|
|
 |
Saltwater Fish
Campfire Redfish
6 to 8 lbs., filleted with scales and skin intact on each fillet.
2 to 3 oz. extra virgin olive oil
2 to 3 whole lemons
Cavenders “Greek Seasoning”
Optional: pinch of dried thyme leaves and dried oregano leaves
All you need is a metal grid about 12” over a wood fire or a charcoal grill
with the coals white hot large enough to lay the two sides of fish on (skin and
scale down) on the grid. To prepare fish: After filleting off the two sides with
skin and scale intact, pull the pin bones from each fillet and wash off with
cold water, pat dry and pour about 1 to 1½ oz. of extra virgin olive oil
over each filet; sprinkle liberally both fillets (flesh side only) with Cavender’s
and add thyme and oregano. Place fillets on the cooking grids (skin and scale
down) flames will flare a bit but not to worry skin and scales make an excellent
insulator and conductor of the heat the fish will start to get white at the edges
and cook inward; as the fish firms to touch and is cooked thru at its thickest
portion- squeeze the fresh lemons over the flesh. With a wide blade knife or
metal spatula cut the flesh to the skin and slide it off- you won’t believe
how moist and flaky the fish is- Enjoy!
(Cooking time depends on outside temperature and how hot your fire is – I’ve
done this in Wyoming in 20-degree temps).
Nick Apostle
Jackson, Mississippi
Top
Baked Red Fish
Salt and pepper fish and rub with olive oil inside and out. Place in 2” or
3” deep pan with 1” of water. Put peeled and washed potatoes, carrots,
radishes, celery, lemon slices, onion, green olives, and black olives around
fish. Sprinkle with parsley, lemon juice, salt and pepper. Baste with olive
oil. Cover and bake at 350 degrees for 30 minutes. Baste again and bake till
done.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
“Biloxi Butter”
shrimp, any amount
whipped margarine or butter
cream of horseradish
garlic salt or powder
Peel and boil shrimp. Chop small amounts of shrimp at a time in a blender until
all shrimp are chopped. Put shrimp in a bowl and blend whipped margarine or
butter until the chopped shrimp stick together. Add cream of horseradish and
garlic salt or powder to taste. Refrigerate. Serve cold as a spread with crackers.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Shrimp Gumbo
1 lb. peeled, deveined shrimp (raw, frozen)
½
tsp. pepper
¼ tsp. file
2 cups fresh okra or 1 pkg. (10 oz.) frozen, sliced
2 cups hot water
1 cup canned tomatoes or 8 oz. can tomato sauce
1/3 cup shortening, melted
2/3 cup green onions, chopped tops
2 whole bay leaves
3 cloves garlic, finely chopped
6 drops Tabasco sauce
1½ tsp. salt
1½ cups cooked rice
1 small can crabmeat (optional)
Sauté okra in shortening about 10 minutes or until okra appears dry,
stirring constantly. Add onions, garlic, salt, pepper, file’ and shrimp.
Cook about 5 minutes. Add water, tomatoes (or tomato sauce) and bay leaves.
Stir in crabmeat (optional). Add Tabasco. Place ¼ cup rice in the bottom
of 6 soup bowls; fill with gumbo. Serves 6.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Shrimp Orleans
1 medium onion, chopped
¾ cup ketchup
1 toe garlic, minced
dash of Worcestershire sauce
1 can (small) sliced mushrooms or substitute fresh mushrooms
1 carton sour cream
1 lb. deveined shrimp, boiled in seasonings and peeled
1 can cream of celery or cream of mushroom soup
Sauté onion, garlic and mushrooms (fresh) in 2-quart saucepan using
2 T. butter or margarine. Add remaining ingredients (including canned mushrooms).
Using LOW range setting, heat until steaming (20 to 30 minutes). Serve over
hot, cooked rice.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Shrimp Victoria
1½ lbs. fresh or frozen shrimp,peeled and deveined
1 T. Worcestershire sauce
1½ tsp. seasoned salt
½ cup butter or margarine
Dash of pepper
1 cup sliced fresh or canned mushrooms
1 can cream of mushroom soup
1 T. chopped parsley
2 T. lemon juice
½ cup half n half cream
Cooks shrimp and onion in hot butter in a large skillet or electric fry pan,
stirring occasionally, for 5 minutes or until shrimp are almost tender. Add
mushrooms, lemon juice, Worcestershire sauce and cook, stirring occasionally,
for 5 minutes longer. Remove from heat or turn off heat on fry pan. Stir in
seasoned salt and pepper; stir in soup and half n half. Cook over low heat,
stirring occasionally, until hot but not boiling. Sprinkle with parsley; serve
immediately over rice or buttered toast.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Stuffed Shrimp Pepper
1-1½ lb. shrimp, deveined, raw
2 cloves garlic
4 large bell peppers
1 cup breadcrumbs
2 large eggplants
4 tsp. butter
1 medium onion
1 tsp. parsley
2 green onions
1 tsp. liquid crab boil
Peel, cut up and boil eggplant till soft. Dice shrimp, onions, green onions,
and garlic. Mix together with eggplant, parsley, crab boil and ½ cup
breadcrumbs. Cut top from bell pepper and remove core. Add mixture to each
pepper, top with breadcrumbs and butter. Place in casserole dish with ½” of
water. Cover and bake in 300-degree oven for 45 minutes. Uncover for last 15
minutes. Serves 4.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Broiled Shrimp
2 buttons garlic
Parmesan cheese
2 T. margarine
breadcrumbs
Fresh shrimp Tabasco sauce or cayenne
Lemon pepper (optional)
1 tsp. fresh, fine, chopped parsley
Rub the inside of small, individual ovenproof baking dish with two buttons
of garlic. To each dish add one tablespoon of margarine and 10 to 12 medium
or 6 to 8 large, peeled shrimp. Salt lightly. Squeeze fresh lemon juice over
shrimp.
Mix Parmesan cheese and chopped parsley with shrimp. Top with breadcrumbs and
margarine. Several dashes of Tabasco sauce or cayenne pepper can be added if
desired. Broil for 15 minutes approximately eight inches from flame or element.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Wine Shrimp
3 T. butter or margarine
1 clove garlic, finely chopped
5 T. dry white wine
1 lb. shrimp, peeled and deveined
parsley
Combine butter, chopped garlic, and wine in 1½ quarts glass casserole
dish. Microwave on ROAST for 2 to 3 minutes or until butter melts. Add shrimp.
Microwave on HIGH for 4 minutes. Stir and continue cooking for an additional
2 minutes or until shrimp turn pink. Let stand 5 minutes before serving. Garnish
with parsley. Serves 3 or 4.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Hot Shrimp Dip
1-8 oz. pkg. cream cheese
1-10 oz. can frozen condensed
cream of shrimp soup, thawed
(a can of cream of shrimp soup-
Campbell’s- can be used)
½ cup dairy sour cream
1 tsp. prepared horseradish
¼ tsp. Worcestershire sauce
Heat cream cheese til softened. Blend in cream of shrimp soup, sour cream,
horseradish, and Worcestershire sauce. Transfer to fondue pot; place over fondue
burner. If desired. Makes 2 cups.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Shrimp Curry
3 tsp. ground coriander
1 tsp. salt
1 tsp. cayenne pepper
pinch turmeric
¼ tsp. ground cloves
2 to 3 T. water
pinch ground cinnamon
2 T. oil
2 tsp. ground ginger
1 large onion, chopped
2 tsp. garlic powder
2 lbs. shrimp, cleaned
Combine spices with water to make a paste. Heat oil in skillet or Dutch oven
and sauté onions. Add spice paste and brown. Add shrimp. Cover and stir
occasionally. Cook 20-25 minutes. Optional ingredients are 1 cup chopped eggplant
added with the raw shrimp.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Simply Super Shrimp/Rice Salad
2 cups cooked rice
1 T. Creole mustard
2 cups cooked shrimp, chopped
dash Worcestershire sauce
2 cans tuna, drained
dash lemon pepper
5 hard-boiled eggs, chopped
salt and pepper to taste
1 cup celery, chopped
mayonnaise to mix
Mix all ingredients together. (If you would like to have the “gang” in
for supper during the holiday season, but the budget is busted, try this one.
It feeds at least 10 to 12; half it for a family of 3 to 6 persons.)
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Sweet ‘N’ Sour Shrimp
1 lb. shrimp (cooked)
½ cup catsup
1½ cups apple juice
2 T. oil
½ cup vinegar
1 T. soy sauce
½ cup bell pepper, chopped
¼ tsp. salt
1/3 cup sugar
¼ cup sliced green onions & tops
½ cup diagonally sliced carrots
½ cup toasted slivered almonds
2 cups hot cooked rice
Combine 1½ cups apple juice, vinegar, sugar, catsup, oil, soy sauce
and salt. Bring to a boil. Add carrots and simmer 15 minutes. Add green peppers
and onion. Cook 5 minutes longer. Dissolve cornstarch in ¼ cup apple
juice. Gradually add to hot sauce and cook till thickened, stirring constantly.
Add shrimp. Heat. Add almonds to rice and serve shrimp sauce over rice.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Easy Shrimp Etouffe
(Microwave)
½ cup margarine or butter
1 can-stewed tomatoes
1 cup green onion, chopped
2 T. Worcestershire sauce
¼ cup bell pepper, chopped
¼ tsp. black pepper
1 cup onion, chopped
¼ tsp. garlic powder
1 cup celery, chopped
2 cups uncooked shrimp, peeled and deveined
1 can cream of shrimp soup
Melt margarine or butter in 2½ or 3-quart dish. Stir in onions, celery,
and green pepper. Sauté on HIGH for 10 minutes. Add green onions and
sauté 5 minutes. Add cream of shrimp soup, stewed tomatoes, Worcestershire
sauce, pepper and garlic powder. Add shrimp. Cover. Cook on HIGH for 10 minutes.
Serve over rice. Can be made in electric skillet or in skillet on top of range.
Four servings.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Skillet Shrimp Oriental
½ lb. boiled peeled shrimp
1 pkg. frozen peas
5 oz. can water chestnuts, thinly sliced
1 medium onion, finely chopped
3 oz. can real French fried onions
2 T. olive oil, oleo, or butter
2 cups cooked rice
salt and pepper
Sauté onions in iron skillet to golden brown. Reduce heat and stir in
cooked rice, chestnuts, ½ cup onion rings, and drained shrimp. Salt
and pepper to taste. Mound mixture in center of skillet to form a moat; fill
moat with a circle of peas. Cover tightly and simmer 20 minutes or until peas
are done. Uncover, sprinkle top with remaining onion rings and serve directly
from skillet. Add a bit of soy sauce. Fresh fruit salad compliments the flavor.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Oysters Victor Hugo
olive oil (Spanish if available)
salt and pepper
oysters
parmesan cheese
butter
toasted bread crumbs
Tabasco sauce
parsley
lemon
This dish can be prepared in individual casserole dishes but is especially
attractive served in large (4-5 inch) scallop shells.
Oil interior of dish with fine grade olive oil. Distribute fresh, washed oysters
in single layer over surface of dish or shell. Dot each with butter and Tabasco
sauce. Lightly salt and grind fresh pepper over each. Sprinkle with grated
Parmesan cheese and toasted breadcrumbs. Place in broiler until cheese softens
and butter melts (oysters will be sufficiently done.) Garnish with fresh parsley
and lemon slices.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Oyster Dressing
2 pints oysters & liquid
1 cup chicken broth
½ cup water
1 bay leaf
3 T. bacon drippings
3 T. chopped parsley
2 cloves garlic
¾ tsp. poultry seasoning
1 medium onion, chopped
½ tsp. thyme
2 stems celery, chopped
½ tsp. black pepper
2 green onions and tops, chopped
6 oz. loaf French bread
salt to taste
Cook oysters in liquid and water until edges curl; cool, reserving liquid,
and chop oysters. Sauté in bacon drippings the celery, onion, and green
onion until transparent. Mix vegetables, oysters and liquid, chicken broth,
bay leaf, parsley, poultry seasoning, thyme, and pepper. Pinch bread into small
pieces and add to vegetable mixture. Salt to taste. Also add more broth if
needed to make “raw” dressing very moist. Bake uncovered in a 1-quart
dish at 350 degrees for approximately 50 minutes. Serves four; may be doubled,
etc.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Rich Oyster Stew
Sauté 1 chopped shallot, including green top, and one small, finely
chopped onion, in 2 tablespoons margarine or butter until onions become translucent.
Add 2-dozen oysters and their liquor to sauce pan with onions; add 1-teaspoon
salt and fresh ground pepper, about 6 turns of peppermill. To this mixture,
add 6 cups milk, bring milk to slow boil. Cut heat immediately. Serve with
fresh saltine crackers.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Oyster Spaghetti
Pint of quart of oysters
mushrooms
bell pepper
celery
onion
butter
sherry
Chop bell pepper, onions, and celery into small morsels. Place them in the
pan with the mushrooms and sauté them until onions are translucent.
Add oysters and one cup of sherry and place lid on pan. Simmer in this fashion
until oyster mantles begin to curl. Next, prepare a mass of spaghetti. Pour
oysters and sauce over spaghetti.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Oyster Loaf
1- 8 oz. pkg. cream cheese, room temp.
grated onion
Worcestershire sauce
1 can smoked oysters
Tabasco sauce
2 tsp. mayonnaise
1 pressed garlic bulb
parsley flakes
Mix all ingredients by hand. Shape into ball. Roll in parsley until completely
covered. Refrigerate 24 hours before serving on snack crackers.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Baked Crab Casserole
½ cup onions, finely chopped
2 whole eggs
½ cup bell pepper, finely chopped
3 T. Worcestershire sauce
2 pimiento pepper, chopped
2 to 3 cups white crab meat
1 clove garlic, minced
1 tsp. salt
1 can condense celery soup
pepper to taste
4 slices white bread
2 T. margarine
½ cup milk
Sauté onions, green pepper, and garlic in margarine. Do not brown. Add
white bread (which has been soaked in milk) to the soup, add eggs and mix until
smooth. Combine all additional ingredients, mixing well. Spoon into buttered
2-quart casserole. Sprinkle with fine cracker crumbs and paprika. Bake at 350
degrees for 30 minutes.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Fried Hard Shell Crab
1 dozen small crab bodies, fresh
1 cup cornmeal
2 T. liquid crab boil
1 cup cream
1 cup flour
Break bodies in half, place each half in palm of hand and press together firmly
till shell cracks. Mix liquid crab boil and cream together. Mix cornmeal and
flour together. Dip crab halves in cream mixture then cornmeal/flour mixture
and repeat. Place each half in hot deep fat till golden brown. Serve hot. Serves
four.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Deviled Crabs
4 cups cooked crabmeat
¾ tsp. salt
1 cup milk
dash pepper
1½ cups cracker crumbs
3 T. Worcestershire sauce
1 stick butter
1 tsp. dry mustard
3 T. parsley flakes
1 green pepper, chopped fine
1½ T. grated onions
Cook all ingredients, except crabmeat and ½ cup cracker crumbs, in a
boiler on medium heat for 10 minutes. Add crabmeat and cook 5 minutes more.
(Time after it gets hot.) Cool and fill crab shells. Sprinkle cracker crumbs
over top. Bake at 425 degrees until brown.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Crab Quiche
½ cup mayonnaise
2 T. flour
2 beaten eggs
½ cup milk
1-2/3 cups crabmeat
8 oz. Swiss cheese (grated or sliced)
1/3 cup sliced green onions
9-inch pie shell
Combine mayonnaise, flour, eggs and milk; mix well until blended. Stir in drained,
well boned crabmeat, cheese and green onions. Pour into pastry. Bake at 350
degrees for 40-45 minutes. Slice in small wedges.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Crabmeat Metropolis
2 cans artichoke hearts (not marinated)
15-20 raw shrimp tails, peeled
2 lbs. fresh, lump crabmeat (pick carefully to remove bits of shell)
turmeric
butter
cheese sauce
Sauté shrimp in 2 tablespoons butter and ½ teaspoon turmeric
for 5 to 10 minutes. Set aside.
To assemble: arrange artichoke halves in bottom of 9x12 inch baking dish, cut
side up. Do not butter. Cover halves evenly with crabmeat. Prepare cheese sauce
and ladle over crabmeat. Garnish with shrimp. Bake in 350 degree oven 20 to
40 minutes until all ingredients are hot. Serve over bed of rice or warm Holland
rusks.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Elegant Crab Casserole
1 lb. crabmeat
½ cup mayonnaise
2-10 oz. can cut asparagus spears drained
2 T. lemon juice
¾ cup grated Cheddar cheese
1 cup sliced almonds
paprika
½ cup chopped celery
Place asparagus into a well-greased baking dish, approximately 12x8x2”.
Combine crabmeat, almonds, celery, mayonnaise and lemon juice. Spread crab
mixture over asparagus. Top with cheese. Sprinkle with paprika. Bake at 400
degrees for 15 to 20 minutes or until heated thoroughly and cheese is melted.
Serves 6.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Marinated Crab Claws
5 lbs. crab claws
equal amounts of white cooking wine
2 bunches fresh green onions
(sauterne) & vinegar
1 box dehydrated, frozen chives (1½ cups each)
4-5 cloves garlic
2 cups olive oil
3 medium white onions, chopped
lemon pepper
Tabasco sauce
salt and pepper to taste
Mix all ingredients in large plastic container with tight-fitting lid and refrigerate
overnight or longer. Turn container over occasionally to coat ingredients with
liquid.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
New Orleans Baked Fish
2 T. butter
2 T. flour
2 cups milk
salt and pepper to taste
6 fish fillets
dried parsley
1 lb. cooked shrimp, chopped
½ lb. canned crabmeat, diced
Melt butter in saucepan; stir in flour until blended. Add milk gradually; cook,
stirring constantly, until thickened. Add seasonings. Prepare 6 squares of
heavy paper or aluminum foil, making French fold in centers. Place 1 fillet
on each piece of paper. Sprinkle with parsley. Add shrimp and crabmeat to white
sauce; spoon sauce over fillets. Wrap each fillet in paper, sealing ends tightly.
Place fillets on cookie sheet. Bake at 450 degrees for 15 minutes. Unfold paper;
Yield: 6 servings.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Mullet Dip (Biloxi Bacon Spread)
½ lb. mullet, boneless and skinless
1 tsp. parsley flakes
12 oz. cream cheese
2 T. Worcestershire sauce
1 medium onion, chopped
10 drops Louisiana Hot sauce
2 green onions, chopped
½ tsp. salt
2 garlic cloves, chopped
¼ tsp. pepper
1 medium bell pepper, chopped
½ tsp. Morton All Seasons
2 stalks celery, chopped
5 T. water
Sauté onions, green onions, garlic, bell pepper, parsley, Worcestershire
sauce and celery until celery soft. Add water, All Seasons, hot sauce, salt,
pepper, and mullet. Cook till mullet is flaky. With fork, mash mixture to a
pulp, then add to cream cheese. Mix well. Cover and keep in refrigerator for
24 hours. Add cream to thin and serve with your favorite cracker or chip. Sour
cream can be substituted for cream cheese for different flavor.
Gulf Coast Research Laboratory
Ocean Springs, Mississippi
Top
Boiled Shrimp in Beer
1 lb. headless, shell-on shrimp
1 stalk celery, diced
1 qt. water
1 small onion, chopped
12 oz. beer
2 bay leaves
1 lemon, cut up
Tabasco red pepper sauce to taste
Combine all ingredients except shrimp in large kettle. Bring to boil. Add shrimp
and cover. Return to boil and simmer 3-4 minutes. Stir, then let stand covered
off of the heat, 3-4 more minutes. Remove shrimp from liquid, cool promptly
with cold running tap water, drain and chill (leave shell on). Serve with cocktail
sauce and let everyone peel-and-eat.
James L. Cummins
Amory, Mississippi
Top
Seafood or Fish Fettuccine
2 lbs. freshly boiled and de-veined shrimp
2½ cups fresh Parmesan cheese (reduce to 1½ cups for dried cheese)
2 lbs. fresh bay or sea scallops (half if using sea scallops)
salt and white pepper to taste
1 lb. fresh lump picked crabmeat
½ tsp. crushed fresh basil
1 lb. poached skinned de-veined catfish (optional)
½ tsp. fresh parsley
3 oz. butter (may substitute low-cholesterol 2 T. Sauterne wine
margarine)
1 lb. Fettuccine
4 cups whipping cream
Pasta: Drop pasta into 5 quarts of slightly salted boiling water. Boil
until tender and firm (al dente). Drain in colander. Rinse in cold water and
drain several times.
Fish: Poach shrimp briefly until pink. Remove from hot water,
rinse, shell, and de-vein. Poach scallops gently about two minutes.
If using catfish, poach for 8 to 10 minutes, skin, de-vein, and break
up.
In a large saucepan, melt butter; add whipping cream, Parmesan cheese, salt,
white pepper, parsley and basil. When thickened add the fish of choice. Add
the pasta saving only enough to make a nest for serving. After thoroughly saturating
the pasta with the mixture add the sauterne. Then pour over the nest of pasta.
(Be sure not to make this a thick nest). Top with dashes of Parmesan cheese
and parsley. You may serve this meal with green salad on the side and hot bread
served on breadboards.
Mrs. Arthur B. Clark, Jr.
Indianola, Mississippi
Top
|
 |
|
