Seafood Bake

   Lately I've been on a big seafood kick. For me, that usually means lots of shellfish. As far as I'm concerned, you just can't go wrong with shrimp and crab.

  The only problem is they can be quite fiddly, without a big payoff. Peeling shrimp and picking tiny bits of crab out of their shells...not the easy throw-together meal I was thinking of. But then I decided a casserole might be just the thing. Nothing too difficult, nothing too fiddly. Just something that is quick to assemble but still with a big payoff. 

 To make things easy, I used already peeled and deveined shrimp, and imitation crab. The rest of the ingredients were just regular items that you might already have in your pantry. 

 The whole thing came together in a matter of minutes, and guess what? It was DELICIOUS! 

I took inspiration from a recipe on a blog called Food52 but I didn't do it exactly as they had written it. (shocker, I know haha) I'm SO please with how it turned out!

 Now, I will say it does have lots of butter in it which makes it very rich, but you can scale it back and lighten it up a little, if you like. It's your kitchen, you do you! 

Hope you like it! 

 

 

 

1 stick butter, divided
2 ribs celery, finely diced
1 red bell pepper, finely diced
1 small onion, finely diced
1 (10oz) can condensed cream of celery soup
1/2 cup sour cream
Salt and pepper to taste
Old Bay Seasoning to taste
1 lb raw shrimp, peeled, deveined, tails removed
1 lb lump or imitation crab meat
1 sleeve butter crackers, crushed

 

 

Heat oven to 350F. Spray a 9x13 casserole dish. Set aside. 
Melt 4 tbs of butter in a skillet. Add celery, peppers, and onions. Saute until they begin to soften. Meanwhile, in a large mixing bowl, stir together the soup, sour cream, and spices. Add the sautéed veggies. Gently stir in the shrimp and crab. Pour into prepared casserole dish. Cover with foil. Bake for 45 minutes. In a small bowl, melt the remaining butter and stir together with the crushed crackers. Remove casserole from oven, remove cover. Sprinkle the casserole with the buttered cracker crumbs. Place back into the oven, uncovered, for an additional 10-15 minutes, or until the crackers are golden brown. Serve with rice or rice pilaf and/or a nice crisp tossed salad.


 

Tips:
Wanna add other types of seafood? Go for it! I think scallops would be a great addition, and definitely lobster, if you’re feeling a little bougie!  I would even add small chunks of cod. By the same token, feel free to omit anything you don’t like. Not a fan of crab? Just use shrimp! Not a fan of shrimp? Just use crab!
,

Shrimp Étouffée

 

 For years and years, I’ve kept a to-do list of classic dishes I want to try, and that brings us to this recipe. Finally! This is my version of shrimp étouffée! Now, you may ask “what is shrimp étouffée?” 

 Well, roughly translated, it means “smothered shrimp.” It’s a classic Louisiana dish, rich and saucy and spicy, tomato based, typically served over rice. Very often made with crawfish, but shrimp are easier to find, so here we are. 
 When I first started my search for a recipe that was classic and authentic, I immediately learned that it needed to start with a roux, (pronounced RUE) which is a mixture of fat and flour that is cooked until it’s light brown and nutty. It also includes the so called “holy trinity” of aromatics, which is celery, onions, and bell peppers. It came together in no time and was SO flavorful, I can’t even tell you. Of course, I served it over rice and it was AMAZING. I kept thinking “why did it take me so long to try this?’ I also thought this would be an impressive dish to serve guests because it tastes as fancy as it sounds. LOVE IT. 
 Of course, there are a million versions, all authentic in their own right, but this is mine. If you like a spicy seafood stew, you need to give this one a try!!

 

 

 
1/4 cup vegetable oil
1/4 cup all purpose flour
1 large onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
4 or 5 ribs of celery, chopped
1 15oz can diced tomatoes
2 cups chicken or seafood stock
2 large cloves garlic, finely minced
1/2 tsp EACH: salt, dried thyme leaves, dried oregano, smoked paprika, Old Bay seasoning
Pinch of crushed red pepper flakes
Pinch of cayenne pepper
A few shakes of Tabasco sauce
1 lb fresh or frozen shrimp, shelled, deveined, tails removed

 

In a large sauce pan, add the flour and oil over medium heat. Using a whisk, stir constantly for about 5 minutes or until it turns the color of peanut butter. Now add your chopped onions, peppers, and celery. Switch to a rubber spatula or wooden spoon, and continue to stir and sauté until the vegetables begin to soften. Now add the tomatoes, stock, and garlic, then add the remaining ingredients, except the shrimp. Let it simmer for about 10 minutes. (Now would be a good time to start cooking your rice.) After about 10 minutes, taste the sauce and adjust seasonings, if needed. Add the shrimp and give everything a good stir. Continue to simmer until the shrimp are just cooked through. About 3 or 4 minutes, depending on their size. (Don't overcook!) Serve immediately over cooked rice. Garnish with a little chopped fresh parsley or scallions, if desired. 


 

 

Tips:
Although this recipe has some wiggle room when it comes to the spices, the one thing you don’t want to skip is the roux. You can use butter instead of oil, but either way, just let it cook until it’s a nutty brown, somewhere around the color of peanut butter. You can go a little darker, closer to the color of a tarnished penny, but I wouldn’t go any darker than that. You definitely don’t want it to burn. Just as when making home made caramel, it can go from golden to burnt very quickly. So keep an eye on it. Also it's best to have your chopped veggies ready before you start. Btw, I added lots of extra celery, WHY? because I like it!
When simmering your sauce, if it starts to get too thick, just add a little water or some more stock. 
As for the spice levels, it’s meant to have some degree of heat, but you do you. I like just a little warm heat, but if you'd like it to burn your face off, who am I to stop you? Also, I included all three.. the crushed red, the cayenne, and the Tabasco, because I think they all hit differently. Use as much or as little as you want, or completely omit them. Up to you!
Oh.. one other thing… instead of using this list of seasonings, you can just use about a tbs of a Cajun seasoning blend, but I didn’t see the need to buy it since I already had all the individual seasonings on hand.

Gulf Shrimp Jambalaya

When I first made this dish a few years ago, my thought was to save it and post it for Mardi Gras. But it seems that every year, some circumstance comes along and I wind up posting something else, or I just don’t have my act together in time.
 So, since I’ve been in a seafood mood lately anyway, I decided to post it now, because who cares if it’s not Mardi Gras, right? It’s just too delicious to wait any longer! And if you’re looking for something hearty and flavorful and seafood, then this one is for you. The recipe is from Chef Anne Burrell, and it’s everything you want in a jambalaya. It’s VERY easy to make too, so you should give this a try, even if you’re a novice cook. You’ll be thrilled that you did and I guarantee it won’t be the last time you make it! Thanx Chef Anne!


2 pounds medium gulf shrimp, peeled and deveined, shells reserved
Extra-virgin olive oil
1 pound andouille sausage, cut into rounds
2 green peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1 (28-ounce) can diced tomatoes
1 tsp cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle fresh thyme
5 scallions, whites and greens thinly sliced, for garnish


For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.


Tips:
Usually, this is where I would talk about how I would tweak the recipe, or change it in some way. But this time, I’ll tell you not to change a thing! This recipe's absolutely perfect as it is! Follow it exactly as written, and you’ll be a hit every time!

Joey's Garlic Butter Shrimp Scampi

 This is one of my favorite things, like ever in life, so it kind of amazes me that I somehow never posted a recipe for it. UNTIL NOW!! You can call it garlic butter shrimp, you can call it shrimp scampi, I call it both! It's basically shrimp in a fabulous butter and garlic sauce, usually (but not necessarily) with white wine and it sounds A LOT more swanky and fancy than it actually is. It only takes a few minutes to prepare and it's sure to impress. An added bonus is that it just happens to be like WAY low in carbs, in case you happen to be making low carb choices.
 There are many versions of it out there, and this one is my slightly tweaked version of a recipe I found on a blog called Damn Delicious. As always, I love to take other peoples' recipes and turn them into my own. I encourage you to do the same! Then again, if you happen to love my version just as it is, I won't mind it at all if you make it as written! Hope you like it!




8 tablespoons (1 stick) unsalted butter
2 pounds large shrimp, peeled, deveined, tails removed
Kosher salt
Crushed red peppers flakes
5 cloves garlic,sliced
1/2 cup shrimp stock*
1/2 cup white wine
Juice of 1/2 lemon
Chopped fresh parsley leaves or green onions


*To make shrimp stock:
Add shrimp shells and tails to a small pot, add water until just covered. Bring it to a boil, then reduce the heat to simmer for about 10-15 minutes. Pour through a sieve to remove shells. That's all there is to it!


Melt a couple tablespoons butter in a large skillet. Add shrimp to pan, all in one layer. (work in batches, if you need to). Season shrimp with a pinch of salt and a few shakes of crushed red pepper. Cook shrimp, stirring occasionally, until they just barely turn pink. Don't overcook! Remove shrimp from pan and set aside. Add garlic to skillet. Saute for just a minute, then add shrimp stock, wine, and lemon juice. Bring to a boil, then reduce heat to simmer until the sauce reduces by about half. Add remaining butter a little at a time, stirring until it's melted and the sauce is rich and glossy. Add the shrimp back to the pan. Stir to coat with sauce. Top with chopped parsley or green onion.  Serve with warm crusty bread or pour it over your choice of long pasta.



Tips:
If you're using salted butter, don't add salt until the very end. Then taste it and adjust the seasoning.
I only did a few shakes of crushed red pepper, but if you like a spicier hit, go right ahead and add as much as you like!
I like big honkin' pieces of garlic, so I like to just slice it instead of mince it. This also makes it easier to push the garlic aside of you just want to flavor the sauce but don't want to bite into it. But really, they turn so mild and sweet, I never push them aside!
For a little extra texture and a slightly thicker sauce, you can dredge the shrimp in a little bit of flour before you saute them in the pan. Just make sure you pat away as much of the flour as you can. You just want a tiny coating of flour. Then saute as directed.
If you don't have wine and you don't feel like making the shrimp stock, just use an equal amount of chicken broth. It will still be fabulous!

Shrimp and Grits Bake

 Have you ever had grits? In case you're not familiar, grits is a sort of porridge made from boiling coarse corn meal. It's kind of like polenta, and it originated in Southern US. It's very often served as a savory breakfast food, alongside eggs and bacon or ham. In addition to being a breakfast staple in the South, it's also classically paired with shrimp and served for dinner.
 Admittedly, I did not grow up in a grits household. Yes, we had oatmeal, or cream of wheat, but never grits. It wasn't until I began cooking and searching for regional dishes from around the country that I discovered grits. As soon as I saw that they go well with shrimp, I was all in. (Frankly I never met a shrimp dish I didn't like.)
 So when I was looking for a brunchy sort of dish that could also be served as a dinner, I figured well, how about a shrimp and grits casserole? A quick google search and I discovered this recipe from Betty Crocker, and it was exactly was I was looking for.
 Side note..... I did see many other recipes that include lots of spicy cajun and creole seasonings and smoked andouille sausage, etc, but that wasn't what I was going for. I mean, I'm sure they're great and all, but I wanted to be able to taste the shrimp instead of covering it up with all those spicy bold flavors.
 So there you have it. It's really easy to put together and it doesn't take very long at all. And since the shrimp cooks right in the casserole, the flavor REALLY comes through. If you're looking for something different for your next brunch, or even just for a simple seafood dinner, give this one a try. If you're not sure if you'd like grits, I think this one will definitely convince you!!




olive oil
1 red bell pepper, chopped
1 small onion, chopped
3 ribs celery, chopped
1 3/4 cups whole milk
1 cup chicken broth
1 cup uncooked quick cooking grits
1/2 tsp salt
1/4 tsp black pepper
1 (5.2oz) container Boursin cheese with garlic and herbs
1 lb uncooked shrimp, peeled, deveined, and tails removed
2 eggs, beaten
1 tbs flat leaf parsley, chopped
2 tsp fresh thyme leaves, removed from sprigs, chopped



Heat oven to 375°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In a large skillet, heat oil over medium-high heat. Cook chopped vegetables in oil 5 minutes, stirring occasionally, until tender. In a large heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish. Bake uncovered 25 minutes or until set.




Tips:
For me, the key is the fresh thyme. It adds the most perfect savory note to the shrimp.
Want to add other seafood? Go for it! I think adding lumps of crab meat would be FABULOUS.
Btw, if you can't find the Boursin cheese, just use any favorite herb flavored whipped cream cheese spread. It really adds tons of flavor and creaminess!
Speaking of creaminess, I think next time I may add a little extra milk or cream. The grits really absorbed a lot of the liquid and that little extra bit of cream would be just the thing!

Joey's Spicy Shrimp and Linguini

 Right off the bat, I should probably say that I don't often go the spicy route with my cooking. I mean, yes, of course, I like lots of spices, but just not very much HEAT. Very often, I'll taste something and think "that's too hot." And someone else will say "I can't even taste any heat!" Hmm... Maybe I'm a Supertaster? (Yes, that's a real thing) Or maybe I just don't like really hot food. But every so often.... actually not very often at all....  once in a blue moon... I'll try something with a little extra heat. And that would be today!
 I was thinking of doing a shrimp and pasta something. Awesome. Love it. My first thought was to do something with lots of butter and garlic, but then I decided that it would be too similar to Shrimp Maureen, which is already a perfect dish and needs no tweaking. So I opted for a tomato sauce, still with lots of garlic, and maybe a few pinches of crushed red pepper flakes, which is usually my go-to when it comes to adding heat. I kept it pretty simple with just a few basic ingredients, and then I cooked the shrimp right in the sauce. It was SO GOOD! I was so pleased with it, I even pushed the heat a little further than I normally would. Absolutely delicious! The shrimp flavors the tomato sauce, and it's zesty and garlicky and was just exactly what I was craving. It was ready in less than 30 minutes too! So you could easily throw this together for a Friday night quiet dinner after a long day of work, or save it for the next time you want to impress someone. It's that easy and elegant!
 So if you're all about hot and spicy, try adding this to your repertoire. It's really tasty and I know you love it! Enjoy!




4 tbs butter
1/2 medium onion, minced
3 or 4 cloves garlic, sliced
1 29 oz can crushed tomatoes
1 14 oz can tomato sauce
1 tsp dried basil
Salt to taste
Crushed red pepper flakes to taste
2-3 tbs grated Parmesan cheese
1 lb linguini or other long pasta
1 lb large shrimp, peeled and deveined, tails removed
Fresh parsley, for garnish and a pop of freshness


 In a large pan or sauce pot, melt butter over medium heat. Saute onions until they begin to soften. Add garlic and continue to gently saute, making sure not to brown them too much. Add crushed tomatoes, tomato sauce, basil, salt, pepper flakes, and grated cheese. Bring to a boil, then reduce heat to low. Let it simmer for about 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Add linguini and cook according to package direction to desired doneness.
Add the cleaned shrimp to the sauce. Simmer for another 5-10 minutes or until shrimp are cooked through. Toss the linguini with the sauce. Top with more grated cheese and chopped fresh parsley.



Tips:
One of the best things about this dish is that you can tailor it to your own tastes. Make it as spicy as you like! I just did a few pinches of red pepper flakes, but if you like it really spicy, add as much as you want! Add more butter and garlic. Add more onions! Are you making a big batch? Double everything! I also added more than just a pound of shrimp. More is more!!
Whenever you boil pasta, be sure to add enough salt to the water. You want it to be as salty as the ocean!

One Pot Clam Bake

  Here's a dish that I've been wanting to share for quite a long time! I was going to post it last summer (since this is clearly a summer dish), but I had quite a lot going on at that time and before I knew it, the season got away from me. Luckily I was able to get my act together in time to post it this year!
 Ok so lets get  to it! The first time I made this was once upon a long long time ago... like, literally decades ago... and it was SO delicious! But when I went to do it again, I swear I could not remember what recipe I used. All I knew was that it had clams, potatoes, and corn on the cob... and that the sauce had white wine, butter, and garlic.  Sounds good, right? But I had no clue what I did or where I got it. So I did some googling, and finally decided that THIS recipe came closest to what I remembered doing that one time all those years ago. It's from Martha Stewart's Everyday Food, and it's absolutely delish! Not only that, it's really super easy to do. Wait, it's not even super easy... it's STUPID EASY to do. I'm not even kidding. You literally just keep adding things to the pot, and in less than a half hour, boom, dinner's ready! Make it for friends and you'll impress the hell out of everyone. (No one needs to know how easy it was!) Serve it with the rest of the bottle of white wine, (or 2 or 3 bottles LOL) and it's a "summer by the shore" party! Oh, and don't forget the crusty bread for dipping into the sauce. That's key! I'm definitely putting this one on my summer menu and I think you should too! This one's a keeper!

1 1/4 cups dry white wine 

6 cloves garlic, peeled  

2 large shallots, quartered and peeled (root end left intact) 

1 1/2 pounds small red potatoes  

1/2 tsp Red-pepper flakes (optional) 

6 ears corn, shucked and halved  

5 dozen clams, cleaned*

2 lemons, quartered 

1 pound shell-on extra-jumbo shrimp (16 to 20)  

4 tablespoons unsalted butter 

1/2 cup chopped fresh parsley  

2 tablespoons chopped fresh oregano leaves 



  In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
 With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.



*Joey's tips for cleaning clams:
First, inspect the clams and remove any that have broken shells. If any are slightly open, give them a little tap. If they don't close immediately, then toss them too. Now place all of the clams in a large bowl of cold water. Let them sit for about a half hour. This will encourage the clams to expel any sand. I've heard that sprinkling a little corn meal into the water will help to facilitate that process. When they're finished soaking, you want to lift them out of the water with your hands or tongs. Don't just dump them out into a strainer because then all of the sand that is at the bottom of the bowl will just pour back on top of the clams again. I usually give them a good scrub with a brush as I'm removing them from the bowl. Rinse the bowl of any sand or grit, and then place the clams back in the bowl for one more final rinse. Now you're ready to proceed with the recipe!



Tips:
I always prefer using fresh herbs over dried, but you can use dried oregano if you don't have fresh. Just use about a teaspoon, since dried is much stronger than fresh. But definitely do NOT use dried parsley. It just doesn't compare to fresh.
I think maybe the next time I make this, I'll pull back a little on the lemon and oregano, and add a little more butter.  Just sayin!
If you like it a little spicy, add more crushed red pepper flakes! You do you!
Also, I used peeled and deveined shrimp, but just left the tails on so you have a little handle to pick them up. I just found it to be easier and more preferable!

Shrimp and Asparagus Stir Fry with Lemon Sauce

  One of the best things about having a cooking blog is that people often text me or email me with a new recipe. Maybe it's something tried and true, or maybe it's something new. Either way, it's always exciting to hear that someone was so thrilled and pleased with a dish that he or she felt the need to share it! Isn't that awesome? Seriously, let's think about that for a second. Someone has just cooked something and thought "OMG this is SO good I need to tell someone about it!" Isn't that fun? And I'm happy to provide a platform with which to do just that!
 This recipe come from my niece, Katie. She found it on a blog called Home Cooking Memories, and texted it to me a couple months ago. I figured now would be the perfect time to share it. It's the perfect summer recipe that you can quickly throw together in no time and have a lovely dinner for two out on the deck with a nice glass of wine. Doesn't that sound like heaven? It's easy enough for the novice cook, and sophisticated enough to be impressive on a first date. Perfect! Thanx Kate!!
 So keep those recipes coming! And if you happen to think of it, take a picture and send it to me with the recipe! I'd love to share it!

4 tablespoons olive oil, divided
1 pound large raw shrimp, peeled and deveined
1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
1/2 teaspoon salt, divided
1 teaspoon minced ginger
1 teaspoon minced garlic

Lemon Sauce:

 2/3 cup chicken stock
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup lemon juice
1 teaspoon lemon zest

In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve over rice.

Tips:
Katie said this dish reminded her of Chinese take out garlic chicken. She added a little pinch of crushed red pepper flakes "because she's a pepper monkey", and also said perhaps she'll pump up the lemon a little more next time, but it was delicious just as is.
 If you'd like to swap out the asparagus for any other veggies, go for it! I'm sure this would also work perfectly with chicken instead of shrimp. I would cut boneless chicken into small pieces, dredge it in seasoned flour to lightly coat, then saute it in the pan until partially cooked, and finish cooking it with the sauce as directed with the shrimp. YUM!

Shrimp Dip

 Here's a fabulous recipe from my fabulous sister-in-law, Marianne. Serve it the next time you're having a party, whether it's an elegant holiday gathering or a summer beef 'n' beer. It's SO yummy! Actually, I think ADDICTIVE is a better word. There. I said it.
Thanx Mare!

Hi, Joe, here is the recipe. No exact measurements for most of it,  just keep adding until you like the way it tastes!  This is actually Janet's recipe but it's tweaked up a bit.
Mare

2 8 oz. packages of cream cheese, softened
1-2 tbs mayonnaise
Half bottle of Heinz chili sauce (about 6 oz.)
1 lb. shrimp, unpeeled
dash Worcestershire sauce
garlic powder
horse radish (start with about a teaspoon and go from there)
black pepper
Old Bay Seasoning
Peppercorns (or black pepper)

Bring water,  A LOT of Old Bay Seasoning  and black pepper to a boil in a pot. Add the shrimp to the boiling water and cook until pink. Take out and lay on a cookie sheet to cool. Meanwhile, mix the softened cream cheese with the mayo, chili sauce, Worcestershire sauce, garlic powder, and horse radish. When the shrimp are cooled, peel and if necessary, clean. Set aside about 7 shrimp.  Take the remaining shrimp and in batches pulse in a small food processor. (Pulse 3-4 times). Add to cream cheese mixture. Take the remaining shrimp and chop them into bigger pieces and add them to the cream cheese. Stir with a wooden spoon to combine. Taste - if you like more garlic or any of the other spices, add it. Sometimes I add a little extra Old Bay. Cover and put in fridge until chilled. Serve with crackers or veggies.

Tip:
If your shrimp are large, it's usually a good idea to devein them: After you remove the shell, just run the tip of a very sharp knife down the back of the shrimp, and then carefully remove the vein. You really don't have to, but I always do. On the other hand, if you don't feel like going to all of that trouble, you can simply buy them already peeled and deveined. Problem solved!
I like to serve this with Wheat Thins, but clearly you can choose any favorite cracker.

Shrimp and Cheese Plate

This recipe is an oldie but a goodie. It's super easy to make and it's always a big hit. I'm sure there are probably many versions of it floating around, but this is my favorite. Our good friend (and practically family member), Roz, got this recipe from her cousin Susan, and she was kind enough to make for us at our last big get together. Needless to say, everyone loved it! It's also really convenient because you can make it in advance, and just keep it chilled until the big game, or the big party, or the big movie night, or whatever big event you and your guests will be celebrating! If you've never tried it, you simply must!!! Thanx Roz! And thanx Susan!!


1 lg. and 1 small pkg. cream cheese (8 oz and 3 oz)

2 tsp. Worcestershire sauce

1 tsp. lemon juice

1/4 cup mayo

1/2 small onion, grated or finely minced

1 dash garlic

1 small can shrimp

1 bottle of chili sauce

Using a mixer, blend all ingredients except shrimp and chili sauce. Spread evenly in shallow dish. Pour chili sauce on top.  Drain and soak the shrimp in ice water.  Drain and place on top.  Garnish with fresh parsley, if desired. Serve with your favorite crackers.

Tips:

If you plan to make it in advance, blend and plate the cheese mixture but don't top it with the chili sauce and shrimp until you're ready to serve it. It'll stay fresher.

You can easily substitute lump crab meat for the shrimp. Just be sure there are no shells.

EF's Seafood and Chicken Paella

Whenever I'm watching any of my favorite cooking shows, there's always one recipe that makes me want to stop what I'm doing and take a trip to the grocery store. Seriously, it's not uncommon for me to see something and immediately decide that that's what's for dinner that night. Have you ever done that? Such was the case with this recipe. I was watching an episode of Everyday Food, and this dish looked so simple and delicious, I wanted to drop everything and go. It was clearly one of those "How can this not be good?" recipes. Not only is it extremely flavorful, but it's also really simple to make. You just keep adding things to the pan! Easy, right? Serve this the next time you want to impress someone. They'll think you're a gourmet chef!
Seriously.

4 1/2 cups low-sodium chicken broth

1/2 teaspoon crushed saffron (optional)

1 teaspoon smoked paprika or sweet paprika

1 tablespoon extra-virgin olive oil

4 skin-on, bone-in chicken thighs (about 1 pound total)

coarse salt and ground pepper

6 ounces dried chorizo sausage, sliced 1/4 inch thick

1/2 medium onion, diced small

3 garlic cloves, minced

2 large tomatoes, chopped

1 1/2 cups Arborio rice

12 mussels, scrubbed

1/2 pound medium shell-on shrimp, deveined

Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
In a large oven proof skillet (at least 12 inches wide) or paella pan, heat oil over medium heat. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently.
Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes.
Let paella stand 10 minutes before serving.

Paula's Cheesy Shrimp on Grits Toast

Once again, I'm turning to Paula Deen, my favorite, for a fabulous recipe. I was recently watching Paula's Home Cooking, and she made these little gems. As I watched her make them, I kept thinking "How can these not be good??" Seriously, whats not to love? I also figured they'd be perfect for the Holiday Entertaining theme since they're clearly easy to make and simply elegant.
Fabulous!

3 (14-ounce) cans chicken broth
1 1/3 cup quick-cooking grits
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
2 tablespoon butter, melted
1 8 ounce package cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley
1/2 lb cooked, peeled, and deveined shrimp, chopped
1/2 cup grated cheddar cheese


Preheat oven to 400 degrees. Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9x13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)

In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated cheddar cheese. Broil 5 minutes, or until lightly browned and heated through.


Tips:
It seems to me that you could just cut the grits into small squares if you don't have time to cut them into the small rounds. This would also insure that you use all of your grits, rather than having scraps left from cutting circles.

Paula's Creamy Shrimp Bisque

I was watching Paula's Best Dishes, starring the fabulous Paula Deen, and she made this soup that looked so easy and delicious I just wanted to immediately run out to the store and buy the ingredients to make it. I noticed a couple things about her recipe, though. Not that I would ever say anything against the Queen of Food TV, but cooking is a collaborative process, isn't it? Usually, I think of a bisque as being a smooth and creamy puree. Paula's has chunks of shrimp. The other thing is that I always thought bisque had some sort of sherry or cognac or brandy in it. Paula's does not.
So, I decided to make her recipe as written, but I think a little added shot of sherry or cognac would be fabulous. No matter how you decide to make it, it'll be amazing!!! It's SO good!

2 celery stalks, chopped
1 green onion with tops, chopped
4 tablespoons butter
1 glove garlic, minced
1/3 cup all-purpose flour
3 tablespoons chopped fresh parsley
3 1/2 cups fish stock
8 ounces cooked shrimp, chopped


In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and let simmer for 5 minutes.
Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste. When ready, serve with croutons.



Tip:
Feel free to add or substitute lobster or crab meat. If you're not a fan of seafood, then use chicken broth instead of the fish stock and add shredded cooked rotisserie chicken instead of the shrimp. You could even use vegetables and vegetable stock and leave out the meat. You'll get a different result with each variation, but the recipe is so delicious and versatile, it'll still be fabulous.

Seafood Salad

Some people don't enjoy imitation crab meat, but I've always loved it. It's a good choice for people who have an allergy to crab because it's made from fish, usually Alaska Pollock, Snow Cod, or Whiting. No, I didn't know this off the top of my head. I looked it up, silly. Actually, I found it to be quite interesting. In order to make the faux crab, they mince the fish into a fine paste which is called Surimi, which means "minced fish" in Japanese. Then they cook it and add other ingredients to it to make it look and taste like crab. Usually, I just make seafood salad with it, but you can use it for a million other things. Well, it'll basically work with any recipe calling for crab meat. Makes sense, right? Use it for casseroles or quiches, salads or dips, or simply enjoy it on a sandwich with some leafy lettuce, a slice of tomato, and a little spritz of lemon. This is how I make seafood salad, but you can switch it up any way you please.
Enjoy!


2 cups imitation crab
1 4oz can medium shrimp, drained
1-2 scallions, chopped
1 rib of celery, finely chopped
1 tbs chopped fresh herbs, such as dill or basil
salt and pepper
garlic powder
mayonnaise


Break up the pieces of crab and stir together with all the other ingredients. If you have a stand up mixer with a paddle attachment, just put everything in the mixing bowl and the paddle will break up the crab pieces while it stirs everything together. Serve immediately or chill in the fridge until ready to serve.

Tip:
Use any kind of onion, or fresh herbs or even mustard to give it your own flair. Also feel free to vary the seafood. You can do just imitation crab or just shrimp or add any other types of diced cooked seafood.
These amounts are just guidelines. Use the Cass Quaile Method to decide how much of everything to add. In this case, she'd probably say "Do you like a lot of celery? Add a lot of celery. Do you like a lot of mayonnaise? Add a lot of mayonnaise."

Seafood Soup

This soup is REALLY delicious and hearty. It's one of those recipes that makes me think "Why don't I make this more often?" Serve it with a salad and some crusty bread and you're good to go!

2 tbs olive oil
1 onion. chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 green pepper, chopped
2 28 oz cans crushed tomatoes
1 16 oz can tomato sauce
1 6 oz bottle clam juice
3 medium potatoes, peeled, diced
1/2 tsp pepper
1 tsp oregano
4 fresh basil leaves, torn up
1/2 lb halibut, cut into bite-sized pieces
1/2 lb sole, cut into bite-sized pieces
1/2 lb red snapper, cut into bite-sized pieces
1 cup dry white wine
3-4 tbs chopped fresh parsley

Place oil in a large pot and saute onion, garlic, celery, carrots, and green pepper just until al dente. Add tomatoes, tomato sauce, clam juice, and potatoes. Cook over medium heat for 5 minutes. Add pepper, oregano, and basil. Cover and simmer 20 minutes, or until potatoes are done. Add fish and wine. Cover and continue simmering for 10 minutes. Sprinkle with chopped parsley and/or additional fresh basil before serving.

Tip:
Feel free to use any kind of seafood you like. I like to add shrimp, but see what's fresh at your fish market. Choose a fish that won't fall apart in the soup.

Coconut Shrimp

For the past few years, I've gone on vacation to Provincetown, MA with Nick and Mitch. It's always SO much fun! So many laughs! So many DRINKS! Whew! Not only do I love the afternoon tea dances at the Boat Slip and the dancing every night at the A-House, but I also love the nights when I get to cook dinner for everyone. Last year, Nick asked me if I knew how to make coconut shrimp. To be honest, I thought "Well, I've never made it before, but how hard can it be?" So, I said "SURE! No problem!" (as if I've made it a hundred times.) I looked at several recipes online and found this one from Tyler Florence. It's so simple to make and it's delicious! I included recipes for two different dipping sauces. Try them both!
This is for you, Nick. Now you don't have to wait until Ptown to have your coconut shrimp. (or as Mitch likes to call them, SKRIMPS!)


1 pound jumbo shrimp
1/4 cup corn starch
3 egg whites
coconut
oil for frying

In a small bowl, whisk together corn starch and egg whites until foamy. Peel and devein shrimp, leaving the tail on. In a deep saute pan, add an inch or two of oil. Heat oil to medium heat, not scorching hot. Dip each shrimp into cornstarch/egg mixture, then dredge in coconut. Turn shrimp so that the coconut sticks to all sides. Saute shrimp in oil for about a minute or two, then turn and saute for another minute or two. Remove shrimp from pan and drain on a paper towel. Serve with dipping sauces (recipes below). For each recipe, simply combine all sauce ingredients and serve alongside your cooked shrimp.


Orange Marmalade Dipping Sauce:
1/2 cup orange marmalade
1 tbs horseradish
2 tsp. Dijon mustard
2 tsp lemon juice
1/4 tsp hot sauce
1/4 tsp salt

Hawaiian Dipping Sauce:
1/2 cup cocktail sauce
1/2 cup crushed pineapple


Tips:
For the dipping sauces....You can use pineapple or apricot preserves if you're not a fan of the orange marmalade. And the cocktail sauce is just a mixture of ketchup and horseradish. You can easily make your own instead of buying it.

Shrimp Maureen

  My sister, Maureen, first introduced me to this dish. I don't think she's the Maureen for whom the recipe is named, but I'm sure she doesn't mind that she's the one who made it famous. (Actually, I think she got it from her sister-in-law's Mother.... but I digress...)
I've always said that this is a dish you should make when you want to impress someone, and it's always great for a special occasion. It's SO delicious, but no one needs to know how easy it is to make. It's actually so easy that I recently had a LITERAL Cooking with Joey video session with my dear friend Bill and his family for one of their Facebook Live Evening Chats. We needed something that we could do in a small amount of time, but special enough for our first live cooking session. This was the first dish that I thought of! And it was a great success! I had such a great time and everyone liked it so much that we immediately planned to do more live streams together. Hmm.. what other recipes shall we make???
 Thanx again, Bill and family, for having me and I'm glad you enjoyed the dish!


Sauce:
2 packets Good Seasons Italian dressing mix
1 stick butter
1 tsp garlic, minced
1/2 tsp lemon juice
1/2 tsp soy sauce
3 tbs. onion, minced
3 tbs. olive oil
2 large pinches fresh rosemary
pinch black pepper
pinch cayenne pepper
1/4 cup chopped fresh parsley
1 cup chicken broth
1 cup white wine


1 lb. angel hair pasta
1 lb. uncooked shrimp, shelled and deveined
1 bunch broccoli florets

Bring a large pot of salted water to a rolling boil. Meanwhile, in a small pot, combine all sauce ingredients. Bring sauce to a slow boil. Use the boiling water to steam or boil the broccoli until just tender. Set aside. Add angel hair to the pot of water, and at the same time, add shrimp to the pot of sauce. It only takes two minutes for both the pasta and the shrimp to cook. Drain pasta and place in a large serving bowl. Add broccoli and shrimp sauce to pasta. Gently toss until everything is coated with sauce. Allow the sauce to soak into the pasta for a few minutes before serving.

Tip:
This sauce recipe has been doubled because I like more sauce with my pasta, especially since the pasta soaks up the sauce as it sits. Like I always say, more is more. If you prefer a little less sauce, then by all means cut the amounts of the sauce ingredients in half.
Be sure to always use a wine that you'd like to drink instead of using "cooking wine". You won't have to worry about whether or not your wine will go well with the dish if you include the same wine as an ingredient. It'll be perfect!

Oh, and one other thing...If you're not a seafood person, you can substitute chicken for the shrimp. Just cut boneless chicken into small pieces. (I would dredge them in flour that has been seasoned with salt and pepper, but that's completely optional.) Then saute the chicken in a skillet until almost cooked through. Finish the cooking in the sauce, just as you would've done with the shrimp. Simple!