae, shells and all) per person -- for more than six people you'll want to increase the sauce recipe. If you can't find shrimp with the heads, that's okay, but it makes the meal more dramatic and, I think, adds flavor. Cook over medium heat for 6 or 8 minutes, just until the shrimp turn pink.
Then put the pan in a 450 oven and bake for 10 minutes.
Serve in a wide bowl or large plate with lots of the sauce, with crusty French bread on the side and a few bottles of white wine.
This recipe takes longer to type than you'll spend in the kitchen. It's fool-proof. I've served it a hundred times to guests, and always get raves.
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I have made barbeque shrimp many many times. I usually do it when I want to impress some visiting Northern relatives. Here is how I do it.
Buy the large shrimp (Prawns), as big as you can find. Leave the heads on. This is where the fat is and this is what makes the sauce sing. Wash them real good and then make sure to dry them. I like to leave them on newspaper for awhile to make sure they dry out completely. Any water left in the shrimp will affect the sauce.
Heat the oven to 350. Lay the shrimp out in a baking dish in one layer only. Cover with bits of cut up butter or margarine. I use about 4 sticks per full pan of shrimp. Now the secret. Cover the butter and the shrimp with a layer of black pepper about 1/4 inch thick. I know it sounds like overkill here, but this is sooooooo good. Don't hold back on the pepper. Bake in the over for about 15 to 20 min until the shell of the shrimp comes away from the meat. Occasionally baste with some of the butter sauce.
Make sure to have on hand plenty of beer, french bread to dip in the sauce and napkins. Enjoy!!
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Here's a variation on the theme from Emeril Lagasse's cookbook. All the text below is from the book:
Andre's Barbecued Shrimp and Homemade Biscuits
Makes 4 main-course servings or 6 first-course servings.
This is a new twist on an old New Orleans sacred cow, which I had the audacity to tamper with. I decided my version was good enough to be a signature dish for the restaurant; but I was so busy putting the restaurant together, I didn't have time to refine it for consumer consumption. So I turned it over to my friend and sous chef, Andre Begnaud, who edited and retested it until it was just right for Emeril's. Today it's one of the most popular dishes on the menu, served as an appetizer or a main course with perfect bite-size Southern biscuits.
2 pounds medium-large shrimp in their shells, about 42 shrimp 2 tablespoons Emeril's Creole Seasoning, in all* 16 turns freshly ground black pepper, in all 2 tablespoons olive oil, in all 1/4 cup chopped onions 2 tablespoons minced garlic 3 bay leaves 3 lemons, peeled and sectioned 2 cups water 1/2 cup Worcestershire sauce 1/4 cup dry white wine 1/4 teaspoon salt 12 mini Buttermilk biscuits** 2 cups heavy cream 2 tablespoons unsalted butter
1. Peel the shrimp, leaving only their tails attached. Reserve the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the black pepper. Use your hands to coat the shrimp with the seasoning. Refrigerate the shrimp while you make the sauce base and biscuits.
2. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute' for 1 minute. Add the reserved shrimp shells, the remaining 1 tablespoon Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the Heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base.
3. Prepare the Buttermilk Biscuits, and keep warm.
4. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute' them, occaisionally shaking the skillet, for 2 minutes.
5. Add the cream and all of the barbecue base. Stir and simmer for 3 to 5 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from heat. Makes about 2 cups.
6. To serve, allow 1/2 cup of sauce, about 10 shrimp, and 3 biscuits each; for 6 servings, 1/3 cup sauce, about 7 shrimp, and 2 biscuits.
*Emeril's Creole Seasoning
Makes about 2/3 cup
2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried leaf thyme
Combine all ingredients thoroughly and store in an airtight jar or container
** Buttermilk Biscuits
Makes 12 mini biscuits
1 cup all-purpose flour, sifted 1 teaspoon baking power 1/8 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons unsalted butter 1/4 cup plus 1 teaspoon buttermilk
1. Preheat the oven to 375F. Line a baking sheet with parchment or wax paper.
2. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough.
3. On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2 inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others.
4. Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes. Serve warm.
>From _Emeril's New New Orleans Cooking_ by Emeril Lagasse & Jessie Tirsch.
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TOMMY BOURBON SHRIMP
1/2 cup fish stock 2 Tbsp shallots (minced) 2 Tbsp garlic (minced) 2 Tbsp roasted almonds (chopped) 3 Tbsp butter 1 pound bay shrimp (peeled and cleaned) 1 jigger bourbon 2 cups cream 2 Tbsp butter pinch cayenne pepper salt and black pepper Tabasco (shot)
Reduce stock boiling in pot for 15 minutes. Saute' shallots and garlic in butter until clear on high heat. Add shrimp and saute' for 20 seconds. Add bourbon and saute' for 20 seconds. Add stock and saute' for 20 seconds. Add salt, black pepper, cayenne pepper, Tabasco and saute' for 10 seconds. Add cream and almonds and simmer for 3 1/2 minutes.
Serve on fettuccine
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Cajun Mussels
Ingredients:
Sauce: 1 tsp. olive oil or butter 1 clove garlic, minced 1/2 cup tomato sauce 1/4 cup water 1 tsp. Worcestershire sauce 1 tsp. each of cayenne pepper, oregano, basil and thyme
Mussels: 1 tsp. olive oil or butter 2 green (spring) onions, chopped 1 stalk of celery, chopped 1/2 green pepper, pith removed and sliced 1 clove garlic, minced 1 1/2 lb. cultured mussels 1/4 cup dry white wine 2 tbsp. water
Make sauce: Heat oil in medium saucepan. Add garlic; saute for 1 minute. Add tomato sauce, water, Worcestershire sauce, herbs and spices. Cook over a medium heat for 5 minutes. Set aside. Make Mussels: In a large saucepan or skillet, heat the oil. Stir-fry onions, celery, green pepper and garlic until tender crisp. Add mussels and tomato sauce mixture. Bring to a boil. Add wine and water. Cook, stirring constantly, until all mussels open completely, about 5 minutes. Discard any unopened mussels and serve on a large warm plate garnished with Lemon wedges and parsley sprigs. Supply crusty bread with it to mop up the spicy sauce. Enjoy
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Cajun Scallops/Chicken
This recipe can be made with scallops, shrimp, chicken or a combination of all three.
6 slices bacon 1 tsp oregano vegetable oil 1 tsp chili powder 1/4 cup hot pepper sauce 1/2 tsp basil 2 Tbsp. Dijon mustard 1/2 tsp thyme 3 cloves garlic, minced 1/2 tsp black pepper 3 boneless chicken breasts, cut into bite sized pieces or 2/3 pound shrimp, cleaned and deveined or 2/3 pound scallops
Saute bacon until crisp. Set bacon aside. Combine bacon fat and vegetable oil to make 1/3 cup. Heat oil/fat mixture, brown chicken. Combine red pepper sauce and spices and add to chicken. Mix well and add bacon. Simmer until chicken/scallops/shrimp is just done. Serve over hot white rice. Can make lighter by using only bacon grease. Can make less "hot" by reducing red pepper sauce but make up the difference to 1/4 cup by adding water. Can also reduce Dijon mustard and chili to "cool off".
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Cajun Shrimp(2 servings)
1 lb. shrimp(3-4 inch w/out heads) 1/4 tsp. cayenne 1 tsp. black pepper 1/2 tsp. salt 1/2 tsp. red chile pepper flakes 1/2 tsp. thyme 1/2 tsp. rosemary 1/8 tsp. oregano 3 Tbsp. butter 1 1/2 tsp. garlic, minced 1 tsp. worcestershire sauce 1/2 cup beer(room temperature)
Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.
Paul Prud...
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Calamari Neri (Squid in Ink Sauce) No. 2966 Yields 4 Servings
2 Lb Squid (Calamari) 1 Clove Garlic, Pressed 1 Cup Water - Salt 1 1/2 Tbls Flour - Pepper - Nutmeg, Grated - Spaghetti, Cooked 3/4 Cup Olive Oil 3/4 Cup Onion, Chopped
Clean and cut up the squid. Use a sieve to press the ink from the sacs into a bowl. Pour the water over the sacs while continuing to press the sacs in the sieve to collect as much ink as possible. Add the flour to the ink. Grate some nutmeg into the mixture. Beat until smooth. Set aside. Heat a heavy skillet. Add the olive oil. Saute the onion and garlic until the onion is translucent. Add the cut up squid. Lower the heat to a simmer immediately. Cover. Simmer for 20 minutes. Add the ink mixture. Cook, stirring constantly, over low heat until the sauce thickens (at least 5 minutes) - don't let it come to a boil(!). Season with salt and pepper to taste. Serve over cooked spaghetti.
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Squid w/Tomato Sauce No. 3026 Yields 4 Servings
4 Baby Squid TOMATO SAUCE: 1/2 Cup Rice 1 small Onion, Chopped 1 tbls Olive Oil 1/4 Cup Water 1 Medium Onion, Chopped 2 Medium Tomatoes, Peeled & 1 Clove Garlic, Crushed Chopped 2 Tbls Currants 1 Cube Chicken Bouillon, 2 Tbls Fresh Parsley, Chopped Crumbled 1/4 Cup Dry White Wine 1/4 Cup Water 1/2 Cup Water 1 Tbls Tomato Paste 1 Tbls Lemon Juice
Preheat the oven to 325 degrees. Hold one squid at a time firmly by the head in one hand. Grasp the tentacles with the other hand. Pull the tentacles gently away from the head. The head and the inside body of the squid will come away in one complete piece. Reserve the tentacles. Remove the bone which will be found at the open end of the squid body (it looks like a long piece of plastic). Clean the squid under cold water. Rub off the outer skin. Chop the tentacles. Set aside. Add the rice to a large saucepan of boiling water. Boil, uncovered, until the rice is tender (about 12 minutes). Drain. Set aside. Heat the oil in a frying pan. Add the onion and garlic. Cook, stirring constantly, until the onion is soft. Add the tentacles. Cover. Cook until the tentacles are tender. Stir in the rice, tomato paste, currants and parsley. Mix thoroughly. Cool to room temperature. Spoon some of the rice mixture into each squid hood. Secure the openings with toothpicks. Place the squid in a single layer in an ovenproof dish. Add the wine, water and lemon juice. Cover. Bake until the squid are tender (about 1 hour). Slice the squid. Serve with tomato sauce. Preparation of the Tomato Sauce: Combine the garlic, onion and first measure of water in a frying pan. Cook, stirring constantly until the onion is soft. Add the tomatoes, bouillon cube, the second measure of water and the tomato paste. Bring to a boil. Reduce heat to a simmer. Simmer, uncovered, until the mixture thickens slightly (about 5 minutes). Blend until smooth. ~~~ Sue Rykmans
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Stir Fried Squid in Lemon Ginger Sauce No. 3065 Yields 4 Servings
4 Squid 2 tsp Sugar 1 Piece Fresh Ginger, Peeled 2 Tbls Lemon Juice 2 tsp Oil 1 Cube Chicken Bouillon 3 Medium Zucchini 1 Tbls Soy Sauce 1/4 Cup Mushrooms, Sliced 1/2 Cup Water SAUCE: 2 tsp Cornstarch
Prepare the sauce first: Blend the cornstarch and sugar in a small bowl with the lemon juice. Stir in the remaining ingredients. Set aside. Prepare the squid: Hold the squid in one hand. Hold the head and gently pull with the other hand. The head and inside of the body will come away in a complete piece. Remove the bone found at the open end of the squid (it looks like a long piece of plastic). Clean the squid under cold water. Rub off the outer skin. Cut the squid evenly into rings. Cut the ginger into wafer thin slices. Finely shred the wafers of ginger. Drop the squid into a saucepan of boiling water. Boil for 10 seconds. Remove immediately. Drain. Heat the oil in the wok or large skillet. Stir fry the zucchini for 2 minutes. Add the ginger, squid and mushrooms. Stir fry for 2 minutes. Add the sauce. Cook, stirring constantly, until the mixture boils and thickens. Serve hot. ~~~ Sue Rykmans
Joel
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Cioppino --
1 large onion, chopped 1 medium green pepper - chopped 1/2 cup celery, sliced 1 carrot, shreded 3 cloves of garlic, minced 3 tablespoons olive oil
2 1lb. cans of tomatoes 1 8oz can of tomato sauce 1 tsp basil leaf, crumbled 1 bay leaf 1 tsp. salt 1/4 tsp. pepper
1 lb fresh/frozen halibut steak (skin removed) 1 doz. clams or mussels in shells 1/2 lb. shrimp - cleaned and deveined 1/2 lb. scallops 1/2 cup dry white wine
In a heavy soup pot, saute onion, green pepper, celery, carrot and garlic in olive oil until soft.
Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling, reduce heat and simmer, uncovered, for 2 hours. Remove and discard bay leaf.
Add the halibut, shrimp, scallops and wine, simmer 10 minutes
Place clams in pot and steam 5 - 10 minutes until the clams open and the fish is flaky (or steam the clams in a separate and add to the soup).
Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough bread.
Note: I often take a heavy hand with the shrimp and scallops. Enjoy!
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Cioppino
6 green onions, chopped 1 green bell pepper, chopped 2 or 3 leeks, white part only 1 Tbsp garlic 1 onion, chopped 1/2 cup minced fresh parsley 1/2 cup olive oil 2 bay leaves 1 tsp dried rosemary 1 tsp dried thyme 1 one-pound can whole tomatoes 1 one-pound can tomato sauce 1 one-pound can tomato puree 2 cups red wine salt and pepper to taste
about a pound of crab legs or claws, cracked about 18 cleaned clams or mussels about 1 pound filleted snapper, grouper, or other white fish, cut into 1 1/2 inch pieces about a pound of shrimp, peeled and deveined about a half-pound of scallops or oysters
Prepare the leeks by halving them, washing well under running water, then chopping.
In a large saucepan, cook the green pepper, leeks, garlic, onions, and parsley in the oil over moderate heat, stirring, until the onion is softened, about five minutes. Add bay leaves, thyme, rosemary, tomatoes, sauce, puree, wine, and salt and pepper. Bring to a boil and simmer, uncovered, stirring often, for about 30 minutes. (The original recipe specifies an hour and 30 minutes, but I can find no difference in the taste of the broth when I stop after 30 minutes. Longer cooking time *will* thicken the broth more.)
Layer the seafood in a large casserole or stewpot and pour the broth over it. Bring back to a boil and cook, this time covered, over moderately low heat, for 20 minutes, or until the clams are opened. Discard the bay leaves and any unopened clams.
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Coconut Beer Shrimp with Sweet and Tangy Sauce
1 tablespoon Cayenne Pepper 2 1/4 teaspoons Paprika -- sweet 1 1/2 teaspoons Pepper -- black 1 1/4 teaspoons Garlic powder 3/4 teaspoon Onion powder 3/4 teaspoon Thyme -- dried 3/4 teaspoon Oregano -- dried -----SHRIMP COATING----- 2 Eggs 1 3/4 cups Flour; all purpose -- in all 3/4 cup Beer -- fresh 1 tablespoon Baking powder 48 Shrimp; medium -- peeled (but tails on)& deveined 3 cups Coconut; grated -- about 6 oz. -----SWEET & TANGY DIPPING SAUCE----- 1 2/3 cups Orange marmalade -- an 18 oz. 5 tablespoons Mustard -- creole or brown 5 tablespoons Horseradish -- finally grated
Combine all ingredients of the Sweet and Tangy Dipping Sauce and refrigerate. Thoroughly combine the seasoning mix ingredients in a small bowl. In a separate bowl combine 2 ts of the mix with the eggs, 1 1/4 c of the flour, the beer and baking powder; mix well, breaking up any lumps. In a separate small bowl combine the remaining 1/2 c flour with 1 1/2 ts of the seasoning mix; set aside. Place the coconut in a separate bowl. Sprinkle both sides of the shrimp with the remaining seasoning mix. Then, holding the shrimp by the tail, dredge each in the flour mixture, shaking off excess, then dip in batter (except tail), allowing excess to drip off, and then coat generously with grated coconut and place on a baking sheet. Heat oil in a deep fryer to 350 degree F. Drop shrimp, one at a time, into the hot oil and fry until golden brown, about 30 seconds to 1 minute per side. Do not crowd. (You may want to cut the first shrimp in half after frying to best estimate frying time; the batter should be cooked through but the shrimp not overcooked.) Drain on paper towels. Serve immediately with Sweet and Tangy Dipping Sauce.
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Louisiana Boil
Recipe By : Emeril Lagassi Serving Size : 6 Preparation Time :0:00 Categories : Cajun Seafood
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -------For stock------- 6 Gal Water 4 Bags Zatarain's crab & crawfish boil 2 C Zatarain's liq crab & crawfish boil 1 1/2 to 2 cups salt 2 Tbsp peppercorns 2 Tbsp Louisiana hot sauce 2 Tbsp Creole seasoning -- or to taste ----For veggies and sausage---- 4 Ears Corn -- shucked, halved 2 Feet Andouille sausage 6 Lemons -- halved 16 skinned new potatoes 4 Onions -- peeled, quartered 4 heads Garlic -- halved horizontally 4 whole Artichokes 2 1/2 Lb Asparagus 1 bunch Celery -- washed, tops removed 24 Scallions trimmed & cut into 6" -lengths -------For seafood------- 1 dz Blue crab -- live 5 lb Crawfish -- live 2 lb Shrimp -- fresh, whole -------For creole seasoning------- 2 Tbsp salt 2 1/2 Tbsp paprika 2 Tbsp garlic powder 1 Tbsp dried oregano 1 Tbsp cayenne pepper 1 Tbsp black pepper 1 Tbsp onion powder 1 Tbsp dried thyme
Put all seasonings in a 10 gallon stainless steel pot (that has a straining basket in it) over a "Louisiana Rig" and bring to a boil. Taste boil for seasoning and correct to your liking.
Put potatoes and artichokes in pot, bring to boil and cook 5 minutes. Add remaining vegetables and sausage. Add blue crab and enough crawfish to fill pot to the top. Cover, bring to boil and then cut off the heat. Let steep 5-10 minutes. The longer it steeps the spicier the boil will become (some people will let it steep 25-30 minutes).
Drain and dump everything out on a table. Have plenty of beer, mineral water and iced tea available!
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AMEIJOAS PORTUGUESAS (Portuguese clams)
3 garlic cloves 1/4 cup olive oil 2 pounds small clams or mussels salt and pepper juice of 1/2 lemon 1 bunch of parsley. chopped Lemon wedges French bread, toasted
Halve garlic and saute it lightly in oil. When hot, add clams which have been thoroughly rinsed in several waters. Season with salt and pepper. Cover with tight lid and steam until clams open. Add lemon juice and parsley. Then shake pan to distribute and leave over heat for a few minutes longer. Serve piping hot with lemon wedges and slices of bread. Makes 4 servings
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MARYLAND STEAMED CRABS Preparation time: 20 minutes Cooking time: 20 minutes Yield: 6 to 8 servings
Cooking time: 20 minutes Yield: 6 to 8 servings
1 cup coarse (kosher) salt 2 tablespoons cracked pepper 1 tablespoon each: celery salt, dry mustard 1 teaspoon each: ground red pepper, celery seeds, ground ginger, paprika 2 cups each: cider vinegar, water 3 dozen live blue crabs
1. Mix the salt and seasonings together in a bowl.
2. Place a rack at least 2 inches off the bottom of a large, non-reactivepot. Pour in the vinegar and water, which should stay below the level of the rack. 3. Place about 6 crabs on the rack and sprinkle with 3 tablespoons of the seasoning; add another 6 crabs, sprinkle with another 2 to 3 tablespoons of seasonings and continue until all of the crabs and seasonings are in the pot.
4. Heat the liquid to a boil, cover, reduce the heat to a simmer and steam until the crabs turn red, no longer than 20 minutes.
5. Transfer to large platters or butcher paper and serve.
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Lobster with Vanilla
Live 1 1/2 pound lobster per person 1 onion 1 clove of garlic Tomatoes, skinned and finely chopped A little wine or fish stock Butter Sherry Vanilla extract Cayenne pepper
Cut the lobster in half. Crack the claws and cut the tail through the joints. Melt a knob of butter in a heavy saute pan, fry the onion and garlic gently. Add the lobster pieces and cook until they go red, before removing them to someplace warm. Now turn up the heat and add the rest of the ingredients, except the vanilla, buter and cayenne. Reduce the tomatoes until they're a bubbling mush, then turn down the heat and add the butter in bits and stir to stop the sauce from separating. Finally, add half a teaspoon of vanilla and a shake of cayenne. Pour the sauce over the lobster and serve with rice.
Stephanie da Silvace.
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From Paul Prudhomme's "Louisiana Cajun Magic Cookbook:"
VELVET SHRIMP
3 tbsp unsalted butter 1/2 cup finely chopped green onion tops 1 tbsp + 1 tsp Cajun Magic Seafood Magic, in all* 1/2 tsp minced garlic 1 lb medium to large shelled, deveined shrimp (save shells for stock!) 2 cup heavy cream, in all 2 tbsp Basic Seafood Stock** 1 cup (4 oz) shredded Muenster cheese
Hot cooked pasta - linguine or fettuccine works well
Melt butter in a 10" skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tbsp of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits off sides and bottom of skillet. Cook about 1 minutes and stir in remaining cream. Cook 1 minutes, or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook whisking 2 or 3 minutes, then add stock and cheese. Cook 1 minutes more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce. Serve over pasta.
Makes 4 servings.
* You can usually get Paul Prudhomme's Magic Seasonings at large grocery stores and specialty stores. Or you can order from his web site: http://www.chefpaul.com/table.html This spice and the seafood stock are what make this so good.
**BASIC SEAFOOD STOCK (This is very important to the flavor of the dish. Freeze the unused portion and use in other seafood dishes.)
Shrimp shells 1 celery top, or equivalent chopped celery 1 small onion, coarsely chopped 1 small carrot, coarsely chopped Water to cover ingredients
Place all ingredients in a saucepan and cover with cold water. Turn heat to high and bring to a boil. When liquid boils, reduce heat to low and simmer about 30 min.
Strain, cool and refrigerate until ready to use.
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