… from the kitchen of Suzanne Forsyth

Georgia Shrimp in Olive Oil and Lime

1 pound Georgia shrimp, peeled and deveined
2 tablespoons olive oil
1 to 2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime juice

Rinse and drain shrimp. Combine shrimp, olive oil, garlic powder, salt and pepper in large zip top bag. Marinate in refrigerator for at least 1 hour (4 hours is better). During the last 30 minutes of marinating, add lime juice.

Preheat oven to 400 degrees.

Place contents of bag in 13×9-inch baking dish. Bake 8-9 minutes, stir and bake an additional 5-6 minutes.

Yield: 4 servings.

Foodie Donna E. Godfrey brought this incredible recipe to my attention.  It is the creation of Chef Gunter Preuss of world famous Broussard’s in New Orleans… dishes are created with an exotic blend of French, Spanish, Indian, Caribbean, Acadian (Cajun) and Creole influences that have made New Orleans a preferred destination for lovers of inspired cuisine the world over. Located in the heart of New Orleans’ Vieux Carré, or French Quarter, Broussard’s combines a mix of old architecture, classic food and tradition to achieve a dining experience one is not likely to forget.

Crab Meat Broussard

Ingredients:

1 tbsp. butter
6 jumbo shrimp, peeled, tail left on, deveined; butterfly
1 oz. (2 tbsp.) olive oil
1 small yellow onion, diced
2 fresh artichoke hearts, chopped
1 large clove garlic, minced
1/4 cup flour
1/4 cup white wine
2 cups chicken stock
1 cup heavy cream
3 oz. brie cheese
1/2 cup bread crumbs
3 tbsp. olive oil
1 tbsp. whole fresh thyme leaves
3/4 lb. jumbo lump crab meat

Directions:

Preheat the oven to 400 degrees.

In a large skillet, melt the butter and sauté the shrimp until they are just cooked. Set aside to cool.

In a heavy saucepan, heat the olive oil and sauté the yellow onion, artichoke hearts, and garlic over medium heat until the onion becomes limp.

Sprinkle in the flour and mix well while cooking for a minute more.

Deglaze the pan with the white wine, then add stock.

Bring to a boil, reduce heat, and simmer for three minutes.

Add the heavy cream and simmer for another five minutes.

Take the brie and scrape off and discard the white skin; cut cheese into small pieces.

Add brie to the cream sauce and stir until all of the cheese is melted and mixed well. Remove from heat and allow to cool.

In a small bowl, combine the bread crumbs, olive oil, and thyme. Set aside.

 
After the cheese mixture is cool, gently fold in the crab meat, being careful not break up the lumps. To assemble, place one shrimp in the center of an oven proof serving dish so that it stands.

 
Spoon the crab meat mixture around the shrimp and sprinkle with the bread crumb mixture.
Repeat with the remaining shrimp.

Arrange the dishes on a large baking pan and bake in the preheated oven for fifteen minutes, or until the crab mixture is hot and bubbly.

Serve immediately.

Serves 6.

As a huge fan of shrimp, I am extremely particular about my shellfish… it must be plump, firm, immaculately clean, and without smell.    Of all the shrimp that I have eaten, the Sam’s Club Member’s Mark Colossal Uncooked are one of the best.

The shrimp can be quickly thawed and cooked.  I suggest you add a beer to the boiling water for extra flavor.  

… from the heart and kitchen of Jan Norris.

 I spent years deep-sea fishing with my parents on their boat, and on my own small boat I’d take out when they went. No fish? No problem. We’d ski! 20 miles off shore, we fools were skiing!

The big thrill was always hunting down a weed line and getting into a school of dolphin in the summertime… nothing like seeing the water
swirling with these beautiful neon green fish. We would haul in a boat
load at a time, pulling them in as fast as we could bait hooks — the
secret to keeping the school around was to keep one on a line in the water. In the frenzy, some were caught on bare hooks. There were fish flopping all over the deck, it seemed, before we could throw them in the iced well. We’d get back to the dock and find that all the other boats were loaded, too. Dolphin fillets, for everyone we knew.

My readers were always looking for ways to cook stuff in their
microwaves…this fish fillet is simple and to the point.

Note: You can use an Asian wood steamer basket instead of a microwave to get the same result.

This recipe for Tartar Sauce is so good I am considering NOT making it again. I have made it three times and every time the sauce has gotten higher compliments than the fish it was served with. It is by far the best recipe for Tartar Sauce you can find. Everyone who has tasted it agrees. My only recommendations are to make it a day ahead, store it in the fridge and let it come close to room temp before serving and to follow the recipe to the letter.

by Brian from Milwaukee, WI.  Recipe from Bon Appetit.

Tartar Sauce  

Yield:  1 1/3 cups

.

.

Make salmon for your next dinner and it will take you less than 30 minutes. Bourbon and maple syrup add a great flavor and caramelization that tops it all off.

Ingredients:

• 1 lb salmon fillet
• 2 oz walnut oil
• 2 oz pure maple syrup
• 2 oz bourbon whiskey
• 1/2 tsp rosemary
• 1/2 tsp thyme

Directions:

Preheat oven to 400 degrees. Cover cookie sheet with aluminum foil. Lightly brush or spray foil with oil. Place salmon on foil skin side down and crimp edges all the way around until a bowl, or pocket forms. Edges should be slightly higher than salmon. Drizzle syrup and whiskey on top of salmon. Sprinkle top with rosemary and thyme. Cook uncovered in 400 degree oven for about 25 minutes.

Number of Servings: 2-4 servings

Notes from the Cook: Any oil or whiskey will do. Also, fresh sprigs of herbs instead of dried works nicely with this also.

… from the kitchen of Colleen Leavell, for more of her recipes, click here.

Being from Maryland originally…we love our crab and shrimp recipes.  Here are a few of my favorites.  Every time I pass them along, I receive lots of great comments.  Hope that you enjoy them as much as I do.

From Lutherville, Maryland, my friend Debby Maciolek shared Crab Casserole recipe with me.  Her Mom, Lib Everett, would prepare this for countless church socials.  While in high school, Debby and I used to go with Mrs. Everett and make church suppers for a less fortunate Methodist church in Baltimore.  I remember serving it with a carrot-orange jello salad, green beans, baked potato, buttered rolls and pie.  Everyone was truly appreciative and thankful to have such a delicious treat! 

Cindy J. Lehr

Palm Beach County, Florida

CRAB CASSEROLE… very easy, like a Crab Imperial!

1 lb. crabmeat (Lump is preferred)

4 oz. can/jar Pimentos; chopped (and drained)

3 tbsp. green peppers; chopped

2 tbsp. mustard; prepared

1 tsp. Worcestershire Sauce

1 tsp. salt

1 egg; lightly beaten

¼ cup cracker crumbs

2 tbsp. milk

1 cup mayonnaise

2 egg yolks

Pre-heat oven to 425ºF. Butter a 1 ½ quart baking dish.

Mix all ingredients in a large bowl, except the mayonnaise and egg yolks.  Pour into the baking dish. 

In a small bowl, mix mayonnaise and egg yolks; pour over top of crab mixture in baking dish. 

Bake for about 20 minutes or until the top is golden brown and the center is heated thru (test with a knife).

Serve immediately — great with a baked potato, green beans and warm rolls with butter.

Enjoy !!!!!  J

This is a very simple dish that I grew up with and that I now make for my family.  It is a typical dish served in Spain, although every home and restaurant adds their own little touch that makes it different wherever you go.  I lived in Madrid for 4 years - from ages 6 to 10 and we still eat this meal.  Great for working parents since it is so simple and fast.  Just serve with chunks of French baguette to sop up the oil and a side salad of lettuce, tomato and thinly sliced onion with oil and vinegar dressing. Enjoy!

Ghislaine Miller

Owner/Baker

Laine’s Cornerstone Kitchen, Inc.

www.LainesKitchen.com

Gambas al ajillo (Garlic shrimp)

1.25 pounds small to medium shrimp with tails on

Extra virgin olive oil

4 large garlic cloves, peeled and coarsely sliced

1/4 tsp dried chili flakes or to taste

1 tbsp minced parsley

Salt

Rinse shrimp and pat dry.  Put in a bowl and sprinkle generously with salt.  Mix shrimp in salt to make sure they are evenly covered.  Let sit for 5 to 10 minutes at room temperature while you prepare the garlic.

Pour a 1/3 to 1/2 cup of extra virgin olive oil (I use Spanish - Carbonell - and we love to dunk so we use 1/2 cup) into a saute pan.  Heat oil over medium high heat.  Add garlic slices and lower heat to medium.  Saute garlic until just slightly golden and soft.  Remove from pan and set aside.  Raise heat to medium high, add shrimp and dried chili flakes.  Cook stirring occasionally until shrimp are cooked through and pink - approximately 3 to 5 minutes depending on size of shrimp.  Add the garlic back to the pan for the last minute of cooking.  Sprinkle with minced parsley and serve immediately with that crusty baguette and tossed salad.

Servings:  4 as a meal, 6 - 8 for appetizer or tapa portion.

.

Florida Shrimp & Grits

NOTE:    Recipe from the State of Florida Department of Agriculture.