Article by Mama Jock
Bang Bang Shrimp
2 cups panko bread crumbs
2 TBSP. extra-virgin olive oil
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 large eggs
1 lb. shrimp, peeled and deveined
1 cup all-purpose flour
2 TBSP. mayonnaise
2 TBSP. sweet chili sauce
1 TBSP. Sriracha sauce
Juice of 1 lime
1 tsp. honey
Chopped fresh cilantro, for garnish
Preheat oven to 400-degrees.
In a medium bowl, whisk together panko, olive oil and garlic powder.
Season with salt and pepper.
In another medium bowl, whisk eggs.
Using tongs, dip shrimp first in flour, then egg and then panko mixture.
Continue until all shrimp are coated.
Place shrimp on a parchment-lined baking sheet and bake for 12 to 15 minutes, until the coating is crispy and golden.
To make the sauce, whisk mayo, chili sauce, Sriracha, lime juice and honey in a small bowl until combined.
Season with salt.
Drizzle sauce over shrimp and garnish with cilantro.
Crab Cake Stuffed Deviled Eggs
12 large eggs
1/3 cup mayonnaise
2 tsp. Dijon mustard
3/4 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. hot sauce
3/4 tsp. Old Bay
2 tsp. chopped flat leaf parsley
1/4 tsp. Kosher salt
1/8 tsp. ground black pepper
8 oz. lump crabmeat
Salt and pepper, to taste
1/4 cup Panko breadcrumbs
Lemon zest, optional
To hard boil eggs, in a saucepan add eggs and enough water to cover by 1-inch.
Bring to a boil over medium heat.
Cover and remove from heat.
Allow to sit 13 minutes for large eggs.
Drain and rinse eggs with cold water immediately.
To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water.
Peel while warm and refrigerate until ready to eat.
Prepare stand-up eggs by using a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright.
Slice off the top 1/3rd of hard boiled egg.
For traditional deviled eggs, sse a sharp paring knife to cut the egg in half lengthwise.
Remove yolks from all the eggs and transfer to the bowl of a food processor.
Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt and pepper.
Process until smooth, stopping to scrape down the sides of bowl if necessary.
Add in the crab and pulse until incorporated.
Add additional mayonnaise, 1 TBSP. at a time if thinner consistency is desired.
Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a Ziploc bag with corner snipped off.
Pipe mixture into egg whites, filling generously.
Garnish with toasted panko, parsley and lemon zest.
Sheet Pan
Shrimp Boil
Kosher salt
1 lb. red bliss potatoes, quartered
1 1/2 lbs. shrimp, peeled and deveined
2 ears of corn, cut crosswise into 4 pieces
2 smoked andouille sausages, thinly sliced
2 sliced lemons
2 tsp. garlic powder
1 TBSP. Old Bay seasoning
2 TBSP. melted butter
2 TBSP. extra-virgin olive oil
Freshly ground black pepper
2 TBSP. chopped fresh parsley leaves
Dipping Sauce
1/2 cup mayonnaise
1 tsp. garlic powder
2 TBSP. finely chopped chives
1 tsp. Dijon mustard
Juice of 1/2 a lemon
1 tsp. lemon zest
Preheat oven to 425-degrees.
In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Drain.
In a large bowl, combine cooked potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, butter and olive oil.
Season with salt and pepper.
Toss to combine and divide between two large baking sheets.
Bake until the shrimp is cooked through and the corn is tender, 13 to 15 minutes.
Sprinkle with fresh parsley.
To make dipping sauce, combine mayonnaise, garlic powder, chives, Dijon, lemon juice and lemon zest in a small bowl.
Serve warm with dipping sauce.
Crab Cake Poppers
Poppers
2 oz. cream cheese, softened
2 TBSP. mayonnaise
1 egg, lightly beaten
1 tsp. lemon juice
1 tsp. Old Bay seasoning
Dash Worcestershire sauce
1 lb. lump crab meat
1/3 cup shredded mozzarella
2 TBSP. finely chopped chives, divided
2 cloves garlic, minced
1 1/2 cups panko bread crumbs, divided
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
Aioli
1/2 cup mayonnaise
1 TBSP. lemon juice
1 tsp. Old Bay seasoning
In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay and Worcestershire sauce.
Mix until smooth.
Fold in crab meat, mozzarella cheese, chives, garlic and 3/4 cup bread crumbs.
Season with salt and pepper.
Roll mixture into 1-inch balls.
Coat in remaining panko.
Freeze until firm, about 30 minutes.
In a large, high-sided skillet over medium heat, heat 1/2-inch of vegetable oil.
Working in batches, add crab cake poppers.
Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side.
Drain on a plate lined with paper towels.
To make aioli, whisk together mayonnaise, lemon juice and Old Bay until smooth.
Serve poppers warm with aioli.
Spicy Potato
and Tuna Salad
1/4 cup olive oil
8 small hot red chiles
1 lb. fresh tuna
1/2 lb. small red potatoes
1/2 lb. small blue potatoes
1/2 lb. small golden potatoes
1/4 cup white-wine vinegar
1/4 cup lemon juice
2 tsp. sugar
3/4 tsp. salt
1/2 tsp. ground cumin
3/4 cup ripe olives
3 cup mixed salad greens
1 red chile pepper
In large skillet, heat oil and chile halves over low heat until they start to brown -- about 5 minutes.
Strain oil into large bowl and set aside; discard chiles.
In same skillet, cook tuna over medium-high heat, turning once, until lightly browned on outside and just cooked on inside - about 8 minutes in all.
In a 3-quart covered saucepan, cover potatoes and heat water to boiling over high heat.
Reduce heat to medium, cover, and cook until potatoes are tender -- 15 to 20 minutes.
Drain well.
Add vinegar, lemon juice, sugar, salt and cumin to chile oil in large bowl.
To make salad, break tuna into bite-size pieces with a fork and gently stir into chile-oil mixture along with potatoes and olives.
Set salad aside to cool slightly.
Cover and refrigerate until cold, about 1 hour.
To serve, arrange greens on serving platter and spoon salad into center.
If desired, chop 1 red chile and sprinkle over salad.
Top with remaining red chile.
Killer Fish Tacos
1/4 cup canola oil
1 jalapeño pepper
1 small red onion
2 cloves garlic
1 can black beans
1 tsp. ground cumin
Salt and pepper
1/2 cup mango chutney
2 limes
2 TBSP. hot sauce
3 TBSP. honey
1 handful fresh cilantro
1/2 head red cabbage
4 mahi-mahi fillets
1 TBSP. grill seasoning
8 corn tortilla taco shells
8 flour tortillas
1 cup Crème fraîche
Heat a TBSP. of the oil in a skillet over medium heat.
Add the jalapeño, finely chopped red onion and garlic.
Cook for 3 to 4 minutes, then add the beans and cumin and mash together.
Season the beans with salt and pepper and fold in the chutney.
Reduce heat to low to keep warm, stirring occasionally to keep them from burning.
If the beans dry out before you are ready to use them, add a splash of water.
Zest one of the limes and set aside.
Combine the juice of both limes, the hot sauce, honey, 2 TBSP. of the canola oil, salt and pepper with the sliced onions, cilantro and shredded cabbage.
Toss to combine.
Heat an outdoor grill to medium or preheat the broiler.
Season the fish with the remaining TBSP. of oil, 2 tsp. of lime zest and the grill seasoning.
Cook on the grill with the lid closed or under the broiler for 8 minutes total, until cooked through, turning once.
Crisp the taco shells and blister the tortillas on the grill or in the oven.
Glue the softened flour tortillas onto the crisp taco shells with a few spoonfuls of mashed black beans.
Fill each tortilla-wrapped taco shell with half a piece of flaked fish and top with some cabbage slaw and crème fraîche.
Serve.
Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette
1 green onion
2 TBSP. olive oil
3 garlic cloves, minced
1 cup chopped tomato
3 TBSP. fresh lemon juice, divided
1 TBSP. sherry vinegar
1 tsp. kosher salt, divided
1 1/4 cups chicken broth
2/3 cup uncooked couscous
1/4 cup chopped fresh chives
4 sea bass fillets
1/4 tsp. freshly ground black pepper
8 slices lemon, halved
Whole chives (optional)
Preheat oven to 350-degrees.
Cut green onion into 3-inch pieces, and cut pieces into julienne strips.
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic; sauté 30 seconds or until garlic begins to brown.
Add the tomato and onions; reduce heat to medium, and cook for 1 minute.
Remove from heat; stir in 2 TBSP. lemon juice, vinegar, and 1/2 tsp. salt.
Keep warm.
Combine 1 TBSP. lemon juice, 1/4 tsp. salt, and broth in a medium saucepan; bring to a boil.
Gradually stir in couscous and chopped chives.
Remove from heat; cover and let stand 5 minutes.
Fluff with a fork.
Cover and keep warm.
Sprinkle fish with 1/4 tsp. salt and pepper.
Place fillets in an 11 x 7-inch baking dish coated with cooking spray.
Place 4 halved lemon slices on each fillet.
Bake for 20 minutes or until fish flakes easily when tested with a fork.
Serve over couscous, and top with vinaigrette.
Garnish with whole chives.
Creole Striped Bass
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. dried thyme
1/8 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper, plus more, to taste
1/4 tsp. freshly ground white pepper
4 striped bass fillets
2 TBSP. olive oil
Juice of 1 lemon
2 TBSP. unsalted butter
In a small bowl, combine the chili powder, paprika, thyme, garlic powder, 1/2 tsp. salt, 1/4 tsp. black pepper and white pepper.
Place the fish fillets on a plate and season on both sides with the spice mixture.
In a large fry pan over medium heat, warm the olive oil.
Add the fish and cook until well browned underneath, about 4 minutes.
Turn the fish over and cook until opaque throughout, 2 to 4 minutes more, depending on thickness.
Transfer the fish to individual plates.
Wipe any oil from the pan with a paper towel.
Return the pan to medium heat, add the lemon juice and 2 TBSP. water. Stir, scraping up any browned bits from the pan bottom.
Stir in the butter and season with salt and black pepper.
Spoon the sauce over the fish and serve immediately.
Serves 4.
