Jack’s Quick Pickled Shrimp

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.

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Libby’s Amazing Crab Dip

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.

Penne Rosa with Shrimp

  • 12 ounces pasta
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 8 ounces button mushrooms, sliced
  • 2 medium tomatoes (about 1/2 lb.) chopped
  • Salt and pepper, to taste
  • 4 cups fresh spinach
  • 10 ounces medium raw shrimp, peeled and deveined
  • 1/2 cup marinara sauce
  • 1/3 cup 0% plain Greek yogurt
  • 1/4 cup grated parmesan cheese

Instructions

  1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
  2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
  3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
  4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
  5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

It made 4 large servings.

Scalloped Oysters

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

Mediterranean Shrimp with Chickpeas

from R.L. Guzy, SIL of my friend Myra South
Serves 4; doubles easily
1-¼ # shrimp
(2) 15-17 oz cans of chickpeas (Garbanzo beans), rinsed and drained
3 large cloves of garlic
1 fresh medium chile, seeded
½ c. tightly packed fresh parsley or cilantro leaves
¼ t cumin
¼ t coriander
½ t paprika
1-½ T olive oil, plus oil for cooking
salt
freshly ground black pepper
1 medium onion cut into ½” dice
2 cans canned tomatoes drained – but keep 1c. of the liquid
1 large lime cut into 8 wedges
Cooked rice
  • Shell shrimp. 
  • Place into a small bowl. 
  • Have chickpeas in a second bowl. 
  • Mince together garlic, chile, and parsley in a food processor or by hand. 
  • Blend in the cumin, coriander, paprika, and the 1- ½ T. olive oil. 
  • Divide seasonings between the shrimp and the chickpeas.
  • Film the bottom of a large sauté pan with olive oil and heat over medium heat. 
  • Quickly sauté the shrimp with salt and pepper (be generous with the pepper), until they are barely firm (they will finish cooking later).
  • Immediately remove shrimp from pan along with their seasonings. 
  • Set aside.
  • Wipe out pan so seasonings won’t burn.
  • Heat again over medium high heat, filming with more oil. 
  • Brown onion, then stir in chickpeas and their seasonings, along with salt and pepper.  Sauté over medium for 5 minutes.
  • Add tomatoes, breaking them up with your hands. 
  • Add the tomato liquid.
  • Simmer about 5 minutes.
  • Stir in shrimp and heat through.
  • Mound on warmed serving platter. 
  • Squeeze a little lime juice over the top and serve with lime wedges for additional flavoring.
  • Serve with rice.

Crab quiche!!

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.

Shrimp and Grits

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.)