Seafood

Chilean Seabass w/ Cajun Sauce

Jerk Shrimp

Shrimp Creole

Shrimp De Jonghe

 

Chilean Seabass

This is soooooooooooo good!

Ingredients:

filet of Chilean seabass

1 cup flour

olive oil

butter

mayonaise

cajun seasoning

Tabasco Chipolte Sauce

salt/pepper

Wash the seabass, then pat dry. Coat lightly in flour (dust off excess). Heat up skillet with a teaspoon of oil and a teaspoon of butter. Sear on both sides (3 minutes each side), then place on a cookie sheet. Put in the oven at 375 for 10 minutes. Take it out and prepare the sauce.

Mix the mayo, cajun seasoning, chipolte sauce and salt/pepper together to form the sauce. Pour sauce on plate and serve the seabass on top.

 

Jerk Shrimp

So many flavas that yo taste buds be dancin'

Ingredients:

1 bag of cooked shrimp (12 oz)

2 1/2 cups heavy whipping cream

4 tablespoons jerk marinade (I use the one from KC Masterpiece)

2 teaspoons worcestershire sauce

1 teaspoon jerk seasoning

1 teaspoon crushed garlic

1/4 cup sliced green onion

2 tablespoons butter

1/2 teaspoon salt

1 teaspoon paprika

1 teaspoon chile powder

1 teaspoon allspice

1 teaspoon coriander

1 teaspoon cajun seasoning

1 teaspoon black pepper

1 teaspoon white pepper

1/2 teaspoon crushed red pepper flakes

linguine

Combine all the spices and liquids in a skillet. Bring it to a boil, then reduce heat to medium and let simmer for 15 minutes (stirring occasionally). Reduce heat to low and stir in the butter and green onions, then add the shrimp and cook for 3 minutes or so. Remove from heat. Mix in the linguine and toss.

 

Shrimp Creole

The BBQ sauce you use will determine the heat and the flavor, so.. make it a good one!

Ingredients:

1 bag of cooked shrimp (12 oz)

1 cup mushrooms

3/4 cup BBQ sauce

1/2 cup chopped onions

1/2 cup chopped green pepper

1/4 cup sliced celery

1 can tomatoes

1/4 cup flour

a couple tablespoons of butter

salt, pepper and garlic

a dash of hot sauce

Saute the celery, onions, peppers and mushrooms in the butter. In a small bowl, mix the BBQ sauce with the flour. Pour the sauce into the skillet. Add a dash of hot sauce and stir until thick. Let simmer. Cook the rice. When the rice is done, add the shrimp to the skillet and give it a minute or two. Serve over the rice.

 

Shrimp De Jonghe

The garlic and butter dance together!  Compliments of Eli's....

Ingredients:

20 jumbo shrimp

5 1/2 tablespoons sherry

2 1/2 tablespoons butter

1 1/2 tablespoons breadcrumbs

3 teaspoons chopped garlic

4 1/2 teaspoons lemon juice

6 teaspoons De Jonghe mustard

salt/pepper

 

Combine ingredients in a large baking dish. Arrange the shrimp and pour mixture over. Bake at 350° for 15-20 minutes or until the breadcrumbs begin to brown.