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Ingredients for 6 servings

  • 2 lbs large shrimp, peeled
  • .33 cup fresh lime juice
  • .25 cup orange juice concentrate or juice of 1/2 of fresh orange
  • 2 tbsp soy sauce
  • 2 tbs Worcestershire sauce
  • 2 tbsp honey
  • 1 garlic clove, crushed

Salad:

  • 2 cups coarsely chopped tomato
  • .5 cup sliced green onion
  • .5 cup chopped fresh cilantro
  • 15 oz can black beans, rinsed and drained
  • 15 oz can corn, drained
  • 1 jalapeno pepper, seeded and chopped
  • .25 cup lime juice
  • 2 tbsp olive oil
  • .5 tsp cumin
  • .25 tsp salt
  • .125 tsp pepper

Steps

  1. Marinate shrimp for 1 hour before broiling or grilling. Mix salad ingredients and spoon onto a serving plate. Top with grilled shrimp and serve.

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Ingredients for 10 servings

  • 24 jumbo shrimp, peeled and deveined
  • 3 cups mushrooms, washed and sliced 1/4 inch thick
  • 1.5 tbsp toasted pine nuts
  • 6 handfuls fresh spinach
  • 6 cups cooked vermicelli pasta
  • 4 tbsp butter
  • 2 tbsp garlic, minced

Lemon Butter Sauce:

  • 1 tbsp shallots, minced
  • 1 tbsp fresh garlic, minced
  • .5 cup dry white wine
  • 1 cup heavy cream
  • .5 cup lemon juice, freshly squeezed
  • .125 tsp white pepper
  • 1 lb salted butter cut into tbsp

Steps

  1. Preheat oven to 350F. Wash spinach and remove stems. Dry between paper towels and set aside. Roast pine nuts in oven for 2-4 minutes until golden brown. Set aside.
  2. Peel and devein shrimp, set aside. Clean and slice mushrooms, set aside. Boil pasta according to package directions to al dente stage. Drain and set aside.
  3. Prepare lemon sauce by melting 1 tbsp butter in large skillet and saute shallots and garlic till translucent. Add wine and reduce to slightly more that 1/2, whisking occasionally. Add cream and reduce 1/2. Add lemon juice and reduce 1/2. Add pepper and reduce to low heat. Add remaining butter, whisking in 2 tbsp at a time. Continue to simmer until sauce coats spoon.
  4. In large skillet over medium heat, melt the 4 tbsp butter. Add garlic and saute. Stir in mushrooms, shrimp and pine nuts. Saute several minutes until shrimp are done and show no color. Remove from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit onto the shrimp.

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Description

This is probably a daring add to the family cookbook, but I've learned to enjoy these little critters. If you are going to like 'em, you'll enjoy them in this recipe.

Ingredients for 18 servings

  • .25 cup unsalted butter
  • .25 cup olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 lb crawfish tails
  • 4 oz cream cheese
  • 2 poblano chiles, roasted, peeled, seeded, and finely chopped
  • 3 tbsp minced fresh cilantro
  • 2 tbsp mayonnaise
  • 1 tsp salt
  • 18 flour tortillas
  • 12 oz Monterey Jack cheese, shredded

Mango Relish:

  • 1 tbsp olive oil
  • 1 shallot, minced
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp lime juice
  • 2 serrano chiles, finely minced
  • 1 lb tomatillos, husked, cored, and cut in quarters
  • 4 pieces fresh or canned mango

Steps

  1. Heat butter and olive oil in a saucepan until blended. Pour all but 2 tbps of the butter mixture into a bowl and set aside. Add the garlic and onion to the remaining 2 tbsp butter mixture. Saute over medium heat for 2 minutes. Remove from heat. Stir in crawfish tails, cream cheese, chiles, cilantro, mayo, and salt. Spread one side of half the tortillas with the crawfish mixture. Sprinkle with cheese. Fold the tortilla in half. Saute the quesadillas in the reserved butter mixture in a non-stick skillet until brown on both sides. Cut and serve with Mango Relish.
  2. Mango Relish: Heat the olive oil in a skillet until hot. Add the shallot. Cook for 2 minutes or until softened, stirring frequently. Process the tomatillos and mango in a food processor until finely chopped. Add the shallot, chiles, cilantro, and lime juice. Process until mixed. Use immediately or store up to 1 week in the fridge.

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Description

Original recipe from me- tried to copy a recipe from a restaurant we went to in Florida while we were visiting Mom and Dad on their mission.
Jennifer Crites: We do this with shredded chicken instead of shrimp. The chicken recipe comes from Deb and Paty. I've added it at the bottom of this recipe.

Ingredients for 10 servings

  • 1 chopped onion
  • .25 cup butter
  • 2.5 tbsp Greek seasoning
  • .5 cup olive oil
  • 1 bunch chopped fresh basil
  • 1.5 lbs fresh peeled large shrimp
  • 3 large juiced lemons
  • 1 package crumbled feta cheese
  • 2 large chopped fresh tomatoes
  • .5 cup shredded Parmesan cheese
  • 2 packages fresh angel hair pasta
  • 3 cloves minced fresh garlic

Chicken Version

  • 6 chicken breasts
  • 2 tsp dried oregano leaves
  • 6 cloves garlic, crushed
  • Adobo with Cumin Seasoning (the one with the green lid)
  • Limes

Steps

  1. Saute onion in butter until soft. Add olive oil, shrimp, 2-3 cloves of garlic minced, and Greek seasoning, and saute until shrimp are pink. Add lemon juice and chopped fresh basil. Remove from heat. Cook pasta according to directions. Drain. Place in a large flat dish. Crumble feta cheese over the top of pasta. Sprinkle chopped tomatoes over feta cheese, and then top with the shrimp mixture. Sprinkle with Parmesan and serve.
  2. Chicken Recipe: Place the chicken in hot olive oil and generously shake Adobo seasoning over each piece. Sprinkle the oregano and garlic over the chicken as well. Squeeze several limes over the chicken as it is cooking. Brown one side and turn, add more Adobo seasoning. Cover and turn temperature down to finish cooking. Add water as needed to avoid scorching. When done, shred meat and use instead of the shrimp.

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Description

I found this one on my favorite cooking show "Good Eats".

Ingredients for 4 servings

  • 3 tbsp butter
  • 2 tbsp red bell pepper, finely chopped
  • 1 green onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tbsp heavy cream
  • 1 egg
  • 1 tbsp dijon mustard
  • .5 tsp minced fresh parsley
  • Dash cayenne pepper or hot sauce
  • 1 cup bread crumbs
  • .5 cup freshly grated Parmesan cheese
  • 2 tsp oil
  • 1 lb crab meat

Dill Sauce:

  • 1 cup mayonnaise
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon zest
  • 1 minced garlic clove
  • .25 cup buttermilk
  • 1 tbsp fresh parsley, chopped
  • 2 tsp lemon juice

Steps

  1. Melt 1 tbsp butter in heavy skillet over medium heat. Saute pepper, onion and garlic for 3 minutes.
  2. In a separate bowl, combine cream, mustard, egg, parsley, cayenne, and 1/2 cup bread crumbs. Mix well. Gently fold in crab meat. Form 8 patties.
  3. Mix 1/2 cup bread crumbs with cheese. Pat topping on both sides of patties. Refrigerate for 2 hours to set.
  4. Combine oil and remaining butter in skillet. Cook 3 minutes on each side or bake at 400F for 7-10 minutes.
  5. Enjoy with dill sauce!
  6. Make the sauce by mixing together the mayonnaise, dill, lemon zest, garlic, buttermilk, parsley and lemon juice. Mix until blended.

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