SHRIMP AND OYSTER PO' BOYS
Provided by Tyler Florence
Categories main-dish
Time 1h32m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.
- Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon.
- Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.
THE MAYOR'S SHRIMP & OYSTER PILAF
This is taken from "Savannah Style" a cookbook from the Jr. League there published in 1980.
Provided by Dan-Amer 1
Categories White Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put 1/2 cup butter in a large pot, then add the onions & brown slightly. Add the tomato sauce & the whole mashed tomatoes and let simmer for 30 minutes.
- Add the chicken broth, salt, & pepper and simmer for a further 30 minutes.
- Bring the mixture up to a boil and add the rice, shrimp, and oysters. Reduce heat at once to very low, cover the pot, and cook for 20 minutes without removing lid. Remove lid, stir well, & cook for 10 minutes.
- Place 1/2 cup butter in a skillet and burn until BLACK. Pour burned butter into the large pot with the other ingredients, stir again, and serve.
Nutrition Facts : Calories 736.7, Fat 35.6, SaturatedFat 20.5, Cholesterol 234.3, Sodium 1516.6, Carbohydrate 70.3, Fiber 3.4, Sugar 7.8, Protein 33.2
PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT
This recipe came from my mother-in-law. Their family tradition was to have fish on Christmas Eve. I carried on that tradition with my own family. If you don't care for oysters, like me, then simply omit that step. The key is use fresh ingredients, not dried. My guests can't get enough of this--it'swell worth the effort! Serve with garlic bread.
Provided by Janet P.
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
- Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.
Nutrition Facts : Calories 817.7 calories, Carbohydrate 58.3 g, Cholesterol 256.9 mg, Fat 46.9 g, Fiber 3.2 g, Protein 42.3 g, SaturatedFat 18.1 g, Sodium 629.3 mg, Sugar 3.1 g
SWEET SPICED MUSHROOM AND APRICOT PILAF
This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural "meatiness."
Provided by Yotam Ottolenghi
Categories dinner, grains and rice, vegetables, main course, side dish
Time 2h
Yield 4 main or 6 side servings
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
- Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
- Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
- Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
- Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.
SHRIMP RICE PILAF
This is a very easy dish that I quite often make using leftover cocktail shrimp after a party! This dish can also be made with ham or a combination of shrimp and ham. Serve with a vegetable salad to complete the meal.
Provided by Irmgard
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
- Add shrimp and mix well; stir in rice.
- Pour in stock and bring to a boil; cover.
- Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
- Stir in dill; season with salt and pepper to taste.
Nutrition Facts : Calories 371.3, Fat 11.5, SaturatedFat 6.1, Cholesterol 169.4, Sodium 817.4, Carbohydrate 42.8, Fiber 0.6, Sugar 2, Protein 22
CHORIZO AND SHRIMP PILAF
A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, chorizo, oil, garlic, and 1 1/4 cups water; season with salt and pepper.
- Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking. Stir in shrimp, tomatoes, and peas; cover and microwave 4 minutes more.
- Let stand, covered, until shrimp are opaque throughout, 3 minutes.
SHRIMP PILAF FLORENTINE
With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
- Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.
Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 115 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1000 mg
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