Lagniappe Recipe

This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare.  

Ingredients:

1 pint lump crabmeat

1/2 cup (1 stick) butter (do not substitute margarine)

1-1/2 cups finely chopped sweet onion

4 tablespoons all-purpose flour

6 cups fresh corn kernels (see 'Recipe Note 1' below)

2 teaspoons salt

1 teaspoon coarsely ground black pepper 

1-1/2 quarts heavy cream

3/4 cup thinly sliced green onions, white and green portions 

3-4 additional green onions, thinly sliced for garnish

Preparation:

Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully. 

Recipe Notes: 

(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe. 

(2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.

Grilled Mushrooms Shrimp A La Grecque Recipe

You can pretend you're vacationing in Greece with this grilled lemon-and-garlic-flavored shrimp and mushroom dish served on warm pita bread. 

Anytime you're grilling, remember that fresh mushrooms are perfect partners for all sorts of grilling favorites, including beef, seafood and vegetables. In addition to flavor, mushrooms pack a surprising amount of nutrition, contributing to our daily intake of riboflavin, niacin and selenium, with only 20 calories per serving and almost no fat.

Grilled Lemon Shrimp 

And Mushrooms

1/4 cup olive oil

2 tablespoons lemon juice

2 teaspoons minced garlic

1 teaspoon dried oregano 

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound large peeled and deveined shrimp

12 ounces fresh white mushrooms

2 medium-sized zucchini, sliced 1 inch thick (about 21/2 cups)

1 medium-sized red onion cut in 8 wedges 

4 pitas, warmed

Preheat outdoor grill or broiler. In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade. Serve on pita bread with plain yogurt and chopped cucumber, if desired.

Yield: 4 portions

Per portion: 430 calories; 28 g protein; 16 g fat; 45 g carbohydrates

Gearing Up For Seafood Fridays

As we enter the Lenten season, millions of people will be looking for great seafood recipes as their alternative to meat. Not knowing where to look, many will opt for basic dishes that might not satisfy their craving for a bona fide good meal. With a little creativity and help from shelf-stable seafood, the Lenten season can be filled with a variety of palate-pleasing alternatives.

"People often do not know what to cook during Lent, so they turn to 'tried-and-true' favorites such as veggie sandwiches, pastas and salads," said Culinary Expert Lena Cutler.

"Shelf-stable seafood is very affordable and easy to substitute in your favorite meat-based dishes," said Cutler.

"Canned and pouched seafood are available in many varieties, including tuna, salmon, crab, shrimp, clams and oysters," said Cutler. "You can use tuna or salmon instead of beef for burgers, tacos, stir-fry and more."

Shelf-stable seafood also has many health benefits.

"In addition to being conve-nient, shelf-stable seafood is low in fat and calories," said Registered Dietician Sharon McNerney. "Albacore tuna and salmon are major sources of protein and heart-healthy omega-3 fatty acids."

The American Heart Association's dietary guidelines recommend eating at least two servings of fish per week, because omega-3 has been proven to help reduce the chance of getting heart disease.

 Here's a delightful stir-fry to get your creative cooking juices flowing:

Teriyaki Cashew Tuna

Ingredients:

1/3 cup teriyaki sauce or stir-fry sauce

2 (6-oz.) cans drained Chicken of the Sea® Solid White Albacore Tuna in Spring Water

1 Tablespoon vegetable oil

1/2 teaspoon minced fresh garlic

1/2 cup green onion, cut into 1/2-inch pieces

1/2 cup each: sliced celery and sliced red bell peppers

1 (10-oz.) package of frozen pea pods, thawed

1 (6-oz.) can sliced water chestnuts, drained

1/2 cup cashews

Hot cooked rice

Directions:

In medium bowl, gently combine the sauce with Chicken of the Sea® Albacore Tuna; set aside. In a large skillet, heat oil until hot; sauté garlic. Add onion, celery, peppers, pea pods, cashews and water chestnuts; cook until celery is crisp and tender. Add tuna mixture and continue cooking until hot. Serve over hot cooked rice. Makes 4 servings.

Preparation Time: 20 minutes

Wild American Shrimp Recipe

When preparing your next health-conscious menu, consider that where you find your ingredients can be just as important as what you use.

Certified Wild American shrimp, caught fresh in their own natural environment in the Atlantic and Gulf, have added appeal to health-conscious consumers who care about where their food comes from.

"Wild-caught shrimp are fresh, succulent and tender, unlike 85 percent of shrimp, which are imported and pond-raised," said Monica Pope, owner and chef of the Houston restaurant t'afia. She lives by the philosophy "eat where your food lives." 

Wild American shrimp are beneficial for those who are trying to lose weight. "A typical 4-ounce portion has just 112 calories when served steamed, boiled, grilled or baked and provides 23 grams of protein -; 47 percent of the daily value for protein," Pope said.

She recommends that consumers ask for certified Wild American shrimp at their grocery store, favorite restaurant or seafood counter. 

"You have a choice," she said. "By asking for certified Wild American shrimp, you're not only choosing the best-tasting seafood possible, you're also helping to support an entire industry and way of life."

TURMERIC SHRIMP

1 pound Wild American shrimp, cleaned

2 1/2 cloves garlic, peeled

2/3 teaspoon salt

1 small bay leaf

1/3 tablespoon fresh-squeezed lime juice

2 1/2 cups water

2/3 teaspoon turmeric

3 tablespoons lime juice

1/3 teaspoon red chili powder

3 tablespoons cilantro, chopped

Place garlic cloves in a food processor with the salt and mince. Toss with the shrimp and set aside for 15 minutes. In a saucepan, bring the water to a boil with the bay leaf, 1/3 tablespoons lime juice and the 2/3 teaspoon turmeric. 

When the water is boiling, add the shrimp, stirring. Cook just until opaque, about 2 to 3 minutes. Drain.

Immediately spread the shrimp onto a large baking sheet to cool. Mix the additional lime juice, red chili powder and a pinch of turmeric together and pour over the warm shrimp. Toss until well-combined. Add cilantro leaves after the shrimp have cooled.

Clams A La Du Chef Recipe

Are you a seafood lover well if you are here is something different, this recipe will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don’t like but you will find that by adding all the ingredients gives a nice balance to this dish. 

Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off. 

Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam, loosen the calm from the bottom part of the shell. 

Herb Butter for clams: 

Butter 

Mince some watercress, parsley, shallots, anchovies, almonds, just a bit of garlic 

Add some Pernod wine, Anisette, and a few drops of tobasco sauce 

Mix the above ingredients together. 

Place some of the herb butter mixture on each of the clams then place a ¼ slice of imported swiss cheese on the top of each clam, if you like more cheese then just add it, place the clams under the broiler until the cheese is bubblie and brown. Now it’s up to you to enjoy it. 

Remember you can us as much or as little of the ingredients that you like because your making this to your taste, but personally I like the wines. “enjoy”

Japanese Style Deep Fried Shrimp Recipe

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

Prep Time  : 10 Min

Cook Time : 10 Min

Ready In    : 20 Min

Served for  : 4 people

Ingredients

• 1 pound medium shrimp, peeled (tails left on) and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 2 eggs, beaten
• 1 cup panko crumbs
• 1 quart vegetable oil for frying

Directions

1. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.

2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Source: http://allrecipes.com/Recipe/Japanese-Style-Deep-Fried-Shrimp/Detail.aspx

Steamed Clams in Butter and Sake

"This recipe is the best for seafood lovers. Clams are steamed with sake and mirin (sweetened rice wine with a lower alcohol content—14% instead of 20%) and a bit of green onion in this Japanese way of preparation.

Prep Time  : 10 Min

Cook Time : 10 Min

Ready In    : 20 Min

Served for  : 4 people

Ingredients

• 4 teaspoons sake
• 4 teaspoons mirin (Japanese sweet wine)
• 2 teaspoons rice vinegar
• 1 1/4 pounds clams in shell, scrubbed
• 3 tablespoons butter
• 1 teaspoon soy sauce
• 1 green onion, chopped

Directions

1. Heat a wok or large saucepan over high heat. 
2. Quickly pour in the sake, mirin and rice vinegar. 
3. Add the clams; cover and cook until the clams open, 3 to 4 minutes. 
4. Discard any clams that do not open. 
5. Remove any scum that forms on the surface using a spoon or paper towel. 
6. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. 
7. Arrange clams on a serving plate and drizzle the sauce over them. 
8. Serve immediately.

Source: http://allrecipes.com/Recipe/Steamed-Clams-in-Butter-and-Sake/Detail.aspx