Easy and Impressive
This is my favorite meal to make when I have company for dinner.
In a large pot of boiling water add Old Bay Seasoning (as much or as little as you like).
If you use less water you will “steam” it and if you use more water you will “boil” it.
Add chopped smoked sausage, potatoes cut into chunks and corn on the cob. When you are ready to eat add shrimp and crab legs (optional) for about 3-4 minutes. Drain and pour directly on to the table that has been covered with newspaper. Offer cocktail sauce and melted butter (if you use crab legs). This dish is a tradition in Charleston, South Carolina.
Line a baking sheet with aluminum foil & lay 12 strips of bacon on it & bake at 400 degrees for 7 minutes.
Drain on paper towels & cut each strip in half.
Brush your favorite barbecue sauce on the shrimp & wrap the bacon around the shrimp & secure with a 6-inch skewer.
Arrange the skewered shrimp on the baking sheet and bake at 400 degrees for 6 minutes turning once to evenly brown the bacon. Enjoy.
Let 1 cup of beer stand open for 2 hours.
Mix together in a bowl 2 cups of flour & 2 tbsp vegetable oil & seasoning.
Fold in 2 egg whites, beaten stiff.
Coat fish fillets & fry until done & golden & crispy.
Coat 1 pound of flounder fillets with 1/3 cup of mayonnaise. Dip in 1 cup of seasoned breadcrumbs.
Arrange in a baking pan coated with cooking spray & cover with 1/4 cup of grated parmesan cheese.
Bake for 20 minutes.
Bring a large pot of water to a boil. Add salt to the water and Old Bay Seasoning. You can also add a lemon cut in half and squeeze the juice into the pot.
When the water is boiling add large shrimp with the tail and shells on.
By the time the water starts boiling again the shrimp should be pink & floating to the top (about 2-3 minutes).
Put into a bowl with ice water. Shell & serve with cocktail sauce (A mixture of ketchup, horseradish, relish, lemon juice, hot sauce & a dash of worcestershire sauce).
On tinfoil place sliced lemon, salmon, butter & seasonings. Wrap tightly. Bake at 300 degrees for 25 minutes.
Melt 3 tbsp of butter in a medium saucepan over medium heat.
Whisk in 3 tbsp of all-purpose flour & cook until bubbly (about 3 minutes).
Stir in 1 cup of seafood stock & 2 1/2 cups of milk.
Bring to a boil, stirring constantly. Remove from the heat & add seasonings (salt, pepper, cilantro, etc). Let it cool.
In a large bowl add 2 cups of any seafood, chopped & cooked. (firm fish, shrimp, crab, lobster, etc.). Whatever you have, whatever you want.
Stir in 1/2 cup of the cooled sauce & 1/2 cup of shredded Monterey Jack cheese.
In a 6 inch corn tortilla spread a thin layer of sauce & 4 tbsp of filling down the center.
Roll it up & place seam side down in a 9 x 13 inch baking dish coated with cooking spray.
Repeat this with 11 more tortillas. Spread the remaining sauce over the top & sprinkle 1 1/2 cups of Monterey Jack cheese over it.
Bake at 350 about 40 minutes or until hot & bubbly.
Combine 6oz of cooked & chopped shrimp & 1 cup of mayonnaise with 1 cup of shredded cheddar cheese.
Spread the shrimp mixture on white bread, trimmed & cup in squares.
Broil until bubbly.
This is so simple & delicious.
Wrap 18 large shrimp (peeled & deveined) with 18 slices of bacon (that have been cut in half).
Heat a frying pan and add 2 tbsp of oil.
Add the shrimp & cook about 6 minutes, turning often. Make sure the bacon is crisp.
Drain on a paper towel. These are great served over a mound of cheese grits.