Aunt Nell's Kitchen (1)

Aunt
Nell's
Kitchen

Vol. 1 Seafood

By: Nell Simpson

Aunt Nell's
Kitchen

Copyright

© 2019 Nell Simpson
ALL RIGHTS RESERVED

Dedication

I dedicate this series of cookbooks to my
beautiful children, Adam and Hannah. My
two wonderful brothers, Roy and Larry.
And last but certainly not least, the love

of my life, Daniel.

Table of Contents

Chapter 1 Lobster & Crab

Chapter 2 Oysters & Shellfish

Chapter 3 Fish
Chapter 4 Shrimp
Chapter 5 Appetizers

Lobster &
Crab

AUNT NELL’S FAMOUS
LOBSTER

INGREDIENTS:

Meat of 2 medium-sized lobsters
4 tablespoons of butter
½ teaspoon of salt
¼ teaspoon of pepper
2 tablespoons each sherry wine and brandy
Pinch of nutmeg
4 Egg yolks
1 cup of cream

Directions:

1. Remove meat from the shells and cut it into delicate slices.
2. Heat pan on stove using medium heat.
3. Add the butter, when it melts, add lobster to pan and cook four or five
minutes.
4. Add the salt, pepper, nutmeg, wine and brandy.
5. Beat egg yolks and add the cream.
6. Add mixture into the lobster.
7. Reduce heat and cook until the sauce thickens and serve immediately.

7

Holiday Lobster

Ingredients:

Meat of 2 lobsters
4 tablespoonful’s of butter
4 tablespoonful’s of flour
Salt and pepper
1/8 teaspoon nutmeg
1 cup of cream
4 Egg yolks
1 cup of white soup stock, seasoned with bay
leaves
1 teaspoonful of lemon juice
Dried and sifted coral

Directions:

1. Slice or dice the lobster.
2. Make a béchamel sauce by heating pan on medium heat, melt the butter to slightly brown
add the flour and whisk until flour is lightly brown then add seasonings, cream and stock keep
mixing so it doesn't clump.
3. Add the lobster when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of
the sauce from the pan.
4. Add the lemon juice.
5. Sprinkle the coral or parsley over the top as garnishment.
6. Serve immediately.

8

Lobster Bisque

Ingredients:

1 cup fresh lobster or crab meat, flaked
3 tablespoons sherry or 1 teaspoon
Worcestershire sauce
10 1/2-ounces of condensed tomato soup
10 1/2-ounces of condensed split pea soup
1 1/4 cups hot milk

Directions:

1. Soak crab or lobster in sherry for 5 minutes.
2. Meanwhile, combine the soups and heat to just boiling over medium
heat.
3. Slowly stir in hot milk.
4. Add crab or lobster and heat, but do not boil.
Serve Immediately

9

Crab Brunch

Ingredients:

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
½ pound cheddar cheese, grated
1 tablespoon minced onion
1 tablespoon minced parsley
Salt and pepper to taste
1 pound of crab meat, lumped
¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 325 degrees
2. In large bowl, combine all ingredients except the parmesan cheese.
3. Pour into a greased shallow 2-quart casserole dish.
4. Sprinkle on the Parmesan cheese
5. Bake for 1 hour or until knife inserted in center comes out clean.

Yield:6 servings

10

Lobster Stew

Ingredients:

4 Lobsters
1-1/4 pounds Court Bouillon:
Onion
Carrots
Celery
Bay leaves
Tarragon
Italian parsley
2 quarts cool water
2 cups dry white wine
Garnishing Vegetables:
Carrots
Leeks
Turnips
Kosher salt
Freshly ground white pepper
2 tablespoons fresh parsley

Directions:

1. Wrap the lobsters in wet newspaper and refrigerate for 1-2 days.
2. Court Bouillon: Combine the ingredients in a 6 qt /12 inch pot.
3. Bring water to a simmer and cook for 15 minutes.
4. Place the lobsters head-first into hot broth.
5.Cover the pot, simmer for 10 minutes. Turn off heat and let stand for 10 minutes.
6. Remove the lobsters, when cool enough to work with, cut them in half lengthwise.
7. Remove the stomach sac.
8. 1/4 cup of sliced vegetables per serving.
9. Cut lobster in half, remove the meat from shell and claws, add to your serving bowl.
10. Pour the hot broth over the lobster then add the vegetables.
11.Garnish with parsley or chervil.

11

Lobster and
Tomato Bisque

Ingredients:

1 ½ tablespoons of Old Bay seasoning
1 tablespoon of seasoned rice wine vinegar
1 lb. of lobster or crab meat
1 small onion, sliced
16-ounces of seasoned tomatoes, diced
2 cups of chicken stock or broth, thickened with 2
tablespoons of cornstarch

Directions:

1. Put the Old Bay Seasoning in the rice vinegar.
2. Add the lobster meat and marinate for five minutes.
3. Put in a medium pot then add the onion
4. Dissolve the cornstarch in chicken broth and add to pot, along with the
tomatoes.
5. Simmer covered for 15 minutes, and uncovered for another 5 minutes.
6. Ready to serve when heated through.

12

Lobster With
Ginger

Vinaigrette

Ingredients:

3 - 1 ½ pound lobsters
1 cup Daikon, diced
1 cup carrot, diced
1 cup of radish sprouts
1 cup pickled ginger vinaigrette
Salt and pepper to taste

Directions:

1. Remove lobster tail and claw from shell.
2. Cut tail in half and marinate in the refrigerator in 3/4 cup of the vinaigrette for 1 hour.
3. Mix Daikon, carrots and radishes.
4. Add a touch of salt and pepper and toss with remaining vinaigrette.
5. Reserve.

13

Lobster Newburg

Ingredients:

8 ounces of cooked lobster
16 ounces of cream of shrimp
soup
1/3 cup of milk
3 tablespoons of sherry
Bread or English muffins
Pinch of nutmeg

Directions:

1. Combine lobster, soup, milk, sherry and nutmeg and cook on medium heat.
2. Stir occasionally until heated through.
3. Toast bread and remove the crusts.
4. Serve the lobster mixture over toast points or muffins

14

Spicy Lobster

Ingredients:

2 cloves of garlic, chopped
1 carrot, sliced
4 tablespoons of butter
2 glasses of white wine (half a cup)
Meat of 2 lobsters
1 glass of brandy
Chopped parsley
Cayenne pepper
Salt

Directions:

1. Place pan on medium heat.
2. Melt butter and cook the garlic and carrots for about five minutes.
3. Remove the carrots then add the wine, lobster and seasonings.
4. When thoroughly heated, add the butter, parsley and brandy.
5. Serve at once while warm

15

Oysters &
Shellfish

Texas  Oyster
Croquettes

Ingredients:

25 large oysters
1 tablespoon of parsley, chopped
3 ounces of butter
1 ½ ounces of flour
1 gallon of milk or cream
1 teaspoon of lemon juice
1 large egg
3 tablespoons of bread crumbs
Salt and pepper

Directions:

1. Boil the oysters in their own juices for about five minutes.
2. Then cut them in rough pieces.
3. Melt the butter in a saucepan, then stir in the flour.
4. Add the milk or cream by degrees and add your oyster juice.
5. Boil for two minutes.
6. Add the parsley, pepper, and salt.
7. Add in the oysters and allow the mixture to cool.
8. Form into croquettes on a lightly floured board.
9. Lastly roll in the beaten egg and bread crumbs then fry in hot fat for two minutes.
Serve immediately.

17

Aunt Nell's Famous
Oysters

Ingredients:

1 pint of oysters
1 tablespoonful of butter
½ an onion, sliced
1 tablespoon of flour
1 cup of white soup stock
1 teaspoon of lemon juice
1 tablespoon of parsley, chopped
1 Egg yolk
Salt and pepper

Directions:

1. Melt the butter in pan on medium heat.
2. Add the onion, and let cook until a light-brown color.
3. Add the flour and mix until smooth.
4. Add the stock and stir until it thickens.
5. Add the oysters, lemon juice, parsley, salt and pepper.
6. Beat the egg yolk and add two or three spoonfuls of the sauce to it.
7. Add the ingredients in the pan, stir constantly
8. Serve as soon as heated

18

Scallops with Butter
and Bread Crumbs

Ingredients:

12 large sea scallops
1 stick butter, melted
1 small garlic clove, crushed
1 small shallot, finely minced
1 tablespoon chopped fresh
parsley
¼ cup dried bread crumbs
Salt and pepper
1 tablespoon lemon juice

Directions:

1. Preheat the oven to 425 degrees.
2. Wash the scallops and cut away the tough muscle from the side.
3. Cut into 1/2 inch pieces.
4. Dry thoroughly with paper towels.
5. Using 4 gratin dishes, spoon a little of the melted butter into the bottom of each.
6. Combine the garlic, shallots, parsley, bread crumbs and seasoning to taste, then
sprinkle a little of the mixture into each dish.
7. Divide the scallops evenly between the shells and cover with the remaining bread
crumb mixture.
8. Drizzle the rest of the butter over the mixture and add a little lemon juice to each dish.
9. Place on a baking sheet and cook for 12 to 15 minutes until the scallops turn white
and are cooked through.
10. Cool slightly before serving.

19

Sauteed Scallops

Ingredients:

3 tablespoons of olive oil
1 pound large sea scallops
5 slices smoked bacon, diced small
½ red bell pepper, diced small
½ green bell pepper, diced small
½ red onion, diced small
1 tablespoon of minced garlic
1 tablespoon of chili powder
1 tablespoon of cumin
¼ cup of fresh cilantro, chopped
2 tablespoons of lime juice
Salt and pepper to taste
4 ears sweet corn, blanched in boiling water 1 minute and kernels
sliced off

Directions:

1. In a large pan, heat oil over medium-high heat until hot but not smoking.
2. Add scallops and cook turning occasionally until lightly browned on both sides, 3
to 4 minutes total. Remove scallops from pan and set aside.
3. In the same pan, cook bacon over medium-high heat until crispy, 4 to 5 minutes.
4. Drain and set aside.
5. Remove almost all bacon fat from pan, add pepper and onion and cook 2 minutes
longer, stirring occasionally.
6. Add corn, and cook 2 minutes more, stirring occasionally.
7. Add garlic, chili powder and cumin and cook 2 minutes more, stirring occasionally.
8. Remove mixture from heat.
9. Add cilantro, spritz with lime juice and season with salt and black pepper.
10. Mix well.
11. Place a helping of vegetables on each plate, top with a quarter of the scallops,
and top the scallops with the bacon bits.
12. Serve right away.

20

Scallops
Harborside Style

Ingredients:

1 pound of scallops
4 tablespoons of butter, melted
2 tablespoons of dry sherry
⅓ cup of soft cracker or bread crumbs
Dash of garlic salt
⅛ teaspoon of paprika
⅛ teaspoon of dry mustard (optional)

Directions:

1. Preheat broiler on medium heat, and melt butter.
2. Add sherry to the melted butter.
3. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange
scallops in single layer.
4. If using large sea scallops, slice horizontally through center.
5. Combine crumbs and seasonings and sprinkle over scallops.
6. Drizzle remaining butter/sherry over scallops.
7. Broil about 5 to 7 minutes.
8. Serve hot with lemon wedges.

21

Shellfish Souflee

Ingredients:

2 tablespoons of Parmesan cheese, grated
2 ½ tablespoons of unsalted butter
3 tablespoons of all-purpose flour
1 cup of hot milk
¼ teaspoon paprika
1 pinch of nutmeg
½ teaspoon of salt
¼ teaspoon of pepper
4 large egg yolks
5 large egg whites
⅓ cup of Swiss cheese, grated
1 cup of creamed lobster, crab or shrimp

Directions:

1. Preheat oven to 400 degrees and set the oven rack at the lower middle level.
2. Butter a souffle dish and coat it with the Parmesan cheese, knocking out the
excess.
3. Over medium heat, cook the butter and flour together until they foam for 2 minutes.
4. Remove from heat and stir in the hot milk, simmer and stir slowly for 1 to 2 minutes
to thicken.
5. Remove from heat and whisk in the paprika, nutmeg, salt and pepper. Whisk in
yolks, one at a time.
6. Beat the egg whites until they are shiny and stiff, but not dry.
7. Whisk a quarter of the whites into the sauce to lighten it, then delicately fold in the
rest of the whites, alternating with sprinkles of the Swiss cheese.
8. Spread the creamed shellfish into the bottom of the souffle dish.
9. Cover with the souffle mixture and put into the oven.
10. Immediately reduce the heat to 375 degrees and bake for 25 to 30 minutes, until
souffle has puffed 1 to 2 inches above the rim and has browned nicely.
11. Serves 4

22

Oyster Soup

Ingredients:

1 quart of oysters, shell removed
1 tablespoon of butter
White pepper
2 Tablespoons of cracker dust, finely powdered
Milk

Directions:

1. Take the oysters and mix the oyster juices with enough to make a quart.
2. Take one tablespoonful of butter, a little white pepper, two tablespoons of cracker
dust finely powdered.
3. Stir all together and put in a pot, when it comes to a boil put in the oysters, with a
level teaspoonful of salt.
4. Stir till the edges of the oysters curl; then serve.

23

Oyster Fritters

Ingredients:

1 pint of oysters
Flour, sifted
1 teaspoon of salt
1 tablespoon of salad oil
1 egg yolk
Pepper
Cooking oil or lard

Directions:

1. Have the frying kettle half full of fat.
2. Strain the oysters and remove all bits of shell. Lard should be heating on the back of the
stove.
3. Cut the oysters slightly.
4. Mix the sifted flour and teaspoonful of salt.
5. Put the flour in a mixing bowl with the egg yolk, a tablespoonful of salad oil, and a pinch of
pepper.
6. Use enough of the oyster juice to make a batter thick enough to drop from the spoon.
7. Beat the white of an egg to a stiff froth.
8. Mix the oysters and the white of egg lightly with the batter, and as soon as it is mixed drop
by the large spoonful into the hot lard.
9. As soon as it's brown take the fritters out and lay them on paper towels to drain the grease
off.
10. Serve once cooled.

24

Oyster Shortcake

Ingredients:

1 quart of flour
3 teaspoons of baking powder
1 tablespoon of butter
Pinch of salt
Enough sweet milk to moisten well

Directions:

1. Roll about one inch thick and bake on tin pie plates quickly.
2. While it is baking, take one quart oysters and one-half cup water and put on the
stove; then take one-half cup milk, and one-half cup butter mixed with one
tablespoonful flour, and a little salt or pepper; add all together and boil.
3. When the cakes are done, split them open and spread the oysters between them,
and some on the top.
4. Put the oysters that are left in a gravy-dish and replenish when needed.

25

Devilled Oysters

Ingredients:

1 quart of Oysters
Cayenne Pepper
Lemon juice
Salt
Two hard boiled eggs
2 egg yolks, raw
Bread crumbs
1 tablespoon of butter
12 deep shells, cleaned

Directions:

1. Drain oysters; chop thoroughly and season with cayenne pepper, lemon-juice, salt, and
yolks of two hard-boiled eggs, and yolks of two raw eggs beaten and stirred in.
2. Add as much bread crumbs as you have oysters, and one large tablespoon of butter.
3. Have ready one dozen deep shells, nicely cleaned, fill them with the oysters.
4. Sprinkle with bread crumbs, and bake in a on low heat for just a few minutes.
5. Serve immediately.

26

Fish

Rosemary-Roasted Salmon

Ingredients:

2 large bunches fresh rosemary
1 large red onion, thinly sliced
1- 2 pounds center-cut salmon fillet with skin
2 large lemons, thinly sliced
⅓ cup of olive oil
Salt and pepper

Directions:

1. Preheat oven to 450 degrees.
2. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet.
3. Arrange the red onion on top of the rosemary.
4. Place salmon, skin side down on the onion.
5. Sprinkle with salt and pepper.
6. Cover salmon with remaining rosemary sprigs.
7. Arrange lemon slices over rosemary.
8. Drizzle olive oil over the top.
9. Sprinkle lemon slices with salt.
10. Roast salmon, uncovered, until just cooked through, about 20 minutes.
11. Transfer salmon to plates.
12. Serve with roasted onions and lemon slices. Serves 4.

28

Baked Halibut
Steaks

Ingredients:

2 pounds of halibut steaks
¼ cup of olive oil
1 tablespoon of chives, minced
2 teaspoons of garlic, chopped
1 tablespoon of tarragon, chopped
Salt and black pepper, to taste

Directions:

1. Preheat oven to 500 degrees.
2. Mix together the olive oil, chives, garlic and tarragon.
3. Spread evenly over the halibut steaks, top, bottom and all around.
4. Season the steaks lightly with salt and black pepper.
5. Place the steaks on a nonstick baking sheet and place in oven for 10-15 mins.
6. Remove from the baking sheet and serve immediately.
7. Makes 4 to 6 servings.

29

Braised Sole in White
Wine Sauce

Ingredients:

2 shallots, peeled and minced
2 tablespoons parsley, minced
2 teaspoons fresh tarragon, minced
2 pounds of sole fillets
1 teaspoon of salt
¼ teaspoon ground white pepper
1 cup of white wine
1 cup of fish, chicken or vegetable broth
4 tablespoons of butter, divided

Directions:

1. Lay the minced shallots in the bottom of a shallow covered skillet.
2. Sprinkle on the herbs and cover with the sole fillets, overlapping them if necessary.
3. Season the fillets with salt and pepper.
4. Cut 2 tablespoons butter into small pieces and scatter them over the surface of the fish.
5. Bring the liquids in the pan to a simmer over medium heat.
6. Cover and cook for 2 minutes.
7. Turn off the heat and let the dish sit for 5 minutes. Uncover, lift out the fillets, cover them
with wax paper and place in a 200 degree oven.
8. Reduce the juices in the pan by half over medium high heat.
9. Turn off the heat, stir in the remaining butter, and salt and pepper to taste.
10. Remove the sole platter and drain off juices into the sauce.
11. Divide the sole fillets among warm plates.
12. Spoon on the sauce.

30

Salmon w/Fresh Vegetable Vinaigrette

Ingredients:

Vinaigrette:
1 large red bell pepper
3 scallions, white and 3" green portion
1/4 cup fresh dill, cut in 1/8" lengths
2-3 plum tomatoes, peeled, seeded, and sliced
2 cloves of garlic
1/2 cup of olive oil
1/4 cup of sherry vinegar
Salt and pepper to taste
Fish: 4 - 4 ounce salmon fillets

Directions:

1. Preheat the oven to 500 degrees.
2. Completely char the outside of red pepper by placing it directly over the flame.
3. Place the charred pepper in a paper bag for 20 minutes then pull off the skin.
4. Halve and remove pepper seeds, then dice half of the pepper.
5. Place in a bowl. Save the other half of the pepper for another use.
6. Rinse and trim root end and wilted green stems from the scallions. Slice them in half
lengthwise, then finely chop. Finely chop the dill and add it with the scallions to the bowl.
7. Dip the tomato into boiling water for 30 seconds, then peel and halve. Squeeze out the
seeds then dice.
8. Peel and smash the garlic then finely mince it. Add these to the bowl.
9. Pour oil and vinegar over the vegetable and herb mixture.
10. Season with salt and black pepper to taste. Set aside.
11. Cover the bottom of a large skillet or casserole with olive oil.
12. Arrange the salmon fillets in the pan.
13. Spoon on the vinaigrette so that the vegetable pieces cover the salmon.
14. Bake for 5-10 minutes.
15. Serve warm.

31

Lemon Pepper Fish

Ingredients:

6 fish fillets of your preference
1 tablespoon of lemon pepper seasoning
3 medium tomatoes, chopped
½ cup of green onions, chopped

Directions:

1. Preheat oven to 450 degrees.
2. Arrange fish fillets on pan evenly.
3. Sprinkle with lemon pepper seasoning, tomatoes and green onions.
4 Bake for 25 to 30 minutes.
5. Serve immediately

32

Tuna Steaks With Hot Chile
Pepper Sauce

Ingredients:

⅓ cup of salad dressing
1 fresh jalapeno pepper, finely chopped
1 tablespoon Dijon-style mustard
1 teaspoon of lemon juice
4 6-ounce tuna steaks, cut 1 inch thick
4 teaspoons of olive oil
Dash of ground red pepper

Directions:

1. For sauce; in a small bowl combine salad dressing, jalapeno pepper, mustard and
lemon juice.
2. Cover; chill until serving time.
3. Rinse fish; pat dry with paper towels.
4. Combine oil and red pepper; brush half of the oil mixture over both sides of fish.
5. Cook on medium heat gently turning and brushing once with remaining oil mixture
halfway through cooking.
6. Serve fish with sauce.

33

Salmon Burgers

Ingredients:

½ cup of plain nonfat yogurt
1 scallion, chopped
15-ounces of salmon, bones removed
4 egg whites
4 mini-pita pockets
6 cups of romaine lettuce, shredded
1 teaspoon dried dill
½ cup plain bread crumbs
⅔ cup of onion, chopped
¼ teaspoon ground black pepper

Directions:

1. Mix yogurt, scallion and dill in a small bowl.
2. Mix well and chill until ready to serve.
3. Place salmon, egg whites, bread crumbs, onion and black pepper in a
medium bowl and mix well.
4. Shape into patties about 1-inch thick.
5. Coat a large nonstick skillet with cooking spray and preheat over medium
high heat.
6. Add patties and cook for 4- 5 minutes on each side or until browned.
7. Cut a thin slice off the top of each pita round and carefully open the round
without separating the halves.
8. Place 1 burger in each pita pocket, and top with 1 tablespoon yogurt sauce
and lots of shredded lettuce.
9. Serve immediately.

34

Pan-fried Catfish in Cornmeal

Ingredients:

Four 6-7 ounce catfish fillets
Salt
Ground black pepper to taste
¼ teaspoon of cayenne pepper
2 teaspoons of dried marjoram
Flour for dredging
2 eggs
1 tablespoon of water
2 teaspoons of vegetable oil
1 cup of cornmeal
3 tablespoons of rendered bacon fat, or 1/4 cup vegetable oil
Tabasco sauce to taste
Lemon wedges

Directions:

1. Lay the fillets on a cookie sheet and season both sides with salt and lots of pepper.
2. Mix the cayenne and marjoram together in a little bowl and sprinkle half of it over one
side of the catfish, pressing the seasoning in with your hand.
3. Turn the catfish over, sprinkle it with the rest of the seasoning, and press it in.
4. Set up the ingredients for breading. Place the flour on a large plate or platter.
5. Lightly beat the eggs in a shallow bowl with the water and vegetable oil.
6. Place the cornmeal on another large plate or platter. Now you're ready to bread the
fillets.
7. Dip all the catfish fillets in the flour and pat off the excess..
8. Continue until all the fillets are breaded.
9. Place them on a cookie sheet and refrigerate them uncovered, for at least 20 minutes
or up to an hour.
10. Put the bacon fat or vegetable oil into a large skillet over medium heat.
11. Cook the fillets for about 5 minutes, until they're lightly golden brown on the first side.
12. Turn them over, reduce the heat to low, and cook the second side until brown.
13. Serve right away with Tabasco and lemon wedges.

35

Pan-Cooked Trout w/ Tomatoes
And Herbs

Ingredients:

2 tablespoons of olive oil
2 garlic cloves, sliced
2 1 pound trout fillets, cleaned with tails and
heads left on
Sprigs of fresh basil and parsley
6 plum tomatoes, peeled, seeded and chopped
2 tablespoons fresh basil leaves, torn
Spool of kitchen string or thread

Directions:

1. In a large skillet, heat the olive oil over high heat.
2. Add the garlic slices and saute just until golden brown, about 5 minutes.
3. Set the garlic aside.
4. Dry the trout with paper towels and stuff the cavities with the fresh herb
sprigs.
5. Tie the trout closed with a bit of kitchen string.
6. Saute the fish in the hot oil for 4 minutes on each side.
7. Reduce the heat and add the tomatoes, basil leaves and reserved garlic.
8. Cover and simmer for 8 to 10 minutes.
9. Serve immediately

36

Catfish Nuggets

Ingredients:

½ cup of yellow cornmeal
1 teaspoon of salt
½ teaspoon of dried oregano, crumbled
½ cup of milk
1 egg
2 pounds of catfish fillets, cut into 1-inch nuggets
Vegetable oil for deep frying

Directions:

1. Mix cornmeal, salt and oregano in a shallow dish or on a piece of wax paper.
2. Mix milk and egg in another shallow dish.
3. Dip catfish nuggets into the milk mixture, then coat in the cornmeal mixture.
4. Fill a large skillet half full of vegetable oil and heat to 350 degrees.
5. Add nuggets to the hot oil and fry, working in batches, until golden brown, turning to cook
evenly on all sides.
6. Drain on paper towels.
8. Serve immediately.

37

Shrimp

Creole Shrimp Remoulade

Ingredients:

2 pounds shrimp
1 tablespoon of garlic, minced
2 tablespoons Creole seasoning
4 tablespoons unsalted butter
2 tablespoon lemon juice
Remoulade:
6 large garlic cloves
1 large egg yolk at room temperature
1 teaspoon fresh lemon juice
1/4 teaspoon of kosher salt
1/2 cup of canola oil
1/4 cup of olive oil

Directions:

For the shrimp part:
1. Rinse and peel off all but the last section of the shrimp shell at the tail.
2. Toss them in the garlic and creole seasoning.
3. Let marinate at room temperature for 1 hour.
4. Heat a skillet and melt butter until hissing.
5. Add shrimp in a single layer in the pan.
6. Cook over medium heat, shaking the pan and turning the shrimp as they turn color.
7. When just cooked through, sprinkle on lemon juice and turn out on a serving platter.
For the Remoulade:
1. Crush and peel the garlic cloves.
2. Remove center shoot in each..
3. Mince and add salt to further break down the pieces.
4. Place garlic in a bowl with the egg yolk, lemon juice and salt.
5. Whisk vigorously for 30 seconds.
6. Begin to add the oil slowly in a thin stream.
7. After the first 1/4 cup thickens, add oil more quickly.
8. Serve immediately.

39

Shrimp With Ginger And Garlic

Ingredients:

¼ cup of dry white wine
2 tablespoons of soy sauce
1 teaspoon of vinegar
Pinch of sugar
1 pound of shrimp, peeled and deveined
1 tablespoon of fresh ginger, minced
1 tablespoon of garlic, minced
2 tablespoons of green onions, minced
2 tablespoons of peanut oil

Directions:

1. Combine wine, soy sauce, vinegar and sugar in bowl large enough to marinate the
shrimp.
2. Stir to dissolve the sugar.
3. Toss shrimp in marinade and set aside for 20 minutes.
4. Combine ginger, garlic and green onion in another bowl and set aside.
5. Remove shrimp from marinade and drain well, reserving marinade.
6. Heat large skillet over medium-high heat.
7. When pan is hot, add peanut oil in a thin stream around pan and let it run into center.
8. Add ginger-garlic-green onion mixture to pan, adjust heat so mixture sizzles.
9. Fry until very fragrant, about 30 seconds.
10. Add drained shrimp and fry until they begin to become firm, about 30 seconds.
11. Pour in marinade; stir and cook until liquid is nearly evaporated.
12. If shrimp need a little more cooking, add a tablespoonful or two of water; cook until it
nearly evaporates and shrimp are tender.
13. Transfer shrimp to serving dish and serve immediately.

40

Shrimp Melts

Ingredients:

¾ pound of shrimp, diced
¾ cup of salsa
2 avocados
6 ounces of Monterrey Jack cheese,
shredded
1 14-inch Italian bread loaf, split in half
lengthwise, or hot sausage rolls, split

Directions:

1. Preheat oven to broil.
2. Saute shrimp in medium-size skillet with the salsa for 4 minutes.
3. Slice avocados and layer on bread slices, dividing evenly.
4. Spoon shrimp mixture onto avocados.
5. Top with shredded cheese.
6. Broil 2 to 3 minutes or until cheese melts.
7. Cut each in half, if using bread.
8. Makes 4 servings.

41

Garlic Shrimp

Ingredients:

¾ pound of small shrimp in their shells
Salt
Paprika
4 tablespoons of olive oil
4 garlic cloves, sliced
1 small dried red chili pepper, seeds removed
and cut in half
1 tablespoon of lemon juice
1 tablespoon of dry white wine
2 tablespoons of parsley, minced

Directions:

1. Shell the shrimp.
2. Sprinkle with salt and paprika.
3. Heat the oil, garlic and chili peppers in a skillet over medium heat.
4. When the garlic is just beginning to brown, add the shrimp and cook,
stirring, about 1 minute, or until just done and firm to the touch.
5. Stir in the lemon juice, wine and parsley.
6. Serve immediately.

42

Grilled Shrimp w/ Romesco Sauce

Ingredients:

Large, unpeeled jumbo shrimp (prawns)
3 ripe medium tomatoes
1 head of garlic
2 tablespoons of paprika
1 chili pepper,toasted, seeds removed or dried pepper flakes
to taste
1 dozen almonds, blanched and peeled
2 dozen hazelnuts, skinned
1 slice of country style bread, toasted
1 tablespoon of parsley
⅔ cup of olive oil
1 teaspoon of salt
1 tablespoon of vinegar
Freshly ground pepper

Directions:

1. Roast the tomatoes and garlic in a hot oven (400 degrees) until the tomatoes' skins split,
about 15 minutes then remove.
2. Skin the tomatoes, cut them in half and remove seeds.
3. Skin all of the garlic cloves.
4. Put the tomatoes, garlic, paprika, chili pepper, pepper flakes, almonds, hazelnuts, bread,
parsley and part of the olive oil into a food processor.
5. Process until you have a smooth puree.
6. Beat in the remaining oil, salt, vinegar and pepper.
7. The sauce should be the consistency of thick cream.
8. If too thick, thin with a little water or white wine.
9. Bring it to room temperature before serving.
10. Grill the shrimp on a hot griddle which has been brushed with oil and sprinkled with salt.
They will need only a minute or two on each side.
11 .Serve with the sauce

43

Shrimp Fettuccine

Ingredients:

½ cup of butter or margarine
2 cloves of garlic, minced
⅛ to ¼ cup of fresh basil, finely chopped
1 cup of asparagus or zucchini, sliced
½ cup of green onion, sliced
¾ pound of shrimp (about 2 1/2 cups)
2 tablespoons of parsley, minced
8 ounces fettuccine noodles, cooked and
drained
Parmesan cheese, grated

Directions:

1. Saute garlic and basil in butter until garlic turns light brown.
2. Add vegetables, cook and stir about 5 minutes or until vegetables are crisp and tender.
3. Stir in the shrimp, cook and stir on high heat about 1 minute or until shrimp is thoroughly
heated.
4. Serve over hot fettuccine, sprinkle with Parmesan cheese.

44

Spicy Shrimp Marinade

Ingredients:

½ cup of vegetable oil
¼ cup of ketchup
¼ cup of apple cider vinegar
2 tablespoons of Worcestershire sauce
1 tablespoon of light brown sugar
½ teaspoon of dry mustard
⅛ teaspoon of salt to taste
3 bay leaves
Hot sauce to taste
Old bay seasoning to taste
2 pounds of shrimp, peeled and deveined
1 cup of onion, sliced

Directions:

1. For the marinade, combine the oil, ketchup, apple cider vinegar, Worcestershire sauce,
brown sugar, dry mustard, salt, bay leaves and hot sauce in a bowl and mix well.
2. For the shrimp, fill a 3-quart stockpot with water.
3. Bring it to a boil and add Old Bay seasoning.
4. Add the shrimp.
5. Boil for 3 minutes or until the shrimp turns pink; drain.
6. Add the shrimp to the marinade and toss to coat.
7. Add the onion.
8. Chill, covered for 4 hours.
9. Makes 6 servings

45

Butterflied Basil Shrimp

Ingredients:

1 pound of large raw shrimp, shelled, deveined,
with tails left on
⅓ to ½ cup of olive oil
1 large clove of garlic, finely chopped
½ cup of fresh basil, finely chopped
3 tablespoons of dry vermouth
3 tablespoons of lemon juice
Salt and pepper to taste
Lemon slices and fresh basil leaves, optional
garnish

Directions:

1. Butterfly shrimp by cutting along the inner curve.
2. Heat oil over medium heat.
3. Add garlic, minced basil, vermouth and lemon juice.
4. Add shrimp and saute, stirring, for 2 to 4 minutes, until they all turn pink.
5. Salt and pepper to taste.
6. Transfer to a bowl and chill for an hour or two to allow the flavors to blend.
7. Return to room temperature.
8. Serve as an appetizer.

46

Shrimp Oscar

Ingredients:

1 pound cooked shrimp, peeled and
cleaned
6-ounces of crab meat
10 fresh asparagus spears
1 package hollandaise sauce mix
1 cup of milk
¼ cup of butter or margarine

Directions:

1. Parboil asparagus for 2 to 3 minutes until crisp tender.
2. Meanwhile, prepare hollandaise sauce mix with milk and butter according to
package directions. Drain asparagus on paper towels and cut into 1-inch
pieces.
3. Mix together with shrimp, crab and hollandaise sauce.
4. Place in a casserole dish. Cover and heat for 5 minutes.
5. Remove and stir.
6. Makes 2 generous or 4 regular-size portions.

47

Appetizers

48

Fresh Crab Cakes

Ingredients:

1 pound of fresh crab meat
1 cup of mayonnaise
½ cup of chopped flat-leaf parsley
1 ½ tablespoons of Dijon-style mustard
¾ cup all-purpose flour, see note
⅛ teaspoons of cayenne pepper
½ cup of vegetable or olive oil for frying

Directions:

1. Drain the crab meat of excess liquid; place in a small mixing bowl.
2. Fold in the remaining ingredients, making sure not to break apart the lumps of crab.
3. Generously coat the bottom of a skillet with the oil and heat over medium-high heat.
4. Gently form the crab mixture into silver-dollar-size pancakes.
5. Cook a few at a time, in the hot oil, turning once to brown evenly on both sides.
6. Add more oil as needed to cook the rest of the crab cakes.
7. Serve hot.

49

Lemon Shrimp Bruschetta

Ingredients:

4 tablespoons of olive oil
2 cloves of garlic, peeled and thinly sliced
12 large shrimp, peeled and deveined
1 lemon: the zest and juice
¼ cup of Limoncello
½ cup of dry white wine
¼ cup of fresh chives, snipped into 1/4" pieces
4 slices of Italian bread, thickly sliced

Directions:

1. Heat the garlic slowly in the oil until it is lightly toasted.
2. Add the shrimp and cook for 2-3 minutes until they turn bright red.
3. Turn the shrimp over and add the lemon juice, Limoncello, and wine.
4. Simmer a minute to reduce.
5. Meanwhile, grill the bread and place a slice on each plate.
6. Divide the shrimp among the plates.
7. Stir the chives into the sauce and spoon over the shrimp.
8. Garnish each serving with zest.
9. Serve immediately.

50