Showing posts with label creole seasoning. Show all posts
Showing posts with label creole seasoning. Show all posts

Thursday, May 12, 2016

Sloppy Shrimp and Shrimp Stock recipes




Jimmy Buffett's sister Lulu was a guest on this morning's "Cooking with Friends" on the Fox and Friends morning show.  What a personality!  We would love to visit her restaurant if we are ever in the Florida panhandle area. I wonder if they have a burger on the menu called "Cheeseburger in Paradise" . . . I bet they do! Check out the link below for more information on her restaurant, cookbook and more recipes. 

I want her cookbook! . . . OK, so I couldn't resist, I just went to Amazon and bought the cookbook :)  Can't wait to get it!!!

She had our mouths watering with her recipe for Sloppy Shrimp and also provided her recipe for shrimp stock.






"If you like pina coladas and getting caught in the rain, then you’ll love these recipes from Jimmy Buffett’s sister Lucy! Her cookbook “Lulu’s Kitchen: A Taste of the Gulf Coast Good Life” features these recipes and more, inspired by her coastal Southern roots and Grandma’s cooking! Learn more about Lucy, her cookbook, and her restaurant Lulu’s by clicking here."

Fox and Friends website



SLOPPY SHRIMP




Sloppy Seasoning Mix:
2 tsp. salt
1 tsp. black pepper
½ tsp. white pepper
½ tsp. cayenne pepper
½ tsp. crushed red pepper flakes
1 tsp. onion powder
2 tsp. paprika


Ingredients:

1 stick, plus 2 tbsp. unsalted butter, divided
½ c. olive oil
2 tbsp. fresh garlic, finely chopped
2 tbsp. fresh rosemary, finely chopped
½ c. dark beer, room temperature
½ c. Shrimp Stock (recipe below)
2 lbs. large headless shrimp in the shells
1 tbsp. LuLu’s Perfect Pepper Hot Sauce™
1 tbsp. Worcestershire sauce
Juice of 1 lemon
Zest of 1 lemon
2 tbsp. fresh parsley, minced
1 loaf French bread or 4 hot dog buns


Instructions:


In a small bowl, combine all seasoning mix ingredients. Set aside.

Melt 1 stick of butter with olive oil over medium-high heat in a heavy skillet large enough to fit shrimp without overcrowding. When butter and oil begin to sizzle, add garlic and rosemary. Stir once. Add seasoning mix and stir once.

Add beer and shrimp stock, shaking skillet to marry the oil and liquid. Bring to a boil over medium-high heat, stirring or shaking the skillet constantly.

Add shrimp. Stir to coat and sauté or shake pan, turning shrimp, for 2 to 3 minutes or until they begin to turn pink. Add remaining 2 tablespoons butter, hot sauce, Worcestershire sauce, lemon juice, lemon zest, and parsley. Stir well and cook for 1 minute. Do not overcook shrimp!

Quickly remove shrimp with a slotted spoon to 4 soup bowls. Ladle liquid over shrimp and serve immediately with crusty French bread and a roll of paper towels.

SHRIMP STOCK

Makes about 4 quarts

Ingredients:
Heads, tails, and shells from 5 pounds of peeled shrimp – or – tails and shells from 4 pounds of shrimp and 1 pound shrimp in the shell
6 qts. water
3 onions, chopped into large chunks
6 ribs celery, chopped into large chunks
1 bunch green onions, chopped into large pieces
Handful of parsley with stems, thoroughly washed
2 lemons, sliced into ¼ -inch rounds
1 tsp. whole black
Peppercorns
1 whole clove garlic

Instructions:

Run cold water over shrimp heads and shells (or shrimp if using them). Place all ingredients into an 8-quart stockpot over high heat. Bring to a boil. Reduce heat to medium or until stock is simmering. Skim foamoff the top. Continue to skim as needed.

Cook stock for 2 hours or until stock is reduced to about 4 quarts.
Place uncovered stockpot in an empty sink. Fill sink with water and ice around the stockpot. Stir stock every 15 minutes until completely cooled. Strain stock and refrigerate or freeze immediately.


LULU’S CRAZY CREOLA SEASONING

Makes ½ cup

Ingredients:

1 tbsp. salt
2 tbsp. granulated garlic
4 tsp. granulated onion
¼ c. paprika
1½ tsp. black pepper
2 tsp. cayenne pepper
2 tsp. white pepper
½ tsp. dried thyme leaves
½ tsp. dried oregano leaves

Instructions:

Combine all ingredients. Store in an airtight container.


Excerpted from the book LULU’S KITCHEN by Lucy Buffett. Copyright © 2007, 2016 by Lucy Buffett. Reprinted with permission of Grand Central Life & Style. All rights reserved.



Saturday, June 21, 2014

Broiled Catfish With Fresh Thyme, Garlic, And Lemon



Emeril LaGasse is one of my favorite chefs ever.  Love his style of cooking!

I won't be using freshwater catfish for this recipe, instead, will use tilapia or cod.  Would not change a thing about anything else.

Healthy and delicious!




Source:  Emeril.com




INGREDIENTS
    • Four 6- to 8-ounce skinless catfish fillets
    • 2 teaspoons Emeril's Original Essence or Creole Seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground white pepper
    • 1 tablespoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon fresh thyme leaves
    • Juice of 1 lemon
    • 1 tablespoon chopped fresh parsley (optional)
    • Lemon wedges, for serving (optional)


DIRECTIONS

Position a rack about 4 inches from the broiler element and preheat the broiler.

Line a rimmed baking sheet with aluminum foil. Season the catfish fillets on both sides with the Essence, salt, and white pepper, and place the fillets on the prepared baking sheet.

In a small bowl, combine the garlic, olive oil, and thyme. Using a small spoon, spread the garlic mixture evenly over the catfish. Then drizzle the fillets with the lemon juice.

Transfer the baking sheet to the broiler. Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove from the oven and serve immediately, sprinkled with the parsley and garnished with lemon wedges if desired.



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