seafood Archives - The Midnight Baker

Scallops In Brown Butter Sauce

Judith Hannemann — Tue, 18 Aug 2020 23:00:08 +0000

Scallops can fit into any budget when used as a condiment.

Yes, Scallops Can Be Economical

Do you love scallops but get comatose when you see the price? At face value, I wouldn’t consider $20 a pound to be within most peoples’ budget–including mine.

However, in this recipe, you don’t have to have the premium IQF sea scallops or anything expensive. I admit I love scallops and sometimes will treat myself to the high-class variety but not often.

The good part of this recipe is that you can use any variety of them and most stores do sell the orphaned ones as “pieces.” As a result, that particular kind is the most perfect thing for this dish because it’s basically a pasta concoction where the scallops are more of a condiment than the main attraction.

Quick-Cooking Scallops

The major caveat when cooking scallops is you must never overcook them!

You may think they are under-done and give them a few extra minutes in the pan, but this is a big mistake. It’s a mistake I’ve made more than once myself until I learned that with scallops, more than any other seafood, that less is more.

A quick sear is all they need. They are done when the middle part looks translucent. Once they’ve gone opaque, they are over cooked so be especially careful to monitor this.

Fresh Is Best

As with anything containing herbs, I always recommend using fresh.

Fresh herbs are readily available in most supermarket produce sections and what you don’t use, you can always freeze.

This recipe contains pretty common herbs so they won’t be hard to get. If you grow your own, you’re ahead of the game and to me, that’s the way to do it. You can’t get much fresher than going to the pot and picking what you need.

But if you don’t have access to fresh, the standard rule is to use half of the amount called for for fresh.

The Recipe

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Scallops In Brown Butter Sauce

An economical way to serve scallops

Prep Time10

Cook Time10

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: budget scallop recipes, quick scallop recipes

Servings: 4

Calories: 570kcal

Author: Judith Hannemann

Ingredients

4 tbs butter
2 cloves garlic finely chopped
1/2 cup dry white vermouth or dry white wine
1 lb sea scallop pieces
1 tbs olive oil oil
12 oz. fettuccine cooked
3 tbs chopped fresh flat-leaf parsley
3 tbs tarragon
1 tbs lemon zest

US Customary - Metric

Instructions

In large skillet, cook butter over medium, swirling pan, until golden brown, 4 to 5 minutes. Add garlic and wine. Cook for 2 minutes.
In medium skillet, cook scallops in oil over high for 3 minutes. Turn scallops. Add 3 tbsp. of browned butter. Baste for 2 minutes.
Add pasta, herbs, and lemon zest to large skillet. Toss until coated; season. Top pasta with scallops and pan drippings.

Nutrition

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Louisiana Deep Fried Lobster

Judith Hannemann — Tue, 23 Jun 2020 23:00:23 +0000

Looking for a rare treat? This Louisiana deep fried lobster will fill the bill.

Fried Lobster–You Bet!

Have you ever thought of frying lobster?

I never did since the thought never occurred to me. When I prepared lobster, it was broiled and served with lemon and butter. Now that’s very very good and I love it that way.

Recently, I saw a photo of fried lobster. Coated with cornmeal no less. Well, it looked delicious and I had some small lobster tails in the freezer so why not try it.

This Louisiana deep fried lobster is a bit fussy to make, but I think it’s worth it. Once you try it, you will too.

Here’s a video on how to prep lobster tails if you don’t already know how.

Bread With Cornmeal

This was the thing I found most interesting about this lobster dish.

I’ve seen cornmeal added to flour in some things for use as a coating, but I’ve never seen a “breading” that was almost totally cornmeal.

It adds a delightful bit of crunch to the lobster. It also has a great flavor from the seasonings you put in. Keep in mind this has a little heat attached to it from the cayenne pepper. So if you only want a bit of zip without burning the house down, go easy with it. I’d suggest starting out with no more than 1/2 teaspoon in the coating. Put in 1/4 teaspoon then taste it. Just keep adding until you’ve reached the point where it’s got just enough zest for you. Of course, if you’re into heat, then use more!

Frying And The Oil

OK this is where the fussy bit comes in. It’s not complicated, but it is time consuming.

Each lobster tail must be fried one at a time. The reason is you just can’t let the oil dip that much in temperature otherwise it won’t turn out right. The positive side of this is the lobster tails cook quickly. If you use small ones maybe six inches in length and about 4 ounces/115g, they only take 3 minutes to cook.

And sadly, this is one frying job where you just cannot recycle the oil, unlike with shrimp. It will be so dark and full of sediment from the cornmeal, that it’s impossible to use again. And since there’s no real way to get lobster tails completely dry, the oil will swell so make sure you use a deep pan (I used a high-sided 3 QT saucepan filled 1/3 up the side with oil) so the oil doesn’t boil over.

The Recipe

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Louisiana Deep Fried Lobster

A real treat for lobster lovers

Prep Time20

Cook Time0

For Each Tail4

Total Time24

Course: Main, Main Course, Seafood

Cuisine: American

Keyword: deep fried lobster, lobster tail recipes, louisiana lobster

Servings: 4

Calories: 470kcal

Author: Judith Hannemann

Ingredients

2 cups cornmeal
1/2 cup flour
Salt to taste
Pepper to taste
1 tsp cayenne Pepper
1 tsp garlic Powder
1 tsp onion Powder
4 lbs lobster tails cleaned in the shell
2 qts oil for deep-frying approximately

US Customary - Metric

Instructions

In a gallon size zip-lock bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well.
Clean lobster tails while keeping tail in the shell. Set aside.
Heat vegetable oil in a deep fryer or large, deep skillet such as a cast iron pan. The oil needs to reach 365 degrees.
Place half of the lobster tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails.
Deep fry one lobster tail at a time in the oil for about 4 minutes or until lightly browned. Let fried tails dry on paper towels.

Nutrition

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Cajun Shrimp and Rice

Judith Hannemann — Sat, 02 May 2020 23:00:00 +0000

This shrimp and rice dish is sure to become a hit in your house.

Shrimp And Rice Cajun Style

If you love shrimp and rice combinations, this is one that will knock your socks off.

The funny thing about this recipe is that it is not so much the shrimp that is spectacular, it’s actually the rice that steals the show here.

In fact, this rice concoction is so good, you might want to skip the shrimp and just serve it by itself. It’s satisfying and loaded with veggies. And loaded with all this good stuff, it’ll leave you full and satisfied.

Easy Substitutions

Don’t fret if you don’t have any shrimp on hand. This recipe is perfect for any meat or poultry substitution.

Leftover meat and poultry work well too. Just toss the leftover meat in the rice pot during the last 5 minutes of cooking.

For fresh meat, you can saute that in a skillet with a bit of oil or butter until it’s cooked through. Then just put it on top of the rice when you serve it.

And another good point here is, you really don’t need any meat at all. The star of this show is the rice and it’s plenty satisfying all by itself. You won’t miss the meat.

No Meat?

As I said above, the rice is good enough to satisfy without any added meat, poultry or seafood.

And this also works for a vegetarian or vegan meal.

For a vegetarian meal, simply replace the chicken stock with a good vegetable stock. For a vegan meal, do the same as for a vegetarian meal except use a very flavorful olive oil or vegan butter in place of regular butter.

For the very best flavor, I use jasmine rice. It adds so much more to this dish. Basmati works well too, but if all you have is regular long-grain white rice, use that. It will still have wonderful flavor.

The Recipe

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Cajun Shrimp and Rice

Surprise! It’s the rice that steals the show in this dish

Prep Time25

Cook Time30

Course: Dinner, Main, Main Course, Seafood, vegetarian dishes

Cuisine: American

Keyword: cajun shrimp, louisiana shrimp, vegan rice recipe, vegetarian rice recipe

Servings: 6

Calories: 338kcal

Author: Judith Hannemann

Ingredients

1 lb shrimp peeled and deveined
3 tbs unsalted butter divided
1 tbs Cajun seasoning see NOTES
1 tbs garlic minced
1 lemon zest and juice
1 tbs fresh parsley chopped, optional

Rice:

3 tbs unsalted butter
1 large onion chopped
1/2 cup celery chopped
1/2 cup bell pepper diced
1 tbs garlic mincned
1 cup rice jasmine preferred
1 1/2 cup chicken stock low-sodium preferred
1 tsp Cajun seasoning

US Customary - Metric

Instructions

For rice, melt butter over medium heat in a large saucepan. Add the celery, onion, garlic, and bell pepper. Saute for about 5 minutes, or until soft. Don’t let it brown. Stir in the Cajun seasoning.
Add the rice and stir until rice is slightly toasted. Add the chicken stock, bring to a boil, then reduce heat and cover. Cook for 10-15 minutes, until liquid is absorbed. Fluff with a fork, then cover, set aside and keep warm
For the shrimp, melt 2 tablespoons of the butter over medium-high heat in a large heavy skillet. Sprinkle the shrimp with the Cajun seasoning.
Add the shrimp and cook until golden brown on each side; about 5 minutes for large shrimp. Add the garlic and cook only until garlic is aromatic; about 30 seconds.
Remove the pan from the heat and add the lemon juice and zest, tossing to coat. Add the remaining 1 tablespoon of the butter, tossing the shrimp in the melting butter.
Serve immediately over the rice.
Top with the chopped parsley if using.

Notes

To make your own Cajun seasoning, follow link in the first heading.

Video

Nutrition

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Shrimp and Asparagus Primavera

Judith Hannemann — Sat, 18 May 2019 23:00:16 +0000

It’s the fresh herbs that give this shrimp and pasta dish its great flavor.

Light And Easy

This is such a light and easy “date night” kind of meal! It’s also a great meal to serve in the coming warm weather because it’s quick cooking as well as delicious.

And I have to say, this is one of the best recipes I’ve made in a couple of months. The original recipe comes from Taste of Home–which surprised me because a lot of their recipes are good old comfort food. This is a bit fancy–but don’t let appearances fool you because this is so easy to make, you won’t believe it!

Fresh Herbs

The recipe calls for fresh herbs. There was no, “if you don’t have…” listed and I’m not going to suggest it either. The wonderful flavor this dish has depends on using fresh herbs. So I urge you to buy some specially for this and they can be used in other recipes you make during the week. Remember, they can always be air-dried for use later. The herbs used in this recipe are not anything unusual, in fact, they’re pretty basic so I know you will use what you have left over.

Best yet if you grow a kitchen herb garden, I’m sure these herbs are in what you grow.

Good For Summer

The reason this is good for summer is everything cooks so quickly.

Angel hair pasta cooks extremely fast. You don’t even have to boil it. What I do is boil the water, put in the angel hair, stir it and let it sit for about 5 minutes. Perfect doneness and made that way, it won’t add much heat to the kitchen.

Shrimp as you know, is very quick cooking and here it’s no exception. The asparagus is fast too!

This uses a small amount of wine, which I feel adds to the great flavor. You can substitute water for that if you wish, but I encourage you to use the wine. I used chardonnay–my go-to wine for cooking.

The original recipe called for grated Parmesan cheese, but I forgot to add it and it still tasted great. I’ll leave that up to you if you want to use it.

The Recipe

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Shrimp and Asparagus Primavera

A quick-cooking seafood meal great for date nights.

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: American

Keyword: asparagus, shrimp

Servings: 2

Calories: 531kcal

Author: Judith Hannemann

Ingredients

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp 16-20 per pound, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil divided
8 fresh asparagus spears trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato peeled
4 garlic cloves minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese optional
Lemon wedges

US Customary - Metric

Instructions

Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese, if desired. Serve with lemon wedges.

Video

Nutrition

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Bang Bang Shrimp With Pasta

Judith Hannemann — Sat, 29 Sep 2018 23:00:25 +0000

A slightly milder version of bang bang shrimp with pasta, but you can crank up the heat easily!

Some Like It Milder

Do you like food that’s a bit spicy but not so spicy that it feels as if your mouth is on fire?

I’m one of these people–and if you are then join the club. Bang Bang Shrimp is a delicious dish, but I always found most versions a little too “five alarm” for my tastes. I don’t mean to imply that I’m a wimp about heat; I’m not. However, when heat is the only thing I can taste, it’s not something that I enjoy.

So I adapted a generic recipe for Bang Bang Shrimp that still has a “bang” but is a bit milder than the usual.

For those who like more heat, it’s easy to adapt this to your tastes. All you have to do is add more cayenne, chili garlic sauce or red pepper flakes–individually or all three!

Pasta? Yes Indeed!

The pasta is the thing that completes this dish.

The best choices to use here are linguine, fettucine or bucatini (if you can get it). The reason is the sauce for the shrimp is rather thick and dense and you need a pasta that will hold up well where the sauce adheres. Generally, the flatter the pasta, the better it is for a thicker sauce. Bucatini is not flat, but it is a thicker spaghetti with a hole running down the center. It’s something like a drinking straw.

Ranges Make This Adaptable

I’ve given ranges for all the hot ingredients in this recipe.

If you use the lowest amounts of each, you’ll end up with a meal that’s piquant where the flavors shine through and a nice heat sensation.

Using the largest amounts will, of course, produce a much hotter end product. I’d advise you to start small and taste because you can always add more of whatever pleases you. And you can use more than the largest amounts if you’re a big fan of very hot food.

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The Recipe

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Bang Bang Shrimp With Pasta

A slightly milder version of bang bang shrimp with pasta, but you can crank up the heat easily!

Prep Time25

Cook Time10

Total Time35

Course: Main

Cuisine: Asian

Keyword: Asian shrimp recipe, bang bang shrimp, easy pasta dinner

Servings: 4

Calories: 793kcal

Author: Judith Hannemann

Ingredients

1 lb shrimp peeled and deveiened
2 tbs oil
1/2-1 tsp cayenne pepper
1 tsp garlic powder
1 tsp salt
8 oz linguine cooked per package directions, drained
2-4 tbs chili garlic sauce photo of the product--affiliate link
1 cup mayonnaise
4 cloves garlic finely minced or put through a press
1/2 lemon juiced
1/2 cup chopped green onions
3 tbs minced fresh cilantro
1/2-1 tsp red chili flakes

Instructions

In a small bowl, combine the mayonnaise, chili garlic sauce and garlic. Set aside.
Place shrimp in a medium bowl and add the salt, cayenne and garlic powder. Toss to coat all the shrimp.
Heat oil in a large deep skillet over medium-high heat. Add the shrimp and cook until shrimp are starting to sear, about 2 minutes. Turn shrimp and cook the other side until it starts to sear, about 2 minutes.
Add the pasta and sauce and turn off the heat. Toss until everything is coated with the sauce. Add the lemon juice, green onions and cilantro and toss to combine. Sprinkle with the red pepper flakes.

Nutrition

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Tomato And Shrimp Pasta

Judith Hannemann — Tue, 18 Sep 2018 23:00:05 +0000

This is a great meal to use up more of those late-season tomatoes!

Fresh And Light

If you’re looking for a fresh and light meal, this tasty pasta dish will definitely fill the bill.

There’s a bumper crop of home-grown tomatoes at this time of year that many gardeners are looking to use. Also, if you are lucky enough to have a friend who gardens and you get some from them, this is a wonderful way to use the tomatoes.

But this meal is so good, it’s really an all-season dinner since you can get some great tasting tomatoes in the supermarket too. And the best part? It’s quick and easy!

A Versatile Meal For Late-Season Tomatoes

This dish can wear many hats.

You can serve it either hot or cold. In fact when its cold it also makes a great salad. And if you leave out the shrimp, it’s vegetarian too. Eliminate the cheese or substitute it with a vegan cheese and it becomes totally vegan!

You can also change it up by using different varieties of tomatoes and different colored tomatoes. I did that here and used heirloom varieties. Not only was this appealing to the eye but there were also many different taste levels.

Made Too Much Pasta?

Do you have pasta left over? Use it here!

It really doesn’t matter what shape it is. Anything will work,

I often make too much pasta. You’d think I’d know how after all these years of cooking. I even have a device that measures out servings of spaghetti–I think everyone has that kicking around in their kitchen drawers–however, I find those portions kind of skimpy to be honest. My mother always cautioned about having “eyes bigger than your belly,” and I still do.

That’s why I appreciate when I can find something to make that can use leftover pasta and this is one of those recipes!

The Recipe

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Tomato And Shrimp Pasta

This shrimp pasta recipe is a great way to use up your end of season tomatoes

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: American

Keyword: easy pasta dinner, shrimp pasta, shrimp recipe, tomatoes

Servings: 4

Calories: 494kcal

Author: Judith Hannemann

Ingredients

1 lb medium shrimp peeled and deveined
8 oz spaghetti uncooked--you can use any pasta you prefer
1 clove garlic finely minced
4 medium tomatoes cored and seeded, cut into 1-inch pieces
2 tbs coarsely chopped fresh basil
3 tbs olive oil divided
1/2 cup shredded Parmesan cheese
1 pinch red pepper flakes
salt & pepper to taste

Instructions

Cook pasta per package directions; drain and set aside.
Heat 1 tbs of olive oil in a large, deep skillet. Add the shrimp and garlic and cook until the shrimp turns pink.
Add the tomatoes, basil, remaining 2 tbs of olive oil, pepper flakes and salt and pepper. Toss, gently heating the tomatoes but not cooking them.
Remove from the heat and toss in the cheese.

Nutrition

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Shrimp In Mushroom Cream Sauce

Judith Hannemann — Tue, 04 Sep 2018 23:00:43 +0000

This easy shrimp in a mushroom cream sauce is sure to become a family favorite.

Simple Shrimp

I love shrimp practically any way you can serve it up. It only gets better when it cooks in a jiffy and looks extra fancy.

This is one of those recipes that not only tastes great but is worthy of company! This is adapted from a real oldie from The Campbell’s people.

Maybe the fact that Kate Beckinsale was preparing this in a movie makes it special. It’s just one of those meals where you can’t mess it up, no matter what you do.

To Reduce Or Not To Reduce

The sauce should be thick enough without reducing it because it uses heavy cream.

If you want to substitute something lower in fat, I’d recommend using undiluted evaporated milk–but not the skimmed variety. You can also substitute regular whole milk–again no fat-free because some fat is necessary for flavor.

Substituting regular milk will make the sauce thinner. You have a couple of options here.

One option is to simmer the sauce until it’s reduced by half or to thicken with a little flour or cornstarch. Unless you’re in a huge rush, I recommend reduction because it intensifies flavor.

Choose Flavorful Mushrooms

In this creamy shrimp dish, you sear the mushrooms in butter over a high heat. That adds tons of flavor even to ordinary white mushrooms–the ones that are always on sale!

However, if you want to get really fancy, you can use baby bellas, creminis or wild mushrooms. These varieties will add even more flavor and I’d definitely think of those if I were serving this to guests since it makes this meal even more special.

Finally when searing the mushrooms, remember to stir or shake the pan constantly. This promotes even browning and prevent the butter from burning.

The Recipe

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Shrimp In Mushroom Cream Sauce

This easy shrimp in a mushroom cream sauce is sure to become a family favorite.

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: American

Keyword: cream sauce, shrimp, shrimp recipe

Servings: 4

Calories: 453kcal

Author: Judith Hannemann

Ingredients

1 lb small shrimp peeled uncooked
3 tbs unsalted butter divided
10 oz condensed cream of mushroom soup
2 large button mushrooms chopped
1 clove garlic finely minced
1 cup heavy cream
Kosher salt and black pepper to taste
2 tbs grated Parmesan -OR- Romano cheese
cooked basmati rice

Instructions

Melt 2 tbs of the butter in a large skillet over medium-high heat. Add the shrimp and cook until it’s pink and opaque on both sides; remove from pan and set aside.
Add the remaining tablespoon of butter to the pan. Turn the heat up to hight. Add the chopped mushrooms and garlic, cooking until the mushrooms begin to sear.
Mix the soup and cream in a small bowl, then pour into the pan. Add the cheese and heat until the soup mixture just begins to boil. Place the shrimp back in the skillet and heat through. Garnish with some chopped fresh parsley if desired.
Serve immediately over basmati rice.

Nutrition

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Seafood Casserole

Judith Hannemann — Wed, 21 Feb 2018 00:00:52 +0000

This seafood casserole is full of shrimp and scallops so it’s a seafood lover’s delight. Perfect for Lent.

Attention Shrimp And Scallop Lovers

If you love shrimp and scallops, you are going to love this easy seafood casserole. This is another great recipe from my friend Maria from Maria’s Mixing Bowl!

While it may not be a weekly meal due to the cost of the ingredients, you’re sure to enjoy it as a treat when you can get a good price on the shrimp and/or scallops.

There are some ways to reduce the cost. For instance, you don’t really need the jumbo IQF (individually quick frozen) sea scallops. Most stores sell scallop “pieces” for a greatly reduced price. They are perfect for this casserole. You can also use the less expensive bay scallops.

I have found shrimp at ridiculously low prices in some of my local stores. For instance, I got a 2-pound bag of raw cleaned extra jumbo shrimp for $13.98. You can’t pass up that price. However, you don’t need jumbo shrimp in this dish. The smaller and less expensive smaller sizes will do and they taste the same.

Add Regular Fish Too

If you’re not averse to regular white fish, you may add chunks of any firm, white, non-oily fish into the mix.

I used some haddock in this, but halibut, turbot or perch would be good choices too. Avoid fish such as mackerel and salmon since they are quite oily and would spoil the delicate taste of this casserole.

One Or The Other

It’s worth mentioning that you don’t have to include all of the seafood components.

For instance, you can make this with just shrimp, shrimp and regular fish, just scallops or scallops and regular fish. The casserole will taste great and it will also help to keep the cost down.

Just an aside, but this happens to be an excellent dinner during Lent.

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Seafood Casserole

This seafood casserole is full of shrimp and scallops so it’s a seafood lover’s delight. Perfect for Lent.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: casserole recipe, Lent, scallops, seafood casserole, shrimp

Servings: 6

Calories: 271kcal

Author: Judith Hannemann

Ingredients

8 oz haddock cleaned and skinned - see NOTES
1 lb scallops see NOTES
1 lb large shrimp cleaned and deviened
3- 4 garlic cloves minced
1/2 cup heavy cream (or up to 3/4 cup)
1/2 cup shredded Swiss cheese
2 tbs grated Parmesan
Paprika
Sea salt and pepper

Instructions

Preheat oven to 375 degrees F.
Spray a glass or ceramic 7 x 11 baking dish with cooking spray
Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
Add minced garlic to fish and shrimp
Pour heavy cream over the fish and add Swiss cheese.
Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn’t overcook

Notes

Scallops may be omitted.
Any firm white non-oily fish may be substituted for the haddock

Nutrition

*Adapted from Maria’s Mixing Bowl

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Coconut Shrimp

Judith Hannemann — Tue, 08 Oct 2013 23:00:00 +0000

Coconut Shrimp

A favorite appetizer/dinner treat simplified.

Again, I found a bag of shrimp lurking in my freezer that I’d forgotten about. Yes, I DO forget stuff like shrimp and when I have to dig into my freezer for something else, I’m constantly surprised by buried treasure I find…mostly FORGOTTEN treasure.

So rather than do another stir fry with this, because I am getting a bit tired of stir fry, I figured why not do some coconut shrimp since I had all the fixings. I wasn’t sorry. It was great.

I’d suggest though with the coconut, to only add as much as you need on the plate. Otherwise it gets all gloppy with batter and that glop will NOT stick to the shrimp, so keep the coconut plate as clean and dry as possible. You will get some glop there, no matter how careful you are. But my solution was to form the leftover glop into balls and fry it. It was DELICIOUS!!!

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Coconut Shrimp

Coconut shrimp makes a fantastic easy appetizer or light dinner.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: American

Keyword: coconut, coconut shrimp, shrimp recipe

Servings: 4

Calories: 312kcal

Author: Judith Hannemann

Ingredients

1 lb large shrimp tail left on
10 tbsp all purpose flour 1/2 cup + 2 tbsp
1 tsp baking powder
1 tsp salt
1/2 tsp cayenne pepper
1 egg
1/3 cup ice water
1 cup shredded coconut
oil for frying

Instructions

Place enough oil in a deep heavy skillet to reach about 1-inch up the sides. You can use a deep fryer too. Heat oil to 375 degrees--a cube of bread should brown in 1 minute if oil is the correct temperature.
Remove shells & vein from shrimp, but leave tail on as it makes it convenient to dip.
Place coconut on a flat plate.
In a small bowl, mix the flour, baking powder, salt, cayenne and egg. Add just enough of the ice water to make a thick batter that will cling to the shrimp.
Dip shrimp in batter then coat with coconut. Place shrimp in hot oil and deep fry for about 3-5 minutes on each side or until golden brown.
Remove to parchment covered plate. Keep warm if frying another batch.
Serves about 3-4 as an appetizer, 2-3 as a main dish.

Nutrition

Coconut Shrimp

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Stuffed Eggplant

Judith Hannemann — Thu, 29 Aug 2013 23:00:00 +0000

Stuffed Eggplant

It’s the stuffing that makes this special! And who would know more about perfect seafood stuffing than Gulf Coast resident Mary from Deep South Dish?

Stuffed Eggplant

If you’ve never visited Deep South Dish, you don’t know what you’ve been missing! Truly the greatest selection of good old-fashioned southern cooking on the net!

Not only will you find the basics, but many many recipes using some of the finest Gulf Coast seafood. The stuffing recipe for this eggplant can also be used to stuff flounder, shrimp and many other forms of seafood. Not for nothing, this stuffing is a meal in itself, and Mary whole-heartedly agrees there!

I eat this for a main course, but you can also buy very small eggplants and use it as a side or an appetizer. And this stuffing is every bit as good without the shrimp or crab, so it can be totally meatless and eliminating the cheese and using coconut oil or vegan butter for saute will make it vegan!

This is so tasty, it is sure to become a family favorite!

The Recipe

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Stuffed Eggplant

The secret to the deliciousness of this stuffed eggplant is the seafood stuffing!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: seafood recipes, seafood stuffing, stuffed eggplant

Servings: 4

Calories: 478kcal

Author: Judith Hannemann

Ingredients

2 medium eggplants about 6 inches long
1 recipe Deep South Dish's Seafood Stuffing
1/2 cup shredded mozzarella cheese
1 tbs olive oil

Instructions

Cut each eggplant in half lengthwise. Scoop out flesh, leaving about 1/2-inch "wall." Dice scooped-out flesh and saute along with veggies in the stuffing mix.
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
After the stuffing is prepared and in the bowl, mix in the mozzarella cheese.
Brush eggplant skin and inside wall of flesh with olive oil/
Fill cavity of eggplant with stuffing, dividing stuffing evenly between each eggplant half.
Place eggplant on prepared baking sheet and bake 20-30 minutes or until eggplant is soft and stuffing is browned on top.

Nutrition

Stuffed Eggplant

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