BLACKENED REDFISH
tsp. onion powder
1 tsp. red pepper
1 tsp. garlic powder
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dry thyme
1/2 tsp. Oregano
Dip fish in melted butter or margarine and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on one side, turn, and cook for another minute. This dish is very smoky to prepare; it cooks well outside on a grill or camp stove.
Marley Baytown
FISH BATTER
1/4 c. flour
1/4 c. cornstarch
1/4 c. beer
3 tbsp. butter, melted
1 egg
Salt and pepper to taste and coat fish. Fry until golden brown.
FISH IN BEER
1 lb. fish fillets
1 can warm beer
1/2 tsp. salt
1/4 tsp. pepper
Corn meal mix
Cooking oil
Soak fish in warm beer for a few minutes. Remove. Sprinkle with salt and pepper. Dip in corn meal mix. Deep fry in hot oil until fish floats and is browned. Jill Anderson
FRIED FISH
Soak fish fillets in buttermilk 30 minutes with
2 tablespoons of lemon pepper.
1 c. flour
2 c. corn meal
Salt to taste
1/2 tsp. black pepper
1 tsp. baking powder
Dip fillets in flour mixture and fry in deep fat until golden brown.
Jill Anderson
STUFFED FLOUNDER
Whole flounder, scaled, gutted and headed
1/2 c. celery
1/2 c. green onion
1 stick butter
1 c. shrimp, boiled and peeled
1 c. crab meat
1 box unseasoned croutons
Cut slit in center of brown side of flounder to make a pocket. Saute celery and onion in butter until soft, add shrimp, crab and croutons to make stuffing. Fill pocket of flounder with stuffing mixture, brush with melted butter and salt. Bake at 425 degrees about 45 minutes or until golden brown.
Milly in League City
SHRIMP BUTTER
2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers. Libby L.
SEAFOOD CHOWDER
Cook slowly in kettle until fat begins to fry out:
4 tbsp. finely cut pork or bacon
Add and cook over low heat until yellow: 4 tbsp. minced onion
Add: Liquor from 2 (7 oz.) cans minced or
whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling water
Christy Brown
SHRIMP CREOLE
1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. Butter
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.
Jennifer G.
SHRIMP SCAMPI
1/2 c. oleo
2 tbsp. parsley
2 tbsp. lemon juice
2 cloves garlic, minced
1 1/2 lbs. shrimp, cleaned and shelled
Saute garlic in melted oleo for 1 to 2 minutes in microwave. Add parsley and lemon juice. Add shrimp; toss to coat. Microwave on high for 3 to 5 1/2 minutes, stirring after 4 minutes. Serve with rice or pasta tossed with parsley and parmesan cheese.
Monique Mike
LOUISIANA SHRIMP CREOLE
1 or more sticks butter or margarine
8 tbsp. flour
1 c. chopped parsley
1 doz. green onions, chopped
1 green pepper, chopped
8-9 cloves garlic, chopped
4 lb. or more shrimp
1/2 stalk celery, chopped
2 med. onions, chopped
6 c. water
3 cans tomato paste
1 tsp. sugar
2 tbsp. salt
1 tsp. pepper, black
1/2 tsp. red pepper
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 tsp. Vinegar
Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. Serve over hot rice. (I add more shrimp than is called for.)
Paul Bergeron
BATTER FOR FRIED SHRIMP
1 c. flour
1/2 tsp. sugar
1/2 tsp. salt
1 egg
3/4 c. ice water
1/4 c. milk
2 tbsp. vegetable oil
Combine ingredients and beat well. Dip shrimp and fry in deep fat.
Jewel and Ron
SHRIMP BISQUE
1 lb. shrimp, boiled, peeled & finely chopped
1/2 c. chopped yellow onion
1/2 c. chopped celery
4 tbsp. butter
4 tbsp. flour
4 c. fish stock
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. hot pepper sauce
2 c. whipping cream
Make this a day before serving and do not freeze it. Saute chopped onion and celery in butter for 4 minutes. Sprinkle flour over vegetables and quickly stir to form an even coating for about 2 minutes. Stir in hot fish stock and bring to a boil. Reduce heat and simmer 15 minutes. Add cooked shrimp and continue stirring for 10 to 15 minutes. Add salt, pepper and hot pepper sauce. Right before serving reheat soup and add cream. Gently heat through. Do not boil! Serve immediately. Serves 8.
Peggy Bergeron
SHRIMP GUMBO
1 c. celery, chopped
1 c. green peppers, chopped
1 c. onions, chopped, may use green onions
In a large kettle, cover with water and cook until tender, about 10 - 15 minutes. --ADD AND BRING TO BOIL:--
1 can okra, wash if desired
1 can stewed tomatoes
1 lg. can tomato juice or vegetable juice
Salt and pepper to taste
1 tsp. cumin
1 tsp. gumbo file
Add one pound shrimp or 2 cans of shrimp. Bring back to boil. Serve over steamed rice in soup bowls. Serve with crackers or rolls, salad and a light dessert. Add leftover rice to leftover soup and store in containers in the freezer. Makes a quick lunch. I joined the Auxiliary in 1964 at my husbands urging, but wasn't regular in attendance for several years as there were children in school, Church, 4 P.T.A's, Cub Scouts, and Girl Scouts. There are always things that need doing no matter what group you belong to.
Molly Landry
SEAFOOD BISQUE
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 c. half & half
3 c. shrimp, lobster and/or crab
3/4 c. sherry or white wine
Garnish with cheese, or croutons, or almonds, or parsley. Serves 4 to 6.
Momma Breaux
tsp. onion powder
1 tsp. red pepper
1 tsp. garlic powder
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dry thyme
1/2 tsp. Oregano
Dip fish in melted butter or margarine and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on one side, turn, and cook for another minute. This dish is very smoky to prepare; it cooks well outside on a grill or camp stove.
Marley Baytown
FISH BATTER
1/4 c. flour
1/4 c. cornstarch
1/4 c. beer
3 tbsp. butter, melted
1 egg
Salt and pepper to taste and coat fish. Fry until golden brown.
FISH IN BEER
1 lb. fish fillets
1 can warm beer
1/2 tsp. salt
1/4 tsp. pepper
Corn meal mix
Cooking oil
Soak fish in warm beer for a few minutes. Remove. Sprinkle with salt and pepper. Dip in corn meal mix. Deep fry in hot oil until fish floats and is browned. Jill Anderson
FRIED FISH
Soak fish fillets in buttermilk 30 minutes with
2 tablespoons of lemon pepper.
1 c. flour
2 c. corn meal
Salt to taste
1/2 tsp. black pepper
1 tsp. baking powder
Dip fillets in flour mixture and fry in deep fat until golden brown.
Jill Anderson
STUFFED FLOUNDER
Whole flounder, scaled, gutted and headed
1/2 c. celery
1/2 c. green onion
1 stick butter
1 c. shrimp, boiled and peeled
1 c. crab meat
1 box unseasoned croutons
Cut slit in center of brown side of flounder to make a pocket. Saute celery and onion in butter until soft, add shrimp, crab and croutons to make stuffing. Fill pocket of flounder with stuffing mixture, brush with melted butter and salt. Bake at 425 degrees about 45 minutes or until golden brown.
Milly in League City
SHRIMP BUTTER
2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers. Libby L.
SEAFOOD CHOWDER
Cook slowly in kettle until fat begins to fry out:
4 tbsp. finely cut pork or bacon
Add and cook over low heat until yellow: 4 tbsp. minced onion
Add: Liquor from 2 (7 oz.) cans minced or
whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling water
Christy Brown
SHRIMP CREOLE
1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. Butter
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.
Jennifer G.
SHRIMP SCAMPI
1/2 c. oleo
2 tbsp. parsley
2 tbsp. lemon juice
2 cloves garlic, minced
1 1/2 lbs. shrimp, cleaned and shelled
Saute garlic in melted oleo for 1 to 2 minutes in microwave. Add parsley and lemon juice. Add shrimp; toss to coat. Microwave on high for 3 to 5 1/2 minutes, stirring after 4 minutes. Serve with rice or pasta tossed with parsley and parmesan cheese.
Monique Mike
LOUISIANA SHRIMP CREOLE
1 or more sticks butter or margarine
8 tbsp. flour
1 c. chopped parsley
1 doz. green onions, chopped
1 green pepper, chopped
8-9 cloves garlic, chopped
4 lb. or more shrimp
1/2 stalk celery, chopped
2 med. onions, chopped
6 c. water
3 cans tomato paste
1 tsp. sugar
2 tbsp. salt
1 tsp. pepper, black
1/2 tsp. red pepper
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 tsp. Vinegar
Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. Serve over hot rice. (I add more shrimp than is called for.)
Paul Bergeron
BATTER FOR FRIED SHRIMP
1 c. flour
1/2 tsp. sugar
1/2 tsp. salt
1 egg
3/4 c. ice water
1/4 c. milk
2 tbsp. vegetable oil
Combine ingredients and beat well. Dip shrimp and fry in deep fat.
Jewel and Ron
SHRIMP BISQUE
1 lb. shrimp, boiled, peeled & finely chopped
1/2 c. chopped yellow onion
1/2 c. chopped celery
4 tbsp. butter
4 tbsp. flour
4 c. fish stock
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. hot pepper sauce
2 c. whipping cream
Make this a day before serving and do not freeze it. Saute chopped onion and celery in butter for 4 minutes. Sprinkle flour over vegetables and quickly stir to form an even coating for about 2 minutes. Stir in hot fish stock and bring to a boil. Reduce heat and simmer 15 minutes. Add cooked shrimp and continue stirring for 10 to 15 minutes. Add salt, pepper and hot pepper sauce. Right before serving reheat soup and add cream. Gently heat through. Do not boil! Serve immediately. Serves 8.
Peggy Bergeron
SHRIMP GUMBO
1 c. celery, chopped
1 c. green peppers, chopped
1 c. onions, chopped, may use green onions
In a large kettle, cover with water and cook until tender, about 10 - 15 minutes. --ADD AND BRING TO BOIL:--
1 can okra, wash if desired
1 can stewed tomatoes
1 lg. can tomato juice or vegetable juice
Salt and pepper to taste
1 tsp. cumin
1 tsp. gumbo file
Add one pound shrimp or 2 cans of shrimp. Bring back to boil. Serve over steamed rice in soup bowls. Serve with crackers or rolls, salad and a light dessert. Add leftover rice to leftover soup and store in containers in the freezer. Makes a quick lunch. I joined the Auxiliary in 1964 at my husbands urging, but wasn't regular in attendance for several years as there were children in school, Church, 4 P.T.A's, Cub Scouts, and Girl Scouts. There are always things that need doing no matter what group you belong to.
Molly Landry
SEAFOOD BISQUE
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 c. half & half
3 c. shrimp, lobster and/or crab
3/4 c. sherry or white wine
Garnish with cheese, or croutons, or almonds, or parsley. Serves 4 to 6.
Momma Breaux
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