Bacon Wrapped Horseradish Shrimp
Ingredients:
Medium shrimp, raw (peeled / deveined with tail on)
Bacon (thin cut preferred - avoid sugar cures)
Inglehoffer's Creamy Horseradish Sauce
Toothpicks
Aluminum Foil
Oven or grill
Directions:
Place foil on a baking sheet and lay the bacon on the foil.
Try not to overlap pieces.
Place the bacon in a cold oven, turn the oven on at 400F.
Once oven reaches temperature, cook an additional 8-10 minutes (less for very thin bacon).
DO NOT fully cook the bacon.
Remove bacon and leave oven on.
Spread the horseradish sauce onto the bacon.
Wrap the bacon (horseradish side in) around the shrimp and retain with toothpick.
Refrigerate or continue.
Place back on the drained aluminum foil into 400*F oven.
Cooking 3-4 minutes, depending on the size of the shrimp.
Remove when tails turns orange.
Option:
Place slivers of your choice of pepper (jalepeno, etc...) inside bacon wrap.
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South Texas Tartar Sauce
Prep Time: 15 Minutes
An important part of this recipe is to ensure that all ingredients have been finely minced together.
Ingredients:
2 tablespoons finely chopped onion
2 tablespoons finely chopped dill pickle
5 pimento-stuffed green olives, drained
and minced
1 tablespoon minced fresh parsley
1 cup mayonnaise
Directions:
Once you have chopped the onion, dill pickle, olives and parsley, combine them all together and continue to mince until finely blended. Spoon mayonnaise into a serving bowl, and stir in the minced mixture. Cover and refrigerate until ready to serve.
Servings: 16
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Deep Fried Southern Oysters
Ingredients
2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs
Directions
Heat deep fryer to 375 degrees F (190 degrees C)
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot
Serves 4
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Guacamole
Ingredients
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
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Shrimp Etoufée
Shrimp Etoufée
This dish begins with a roux – or the browning of flour in a fat or oil for use as a thickening agent.
Ingredients:
1 cup fish stock or clam juice (any broth will do)
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
1 pound shrimp, peeled
1/2 cup chopped scallions, including the greens
4 tablespoon Louisiana Hot Sauce
1 small green Bell pepper, diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium tomatoes, peeled and chopped (do not substitute with canned tomatoes)
freshly ground black pepper and salt to taste
Directions:
To make the roux: heat oil in a heavy skillet over medium heat (not high!) until hot.
Gradually stir in the flour and stir constantly until the mixture turns medium brown.
Be very careful you don’t burn roux. This could take 20 minutes. If you see dark flecks forming in the roux, its burnt and it is best to throw it out and start over.
Sauté the onions, garlic, celery, and bell pepper in the roux for five minutes.
Add the tomatoes, stock, basil, thyme, and bay leaf.
Bring to a boil, stirring constantly.
Reduce the heat to low and simmer for fifteen minutes or until it thickens to a sauce.
Add the hot sauce, shrimp, and scallions and simmer for an additional five minutes or until the shrimp are cooked.
Salt and pepper to taste.
Remove the bay leaf and serve over cooked rice.
Serves 3 - 4
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