Buttery Garlic Shrimp & Crab Bruschetta

Thursday, April 24, 2014

Ingredients:


Buffalo Shrimp Wrap

Monday, August 12, 2013

2 pounds of Louisiana Shrimp
1 Stick of butter--Unsalted
1 bag of Julian carrots
1 bag of Sugar Snaps
1 small bag of sweet peas
1 can of whole baby corn
1 bottle of Moore's Buffalo Wild Wing Sauce
Tony's seasoning
Granulated garlic

Place Sugar Snaps, 3/4 the bag of carrots, 1/2 the bag of sweet peas, can of baby corn and 1/2 the stick of butter in the frying pan. Once the butter melts add the buffalo sauce--about one cook spoon and let the veggies cook. Add the other half of the butter and a couple more cook spoons of buffalo sauce along with some granulated garlic and Tony's seasoning. Once the butter is melted add the shrimp. When the shrimp is cooked, serve hot over the penne pasta along with a chunk of fresh baked garlic bread.  Read More...


Big Easy Barbeque Shrimp

Sunday, August 11, 2013

For 4 (based on ½ pound of shrimp per person)

2 lbs LOUISIANA shrimp

½ lb Butter/margarine
½ cup Canola oil
1 tsp Tabasco sauce (to taste)
1 tsp Liquid smoke
½ tsp Lemon juice
2 tsp Worcestershire sauce
3 tsp Crushed garlic (fresh preferred, but powdered okay)
6 oz Beer/white wine/shrimp stock/water/chicken stock
¼ cup Fresh chopped parsley (or 1 tsp dried)

2 tsp Cayenne pepper (or less for less burn)
2 tsp Black pepper
1 tsp White pepper
1 tsp Salt
1 tsp Ground thyme
½ tsp Ground oregano
½ tsp Ground basil
1 tsp Paprika
1 tsp Ground rosemary
3 tsp Onion powder
1-1/2 Bay leaves (dried finely crushed)

Night before Serving:
Rinse shrimp (you can devein if you want) and drain in colander. While shrimp drains, whirl dry flavorings in mini-chopper or blender until pulverized into fine powder. Combine all the wet and dry flavorings in a saucepan, and heat on a low burner until butter is melted. Mixture will look dark and glossy. Stir often. When butter is completely melted, set sauce aside and let cool. Meanwhile, layer shrimp in a deep bowl. Pour cooled sauce over shrimp. Cover and refrigerate until ready to cook the next day. Stir occasionally.

Day of Serving:
Heat oven to 325°F. Spread marinated shrimp in shallow baking pan. Pour any remaining sauce over shrimp. Bake until shrimp turn pink, turning every 10 minutes until done (no more than 30 minutes). Serve in deep bowls with slices of crusty French baguettes to soak up sauce. Also good over hot, steamed rice. (You can also cook individual portions on stove top in black frying pan; just make sure each portion has enough sauce to dip bread.)

This is a messy, finger-lickin’ good one-bowl dish best served for a crowd who isn’t wearing their Sunday best, or isn’t fussy about shelling their own shrimp. Cover the table with newspapers and have lots of napkins on hand. Give everyone a finger bowl with warm water and a soft towel.


Balsamic Shrimp

Sunday, August 11, 2013


1 1/2 pounds large Louisiana uncooked shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 cup Traditional Aceto Balsamico (aged Balsamic Vinegar) or Faux Aged Balsamic Vinegar (see recipe below)
sea salt
1 tablespoon snipped chives, chervil leaves, or minced Italian parsley for garnish


Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour.

Heat a skillet large enough to hold the shrimp and when it's hot, add the butter. When the butter sizzles, add the shrimp. Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.

Reduce heat to low, add the balsamic vinegar or Faux Aged Balsamic Vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Add an additional 3 tablespoon, one at a time, and continue to cook the shrimp stirring constantly until they're coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.

Remove the shrimp to a serving platter and sprinkle very lightly with the sea salt or coarse salt. Drizzle with the Balsamic Vinegar Glaze and sprinkle with the chopped herbs. Serve immediately.

Makes 4 to 6 servings.

Faux Aged Balsamic Vinegar:

Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don't have it in your pantry - chefs have learned to do as the Italians so - reduce your commercial-grade balsamic vinegar with a little brown sugar. It's a good second.

1/2 cup Balsamic Vinegar, commercial grade
2 tablespoons light brown sugar

In a small saucepan over medium to medium-high heat (depending on your stove), let mixture simmer and reduce the vinegar for approximately 4 minutes until thickened and reduce by 1/2. Add the brown sugar and simmer an additional 2 minutes longer.

Makes 1/4 cup.


Grilled Shrimp with Chipotle Peppers in Adobe Sauce

Sunday, August 11, 2013


12 large Louisiana shrimp, peeled, deveined, rinsed & patted dry
3 Chipotle peppers in Adobo sauce pureed
1/2 fresh lime juce
2 tablespoons olive oil
1 teaspoon sea salt
1 pinch fresh pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried garlic ground from a garlic mill
Garnish with 1 tablespoon chopped green onion and a lime wedge
2 skewers

Using a blender, add all ingredients and puree. Place 6 shrimp on each skewer. Using a pastry brush coat both sides of shrimp, place on a plate and refrigerate 30-min or longer covered.

Preheat grill on high to get metal grates really hot. Reduce heat to medium and immediately place shrimp on cleaned grill. Cook until done. Garnish with green peppers and fresh lime.