June 27, 2014
Creole Dirty Rice
Florence
Course Main
Cuisine French
- 1/2 lb beef or chicken liver cut into 1/2 inch pieces
- 1 Tbsp cooking oil
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1 can 28 oz crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups COOKED rice
In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
Remove pieces with slotted spoon.
Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
Stir in rice and serve.
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June 22, 2014
Classic Shrimp Ceviche
Florence
- 1/2 lb tiny cooked shrimp coarse chopped if you wish
- 1 cup finely diced cucumber
- 1/2 cup finely diced ripe avocado
- 1/2 cup finely diced Roma tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup fresh squeezed lime juice
- 2 Tbsp Franks Red Hot sweet chili sauce or similar
- 1 jalapeno chili seeded and minced
Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
Serve room temperature or chilled.
Serve over greens.
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June 12, 2014
Cooked Crab
Florence
Course Seafood
Cuisine American
Bring large stockpot to boil.
Add salt to make the water like sea water.
Drop crab in and cover.
Bring water back to boil.
When crab is red and floating it should be done. Approximately 10 to 15 minutes.
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June 9, 2014
Skillet Cilantro Shrimp Verde
Florence
Course Main
Cuisine Mexican
- 1/4 cup butter
- 2 Tbsp olive oil
- 1 to 2 lbs fresh cleaned shrimp
- 2 cups salsa verde
- 1 cup fresh cilantro chopped fine
- fresh lemon juice
- brown rice optional
In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
Cook just 1 minute, stirring.
Add the salsa verde and stir to combine.
Reduce heat to low and cook until shrimp is firm and turns pink.
Remove from heat. Add cilantro.
Server over brown rice.
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April 22, 2014
Creole Shrimp
Florence
- -----sauce-----
- 1 - 15 oz can tomato puree
- 1/2 cup water
- 3 tablespoons white vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon mustard
- 1/4 teaspoon salt
- 1/3 teaspoon pepper
- 3 tsp. sugar or sugar substitute
- 12 ounces cooked shrimp
In Saucepan, combine all ingredients, except sugar and shrimp.
Slowly Bring To Boil, stirring when needed.
Remove from heat and stir in sugar.
Add Shrimp to sauce.
This can be served over rice or a egg noodle bed.
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April 12, 2014
Seafood Butter Sauce And Baste
Florence
- 1/2 cup butter
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried tarragon
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
Melt butter in a small saucepan.
Combined all ingredients in saucepan.
Brush on seafood and bake, bbq or fry.
Goes good on shrimp, crawfish, crab and lobster.
Makes approximately 1/2 cup.
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March 13, 2014
Scallops is one of my daughters favorite foods. She would eat seafood all day every day.
Freezer to Oven Scallop Casseroles
Florence
Course Entree
Cuisine American
- 4 C about 2 lbs fresh scallops
- 1/4 Cup butter or margarine
- 1 medium size green pepper diced
- 1 medium onion diced
- 2 celery stalks diced
- 3 Cup bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 2 Cup light cream
- 1 Cup shredded Sharp Cheddar cheese
- 6 small foil pie pans
- Aluminum foil
Place the scallops in a large saucepan.
Just cover the scallops with water.
Place saucepan over medium heat.
Bring water to a rapid boil.
When water is boiling rapidly remove from heat.
Drain scallops well.
Place the butter in a large skillet over medium heat.
When the butter has completely melted add the green pepper, onion and celery.
Cook, stirring often, 10 minutes or until vegetables are fork tender.
Place scallops in a large mixing bowl.
Add the vegetables.
Put the bread crumbs in a small mixing bowl.
Add the salt and pepper to the bread crumbs mix together well.
Add the bread crumb mixture to the scallops and vegetables.
Stir to combine well.
Place the scallop mixture into the 6 foil pie pans.
Allow to cool completely.
Once cooled pour 1/3 C of the light cream over the scallop mixture in each pan.
Wrap the pie pans tightly in aluminum foil.
Freeze for up to 1 month.
To cook preheat oven to 450° degrees.
Do not thaw the casseroles.
Place them wrapped on a cookie sheet.
Bake 45 minutes.
Unwrap and sprinkle each with cheese.
Continue baking for 15 minutes or until cheese has completely melted.
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February 16, 2014
Curried Shrimp
Florence
Course Seafood
Cuisine Amercian
- 1 cup fish stock or water
- 1/2 cup chopped onion
- 1 tablespoon turmeric
- 1/2 tablespoon peeled and minced fresh ginger
- 1 teaspoon salt
- 2 pounds medium - shells removed
- 2 tablespoons olive oil
- 1 1/2 tablespoons flour
- 1 tablespoon curry powder
- salt and pepper
- 1/2 lemon -- juice of
Combine stock, onion, turmeric, salt and ginger in a pan and bring to a boil.
Add the shrimp and mix well.
Cover and simmer over medium heat until the shrimp turns pink, approximately 4 minutes.
Remove the shrimp with a slotted spoon.
Strain and reserve the shrimp broth.
In a medium saucepan, heat the olive oil over medium heat
Add then flour and curry and stir, cooking until its browns a bit, approximately 3 minutes.
Add the shrimp broth a little at a time, stirring constantly.
Add the shrimp and the lemon juice
Add salt and black pepper.
Cook until the shrimp are hot, approximately 2 minutes.
Serve immediately, over brown or white rice.
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