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Grilled Catfish Fillets

Posted By Ruth Guerri On In Shrimp and Shellfish | 2 Comments
Grilled Catfish Fillets
 
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Super simple catfish fillets! Sprinkle on a tasty spice rub that includes that old standby, Old Bay seasoning then simply grill or fry in a cast iron skillet, We love catfish and I usually just coat them lightly with flour, salt & pepper, and pan fry, but then I tried this and holy cow, the flavor! Grilling them certainly adds that smoky element, but frying in a cast iron skillet is also delish! You'll love this quick, simple recipe for the humble catfish!
Author:
Recipe type: Fish
Serves: 4
Ingredients
  • 4 catfish fillets
  • 1 tsp of Old Bay seasoning
  • 1 tsp of paprika
  • 1 tsp of garlic powder
  • ½ tsp of salt
  • ½ tsp of black pepper
  • 1 lemon to finish
Instructions
  1. This is the easiest recipe ever! Just stir together the Old Bay, paprika, garlic powder, and the salt & pepper, sprinkle it evenly on the catfish fillets.
  2. Then prepare your bbq grill or drizzle a little oil or butter in a cast iron skillet. Cook the catfish about 5 minutes on each side. To serve, plate the fish and squeeze on a little lemon, enjoy!

 

Louisiana Grilled BBQ Shrimp

Posted By Ruth Guerri On In Shrimp and Shellfish | No Comments

A very easy recipe for scrumptious Louisiana style shrimp! Grilled and then tossed in a sauce that is out of bounds! Perfect for entertaining!

Ingredients:
Serves 2

Start by tossing the shrimp with the olive oil, salt and pepper in a large bowl. Skewer the shrimp in two places. You will have 3 skewers.DSC05231DSC05233To make the sauce, just add all ingredients together in a small saucepan and cook for 5 minutes or so.DSC05229Prepare your grill and grill the skewered shrimp for 3 minutes on each side over direct heat.DSC05244Then just remove them from the skewers and place them in a skillet, cast iron if you have one, add the sauce to the shrimp and stir well to coat.DSC05245I serve them right from the cast iron skillet! Garnish with lots of chopped green onions! Enjoy!

Louisiana Gumbo

Posted By Ruth Guerri On In Entrees,Shrimp and Shellfish,Soups & Stews | 2 Comments
Louisiana Gumbo
 
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This is Louisiana's most famous dish and a Mardi Gras favorite! So full of goodness, shrimp, crab, andouille sausage, spices, onion, bell pepper, garlic and more! It all starts with the roux which is the most time-consuming part, it's a very important step that results in a beautiful deep color and distinctive flavor! I'm not an okra fan so I left it out and don't skip the file powder, it also adds to the amazing flavor, it's usually found in the seafood dept. of your grocery store. Be sure to serve with white rice and put the hot sauce on the table, enjoy!
Author:
Recipe type: Stew
Cuisine: Cajun
Serves: 8
Ingredients
  • 1 cup of canola oil
  • 1 cup of flour
  • 1 cup of celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 4 cloves of garlic, minced
  • 9 oz of andouille sausage, sliced
  • 2 Tbs of Cajun seasoning
  • 1 - 2 Tbs of hot pepper sauce
  • 4 bay leaves
  • 3 fresh thyme sprigs or ½ teaspoon dried thyme
  • 1 (14.5 oz) can of stewed tomatoes
  • 1 (6 oz) can of tomato sauce
  • 2 Tbs of white sugar
  • 3 cups of chicken broth
  • 1 Tbs of Worcestershire sauce
  • 1 tablespoon of white vinegar
  • 2 tsp of liquid smoke (optional)
  • 2 (6 oz) cans of lump crabmeat
  • 1 pound of uncooked medium shrimp, peeled and deveined
  • 2 teaspoons of gumbo file powder
  • white cooked rice for serving
  • chopped green onions or celery leaves for garnish
Instructions
  1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat, then whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 20 - 22 minutes or until the roux turns a caramel color.
  2. Now, stir in the celery, onion and bell pepper and continue to cook, stirring often, about 5 - 6 minutes, Add the garlic and the andouille sausage, cook for another 1-2 minutes.
  3. Now, add the Cajun seasoning, hot sauce, bay leaves, thyme, stewed tomatoes, tomato sauce, sugar, chicken broth, Worcestershire, vinegar and liquid smoke. Bring to a simmer then cover and cook for 15 minutes.
  4. Add the shrimp and the crab to the gumbo, give it a stir and simmer for 10 minutes or until the shrimp are opaque. Stir in the gumbo filé and remove the bay leaves and thyme sprigs. Taste and add more hot sauce if you like. To serve, place the gumbo in a bowl and add the rice on top, sprinkle with chopped green onions, enjoy!
Notes
Place the gumbo in a bowl and place a mound of white rice on top for a beautiful presentation and sprinkle on chopped green onion. To get the rice to hold its shape, pack it in a small bowl or ramekin, then turn upside down to unmold.

 

Low Country Boil Packets

Posted By Ruth Guerri On In Entrees,Shrimp and Shellfish | 4 Comments
5.0 from 1 reviews
Low Country Boil Packets
 
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The name of the game is easy! Don't you love the idea of putting everything in a foil packet, grilling or baking it for 15 minutes and out comes a masterpiece?! And think of the cast of characters, same as a low country boil, succulent shrimp, sweet corn, andouille sausage, and baby potatoes, all in a light, butter, lemon, garlic and Old Bay Sauce! So easy to do also, I have found that it's better to par boil the potatoes and corn, otherwise, the shrimp overcooks.
Author:
Recipe type: Shrimp
Serves: 4
Ingredients
  • 2 ears of corn, cut crosswise into 4 pieces
  • 1 lb of small red potatoes, cut in half
  • 1 lb of large shrimp, shelled and deveined
  • 8 oz of andouille sausages, cut into thick slices
  • 3 Tbs of melted butter
  • 2 Tbs of olive oil
  • 1 Tbs of Old Bay seasoning
  • 3 cloves of garlic, minced
  • 1 lemon, divided use
  • ½ tsp of kosher salt
  • ½ cup of fresh parsley, chopped
Instructions
  1. Bring a large pot of water to a boil, add the corn and potatoes and boil for 10 - 12 minutes. Drain, and let cool for a few minutes. Then, in a large bowl, add the corn, potatoes, shrimp, sausage, melted butter, olive oil, Old Bay, garlic, juice from ½ lemon, salt, and parsley, toss until well coated.
  2. Cut 4 pieces of 12 X 14 heavy duty foil. Divide the shrimp mixture evenly onto the foil, bring the long ends together and double fold, then roll and crimp the ends to make a packet. Prepare the grill, place the packets on the grill and cook for 8-10 minutes on one side, then flip and cook another 5 minutes. You can also bake the packets for 15 minutes at 400 degrees. Let them rest for a few minutes, open the packets, cut the remaining half of lemon into wedges and serve with the packets. Enjoy!

 

Coconut Shrimp with Pineapple Salsa

Posted By Ruth Guerri On In Entrees,Shrimp and Shellfish | No Comments


Crispy, succulent coconut shrimp with an insanely good pineapple dipping sauce! These shrimp are baked, not fried, so you can go crazy and not feel guilty! They are so crisp and delicious, you won’t miss a thing!

Ingredients:
Serves 4 (or 2 extremely hungry people)

Shrimp:
• 1 1/2 lbs of large, shelled and deveined shrimp, patted dry
• Cooking spray
• 4 egg whites

Breading:
• 1 cup of plain Panko breadcrumbs
• 3/4 cup of sweetened coconut
• 1/2 tsp of salt
• 1/2 tsp of pepper

 Dipping Sauce:
• 1 cup of fresh pineapple, finely chopped
• 1/3 cup of red onion, finely chopped
• 1/4 cup of fresh cilantro, finely chopped
• 1/2 cup of pineapple preserves
• 1 Tbs of seeded and finely chopped Jalapeno pepper
• 1 1/2 tablespoons of fresh lime juice
• 1/4 teaspoon of black pepper
• 1/8 tsp of ground ginger

Directions:

Start by adding all of the dipping sauce ingredients to a medium-sized bowl and stir to combine.   

DSC03067Then, mix the breading ingredients in a shallow bowl or pie plate.

DSC03069 Beat the egg whites with a fork until slightly frothy.DSC03075Working with 3 shrimp at a time, dip them in the egg white, let the excess drip off, then coat with the breading, pressing it on with your fingers. Place them on a wire rack, over a foil lined baking sheet.
DSC03076Spray the shrimp lightly with cooking oil spray and bake at 450° for 10 – 12 minutes til golden and crispy! To serve, place a bed of arugula on a plate, top with the shrimp and serve the sauce on the side! You’re in for a real, guilt-free treat!

Asian Shrimp Salad

Posted By Ruth Guerri On In Asian Flare,Salads,Shrimp and Shellfish | No Comments


This salad is fresh, healthy, beautiful and scrumptious! Use any veggies you like and you can grill, saute or roast the shrimp, extremely versatile. The dressing is out of bounds!

Ingredients:
Makes 2 entree salads or 4 side salads

Directions:

Start by cooking your shrimp, using your preferred method, grill, saute or roast. I roasted mine, just cover a small baking sheet with foil, arrange the shrimp in a single layer, drizzle with the little olive oil, sprinkle with salt and pepper and bake for 10 minutes at 400°DSC06234Next, make the delicious dressing, just whisk together all of the dressing ingredients in a small bowl.DSC06236Now, just arrange the lettuce on a platter or you could just toss everything together in a large bowl. I like to arrange the veggies, oranges, bean sprouts and the rice noodles in rows because it looks so pretty, then sprinkle on the the chopped basil or cilantro, arrange the shrimp on top and drizzle on the dressing! DSC06240

DSC06254Note to cooks:  All of the Asian ingredients are readily available in the Asian section of the grocery store. The mandarin oranges are not pictured because someone ate them before I got home and started cooking, I wonder who!

 

Grilled Scallops and Shrimp with Remoulade Sauce

Posted By Ruth Guerri On In Shrimp and Shellfish | No Comments

Succulent scallops and shrimp grilled until golden then topped with a divine Remoulade sauce! Quick and easy with a gourmet taste!

Ingredients:
Serves 2

Remoulade sauce:

Mix all of the Remoulade sauce ingredients in a medium bowl, stir well to combine and refrigerate at least an hour.DSC04156DSC04159Place the shrimp and scallops in a shallow bowl and drizzle in the olive oil, salt and pepper and toss gently with your hands to coat with the oil. Skewer them on metal skewers or wooden skewers that have been soaked in water, double skewer them for easier turning.DSC04162DSC04164Prepare your grill, make sure to oil the grate. Place the skewers over direct heat and cook for 3 minutes on each side.DSC04169DSC04172 Make sure you do not overcook, the scallops will be like hockey pucks! Remove from the grill and keep warm. To serve, remove the shrimp and scallops from the skewers, arrange on a plate and spoon some of the sauce over the top, garnish with green onions, serve the remaining sauce on the side. Bon Appetit!

Shrimp with Fire Roasted Tomato & Pepper Sauce

Posted By Ruth Guerri On In Entrees,Shrimp and Shellfish | No Comments
SHRIMP WITH FIRE ROASTED TOMATO, RED PEPPER SAUCE
 
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A quick, easy, incredible shrimp dish! The sauce is spectacular, with fire roasted tomatoes, red pepper, garlic, shallot, and herbs. The shrimp is sautéed and topped with the sauce and melted, pepper jack cheese! This is a 10 minute wonder!
Author:
Recipe type: Shrimp and shellfish
Serves: 2
Ingredients
Sauce
  • 1 can of fire roasted tomatoes, with liquid (14.5)
  • 1 red bell pepper, cut into chunks
  • 3 garlic cloves, skin removed
  • 1 shallot, skin removed
  • 2 Tbs of red wine vinegar
  • 1 Tbs of sugar
  • ½ tsp of chipotle chili powder
  • 2 Tbs of mixed, fresh herbs: oregano, parsley, basil
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
  • 2 - 3 Tbs of olive oil
Shrimp
  • 1 lb of large, shelled, deveined shrimp
  • 1 Tbs of olive oil
  • 1 Tbs of butter
  • ⅓ cup of pepper jack cheese, grated or cut into small pieces
  • 2 Tbs of fresh chopped cilantro
Instructions
  1. Start by adding the tomatoes, red pepper, garlic, shallot, red wine vinegar, sugar, chipotle chili powder, herbs, salt and pepper into a food processor. Process until smooth, then with the machine running, add in the olive oil and process until well mixed.
  2. Heat the oil and the butter in a large heavy skillet, add the shrimp and cook for 2 minutes on each side.
  3. Add the sauce to the shrimp and add in the cheese, stir gently until melted, then sprinkle on the cilantro and serve immediately.

 

Pan Seared Scallops

Posted By Ruth Guerri On In Entrees,Fish,Shrimp and Shellfish | No Comments

 

A classic! Sweet, tender scallops, sauteed in butter and nestled in a sauce with vermouth, herbs, shallots, and lemon! So decadent and so easy to prepare!

Ingredients:
Serves 2
Scallops:

Sauce:

Directions:

Rinse the scallops with cold water and pat very dry with paper towels, this will ensure that they brown nicely.
In a cast iron or nonstick skillet over medium-high heat, add the oil and 1 Tbs of butter, heat until very hot.
Then, arrange the dry scallops in the skillet in a single layer with space in between. Season with salt and pepper.
Sear for 2-3 minutes until lightly browned, then turn the scallops over (with tongs) and sear the other side for another 2-3 minutes, until lightly browned and fairly firm to the touch.
Transfer the scallops to a plate and keep warm.
Turn the heat to medium and add 1 Tbs of butter and saute the shallots until they begin to soften about 1 minute.
Add the vermouth and simmer until reduced by half, about 5 minutes.
Add the herbs and lemon zest. Reduce the heat to low, add the remaining 1 Tbs of butter and whisk constantly until the butter melts into the sauce. Return the scallops and their juices to the pan. Gently roll the scallops in the sauce until warm. Taste and add salt if need.
Serve immediately with lemon wedges. Delicious over rice, pan-fried asparagus, or fettuccine. Enjoy!

Grilled Polynesian Shrimp

Posted By Ruth Guerri On In Shrimp and Shellfish | No Comments

Grilled Polynesian Shrimp
 
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I love shrimp of every description! In this recipe, I've marinated jumbo shrimp in a Polynesian sauce that is just perfect with pineapple juice, soy sauce, ginger, garlic and brown sugar for several hours, then skewered it with green pepper and fresh pineapple chunks. The skewers only cook for 2 minutes on each side and the shrimp are succulent and full of incredible flavor! The green pepper and pineapple and charred and smokey! Very quick and easy, just make time to marinate. Delicious served over brown rice!
Author:
Recipe type: Shrimp
Serves: 2-4
Ingredients
  • 1½ lbs of large shrimp, deveined and shelled
  • ½ cup of soy sauce
  • ½ cup of pineapple juice
  • ½ cup of brown sugar
  • 3 cloves of garlic, minced
  • 2 tsp of freshly grated ginger
  • 1 Tbs of white vinegar or rice wine vinegar
  • dash of cayenne pepper or to taste
  • 2 green or red peppers cut into chunks
  • 1 fresh pineapple, cored, skinned and cut into chunks
Instructions
  1. Start by marinating the shrimp, add the soy sauce, pineapple juice, brown sugar, garlic, ginger, vinegar, and cayenne pepper to a small saucepan over medium-high heat and cook until it comes to a boil, turn the heat off and let cool. Place the shrimp in a large shallow bowl and pour in the cooled marinade, cover and refrigerate for 2-5 hours. Remove the shrimp and return the marinade to a saucepan and boil again, this time for a few minutes. This is for basting and serving
  2. Prepare your grill and skewer the shrimp, green pepper and pineapple. Stick the shrimp twice, through the head and the tail.
  3. Grill for 2 minutes on each side, basting with the reserved marinade.
  4. All done! Delicious over brown rice, drizzle on some of the reserved marinade, enjoy!
Notes
If you're using bamboo skewers, make sure to soak them in water for about 20 minutes so they don't burn.

 

Mussels in Marinara

Posted By Ruth Guerri On In Shrimp and Shellfish | No Comments

DSC06297I’m just telling you straight out….you MUST make this recipe! It’s insanely delicious and easy to make! Mussels are simmered in a homemade tomato sauce, served over angel hair pasta and sprinkled with Parmesan, serve with crusty bread to soak up the heavenly juices!

Ingredients:
Serves 2 hungry people or 4 normal people

Directions:

In a large skillet or soup pot, add in the oil and cook the onion and garlic over medium heat for 3-4 minutes. Add in the tomatoes, basil, oregano, red pepper, sugar, salt, pepper and wine.DSC06265DSC06269 Simmer for 45 minutes to 1 hour until most of the liquid is cooked off.
Cook the pasta in a large pot of salted water according to package directions, drain and toss with  a little olive oil.
If using frozen mussels, defrost in the microwave for 6 minutes, add them to the marinara, turn the heat to high, bring to a boil, then reduce the heat and simmer, partially covered for 5 or 6 minutes until heated through. (if using fresh mussels, just add them to the marinara and cook for 10 minutes)DSC06286To serve, place the pasta on a serving platter, add the mussels and the marinara right on top, sprinkle on the parsley and the Parmesan cheese, serve with crusty bread to soak up the juices! Heavenly!DSC06297Note to cooks:  Frozen mussels are easy to find in the seafood section of most grocery stores and on occasion, you can find fresh ones.  If a mussel doesn’t open after cooking, discard it.

Shrimp Spring Rolls

Posted By Ruth Guerri On In Appetizers,Shrimp and Shellfish | No Comments

Shrimp Spring Rolls
 
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You've probably had these incredible shrimp spring rolls in restaurants, but they are surprisingly easy to make at home! Fresh, healthy and so delicious! Shrimp, rice noodles, cucumbers, bean sprouts, carrots, lettuce, cilantro and mint are rolled in rice paper and served with a creamy peanut dip!
Author:
Recipe type: Shrimp
Cuisine: Vietnamese
Serves: 10 shrimp rolls
Ingredients
Dipping Sauce
  • ⅓ cup of creamy butter
  • 2 Tbs of hoisen sauce
  • 2 Tbs of rice wine vinegar
  • 2 Tbs of soy sauce
  • 1 - 2 tsp of sugar
  • 2 tsp of fresh lime juice
  • ¼ cup of water or enough to make a thin sauce
  • 2 Tbs of chopped peanuts
Shrimp rolls
  • 1 lb of shrimp, cooked and cut in half lengthwise
  • 10 boston or bibb lettuce leaves
  • 2 small carrots, grated or julienned
  • 1 small cucumber, julienned
  • 1 cup of cooked rice noodles
  • 1 cup of bean sprouts
  • ½ cup of fresh cilantro, chopped
  • ¼ cup of fresh mint, chopped
  • 10 rice papers
Instructions
  1. Start by making your dipping sauce: mix all ingredients together in a small bowl and stir until very creamy and smooth.
  2. Place all of your ingredients on a work surface to assemble the rolls.
  3. Fill a pie plate with very warm water and soak a rice paper for a 3 - 4 seconds, place on a damp cloth, then on a plate or work surface. Place some of the noodles in a lettuce cup and place on the bottom ⅓ or the rice paper, then add some of the cucumber, carrots, bean sprouts and herbs, roll once. Now top with 3 of the shrimp, tuck in the ends and continue to roll, the shrimp will show through the rice paper.
  4. Place seam side down on a plate and continue with the remaining 9 rolls. Don't let them touch on the plate, they will stick together. All done! Serve with the dipping sauce, sprinkled with chopped peanuts. YUM!

 

Grilled Peel N Eat Shrimp

Posted By Ruth Guerri On In Shrimp and Shellfish | No Comments

Grilled BBQ Shrimp
 
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If you like peel and eat shrimp, you have to try this! Buy "Easy Peel " shrimp, throw them in a bag with the marinade ingredients, then just skewer and grill! They are spectacular!
Author:
Serves: 4 hrs
Ingredients
  • 1 lb of large shrimp, shells on
  • 2 Tbs of smoked paprika
  • ⅓ cup of chopped parsley
  • 4 Tbs of melted butter
  • 3 Tbs of lemon juice
  • 2 Tbs of Tabasco
  • 1 Tbs of minced garlic
  • 4 dashes of Worcestershire sauce
Instructions
  1. Add the shrimp to a large ziplock and mix all of the remaining ingredients together in a bowl, stir until well combined and pour over the shrimp. Massage the bag until all of the shrimp are coated, place on a plate and refrigerate for 4 hours or up to overnight.
  2. Remove the shrimp from the marinade, save the marinade and place it in a saucepan, bring to a boil, then simmer for 5 - 6 minutes. Now skewer the shrimp, stick in two places, through the tail and near the top.
  3. Prepare your grill and place the skewers over high heat, grill for 3 minutes turn them and grill another 2 - 3 minutes.
  4. All done! Let cool slightly, remove them from the skewers and serve with lemon wedges and the remaining sauce!

 

Coconut Cognac Shrimp

Posted By Ruth Guerri On In Shrimp and Shellfish | No Comments

Coconut Cognac Shrimp
 
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This recipe could not be any easier, but the flavor is off the charts! We all love coconut shrimp, this is a quick, easy version, cooked stovetop in under 10 minutes! Shrimp, toasted coconut, scallions, cognac, garlic, red pepper, how can this not be spectacular!
Author:
Recipe type: Shrimp and Shellfish
Serves: 2
Ingredients
  • ½ cup of grated coconut, unsweetened
  • 2 Tbs of canola oil
  • 1 lb of large shrimp, peeled, deveined, patted dry
  • 5 cloves of garlic, chopped
  • 4 scallions, chopped (white and green part)
  • 1 red chili pepper, seeded and chopped (mild heat)
  • 3 Tbs of Cognac
  • 2 Tbs of butter
  • 1 tsp of granulated sugar
  • 1 tsp of kosher salt
Instructions
  1. In a dry skillet, over medium/high heat, cook the coconut until lightly browned, stirring frequently, 4-5 minutes.
  2. Then in a large skillet, cast iron if you have one, over high heat, add in the oil, when very hot, add in the shrimp and cook about 2 minutes, just until they turn pink, then remove from the skillet.
  3. Now, in the same skillet, saute the garlic, scallions and the red chili, just for a few seconds. Turn the heat to medium and add in the cognac, butter, sugar and salt.
  4. Add the shrimp back to the skillet and cook for 2-3 minutes.
  5. Sprinkle on the toasted coconut and serve! Quick, easy and absolutely scrumptious!