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  1. #571
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    Quote Originally Posted by IridesentFlame
    Sweet jesus that crab stuffed shrimp was amazing................


    EPIC THREAD
    ....Brother, you haven't seen anything yet!

    TRY THIS....

    --== Rocky's Oysters ==--

    One quart/half gallon of shelled Oysters

    Granulated Garlic to taste in the mix....
    Fresh Ground Black Pepper in the mix....
    One half corn meal...one half fish fry....in the mix....
    Thick cut twice smoked bacon in the mix....
    Eggs busted up (NO SHELL) and frothed with some heavy cream....


    Dip the oysters in the egg wash...Dredge them in the other crap....wrap them in the thick bacon and stick a tooth pick in it.

    Drop them in a deep fryer and let them cook until they either float or as they say on those high dollar cooking shows "Are Golden Brown"....SCREW THAT!! Pull them out when they are ready!






  2. #572
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    I'll definitely be trying this next weekend when i have some people over, hope it pleases!
    Would you happen to have any more really good shrimp dishes? The crab stuffed shrimp was really good and was hoping to try something new before i make it again!
    (BTW, sorry if you have already posted one earlier in the thread, english isnt my first language and i'd get a headache trying to read through it all :wink:

  3. #573
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    Quote Originally Posted by IridesentFlame
    I'll definitely be trying this next weekend when i have some people over, hope it pleases!
    Would you happen to have any more really good shrimp dishes? The crab stuffed shrimp was really good and was hoping to try something new before i make it again!
    (BTW, sorry if you have already posted one earlier in the thread, english isnt my first language and i'd get a headache trying to read through it all :wink:
    ...Ya want some Shrimp Dishes? I was given a subscription to a Louisiana Cooking magazine and each time I read it I end up drooling worse than both my dogs when I pitch a steak bone to them! I'll hook you up as well as post up some fresh videos in the next week or two.

  4. #574
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    .....check this one out!!

    Shrimp Ya-Ya

    MAKES 4 SERVINGS
    Courtesy of Chef Chris Hayes, Le Bayou, New Orleans

    1 tablespoon olive oil
    1 pound extra jumbo shrimp, peeled and deveined
    2 teaspoons crushed red pepper
    1/2 cup Pesto, recipe follows
    1/4 cup Quick Alfredo Sauce, recipe follows
    1/4 cup grated Parmesan cheese

    In a nonstick skillet, heat olive oil over medium-high heat. Add shrimp, and cook about 3 minutes per side; stir in red pepper, Pesto, and Quick Alfredo sauce. Cook until sauce is slightly thickened. Top with Parmesan.

    Pesto
    MAKES 1 CUP

    4 cups fresh basil leaves
    1/3 cup pine nuts
    2 cloves garlic
    1/4 cup olive oil
    1/4 cup grated Parmesan cheese
    1 teaspoon kosher salt

    In the work bowl of a food processor, add basil, pine nuts, and garlic, and pulse to combine. With motor running, add olive oil in a steady stream, and process until a smooth paste forms. Add cheese and salt, blending for 30 seconds more.

    Quick Alfredo Sauce
    MAKES 1 CUP

    1/4 cup butter
    1 cup heavy whipping cream
    11/2 cups grated Parmesan cheese
    1 tablespoon chopped fresh garlic
    2 teaspoons chopped fresh parsley
    1/2 teaspoon crushed red pepper (optional)

    In a saucepan, melt butter over medium heat; add cream, and simmer for 5 minutes. Add Parmesan and garlic, stirring until cheese melts. Remove from heat and let thicken. Add parsley and red pepper, if desired.

    .....I was given a subscription to to the Louisiana Cooking magazine this year from my Mother on my birthday. I would HIGHLY RECOMMEND it for anyone that wants to learn how to cook like we do down here on the Gulf Coast.
    Some of the recipes are pretty close to how I do it. Just use theirs as a starter and modify. If you have any questions of course feel free to ask away and I can tell you what to do to get the taste right.
    Fired up a batch of my five trophy winning heavy seafood sauce with crab and shrimp in it and poured it over some blackened Redfish the other night and have three ladies blowing up my phone now as they are either liking my looks....or as I highly suspect wanting me to show them how to do it!

    ........COOK My Friends!!....

  5. #575
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    Doris Caldwell’s Shrimp

    Courtesy of JoAnn Cazedessus

    2 pounds large shrimp in shells
    1 tablespoon salt
    1 teaspoon dried Italian seasoning (I make my own)
    ½ teaspoon oregano
    ½ cup dry white muscadine wine, such as Casa de Sue Carlos Dry

    (On the wine....if you can drink it You can cook with it. ONLY COOK with what tastes good to you!!)


    1 large onion, thinly sliced
    2 lemons, thinly sliced
    2 garlic cloves, sliced
    4 fresh bay leaves
    ¾ cup canola oil

    Preheat the oven to 450°.

    In a 12-inch ovenproof skillet,
    arrange shrimp in a single layer. Sprinkle salt, Italian
    seasoning, and oregano over shrimp. Pour wine over
    seasonings, then layer onion, lemon, garlic, and bay leaves
    over shrimp. Pour the oil over. Bake until the shrimp are opaque
    and onions are tender, about 20 minutes.

    Serve with warm French bread and salad.

  6. #576
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    Galveston what would you substitute for the wine in the above recipe if you are serving to someone whom doesn't like wine?

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