This is Jack’s highly instructive directions. *eye roll* And, in all honestly, is is all “according to taste.”
Cooked shrimp tossed in some olive oil, red wine vinegar, onions, lemons, dill, salt and pepper and some Greek spices. Let marinate a few hours. Serve cold. A great summer meal.
2 8-oz. pkg. cream cheese
1 8-oz. carton sour cream
2 6-oz. cans crab meat
16 oz. shredded Colby/Monterey Jack cheese
1/4 c. chopped green onion
Allow cream cheese to soften. Add all ingredients into a bowl and mix well. Pour into a baking dish and bake at 350ºF for 30 minutes or until bubbly.
She brings this to work covered dish events and we eat it with tortilla chips or crackers. She said that where ever she got the recipe recommended it over baked potatoes.
1 pint oysters
2 c. cracker crumbs
½ c. melted butter
½ tsp. salt
dash ground black pepper
¾ c. cream
¼ c. oyster liquor
¼ tsp. Worcestershire sauce
Drain oysters, saving the liquor. Combine crumbs, butter, salt and pepper. Spread ½ the buttered crumbs in a greased 8X14 pan. Cover with half the oysters. Using another third of the crumbs, spread a second layer, cover with remaining oysters. Combine cream, oyster liquor and Worcestershire sauce. Pour over oysters. Top with the last of crumbs, Bake in moderate oven (350ºF) 40 minutes.
From Mary Jo Cunningham
Again, I cheated on the crust. I used one I bought at my co-op because I still haven’t broken down and learned to make a good one.
1 cup picked crab meat picked up on the way back from the Outer Banks.
@ 2 cups grated Jarlsberg cheese
3 free range eggs beaten into 1.5 cups milk and poured over the crab and cheese.
Light dusting of ground cayenne.
I’m starting to smell it so it’s nearly done.
What I have found is that you put however much stuff you like in the crust, around 2-3 cups of tastiness in small bits. Cover with a cup or 2 of cheese and then put as much eggs and milk mixture as it takes to cover most of the good stuff, 1 egg to every half cup of milk. 3:1.5 for a regular pie crust, 4:2 for deep dish usually does the trick.
Bake it until the crust smells delicious and the top doesn’t look liquid when you shake it. Let it sit a bit to cool and finish setting the eggs after you take it out of the oven.
Also, if you are cooking with crab and all you can get is pasteurized, give it a good rinse, first. This makes a big difference.
First, the Grits:
1 c. stone ground grits
4 c. milk
¾ tsp. White pepper
1 tsp. Salt
Heat milk with seasoning. Add grits. Stir together until the grits are creamy and soft. Grits left to cook unattended turn into a huge lump of half cooked polenta.
Then, the Shrimp:
Add in order to a large pot on medium heat
½ lb. smoked sausage
2 c. chopped onions (sauté in sausage grease until translucent)
1 c. chopped celery
½ c. chopped green pepper
2 tsp. chopped garlic, sauté about 1 minute
2 Bay leaves
1 lb. peeled shrimp, sauté about 1 minute
When the shrimp begin to pink a little add 2 c. shrimp stock and simmer about 2 – 3 minutes
Mix together 1 Tbsp. corn starch with ½ c. hot water Add to pot. Simmer until sauce thickens.
Finish off with a pinch of cayenne, ½ tsp. Parsley, ¼ c. dry sherry (Be careful with the sherry. It can flame up!)
Adjust seasoning to taste.
Serve Shrimp over the Grits.
(In all honesty, I don’t worry about white vs black pepper and I usually use cream sherry because it is what is most likely to be in the house.)