Mediterranean Style Tuna Casserole

Ingredients

1/3 cup olive oil, plus more for baking dishes Coarse salt and ground pepper 1 pound wide egg noodles 2 red bell peppers (ribs and seeds removed), thinly sliced 1/2 cup all-purpose flour 5 cups whole milk 4 6 oz. cans tuna in olive oil, drained 1 can (14 ounces) artichoke hearts, drained and thickly sliced 5 scallions, thinly sliced 1/2 cup finely grated Parmesan

Directions

1. Preheat the oven to 400°F. Grease two 8-inch square baking dishes with oil then set aside. 2. Cook noodles in a large pot for 2 minutes until al dente, drain then return to the pot. 3. Using a five quart Dutch oven/ heavy pot heat the oil over medium heat and cook bell peppers until crisp-tender, seasoning this with salt and pepper, for 4 to 6 minutes. Add the flour and stir while cooking for another minute. Gradually add milk while stirring the mixture until smooth. Cook while stirring occasionally until it comes to simmer. 4. Remove this from heat then pour the mixture to the pot together with the artichoke hearts, tuna, and scallions. Add salt and pepper to taste then toss. 5. Divide the mixtures between the baking dishes and top with the Parmesan by sprinkling. 6. Bake until the mixture bubbles and top appears golden, about 20-25 minutes.

Crab and Mushroom Chowder

Ingredients

2 1/2 cups Chicken broth or Homemade Chicken Stock 1 pound mushrooms, sliced 3/4 cup diced peeled red potato 3/4 cup chopped onion 1/4 cup finely chopped celery 1/4 cup chopped carrot 1/8 teaspoon dried thyme leaves 1 tablespoon tomato paste 1 1/2 teaspoons soy sauce 1 1/3 cups whole milk, divided 6 ounces fresh lump crabmeat, coarsely chopped 2 tablespoons dry sherry or water 1 tablespoon cornstarch Salt and white pepper, to taste

Directions

1. Combine stock, vegetables, thyme, tomato paste, and soy sauce in crockpot; cover and cook on high 4 to 5 hours, adding 1 cup milk and crabmeat during last 30 minutes. Stir in combined remaining 1/3 cup milk, sherry, and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Salmon and Roasted Pepper Chowder

Ingredients

2 cups whole kernel corn 2 cups vegetable broth 2 medium potatoes, peeled, cubed 1 cup chopped roasted red pepper 1 jalapeño chili, minced 2 teaspoons minced garlic 1 teaspoon cumin seeds 1 teaspoon dried oregano leaves 12 ounces salmon steaks, cubed (1-inch) Salt and pepper, to taste

Directions

1. Combine all ingredients, except salmon, salt, and pepper, in crockpot; cover and cook on high 4 to 5 hours, adding salmon during last 15 minutes. Season to taste with salt and pepper.

Cajun Fried Shrimp

Ingredients

3 lbs fresh large shrimp 2 cups milk 1 large egg 1 tablespoon yellow mustard 1 teaspoon Cajun seasoning 1 package fish fry mix (12-oz.) 1 tablespoon Cajun seasoning Vegetable oil

Directions

1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl. 2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 30 minutes to 1 hour. 3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets. 4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.

Baked Shrimp and Crab Curry

Ingredients

1/4 Cup Butter, unsalted 1/4 Cup Scallion, sliced 1 Teaspoon Curry powder 3 Tablespoons Flour 1/2 Teaspoon Salt 1 3/4 Cups Milk 1 Cup Sour cream 1 Cup Pasta small shells, cooked 10 Medium Shrimp shelled and Deveined, cooked and chopped 1 Cup Fresh Crabmeat 1/2 Cup Bread crumbs

Directions

1. Preheat oven to 350F. Melt three tablespoons butter in a saucepan over medium heat. 2. Cook scallions, stirring constantly about 10 minutes. Stir in curry powder, flour and salt, mixing well. 3. Add milk, increase heat and cook until mixture boils and thickens. Remove from heat. 4. Stir in sour cream, pasta and seafood, and pour mixture into a buttered baking dish. 5. Melt remaining tablespoon of butter and combine with bread crumbs. Sprinkle crumbs over seafood mixture and bake uncovered about 30 minutes. Makes 4-6 servings

Orleans Shrimp Remoulade

Ingredients

1 cup ketchup 2 tablespoons horseradish 2 tablespoons yellow mustard 2 teaspoon Worcestershire sauce 1 Dash Tabasco (can use 2 or 3 for more spicey taste) 4 hard boiled eggs, chopped 2 raw eggs, beaten 1 gallon water 1 package crab boil 3 tablespoons salt 36 large raw shrimp Shredded lettuce

Directions

1. Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 or 5 hours. 2. In a large pot, bring the water, crab boil and salt to a full boil. Add the shrimp. 3. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to season up. 4. Drain the shrimp, cool and then peel them. 5. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce.

Cajun Crab Soup

Ingredients

1/2 cup Unsalted butter 1 Med. Onion chopped 3 Garlic cloves minced 1/4 cup All-purpose flour 2 cups Clam juice 2 cups Chicken broth or Homemade chicken stock 1 10oz. pkg. frozen white corn 1 tablespoon Salt 1/2 teaspoon White pepper ground 1/4 teaspoon Dried thyme 1/4-1/2 teaspoon Cayenne pepper ground 2 cups Heavy cream 1 lb Lump crabmeat drained 4 Green onions chopped

Directions

1. Melt butter in a large saucepan over med-heat. Saute onion and garlic until onion is tender. Whisk in flour then cook for about 2-3 mins. 2. Stir in clam juice & chicken broth then bring to a boil. Mix in corn then season with salt, white pepper, thyme & Cayenne pepper. Reduce heat then simmer for 15 mins. 3. Stir in cream, green onions & crabmeat. Heat through but don't boil once you add the cream.

Shrimp with Artichoke Cream Sauce

Ingredients

2 pounds (21-25 count) fresh shrimp peeled and deveined 2 cup canned artichoke hearts 4 ounces butter, divided 1 cup olive oil, divided 1 cup purple onion, diced 3/4 cup red bell pepper, diced 3/4 cup yellow bell pepper, diced 2 cups fresh mushrooms, sliced 2 cups white wine 2 tablespoons fresh garlic, minced 1 tablespoon fresh thyme 1 tablespoon fresh basil 1 teaspoon black pepper 1 teaspoon cayenne pepper 1/2 cup flour 1 quart heavy whipping cream 2 teaspoons lemon juice 2 tablespoons parsley, chopped Salt and black pepper, to taste

Directions

1. In a large skillet, melt 2 ounces of butter and ½ cup of olive oil over medium-high heat. Sauté the onions, bell peppers and mushrooms for about5 minutes. Add white wine and reduce heat by half. 2. Add minced garlic, thyme, basil, 1 teaspoon black pepper and cayenne pepper. Let this mixture cook for 2-3 minutes, then whisk in the flour, stirring constantly until a white roux is achieved. The flour will absorb all the liquid in the skillet. 3. Slowly add heavy whipping cream, stirring constantly until desired thickness. Fold in artichoke hearts and let it simmer for 2-3 minutes. 4. In a separate skillet, add the remaining 2 ounces of butter and ½ cup of olive oil. Sauté the shrimp for 2 minutes or until pink. Add lemon juice, salt and pepper to taste and parsley. Cook for 4-6 minutes. 5. Add the sautéed shrimp with juice to cream sauce, stirring to incorporate. Serve over rice or pasta. Makes 4-6 servings

Cajun Catfish with Salsa

Cajun Catfish with Salsa
 

Ingredients 


 6 catfish fillets (6 ounces each)
 3 tablespoons butter, melted
 2 tablespoons Cajun seasoning

 SALSA:
 2 medium navel oranges, peeled, sectioned and diced
 1 cup diced cantaloupe
 1/2 cup diced honeydew
 2 tablespoons lime juice

  Directions 

 1. Brush both sides of fillets with butter; sprinkle with Cajun seasoning.
Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until
fish flakes easily with a fork.

2. For salsa, in a small bowl, combine the
remaining ingredients. Serve with fish.
Yield: 6 servings.

Shrimp Frittata

Ingredients 

 3/4 pound small shrimp peeled and deveined

 6 large eggs

 3 tablespoons milk (whole or 2% only )

 2 tablespoons olive oil

 2 scallions, thinly sliced

 1/2 teaspoon kosher salt

 black pepper to taste

         

  

  

         

                             

Directions  

 1. In a medium bowl, beat the eggs and milk with a small whisk 

or a fork until lightly frothy.

 2. Heat the oil in a 10- to 12-inch skillet (preferably nonstick) over 

medium heat. Add the scallions and cook, stirring constantly, just 

until they are soft, about 1-2 minute. Do not let them brown.

 3. Add the shrimp and salt; cook, stirring often, until the shrimp 

are pink and firm, about 2-3 minutes.

 4. Reduce the heat to low. Pour the eggs into the skillet and shake 

the pan lightly to distribute the shrimp and scallions evenly in the egg 

mixture. Cover the skillet and cook undisturbed until the eggs are set, 

about 6-8 minutes.

 5. Carefully run a long thin flexible spatula around the sides and under 

the frittata to release it from the pan, and slide it onto a serving platter.

 Cut the frittata in half or into wedges. Serve hot.

How to Peel and Devein Shrimp

Blackened Catfish with Dipping Sauce

Ingredients


 4 6 oz. catfish fillets
 4 tablespoons blackened seasoning
 2 tablespoons olive oil

 Dipping Sauce:

 3/4 cup mayonnaise
 4 tablespoons ketchup
 3 tablespoons fresh lemon juice
 salt and ground black pepper
 1 tablespoon finely sliced scallions    


       
                           
Directions

 1. To make the dipping sauce:
 In a medium mixing bowl whisk together the mayonnaise,
ketchup, and lemon juice. Season with salt and pepper to
taste. Stir in the scallions. Cover and refrigerate until ready to serve.

 2. To make the catfish:
 Season both sides of the fish with the blackened seasoning.
In a large skillet over medium-high heat, warm the oil until
a few droplets of water sizzle when sprinkled in the skillet.
Sear the fish on one side until the meat is well browned and
releases easily from the pan, about 4 to 6 minutes. Turn over
the fillets and cook to desired doneness, about 5-6 more minutes.
Serve warm with a spoonful of the dipping sauce.

Cajun Chicken and Shrimp Jambalaya

Ingredients

1 tbs olive oil
 4 (4 oz) skinless, boneless chicken breast halves, cut into 1-inch pieces
 1 large onion, diced
 1 medium green pepper, diced
 2 tsp Cajun seasoning
 1 (10.75 oz) can Campbell's® Condensed Tomato Soup
 2 cups water
 1 cup uncooked regular long-grain white rice
 1/2 lb fresh or thawed frozen medium shrimp, peeled and deveined
 1 large tomato, chopped
 Chopped fresh parsley


Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally

2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

4. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Spicy Seafood Pasta

                                                                           

 2 cups heavy whipping cream
 1 tbsp basil
 1 tbsp thyme
 1 cup fresh parsley, chopped
 2 tsp salt
 2 tsp black pepper
 1 1/2 tsp red pepper flakes
 1 tsp ground corriandor
 1 cup green onions, chopped
 1/2 pound shrimp, peeled and deveined
 1/2 pound scallops
 1/2 cup shredded Swiss cheese
 1/2 cup grated Parmesan cheese
 1 pound fettucine pasta, cooked


       
                           

 Directions

 1. Pour cream into large skillet. Cook over medium heat,
stirring constantly, until almost boiling. Reduce heat, and
add basil, thyme, parsley, salt, peppers, and onions.

 2. Cook 7 to 8 minutes over low heat until thickened.
Stir in seafood and cook until shrimp turns light pink.
Stir in cheeses and cook until melted and smooth.

 3. Serve sauce over noodles.

Oyster and Mushroom Bisque

      Ingredients

 1 cup chicken broth or Homemade Chicken Stock
 1 pint oysters, drained, liquor reserved
 8 ounces mushrooms, sliced
 1 cup whole milk
 1/4 cup dry sherry*
 2 tablespoons cornstarch
 Salt and pepper, to taste
 * you can use water    
                           

                     

                               
 Directions

 1. Combine broth, reserved oyster liquor, and mushrooms in crock pot;
cover and cook on high 2 to 3 hours, adding milk during last 30 minutes
and oysters during last 15 minutes. Stir in combined sherry and cornstarch,
stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Homemade Shrimp Stock

Homemade Shrimp Stock  

  

  

      Ingredients

 The Shells and tails from 2 lb. of Shrimp

 1/2 Cup chopped Onion

 1/4 Cup chopped Celery

 2 Garlic Cloves

 1 Lemon sliced

 2 Fresh Bay Leaves

 3 Sprigs Fresh Thyme

 1 tsp. Black Peppercorns     

                              

                       

                                 

 Directions

 1. Add all ingredients to a dutch oven or a moderate sized stock pot.

 2. Cover this with 6-8 Cups cold water.

 3. Bring almost to a boil, reduce the heat to a low simmer. Skim off 

any scum that rises to the surface. Simmer for about 45 minutes to an 

hour. Strain through a fine mesh strainer. 

 Refrigerate for up to 3 days or freeze for up to 1 month.  

Catfish Fingers with Spicy Dipping Sauce

                                                                               

Catfish Fingers with Spicy Dipping Sauce


      Ingredients

 8 (6-8 ounce) catfish filets
 2 cups white cornmeal
 Salt and black pepper to taste
 Peanut oil

 Dippping Sauce:

 3/4 cup white wine vinegar
 1/2 teaspoon salt
 1/2 teaspoon black pepper
 1 shallot, finely chopped
 2 cloves garlic, finely chopped
 2 green onions, thinly sliced
 1 tablespoon parsley, finely chopped
                           

                     

                               
 Directions

 1. Cut catfish filets into 1-inch wide strips and pat dry.

 2. Place cornmeal in a shallow dish and season with salt
and black pepper. Dredge catfish strips in cornmeal mixture,
shaking off excess. Set aside on a wax-paper lined baking sheet.

 3. Pour 2 inches of peanut oil into a deep fryer or large,
heavy skillet and heat to 375 F.

 4. Add catfish strips to hot oil three at a time and fry in a single
layer for 5-7 minutes, turning to cook evenly, until golden brown
and fish flakes easily with a fork.

 5. Drain on paper towels and sprinkle lightly with additional salt.

 Prepare dipping sauce:
 1. Mix all ingredients well in a small mixing bowl.
Taste and adjust seasonings as necessary.

Salmon Patties

  

  

      Ingredients

 1 15-ounce can of pink salmon 

 1/3 cup chopped celery 

 1/3 cup chopped scallions 

 2 large eggs

 1 tablespoon soy sauce 

 1 cup Italian breadcrumbs 

 3/4 cup plain breadcrumbs 

 1 teaspoon cayenne pepper 

 1/2 cup corn or canola oil

                              

                       

                                 

 Directions

 1. In a medium-size bowl, remove the skin and bones from the 

salmon and set aside.

 2. Using a small sauté pan, sauté the celery and scallions in one 

teaspoon of the oil until soft. Remove from heat and set aside.

 3. In a small mixing bowl, combine the two eggs and the soy sauce. 

Pour the egg mixture into the medium-size bowl with the salmon. 

Stir until well mixed. 

 4. Stir in the remaining ingredients, starting with the Italian and 

plain breadcrumbs, then the scallions and celery, and cayenne pepper.

 5. Form the salmon mixture into medium-size round patties about 

3 inches wide. 

 6. In a large frying pan, heat the remaining cooking oil. Fry the 

patties at a low to medium-low heat for 5 minutes on each side or 

until golden brown.

Shrimp Chili with Black Beans

      Ingredients


 2 lbs. shrimp, peeled and deveined
 1 onion, chopped
 1 tablespoon canola or olive oil
 1 small green bell pepper, chopped
 1 small red bell pepper, chopped
 1 small yellow bell pepper, chopped
 1 cup chicken broth or  Homemade chicken stock
 1 (28 oz.) can whole tomatoes, chopped
 2 (15 oz.) cans black beans, drained and rinsed
 1/2 cup picante sauce
 1 1/2 teaspoons cumin
 1/2 teaspoon basil
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1 1/2 teaspoons sea salt                    

                     

                               
 Directions

 1. Sauté the onion in the oil in a skillet until translucent.
Add the bell peppers. Cook until tender.

 2. Add the broth, undrained tomatoes, black beans,
picante sauce, cumin, basil, cayenne pepper, garlic powder
and salt and mix well. Cook for 20-25 minutes.

 3. Add the shrimp and cook until done – usually 3-5 minutes.
Great when served over rice.  

Shrimp Po' Boy

         

  

  

      Ingredients

 1 to 1 1/2 pounds medium boiled shrimp 

(shelled and deveined )

 2 cups milk 

 1 egg 

 flour

 cornmeal 

 1/8 teaspoon sea salt 

 dash Black pepper 

 6 sub rolls, split

 1 tomato, sliced

 Lettuce leaves

 Mayonnaise

                       Pickles                     

                       

                                 

 Directions

 1. Mix milk with egg; add shrimp and let stand for 4-5 minutes.

 2. Mix equal parts of flour and cornmeal with salt and pepper. 

Coat shrimp very well with mixture.

 3. Cook shrimp in hot deep fryer at 375° until golden brown. 

Drain well on paper towels.

 4. Spread split rolls with mayonnaise. Place shrimp on rolls; 

top with tomato slices, Pickles and lettuce.