Shrimp and Crab Au Gratin

"Fourteen Romantic Seafood Recipes for Valentine's Day", "Seafood is For Lovers", and "Best Seafood Romantic Restaurant", are just three of a long list of Google results I got upon posing the question "Why is seafood romantic?".  No, I didn't get an answer to my query, but there is no arguing that seafood and romance are connected.  Fourteen recipes, huh?  Isn't that a bit much for a celebration that only lasts one day?  

This dish is rich, and creamy, and rich, and cheesy, and rich and spicy, and rich and just plain good.  My version calls for shrimp and crab, but you could omit the crab and still have a really special dish.

What's In It:

1 tbs. vegetable oil

6 tbs. unsalted butter

1 lb. white shrimp, peeled and deveined (Wild caught, never farmed)

1 8 oz. container crabmeat (Found in the seafood section of the market)

2 tsp. Emeril Lagasse's Original Essence

1/4 c. minced onion

1 1/2 tsp. minced garlic

2 tbs. + 2 tsp. all-purpose, unbleached flour

1 1/2 c. milk

1/2 c. heavy cream (If all you've got is 1/2 and 1/2, that'll do)

Juice of 1/2 lemon

1 1/2 c. nacho cheese (A shredded mix of cheddar and monterrey jack cheese with a dash of spice.  If your market doesn't carry anything like that, sharp cheddar or jack cheese will do)

1 tbs. chive (preferably fresh)

Salt and pepper to taste

2 slices bread, toasted, and made into crumbs (optional)

How To Make It:

Preheat oven to 400 degrees.

Spray 6 - 8 ramekins with cooking spray. (You can make this in a casserole dish but it does lose something in the translation.)

Heat vegetable oil and 1 tbs. butter in large skillet.

Meanwhile, season shrimp with Emeril Lagasse Original Essence.

Add to skillet.

Cook quickly, over high heat, just until done. (Shrimp will curl up and no longer be opaque)

Divide shrimp among prepared ramekins.

Melt 1 tbs. butter in emptied skillet

Add crab meat.

Sprinkle with 1 tbs. Emeril Lagasse Original Essence.

Stir and cook until heated through.

Spoon over shrimp in ramekins.

Melt 3 tbs. butter in small saucepan over medium-high heat.

Add minced onions and garlic, stir and cook 1 minute.

Add flour, all at once, and whisk while cooking for 2 to 3 minutes. (Do not allow to brown)

Add milk and cream.

Cook, stirring frequently, until sauce begins to boil and thicken, about 5 or 6 minutes.

Add lemon juice, chives, and 1 c. cheese.

Salt & pepper to taste.

Spoon sauce over crab and shrimp in ramekins.

Melt remaining tbs. of butter in another saucepan.

Add breadcrumbs and toss.

Sprinkle remaining 1/2 c. cheese evenly over sauce in ramekins, followed by bread crumbs.

Place ramekins on cookie sheet and bake until browned and bubbly, 15 to 20 minutes.

Party Shrimp Mold

The 60's and 70's saw cooks, everywhere, attempting to congeal everything.   My octogenarian friend, Joy, seems intent on seeing none of us forget what she fondly recalls as her "cooking heyday".  She often meets me in the break room at work, spoon in hand, eager share a somewhat wobbly "little taste" of her tomato soup or beet salad.  

This recipe reminds me of something my mother might have served on penny-poker night while we kids played hide-and-seek in our very dank, very dark, very scary basement.  And, if she did, I guarantee there wouldn't be any left for us to forage at the end of the night, while our parents walked their guests out to the car. This is one of those dishes that tastes far better than it looks!

What's In It:

1 1/2 lb. med. wild-caught (never farm-raised...watch a documentary)shrimp, boiled (Don't forget to add the crab boil!),cooled and roughly chopped

1 c. chopped green onion tops

1 c. diced green bell pepper

1 c. finely chopped celery

12 oz. cream cheese, brought to room temperature

2 pkg. Gelatin (reserve 1/4 c. shrimp water in which to dissolve gelatin)

1 c. tomato soup, warmed

1 c. mayonnaise

How To Make It:

Spray mold with cooking spray.

Mix all ingredients except for shrimp and gelatin.

Dissolve gelatin in 1/4 shrimp water and add to mixture.

Refrigerate 15 to 20 minutes.

Add shrimp, mix well, and pour into prepared mold.

Refrigerate overnight.

Serve with your favorite cracker.

Shameless Shrimp and Pasta

One of the most enjoyable dates I ever had involved cooking a meal together.  He brought the shrimp, I supplied the pasta and, as we cooked, we talked, and laughed, and learned a lot about each other and how we worked together as a couple.  Even after we'd been married for years he still mentioned that night, and that meal, with fondness.

What's In It:

1 lb. medium shrimp, cleaned and deveined (Most recipes call for large shrimp.  I prefer medium because large shrimp can be tough and not quite as sweet as medium, and be sure to buy "wild caught"!)
3/4 c. fat free Italian dressing (Any old kind will do.)
1 small onion, sliced thin
1 can (14 oz) artichoke hearts, drained and halved
1 tbsp. fresh parsley (Only fresh.  If you can't find fresh, leave this out.)
2 c. sliced fresh mushrooms (Small to medium is best)
1 pkg. (9 oz) whole wheat pasta (I like angel hair or spaghetti but you can use whatever you like)
1/4 c. fresh grated parmesan cheese (You can use the powdered stuff if you like, but it won't be as good)

How To Make It:

Cook pasta according to package directions. Drain and set aside.
Saute' shrimp in 1/2 c. salad dressing in large skillet over medium-high heat for 2 minutes.
Add next 4 ingredients and continue cooking until shrimp pink, stirring frequently.
Toss shrimp mixture with cooked pasta and remaining salad dressing.
Sprinkle with parmesan cheese.

Baby, Oh Baby Barbequed Shrimp

Several months after Hurricane Katrina devastated New Orleans, a wonderful cajun restaurant opened in a former bank building just around the corner.  The new proprietors chose to preserve the integrity of the building, adapting their theme to fit.  On especially busy nights, they opened the foot-wide door to the vault, sitting lucky customers inside.
Upon spying barbecued shrimp on the menu, I imagined something entirely different from the dish placed before me.  Served in a large, white, ceramic bowl, a dozen shrimp languished in a herb-infused glaze topped by a sheen of clarified butter.  It didn't take me long to figure out what to do with the half loaf of crispy french bread occupying the perimeter of the bowl. 
What followed was a gastronomic orgasm...
The owner wasn't around that night, so I couldn't get his recipe.  Still determined to reproduce, I researched and ended up with several recipes that, when combined, produce a wonderful facsimile.  I serve this as an appetizer at parties to a cacophony of orgasmic ohs, ahs, moans, and groans. 


"Baby, Oh Baby" Barbequed Shrimp
In order to produce the desired affect, this dish must be served hot, preferably just off the stove. Hand out plenty of napkins, and stand back.

What's in it:

1 c. (that's 2 sticks to you and me) butter (Never, never, never margarine)
1 tsp. dried basil (Just this once, dried really is better)
1 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. cayenne pepper
1/3 tsp. paprika
1 tbl. chopped parsley (Dried parsley is never good.  Use fresh.)
1/4 c. worcestershire sauce (Use a good brand.)
1/4 c. good beer (If you wouldn't drink it, don't cook with it)
2-4 cloves finely minced garlic
1/4 med. onion, very finely minced
1 rib celery, very finely minced
1 tbs. fresh squeezed lemon juice
1 lb. medium white shrimp, peeled and deveined (Read a little about farm-raised seafood, and you'll never buy it again.  Wild shrimp is easy to find and no more expensive.  Some recipes call for large shrimp, but in my opinion they are tough and sacrifice taste to size.  By using medium you get all the great flavor and more shrimp.  And more shrimp equals more greasy, happy faces!)
Salt and pepper to taste
Loaf crispy french bread (My grocer's deli offers loaves that are half-baked.  I sprinkle these with a little water before baking at high heat to acheive the crispy crust and fluffy center french bread is famous for.)

(This recipe feeds 4 to 5 people, but easily doubles or even triples depending on the size of your party)

How to make it:

Toss shrimp in 1 tbs. fresh squeezed lemon juice.  Season with salt and pepper.
In a small bowl, combine seasonings and herbs.  Set aside.
Melt 1 stick butter in large skillet.  Saute onions, garlic, celery, with seasoning blend for 2 to 3 minutes.
Cut remaining stick of butter into 1 tbs. slices and add to skillet.
Add shrimp and continue to cook, stirring frequently, for a few minutes.  Add beer and Worcestershire sauce.  Continue to cook until shrimp is cooked through, about 1 minute.  Do not overcook!

Pour shrimp, with sauce, into a large, preferably somewhat flattened, serving dish.  Provide small appetizer plates, fresh-baked french bread for dipping, and lots and lots of napkins.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

Tastes of Summer: Seafood Quiche and Chocolate Zucchini Bread

Despite the lack of rain, and some hideously warm temperatures, my gardens and my chickens flourish.
Last week, I pickled for two days.  I'll post those recipes later.
Yesterday, I found myself with several pounds of ripe zucchini and four dozen eggs, despite having given away two dozen earlier in the week.  My girls are prolific layers!
I polled my facebook friends for zucchini recipes and received an overwhelming response.  Many suggested frying slices.  Some shared their favorite grilling recipe, and a European friend shared a recipe involving yogurt and dill that can be used as spread on toast. I do plan to try that one later.
I settled on Chocolate Zucchini bread which I served for dessert after a dinner of Seafood Quiche.  I had thought to have salad with the quiche, but decided against it, as the flavors of the pie were meant to be savored.  They really needed no accompianment.  I hope you agree...

Seafood Quiche (adapted from "Emmaline and Hessie's Seafood Quiche as it appeared in the AJC)

This recipe calls for crabmeat and shrimp, but you could add any seafood you like.  Lobster and scallops would make a nice addition.

Serves 8.

Peel and devein 1/2 pound shrimp. Saute, in one tbl. butter and the seasoning of your choice. (I like Paul Prudhomme's Seafood Seasoning.) Remove from heat just as shrimp begin to get some color.


Bake refrigerated pie shell according to package directions.  (I usually bake a few minutes less than suggested to prevent over-browning.  Be sure to bring the shell up and over the rim of the dish as the filling fills the shell completely.)  Upon removing baked shell from oven, reduce temperature to 325 degrees.

What's in it:

1 tbl. butter
1/2 c. finely chopped onion
1/4 c. finely chopped bell pepper (I used chili bells as that is what I have in my garden.  The extra spice was nice.)
1/4 c. finely chopped celery
1/2 crab meat (check for shells)
Cooked shrimp
1 c. grated swiss cheese
1 1/4 c. scalded half and half
2 eggs, plus 2 yolks, beaten (Thank you Chloe, Sylvia, Pat, & Lucy!)
1 tsp. sea salt
2 tsp. Old Bay Seafood Seasoning
Pinch chopped basil  (I use fresh, for the flavor and the added color.)

How to make it:
While the crust bakes, melt butter in a saucepan over medium heat.  Saute' onion, bell pepper, and celery until translucent, about 5 minutes.  Add crabmeat and shrimp.  Pour into baked crust.  Sprinkle with grated cheese.
Combine scalded half and half, eggs, salt, and Old Bay Seasoning.  Pour over cheese.  Sprinkle with basil.
Bake in 325 degree oven for 40 to 50 minutes, or until set. 
Allow to cool for 10 minutes before slicing.


Chocolate Zucchini Bread

Double the chocolate, double the fun!  Next time, I'll add 1/2 c. toasted, chopped pecans or coconut to this very moist sweet bread.




What's in it:
2 (1 oz) squares unsweetened chocolate
3 eggs (Thank you Chloe, Sylvia, Pat, & Lucy!)
2 c. white sugar
1 c. vegetable oil
2 c. grated zucchini
1 tsp. vanilla extract (Never imitation!)
2 c. all-purpose, unbleached flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3/4 c. semisweet chocolate chips

How to make it:
Preheat oven to 350 degrees.  Generously spray 2 9x5 loaf pans with cooking spray.  Microwave chocolate for 30 seconds.  Stir, and heat for 20 seconds more.  Stir until smooth.
In large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate.  Beat well.  Stir in flour, soda, salt, and cinnamon.  Fold in chocolate chips.  Pour batter into prepared pans.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean.
Allow to cool before slicing.









© Copyright 2009-2010 Stacye Carroll All Rights Reserved