Authentic Seafood Bisque with fresh Seafood

     I’ve been craving Seafood Bisque for a month now, but refused to pay $8.00 for one cup in a restaurant.  I guess I whined a little bit because my loving husband bought me some Crab Legs, a small Lobster Tail, and a lb of large Shell-On Raw Shrimp.  I was in business!!! This bisque is delicious; creamy, thick and loaded with Seafood.  I think it’s better than any Seafood Bisque I’ve ever had in a restaurant.  I love that there is Seafood in every bite.  There are a lot of quick steps to this recipe, but they’re all easy.  Don’t be scared.  Trust me that you will end up with the best Seafood Bisque you’ve ever tasted.

NOTE:  When we have Lobster or Crab Legs I save the empty shells for something just like this bisque.  I stick them in the freezer until need them. Feel free to save the claw shells if you ever eat whole lobster.  Bay scallops are another great shellfish for Bisque, some people like to add clams. 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

CLEANING SHELLFISH:  These tools are imperative to me.  https://amzn.to/40DFnwV  https://amzn.to/3Kd9fKC

INGREDIENTS:  YIELDS AT LEAST 5 GENEROUS SERVINGS

1 medium Onion, finely chopped

3 large cloves Garlic, divided

1 Carrot, grated

2 small red Sweet Mini Peppers, seeded and finely chopped

1 rib Celery, finely chopped

4 TBSP Butter, divided

1/3 cup AP Flour

3 cans Seafood Stock (15 oz each)

3 Lobster Tail or Claw Shells (hopefully in your freezer)                    

1/3 cup Dry Sherry

One 4 oz Lobster Tail, thawed and rinsed

1 lb Crab Legs, thawed and rinsed

1 lb Raw Shell-On Shrimp, rinsed and drained

3 TBSP Tomato Paste

Seasonings:  1 tsp Old Bay, Parsley, and Garlic Powder.  ½ tsp Thyme, Salt and Pepper

1 ½ – 1 ¾ cups half and half

PREPARATION:

          Place Onion, 2 cloves Garlic, Carrot, Peppers, and Celery in a food processor and process until you have small pieces. 

     In a heavy 6 -quart Dutch Oven, melt the Butter.  Sautee the Onion, Garlic, Carrot, Mini Peppers, and Celery for a few minutes.  Add the AP Flour and cook for 3 more minutes, stirring constantly.  Remove all to a small bowl.

     While the Vegetables are cooking, place the raw Lobster in a small saucepan.  Add about an inch of Water, a whole Garlic clove (smashed), and a TBSP of Butter.  Bring liquids to a boil, cover pot, and let the Lobster Tail steam for 4 minutes.  Remove Tail and set aside.  Add remaining liquid to the Dutch Oven.

     Add enough of the Seafood Stock to cover the bottom of the Dutch Oven.  Bring to a boil and add the unpeeled Raw Shrimp and the Crab Legs.  Stir continuously until the Shrimp are pink.  Remove the Shrimp and Crab Legs with tongs, and set aside to cool.  Leave liquid in the pan.

    Add remaining Seafood Stock, the Sherry, and your saved empty Lobster and Crab shells.  Bring to a simmer, and let cook for about 15-20 minutes stirring often.  Remove all Shells and discard.  You must strain the Stock now or you will likely end up with small nasty pieces of Shell in your Bisque.  I place a colander in a large bowl and use Cheesecloth  to strain.  (In a pinch, paper toweling or a coffee filter will work.  Quickly rinse the Dutch Oven to remove any minute pieces of Shells. 

   To the Dutch Oven, add Tomato Paste, and cooked Vegetables, stirring to remove any lumps.  Add Seasonings and strained Stock.  Simmer until broth is reduced somewhat and thickened. 

     Remove Lobster from Shell and cut to whatever size you want.  Remove Crab from Shells with Seafood Scissors if they’re large, I like to cut them in smaller pieces.  Peel Shrimp.  Toss all Shells in a freezer bag and save for another time.  The chopped seafood can be placed in one container.  Set aside.

     Add Half and Half and bring to a simmer.  Return all Seafood to the pot and let simmer just until heated through.  Remove from the hot burner.  You don’t want the Seafood to continue cooking.

     Garnish with Parsley or thinly sliced Green Onion

     Serve with a small pitcher or even shot glasses of Dry Sherry because many people love to add a TBSB or so Dry Sherry to their bowl before eating.

NOTES:  IF you have leftovers, they may be frozen (Make sure it’s cool first).  Thaw overnight in refrigerator and reheat over low heat.

     Bisque will be fine in the refrigerator for 3-4 days.  (Good luck having it around that long.)

     Remember that all Crab is precooked, it only needs to be heated.

TOOLS:

https://amzn.to/3zfvRE4

https://amzn.to/3FYM4Bd

https://amzn.to/3zfa0MN

https://amzn.to/3Kd9fKC

https://amzn.to/3JQB2Py

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

TWITTER https://twitter.com/ChewWannaEat

WORDPRESS https://wordpress.com/posts/chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2023

Crab Louie Salad, Updated! Now with more Seafood!

     I used to make Crab Louie Salad years ago, and I kind of forgot about it.  I saw a photo the other day and it reminded me just how good this salad is.  I dug out my old recipe and made some changes, including adding Shrimp and imitation Lobster.  It was fabulous!  Serve this Salad on a bed of Lettuce with Crackers on the side or even on a Hard Roll.

INGREDIENTS:     YIELDS 6 SERVINGS

8 Oz Imitation Crab Meat

8 Oz Imitation Lobster Meat

2 dozen large Shrimp

3 Hard Boiled Eggs

1 Rib Celery, chopped

1 clove Garlic, Minced

5-6 TSP Mini Sweet Pepper, chopped

¼ cup Red Onion, chopped

Whole Romaine Lettuce Leaves

1 Tomato, quartered

Seasonings:  Salt, Pepper, Garlic Powder, Dill Weed, Parsley

DRESSING INGREDIENTS:

¾ cup Mayonnaise

¼ cup Sour Cream

2 TBSP Siracha Sauce

2 TBSP Lemon Juice

1 tsp Worcestershire Sauce

1/3 cup Heavy Cream

Seasonings:  Black Pepper, Dill Weed, Garlic Powder

PREPARATION:

     Begin by making the Dressing.  Whisk all Ingredients together and refrigerate until ready to serve.

     Hard boil 3 Eggs.  Peel, cut into wedges and chill until ready to serve.

     Cut the Tomatoes into wedges and chill until ready to serve.

     Cut the raw Shrimp into pieces and season with Salt, Black Pepper, and Garlic Powder.  Either sauté in a skillet, or cook in an air fryer oven.  Place in a medium bowl.  Add the Imitation Crab and Lobster, and stir well.  Add chopped Celery, Mini Sweet Pepper, Red Onion.  Stir to blend.  Chill until ready to serve.

     You have your choice of making one large salad on a serving platter, or making individual salads.  I love to make one impressive platter.  Lay the Lettuce leaves on the bottom, Seafood mixture on top, and Hard-Boiled Eggs and Tomato around the sides.  Sometimes I’ll throw a few Black Olives and/or chopped Cucumber in for extra color.  You can pour the Dressing over the Seafood now – OR – serve it in a bowl and let people take what they want.

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information! You won’t be sorry.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

TWITTER https://twitter.com/ChewWannaEat

WORDPRESS https://wordpress.com/posts/chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2022

Crab-Stuffed Fish Fillets

Crab-Stuffed Cod Fillet

     Special enough to serve when having guests, easy enough to make on weeknights.  We love this, and found that buying them at a market is quite expensive.  It’s so simple to make at home, using any White Fish Fillets.  I’ve even stuffed Chicken Breasts with the same Stuffing mix.  Serve with your favorite Vegetable, French Fries, and of course homemade Tartar Sauce.

INGREDIENTS: YIELDS 4 SERVINGS

1 ½ lbs Cod, Flounder, Tilapia or Haddock Fillets

Juice of 1/2 Lemon

½ lb crab meat, drained

1 mini sweet pepper, minced

2 TBSP celery, minced

2 TBSP onion, minced

2/3 cup Ritz or Saltines, crushed

1 egg, beaten

3 TBSP mayo

Seasonings:  Parsley, Salt, Pepper, Garlic Powder, and Paprika

4 TSP Butter, melted

PREPARATION:

     Make sure Fish Fillets and Crab Meat have no excess water or your stuffing will be wet. I always pat the Fish with paper toweling before seasoning and stuffing. 

     Butterfly each Fillet.  If you feel a lot of moisture inside, pat dry again.  Lightly Salt and Pepper the inside.  Place a good amount of the Stuffing mixture inside and press closed.  Don’t press too hard or the Stuffing will leak out. 

     Squirt Lemon Juice and melted Butter over the Fillets.  Season Generously.

     Bake at 400 ° F for 25 – 30 minutes or until Fillets are golden brown and flake with a fork.

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

TWITTER  https://twitter.com/ChewWannaEat

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2020

Crab and Shrimp Chimichanga with Cheese Sauce

My Chimichanga is cut in half so you can see inside.

     I’m sure you are aware that going out for a seafood dinner costs a fortune.  With a 1 lb can of crab meat at the cost of $18.00 you will be able to make 8 large Chimichangas.  Many restaurants use fake crab and lobster in this kind of a recipe.  The pure delicious taste of real seafood in this dish is SO delicious!  I kept the seasonings on the low side because I wanted to taste seafood, not seasonings.  Mama mia!  My mouth is watering thinking about the leftovers.

     This dish is not labor intensives, although it does take some time.  Feel free to make the Cheese Sauce the day before or the morning of.  You can also chop and sauté the vegetables ahead of time.  The chimichangas are big, but I still ate two of them.  I’m not huge on leftovers, but I’ll tell you what.  I can’t wait for dinner tonight.  Leftovers it is!  

 

Marinade Ingredients:

2 TBSP olive oil

1 TBSP lime juice

1 minced clove of garlic

1 sliced green onion

1 tsp Sriracha sauce

2 tsp cider vinegar

 

Filling Ingredients:

12 oz peeled, deveined shrimp

16 oz can of crab meat

1 small stalk celery

½ cup red onion, chopped

2 scallions, sliced

¼ of a red bell pepper

Juice of ½ lime

2 T of canned chilies

1 large tomato

4 cloves garlic

(Optional, a few jalapeno peppers to taste)

Seasonings:  Dash cumin, coriander, parsley, pepper, Siracha sauce

 

Cheese sauce:

1 can chicken broth

3 T flour

2 T chilies

¼ – ½ tsp Siracha sauce

½ tsp Garlic Powder

Dash or two of cumin, coriander, parsley, pepper

8 oz package of shredded Mexican cheese blend

 

Pico de Gallo (Not cooked salsa) Also called salsa fresca, or fresh salsa.

2 tomatoes, chunked and seeded/juice removed again

¼ of a large red onion

3 scallions

Jalapenos

3-4 cloves garlic

Bit of salt, pepper

Other half of lime juice

Pulse until it’s the consistency you want.  Leave it somewhat chunky.  Place in bowl and chill.

 

Marinade Preparation:

Rinse shrimp and drain in a colander.  Place in a shallow dish.  Mix marinade and pour over shrimp.  Cover and refrigerate for one hour (No more.  Shrimp is porous and will take on marinade flavors quickly).  Stir once or twice while being refrigerated.

 

Filling Preparation:

Wash and quarter the tomato, put in microwave for 1 min.  Let cool and the skin will peel right off.  Voila!  I always use my thumbs and scoop the juice and seeds out.  Seeds look unprofessional; juice is just useless extra liquid.

Scoop the shrimp from the marinade using a slotted spoon, or place in a colander.  Discard marinade.

In a preheated heavy frying pan (I like cast iron), drizzle a bit of oil in the bottom and let it get very warm, but NOT smoking. Place the red pepper skin side down and cook until it’s black.   Let cool and scrape skin off.

Put another drizzle of oil in pan and leave it on the heat to bring the oil to temperature again.  While coming to temperature, either chop the vegetables or add them to food processor: celery, onion, scallions, roasted red pepper, juice of half of lime, garlic, and the chilies (if you use the jalapenos, add them also.)  Pulse until veggies are the size you want them.  Add the tomato and pulse until tomato is well chopped, but not mangled.  Set aside.

 

Drain shrimp and pat dry with paper toweling.  In preheated frying pan, add vegetables, cumin, coriander, parsley, pepper, and Siracha sauce.  Cook until vegetables are tender.  Remove to a small bowl.

 

Cheese Sauce Preparation:

Meanwhile, in a medium saucepan, pour in one can of chicken broth and 3 T flour.  Reduce to about half.  Add dash cumin, coriander, parsley, chili powder, salt, pepper and cayenne (same as you did for seafood).  I like to throw in a bit of the roasted red pepper and about 2 T of chopped fresh tomato for a hint of color. Add 2 T chilies and start adding cheese.  Start with an 8 oz package of shredded Mexican cheese blend.  If you want it thicker, add some sharp, Colby, Muenster, or whatever you have on hand.  Taste and add anything else you want. Turn off heat. Sauce will thicken more as it cools.

Now, use any kind of tortilla you want, corn, flour, wheat, whatever shape you like.  Place about 3/4 cup of the seafood filling on one end.  Drizzle a few tablespoons of the cheese sauce over the filling. Start rolling, tucking in the ends as you go.  In a glass 10” x 14” baking dish, smear bottom and sides with a little olive oil.  Place Chimichangas seam side down. Brush with Tortillas with olive oil.  Bake at 375* for 18 – 20 min.  Watch carefully.  You want them golden brown and slightly crisp, but NOT too dark.

Get a beverage, turn your stereo on and play La Pajarera.  Put your feet up, close your eyes and feel the ocean breeze on your face.  Don’t fall asleep and burn the Chimichangas!

 Plate your Chimichangas, and spoon cheese sauce on top.  Garnish with sour cream, guacamole, and/or salsa.  You can garnish with a quick dash of paprika. cayenne pepper, sliced green onions and/or chilies.

Serve Pico de Gallo, refried beans, Spanish rice, and/or corn bread. They’re all excellent with Chimichangas.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

 PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

 

 

Orange Shrimp and Pork Fried Rice

     Orange Shrimp is one of my favorites.  I had leftover Pork, so I decided that Chinese was in order.  The Shrimp with it’s creamy Orange Sauce was out of this world.  I have a habit of not measuring when I cook, so all Ingredients are guestimated.  Adjust as necessary to your liking.  The Shrimp can be spicy or mild, it’s up to you.  I will say that it was an outstanding dinner.

SHRIMP INGREDIENTS:    Yields 2 Servings

12 OZ Bag Jumbo Shrimp

1 orange

2 cloves garlic, minced

Dash Chinese 5 spice powder, Dash of Ginger Powder

Parsley

Olive Oil

2 tsp Corn Starch

1 TBSP Low Sodium Soy Sauce

Optional:  1 TBSP Siracha Sauce

Parsley, Pepper

Optional Sesame Seeds

 

Marinade Ingredients: 

2 TBSP Orange Zest

3-4 TBSP Fresh Squeezed Orange Juice

1 TBSP Fresh Squeezed Lemon Juice

2 TBSP Low Sodium Soy Sauce

2 TBSP Honey

1 TBSP Rice Vinegar

2 TBSP Canola Oil

½ of an onion cut into strips top to bottom

1” piece of ginger root, peeled and cut in chunks

2 cloves garlic, minced

Optional Dash of Crushed Red Pepper Flakes

 

SHRIMP PREPARATION: 

Remove tails and rinse shrimp well.  Drain well.  Place into a small bowl.  Pour mixed marinade over shrimp, stir, and refrigerate for about 2 hours.

While Rice is in the skillet, drain the Shrimp and discard the liquid, Onion, and Ginger root.  In a second skillet, add the remainder of the juice from the Orange, Corn Starch, Siracha Sauce, Garlic, 5 Spice Powder, and Ginger Powder.  Optionally you can add a few quarters of Orange.  (See photo).  Bring to a simmer and cook until thickened.  Remove to the bowl that your rice chilled in.  Set aside.

In the same pan, add a drizzle of Olive Oil.  When pan is hot, add the drained Shrimp.  You can optionally add a dash of Crushed Red Pepper Flakes now.  Cook about 3 minutes over medium heat until Shrimp is pink.  Return the Orange Sauce to the pan.  As soon as it begins to simmer, it’s ready to serve.  You may garnish with Sesame Seeds if you’d like to.

 

FRIED RICE INGREDIENTS:  Yields 4 – 5 Servings

1 ½ – 2 cups leftover Pork or Chicken cut into chunks or strips

Veggies I used:  Snow Pea Pods, Onion, Garlic, Asparagus, Mushrooms, 1 Carrot diced

4 Servings of Rice cooked and chilled

2 TBSP Hoisin Sauce

3-4 TBSP Low Sodium Soy Sauce

1-2 cloves Garlic, minced

Pepper, Parsley

1 TBSP Butter

1 or 2 Eggs

 

PORK FRIED RICE INGREDIENTS:

Preheat a large skillet and drizzle Olive Oil in the bottom.  Add the cold rice and give it a stir.  Let it cook for about 5 minutes. (Reserve the bowl the rice was in.)

Add the Soy Sauce and Hoisin Sauce, stirring well.  Let it cook for another 5 minutes.

Add the Veggies that take the longest to cook first (Carrots) and let them cook for 5 minutes.  Add the remainder of Veggies.

When Veggies are tender, add the diced Pork.  Stir.  Make a well in the center.  Add a pat of Butter.  When melted, add the Egg and let sit until mostly cooked.  Break up and stir throughout rice.  Taste and adjust anything you care to.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

 

 

 

Lobster, Crab, and Shrimp Alfredo

    One pan Lobster, Crab and Shrimp Alfredo

     Alfredo is one of those things that I love, especially if it’s loaded with seafood.  You can use any leftover seafood, chicken, mushrooms, asparagus, or other vegetables, ham, etc.    I probably make it different every time I make it because I don’t use a recipe.  I wrote this one down for you though!  This particular recipe uses Half and half instead of Heavy Cream. – And, NO flour as a thickener.  Cream cheese works great, as well as adding an additional layer of flavor.

INGREDIENTS:  YIELDS 4-5 SERVINGS

2 oz cream cheese

3 TBSP Butter

3-4 cloves Garlic

¾ cup fresh grated Parmesan cheese + extra for garnish

1/8 – ¼ tsp Cayenne Pepper

½ tsp Salt

A couple dashes each of Celery Salt and Paprika

1 TBSP fresh Parsley

2 ¼ cups half and half

Juice of half a lemon

12 oz Large Shrimp, peeled and deveined

12 oz Lobster meat, cooked

8-10 oz crab meat

Optional Garnish:  Mozzarella cheese

PREPARATION:

In a large skillet over low heat, melt cream cheese and butter, stirring with whisk.  Add Garlic and cook for a minute or two.  Slowly pour in half and half and lemon juice.  Slowly add Parmesan cheese, continue stirring with whisk.  Add raw shrimp and cook until pink (about 3 minutes).  Add Lobster meat and Crab meat until heated through.

Serve over your choice of Pasta.  Garnish with additional Parmesan cheese (and Optional Mozzarella) once plated.

NOTE:  I cut the shrimp into thirds because I want a piece of seafood in every bite.

Save the lobster shells for bisque!  I toss them in a baggie and then freeze.

All crab meat is precooked, so just heat it through; no need to cook it.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

 

CRISPY HONEY ORANGE SHRIMP

     We were invited to our neighbor’s home for drinks and appetizers.  I asked what I could bring and was told to bring myself and my husband.  How rude!  Lol  Let me just say that there were two reasons that wasn’t gonna happen.  It goes against my grain to show up anywhere empty handed, plus, I never do what I’m told.  I wracked my brain trying to think of what to bring.  I’m not big on making appetizers for some reason, so I had to make something up in a hurry.  This was the end result.  I made them spicy, but there is no need to add Chipotle if you want mild shrimp.    We were running late, and I didn’t get a chance to pop one in my mouth before we left.  I got lucky.  They were a big hit and I think the recipe is a keeper.

     Here’s how I did it:

INGREDIENTS:

Two 12 oz bags extra-large peeled shrimp (raw)

Salt for brining

1 Orange (You’ll use the juice and the zest)

Marinade:

3 TBSP low sodium soy sauce

1 TBSP fresh ginger root, minced

1 TBSP fresh garlic, minced

Juice and zest of half the orange

Shrimp Coating:  Note that there are three choices

1 cup corn starch -OR – 1 cup AP flour – OR 1 cup Panko bread crumbs (or mix it up)

Salt and pepper

OPTIONAL:  ¼ – ½ tsp Chipotle powder

Frying:

1/3 – ½ cup canola oil

Sauce:

1 cup local honey

Juice and zest from ½ orange

2 TBSP fresh lemon juice

½ tsp Chipotle powder

 

PREPARATION:

Rinse shrimp well.  Soak for 30 min in salted water. (The salt will make the shrimp juicier and tastier.  Just like when you brine chicken).

Drain shrimp, rinse bowl and return shrimp to empty bowl.  Add juice of ½ an orange, 1 TBSP orange zest, soy sauce, ginger root, and garlic.  Cover bowl and refrigerate for 2 hours.  Drain well.

In medium bowl, add corn starch, (or flour or Panko bread crumbs), salt, black pepper, and ½ tsp Chipotle chili powder.  Give it a quick mix with a whisk or a fork.  Add a handful of drained shrimp, cover bowl and shake until shrimp is coated.  Using a Japanese skimmer or a small strainer, and shake excess flour mixture from the shrimp and place in a dish or large platter.  Continue until all shrimp is coated.

Heat a heavy skillet and add enough canola oil to cover bottom well.  When oil is hot, add shrimp about a handful at a time (never crowd the pan).  Cook until brown and crispy (2 ½ – 3 min per side).   Drain on paper toweling. Drain skillet and wipe with a paper towel.

In same skillet, add honey, juice from the other half of orange, orange zest, lemon juice, and chipotle powder.  Bring to boil and reduce mixture by about half. You want to create a syrupy sauce.

Arrange cooked shrimp on a serving platter and pour sauce over the top.  You can garnish with parsley, sesame seeds, and/or a handful of green onions with stems.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2017

SEAFOOD ALFREDO WITH Lobster, Crab & Shrimp

   I love seafood, specifically shellfish.  It is my absolute favorite thing to eat in the whole world.  I might even love seafood more than I love my sweets.  Consequently, I cook it a lot.  Sometimes I even get treated to a dinner out.  If I have leftovers, I might create something at home and share.  Then again, I usually scarf them down without sharing.  OK, part of the seafood in the following recipe was dinner out and the rest was in the freezer.  Either way, I shared!  That was good, right?

INGREDIENTS: YIELDS 6 servings
1 lb shrimp, peeled and deveined
3 large King Crab Legs, meat removed from shells
4 TBSP butter
2 TBSP olive oil
6 cloves garlic, chopped (1 ½ TBSP)
1/3 cup Chardonnay or dry Sherry
1 cup chicken broth
3 TBSP flour
3 ½ cups half and half
½ tsp white pepper
1 tsp Parsley
¾ cup Italian blend grated cheese
½ cup fresh grated Parmesan
½ cup fresh grated Romano
Extra cheese for garnish
Pasta: Linguine, Fettuccini, Angel hair, Penne

PREPARATION:

Preheat a large pan of salted water and cook your pasta while preparing the seafood.
Place 1 TBSP butter in bottom of a large skillet which has been preheated on low/medium heat. Add cut up lobster and shrimp (or cook them separately). Sautee until lobster is opaque and shrimp is pink. It won’t take any more than 3-4 minutes. Using a slotted spoon, remove cooked seafood. Place in a small bowl. Set aside.

Place olive oil and remaining butter in the bottom of the same skillet. Sauté garlic on low heat for 1 minute. Add Chardonnay, chicken broth, and flour, stirring continuously until flour is well incorporated and sauce begins to thicken a bit. You want the mixture to be at a slow simmer.

Add white pepper, Parsley, and slowly add the half and half. When mixture comes to a very slow simmer begin adding the grated cheeses a little at a time, stirring until cheese is melted. (Do not let it come to a full boil or the cheese may curdle.) Let it continue cooking for a few minutes.

Add crab meat, lobster, and shrimp. Stir well and wait until mixture returns to a simmer. (No need to cook the crab, it is always pre-cooked. You only need to warm it). Plate and sprinkle with a little extra grated cheese for garnish.

NOTE: Top secret tip. We’ve all done this, so beware. Adding the cheese to a very hot mixture will most likely cause it to curdle. Slowly adding the cheese while whisking will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to serve. All you need to do is warm it and plate. Never reheat seafood in the microwave. Use a saucepan or skillet.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great

recipes, home hacks, gardening, and health information!    You won’t be sorry.

 PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

WORDPRESS https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2017

SHRIMP COCKTAIL

  There’s almost nothing easier than making a shrimp cocktail, and what a perfect appetizer to serve while the main meal is being cooked. Shrimp needs only 3 minutes in boiling water, and the homemade cocktail sauce is a breeze.

COCKTAIL SAUCE INGREDIENTS:

1 cup ketchup
horseradish to taste (start with 1 tsp and taste it)
fresh lemon juice (I like a lot, but again, taste it)

Mix it up and put it in a serving dish. That’s it!

Please remember to Like our Page and Share the recipes. It’s helping us grow. Thank you.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

WORDPRESS https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? 2017

OVEN-FRIED OYSTERS

Oven-Fried Oysters Recipe

 Ingredients:

3/4 cup all-purpose flour

1/8 teaspoon pepper

2 eggs

1/2 cup Seasoned dry bread crumbs

1/2 cup Andy’s Cajun fish breading (or your favorite)

2/3 cup grated Romano cheese (or Parmesan)

1 teaspoon garlic powder

1 pint whole oysters, drained

2 tablespoons olive oil

 

Directions:

1. Combine the flour and pepper in a bowl or a quart zippered baggie. In bowl, whisk eggs. In another bowl or quart zippered baggie, combine the bread crumbs, cheese, parsley and garlic salt.

2. Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture and place in a greased baking dish, 15-in. x 10-in. x 1-in., drizzle with oil.

3. Bake at 400° for 15 to 20 minutes or until golden brown.

 

OPTIONAL:

I make a sauce by mixing:

1/3 cup Sriracha Ranch dressing

1/3 cup mayonnaise

1 tbsp. minced garlic

1 tsp.  Sriracha sauce

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/ 

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT 

WORDPRESS   https://chewwannaeat.wordpress.com 

By Tika for CHEW WANNA EAT? © 2017