Article by Mama Jock
Shrimp Creole
1 stick butter
4 cloves garlic, finely chopped
1 1/2 onions, diced
1 1/2 green peppers, diced
3 stalks celery, diced
1 16 oz. can tomato sauce
1 10 oz. can beef broth
4 bay leaves
1 4 oz. can sliced mushrooms
1 small can pimentos, diced
1 package frozen okra, sliced
3/4 tsp. chili powder
1 tsp. each salt, pepper, thyme, basil and parsley
2 lbs. shrimp, shells on
1/2 lb. crabmeat
Cooked rice
Melt butter; add first four ingredients and cook until tender.
Add rest of ingredients except shrimp and crabmeat. Cook over low heat for 2 hours. Remove bay leaves.
In a separate pot, place the 2 pounds of shrimp and enough water to cover. Cook 8 minutes.
Pour off water and shells.
Add the shrimp and crab to the creole mixture and simmer 10 minutes.
Serve over cooked rice.
Serves 6-8.
Scallops in Sage Cream
1 1/2 lbs. sea scallops
1/4 tsp. salt
1/8 tsp. pepper
3 TBSP. olive oil, divided
1/2 cup chopped shallots
3/4 cup heavy whipping cream
6 fresh sage leaves, thinly sliced
Hot cooked pasta, optional
Sprinkle scallops with salt and pepper.
In a large skillet, sauté scallops in 2 TBSP. oil for 1 1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
In the same skillet, sauté shallots in remaining oil until tender.
Add cream; bring to a boil.
Cook and stir 30 seconds or until slightly thickened.
Return scallops to pan; heat through.
Stir in sage.
Serve warm with pasta.
Serves 4.
Grilled Wahoo
1/2 cup butter, melted
1/2 cup extra-virgin olive oil
6 garlic cloves
1/3 cup cilantro
2 TBSP. Cajun Seafood Seasoning
1 lemon, juiced
6 wahoo fillets, 1/2 inch thick
Lemon wedges
Heat grill; spray grates with vegetable oil.
Mix first six ingredients in a blender; puree into a smooth sauce.
Brush both sides of fillets with the sauce.
Place wahoo on grill and cook, turning once or twice, brushing more sauce as needed.
Fish is done when it flakes easily with fork.
Serves 6.
Macadamia-Crusted Sea Bass with Mango Cream Sauce
1/2 mango-peeled, seeded and diced
1/2 cup heavy cream
1 tsp. lemon juice
1/2 cup chopped macadamia nuts
1/4 cup seasoned panko bread crumbs
1 tsp. olive oil
1/2 tsp. pepper
Pinch red pepper flakes
1 lb. sea bass
Salt and pepper to taste
2 cloves garlic, minced
1 TBSP. olive oil
Preheat oven to 350 degrees.
In a small saucepan, combine mango, cream and lemon juice.
Bring to a boil, reduce heat and simmer until thickened.
In a food processor, combine nuts through red pepper flakes. Process until smooth.
Season fish with salt and pepper.
Heat 1 TBSP. of oil in large skillet over medium heat, add garlic; cook 30 seconds.
Sear sea bass on both sides and remove from heat.
Transfer fish to oven and roast until cooked through.
Cover the fish with the macadamia crust and return to the oven until crust browns.
Top with mango cream.
Serves 4.
Mahi-Mahi with Onions and Mushrooms
2 TBSP. olive oil
3 small onions, chopped
4 cloves garlic, minced
5 button mushrooms, sliced
1 1/2 lbs. mahi-mahi
Salt and pepper to taste
1/4 cup white wine
1 TBSP. fresh lemon juice
1 tsp. cornstarch
2 TBSP. water
In a large skillet, heat oil and cook onions, mushrooms and garlic.
Cut mahi into 3-inch long fillets.
Salt and pepper one side of fish.
Add wine and lemon juice.
Cover and cook 5 minutes. Turn fillets, salt and pepper second side; cook 4-5 minutes.
Remove only the fillets to a plate; keep warm.
In same skillet, raise heat to medium-high and bring to a boil.
Dissolve cornstarch in the 2 TBSP. of water; stir into skillet, stirring constantly until sauce thickens to desired consistency.
Pour sauce over fish.
Serve immediately.
Serves 4.
Easy Baked Flounder
1 1/2 lbs. flounder fillets
3/4 cup sour cream
1/2 cup parmesan cheese
1/4 cup butter, melted
1/2 tsp. salt
1/8 tsp. pepper
Place fish in a greased baking dish.
Combine rest of ingredients, blend well and spread on fillets.
Bake uncovered at 350 degrees for 30 minutes.
Serves 6.
