SHRIMP COCKTAIL

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!

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By Tika for CHEW WANNA EAT? 2017

OVEN-FRIED OYSTERS

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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

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By Tika for CHEW WANNA EAT? © 2017

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DUMP-IT SEAFOOD PASTA SALAD

Dump-it Seafood Pasta Salad (2)

     You’ve heard of dump-it cakes.  Have you ever heard of a dump-it salad?  Well, let me introduce you to an outstanding mix of seafood, pasta, and whatever!  That’s right.  You put the main ingredients in the bowl and dump in whatever you have on hand.  I wanted seafood in mine.  I always want seafood.  In anything.  And here you have my latest creation . . .  Dump-It Seafood Pasta Salad.  And boy, is it ever good!

 

BASIC RECIPE INGREDIENTS:

Cooked pasta.  I used Farfalle here

Mayo

A bit of sour cream to add creaminess

2 hard cooked eggs, chopped

Seafood – I used cooked jumbo shrimp and some crab meat

Veggies:  I used peas, corn, chopped mini sweet peppers, onion, cherry tomatoes, and celery.  I definitely would have added sliced black olives, but I didn’t have any.   A bit of cucumber from the garden might have been nice.  Or some chopped avocado.  Maybe even some Mandarin Oranges.  Yum!  Grated cheddar cheese would be great also, but I’d have skipped the oranges.

Seasonings:  Garlic powder, salt, pepper, and a few dashes of Salad Supreme.

PREPARATION:

Cook whatever needs to be cooked.  Dump it all in a bowl and stir.  Eat.  Say, “Oh, my goodness!”

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By Tika for CHEW WANNA EAT? © 2016

Dump-it Seafood Pasta Salad

Dump-it Seafood Pasta Salad (2)

KING CRAB LEGS ON THE GRILL

King Crab Legs on the Grill

 

CHEW WANNA EAT?
KING CRAB LEGS ON THE GRILL

Oh yeah! I’d eat them every day. Crab legs are precooked, just heat and eat! Don’t forget the butter and lemon.

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By Tika for CHEW WANNA EAT? © 2016

BOB’S OVERSTUFFED SOUTHERN STYLE OYSTER PO’ BOY

BOB'S SOUTHERN STYLE OVERSTUFFED OYSTER PO' BOY
BOB’S SOUTHERN STYLE OVERSTUFFED OYSTER PO’ BOY

If you are an oyster fan, you probably know that the months ending in “R” are the months when they are in season.  Bob is a huge fan of oysters cooked in a number of ways or eaten raw.  Me?  Not so much.  Here is Bob’s Southern style overstuffed Oyster Po’ Boy sandwich.

INGREDIENTS:

1 Pint oysters

2 large eggs

2 cups cornmeal

¼ cup AP flour

1 tsp Cajun Seasoning

1 tsp pepper

Olive oil or canola oil

PREPARATION:

In small bowl, beat eggs, stir in oysters and let sit for 5 minutes.

In another small bowl, combine cornmeal, flour, Cajun seasoning and pepper.  Using a fork, transfer the oysters one at a time and gently roll through flour/cornmeal mixture until coated.

Fry in a bit of olive oil for about 3 minutes or until breading becomes golden brown.

Bob likes to eat this on a sub roll with lettuce, tomatoes, and mayo.

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By Tika for CHEW WANNA EAT?

DEVILED CLAMS, by Tika

Deviled Clams are perfect as an appetizer or a game day snack.
Deviled Clams are perfect as an appetizer or a game day snack.

INGREDIENTS:

  • 2 dozen clams
  • 1 sweet mini pepper
  • 2 TBSP celery
  • 1 clove garlic
  • ¼ cup onion
  • 2 TBSP butter
  • 1/4 cup dry bread crumbs
  • ¼ cup Ritz crackers
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon Sriracha sauce
  • 3 slices bacon, cooked and crumbled
  • minced fresh parsley
  • paprika
  • lemon wedges

Scrub clams in cold water.  Place in large kettle with about ½” water in bottom.  Cover and cook over medium heat until clams open.

Remove clams from shells and separate shells into two pieces.  Rinse shells well.

In food processor, process celery, onions, pepper, and garlic.  Place in small saucepan with 2 TBSP butter and cook until tender.  In processor, add about 1/3 slice of bread and 8 Ritz crackers.  Process.  You should end up with about ½ cup, total.  Add to vegetables.

Chop the clams in the food processor and add to saucepan with ½ tsp thyme, crumbled bacon and ¼ tsp Sriracha sauce.  Heat through.

Lay clam shell halves in a shallow baking pan and fill with the clam mixture. Place under broiler and broil under high heat until browned, about 5 minutes.

Sprinkle with minced fresh parsley and paprika. Serve with lemon wedges.

Deviled Clams are perfect as an appetizer or a game day snack.
Deviled Clams are perfect as an appetizer or a game day snack.

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By Tika for CHEW WANNA EAT? 2015

SHRIMP AND CHEESE QUESADILLAS

QUICK AND EASY SHRIMP AND CHEESE QUESADILLAS
QUICK AND EASY SHRIMP AND CHEESE QUESADILLAS

Recipe Yields 2 large quesadillas (8 quarters)

INGREDIENTS:

1 bag, 31 – 40 count large raw shrimp

1 TBSP lemon juice

¼ tsp chili powder

Salt and pepper

1 TBSP mini sweet pepper

1 TBSP chilies

1 large clove garlic, minced

1 TBSP onion, chopped

PREPARATION:

Peel and rinse shrimp.  Let drain and place in bowl.  Add the rest of the ingredients and let marinate for about 30 min. (No more than 1 hour).  Drain liquid, otherwise shrimp will steam cook.

Heat large heavy skillet and drizzle 1 TBSP olive oil in the bottom.  Cook shrimp and veggies.  It shouldn’t take more than three minutes.  Shrimp will turn pink when done.  Remove from pan.

In same pan, lay a tortilla shell directly in hot pan.  Sprinkle with Fiesta cheese mixture.  Quickly lay hot shrimp on top, then put more cheese on top of shrimp.  Cover with another tortilla.

In roughly two minutes, when the bottom tortilla is browned lightly and bubbly, flip the tortilla over and cook the other side.  The great part is that the cheese has melted and will hold everything together.  Nothing is going to come slipping out of the shell.

To serve, cut into quarters.

TIKA'S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS
TIKA’S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS

Serve with guacamole, sour cream, pico de gallo, salsa, refried beans, corn bread.

Marinating Shrimp
Marinating Shrimp
Cook in very hot pan for about three minutes
Cook in very hot pan for about three minutes
Add Mexican Blend Cheese
Add Mexican Blend Cheese

Browning Quesadilla

TIKA'S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS
TIKA’S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS

Browning Quesadilla

Guacamole recipe, Tika’s  https://chewwannaeat.wordpress.com/2015/08/18/httpswordpress-compost95625498282/

By Tika, for Chew Wanna Eat 2015

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SEAFOOD

Great for an anytime dinner, especially on a hot summer's evening or when you want something quick!
Great for an anytime dinner, especially on a hot summer’s evening or when you want something quick!

CHEW WANNA EAT?

SALMON PATTIES

2 five oz pink salmon foil packets, drained

2 red, yellow, or orange sweet mini peppers, seeded

1 sleeve Ritz or Town House crackers

½ onion

1 egg

3 TBSP mayo

Juice of ½ a lemon

2 tsp Dijon mustard

1/8 tsp red cayenne pepper (more if you like them spicy)

Parsley

In small food processor, chop crackers and place in large bowl.  Chop onions and peppers and add to bowl.  Add rest of ingredients and mix well.  Form into patties.  If mixture is too wet, add 3 or 4 extra crackers.  It should hold together well.

Preheat large frying pan and add about 2 TBSP Crisco, coconut oil or olive oil.  When melted and hot, add patties and cook over medium heat until browned.  Flip and cook second side.  Serve with homemade tartar sauce and lemon wedges.

Suggested side dishes:  salad, French fries, onion rings, cole slaw, macaroni and cheese

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