Duration : 0:2:45

Venga Tommy!

Duration : 4 min 23 sec

Duration : 0:3:33

Duration : 0:5:20

I am most definitely a lover of food and all of it’s magnificence! Nothing beats the smell of a freshly prepared dish on your stove or in your oven. I adore a good seafood recipe so of course I just HAD to share with you this remarkable recipe for shrimp scampi that I got from the Food Network! This shrimp scampi recipe is a BLAST of wonderful flavor that the whole family can enjoy!

Shrimp Scampi

Ingredients:

2lbs of shrimp still in it’s shell
3Tbsp olive oil
2Tbsp of dry white wine
Salt & black pepper
1 1/2 sticks (about 12Tbsp) of butter
4tsp garlic (minced)
1/4cup of shallots (minced)
3Tbsp parsley leaves (minced)
1tsp rosemary leaves (minced)
1/4tsp crushed red pepper flakes
1tsp lemon zest
2Tbsp lemon juice
1 XL egg yolk
2/3cup of panko (Japanese dried bread flakes)
Lemon wedges used for serving

Directions:

Preheat your oven to 425 (F)

Peel, devein, and butterfly your shrimp (make sure to leave the tails on). Place shrimp in mixing bowl and toss them gently with your olive oil, 2tsp salt & 1tsp pepper and wine. Set aside on countertop while you make your butter and garlic mix.

Take a sm bowl, and mash your butter with the parsley, rosemary, garlic, red pepper flakes, shallots, lemon juice and zest, panko, egg yolk 1/2tsp salt, and 1/4tsp pepper until well blended.

Start from the outer edge of your 14in oval shaped gratin dish and arrange the shrimp cut side down so that they all touch the bottom of the dish with their tails curling up and towards the middle of the gratin dish. Pour the marinade over the shrimp. Spreading the butter mixture evenly atop the shrimp. Place in the oven and bake for about 10-12min (until it is hot and bubbly). If you would like to brown the top, place it under the broiler for about 1min. Serve it with your lemon wedges and enjoy!

Resources:

The Food Network

1/4cup of canola oil
8cups of “Cajun Trinity” (diced sweet onion, bell pepper & celery)
2Tbsp of garlic
28oz can of Rotel
8cups of chicken stock
1Tbsp of salt
1Tbsp of Tony Chachere
3lbs of cut okra
2qt Water
5 bay leaves
2 sticks of butter
1cup of flour
2lbs of crab meat
3lbs of Lg shrimp (peeled)

http://www.CajunCookingTV.com/ -

Seafood Gumbo from the Cajun Recipes collection at Cajun Cooking TV.

Duration : 7 min 52 sec

One of my favorite take out dishes is Shrimp Fried Rice. That’s why I just HAD to pin this recipe when I saw it a while back. One night I had some leftover rice and I needed to figure out something quick for supper. I just knew this would be PREFECT!

Shrimp Fried Rice

Ingredients:

1lb of peeled and deveined shrimp (raw)
1tsp of salt
Black pepper
1tsp of cornstarch
2Tbsp of vegetable oil (divide into 2 1Tbsp amounts)
3 beaten eggs

2 stalks of minced green onions
4cups leftover rice (make sure not to use fresh rice!)
3/4cup of frozen peas and carrots (make sure to defrost)
1Tbsp of soy sauce
Sesame oil

Directions:

Take a med sized mixing bowl and combine your shrimp, pepper, salt and cornstarch. Toss well to  get a good coat for your shrimp. Let it sit at room temperature for about 10min. Heat a large wok or skillet over on high. If a drop of water sizzles and evaporates, then your pan is hot enough. Next you need to add 1Tbsp of the oil. Swirl your oil to evenly coat the pan.

Add shrimp to a hot pan and spread the shrimp out so that they are all touching the pan’s surface. (Two batches made need to be done to ensure that they are all cooked evenly.) Let the shrimp cook untouched for 30sec.

Next, flip your shrimp over and let them cook for another 30sec so the shrimp are about 80% cooked. Take the shrimp out and set aside on a plate.

Lower the heat for pan to med. Add your eggs to the pan and scramble. When the eggs are almost cooked through. Then remove them from the pan to the same plate you have the shrimp on.

Wipe the pan clean and return to a high heat. Add your remaining 1Tbsp of oil, swirling to coat once more. Once your oil is very hot, add green onions to the pan and cook until you can smell them (about 15sec). Add rice to the pan and mix well with the green onions. Spread the rice out evenly in the pan and let it cook without stirring until you hear the rice sizzle (about 1-2mins). Toss the rice a little with your spatula, and again spread it out again in the pan.

Take the soy sauce and drizzle over the rice, and toss the rice again. Add your peas and carrots, the shrimp and eggs (cooked), and the sesame oil to your pan. Toss all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.

Resources:

Simply Recipes

Chinese Food About .Com

This recipe is a great Cajun classic! If you love Italian food with a Cajun flare then THIS is what you are looking for!

This seafood recipe is one of my favorites! It is a flavorful dish that marries my two most favorite cuisines, Cajun and Italian. Living here in Louisiana, the crawfish are plentiful and always anticipated during fishing season. It is our favorite time of year when we get to whip up these crawfish seafood recipes in all sorts of variety! This is definitely one that will have you wishing crawfish were in season all year round!

Crawfish Ravioli

Prep Time: 15 min.
Cook Time: 30 min.
Total Time: 45 min.

Ingredients:
1/4cup margarine or 1/2 a stick of butter
1cup to 1 1/2cups of heavy whipping cream
1 sm yellow onion
1/2 of a large bell pepper
3 cloves of minced garlic
1 green onion chopped coarsely
Season to taste
Dash of nutmeg
1lb of cleaned crawfish tails
1 box breaded cheese ravioli (usually in the frozen food section) or 1 pack of fresh cheese ravioli
Parmesan cheese for garnish

Directions:
Begin by preheat oven to the temperature marked on the breaded ravioli package. -OR- If you’re using fresh ravioli, bring salted water to a boil in a pot.
In a heavy bottom saucepan, melt your butter or margarine over a med heat. Add your bell pepper, onion, and garlic. Saute’ until the onions are clear in color. Add the crawfish tails and stir. Saute’ for approx 3-5min until tails begin to curl. Add your heavy whipping cream, seasoning and the nutmeg. Stir. Allow mixture to simmer for 10min over low to medium heat. While that simmers, boil fresh ravioli, or bake your breaded ravioli according to package directions.

If sauce seems to be too thin, you can use flour, or as a last resort, corn starch to thicken it up. The sauce should be thick in consistency similar to an Alfredo sauce.
Once the ravioli is ready to plate, check for consistency and seasoning one last time. (Remember not to exceed 15min crawfish cooking time. This may cause it to become tough.) Plate your ravioli in stacked circular pattern, ladeling crawfish cream sauce over ravioli. Garnish with chopped the green onion and parmesean cheese.

Sides recommended are garlic bread or maybe some homemade rolls. You may also try serving a green salad with a sweet onion dressing or vinegrette.

Resources:

Real Cajun Recipes

New Orleans Restaurants

Looking for a delicious twist for party sandwiches? This article has three great recipes if you’re looking to go beyond those same old boring ham and cheese or chicken salad sandwiches.

Smoked salmon

Sandwiches are the ideal small dish to make for an important day with a large amount of guests. Hand held and bite-sized you can make them for brunch, tea parties, and even for dinner. Here are three great sandwich recipes for your special occasion.

Smoked salmon is the ideal sandwich for a brunch because it is tasty, but still connected with bagels and lox. This recipe takes a spin on the traditional smoked salmon bagel.

Ingredients:

- 1 pack of smoked salmon
- 1 loaf of thinly chopped pumpernickel bread
- 1 tub of cream cheese
- 1 cucumber thinly cut, skin removed
- 2 stalks green onion, diced tiny

Take your loaf of bread and cut it into fourths from corner to corner to make tiny triangles. In a little bowl, mix together your cream cheese and sliced green onion. Take 2 pieces of bread, spread the cream cheese blend thinly on each side, and add 1 layer of cucumber and 1 layer of smoked salmon. Stick a toothpick through the sandwich to secure if you don’t use enough cream cheese to make the sandwich stick together. Finish until your ingredients are all used up.

Gourmand Griddled Cheese

This sandwich is popular with grown ups and kids alike. If you do not like spice, leave out the sriracha hot sauce, but it’s a dazzling hot sandwich perfect for a buffet line.

Ingredients:

- 1 loaf of thinly cut sourdough bread
- 3 avocados, seeded, peeled and thinly chopped
- 1 block sharpened cheddar, thinly chopped
- Mayonnaise to cover the bread
- Sriracha, for flavour
- Salt and pepper

Take your sourdough bread loaf and cut off the crust. Take two pieces of bread: on one spread a slim layer of mayonnaise, on the other drizzle some sriracha (depending on how spicy you like it). Layer with cheese and avocado, speckle with pepper and salt, and assemble the sandwich together. Roast on a grill, pan, or a George Foreman griddle until crispy and the cheese is softened. Cut in 4ths and serve.

Chocolate Banana Dessert Paninis

Here’s a great dessert sandwich which will please your visitors. It’s always great to have something sweet to compliment your savory sandwiches.

Ingredients:

- 1 loaf brioche, thinly chopped
- 4 bananas, thinly cut
- Nutella

Like the grilled cheese recipe above, take two pieces of brioche and spread nutella on each cut. Layer with bananas and throw on the griddle until the bread is a little brown. Cut into triangles by cutting from corner to corner. Serve warm.

Amy Turman wrote this recipe for Experts123.

Resources:

Cooks.com

Epicurious.com

Reenie’s Recipes

Here are some things to think about when cleaning a fresh fish:

Be careful because fish fins are sharp and if you are not careful can cause a serious puncture wound

Some fish, puffer fish as an example, can be toxic

Just because you caught a fish does not mean it is edible. Some fish are too bony or have too strong a taste to eat.

Many fish have extremely sharp and cutting teeth. Hold the head carefully when cleaning.

Take the time to know the area where the fish was caught. Some areas are polluted and you should not eat any fish caught in the area.

Streams, ponds and lakes are the best place to catch fish.

How to fillet a fresh fish, with David Horsfield, chef instructor at Kirkwood Community College in Cedar Rapids, Iowa.

Resources:

USDA: Handling Seafood With Safety

Duration : 0:7:20