1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 bay leaves, crushed
4 tablespoons (1/2 stick) butter
2 garlic cloves, minced
1/4 cup white wine
1/2 cup fish stock (or chicken stock)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1 pound shell-on shrimp
2 tablespoons minced fresh parsley
Hot crusty French bread, for serving
In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.
Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.
Source: Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith Recipe on Food52
8 ounces chicken tenders
1/2 cup flour
1/2 cup Panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons water
6 ounces shrimp
12 ounces bucatini or spaghetti pasta
4 tablespoons butter
1/4 cup bacon
2 teaspoons chopped garlic
1/2 red bell pepper cut into rings
1 cup heavy cream
1/2 cup Parmesan cheese
1 egg beaten
Prepare chicken tenders by combining flour, Panko bread crumbs, salt, and pepper in a bowl. Mix breading until it is well blended. On another bowl combine 1 egg and 2 teaspoons water, stir until well mixed. Dip chicken in dry breading mix, then egg wash, and then back into the breading mix, and allow to dry on a rack. Allow the breaded chicken tenders to rest for about five minutes before cooking. Place 2 tablespoons of vegetable oil in a large skillet over medium heat. Add chicken fingers and cook for 5 to 7 minutes on each side, or until chicken is browned, and cooked through. Set the chicken to the side.
Cook shrimp in a small pot in boiling water for about 2 to 3 minutes. Shrimp is done when it becomes pink.
Cook pasta according to package directions. Prepare carbonara sauce by placing butter and lean bacon in a skillet. Cook over medium heat when the butter melts, add garlic and red bell pepper. Saute pepper, bacon, until the bacon is cooked through. Add heavy cream to skillet with Parmesan cheese. Stir until the cheese has been melted. When the cheese has melted add cooked pasta and remove from heat. Stir in 1 beaten egg, and stir quickly.
The residual heat of the pasta and sauce will cook the egg. To serve place pasta and sauce on the plate. Add a few pieces of chicken tenders and shrimp to each serving. Garnish with additional cheese and pepper if desired.
1 pound lump blue crabmeat, picked over for shells
1/3 cup mayonnaise
1/2 cup panko bread crumbs
1 large egg, beaten
2 tablespoons) Dijon mustard
2 teaspoons Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil and/or unsalted butter, plus more as needed
Lemon wedges, for serving
Tartar sauce, for serving (optional)
In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.
Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Form into patties and arrange on a parchment-lined baking sheet.
In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
Serve right away with lemon wedges and tartar sauce, if desired.
Credit: Classic Crab-Packed Maryland Crab Cakes Recipe | Serious Eats
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (to taste)
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage (optional)
4 tbsp scallions, chopped (optional)
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with the sauce coating well. Place shrimp on lettuce and top with scallions.
Serving Size: makes 4 servings
2 cups water (I add a little more water as it cooks.)
6 cups beef broth
1/4 cup worcestershire sauce
2 bay leaves
2 tablespoons Old Bay Seasoning (or more to taste. I add more.)
2 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) can tomato sauce
Dash hot sauce
2 cups fresh lima beans
2 cups frozen corn kernels
2 cups sliced carrots
2 cups celery
2 cups diced cabbage
1 medium yellow onion, chopped
2 cups cubed red potato
1 pound blue crab lump crabmeat
10 blue crab claws, steamed (optional)
Bring the water and broth to a boil in a stockpot, then add seafood seasoning, worcestershire sauce, bay leaves, tomato sauce and hot sauce; stir to combine. Add the tomatoes, carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for about 20 minutes. Add the potatoes and cook until carrots and potatoes are tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley.
We tend to make this after having crabs, so I have extra crab meat left over and still get a 16oz thing of lump crab meat. I play with the water to make sure it’s soupy enough. If I add more water I add a little more Old Bay.