Seafood & Fish
Macadamia nut Crusted Filet of Fish
Macadamia nut Crusted Filet of Fish
Macadamia nut Crusted Filet of Fish
Seafood & Fish
Shrimp Skillet with Tomatoes, Spinach, and Feta
Shrimp Skillet with Tomatoes, Spinach, and Feta
Shrimp Skillet with Tomatoes, Spinach, and Feta
Sweet & Sour Grouper
Shrimp Skillet with Tomatoes, Spinach, and Feta
Shrimp Skillet with Tomatoes, Spinach, and Feta
Crawfish Bateaux a la Belle Rose
Serves 6
1 stick butter
Cajun Trinity (1 large yellow onion, 2 ribs celery and 6 toes garlic)
1(6 oz.) Velveeta cheese, melted
4 Tbsp. picante sauce
French bread pistolets baby Swiss cheese
1 Tbsp. flour
½ c. chopped parsley
½ c. green onions, chopped
1 Ib. chopped crawfish tails
Mince the Cajun Trinity and saute in butter. When they turn clear, add 1 tablespoon flour and stir. Add the Velveta cheese and melt. Add the picante sauce and blend. Before serving, blend in the parsley and green onions.
Hollow out pistolets and bake shell until crisp. Spoon in mix-ture. Top with baby Swiss cheese. Warm in oven at 350° until cheese melts.
Fr. Jeff Bayhi officiated the wedding of my Nan Glenda and Uncle Butch David. Shortly after he was transfered to Belle Rose, LA. When St. John's offered their next chuch cookbook he submitted this recipe.
Photo: Glenda and Butch on their wedding day, January 28, 1984.
Crawfish Étouffée
Serves 6
2 lbs cleaned crawfish tails
¼ lb butter
1 c onion, chopped
½ c celery, chopped
½ c green bell pepper, chopped
½ c red bell pepper, chopped
½ c tomatoes, diced
2 tbsps garlic, diced
1 cup flour
2 qts tomato juice or V8®
1 cup green onions, chopped
½ c parsley, chopped
salt and cayenne pepper to taste
In a 2-gallon stock pot, melt butter on medium-high heat. Add onion, celery, bell peppers, tomatoes, and garlic. Sauté until vegetables are wilted. Add crawfish tails. Using a whisk, blend flour into the vegetable mixture to form a white roux. Slowly add tomoato juice, a little at a time, until stew consistency is achieved. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add green onions and parsley and cook 5 minutes. Season to taste using salt and cayenne pepper. Serve over white rice. -JMKC
Photo: My Great Grandmother Alix Kling in the kitchen of her house with her daughter Rita Hernandez
Fish Fillet in Wine
Serves 6
3 lbs fish fillet
1 stick butter
1 tbsp lemon juice
1 tbsp dry white wine
salt & pepper
paprika
parmesan cheese
Salt and pepper fillets. Place butter in shallow baking dish in hot over (400°-500°) until it is browned. This gives the distinctive flavor. Place fillets in sizzling hot butter and return to oven for 10 to 15 minutes, depending on the thickness of the fillets. Turn with spatula and baste with juice. Sprinkle each piece with lemon juice and wine, parmesan cheese and paprika.
Return to oven until done, approximately 5 minutes. Run under broiler and broil quickly. Baste fish with sauce and serve in the sauce. This is best with grouper, but any fish will work.
This recipe was clipped from the newspaper many years ago.
It's another family favorite.-Karen McElveen
Photo; This is Steve's Grand Father Aulton McElveen with his fresh catch.
Gourmet Fish
Serves 6
¾ c parmesian cheese
½ c butter
3 tbsp green onions, chopped
2 tbsp mayonnaise
2 tsp chives
6 ¾" thick grouper fillets
3 tbsp lemon juice teaspoon
¼ tsp pepper
Place fillets in Combine first five ingredients, mix well. Set aside. Place fish in a lightly greased baking pan. Pour lemon juice over fish; sprinkle with pepper. Broil 6 to 8 minutes, until fish flakes when tested with a fork. Remove from broiler, spread top of fillets with the cheese mixture, and return to broiler for another 2 or 3 minutes, until cheese is bubbly.
24 years after his mom published this recipe I can still attest, this is one of Steve Koepke-Carpenter's favorites! - JMKC
Photo: Steve and Matt on their wedding day, January 15, 2017
Jacked Up Shrimp
Serves 12 app size servings
1lb 26/30 shrimp (peeled and deveined)
1/2 cup cooked bacon pieces (4 pieces chopped)
1 whole jalapeño (deseeded and finely chopped)
1/2lb shredded pepper jack cheese
2 sprigs fresh chopped parsley
cajun seasoning of your choice, I like Season-All by McCormick
In a greased 12-count muffin pan, separate shrimp and lightly season to taste. Evenly distribute shrimp, chopped bacon, jalapeño, and pepper jack cheese into each 12 muffin cups, or even better cat iron oyster pan.. Top with chopped parsley. Broil on 500° for 10-12 minutes or until cheese browns and turns bubbly.
My Nan has a lot of great recipes, but this is still one of my favorites she got from Don's Seafood in Gonzales, LA. It goes great on slices of French bread. - JMKC
Photo: Matt and his Nan Glenda David
Macadamia Nut Crusted Fish
Serves 6
6 6oz red snapper or grouper filets
2 c white bread crumbs, fresh
½ c Macadamia nuts, chopped medium fine
1 tsp butter, melted
⅓ c good quality mayonnaise pinches salt & pepper
⅓ c butter, melted
1 tbsp water
Mix together the bread crumbs, Macadamia nuts and melted butter to form the crust mixture. Spread the mayonnaise on top of the fish filets, then top the the crust mixture, season with salt and pepper. Mix the water with the melted butter and baste the crust. Bake for approxiamtely 20 minutes at 400 degrees. Baking time varies, depending on thickness of filets.
DO NOT OVERCOOK.
This recipe came from the famous Maison & Jardin in Altamonte Springs, FL. Very east and very elegant. -Karen McElveen
Pecan Crusted Grouper
Serves 4
1½ lbs grouper filets
½ c flour
½ c pecans, ground
4 tbsp light olive oil
4 tbsp butter
salt, pepper, & garlic salt, to taste
Combine flour and pecans in a bowl. Rinse fillets, both to cleanse and to moisten. Dredge fillets in flour mixture, pressing firmly to pack nuts into fish flesh. Pan fry the fillets the butter and olive oil over medium to high heat, turning gently several times to keep from burning. Season the salt, pepper and garlic.
Photo Steve's Grandpa Mac with another catch.
Seafood and Angel Hair Pasta
Serves 3
1 pound scallops or shrimp
2 tbsp olive oil
1 c fresh mushrooms, sliced
½ c green bell pepper, sliced
½ c green bell pepper, sliced
1 large tomato, diced
3 cloves garlic, finely chopped
⅛ tsp thyme
½ tsp italian seasoning or basil
3 tbsp lemon juice
3 tbsp sherry
3 tbsp cornstarch
salt and fresh ground pepper, to taste parmesan cheese
½ lb angel hair pasta
Cook pasta; place in individual bowls and keep warm. Sprinkle with parmesan cheese. In skillet or wok, heat oil; add garlic and brown. Add scallops, vegetables and seasonings. Stir fry for 4 to 5 minutes. Stir together cornstarch, sherry and lemon juice. Pour into skillet. Cook 1 minutes. Serve over pasta. Top with additional parmesan cheese.
Photo; My Grandpa George Furlow on the ladder while John Furlow and Butch David work on the hull of the Capt. Matt. Yes, that is me standing insde.
Seafood Primavera
Serves 3
c Real Lemon Juice
2 tsp cornstarch
¼ tsp salt
½ lb scallops
½ lb large raw shrimp peeled/ dv
¼ c butter
8 oz fresh mushrooms, sliced
1 c carrots, thinly sliced
3 cloves garlic, finaly sliced
½ tsp thyme
4 oz fresh pea pods
½ c green onions, sliced
2 tbsp dry sherry
Combine ReaLemon, cornstarch and salt; mix well. Add scallops and shrimp. Cover; marinade in refrigerator 30 minutes. In large skillet, over high heat, cook and stir mushrooms, carrots, garlic and thyme in margarine until tender-crisp, about 8 minutes. Add seafood mixture; cook stir 5 to 8 minutes until seafood is opaque. Add pea pods, onions and sherry if desired; heat through. Serve over hot cooked pasta.
My mother loves shrimp and vegetables. Looking forward to making this for her the next time she is in town. - JMKC
Photo; My mom Kathy Carpenter with her Christmas present 1962.
Shrimp Alfredo
Serves 12
1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half or heavy cream
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon Cajun seasoning, or as much as you like
Boil pasta until al dente 6-7 minutes.
Heat butter in a large skillet over medium heat. Cook and stir shrimp and garlic in butter for 1 minute. Pour in half-and-half; stir. Add Parmesan cheese, 1 tablespoon at a time, stirring constantly. Mix in parsley; season. Simmer, stirring frequently, until sauce is thickened.
Stir fettuccine into sauce until evenly coated; serve hot. Bonus points for fresh cracked pepper on top.
This is one of my favorites served with slightly overdone garlic bread. I have seen this dish achieved with everything from Chees-wiz to just good parm and butter, but this is still my favorite. -JMKC
Photo: This is my Great Grand Uncle Gilbert "Catfish" Carpenter. 1901-1962.
Shrimp Mold
Serves 12
1 pound cooked shrimp
1 envelope (.25 ounces) of unflavored gelatin
¼ cup cold water
½ can (half of a 10.75-ounce can) condensed tomato soup
4 ounces cream cheese, softened
¼ cup sliced green onion
½ cup finely chopped celery
½ cup mayonnaise
2 teaspoons Cajun seasoning
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
Warm the soup in a small saucepan over the stove or in a microwave-safe bowl at 30-second intervals for 1 ½ minutes in the microwave, set aside.
Dissolve gelatin in ¼ cup cold water, set aside.
Chop the cooked shrimp and place in a medium bowl, set aside.
Cream the cream cheese with a hand mixer in a large bowl.
Add the warmed tomato soup to the cream cheese and mix well with a hand mixer.
Add the remaining ingredients to the soup and cream cheese and stir with a large spoon.
Pour the shrimp dip into the greased mold of your choice; a bowl, copper or tin mold, or bundt pan works fine if you don’t have vintage Tupperware.
Refrigerate overnight or until the dip is set.
Place the bottom of the mold in a pan of hot water for a few minutes to help the dip release easily onto a platter.
Place a large platter over the mold, invert it, and carefully remove the mold from the congealed dip.
Serve immediately or store in the refrigerator in an airtight container or covered with plastic wrap until ready to serve.
Garnish with fresh parsley and place crackers around the mold for eating
If you got to Granny’s and the green Tupperware dish to the right was in the fridge, you knew a good time was coming. It wasn’t long before I was the one placing it in the fridge. - JMKC
Seafood Skillet with Tomatoes, Spinach, and Feta
Serves 3
2 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
28 oz can diced tomatoes, with juices
¼ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
2 c baby spinach, coarsely chopped
1¼ lb shrimp (26 to 30 per pound), peeled, deveined and tails removed
¼ c finely chopped parsley
2 tbsp finely chopped fresh dill
¾ c feta cheese, crumbled
Cooked orzo, rice, or crusty bread for serving
In a 12-inch ovenproof skillet over medium heat, heat the oil. Add the onion and cook, until softened. Add the garlic and cook another 30 seconds. Add the tomatoes, salt and pepper, and bring to a simmer. Reduce the heat to medium-low and gently simmer, stirring occasionally, until the mixture is thick, about 10 minutes.Stir in the spinach and cook about 1 minute, then remove from the heat. Stir in the shrimp and herbs, top with the feta cheese and transfer to the oven. Bake 12-15 min at 425°. Serve over rice, orzo, or even crusty bread.
Sweet and Sour Grouper
Serves 4
1 ½ grouper cut into bite size
Lowry's ®Teriyaki Marinade
½ c pineapple juice
½ c water
½ c light brown sugar, packed
½ c white vinegar
3 tbsp soy sauce
3 tbsp cornstarch2 tbsp vegetable oil
2 cloves garlic, pressed
1 tbsp fresh ginger, grated
½ green bell peppers, diced
½ red bell peppers, diced
½ c green onions, diced
1 c fresh snow peas
1 c fresh mushrooms, sliced
Place grouper in heavy duty zip lock plastic bag and coat with marinade. Refregerate at least 1 hour. Combine juice, water, sugar, vinegar, soy sauce and cornstarch.Set aside. Pour oil into wok or large frying pan. Stir fry rest of the ingredients for about 2 min, or until seared . Add fish. Stir fry until it is partially done, about 3 to 4 minutes. Add pineapple juice mixture, gently stirring until it thickens. Simmer just long enough to complete cooking the fish. Serve w/rice.
Mom has always enjoyed coming up with new dishes, Here's another one! -Karen McElveen
