Seafood Recipes

Eggplant with Shrimp Casserole
Butter Boiled Shrimp
Crab Chops
Shrimp & Crab Stuffed Bellpeppers
Baked Redfish With Creamy Shrimp Sauce
Creamy Shrimp Sauce
Shrimp Creole
Cajun Rice & Seafood Supreme
Pan-Sauteed Snapper With Crawfish & Artichoke Sauce
Shrimp Stew
Baked Fish with Vegetables
Shrimp I'Monelli

Eggplant with Shrimp Casserole

2 eggplants (peel, cut and soak in salt water 30 minutes, then cook until done)
2 medium onions, chopped
1/2 cup celery, chopped
1 medium bell pepper, chopped
1/4 cup minced parsley
4 pods garlic, chopped
1 cup bread, soaked in milk or water then squeezed
2 teaspoon basil
1 teaspoon sage
Dash of Tabasco sauce
1 teaspoon rosemary
2 eggs
1 teaspoon lemon juice
Dash of red pepper (to taste)
1/2 cup Romano cheese, grated
2 strips bacon, fried and crumbled
2 pounds shrimp (cleaned and deveined), saute in bacon drippings for 3 minutes

Mix all ingredients together, reserving half the cheese to sprinkle on top. Place in buttered casserole in 350 degree oven and add remaining cheese. Bake 45 minutes.

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Butter Boiled Shrimp

2 pounds of headless but unpeeled shrimp
1 large onion, chopped
1 large bell pepper, chopped
4 stalks of celery, chopped
2 carrots, chopped or sliced thin
2 tbsp of garlic, minced
1-1/2 sticks of light margarine
2 tsp each of Season-All, hot sauce and Lea & Perrin
Salt to taste

Sautee all ingredients except shrimp in covered medium heavy saucepan. Cook over low heat until vegetables become soft about 15 minutes. Don't brown. Increase to medium heat. Add shrimp when mixture starts to boil. Stir to mix well then cover. Cook three minutes more after it comes to a boil again. Turn off burner and move to another surface. Uncover pot and add six ice cubes. Stir until melted. Don't cover. Serve with French bread to dip gravy.

Carol Richard
Thibodaux, Louisiana
Acadiana Profile Magazine

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Crab Chops

1 dozen crabs
2 large onions, minced
3 stalks of celery, finely chopped
1 stick of oleo
1 tbsp of sherry wine
2 tbsp of lemon juice
Dash of Tobasco
2 eggs, beaten
1/2 cup of seasoned breadcrumbs
1 egg beaten with 1 tbsp of water
Plain breadcrumbs

Wash crabs and boil in salted water for 15 minutes. Pick out the meat and reserve 12 nice claws. Sautee the onions and celery in the oleo until golden brown. Add the crabmeat, wine, lemon juice, and Tabasco and simmer for 10 minutes. Add two beaten eggs and the seasoned breadcrumbs. Mix thoroughly.

Form a "chop" with this mixture around each of the crab claws. Dip each "chop" into the egg and water mixture then in plain breadcrumbs and fry until golden brown.

Dolly McCann
Lacassine, Louisiana
Acadiana Profile Magazine

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Shrimp & Crab Stuffed Bellpeppers

1/2 cup of margarine
3 cups of chopped onion
3/4 cup of chopped celery
1 hot pepper, chopped
1 tbsp of garlic powder
1 tbsp of Creole seasoning
Salt to taste
2 pounds of chopped shrimp
1 pound of crab meat
1 cup of water
1-1/2 cups of Italian breadcrumbs
1 dozen bellpeppers

Preheat oven to 375 degrees. Melt margarine and sautee onion, celery, and hot pepper. Add the next three ingredients. Add shrimp and cook on medium heat for a few minutes. Add crab meat. Cook on medium to low heat, letting stuffing stick to bottom of pot. Add 1/4 cup of water. Do this four or five times until brown. Add 3/4 cup of breadcrumbs. Add more depending on how dry you want your stuffing. The bellpepper will release moisture. Cut tops off bellpeppers, remove seeds, and scrape out unwanted parts of the insides. Fill them with stuffing. Sprinkle remaining breadcrumbs on top. Cover with foil and bake 45 minutes to 1 hour. Uncover and bake 15 minutes more.

Jane Simon
Meaux, Louisiana
Acadiana Profile Magazine

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Baked Redfish With Creamy Shrimp Sauce

1 3-pound red snapper
2 tbsp of fresh lemon juice
1/2 tsp of Tabasco
1/2 tbsp of salt
2 tsp of cayenne pepper
Cooking oil spray (Pam)
1/2 cup of chopped onion
1/2 red bellpepper, chopped
1 clove of garlic, minced
1/2 tblsp of chopped parsley
1/2 cup of margarine
1/2 pound of crab meat
Creamy Shrimp Sauce (recipe follows)

Place fish, lemon juice, Tabasco, salt, and pepper in a plastic bag. Refrigerate for 6 to 8 hours. Line baking dish with aluminum foil. Spray with unflavored cooking oil. Place fish in dish. Bake in preheated oven 325 degrees for 20 minutes. Chop onion, peppers, garlic, and parsley. Melt margarine in skillet. Add chopped vegetables and sautee until tender. Add crab meat. Continue cooking two to three minutes. Spread crab meat mixture on top of cooked fish. Cover with aluminum foil. Bake 15 minutes more. Remove foil and bake fish uncovered for 10 minutes more. Pour Creamy Shrimp Sauce over fish.

Janae Setton
Iberville Parish, Louisiana
Acadiana Profile Magazine

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Creamy Shrimp Sauce

1/2 cup of margarine
1/2 pound of shrimp, peeled and deveined
2 egg yolks
1 cup of half-n-half
2 tbsp of lemon juice

Melt one tbsp of margarine in skillet. Sautee shrimp four minutes, until pink; set aside. Divide remainder of margarine into three pieces. Put one piece in double boiler with egg yolks, half-n-half, and lemon juice. Cook over hot water, not boiling. Stir constantly. Add another piece of margarine. After all margarine is added and melted, remove from heat. Beat until glossy. Add shrimp to this sauce.

Janae Setton
Iberville Parish, Louisiana
Acadiana Profile Magazine

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Shrimp Creole

6 tbsp of butter
1 medium onion, finely chopped
1 large green pepper, cut into strips
16 oz. can of stewed tomatoes
3 oz. of tomato paste
2 bay leaves
Salt, pepper, and Tabasco sauce to taste
1 pound of medium shrimp, peeled and cooked

Melt three tbsp of butter in a medium saucepan. Add the onion and green pepper and cook until tender. Add stewed tomatoes with their juice and the tomato paste. Add the bay leaves, seasonings, and remaining three tbsp of butter. Simmer for 10 minutes until sauce is smooth and creamy. Mash the tomatoes. Just before serving, add the shrimp and cook for a minute or two just to heat through. Spoon over rice or pasta.

NOTE: The sauce may be made well in advance and reheated before adding the shrimp.

Betty Boudreaux
Golden Meadow, Louisiana
Acadiana Profile Magazine

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Cajun Rice & Seafood Supreme

2 sticks of margarine
3 cups of chopped onion
2 cups of chopped bellpepper
1/4 cup of chopped celery
1/2 cup of all-purpose flour
1 pint of half-n-half
8 oz. of sour cream
8 oz. of Velveeta cheese, cubed
White, red, and black pepper to taste
Salt to taste
Tabasco sauce to taste
Garlic powder to taste
1 pound of uncooked, cleaned shrimp
1 pound of fresh, lump crab meat
6 oz. jar of mushroom pieces
2 oz. of sliced pimientos
3 cups of cooked rice

Melt butter in a six-quart saucepan. Sautee onion, bellpepper, and celery on medium heat for five minutes or until all ingredients are thoroughly softened. Add flour, and stir well. Add half-n-half, sour cream, and cubed Velveeta cheese and seasoning. Cook until all cheese is melted. Add shrimp, crab meat, and mushrooms. Cook on medium heat 20-25 minutes, or until shrimp and crab meat are well-cooked. Add pimiento for color. Fold cooked rice into seafood sauce. Spoon into a serving dish. Garnish with lemon slices, cut carrots, or radish flowers if desired.

Serves 15

Amy Catherine Pastor
Miss Crowley, 1999-2000
63rd International Rice Festival Queen
Crowley, Louisiana
Acadiana Profile Magazine

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Shrimp Stew

1/4 cup of vegetable oil
1/4 cup of all-purpose flour
1 cup of chopped onion
1/2 cup of chopped bellpepper
1/2 cup of chopped celery
1/2 tsp of salt
1/2 tsp of black pepper
1/4 tsp of white pepper
1/4 tsp of garlic powder
1 cup of broth
1 cup of water
1 pound of shrimp

In a 3-quart heated pot, place oil and gradually stir in flour. Cook over very low heat, stirring constantly 30-45 minutes or until roux becomes hazelnut in color. Immediately remove from heat and add onion, bellpepper, celery, salt, black pepper, white pepper, and garlic powder. Return to low heat and cook until vegetables are tender. Add broth and water, stirring until mixture is smooth. Bring to a boil then cook on low heat for another 30 minutes. Add shrimp and cook 15 minutes or until shrimp are pink.

Serve over cooked rice.

Candyce Batton
Iberville Parish, LA
Acadiana Profile Magazine

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Baked Fish with Vegetables

4 fish filets
2/3 cup of Italian salad dressing
2/3 cup of Honey Catalina salad dressing
Seasoning to taste
2 cups of sliced onion
2 cups of sliced potatoes
1 tbsp of lemon pepper
2 tsp of butter
Lemon slices

Place fish in mixture of 1/3 cup of salad dressings and seasonings; set aside. Mix onions, potatoes, 1/3 cup of salad dressings, lemon pepper, butter, and seasonings in a baking dish. Bake at 375 degrees for 20 minutes. Place fish on top of vegetables. Bake until fish is cooked about 20-25 minutes. Serve with lemon slices.

Serves 4

Katelyn Sue Reina
Cameron, LA
Acadiana Profile Magazine

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Shrimp I'Monelli

1 tbsp of olive oil
6 large shrimp
1 tsp of salt & pepper
1 tsp of crushed garlic
1 tsp of crushed oregano
1 tsp of cracked black pepper
1 tsp of ground nutmeg
1/4 cup of white wine
1/4 cup of heavy whipping cream
2 tbsp of parmesan cheese

Place olive oil in skillet over medium heat. Add shrimp and saute for about 4 minutes. Add salt, garlic, oregano, black pepper, nutmeg, and white wine. Bring to a boil for 2-3 minutes. Add cream and parmesan cheese; reduce heat and simmer for about 5 minutes.

Makes one serving

Brian Blanchard
Executive Chef
i'Monelli Italian Restaurant
Lafayette, Louisiana
Acadiana Profile Magazine

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