November 21, 2010 § Leave a comment

If it seems that I have a lot of shrimp recipes, it’s because for years we were able to buy fresh and IQF seafood from Brian Watts, who would bring it up from the coast every other Wednesday.  We were able to buy shrimp, crab, oysters and fish like grouper, trout, flounder and snapper, and I always had good gulf seafood on hand.  Katrina put him out of business for a time, but he picked back up — until BP’s carelessness put him out of business again, I hope not for good.  BP hired Brian and his charter boat The Undertaker, to work for them during the cleanup.  Now that the cleanup is winding down and gulf seafood is making a comeback, maybe Brian will get back into the business of supplying his Meridian friends with delicacies from the sea. I hope so.  

This is a super-easy recipe that you will want to serve to company.  It’s great in the summer on the patio with a chilled sangria, but it will do just as well in cold weather with a riesling. 


1 Lb. Scallops

1/4 Tsp. lemon juice

Pinch of salt

½ Lb. med. shrimp, deveined

1 Tsp. salt

1/4 Tsp. red pepper

1 Avocado (ripe), peeled and cut into pieces

½ Cup French Dressing (recipe below)

½ Cup celery, thinly-sliced

1 Cucumber, peeled and minced

1/4 Cup green olives, sliced and pitted

Fresh spinach

Rinse the scallops in a sauce pan. Add cold water to cover and lemon juice and pinch of salt. Bring to a boil. Drain and transfer to a bowl.

Rinse and boil the shrimp in cold water to cover, with salt and red pepper.

Drain and add to scallops. Add the avocado. Toss with ½ cup French dressing, celery, cucumbers and green olives.

Chill and serve on a bed of fresh spinach.

French Dressing for New Deal Salad

1 3-oz. package cream cheese, softened

1 Tsp. onion, minced

1 Tsp. salt

½ Tsp. dry mustard

2 Tbsp. parsley, chopped

Freshly-ground pepper to taste

½ Cup extra-virgin olive oil

1 1/4 Tbsp. vinegar

Cream the cheese. Add remaining ingredients and mix. Gradually beat in oil and vinegar.


November 7, 2010 § Leave a comment

So you have a pound of lump crab meat on hand and you want to gag at the thought of crab cakes yet again.  Here’s a great recipe inspired by Galatoire’s that is simple and yet good enough for company.  It’s even better with a side of roasted asparagus topped with a tangy lemon and tarragon sauce or a green salad with Italian dressing or a vinaigrette.


1 Tbsp. olive oil

2 Tbsp. butter

1 Green bell pepper, chopped

1 Red bell pepper, chopped

2 Medium yellow onions, julienned

1 Lb. jumbo shrimp

1 Lb. lump crab meat

8 Oz. mushrooms, sliced

3 Cloves garlic, minced

Salt and ground black pepper to taste


Parmesan cheese


Heat oil and butter over medium heat until butter is melted.

Add peppers and onions and saute until vegetables are wilted.

Add shrimp and cook until shrimp turn pink. Salt and pepper to taste.  Add crab meat and mushrooms and cook until mushrooms are soft.  Be sure to toss only, rather than stir, so as not to break up the lump crabmeat.

Remove from heat and add the garlic, tossing to mix. Salt and pepper to taste.

Toss with the pasta of your choice.

Top with Parmesan cheese, if you wish.


August 14, 2010 § 3 Comments

I’ve talked before about authentic Cajun cooking.  Cajun cuisine is home cooking.  Trying to “gourmet-ize” Cajun cooking would be like turning meatloaf and mashed potatoes into fine dining.  It can certainly be done, but it loses a lot of its charm.   

One important aspect of Cajun cuisine is its reliance on what is on hand.  If you have fresh oysters in the fridge and a few ducks in the freezer, you’d think of cooking up an oyster and wild duck gumbo.  A pound of Louisiana crawfish will get you an étoufée, or a crawfish stew.  A couple of crabs and a stew or gumbo may be in order.  

Rummaging around in the refrigerator after work yesterday I found some nice, mild pork and beef smoked sausage, shrimp and all the makings for a delicious jambalaya.  

The ingredients are ready

Jambalaya is a rice dish and one of the few true Cajun dishes that combine a roux and tomatoes.  Where I come from, jambalaya is comfort food par excellence.  Jambalaya includes almost any seafood or meat or bird you like, in any combination, cooked in a liquid with rice.  The result is a mouth-watering amalgam of flavors and textures that will entice you to have several servings, unless you’re being polite.   

Another thing you need to know about Cajun cooking is that the ingredients, quantities and seasonings are all approximate.   My jambalaya calls for a small roux, and I know how much oil and flour will do the job to my satisfaction without measuring.  Same with the amount of onions, bell pepper and celery, salt, pepper, and shrimp and sausage.  I like my jambalaya on the tomato-y side, some do not.  According to your taste, you may like more celery and shrimp and less sausage, or more oil and less flour in your roux, or you may even prefer to make your jambalaya without a roux.  It’s all in what you like.  

One thing I recommend: use medium-grain or even short-grain rice.  Long-grain rice does not absorb the liquids or release its glutens as it cooks like medium- or short-grain rices do, and the result is entirely different.  Medium- or short-grain produces an almost risotto-type result that is juicy, creamy and much more satisfying than its drier long-grain counterpart.   

My jambalaya calls for a roux, but some people prefer it roux-less.  If you choose to cook it without a roux, simply cook down the vegetables in a couple of tablespoons of olive oil before adding the other makings.  I like roux in jambalaya because it thickens it and makes it less soupy.  For the roux, use good quality vegetable oil that can stand up to high heat; butter or olive oil will burn before you get to the final result.  Cook on medium-high to high heat, stirring constantly.  Once the roux starts to bubble even slightly, do NOT stop stirring.  Be careful not to splash while you stir.  We call roux “Cajun napalm” for a good reason, and it’s not a term of endearment; it’s a description of its ability to burn the daylights out of you if it splashes on you.  My grandmother taught me to use a wooden spatula to stir.  It moves more roux at a time and makes your job easier.  The roux for this recipe is a golden roux, more or less the color of a paper bag.  It will impart some flavor, but its main function is to thicken the dish.  Caution: If you see black specks in the roux, or it smokes and smells strong, you’ve burned it and will need to dump it out (safely) and start over.     

When you prep your vegetables, cut them coarsely so they don’t disappear in the cooking process.  

So we begin with a roux …  

Flour and oil ready to cook

... cooking ...

Golden brown, ready for the next step

Mix the vegetables into the roux until ...

... they are coated by the roux, and then let them cook down

Then add the tomatoes and seasonings and let them percolate a while

Add in the rice, shrimp, sausage, stock and ...

Cover to cook

Proper Cajun cooking attire

Tick, tock ... waiting patiently for the rice to absorb the liquid ...

Done and ready to serve

Plated and ready to be garnished

The flavors blend into a satisfyingly delicious melange that you will find comforting, particularly on a stormy night like we had in Meridian last night.   

Now try it for yourself.  My advice is to start with a recipe and over time to refine it to your own taste.  You may prefer it without the sausage, or even without the shrimp, with chicken instead, or some other combination thereof.  

Here’s a recipe to use for a starting point, but remember that everything is subject to adjustment and change to suit your taste and preferences.  Enjoy:  

3 tbsp. vegetable oil

3 tbsp. flour  

1 ½ cups chopped onions  

½ cup chopped bell pepper  

1 cup chopped celery  

1 clove garlic  

Salt to taste  

black and red pepper to taste  

2 ½ cups chicken stock  

1 pound raw peeled shrimp  

½ pound mild smoked sausage, chopped into 1/4″ slices  

1 can whole tomatoes  

1 can tomato sauce  

2 cups raw, medium-grain  rice  

Make a golden brown roux with flour and oil.  Add onions, peppers, celery and garlic, and let cook until transparent, stirring often. Add tomatoes and tomato sauce and cook until oil rises to the surface. Stir in raw rice, raw shrimp, and 2 ½ cups chicken stock.  

Cook, covered, over low heat until rice is tender. Add more oil and water if mixture appears to be too dry. Garnish with onion tops. Serve hot.

CREDIT:  Lisa took all the photos here, along with a few “In your face” photos I refused to include.  Here’s the credit she insisted on, plus “Happy Thirty-Ninth Anniversary 8-14-10.”

Where Am I?

You are currently browsing entries tagged with shrimp at The Better Chancery Practice Blog.