Seafood Mac and Cheese from Kardea Brown

Kardea Brown is my new favorite television chef.   Her show is Delicious Miss Brown on The Food Network.

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

Check out the link for The Food Network episode page for all the recipes featured.  

Ingredients:

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 cloves garlic, minced

1 medium yellow onion, diced finely 

1 pound blue or lump crabmeat, picked for shells and chopped

1/2 cup dry sherry

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 pint heavy cream

1 cup milk 

1 tablespoon chopped fresh parsley, plus more for sprinkling

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh thyme

2 teaspoons dry mustard 

1 teaspoon smoked paprika

4 ounces Gruyere, shredded (about 1 cup)

4 ounces Parmesan, shredded (about 1 cup)

12 ounces extra-sharp yellow Cheddar, shredded (about 3 cups)

1 pound elbow macaroni

4 ounces cream cheese

Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
3. Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside. 
4. Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
5. Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
6. Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.

Cook’s Note

Seafood Mac and Cheese can be made ahead and held, then reheated in a 200 degree F oven for 15 to 20 minutes.

Coconut Shrimp copycat inspired by Red Lobster

Quick Coconut Shrimp Recipe photo by Taste of Home




One of my favorite meals ever!  

This copycat recipe was inspired by Red Lobster's Parrot Isle Coconut Shrimp.

Can't wait to try out these shrimp as well as the Pina Colada Sauce!

INGREDIENTS

1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic pina colada mix, thawed

DIRECTIONS

Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. 

In three separate shallow bowls, place the flour, egg whites and coconut. 

Coat the shrimp with flour; dip into egg whites, then coat with the coconut.

In an electric skillet or deep-fat fryer, heat oil to 375°. 

Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. 

Drain on paper towels.

Pina Colada Sauce

In a small bowl, combine preserves and pina colada mix. 

Serve with shrimp. Yield: 4 servings.

Originally published as Coconut Fried Shrimp in Simple & Delicious November/December 2006, p46, Taste of Home

Inspired by: Parrot Isle Jumbo Coconut Shrimp from Red Lobster

Everything But The Kitchen Sink Rice

Pati made this stew on her cooking show and I had to search for the recipe since it looked delicious.  

The recipe is versatile as far as using the seafood that your family prefers. When I get around to making this, it will include shrimp, fish and crab.

Ingredients


1 whole (about 3 pounds) white-fleshed, mild-flavored fish, such as red snapper, grouper, or rock fish, boned and filleted OR 1 pound fish fillets
1 1/2 pounds ripe tomatoes
2 jalapeño or serrano chiles or to taste
8 garlic cloves, 5 finely chopped, 3 peeled and left whole
1/2 cup coarsely chopped white onion
2 1/4 teaspoons kosher or coarse salt or to taste, divided
1/2 cup plus 2 tablespoons olive oil
1 pound cleaned squid rinsed and sliced into 1/4" rings
1 pound medium shrimp peeled (shells and tails reserved if making broth)
2 cups long or extra long white rice or jasmine rice
5 cups seafood or fish broth (homemade or store bought)
1 large fresh epazote sprig or 3 cilantro sprigs
12 small to medium fresh clams scrubbed and rinsed
12 small to medium fresh mussels scrubbed and rinsed




Directions

NOTE: If you plan on making the seafood or fish broth, get the whole fish and ask your fish monger to clean it for you and to give you the head, bones and tail to use for the broth. Also, save the shrimp shells and tails to use in the broth, as well. 

Cut the fish fillets so that you have 6 more or less equally sized pieces. Season with ¼ teaspoon salt and freshly ground black pepper to taste. Set aside. 

Place the tomatoes, jalapeños, and the 3 whole garlic cloves in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the tomatoes are fully cooked and very soft, about 10 minutes. 

Transfer the tomatoes, garlic cloves, and only 1 of the jalapeños (puree one chile at a time, taste for heat, and add the other if desired) to a blender, and add the onion and 1 teaspoon of the salt. Puree until completely smooth. 

Rinse and dry the saucepan and heat 2 tablespoons of the olive oil in it over medium heat. Once hot, add the tomato puree and cover the pan partially with a lid, as the puree will sputter and jump. Cook, stirring occasionally, until thick, dark and fragrant, about 6 to 7 minutes. Remove from the heat and set aside. 

In a large, wide casserole, heat 1/4 cup of the olive oil over high heat. Once hot, toss in the squid, sprinkle with 1/2 teaspoon of salt, add half of the finely chopped garlic, and cook for 2 minutes, stirring halfway through. Remove the squid and the garlic with a slotted spoon and place in a heatproof bowl.

Add the shrimp to the casserole, along with another 1/2 teaspoon of salt and half of the remaining chopped garlic, and cook for 2 minutes, stirring and flipping the shrimp over halfway through. Remove with a slotted spoon and place in the bowl with the squid. 

Reduce the heat to medium and add 1/4 cup of the remaining olive oil to the casserole. Once hot, add the rice and cook for about 3 to 4 minutes, stirring often and scraping the bottom of the casserole, until the rice is crackling and coated with oil, feels heavier in the pan as you stir it, and the color of the grains has changed from a pale white to a deep milky white. 

Pour the cooked-down tomato puree over the rice.  It will sizzle and smoke a bit, which is what you want. 

Cover partially with a lid and cook, stirring a couple of times, until the rice absorbs most of the sauce, about 2 to 3 minutes. Add the seafood broth and stir the rice, scraping the bottom of the casserole. Add the epazote or cilantro sprigs and reduce the heat to medium-low. 

Gently arrange the reserved shrimp and squid on top of the rice, adding any of their juices from the bowl, as well as the clams, mussels and seasoned fish fillets. 

Cover and simmer over medium-low heat for 10 to 12 minutes, until the fish is cooked through and can be easily pulled apart with a fork, and the clams and mussels have opened up. 

Turn off the heat and serve immediately in soup plates. The rice should be tender and the mixture very soupy.



Source: https://patijinich.com/recipe/seafood-rice-stew/

Grilled Shrimp with Garlic

We have been experimenting with grilling shrimp, using different marinade and rub methods.  The results have been delicious and easy.  

Here is another grilled shrimp recipe that sounds spicy, yummy and easy courtesy of Bobby Flay and the Food Network.

Ingredients

3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
Special equipment: wooden skewers soaked in water



Directions

Heat the grill to medium.

In a small bowl, whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic. 

Skewer the shrimp and brush with marinade.

Cook the remaining 1/2 cup of the oil in a small saucepan with the sliced garlic until the sliced garlic is lightly golden brown. 

Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade and season with salt and pepper.  

Grill until golden brown on each side, about 1 1/2 minutes per side. 

Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. 

Sprinkle with the remaining thyme and garnish with oregano leaves.




Source

Recipe courtesy of Bobby Flay, 2007

© 2016 Television Food Network, G.P. All Rights Reserved.

Florida Gulf Shrimp and Sweet Pepper Stir Fry

Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.

Ingredients:

• 1 pound Florida shrimp, peeled and deveined
• 3 Florida bell peppers, assorted colors, sliced
• 1 large onion, sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon Florida honey
• 1 cup Florida orange juice
• 1/4 cup cornstarch
• 1/4 cup low-sodium soy sauce
• oil for cooking
• sea salt and fresh ground pepper to taste

Directions:

Lightly coat shrimp with cornstarch.

Preheat a large sauté pan over medium-high heat.

Add 1 tablespoon of olive oil to pan.

Add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.  Don't overcook!

Remove the shrimp from the pan, add the peppers and onions and cook 4 minutes.

Add honey, orange juice and soy sauce to the pan.

Turn the heat up slightly and bring the liquid ingredients up to a boil.

Turn the heat back down to medium-high until the sauce is thickened (about 3 minutes).  Add shrimp back to the pan.

Serve over rice.

Garnish with sesame seeds.



Recipe and photo source

Blackened Shrimp Stroganoff

Oh my . . . guess what is for dinner tonight?

The combination of shrimp, fresh mushrooms and roasted red peppers is perfection.  Readers of my blog know how much I love shrimp pasta and always try new versions.  Something tells me this will be my favorite!

After drooling over this recipe, The Captain and I discussed what we would like to change in the recipe.  First off, no capers.  We will also opt to make shrimp stock and use white wine where the recipe calls for the second application of chicken stock.  To begin with, we will be marinading the shrimp for at least two hours to ensure maximum flavor.

Make this recipe uniquely yours by adding ingredients that your family loves, don't use the ones you don't love. Adjust the hot and spicy element of this dish by using a cajun seasoning that suits your taste.

Don't forget a loaf of hot crusty bread to complete this meal.  I will update this post after trying the recipe!



UPDATE

Our first try making this recipe was a comedy of errors.  First of all, we DO NOT RECOMMEND using white wine.  The first batch of making the gravy was ruined by the funky taste and also wasted the beautiful shrimp stock we made.  

We ended up using chicken stock in the second attempt at the gravy, which was delicious.

How do you forget one of the most attractive and delicious ingredients in this recipe?  We forgot the roasted red peppers!!!

All in all, it was still a delicious meal with all the errors and we will be making it again using shrimp stock and roasted red peppers.

Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 6 ounces fettuccini pasta
• 1 tablespoon butter
• 3 cups fresh mushrooms, sliced
• 1 tablespoon chopped shallots
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 (7 ounce) jar roasted red bell peppers
• 1 tablespoon drained capers

Directions

Combine peeled shrimp, oil, and Cajun seasoning and set aside in a medium bowl. 

Add pasta to a large pot of lightly salted boiling water, cook for 8 to 10 minutes or until al dente; drain.

Melt butter over medium heat in a large frying pan.

Cook and stir mushrooms and shallot in butter until tender. Remove from pan. 

Cook shrimp until they turn pink (about 2 to 3 minutes . . . do not overcook). Remove from pan. 

Cook 2/3 cup chicken broth and bring to a boil. Cook uncovered, until reduced to 1/4 cup (2 to 3 minutes).

Stir together sour cream and cornstarch in a small bowl. 

Mix in 1 cup chicken broth. 

Stir mixture into reduced chicken broth in the frying pan. 

Cook and stir until thick and bubbly. 

Cook 1 minute more. 

Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. 

Serve over pasta.



Footnotes

You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.



Photo and recipe source

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.

Lulu's Perfect Peel and Eat Shrimp