Shrimp
Redfish Stuffed with Shrimp & Crabmeat
4 Redfish fillets 1 onion 1 bell pepper 2 bunches shallots 1 LB Shrimp 1 LB Crabmeat 1 stick butter 2 lemons 1 tomato 1 pt. half & half 3 slices bread Italian breadcrumbs Tony’s seasoning To make stuffing, melt ½ stick of butter in pan. Chop onion, bell pepper, and 1-bunch shallots and sauté…
Read MoreShrimp & Cheese Grits
Shrimp and grits is said to have begun as a fisherman’s breakfast, created by shrimpers using the day’s catch. Original recipes called for sauteing the small local shrimp in butter and serving the seafood as a topping for creamy, stone ground grits. 1 ½ lb. Large shrimp, peeled and deveined Salt and freshly ground pepper,…
Read MoreLemony Shrimp Scampi Pasta
6 garlic cloves, pressed or grated 2 lemons, zested and juiced 5 tablespoons olive oil 1 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied 1/4 onion 3/4 pound fettuccine or thin linguini 2 tablespoons butter 1 small bunch parsley, leaves chopped…
Read MoreScallops (or Shrimp) and Grits
4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound scallops (or shrimp) 6 slices bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped parsley 1 cup thinly sliced scallions 1 large clove garlic, minced Bring water to a boil. Add salt and pepper.…
Read MorePanko Fish Fingers or Shrimp
Cut Trout, Cobia, Redfish or Grouper fillets into 1 to 1 ½” fingers and season with a fish magic or creole fish seasoning blend of your choice, do both sides. Dredge fingers in salt and pepper seasoned flour and then dip in beaten egg. Next, coat fingers with Panko (Japanese) bread crumbs. Most grocery stores…
Read MoreCaptain “Red Ed’s” Creole Redfish & Shrimp Casserole
This easily prepared recipe started back in the early 1980’s while staying at Mac Rae’s Fish Camp in Old Homosassa, with family and friends for the Thanksgiving weekend. This holiday tradition of staying at Mac Rae’s lasted at least 10 years, and this “gourmet feast” was always served the day after Thanksgiving, with fresh Redfish…
Read MoreBig Orange Shrimp
12 Jumbo Shrimp 1 Big Orange 1 Lime 1 tbsp. Peanut oil (of course olive oil will work) 1 tbsp. Soy Sauce 2 tbsp. Orange Zest (shavings from orange peel) Hot sauce to taste Juice the citrus and combine with oil, soy, and half the zest, and the hot sauce. Let Shrimp marinade in refrigerator…
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