Big Daddys Seafood Market

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  1. good questions i been trying to see how they make that seafood and crab sandwich at subway because that the best thing in the world!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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  2. This recipe for Red Lobster Cheddar Bay Crab Bake serves/makes 8 pcs
    2 cups Bisquick baking mix
    1 3/4 cup finely shredded cheddar cheese
    2/3 cup milk
    2 tablespoons butter, melted and divided
    1/4 teaspoon garlic powder
    1/2 teaspoon fine parsley flakes
    1/3 cup crab meat (fresh or canned lump)


    Preheat oven to 450 degrees.

    Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.

    Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.

    Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.

    Sprinkle the crab over the top of the dough.

    Sprinkle the remaining cheese over the crab. Don’t go all of the way to the edge of the dough – leave a margin of a half-inch or so around the edge.

    Bake for 14-16 minutes or until the cheese on top begins to slightly brown.

    Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into pieces and serve hot.
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  3. Sugar Pie’s Crawfish Supreme Casserole

    1 lb crawfish tails (can use small peeled shrimp)
    1 can Campbell’s French Onion Soup, undiluted
    1 can Cream of Mushroom Soup, undiluted
    1 can diced tomatoes with juice (can use Rotel for more spice)
    1 cup uncooked rice
    1/3 cup melted butter
    1/4 cup diced green bell pepper (or 2 Tbsp. dry)
    1/4 cup green onion (or 2 Tbsp. dry)
    1/2 cup shredded Monterey Jack Cheese
    1/3 cup dried parsley (or 3 Tbsp. dry)

    Mix all ingredients together. Pour into greased 9”x13” casserole dish, and cover tightly with foil. Bake at 350ºF for 45 minutes. Sprinkle with 1 cup Cheddar Cheese; return to oven and bake for 15 more minutes. Serves 8.

    Grilled Shrimp and Tarragon Tartar Sauce

    Grilled Shrimp
    1 1/2 pounds fresh uncooked shrimp, peeled and deveined (I used shell on, easy peel, deveined large tiger prawns)
    3/4 cup olive oil
    1 medium onion grated (I chopped mine)
    Juice of 2-4 lemons, depending on how much shrimp you have
    1 clove garlic, finely chopped ( I use my microplane and grate the garlic–it’s faster and gives more flavor)
    1 tablespoon fresh thyme
    1 tablespoon fresh basil- chopped
    1/8 teaspoon ground cloves
    1/2 teaspoon celery seed (I didn’t have any so I subbed ground coriander seeds)
    1/2 teaspoon chili powder
    couple pinches of sea or kosher salt
    couple of pinches of cayenne pepper–to your taste

    Mix in a large bowl. Let marinade for a few hours if you have time. 30 minutes will give good flavor. Put shrimp on skewers (if needed). Grill.

    Flip the shrimp when the pink spreads to the middle of the shrimp. The shrimp are done when they turn pink. Most people overcook shrimp. They will literally take 3-4 minutes or less depending on size. Serve with Tarragon Tartar Sauce.

    Tarragon Tartar Sauce
    makes 1 1/4 cups
    1 cup mayonnaise
    3 tablespoons sweet relish
    1 tablespoon fresh lemon juice
    3 tablespoons drained capers, rinsed
    1 tablespoon chopped fresh tarragon
    1 teaspoon coarse salt
    1/8 teaspoon freshly ground pepper

    Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt and pepper in a medium bowl. Sauce can be refrigerated in an airtight container up to one week.

    (Dried tarragon doesn’t have the same flavor as fresh–I’d leave it out if you don’t have any fresh on hand. You could sub parsley or dill if you wanted.)

    –Let Us Keep The Feast in Historic Beaufort, St. Paul’s Episcopal Church Women

    Scallops Charleston
    -Paula Deen

    1 ½ pounds fresh sea scallops
    Salt and pepper to taste
    ½ teaspoon garlic powder
    ¼ teaspoon paprika
    ¼ cup finely chopped fresh basil
    Flour for dusting
    ¾ cup sherry or dry white wine (I used Zinfandel white wine)
    1 shallot, finely chopped
    8 ounces fresh mushrooms, quartered
    2 tablespoons butter
    3 tablespoons all-purpose flour
    1 cup grated Gruyére cheese

    Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.
    To the drippings in the pan, add the win, shallots, and mushrooms, cook for approximately 3 to 4 minutes. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly.

    Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can think with clam juice or chicken stock). Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice, salad and crusty bread.

    Pappadeaux’s Grilled Snapper Orleans
    — Houston Chronicle

    Butter Sauce:
    1/2 lb. unsalted Butter
    2 Tbsp. Lemon Juice
    1 Tbsp. Chicken Bouillon
    1/4 tsp. White Pepper
    3 Tbsp. Onion, chopped fine
    1 Tbsp. Garlic, chopped fine
    1 tsp. Oregano
    3 Tbsp. White Wine
    Salt to taste

    Spices for fish:
    1 tsp. Paprika
    1/4 tsp. White Pepper
    1 tsp. Salt
    1/4 tsp. Black Pepper
    1/2 tsp. Oregano
    1/2 tsp. Thyme
    1 1/2 tsp. Cayenne Pepper
    1/4 tsp. Garlic Powder

    4 (8 – 10 oz) Snapper filets
    1 lb. Crawfish Tail Meat
    1/2 lb. Lump Crab Meat
    1/2 C. melted unsalted Butter

    To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Frill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.
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  4. salmon steaks, sprinkle some rosemary garlic seasoning, lemon pepper seasoning and some olive oil on the steaks, then stick them on the broiler until the fish flakes off easily. very tasty!
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  5. I saw Paula Dean make a delicious looking seafood au gratin the other day. I am guessing the recipe will still be up on her website. Yo might want to check that out. I have seen her make TONS of seafood dishes being that she is from Georgia.
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  6. Seafood Enchiladas

    1 onion, chopped
    1 tablespoon butter
    1/2 pound fresh crabmeat
    1/4 pound shrimp – peeled, deveined and coarsely chopped
    8 ounces Colby cheese
    6 (10 inch) flour tortillas
    1 cup half-and-half cream
    1/2 cup sour cream
    1/4 cup butter, melted
    1 1/2 teaspoons dried parsley
    1/2 teaspoon garlic salt

    Preheat oven to 350 degrees F (175 degrees C).
    In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13 inch baking dish.
    In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
    Bake in preheated oven for 30 minutes.
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  7. Crawfish Pasta Dish

    1 small onion (chopped)
    1 stick of butter
    1 pkg crawfish tails
    1 can cream of mushroom soup
    1 pkg spaghetti noodles
    1 pkg velvetta shreaded cheese
    2 tsp. Tony’s seasoning

    In deep skillet melt stick of butter and saute onions until wilted. Add crawfish tails, cream of mushroom and Tony’s seasoning cook on low for about 10 mins. Boil noodles (drain) and add to mixture. Pour into a baking pan and top with cheese. Bake on 350 for about 20 mins. ENJOY!!! a crowd pleaser!
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  8. If Your like me you don’t want to spend hours slaving over a hot oven cooking seafood..
    Heres a few ideas that take practically no energy!

    Shrimping Salad
    Make your regular salad (Italian dresssing is recommended but any dressing will do) Add in cooked shrimp….warm or chilled
    Add in pieces of boiled egg, carrots greenpeper and sometimes even feta cheese

    heres a cool one i just heared about
    This is an odd ball but they say cook a pizza and 10 minutes before its ready placed fully cooked shrimp on the pizza
    my brother has tryed this and said it was suprisingly amazing!
    also you can do this with crab(taken out of shell) octuus rings and ETC

    Add crab or shrimp to your meat sauce or your spaghetti

    The simpliest one is to buy a shirmp ring platter with dipping sauce and follow the insrtuoions given on the back
    References :;_ylt=ArZrQWJ.cKk8nzTus.9OkkQjzKIX?qid=20070216102907AANwQa1

  9. Shrimp fetti~
    Cook Fetticu. noodles.
    Cook shrimp
    Add vegatables and alfredo sauce
    Mix all of it~ Heat till hot and serve.

    Can use crab, scallops etc.. Kids love it.
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  10. Gambas al ajillo (Garlic shrimp)

    heat olive oil in a pan, add garlic (a lot, and sliced). Don’t let the garlic burn but you want it to infuse the oil. You’ll smell it. Add in a few red pepper flakes for heat. Add your shrimp – when pink (2 minutes) flip them and cook the other side. Serve immediately with crusty bread to sop up the oil. delish!
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  11. Shrimp Vera Cruz

    1-2 teaspoon olive oil
    1 medium onion, chopped
    2-4 garlic cloves, pressed
    1 (14 ounce) can diced tomatoes with green chilies
    1 medium jalapeno pepper, seeded and chopped
    1 small green bell pepper, cut into thin strips
    1 lb medium shrimp, peeled and deveined
    1 tablespoon cornstarch
    1/4 cup cilantro, coarsely chopped
    2 cups hot cooked brown rice
    1 lime, cut in wedges

    Heat the oil in a large non-stick skillet over medium heat.
    Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
    Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
    In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
    Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
    Garnish each dish with lime wedges and serve.
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  12. This is simple and GREAT!! Enjoy.

    Baked Shrimp

    1stick butter, melted
    1ounce ground black pepper
    1bottle (16 oz.) Wishbone or Viva Italian Salad Dressing
    5pounds raw shrimp, headless, unpeeled
    Salt to taste
    Hot French Bread

    Melt butter. Thinly slice 2 lemons and squeeze juice from the remaining two. Combine all ingredients with shrimp and place in a 3-quart Pyrex or Corning Ware baking dish. Bake, tightly covered, at 375° for 45 minutes. Serve warm unpeeled shrimp with some of the sauce. Use French Bread for dipping in sauce. These are messy, but sooo good!! I usually serve with baked potato and green salad.
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