Gulf Coast Style Sheet Pan Shrimp Boil

 

Photo source:  House of Nash Eats

"This easy sheet pan shrimp boil is loaded with juicy shrimp, sweet corn, tender potatoes, and smoky andouille sausage, roasted in the oven with classic Old Bay seasoning for a flavor-packed, no-mess dinner. It’s a one-pan meal that’s perfect for summer nights, meal planning, or laid-back entertaining with friends."

"Different regions take slightly different approaches in terms of flavors and how a shrimp boil is served. My version is closest in flavor to shrimp boils you might find along the Gulf Coast in states like Texas, Alabama, Mississippi, or the Florida panhandle where they are heavy on the use of spices like Old Bay or Zatarain’s and frequently pair it with citrus like lemon or orange slices for brightness.

In Louisiana, shrimp boils are fiery and bold, with even more spice. You’ll notice at lot more cayenne pepper, paprika, garlic, and bay leaves, along with a bottle of hot sauce on the table.

In South Carolina and Georgia, this dish is often referred to as “Frogmore Stew” or “Lowcountry Boil” and it’s much more mild, focusing the flavors more on the combination of shrimp and smoked sausage."

  Comments from House of Nash Eats

This is my kind of meal with all the shrimp, corn and potatoes!!  I've had this meal before at Red Lobster, which was excellent, but have never made it myself.  Love, love, love!!!

Click here to go to the House of Nash Eats recipe page.

New Orleans-Style Spicy Shrimp UPDATE

Photo source: Taste of Home

 
The name of the recipe and the photo is all I need to know that I'm going to make this soon with my variation.  I've already been thinking about this :)  The recipe calls for shell-on shrimp, but I would use peeled/deveined shrimp with maybe a little more sauce and serve over white rice.  I can taste it now.  

This recipe comes from Taste of Home and the creator has this description of the shrimp:  "This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat."

Click here to go to the recipe.

Another recipe . . .

Spicy New Orleans Shrimp

"This Spicy New Orleans Shrimp is buttery, spicy, smoky, and unapologetically saucy, the kind of dish that leaves an empty skillet and zero regrets. If you like bold flavors and minimal effort, you’re going to love this one."  Comment from Jo Cooks

Click here to go to the Jo Cooks recipe page.

Crab Rangoon

 

Photo source:  The Spruce Eats

"This beloved appetizer is found on menus at many Asian restaurants, but you can easily recreate them at home. With just a package of wonton wrappers, some crab meat, and cream cheese, you'll be folding up these savory snacks in no time — almost as quickly they'll disappear from the party table."  Comment from The Spruce Eats

Love crab rangoons, but never made them.  That will be changing soon!

Click here to go to The Spruce Eats recipe page.

Fish Cakes

 

Photo source:  Taste of Home

"Forget about frozen fish sticks. This fish cake recipe can be used to add a fun twist to burger night, and is a kid-friendly way to serve seafood for dinner. Made with tender, flaky whitefish and a handful of pantry staples, the mixture is shaped into patties, lightly coated in bread crumbs and pan-fried until golden and crispy on the outside."  Comment from Taste of Home

My love for seafood has me searching for new seafood recipes since I have lost my recipes.  But strangely enough, I love those frozen fish sticks!

Click here to go to the Taste of Home recipe page.

Lemon Garlic Parmesan Shrimp Pasta

 

Photo source:  The Recipe Critic

"Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp is cooked in a buttery lemon garlic sauce and then tossed in fresh parmesan cheese and pasta. It’s unbelievably good and sure to become a new favorite!"  Comment from Alyssa of The Recipe Critic

Shrimp pasta is my favorite meal and I love finding variations for a little something different.  This version is new to me and I'd like to try it.  Thanks Alyssa!

Click here to go to The Recipe Critic recipe page.

Beer-Battered Fish

 

Photo source:  Southern Living

"The secret to great beer-battered fish is in the batter: It needs to be light, crispy, and slightly airy, and cold. We achieved that perfection with this recipe."  Comment from Southern Living 

It has been years since I've had beer battered fish and I love it.  We used to go to the Arthur Treachers Restaurant all the time and then they closed.  Since then there isn't anywhere that I know of to get it.  I look forward to making my own.

Click here to go to the Southern Living recipe page.

Angel Hair Pasta with Spicy Shrimp

Angel hair pasta is one of my favorite types of pasta.

What I really love . . . it is ready to go from boiling water to plate in 3 or 4 minutes.  When I don't know what I'm hungry for, I start the water boiling with salt and garlic, throw in the Angel Hair Pasta and on the side melt some butter in a little olive oil, add minced garlic.  Drain the pasta, add the butter and garlic mixture and liberally add parmesean cheese.  One of my favorite meals ready within 10 minutes!  Add a salad and some bread and you've got an awesome meal.

But if you want to get a little fancier . . . try Angel Hair Pasta with Spicy Shrimp!  With my version, I saute garlic, green onion, cayenne pepper and dill in a mixture of olive oil and butter, add shrimp and cook for just 4 minutes (or until the shrimp is pink) . . . don't overcook the shrimp!!  Pour over the pasta, add some parmesean cheese . . . mmmm!

Cheesy Shrimp and Grits

 

Photo source:  The Recipe Girl

"A classic Southern dish you can make at home in minutes, Cheesy Shrimp and Grits is a creamy, comforting bowl of happy. Cheesy grits are topped with a healthy helping of tender shrimp swimming in a slightly spicy cream sauce that will keep you digging in for more."  Comment from The Recipe Girl

Shrimp and Grits is one of those meals that I love and want many different versions to try.  This one looks like a winner!

Click here to go to The Recipe Girl recipe page.

Shrimp Scampi with Linguini

Photo source:  The Food Channel

One of my favorite meals!  There are many ways to make what I call shrimp pasta, either a butter base or white sauce with many variations in between.  If you click on the label "shrimp pasta," you will find more recipes.

This recipe comes from one of my favorite chefs, Tyler Florence from The Food Network.  All of his recipes are fabulous!  Click here to go to the recipe page.

Creamy Crab Pasta

 

Photo source:  Simply Recipes

This Creamy Crab Pasta looks like some of the expensive pasta dishes I've had at popular restaurants.  The homemade pasta dishes I make at home are just as delicious as those in the restaurants.  If you just want to get out of the kitchen and give yourself a break, go to the restaurant.  But if you just want an awesome pasta dish that you can make yourself for a fraction of the price, try a recipe like this one.

Click here to go to the Simply Recipes recipe page and make this awesome crab pasta.

Feast of the Seven Fishes - Shrimp Scampi

 

Photo source: Sip and Feast

"In Italy, it’s called La Vigilia di Natale, but here in the US, it’s known as no other than the Feast of the Seven Fishes. This time-honored tradition of preparing a delectable seafood banquet to commemorate Christ’s birth takes place on Christmas Eve and is heralded by Italian-Americans as one of the most important meals of the calendar year."  Comment from Sip and Feast

My first choice for the seafood banquet would be shrimp scampi.  That is all I would need!  And a fresh loaf of Italian bread and some angel hair pasta.  It is what I will be making for my Christmas Eve feast.

Click here to go to the Sip and Feast recipe page.

Baked Tilapia

 

Photo Source:  Taste of Home

"Baked tilapia is a great beginner’s seafood recipe, especially for those scared of preparing fish. It cooks quickly and can be easily found in the frozen food section of most U.S. grocery stores, and at just about any fish counter. It’s mild in flavor, inexpensive, and comes in naturally portioned, ready-to-cook fillets." Comment from Taste of Home

Most people probably eat tilapia regularly, cooked the same way.  For myself I get bored and would love to find more ways to cook tilapia.  The recipe being low carb is a plus.

Click here to go to the Taste of Home recipe page.

Seafood Mac and Cheese from Kardea Brown

Photo Source:  The Food Network

This seafood mac and cheese is my favorite item from the episode Sunday Supper on the Food Network. 

Click here to go to the Seafood Mac and Cheese recipe page.

If you love southern food, you must check out Kardea Brown, who has some of the best southern recipes I've seen.  She is from South Carolina, where the dishes are different than those southern recipes from Florida.  Her show is quite a treat.  You can find her videos on The Food Network's You Tube channel  Click here to go there.

Baked Stuffed Shrimp

 

Photo source: Food Folks and Fun

"I have recreated this recipe to bring a little bit of my Grandma’s New England home cooking into my kitchen and yours. I like to serve this stuffed shrimp with my rice pilaf recipe." Comment from Jillian of Food Folks and Fun.

My favorite food ever is shrimp and I love stuffed shrimp.  This one sounds like a winner.

Click here to go to Jillian's recipe page.

Hot and Spicy Hush Puppies from the Neelys

Recipe and photo courtesy The Neelys . . . The Food Network

Show: Down Home with the Neelys

Episode: Loungin' and Lunchin'

Hush puppies are the perfect compliment to a seafood meal, at least they are in my opinion. 

I really miss The Neelys on The Food Network.  However, those episodes are on the website as well as this episode which is available on video as well as the recipe you can print out.  Just click on the link above.

 

Gina's Crispy Cornmeal Fried Shrimp

Originally posted August 2011

My favorite meal . . . love it with a baked potato, corn, hush puppies and of course, lots of tartar sauce.

The way I make my fried shrimp, which I also use to pan fry fish and chicken fingers.  There is something about the corn meal that gives it that perfect texture and the Cajun seasoning (I use red cayenne pepper) gives it just enough spice.  

The other thing I do is use a generous amount of dill (sorry, I don't measure) in the flour mixture and a little garlic salt.  I love using dill when cooking seafood!  

I have a few variations.  When I'm in a real hurry, I don't even dip it in egg first . . . it still works well.  Sometimes I marinate the shrimp or fish in a little olive oil, lemon and dill for around 15 minutes instead of using the egg dip.  It gives a different dimension of flavor that is delicious and goes well with tartar sauce.

It is very important when cooking shrimp . . . do not overcook!  I have found that a total of 3 to 4 minutes is enough.  Quick and easy :)

Directions

In a bowl, whisk together ¼ cup flour, ¼ cup cornmeal, and 1 teaspoon Cajun seasoning.

Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp in ½ inch of oil until golden and crisp, 2 to 3 minutes. 

Serve with tartar sauce.

Shrimp and Grits

Shrimp and grits is a favorite comfort food that is easy to make for such a delicious meal.  There are so many versions of this recipe, but this one is simple and basic.  Perfect with cornbread on the side.

This recipe comes from Taste of Home.  Click here to go to the recipe.  

The Ultimate Shrimp and Grits

 

Photo source: Tyler Florence.com

To go to recipe:

Show: Tyler's Ultimate

Episode: Ultimate Shrimp & Grits

Anything from Tyler Florence is good!
He's my favorite chef of all time.

Shrimp and grits is not the easiest meal to put together
. . . but isn't it worth it?

It is the perfect meal for any special occasion.

Spicy Crab Cakes

Crab cakes are one of my favorite foods . . . and I have posted a bunch of crab cake recipes in the past. This is another recipe a friend shared with me that I have not tested yet from my personal recipe collection.

The mayonnaise sauce in particular caught my eye and I plan on making some very soon . . . just for sandwiches and a different twist for egg and tuna salad sandwiches.

Ingredients:

2 eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. cut chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise


Directions:

Whisk eggs until blended.

Stir in crab, cheeses, chives and 1/4 cup bread crumbs.

Form crab mixture into 1/4 inch thick cakes a on sheet of waxed paper, coat cakes with remaining bread crumbs.

Preheat oven to 325 degrees.

In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.

As cakes cook, remove from pan, drain on prepared baking sheet with paper towels and keep warm in oven.



RED PEPPER MAYONNAISE SAUCE

Process red peppers with mayonnaise in blender  until smooth.

Serve with crab cakes.

12 servings.

Crab au Gratin Pizza

 

Michelle at the blog Ms enPlace has quite a unique imagination when it comes to pizza!

I've thought about coming up with a crab pizza, but my imaginary crab pizza has a base of my crab enchilada sauce (crab pasta sauce) topped with crab and cheese.  One of these days we will make it and share it here.

Michelle uses sharp cheddar cheese, but I'm wondering what it would taste like using a mild white cheese like provolone.  I think that is what I will do!  I'll do an update when we make the pizza :)






Crab au Gratin Pizza
makes 1 12-14" pizza

For the pizza dough
3 to 3 1/2 cups all-purpose flour
1 package Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Cornmeal

Preheat oven to 450 F.


In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes. Shape dough into smooth ball. Roll and press dough into a 12-14" circle.  Dust a pizza peel with cornmeal.  Place the circle of dough on the peel and shake to make sure the dough will slide off into the oven.  Slide the dough directly onto your oven rack.  Bake for about 10 minutes.  Remove with the pizza peel.

For the sauce
1 1/2 TBSP butter
2-3 cloves garlic, minced
2 TBSP finely chopped onion
1 1/2 TBSP flour
3/4 cup milk, warmed
salt, black pepper, cayenne pepper, to taste

Melt the butter over medium low in a saucepan.  Saute the garlic and onion in the butter for 5-7 minutes.  Sprinkle in the flour and cook for 2-3 minutes, stirring.  Slowly whisk in warm milk and bring to a boil.  Lower to a simmer and cook for about 3 minutes.  Season the sauce with salt, black pepper, and cayenne pepper to taste.

To make the pizza
prebaked pizza crust (above)
white sauce (above)
8-10 oz cooked crabmeat
1 1/2 cups grated sharp cheddar
1/4 cup grated Parmesan cheese
2 TBSP chopped green onion


Spoon the sauce onto the prebaked crust, leaving an inch border.  Scatter the crab on top.  Top evenly with the cheddar and Parmesan cheeses.  Bake at 350 F for about 12 minutes.  Place under the broiler for a few minutes to lightly brown the cheese.  Scatter the green onion over the top, slice, and serve.


Recipe and Photo Source