New Orleans-Style BBQ Shrimp

Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

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Easy Shrimp & Fried Rice

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

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Justin Wilson Oysters and Crabs

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Spicy Crab Cake recipe

"Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown."
INGREDIENTS:
1 1/8 cups crushed saltine crackers
1 cup mayonnaise
1 teaspoon prepared brown mustard
1/4 cup chopped onion
1 stalk celery, chopped
1 teaspoon Old Bay Seasoning TM
1 pound crabmeat
DIRECTIONS:
1. Preheat oven on broiler setting. Lightly grease a baking sheet.
2. In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
3. Broiled crab cakes 8 to 10 minutes on each side, or until golden brown.

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Lemon and Butter Shrimp Casserole

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Baked Stuffed Lobster

 Baked Stuffed Lobster

Ingredients:

Two, 2-pound hard shell, select-grade lobsters
¼ cup dried cornbread, crumbled
8 tablespoons unsalted butter
3 tablespoons unsalted butter melted for brushing
1 onion, medium, finely diced
2 sprigs tarragon leaves coarsely chopped (about 2 tablespoons)
2 sprigs Italian parsley, coarsely chopped (about 2 tablespoons)
2 ounces raw shrimp, peeled and cut into small ½ inch pieces
2 ounces fresh sea scallops, cut into ½ inch pieces
2 ounces crab meat, picked clean of cartilage
Sea Salt
Fresh ground black pepper

Directions:

Preheat oven to 425 degrees F.

Prepare the lobster for broiling and set aside.

Melt the 8 tablespoons of butter in a sauté pan over medium heat. Add the onions and season with pepper and salt. Cook until soft but not brown. Stir in parsley and tarragon. Add the shrimp, scallops and crab. Cook for one (1) minute. Remove from heat and cool.

Recover the tomalley and roe and break into small pieces with a fork. Add it to the seafood mixture. Gently stir in the cornbread and season with salt and pepper.

If you are using the lobster claw meat in the stuffing, remove meat from the claws, cut it into ½ inch pieces and add to seafood.

If you are serving the claws with the lobster, crack each claw with the backside of a large knife. Place the lobsters on a baking sheet. Divide the seafood stuffing evenly into the body cavity of each lobster. Pack loosely so as not to affect the even cooking of the lobster.

Brush the melted butter over the exposed tail meat, stuffing and claws. Cook until the stuffing is crisp and golden, about 20 to 25 minutes. Serve immediately.

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Spaghetti with Clams and Shrimp

INGREDIENTS

1. 1/4 cup dry white wine
2. 2 dozen mussels, scrubbed
3. 2 dozen littleneck clams, scrubbed
4. 3 tablespoons extra-virgin olive oil
5. 8 garlic cloves, minced
6. 1/2 teaspoon crushed red pepper
7. 1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
8. 1 pound spaghetti
9. 3/4 pound medium shrimp—shelled, deveined and halved crosswise
10. Salt and freshly ground black pepper
11. 2 tablespoons chopped parsley

1.  Bring the wine to a boil in a medium saucepan. Add the Clams, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
2.  Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
3.  Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
4.  Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.

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Clove shrimp recipe

2 lb. jumbo Gulf shrimp
1.50 tbsp. Creole seasoning
3 tbsp. extra-virgin olive oil
0.50 c. extra-virgin olive oil
5 clove garlic
1 small shallot
0.50 c. dry sherry
1 tsp. sugar
0.25 tsp. crushed red pepper
0.50 tsp. kosher salt
2 c. shrimp or seafood stock
Chopped fresh flat-leaf parsley
Grilled or toasted baguette slices

Directions

Pat shrimp dry with paper towels. In large bowl, toss shrimp with Creole seasoning; refrigerate.
In 2-quart saucepan, heat 1 tablespoon oil on medium-low. Add garlic and shallot; cook 2 to 3 minutes or until shallot starts to soften, stirring frequently. Add sherry, piquillo peppers, sugar, red pepper, and kosher salt. Heat to boiling on high. Boil 3 minutes or until reduced by half. Add stock and 1/2 cup oil. Simmer 10 minutes, stirring occasionally.
Foodgasmsrecipes

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Corn and Crab Cake over Cheese Grits

Ingredients:

For the corn and crab cakes:

8 oz. lump crabmeat, precooked

1/2 cup corn kernels

1/2 cup minced onion

1/4 cup minced red bell pepper

1 tablespoon olive oil

2 - 3 heaping tablespoons mayonnaise

2 teaspoons Old Bay

1/2 teaspoon granulated garlic

1 egg

1/2 cup soft bread crumbs

panko

peanut oil for frying

For the cheese grits:

1/2 cup corn grits or polenta - I like Bob's Red Mill Corn Grits

2 cups chicken stock

1 teaspoon salt

1 cup shredded white cheddar

1 tablespoon butter

1 tablespoon cream

sweet red pepper relish (optional)

Directions:

For the cheese grits:

Place the corn grits, water and salt in a saucepan and bring to a boil. Lower the heat to medium-low and stir occasionally to be sure that it isn't going to stick and burn on the bottom. After 10 minutes, give a little taste to check for seasoning and add more salt if needed. I like to use homemade chicken stock which has no salt in it, so I usually add a bit more salt. If you are using chicken broth from a base, granules or a carton, you may be all set for salt. The gits will thicken up as you go. If you really prefer looser, more runny grits, add more stock or water as you go.

After another 15 minutes, stir in the shredded cheese until it has melted, then add the butter and cream to taste. Set aside as you make the corn and crab cakes. You can quickly reheat them once you are ready to serve, or you can keep them over a very low heat as long as you check it frequently to make sure that it isn't scorching on the bottom. If you are really talented, you can make the corn and crab cakes as the grits are cooking. :)

For the corn and crab cakes:

Saute the minced onion in olive oil over medium-high heat until translucent. Add the red onion and corn and saute for another 5 minutes or until the pepper is soft. Set aside.

In a bowl, mix together the lump crab meat and sauteed veggies. Fold in the mayo, Old Bay and granulated garlic until everything is nicely mixed. Feel free to taste a little bit to check that you like the amount of seasoning and adjust as needed.

Crack the egg into a small bowl and beat slightly and then add to the crab mixture, stirring well. Gradually add the soft breadcrumbs and mix well. 

Pour panko crumbs into a pie tin or a large shallow bowl.

Shape the mixture into 8 patties and dredge in the panko crumbs, slightly pressing them into the surface. Set each crab cake aside on another plate to rest while you make the rest. Once they're done, you can cover them with plastic wrap and let them sit in the fridge or you can fry them right away. I've done it both ways with good results.

Heat some peanut oil in a large skillet and fry the crab cakes in batches until golden brown on both sides.

Serve on a bed  of the cheese grits and top with a dollop of sweet red pepper relish.

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CHEESY SHRIMP AND GRITS

3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced
PREPARATION

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.

Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.

Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

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Super easy Scallops

Super easy, so easy it seems as though there's something missing. lol

1. Make sure the scallops are very dry. I like to set them on a paper towel and blot the tops to get them dry.
2. I coat a heavy skillet with olive oil and get it nice and hot, medium-high heat.
3. Place the scallops in the skillet and let them cook 4 minutes, resist the urge to mess with them, just let that lovely crust develop, then flip and cook another 4 minutes.
4. Presto! Serve with a squeeze of lemon juice and a small sliver of salted butter on each scallop, season with salt and pepper.
Thanks to Barbara at http://crisisbrownies.blogspot.com/ 

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Lobster Stuffed Portobello Mushrooms

Lobster Stuffed Portobello Mushrooms

Ingredients
4 large portobello mushrooms
5 to 10 strands saffron
2 cups white wine
2 cups lobster or crab meat, approximately 2 tails
1 3/4 cups seasoned bread crumbs
1/4 cup Parmesan and pecorino Romano, mixed
1 cup heavy cream
4 to 6 (1/8-inch thick) mozzarella slices
Directions
Preheat oven for 300 degrees F.

Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.

Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.

Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.

Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

A viewer, who may not be a professional cook, provided this recipe. The foodgasms chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Lobster boil recipe

Boiled lobster

3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers (optional)
2 fresh live lobsters

Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.

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CREAMY SHRIMP & MUSHROOM PASTA! like emot                                                  This pasta has the best texture I've ever had! MUST TRY!

INGREDIENTS:
2 tablespoons olive oil
1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
3 garlic cloves
dried basil
crushed red pepper flakes
paprika
8 oz mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup Mozzarella cheese, shredded
cooked pasta water
8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)

DIRECTIONS:
1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little under cooked - it's OK because you will continue cooking it in the sauce.

2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.

3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.

4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.

5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

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Delicious Octopus Thank you Anna Marie.

Anna Marie 

2 lb baby octopus cleaned and dried 
2 tablespoons of olive oil
Half a stalk of celery diced
1 small onion chopped
4 garlic cloves minced
2 medium tomatoes chopped
2 roasted red bell peppers chopped
1 tablespoon of sweet paprika
1 bay leaf
1 tsp kosher salt
1 tsp black pepper 
3 large potatoes cut in half and then cut into wedges

Heat frying pan till hot add half the oil and the octopus. Fry on one side about 3 minuets undisturbed until brown and then flip and fry the other side undisturbed. Take the octopus out of the pan set on a plate.
Add garlic, onion, and celery with the other half of the olive oil. Cook till translucent. Add octopus back in with the roasted, bell pepper, paprika, salt, pepper and bay leaf. Let mixture come to a boil while stirring together.
Once it comes to a boil turn down heat partially cover with lid simmer for 15 min. Add in potato wedges and stir to combine. Partially cover and simmer for 30 min or until potatoes are done stirring periodically.

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Slow Cooker Jambalaya

Ingredients

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extra large shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional

Preparation

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

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SEARED SCALLOPS WITH FETTUCCINE AND SPINACH

Ingredients --serves 4
1 bunch of spinach, washed and stems removed
1 pound whole wheat fettuccine or linguini
1 pound sea scallops, rinsed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 yellow onion, chopped
4 garlic cloves, coarsely chopped
2 pieces cooked bacon-crumbled

Zest of a lemon

Red pepper flakes, to taste
Kosher salt
Freshly ground black pepper
Parsley (optional)
Freshly grated Parmesan cheese

Directions

1. Chop the spinach leaves thinly and set aside.

2. Put up a pot of salted water and bring to a boil. Add pasta and cook based on the directions on the box.

3. Dry the sea scallops with paper towels. Season with salt and pepper.

4. In a large skillet, heat the olive oil and butter on high heat. Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side. Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops. Set them aside on a plate.

5. In the same skillet, cook the onions for 1 to 2 minutes. Add the spinach and garlic cloves, season with salt and ground black pepper and cook for another 4 minutes. Toss the pasta with the spinach mixture. Mix lemon zest and season with salt, pepper and red pepper flakes. Top with Parmesan and crumbled bacon before serving. Parsley also if you prefer.


6. Serve the pasta and kale with scallops on top. Grate some Parmesan cheese on top.

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Crispy fried spring rolls

crispy fried spring rolls

Here's the recipe for sharing :
Shredded carrots
Turnip ( peeled and sliced thinly)
Crab meat, white prawns, shrimp or imitation crab meat
Coriander leaves - a few sprigs and chopped finely
1 egg
Blended garlic and onions paste
Chicken stock cube - 1

Saute blended ingredients, crab meat or prawns, add vegetables, chicken stock and lastly add coriander leaves. Mix well till vegetables are cooked. Stir in the egg that has been scrambled separately. Let it cool. Then use as filling for spring rolls wrappers or wonton wrappers. Seal with egg wash. Deep fry in hot oil. Serve with any bottled dipping chilli sauce.

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Baked Crab Rangoon:

Baked Crab Rangoon:

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brown.

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Shrimp Alfredo

 Ingridents

1 lb large shrimp, shelled and deveined
1/4 cup minced shallot
2 minced garlic cloves
1/4 cup butter
1/2 lb fettuccine pasta, cooked al dente
4 large egg yolks
1 cup half-and-half
1/2 cup freshly-grated parmesan cheese
2 teaspoons minced parsley

Directions:

1
In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
2
Reduce heat to moderately-low and stir in the fettucine.
3
In a bowl, beat together the yolks, half and half and the Parmesan.
4
Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn’t curdle, about 3-4 minutes.
5
Do not let sauce boil.
6
Stir in parsley and salt and pepper to taste.

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