Recipes & More

SHRIMP COCKTAIL

Ingredients

1lb Large (16/20) Shrimp, peeled & deveined with tail on
½ Lemon
½ Medium Onion, quartered
Sea Salt
Water
Ice Cubes

Directions:

1. Fill a saucepan with enough water to cover the shrimp (Do not add shrimp at this time)
2. Squeeze lemon into the water and drop the lemon into the pot.
3. Add onion and salt
4. Bring water to a boil.
5. When water is at a boil, add shrimp, reduce heat to medium and cook for 3 minutes.
6. Fill a large serving bowl ¾ full with ice.
7. Remove shrimp from water, using a slotted spoon place shrimp on the ice to cool.

COCKTAIL SAUCE

Ingredients

1 Cup Ketchup
2 Tbsp Prepared Horseradish
1 Tsp Hot Sauce
1 ½ Tsp Fresh Squeezed Lemon Juice
½ Tsp Ground Black Pepper

Directions:

1. Stir all ingredients together in a small bowl until well combined. Place in a container and cover.
2. Refrigerate for at least one hour before serving.

PAN SEARED SWORDFISH

Ingredients

1lb Swordfish steak
1Tbsp Vegetable oil + 1 Tsp
1tsp Seafood seasoning, your preference

Directions:

1. Coat swordfish with seasoning and one teaspoon of oil
2. Heat the remaining oil in a nonstick skillet over medium-high heat.
3. Cook the swordfish steak until brown on one side, about four minutes.
4. Carefully flip the swordfish and cook 3-4 minutes on the other side.
5. Plate and serve.

BLACKENED CATFISH

Ingredients

1-2lb Catfish fillets, skinned
1Tsp Black Pepper, ground
1Tsp Granulated Garlic
1Tsp Onion Powder
1Tsp Paprika
1Tsp Parsley, dried
1Tsp Cayenne Pepper
1Tsp Sea Salt
1/4Tsp Thyme, dried
1/2Tsp Oregano, dried
1Tsp Vegetable Oil

Directions:

1. In a small bowl, mix all the spices.
2. Pat the catfish dry
3. Sprinkle the spice mix on both sides of the catfish fillet.
4. Heat vegetable oil in a small cast iron skillet on high heat.
5. Add the catfish and cook each side for 3-4 minutes or until the fish is flaky.
6. Serve with desired sides.

HOT CRAB DIP

Ingredients

8oz Cream Cheese, softened
¼ Cup Sour Cream
¼ Cup Mayonnaise
1 Cup Cheddar Cheese, grated
1 Tsp Granulated Garlic
½ Tsp Paprika
1 Tbsp Worcestershire Sauce
½ Lemon, juiced
½ Tsp Sea Salt
¼ Tsp Pepper
1 lb Lump Crab Meat (canned or fresh, squeeze to remove moisture)

Directions:

1. Preheat your oven to 350 degrees.
2. In a medium bowl combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic, paprika, Worcestershire sauce, lemon juice, salt and pepper.
3. Stir together until combined.
4. Fold in lump crab meat
5. Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly.
6. Serve with sliced toasted baguette.

COLD CRAB DIP

Ingredients

8oz Cream Cheese, softened
1 Cup Mayonnaise
1 Tbsp Lemon Juice, fresh squeezed
¼ Cup Green Onions, chopped
½ Tsp Old Bay Seasoning
1 lb Lump Crab Meat (canned or fresh, squeeze to remove moisture)

Directions:

1. Blend the cream cheese, mayonnaise, lemon juice and seasoning in a food processor until smooth.
2. Fold in the green onions.
3. Fold the crab into the mixture using a spatula. Do not over mix to avoid breaking up the crab.
4. Transfer mixture into a bowl.
5. Cover and chill for at least 2 hours.
6. Serve with crackers or bread.

PAN SEARED SALMON

Ingredients

1-2lb Salmon fillet, cut into approx 6oz portions
1 Tbsp Olive Oil
½ Tsp Sea Salt
1 Tbsp Dill Weed, dried (or 2Tbsp fresh dill)
2 Tbsp Butter
1 Lemon

Directions:

1. Coat salmon with Olive Oil and sprinkle with sea salt and dill
2. Heat the oil in a nonstick skillet over medium heat until hot
3. Cook the salmon skin side down until crispy
4. Carefully flip the salmon fillet.
5. Reduce the heat to medium and cook for an additional 3-4 minutes depending on the thickness of the fillet.
6. Plate and place a pat of butter on top and allow to melt.
7. Serve with vegetables, rice or salad.

JAMBALAYA

Ingredients

½ lb Andouille sausage
1 lb Chicken breast boneless, cut into 1-inch cubes
½ lb Shrimp, peeled tail off chopped
1 Onion, diced
1 Green bell pepper, seeded and diced
2 Celery stalks, diced
4 Garlic cloves, minced
2 Tbsp Cajun seasoning
½ Tsp Black pepper & Red pepper flakes
¼ Tsp Thyme dried
1 Tsp Oregano, dried
1 Tsp Sea salt
2 TbspVegetable Oil
1 Can Crushed tomatoes (14 oz can)
3 Cup Chicken stock
1 ½ Cup Rice, uncooked
1 Tbsp Worcestershire sauce
Sliced green onions and chopped parsley, to garnish

Directions:

1. Heat oil in a large Dutch oven over medium heat. Season chicken pieces & sausage with Cajun seasoning. Sauté sausage until browned. Remove with a slotted spoon and set aside. Add chicken and sauté until lightly browned on all sides. Remove with a slotted spoon and set aside.
2. Add to the pot onion, bell pepper, celery and sauté until tender. Stir in the garlic and sauté for 2 minutes. Stir in tomatoes and
all the spices. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3. Stir in the rice and chicken broth. Add the Worcestershire sauce. Bring to a boil, reduce heat, and cover the pot. Simmer for 20 minutes.
4. Stir in the shrimp and cook covered for 7 minutes, or until liquid is absorbed. Serve immediately with sliced green onion and parsley.

MUSSEL AND SHRIMP STEW

Ingredients

¾ Stick of Butter
1 Tbsp Minced Garlic
½ Onion, chopped
¼ C Sun Dried Tomatoes
3 C Seafood Stock (Can substitute chicken stock)
4 oz Andouille Sausage
1 Tbsp Smoked Paprika
1 Tsp Hot Smoked Paprika
1 Tsp Dried Basil
1 LB Mussel Meats
½ LB Shrimp (cut in half lengthwise)
½ C Heavy Cream
Salt & Black Pepper to taste

Directions:

1. Melt butter over low heat
2. Add garlic, onion and tomatoes sauté 3-4 minutes.
3. Add sausage and cook another 3-4 minutes.
4. Next add the seafood stock and spice, bring to a low boil
5. Add shrimp and mussels, cook for 3 minutes then reduce heat to simmer.
6. Stir in heavy cream.
7. Serve with some crusty bread for dipping.