A great Soul Food recipe for California Gumbo.
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Posts tagged with 'shrimp'
Josie’s New Year Blackeyed Pea Gumbo
Ingredients: 1 package of blackeyed peas 2 pounds crab legs 2 pounds shrimp 2 pounds chicken wings 2 pounds beef sausage 1 ham shank Instructions: Soak peas over night beginning New Years eve. On New Years Day fill a large pot half full of cold water and add peas. Cook for approximately 4 hours on medium heat. Add all other ingredients and cook on low/medium another hour. You may add salt and pepper to taste. Note: Served best with some fresh cracklin cornbread.
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Stuffed Shrimp
Ingredients: 1/2 cup cooking oil 1 pound raw shrimp – chopped salt and pepper to taste 2 cups day old bread,torn up 1 pound white lump crabmeat (preferably back-fin crabmeat) 1 tablespoon chopped parsley 2 eggs, beaten lightly 4 pound large shrimp – jumbo sized onions – add to taste celery – add to taste chopped bell peppers – add to taste 2 cloves garlic – minced Instructions: Chop onions, pepper, celery, and garlic. Sauté in oil until tender. Add chopped raw shrimp, salt and pepper. Cook until the shrimp are done. Toast the day old bread and soak in water to moisten. Squeeze out water and add bread to mixture, a little at a time, mixing well. Add crabmeat and parsley. Let cook for 5 minutes. Set aside to cool. Add raw egg. While the mixture is cooling, peel the shrimp, leaving on the tail shell. Take a small sharp knife and split the shrimp down the back, making sure not to cut completely through the shrimp. Clean all waste material from the inside of the shrimp. Fill the backs of the shrimp with dressing and freeze at this point to ensure the dressing holds together. When ready to cook, dip shrimp in flour, then in beaten egg and milk, and then in flour again. Fry in deep hot oil at 350 degrees. Wait till they all have turned brown prior to removing from oil.
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Baked Stuffed Flounder
Ingredients: 1/2 cup chopped celery 1/2 cup chopped green onions with tops 1 glove garlic – minced 8 tablespoons butter 1 cup bread crumbs 4 tablespoons lemon juice 1/2 pound boiled shrimp – chopped 1/2 pound lump crabmeat 2 tablespoons chopped parsley 1 egg – slightly beaten black pepper or cayenne (or both) salt to taste 4 flounders, medium size Instructions: Sauté celery, onions and garlic in melted butter over low heat. Add bread crumbs, crab, shrimp, parsley and egg and mix well. Season with salt and pepper. Split the thick side of the flounder lengthwise and widthwise, loosen the meat from the bone of the fish to form a pocket for stuffing. Brush well melted butter and lemon juice. Salt, pepper and stuff the pocket. Place in a pan with enough water to cover the bottom of the pan. Broil 3″ from heat until the fish flakes easily with a fork. Baste frequently with the liquid in the pan.
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Angie Seafood Pasta Salad
Ingredients: 2 pounds shrimp (cooked and peeled) 1 box spaghetti (cooked) 2 cucumbers 3 tomatoes carrots (shredded) optional red cabbage (shredded) optional 2 small packs of powered ranch dressing, Original – Hidden Valley Ranch® 2 small packs of powered parmesan Italian dressing – Hidden Valley Ranch® 1 61oz. bottle Kraft® Zesty Italian Dressing Instructions: Cook pasta. Add all the vegetables. Add Shrimp. Add powered Dressings. Add bottled dressing. Chill before serving.
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