Our family is proud to share these recipes with you. Enjoy!
Should serve approximately 6 people.
1 tablespoon butter
1/2 cup chopped green bell pepper
1/4 cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 Bay leaf
1/2 teaspoon salt
1/2 cup uncooked long-grain white rice
3/4 pound fresh shrimp, peeled and deveined
Hot pepper sauce to taste
1. Melt butter in a large pan over medium heat. Sauté green bell pepper, onions and garlic until tender. Stir in vegetable juice, clam juice and water. Season with thyme, basil, red pepper, bay leaf and salt. Bring to a boil and stir in rice. Reduce heat and cover. Simmer 15 minutes until rice is tender.
2. Stir in shrimp and cook 5 minutes or until shrimp are opaque. Remove the bay leaf and season with hot sauce.
Turn your oven onto Broil and put your oven rack as high as it will go. Spread your split and cleaned rock shrimp out shell side down on a cookie sheet. Spoon melted butter over them and add seasoning (if preferred). Rock shrimp go well with a variety of seasonings, such as Old Bay and Caribbean Jerk. Slide your pan of rock shrimp into the oven. As the rock shrimp cook, their flesh will turn from opaque to white and their tails will roll up and scorch on the ends. The shrimp are done when the flesh just starts to pull away from the shell. It takes about 1 ½ – 3 minutes, depending on your oven. You might want to experiment with 2 or 3 shrimp before you put a whole pan in as each oven cooks differently. Overcooked shrimp will be rubbery and tough. Melt some butter in which to dip your rock shrimp.
2 cups flour
2 eggs – beaten
1 Tblsp. baking powder
1 cup milk
1/2 Tsp. salt
4 Tblsp. Liquid butter blend
4 Tblsp. Sugar
1 cup whole corn – drained
Heat the cooking oil to approximately 350 degrees F. Sift the flour, baking powder, salt, and sugar together. Combine eggs, milk, and butter blend. Fold the egg mixture into dry ingredients. Add corn last. Drop by tablespoon into hot oil – deep fry about 5 minutes, turning periodically – or until they’re golden brown. Sprinkle with powdered sugar. If you don’t want to bother with cooking fritters from scratch, we have fritter mix available. All you have to do is add water and corn and fry them.
Should serve approximately 8 people.
32 oysters, on the half shell
Heat the grill over medium-high heat and melt the butter with the pepper and garlic in a large skillet. Mix the Parmagiano and Romano cheeses in a small bowl. Spoon some of the melted butter mixture onto each oyster. Add a pinch of the combined cheeses to each oyster, add a pinch of parsley, then place on the grill. Grill the oysters until they are hot, bubbly and puffed, about 8 minutes.
6 slices bacon
1/2 cup chopped onion
1 tsp. garlic
1 (1 lb. 12 oz) can tomato
1 green pepper, chopped
1/4 tsp. liquid red pepper
1/2 tsp. black pepper
1 bay leaf
1 carrot, sliced thin
2 med. Celery sticks, sliced
2 med. Potatoes, cubed
2 tsp. salt
1/2 lb. Fresh Small Shrimp
Fry bacon, drain, and crumble in small pieces. Sauté onion and garlic. Add tomatoes, and add rest of ingredients to onion. Bring to boiling point, reduce heat and simmer 20 minutes. Add shrimp and heat through. Garnish with bacon.
Delicious soup with a litte kick
Should serve approximately 6 people.
2 Tablespoons extra virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long grain rice
1/4 teaspoon red pepper flakes or to taste
1 3/4 teaspoon salt or to taste
15-ounce can crushed tomatoes
5 cups veggie broth
1 cup unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half
1/4 teaspoon fresh ground black pepper
1 Tablespoon lemon juice
1/2 cup chopped cilantro or parsley
In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables start to soften. Abut 10 minutes.
Add the rice, red pepper flakes, salt, tomatoes and the broth. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
Stir in the coconut milk. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just about done, 3 to 5 minutes. Stir in black pepper, lemon juice, and parsley.
2 quarts water
2 cups potatoes – diced
1 cup celery – chopped
1/2 cup onions – chopped
2 Tblsp. powdered chicken base (shrimp base is better if you can find it)
pepper (to taste)
1 lb. rock shrimp (or regular shrimp) – peeled and de-veined
3 oz. (approximately) corn starch
Fill soup pot with 2 quarts water – bring to a boil. Add the chicken base, celery, onions, and potatoes. Continue cooking until vegetables are cooked. Add the shrimp – bring to a boil once again. Add corn starch to a little bit of cold water and stir until totally dissolved. Slowly add the corn starch mixture to the soup, stirring continuously until the soup thickens to desired consistency. Add pepper to taste.