Category Archives: Meat, Poultry and Fish

Boiled Spicy Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 lb Shrimp – (I leave the shells on for flavor) Just have extra napkins ready.
2 qrts Water
1 Lemon – sliced
2 tsp Creole Seasoning
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt
1/4 tsp Hot Chili Flakes – (can be omitted)
1 tsp Black Peppercorns
2 Bay Leaves
1 tsp Worcestershire Sauce
1/2 tsp Sriracha Sauce – if you like spicy

Heat water in a large stick pot, add all other ingredients except shrimp and boil to bring the flavor together about 5 minutes. Add shrimp, reduce heat and simmer until shrimp turn pink in color, about 5 minutes. Do Not overcook, they might get tough. Immediately remove shrimp and cool in refrigerator. I like the spices to remain on my shrimp so I don’t ice water cool them.

Serve with your favorite hot or cocktail sauce.

Fried Spicy Crab

2 medium size crabs or 4 king crab legs per person (You can also use 8 lrg shrimp with shells on per person)
1/2 C Peanut Oil
2 tsp grated fresh Ginger
3 cloves Garlic, finely chopped
2 T Green Onions (use green ends)
3 fresh Red Chilies, seeded and chopped
1/4 C Tomato Sauce
1/4 C Chili Sauce
1 T Sugar
1 T Soy

Fry crabs in peanut oil, use sections that will fit in your wok. Turning them so all sides change color. Remove and set aside.
Turn heat to low, fry garlic, ginger, green onions and red chilies stirring constantly until cooked (not browned) Add tomato sauce, sugar and soy sauce, bring to boil
Return crab to wok and coat each piece with sauce and allow to simmer in sauce for 3 minutes, adding a little water if sauce reduces too much.

Serve with rice and steamed green vegetables

BBQ New Orleans Shrimp

This has nothing to do with the grill or bbq sauce. But it is awesome. Just don’t eat it everyday although you will crave it!! Enjoy this one.

2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound), split and deveined
3 stick Butter — REALLY — Don’t whine just use it. It’s a treat
1 T Creole seasoning (or to taste)
1 T ground Black Pepper
1 tsp of Salt
1 1/2 tsp cayenne pepper (half amount for less spicy)
1/4 tsp of ground Rosemary
1/4 C good beer
1/4 C Worcestershire sauce
1 T fresh squeezed lemon juice
1/4 C Green Onions or Yellow Onion, very finely minced
1 Lemon, sliced
5 cloves of crushed Garlic
1 T chopped parsley
Tabasco or Sriracha (to taste)

Preheat oven to 400º. Melt butter/margarine with oil in skillet (prefer cast iron ). Add remaining ingredients except shrimp. Mix and simmer 5 minutes. Place shrimp gently stirring well, don’t bruise shrimp up. Cook at 400º for 15-20 minutes, turning once.

Serve: Hot Soppin Bread (French bread works well)

Lemongrass Chicken

2 Lbs Boneless Chicken (can be skewered or flat grilled)
1/2 C Lemongrass – Fresh (not dried) (fine grate/chop – Food processor works great)
1/4 C Oil
1/4 C Fish Sauce
1/4 C Oyster Sauce
2 T Brown Sugar
1 T Curry Powder
6 Cloves Garlic – Really! (fine grate)

Combine all ingredients (except meat) and mix well
Flatten or Slice chicken in very thin slices (for ease in turning on grill use skewers)
Coat each slice of chicken with mixture and marinate for 4 hours or overnight

Grill marinated meat on charcoal or gas grill until lightly crisp

Serve with:
1 Cucumber (sliced thin or shredded)
2 Carrots (shredded)
1 Tomato (sliced)
3 Green Onions (finely chopped, use greens too)
1 Jalapeno (if you like it hot, chopped fine)
1 C Peanuts (finely chopped)
Leaf lettuce (whole leaves for wraps)
Mint sprigs
Sriracha hot sauce (to taste)

Sauce: (Adjust to personal taste, make individual portion per guest)
1 T Fish Sauce
2 T water
Juice of 1/2 Lime
1/2 tsp sugar
Squirt (or not) of Sriracha hot sauce

To make noodle bowls: Use cooked rice noodles or rice (package instructions)
To make wraps: Use rice papers (soak in warm water until pliable) and roll it up

Dessert suggestion: Sticky Black Rice Pudding (see desserts)