Friday, July 25, 2008
Joe’s Crab Shack Stuffed Shrimp Enbrochette
Ingredients
Procedures
1. Slice shrimp down the middle of the opposite side you de-veined.
2. Lay shrimp cut side up and press 1 teaspoon prepared stuffing into each shrimp cut.
3. Place a piece of cheese over the stuffing on each shrimp.
4. Wrap each stuffed shrimp in a strip of bacon.
5. Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
6. Deep fry shrimp in 400 degree oil until bacon is browned or grill shrimp over a high flame, turning once, until bacon is browned or broil shrimp, turning once, until bacon is browned.
Serves 4
Tip: If you like scallops, you can substitute the shrimp with scallops minus the seafood stuffing. The bacon gives this recipe such a wonderful flavor.
- 20 jumbo raw shrimp - peeled, de-veined
- ½ cup Seafood Stuffing like Joe’s Crab Shack (see previous recipe)
- 10 jalapeno slices - halved
- 2 slices Monterey jack cheese - cut into 20 equal-size pieces
- 1 lb. raw thin sliced bacon
Procedures
1. Slice shrimp down the middle of the opposite side you de-veined.
2. Lay shrimp cut side up and press 1 teaspoon prepared stuffing into each shrimp cut.
3. Place a piece of cheese over the stuffing on each shrimp.
4. Wrap each stuffed shrimp in a strip of bacon.
5. Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
6. Deep fry shrimp in 400 degree oil until bacon is browned or grill shrimp over a high flame, turning once, until bacon is browned or broil shrimp, turning once, until bacon is browned.
Serves 4
Tip: If you like scallops, you can substitute the shrimp with scallops minus the seafood stuffing. The bacon gives this recipe such a wonderful flavor.
Joe’s Crab Shack Seafood Stuffed Mushrooms
Ingredients
Ingredients
Procedures
- 16 large mushroom caps
- 1 ¼ cup Seafood Stuffing like Joe’s Crab Shack’s (recipe below)
- 1 cup Alfredo sauce
- 1/4 cup grated Parmesan cheese
- Garlic toast for dipping
- Place mushroom caps (stem side up) in an ovenproof baking dish.
- Spoon 1 tablespoon hot stuffing into each cap.
- Pour Alfredo sauce over stuffed mushrooms.
- Sprinkle Parmesan cheese over top.
- Broil for 8-10 minutes, or until top is browned.
- Serve with garlic toast for dipping.
Ingredients
- 1/4 cup margarine 1 oz. shrimp base
- 1/2 bunch celery - trimmed, diced 1/4 teaspoon cayenne pepper
- 3 lrg. onions - diced 1/4 teaspoon white pepper
- 1 1/2 tablespoons minced garlic 2 cups unseasoned croutons
- 1/2 lb. Pollock fillets 1/4 cup seasoned bread crumbs
- 1/2 lb. salad shrimp - chopped 1/2 lb. crab claw meat
Procedures
- Sauté celery, onion, and garlic in margarine for until translucent.
- Add Pollock and cook for 5-7 minutes.
- Add shrimp and cook for 2 minutes.
- Drain most (but not all) of liquid from pan.
- Stir in shrimp base and peppers.
- Fold in croutons and breadcrumbs.
- Fold in crab meat.
Joe’s Crab Shack Rice Pilaf
Ingredients
Procedures
- 1 2/3 cups water
- 1 tablespoon butter
- 1 bay leaf
- 1/4 teaspoon white pepper
- 1 1/3 cups rice
- 1 teaspoon butter
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/2 teaspoon minced garlic
Procedures
- Bring first 4 ingredients to a boil in a saucepan.
- Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes.
- Sauté celery, onion, peppers, and garlic in butter until tender.
- Stir sautéed vegetables into rice.
Joe’s Crab Shack Étouffée
Ingredients
Tip: The literal translation of the French word “Étouffée” (pronounced AY-too-FAY) means “smothered” - as in smothered in lots of rich sauce.
- 1 teaspoon chopped garlic
- 3/4 cup diced onion
- 1/4 cup diced celery
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard seed
- 1/2 teaspoon Worcestershire sauce
- 12 oz. can condensed cream of mushroom soup
- 1/2 cup condensed cream of celery soup
- 1 cup water
- 1/2 lb crawfish meat or 1/2 Lb cubed chicken or 1/2 lb raw, peeled shrimp
- 3 tablespoon sliced green onions
- 1 tablespoon chopped fresh parsley
- 3 cups Rice Pilaf
- Sauté garlic, onion, celery, and green pepper in butter until soft.
- Stir in spices, soups, water, and meat of your choice.
- Bring to simmer and continue cooking until meat is cooked through.
- Stir in green onion and parsley.
- Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
- Pour Étouffée over rice.
Tip: The literal translation of the French word “Étouffée” (pronounced AY-too-FAY) means “smothered” - as in smothered in lots of rich sauce.
Joe’s Crab Shack Crab Cakes
A must have recipe for seafood lovers. Serve as an appetizer with tarter sauce or Dijonaise sauce for dipping.
Ingredients
Ingredients
- 1 egg yolk
- 1/3 cup mayonnaise
- 2 1/2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1 1/4 cups fresh breadcrumbs
- 3 tablespoon chopped fresh parsley
- 1 lb crab meat
- flour - to coat
- Beat together first 9 ingredients.
- Fold in breadcrumbs and parsley.
- Fold in crab meat.
- Form into 4-6 patties.
- Lightly coat patties in flour on both sides.
- Deep-fry crab cakes in 350 degree oil until browned
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