All recipes » Shellfish » Mardi Gras
CEVICHE! ~ Costa Rican Style by Amos MillerMy buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa… |
7 votes
113597 views
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crab and cream cheese enchiladas by dpCrab and cream cheese enchiladas are a soft, warm ,creamy ,delicious ,and spicy variation to a beef enchiladas recipe that i make quite often and it turned out to be amazing enjoy. Let me know what you think Thank you |
3 votes
37455 views
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Creole Shrimp Salad by Amos MillerThe perfect main dish for brunch, a salad for dinner, or an appetizer! This New Orleans-inspired salad will please everyone who loves shrimp served in a deliciously refined way. Incorporating the traditional 'Holy Trinity' of Cresent City cooking (with a modest, yet elegant modification), celery, Bell pepper and, in this recipe,… |
3 votes
11965 views
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Shrimp Creole by John SpottiswoodThis isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion. |
6 votes
6360 views
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Kymulga Grits Festival Shrimp and Grits by Martha LittleThis annual festival held the 1st weekend in May features many grits related food. Of course the grits that are used in the recipes are stone ground Kymulga Grist Mill Grits. This is a beautiful setting on the banks of Talladega Creek. The Shrimp and Grits kitchen is the first to sell out so people line up early to get a bowl.… |
1 vote
3785 views
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Succulent Pan-Seared Hokkaido Scallops Salad by BlackswanThis simple and colourful refreshing salad features plumpy seared scallops on a bed of greens with cherry tomatoes, chopped eggs and grated Parmesan cheese. Definitely a teaser to the palate! |
1 vote
4884 views
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Cioppino With Crab, Shrimp, And Mussels Served With Fresh Baked French Bread... Made With Leftover Tomato Basil Soup by Liz ChanceSo, as usual, I made far too much Tomato Basil Soup and we had some shrimp, crab and mussels in the freezer that needed to be used pretty quickly, so I decided to make Cioppino. This truly has to be one of my greatest seafood soup efforts to date. How… |
1 vote
9232 views
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SHRIMP AND CRABMEAT ETOUFFEE by Cecelia HeerSeveral weeks ago, after enjoying a great etouffee at a cooking demonstration and tasting from a local top-rated chef, I was inspired to make my own version the following day. Since Mardi Gras was coming up the following week, and since I am a seafood lover, I wanted to make a version with seafood, or more likely shellfish. So, I… |
1 vote
12207 views
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Shrimp In Cilantro Sauce by Robyn SavoieServe this lively cilantro-accented shrimp with rice to help quell the heat of the hot peppers. This recipe will make enough sauce for dipping (salsa), over eggs in the morning and dipping veggies. You can easily use thinly sliced chicken in place of the shrimp. |
2 votes
5544 views
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Prawn Salad by Robyn SavoieIn Mexico, this salad would form the fish course in a formal meal, but it is so good that you'll want to serve it on all sorts of occasions. It is perfect for a buffet lunch or summer meal. |
1 vote
3747 views
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Monster Shrimp With Orange Chili Sauce by Robyn SavoieThese are big shrimp, the ones that ate the other shrimp. When they opened the cage door after the death match, these are the shrimp that walked out of the ring. Don't turn your back on the grill while you're cooking these -- someone's liable to abscond with them. |
1 vote
9788 views
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Citrus Scallops by Robyn SavoieThe bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor. |
1 vote
5721 views
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Creole Crabmeat Pie by Amos MillerWhile this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.… |
3 votes
5285 views
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Clams steamed in white wine and garlic by Cara FernicolaPicture it... warm summer night at ther jersey shore. Spent all day at the beach, you come home shower and put on your best outfit to bring out your hot new tan (..or sun burn..). You're ready to go out and get some delish food and a good drink to end the perfect day soaking up the sun. Well I dont know about you all, but seafood and… |
1 vote
6968 views
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