Ingredients:
3 T paprika
2 T kosher salt
1 T granulated or garlic powder
1 T black pepper
2 tsp ground white pepper
2 tsp onion powder
1 tsp cayenne
Whisk together all ingredients in a small bowl. Use on your favorite protein. Leftovers can be stored in a tightly sealed container for up to 6 months.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Creole Shrimp Vol-Au-Vent
Ingredients:
2 sheets frozen puff pastry, thawed to room temperature
1 egg, beaten
1 lb. medium size raw shrimp (40-50 count), peeled and deveined
2 T olive oil
1 T creole seasoning
2 T unsalted butter
2 T all purpose flour
1/2 cup yellow onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 T Worcestershire sauce
2 T Louisiana hot sauce
Kosher Salt
Pepper
1/2 cup heavy cream
1/4 cup sliced green onions, green tops only
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unroll one sheet of pastry dough on floured work surface. Lay a large coffee cup upside down on one corner edge of the pastry sheet and trace around rim using a sharp paring knife. Do this in all 4 corners. Throw away scrap dough. With the tip of your knife, make a smaller circle scoring only the top layer of the pastry dough, leaving a 1/4 inch border. Repeat this on all pastry rounds. This will allow you to cut out the top after baked so the stuffing can fit inside. Repeat this process on the other sheet of pastry dough, for a total of 8 rounds. Put them on the prepared baking sheet and brush with beaten egg. Bake until golden brown, about 12-14 minutes.
Remove from oven and let cool for a few minutes. Using a sharp knife, run it around the scored circle and remove the top. Save the lid to place back on top after stuffing mixture inside.
Rinse and season shrimp with creole seasoning. Add olive oil to a large skillet over medium high heat and cook shrimp through, about 4 minutes. Remove the shrimp to a bowl and set aside. In the same skillet, add butter and flour. Whisk and cook 3 minutes to make a blonde roux. Add the onion and garlic and cook for 2 minutes. Slowly whisk in the chicken broth, dash of salt and pepper, and Worcestershire sauce. Whisk occasionally and cook until sauce thickens and reduces, about 25 minutes. Add the heavy cream and hot sauce. Add the shrimp and green onions. Stir to combine and taste for seasoning, and adjust if needed. Add more hot sauce if you like it spicy.
Spoon equal amounts of the shrimp mixture into each puff pastry and top with the lids.
2 sheets frozen puff pastry, thawed to room temperature
1 egg, beaten
1 lb. medium size raw shrimp (40-50 count), peeled and deveined
2 T olive oil
1 T creole seasoning
2 T unsalted butter
2 T all purpose flour
1/2 cup yellow onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 T Worcestershire sauce
2 T Louisiana hot sauce
Kosher Salt
Pepper
1/2 cup heavy cream
1/4 cup sliced green onions, green tops only
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unroll one sheet of pastry dough on floured work surface. Lay a large coffee cup upside down on one corner edge of the pastry sheet and trace around rim using a sharp paring knife. Do this in all 4 corners. Throw away scrap dough. With the tip of your knife, make a smaller circle scoring only the top layer of the pastry dough, leaving a 1/4 inch border. Repeat this on all pastry rounds. This will allow you to cut out the top after baked so the stuffing can fit inside. Repeat this process on the other sheet of pastry dough, for a total of 8 rounds. Put them on the prepared baking sheet and brush with beaten egg. Bake until golden brown, about 12-14 minutes.
Remove from oven and let cool for a few minutes. Using a sharp knife, run it around the scored circle and remove the top. Save the lid to place back on top after stuffing mixture inside.
Rinse and season shrimp with creole seasoning. Add olive oil to a large skillet over medium high heat and cook shrimp through, about 4 minutes. Remove the shrimp to a bowl and set aside. In the same skillet, add butter and flour. Whisk and cook 3 minutes to make a blonde roux. Add the onion and garlic and cook for 2 minutes. Slowly whisk in the chicken broth, dash of salt and pepper, and Worcestershire sauce. Whisk occasionally and cook until sauce thickens and reduces, about 25 minutes. Add the heavy cream and hot sauce. Add the shrimp and green onions. Stir to combine and taste for seasoning, and adjust if needed. Add more hot sauce if you like it spicy.
Spoon equal amounts of the shrimp mixture into each puff pastry and top with the lids.
Mexican Shrimp Cocktail Delights
Ingredients:
1 pound cooked small shrimp (70/90 count), tails removed
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
2 green onions, sliced
1 1/2 cups Spicy V8 Juice
2 T fresh lime juice
2 T favorite picante sauce
1 T worchestershire sauce
1/4 cup fresh cilantro, chopped
kosher salt
black pepper
garlic powder
Tabasco hot pepper sauce, to taste
1 large ripe avocado, diced
In a large bowl, combine shrimp, tomatoes, cucumber, onion, V8 juice, lime juice, picante, worchestershire, and cilantro. Taste and season with salt, pepper, garlic powder, and Tabasco until perfect. Refrigerate for 4 hours.
When ready to serve, stir in the diced avocado. Serve in fancy glasses (margarita, martini, cocktail, etc.) and garnish with scallions and cilantro. Enjoy!
1 pound cooked small shrimp (70/90 count), tails removed
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
2 green onions, sliced
1 1/2 cups Spicy V8 Juice
2 T fresh lime juice
2 T favorite picante sauce
1 T worchestershire sauce
1/4 cup fresh cilantro, chopped
kosher salt
black pepper
garlic powder
Tabasco hot pepper sauce, to taste
1 large ripe avocado, diced
In a large bowl, combine shrimp, tomatoes, cucumber, onion, V8 juice, lime juice, picante, worchestershire, and cilantro. Taste and season with salt, pepper, garlic powder, and Tabasco until perfect. Refrigerate for 4 hours.
When ready to serve, stir in the diced avocado. Serve in fancy glasses (margarita, martini, cocktail, etc.) and garnish with scallions and cilantro. Enjoy!
Sausage, Chicken and Shrimp Gumbo
Ingredients:
1 1/2 cups vegetable oil
1 1/2 cups all purpose flour
2 T vegetable oil
1 large green pepper, diced
1 white onion, diced
3 ribs celery, sliced
4 cloves garlic, minced
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp crushed dried thyme
1 tsp paprika
1 can diced tomatoes, with juice
6 cups chicken stock
1 lb Eckridge sausage, sliced
1 lb chicken breasts, cut into bite size pieces
1 lb raw shrimp, peeled, deveined, tails removed
kosher salt
black pepper
Louisiana hot pepper sauce
white or brown rice, cooked per package instructions
In a cast iron skillet over medium low heat, stir together the vegetable oil and flour. Cook, stirring often, until a nice brown color is achieved. Set aside.
In a large stock pot over medium high heat, add 2 T vegetable oil, and saute the green peppers, onions, and celery for 5 minutes. Add the garlic and cook another minute. Add the spices, diced tomatoes, and chicken stock. Carefully, add 1/2 cup of the roux and stir well. Reserve the rest of the roux for thickening later.
Add the sausage and chicken to the pot, and cook until the chicken is cooked through. Add the raw shrimp and cook for another 5 minutes, or until shrimp is cooked through. Add more roux to achieve desired thickness. Taste and add salt and black pepper, as needed. If you like it spicy, add some Louisiana hot pepper sauce.
Serve over cooked rice and top with fresh chopped tomatoes and sliced green onions. Enjoy!
1 1/2 cups vegetable oil
1 1/2 cups all purpose flour
2 T vegetable oil
1 large green pepper, diced
1 white onion, diced
3 ribs celery, sliced
4 cloves garlic, minced
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp crushed dried thyme
1 tsp paprika
1 can diced tomatoes, with juice
6 cups chicken stock
1 lb Eckridge sausage, sliced
1 lb chicken breasts, cut into bite size pieces
1 lb raw shrimp, peeled, deveined, tails removed
kosher salt
black pepper
Louisiana hot pepper sauce
white or brown rice, cooked per package instructions
In a cast iron skillet over medium low heat, stir together the vegetable oil and flour. Cook, stirring often, until a nice brown color is achieved. Set aside.
In a large stock pot over medium high heat, add 2 T vegetable oil, and saute the green peppers, onions, and celery for 5 minutes. Add the garlic and cook another minute. Add the spices, diced tomatoes, and chicken stock. Carefully, add 1/2 cup of the roux and stir well. Reserve the rest of the roux for thickening later.
Add the sausage and chicken to the pot, and cook until the chicken is cooked through. Add the raw shrimp and cook for another 5 minutes, or until shrimp is cooked through. Add more roux to achieve desired thickness. Taste and add salt and black pepper, as needed. If you like it spicy, add some Louisiana hot pepper sauce.
Serve over cooked rice and top with fresh chopped tomatoes and sliced green onions. Enjoy!
Shrimp Salad Phyllo Cups
Shrimp Salad Ingredients:
1 lb shrimp, cooked and diced into 1/4 inch chunks
1 stalk celery, finely diced
1 green onion, finely diced
1 cup lite mayonnaise
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
hot pepper sauce, to taste
1 lemon, juiced
2 T chopped parsley
Phyllo Cups:
1 T butter, melted
garlic powder
pepper
grated parmesan cheese
Preheat oven to 350 degrees. Arrange phyllo cups on a baking sheet. Brush insides with melted butter. Sprinkle with garlic powder, pepper, and grated cheese. Bake for 4 minutes. Remove and let cool.
In a large bowl, add all shrimp salad ingredients and stir well to combine. Taste and adjust seasonings. When ready to serve, spoon shrimp salad into phyllo cups and sprinkle with grated parmesan cheese. Garnish with parsley leaves. Enjoy!
1 lb shrimp, cooked and diced into 1/4 inch chunks
1 stalk celery, finely diced
1 green onion, finely diced
1 cup lite mayonnaise
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
hot pepper sauce, to taste
1 lemon, juiced
2 T chopped parsley
Phyllo Cups:
1 T butter, melted
garlic powder
pepper
grated parmesan cheese
Preheat oven to 350 degrees. Arrange phyllo cups on a baking sheet. Brush insides with melted butter. Sprinkle with garlic powder, pepper, and grated cheese. Bake for 4 minutes. Remove and let cool.
In a large bowl, add all shrimp salad ingredients and stir well to combine. Taste and adjust seasonings. When ready to serve, spoon shrimp salad into phyllo cups and sprinkle with grated parmesan cheese. Garnish with parsley leaves. Enjoy!
Shrimp and Mushroom Penne Alfredo
Ingredients:
1 T olive oil
8 oz button mushrooms
2 cloves garlic, minced
3 T butter
1 T flour
2/3 cup heavy cream
1 cup 2% milk
1 T freshly squeezed lemon juice
1 lb raw shrimp, peeled, deveined, tail removed (whatever size you like)
Penne pasta, cooked per instructions
2 T grated Parmesan
kosher salt
black pepper
In a large skillet over medium heat, add olive oil and mushrooms. Cook mushrooms until tender, about 5-7 minutes. Add the garlic and cook another minute. Remove the mushroom mixture and set aside. Add the butter to the skillet, then flour. Stir constantly for 1 minute. Add the heavy cream and milk. Cook over medium low heat until thickened, about 5 minutes. Add the lemon juice and shrimp. Cook until shrimp are cooked through and pink. Add the mushrooms and cooked penne pasta, toss to coat, and let cook in the sauce for a couple of minutes. Turn off the heat and add the grated Parmesan cheese. Taste and season with salt and pepper. Toss in some flat leaf parsley, if you like fresh herbs. My kids don't, so I only added some to my bowl of pasta. Enjoy!
1 T olive oil
8 oz button mushrooms
2 cloves garlic, minced
3 T butter
1 T flour
2/3 cup heavy cream
1 cup 2% milk
1 T freshly squeezed lemon juice
1 lb raw shrimp, peeled, deveined, tail removed (whatever size you like)
Penne pasta, cooked per instructions
2 T grated Parmesan
kosher salt
black pepper
In a large skillet over medium heat, add olive oil and mushrooms. Cook mushrooms until tender, about 5-7 minutes. Add the garlic and cook another minute. Remove the mushroom mixture and set aside. Add the butter to the skillet, then flour. Stir constantly for 1 minute. Add the heavy cream and milk. Cook over medium low heat until thickened, about 5 minutes. Add the lemon juice and shrimp. Cook until shrimp are cooked through and pink. Add the mushrooms and cooked penne pasta, toss to coat, and let cook in the sauce for a couple of minutes. Turn off the heat and add the grated Parmesan cheese. Taste and season with salt and pepper. Toss in some flat leaf parsley, if you like fresh herbs. My kids don't, so I only added some to my bowl of pasta. Enjoy!
Creamy Shrimp Manicotti
Ingredients:
1 box Barilla manicotti pasta
1 box Barilla manicotti pasta
1 lb cooked shrimp, cut into small bite size pieces
1 container ricotta cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 clove garlic, minced
Italian seasoning
salt
pepper
Preheat oven to 350 degrees. Spray large lasagna casserole dish with non-stick cooking spray. Set aside. Cook manicotti in salted, boiling water with a drizzle of olive oil until al dente, about 8 minutes. Drain and set aside to cool slightly. In a large bowl, combine cooked shrimp, cheeses, garlic, and seasonings. It's time to cook the bechamel sauce.
Bechamel Sauce:
5 T unsalted butter
Preheat oven to 350 degrees. Spray large lasagna casserole dish with non-stick cooking spray. Set aside. Cook manicotti in salted, boiling water with a drizzle of olive oil until al dente, about 8 minutes. Drain and set aside to cool slightly. In a large bowl, combine cooked shrimp, cheeses, garlic, and seasonings. It's time to cook the bechamel sauce.
Bechamel Sauce:
5 T unsalted butter
2 cloves garlic, minced
1/2 cup flour
4 cups warm milk
salt to taste
pepper to taste
pinch of nutmeg
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 2 minutes. Add the flour and whisk until smooth, about 2 minutes. Add the warm milk, whisking constantly, until the sauce is thick and creamy, about 8 minutes. Season with salt, pepper, and nutmeg. Taste for seasonings and adjust if needed. Remove from heat and set aside.
Stuff each manicotti with shrimp and cheese mixture. Arrange in prepared casserole dish side by side in a single layer. Cover with bechamel sauce. Top with additional mozzarella cheese if you want. Bake in preheated oven for 25 minutes until cheese is heated through and bubbly. Let cool for at least 5 minutes so manicotti can set. Serve with a light salad.
This is a very rich dish and can be lightened up by using part-skim cheeses. It's also good to use fresh herbs such as basil or Italian parsley in the filling.
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 2 minutes. Add the flour and whisk until smooth, about 2 minutes. Add the warm milk, whisking constantly, until the sauce is thick and creamy, about 8 minutes. Season with salt, pepper, and nutmeg. Taste for seasonings and adjust if needed. Remove from heat and set aside.
Stuff each manicotti with shrimp and cheese mixture. Arrange in prepared casserole dish side by side in a single layer. Cover with bechamel sauce. Top with additional mozzarella cheese if you want. Bake in preheated oven for 25 minutes until cheese is heated through and bubbly. Let cool for at least 5 minutes so manicotti can set. Serve with a light salad.
This is a very rich dish and can be lightened up by using part-skim cheeses. It's also good to use fresh herbs such as basil or Italian parsley in the filling.
Shrimp & Sausage JambaGumbo
Ingredients:
1 package Eckridge sausage, sliced into bite size pieces
1 lb large raw shrimp, peeled and deveined
1 yellow onion, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
2 T olive oil
1 can petite diced tomatoes
3 cans low sodium chicken broth, 1/2 cup reserved
1-2 T corn starch
3 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp black pepper
dash Louisiana hot sauce
1 cup uncooked long-grain white rice (NOT instant)
In a large stock pot or dutch oven, heat olive oil over medium high heat. Add onions and green bell pepper. Saute until soft, about 10 minutes. Add garlic and cook another minute. Add sausage, canned tomatoes, chicken broth (reserve 1/2 cup to thicken later), and all spices. Bring to a boil and add the rice. Cover, reduce heat to low, and simmer for about 20 minutes. Stir, add shrimp, and cover. Continue to simmer until shrimp are cooked through and opaque, about 5 minutes. In a small cup, stir together cornstarch and remaining 1/2 cup chicken broth. Add 1/2 mixture to jambalaya. Stir and add more cornstarch mixture if needed to make it as thick as you like. Taste for seasonings and adjust. Serve with Louisiana hot sauce on the side so you can spice it up to your heat level! Enjoy!
1 package Eckridge sausage, sliced into bite size pieces
1 lb large raw shrimp, peeled and deveined
1 yellow onion, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
2 T olive oil
1 can petite diced tomatoes
3 cans low sodium chicken broth, 1/2 cup reserved
1-2 T corn starch
3 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp black pepper
dash Louisiana hot sauce
1 cup uncooked long-grain white rice (NOT instant)
In a large stock pot or dutch oven, heat olive oil over medium high heat. Add onions and green bell pepper. Saute until soft, about 10 minutes. Add garlic and cook another minute. Add sausage, canned tomatoes, chicken broth (reserve 1/2 cup to thicken later), and all spices. Bring to a boil and add the rice. Cover, reduce heat to low, and simmer for about 20 minutes. Stir, add shrimp, and cover. Continue to simmer until shrimp are cooked through and opaque, about 5 minutes. In a small cup, stir together cornstarch and remaining 1/2 cup chicken broth. Add 1/2 mixture to jambalaya. Stir and add more cornstarch mixture if needed to make it as thick as you like. Taste for seasonings and adjust. Serve with Louisiana hot sauce on the side so you can spice it up to your heat level! Enjoy!
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