roux-based authentic seafood gumbo with okra

Ingredients

• Servings: 8
• roux:
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• vegetables:
• 1 tablespoon butter
• 1 cup chopped celery
• 1 cup chopped green onions
• 1 green bell pepper, chopped
• tomato sauce and spices:
• 6 cups water
• 1 (8 ounce) can tomato sauce
• 2 tablespoons worcestershire sauce
• 2 cloves garlic, minced
• 2 teaspoons salt, or to taste
• 1 teaspoon hot pepper sauce (such as tabasco®), or to taste
• 1/2 teaspoon dried thyme
• seafood and okra:
• 1 pound frozen chopped okra
• 1 pound catfish, cut into 2-inch pieces
• 1 1/2 pounds peeled and deveined shrimp
• last addition:
• 1 tablespoon gumbo file powder, or to taste
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• put flour into a dutch oven or large heavy pot and add flour. turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. set aside to cool and thicken.
• melt butter in a skillet over medium heat. cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
• stir water, tomato sauce, worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
• stir okra into the vegetable mixture and cook until tender, about 15 minutes. add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. season with the file powder and salt; stir.

authentic paella

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1/2 tomato, finely diced
• 1 pinch salt
• 1/2 tablespoon smoked paprika
• 6 fresh romano or green beans
• 1/2 cup canned butter beans, drained and rinsed
• 1/2 cup white rice
• 6 large shrimp
• 6 mussels
• 6 clams
• 1 cup white
• 2 cups seafood stock
• 1 pinch saffron threads
• 1 teaspoon finely chopped fresh rosemary
• 1 cup fresh peas
• 5 baby squid, cut into rings and tentacles
• 1 lemon, cut into wedges
• 1 tablespoon chopped fresh flat-leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat olive oil in a large skillet or paella pan over high heat. cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• place shrimp, mussels, and clams over the top of the rice mixture. pour in white and seafood stock; sprinkle in saffron threads and rosemary. bring mixture to a simmer. turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. remove clams, mussels, and shrimp and set aside.
• stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. stir in squid, and return clams, mussels, and shrimp to the pan. cook until squid is opaque and cooked through, 2 to 3 more minutes. serve with lemon wedges and chopped parsley.

Bacon Wrapped Shrimp

Ingredients

• Servings: 2
• 20 large shrimp, peeled and deveined
• 10 slices bacon

Recipe

Preparation Time: 20 mins Cook Time: 4 mins Ready Time: 24 mins


• preheat grill for medium heat.
• wrap shrimp in bacon, and secure with toothpicks.
• lightly oil grate, and arrange shrimp on grill. cook for 3 to 4 minutes, turning once. the shrimp will be done when the bacon is fully cooked.

Thai Shrimp, Chicken, Grapefruit, And Coconut Salad

Ingredients

• Servings: 6
• 1/2 cup fresh lime juice
• 1 1/2 tablespoons fish sauce
• 2 teaspoons white sugar
• 2 cloves garlic, crushed
• 1 red grapefruit, peeled and sectioned
• 2 cups shelled cooked tiny shrimp, thawed if frozen
• 2 cups shredded precooked chicken breast meat
• 1 1/2 cups shredded coconut meat, unsweetened
• 6 shallots, thinly sliced
• 1 teaspoon chopped red chile pepper
• 1/2 cup fresh mint leaves
• 1 1/2 tablespoons finely chopped fresh cilantro
• 1 head iceberg lettuce, shredded

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• arrange the lettuce on a large platter. layer the grapefruit mixture on top of the lettuce.

Shrimp And Pasta Shell Salad

Ingredients

• Servings: 8
• dressing:
• 1 1/4 cups mayonnaise, or more if needed
• 2 teaspoons dijon mustard
• 2 teaspoons ketchup
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt, or to taste
• 1 pinch cayenne pepper, or to taste
• 1 lemon, juiced
• 1/3 cup chopped fresh dill
• salad:
• 1 (12 ounce) package small pasta shells
• 1 pound cooked, peeled, and deveined small shrimp - cut in half
• 1/2 cup finely diced red bell pepper
• 3/4 cup diced celery
• salt and ground black pepper to taste
• 1 pinch paprika, for garnish
• 3 sprigs fresh dill, or as desired

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 35 mins


• whisk 1 1/4 cup mayonnaise, dijon mustard, ketchup, worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. whisk until thoroughly combined. refrigerate.
• bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. drain and rinse with cold water to cool pasta slightly; drain again. transfer to a large bowl.
• toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. mix thoroughly to coat and fill shells with dressing. cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
• stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. if salad seems a little dry, mix in a little more mayonnaise. garnish with paprika and sprigs of dill.

Alaskan Cod And Shrimp With Fresh Tomato

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 5 large tomatoes, chopped
• 1 teaspoon dried oregano
• 1 pound alaskan cod
• 1/2 pound large shrimp, peeled and deveined
• salt to taste
• 1 tablespoon dried oregano, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. add the tomatoes and mix well until they release their juices. stir in 1 teaspoon oregano.
• place the cod and shrimp on the tomato mixture; season with salt. cover skillet and simmer 3 minutes. flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.