Shrimp Po-Boy

There is nothing better than Gulf Fresh Shrimp, fried to perfection and served on a fresh loaf of New Orleans style French bread, with all of the fixins.This is what makes a great Po-boy sandwhich, that everyone should enjoy. Once you have one, you will want to move close to the water so you can get that Gulf Fresh Shrimp anytime that you like.

Ingredients:

2lbs Fresh Shrimp 110-130 count (small shrimp) peeled.
1 box Zatarans Seasoned Shrimp Fry
1 Large loaf of French bread

Recipe:

In a mixing bowl, place 2 to 3 tablespoons of the Zatarans Shrimp Fry and mix with water until it is a thin mixture. Place the remaining shrimp fry in a large bowl. Take the shrimp and place in the wet mixture of the Zatarans and coat them, then place the shrimp in the dry Zatarans shrimp fry and coat them well. In a large skillet or deep fryer, heat vegatable oil to 350 degrees. Place the shirmp in the hot oil and cook for 3 to 4 minutes and remove to a platter lined with paper towels to drain excess oil. Place the French bread in a 400 degree oven for 3 minutes, to heat. Slice the loaf open and dress with mayo, lettace, dill pickle, tomatoe, and then pile on the shrimp and enjoy.

Can be served with onion rings or french fries. I hope you enjoy your shrimp po-boy.

Lobster Saucier

WOW! This is fantastic. It so easy to do. I got the lobster ravioli from Sam's Club. The ravioli is stuffed with real lobster and cheese, all I had to do, was to make the sauce. I made the same type of sauce as the Chicken D'Iberville, but with a couple of lobser tails. If you want to do some entertaining, this is the perfect meal to prepare.

Ingredients:

2 1lb Lobster tails (Steamed)
1 Package of Lobster Ravioli
2 Cups of heavy cream
1 Tbs. Sundried Tomatoes (Diced)
1 Tbs. Fresh Basil (Chopped)
1 Tbs. Sundried Tomatoe Pesto
3 Tbs. Fresh grated parmasian cheese.
2 Cloves of minced garlic
1/4 Cup Pinot Grigio wine


Recipe:

Either steam the lobster tails yourself or have the seafood department of your store steam the tails for you. Once the lobster is steamed, remove the meat from the tails and dice the meat. In a sauce pan, coat the bottom with evoo and a pat of butter, then add the minced garlic, diced sundried tomatoes, chopped basil, and the diced lobster meat, and saute' for a minute then add the Pinot Grigio, the heavy cream and the sundried tomatoe pesto, and stir until everything is mixed well, then reduce the heat, add the parmasian cheese and simmer, stirring ocassionally.
In a seperate pot, of  boilong water with about 3 tablespoons of salt in the water, add the lobster ravioli and boil for approximately 3 to 4 minutes, then remove the ravioli from the water and place in the sauce to coat the ravioli, then serve.

Chicken D'Iberville



This is a great pasta dish that anyone can do. This takes about 30 minutes from start to finish and everyone will think that you spent hours in the kitchen. I will show you how easy it is and that there is no need to feel intimadated about cooking fantastic pasta. With a little inspiration from Sandra Lee with her Semi Homemade and Rachel Ray with her 30 minute meals, you will be ready to Throw Down with Bobby Flay and invite Guy Fieri over for his Big Bite. 

Ingredients:

1 Package of Fresh Chicken Ravioli (Found in the fresh pasta section in your grocery,)

2 or 3 Boneless and skinless chicken breast

3 Sundried Tomatoes (Diced)

1 Tbs Sundried Tomatoe Pesto

2 Cups of Heavy Whipping Cream

2 Cloves Minced Garlic

5 or 6 Fresh Basil Leaves (Chopped)

1/4 Cup of Pinot Grigio Wine

Fresh Parmasian Cheese

Extra Virgin Olive Oil (EVOO)

Recipe:

Season the chicken breast on both sides with kosher salt and ground black pepper. Cook the chicken in a skillet using EVOO. Once the chicken is done, remove from the skillet then add the minced garlic, sundried tomatoes, and the fresh basil. Then add the Pinot Grigio wine to deglaze the skillet. Then add the 2 cups of heavy cream and about 2 tablespoons of the paramsian cheese, and the tablespoon of sundried tomatoe pesto, and stir to mix everything well. Reduce heat and simmer until sauce begins to thicken. While the chicken is cooking, in a large pot, bring about 4 cups of water to boil and add 3 pinches of kosher salt to the boiling water.

When you begin to simmer the sauce, place the fresh ravioli pasta into the boiling water and cook for about 3 minutes. Then remove the ravioli from the water, using a slotted spoon or stainer and place directly into the sauce. Coat the ravioli with the sauce and then plate it. Take the chicken breast and cut into about 1 inch squares and place on top of the pasta, garnish with fresh grated parmasian cheese and serve.

Seafood Stuffed Portabella Mushrooms

You just thought the crab cakes were good. Now try this. Get some portabella mushrooms and stuff them with the crab cakes that you just made and top it with a creamy seafood alfredo. Man, talk about good eating. Be prepared to loosen the belt and un buton your pants after you have this. It is great with a glass of your favorite wine. This is a meal all in itself.

Ingredients:

Portabella mushroom caps
Crab cakes
1/2 lb of  Shrimp
Package of crawfish tails
Jar of roasted garlic alfredo sauce
Zataran's Jazz It Up for Seafood
1/2 cup Pinot Grigo wine
Fresh grated Parmasean cheese


Recipe:

Remove the stems from the portabella mushrooms and wipr the mushrooms clean. Then drizzle the mushroom caps with evoo (extra virgin olive oil) and grill them until they are tender. Remove from the heat and place a crab cake in the center of the mushroom. Place the mushrooms with the crab cakes in a 325 degree oven for approximately 15 minutes. While the mushrooms are in the oven, make your seafood alfredo sauce. In a skillet, saute' the shrimp and crawfish tails in evoo and sprinkle in some of the Zataran's Jazz It Up for Seafood. As the shrimp began to turn pink, add the wine and simmer for 2 minutes, then add the jar of alfredo sauce. Stir until everything is combined well and the sauce begins to thicken. Then add a couple of tablespoons of the grated parmasean cheese. Remove the mushrooms from the oven, place on a plate and cover with the alfredo sauce, and enjoy.

Crab Cakes

This is one of my recipes that alot of my friends have been requesting. These crab cakes are so big that you can only eat one, but you will crave more. These crab cakes also make the best crab meat po-boy that you have ever eaten. These are so easy to make, I'm sure that you will make these all of the time.

Ingredients:

2 Cups of Italian bread crumbs
3 1/2 Tablespoons of Old Bay Seasoning
1 LB. Can of crab, claw meat
4 Large heaping spoons of mayo
2 Tablespoons of mustard
2 Eggs (beaten)
1/4 Cup of creole seasoning (The Trinity... onions, bell peppers, and celery)*
Yields about 7 to 8 crab cakes.

Recipe:

In a large mixing bowl, place the 2 cups of bread crumbs and the Old Bay Seasoning and mix them together. In a small saucepan saute' the creole seasoning in either butter or evoo, until the onions and peppers are tender. Then add the creole seasoning and the remaining ingredients to the mixture. Mix everything until the mixture is moist all the way through. You may have to add a little mayo to get the mixture moist enough. Once you have it mixed together, pinch enough of the mixture to fill the palm of your hand and form it into a pattie and place on a cookie sheet lined with wax paper. Once you have made all of the patties, place them in the refrigerator for approximately one (1) hour. After an hour, remove the patties from the refrigerator and fry them in a small amount of olive oil, until they are golden brown. Serve them with you favorite remolude sauce and enjoy.

Note: For left over crab cakes, heat them in the oven on 300 degrees for approximately 15 minutes or until heated through.

* Creole seasoning. You can find this in most grocery stores in the produce section, which is already chopped up. It is a great time saver.

Char Grilled Oysters

 

This is one of the best ways to eat this wonderful delicacy that we have to offer from the Mississippi Gulf Coast. Once you try these oysters, you won't want to have them any other way. This is a very simple dish to prepare and everyone will enjoy the rewards at the end.

Ingredients:

• Oysters (As many as you want to shuck)
• 1 lb. of real butter (salted)
• Minced garlic
• Zataran's Jazz It Up for seafood
• Lemons (Cut into halves)
• Shredded Parmasian Cheese

Recipe:
 First melt the butter with 2 Tbs of minced garlic. Open the oysters using an oyster knife and leave them on the half shell. Sprinkle the oysters with the Zataran's Jazz It Up for seafood, then place the half shelled oysters on a hot grill. As the oysters are cooking, use a serving spoon or ladle to drizzle the melted butter and garlic mixture over the oysters. Be careful because the fire will flame up with the melted butter. After 3 minutes, of cooking, place shredded parmasian cheese on top of each oyster, then remove the oysters from the grill. The cheese will continue to melt on the hot oysters. Allow to cool for a couple of minutes and enjoy.