New orleans crab cakes

Ingredients

1 tbsp reduced calorie margarine
2 tbsp finely chopped onions
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh parsley
1/2 lb fresh crab meat, picked over
1/2 cup fine dry bread crumbs
1 tbsp prepared mustard

1 tbsp worcestershire sauce
1/4 tsp salt
1/4 tsp granulated garlic
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1 egg
1 egg white

How to prepare

Preheat oven to 375

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Bruschetta w/ grilled shrimp and sweet basil mustard

Ingredients

16 lg shrimp, peeled and deveined
1 tbsp chopped thyme
1 1/2 cup plus 1/3 cup olive oil
8 basil leaves
4 tbsp dijon mustard
1 tbsp honey
3 tomatoes (about 6 oz each)
1 sm onion
1 bunch sweet basil
1/2 cup balsamic vinegar
8 slices sourdough bread (1/2″ thick)
2 cloves garlic
Salt and pepper
1 bunch watercress or arugula

8 skewers (rosemary or wood), soaked in water

How to prepare

Marinate shrimp with thyme, pepper, and 1/4 cup olive oil skewer shrimp (2 on each Skewer), cover with foil, and keep refrigerated until ready to cook in a blender, Puree basil leaves with 1/3 cup olive oil, dijon mustard, and honey until mixture Is light green and smooth cut tomatoes into 1/2″ cubes coarsely chop onions and Basil combine tomatoes, onions, and chopped basil in lg bowl, season mixture with Balsamic vinegar, 1 cup olive oil, salt, and pepper brush bread slices with 1/4 cup Olive oil and grill until brown on both sides rub with garlic cloves and place on a Serving plate toss watercress or arugula with 1/2 of the sweet basil-mustard Mixture and place on top of the bread slices arrange tomato salad on top of the Bread slices salt shrimp lightly and barbecue arrange 2 shrimp on top of each slice Of bread, and drizzle the remaining sweet basil mixture on top of the shrimp c 1994 by wolfgang puck.

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Caribbean barbecued shrimp

Ingredients

4 lb raw unpeeled shrimp
1 1/2 cup salad oil
1/4 cup worcestershire sauce
1/2 tbsp dry red wine
3/4 cup soy sauce
1/4 cup vinegar
1/3 cup lemon juice
1 tsp salt
1 tsp freshly ground black pepper
4 cloves garlic, pressed
2 tbsp dry mustard
1/4 cup parsley flakes

How to prepare

Peel and de-vien shrimp, and place in a large bowl. Mix the rest of the ingredients in a blender, and immediately pour the mixture over the shrimp. Let marinate for 2 hours. Make a foil tray with sides. Drain marinade from shrimp, and place shrimp in the foil tray on top of hot coals in barbecue grill. Cook for 3 minutes per side, and serve hot.

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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Spicy marinade for shrimp

Ingredients

24 shrimp, large, cleaned
1 cup vinegar, rice
1/4 cup lime juice
1/2 cup olive oil
2 tbsp cilantro, chopped
2 garlic clove, minced
1 tsp oil, sesame

1 salt
1 tsp chili paste

How to prepare

Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.

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Succulent shrimp scampi

Ingredients

2 lbs fresh large or jumbo shrimp
1 onion, chopped
4 cloves garlic, minced
1/2 cup (1 stick) butter
2 tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp steak sauce

1/2 tsp worcestershire sauce
1/4 tsp hot sauce

How to prepare

1. Peel and devein shrimp.
2. Melt butter in a large skillet over medium-high heat, being careful not to burn it. Add onions and garlic and cook, stirring constantly, for about 4 minutes or until onions are translucent.
3. Add lemon juice, tarragon, steak sauce, worcestershire sauce and hot sauce. Bring to a boil.
4. Add shrimp and cook, stirring constantly for 3-5 minutes, or until shrimp turn pink.
5. Serve over angel hair pasta or fettucine. Sprinkle with chopped fresh parsley.
Prepared 2/6/95 by teresa lux from the bubba gump shrimp co. Cookbook. From: mike n maty

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Scallop kabobs

Ingredients

1 lb. Scallops
1 can button mushrooms, drained
2 tab salad oil
2 tab soy sauce
2 tab lemon juice
2 tab parsley
1/2 tea salt & dash pepper
13 oz can pineapple chunks
green pepper chunks
melted butter

How to prepare

If large scallops are used, cut into 3 or 4 pieces. Place scallops and mushrooms in a shallow glass dish. Combine oil, soy sauce, lemon juice, parsley, salt and pepper and pour over scallops. Cover and refrigerate 30 mins, turning scallops and mushrooms once. Partially fry the bacon, drain and cut into half. On kabob skewers place alternate scallops, mushrooms, bacon, pineapple and green peppers. Set oven control on broil and/or 550. Broil kabobs 3″ from heat for 5 to 8 mins, turning once and basting with melted butter.

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Beer batter fried fish

Ingredients

2 lb white fish fillets
oil for deep frying
1 egg
1 cup lager beer
2 tbsp vegetable oil
1 1/4 cup flour
1 tsp black pepper

1 tsp salt
1/2 tsp cayenne pepper

How to prepare

Put oil in dutch oven or other deep pot to a depth of at least 3″. Set over medium-high flame. Cut fillets into pieces about 2″x4″.
In a bowl, mix egg, beer and 2 tbsp oil together. Stir in flour and spices. Mix until batter is smooth; it should be a little runny. When oil is hot (350-360f degrees), dip fish into batter with tongs or fingers, allowing excess batter to drip back into the bowl. Gently place fish in the oil and cook until golden brown, about 5-7 minutes. Do not crowd fish; cook in batches. Drain on paper towels and serve immediately.
Hints use dark beer for stronger flavor. Don’t skimp on oil, and use a large pot, not a skillet. Use a skimmer between batches to remove burned bits of batter. Pat fish dry before dipping into the batter. Yield: 4 servings

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paul prudhomme’s egg foo yung

Ingredients

2 tbsp plus 1 tsp chef pau prudhomme’s seafood magic
1/2 tsp ground ginger
6 to 12 tbsp peanut oil, in all
1 cup diced ham
1 tbsp plus 1 tsp fresh minced ginger
1 cup chopped green onion tops
1 1/2 tsp minced fresh garlic
4 cup fresh sunflower, mung, or soybean sprouts
1 lb lump crab meat, picked over
1 lb sm peeled shrimp
8 eggs

How to prepare

If you can’t find the sprouts mentioned, you can use whatever is available in your area, such as radish or alfalfa sprouts the other, however, are larger and juicer, and give the omelets an exciting texture place 3 tbsp oil and the ham in a 10″ skillet over high heat, and cook, stirring occasionally, until the ham is light brown, about 4 mins add the fresh ginger, green onion tops, and minced garlic and cook until the vegetables are light brown, about 4 to 5 mins turn off the heat, turn the contents of the skillet into a lg bowl, and add the sprouts, crab meat, shrimp, all the seafood magic, and the ground ginger in a separate bowl, beat the eggs until light and fluffy fold the eggs into the mixture in the first bowl until all is well blended heat 3 tbsp oil in an 8- or 10″ skmllet over high heat when the oil is hot, add about 1/2 cup of the egg mixture into the skillet cook the individual omelets two at a time until golden brown on both sides, adding oil as needed drain on paper towels makes about 8 omelets serve immediately with or without soy sauce copyright c 1992 by paul prudhomme


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New orleans style barbecue shrimp

Ingredients

2 large artichokes (each about 3/4 lb)
1 large garlic clove
1 tbsp fresh lemon juice, or to taste
1 tbsp freshly ground black pepper
2 tsp worcestershire sauce
1/2 tsp tabasco
1/2 tsp dried basil, crumbled
1/2 tsp salt, or to taste
1/2 tsp dried oregano, crumbled
1/4 tsp cayenne
1/2 cup cold unsalted butter, cut into bits
1/2 lb small shrimp in their shells, (about 24)
3 scallions, minced

accompaniments:
crusty bread
lemon wedges

How to prepare

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierced with a knife
while artichokes are cooking, preheat oven to 500

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