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Shrimp/Crab Gumbo

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Course Soups
Recipe Theme May: Shellfish/shrimp
Co-op Baldwin EMC
Servings
people
Ingredients
  • Four strips of sliced bacon; 1 bell pepper, diced; 2 medium sweet onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves; one to two cups chopped okra (your preference); 1 large can diced tomatoes; 1 small can tomato sauce; salt and pepper to taste; 2 1/2 lbs. peeled raw shrimp; 2 lbs. crab meat (either lump, claw or mixed); optional - whole crab bodies and cracked claws. Add water as needed.
Course Soups
Recipe Theme May: Shellfish/shrimp
Co-op Baldwin EMC
Servings
people
Ingredients
  • Four strips of sliced bacon; 1 bell pepper, diced; 2 medium sweet onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves; one to two cups chopped okra (your preference); 1 large can diced tomatoes; 1 small can tomato sauce; salt and pepper to taste; 2 1/2 lbs. peeled raw shrimp; 2 lbs. crab meat (either lump, claw or mixed); optional - whole crab bodies and cracked claws. Add water as needed.
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Instructions
  1. Dice about four strips of bacon into large soup pot
  2. Brown the bacon and remove from grease
  3. Add 1 bell pepper, diced; 2 med
  4. onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves and saute’ until tender
  5. Add 1 to 2 cups chopped okra, add enough water to cover and simmer until okra is tender
  6. Add the bacon, crumbled, and 1 large can diced tomatoes and 1 small can tomato sauce
  7. Add more water if too thick
  8. Season with salt and pepper
  9. Remove the bay leaves
  10. Bring to almost a boil and add 2 1/2 lbs
  11. peeled, raw shrimp and 2 lbs
  12. crab meat [ either lump, claw or mixed]
  13. Better yet, whole crab bodies and claws if you are so lucky
  14. Simmer just until shrimp have turned pink
  15. You may add some file' if preferred
  16. Serve over steamed white rice
  17. We put out the bottle of hot sauce and let each person add if they want some zing to it
Recipe Notes

Back many years ago we lived in a fishing community (Orange Beach) and seafood was abundant. Gumbo was always served at any family get together. Not quite so fortunate now but still go to the expense of buying seafood at the local fish houses for ole time's sake.

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Taco Lime Shrimp Skewers

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Course Appetizers
Recipe Theme May: Shellfish/shrimp
Co-op Covington EC
Servings
people
Ingredients
  • 2 lbs red onion, halved sliced thin
  • 1 package warmed
  • 2 tbls shrimp, peeled, deceived
  • 1 lime Lime
  • Wooden 3 c. cooked (1 c. uncooked)
  • Charcoal orange,, red, bell oepper, halved then sliced thin
Course Appetizers
Recipe Theme May: Shellfish/shrimp
Co-op Covington EC
Servings
people
Ingredients
  • 2 lbs red onion, halved sliced thin
  • 1 package warmed
  • 2 tbls shrimp, peeled, deceived
  • 1 lime Lime
  • Wooden 3 c. cooked (1 c. uncooked)
  • Charcoal orange,, red, bell oepper, halved then sliced thin
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Instructions
  1. Peel shrimp, tails are optional
  2. Blend last 3 ingredients Marinate shrimp at least 30 min in fridge Grill shrimp 2 min on each side and slice lime and grill if desired for garnish
Recipe Notes

I have traveled to Central America a lot and love to use chili powder... my husband and I were grilling and I was out of chili powder, so I found a packet of taco seasoning and now it's a regular on our grilling menu!
Best Regard,
Carla Norman
Covington Realty

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Gracie’s Crab and Shrimp Gumbo

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Course Soups
Recipe Theme May: Shellfish/shrimp
Servings
people
Ingredients
  • 4 lbs. mushrooms, quartered
  • 1 pint crushed red pepper
  • 1 quart block of cream cheese
  • 1 6 oz. can reduced sodium chicken broth
  • 1 15 oz. bell pepper, cut in bite-size pieces
  • ½ tsp onion cut in bite-size pieces
  • 2 large olive or vegetable oil
  • 1 large cooking spray
  • ½ green potatoes, peeled and sliced very thin
  • 1 large smoked Gouda cheese
  • 1 cup flat-leaf parsley, chopped}
  • Salt and pepper, to taste
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • ¾ cup flour
  • 1 tsp Marinade:
Course Soups
Recipe Theme May: Shellfish/shrimp
Servings
people
Ingredients
  • 4 lbs. mushrooms, quartered
  • 1 pint crushed red pepper
  • 1 quart block of cream cheese
  • 1 6 oz. can reduced sodium chicken broth
  • 1 15 oz. bell pepper, cut in bite-size pieces
  • ½ tsp onion cut in bite-size pieces
  • 2 large olive or vegetable oil
  • 1 large cooking spray
  • ½ green potatoes, peeled and sliced very thin
  • 1 large smoked Gouda cheese
  • 1 cup flat-leaf parsley, chopped}
  • Salt and pepper, to taste
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • ¾ cup flour
  • 1 tsp Marinade:
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Instructions
  1. Step 1: In a frying pan, sauté celery, onion, bell pepper and green onion in oil, cook until tender
  2. Drain oil and set aside to use in making the Roux (Step 3)
  3. Step 2: In a large stock pot, add water, sautéed vegetables, tomato paste, canned tomatoes and crab boil
  4. Bring to a boil
  5. Simmer 20 minutes
  6. Step 3: Making the Roux Add the set aside oil to a large skillet and heat
  7. When oil is hot, add flour and cook on medium heat until it turns medium to dark brown (about 15 minutes), stirring constantly
  8. Add the Roux to the stock pot of vegetables (be careful since this mixture is hot)
  9. Reduce heat and simmer gumbo for 20 minutes
  10. Step 4: Add shrimp, crab meat, okra, salt, pepper and Kitchen Bouquet (for a darker color)
  11. Simmer until shrimp are pink and cooked through
  12. Note: Add any other seasonings you like
  13. This recipe freezes well (if you have any left over)
Recipe Notes

A neighbor shared this gumbo recipe with my mom, Gracie Moody, over 37 years ago. Since my family is from Mobile County, we always had easy access to fresh crab and shrimp - we say "the more the better". We love this seafood gumbo and always request it for special occasions. Hope you enjoy it as much as we do.

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Easy Shrimp Fajitas

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Servings
people
Ingredients
  • 1-1/2 lbs Kelley's Baby Link Sausage (this comes pre-cooked, available at most grocery stores and is made in Elba, Alabama)
  • 1 each and a dash garlic powder
  • 1 sml fettuccine
  • 1-1/2 Tbsp sugar (for dusting) or desired frosting (all optional)
  • 1 tap pure vanilla extract
  • Ground cayenne pepper, optional
  • 2 tsp red pepper
  • 1/2 tsp beaten
  • 1/2 tsp vinegar
  • 1/2 tsp beef stock
  • 1/2 tsp Salt and Pepper to taste
  • grated parm cheese
  • Tortillas, Old Bay
  • Cilantro, fresh rosemary
Servings
people
Ingredients
  • 1-1/2 lbs Kelley's Baby Link Sausage (this comes pre-cooked, available at most grocery stores and is made in Elba, Alabama)
  • 1 each and a dash garlic powder
  • 1 sml fettuccine
  • 1-1/2 Tbsp sugar (for dusting) or desired frosting (all optional)
  • 1 tap pure vanilla extract
  • Ground cayenne pepper, optional
  • 2 tsp red pepper
  • 1/2 tsp beaten
  • 1/2 tsp vinegar
  • 1/2 tsp beef stock
  • 1/2 tsp Salt and Pepper to taste
  • grated parm cheese
  • Tortillas, Old Bay
  • Cilantro, fresh rosemary
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Instructions
  1. Preheat oven to 450°
  2. In large bowl combine onion, peppers, shrimp, oil, sslt, ground pepper and spices
  3. Toss to combine well
  4. Spray baking sheet with cooking spray
  5. Spread shrimp mixture on oan
  6. Cook in oven for 8-10 minutes
  7. Then turn to broil and cook about 2-3 minutes till shrimp cooked through
  8. Take out of oven and squeeze lime juice over mixture
  9. Top with cilantro
  10. Have a fajita
  11. Yummy
Recipe Notes

This is a favorite alternative to regular beef fajitas.

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Broiled Shrimp with Vegetables and Rice

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Course Main Dishes
Recipe Theme May: Shellfish/shrimp
Co-op Baldwin EMC
Servings
people
Ingredients
  • crab meat
  • 1/3 cup mayo
  • 3 Tbs. Topping:
  • 2 Tbs. chili powder
  • ½ tsp. cut into bite size pieces
  • 2-3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • Optional: cayenne
  • shrimp
  • 1# large sriracha sauce
  • 1 small olive oil for frying
  • 1 medium Tony Chacheres Creole Seasoning
  • 10 button fresh chopped parsley
  • 1 medium garnush, optional
  • Note: regular bread crumbs
  • Rice: small Alabama Gulf Coast Shrimp (pealed, deveined, tails off)
Course Main Dishes
Recipe Theme May: Shellfish/shrimp
Co-op Baldwin EMC
Servings
people
Ingredients
  • crab meat
  • 1/3 cup mayo
  • 3 Tbs. Topping:
  • 2 Tbs. chili powder
  • ½ tsp. cut into bite size pieces
  • 2-3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • Optional: cayenne
  • shrimp
  • 1# large sriracha sauce
  • 1 small olive oil for frying
  • 1 medium Tony Chacheres Creole Seasoning
  • 10 button fresh chopped parsley
  • 1 medium garnush, optional
  • Note: regular bread crumbs
  • Rice: small Alabama Gulf Coast Shrimp (pealed, deveined, tails off)
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Instructions
  1. Combine marinade ingredients
  2. Add shrimp and vegetables and stir to coat
  3. Marinate 2 hours
  4. Spread on baking sheet and broil 3 minutes, then turn and broil 2 minutes more or until shrimp turns pink
  5. Serve over rice
Recipe Notes

We like shrimp and vegetables and rice, with a touch of spice. Several years ago, we combined these 'likes' into this versatile dish, which can also be made with chunks of chicken breast and almost any vegetables.

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Janet’s Alabama Voodoo Shrimp

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Servings
people
Ingredients
  • 1 pound carrot, thinly sliced
  • 1 pound ketchup
  • 1/2 cup ice-cold water
  • 1/4 cup tagliatelle
  • 1 teaspoon oatmeal
  • 1 teaspoon celery, finely chopped (optional)
  • 1 teaspoon and a dash garlic powder
  • 1 teaspoon salt
  • 1 teaspoon vinegar
  • 2 teaspoons Topping:
  • 2 teaspoons Worcestershire Sauce
  • 1/2 pound each bell pepper and onion, minced
Servings
people
Ingredients
  • 1 pound carrot, thinly sliced
  • 1 pound ketchup
  • 1/2 cup ice-cold water
  • 1/4 cup tagliatelle
  • 1 teaspoon oatmeal
  • 1 teaspoon celery, finely chopped (optional)
  • 1 teaspoon and a dash garlic powder
  • 1 teaspoon salt
  • 1 teaspoon vinegar
  • 2 teaspoons Topping:
  • 2 teaspoons Worcestershire Sauce
  • 1/2 pound each bell pepper and onion, minced
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Instructions
  1. Boil fettuccine one minute less than directed in water seasoned with 1 teaspoon of salt and a dash of garlic powder
  2. Tip: Do Not add any oil or butter to the water
  3. This will help your sauce stick to the noodles
  4. Cut Kelley's Baby Link Sausage into 1/2 inch pieces
  5. In a large 10 inch skillet, over medium heat, combine butter, olive oil, Old Bay, Tony Chacheres, garlic powder, onion powder, lemon juice and worcestershire sauce
  6. Stir constantly allowing butter to melt and seasonings to combine, about 3 minutes
  7. Add sausage and shrimp
  8. Saute together, stiring well until all pieces are well covered with the sauce
  9. Cover and simmer for 6 minutes, stirring occasionally
  10. Toss in Fettuccine and mix well for 1 minute, until fettuccine is covered with sauce
  11. Best plated in a bowl, so you can add extra sauce over the top
  12. Makes 4 large servings
  13. It takes less than 20 minutes to make this meal from start to finish, if you purchase your shrimp already pealed, deveined and tails off
Recipe Notes

I came up with this recipe totally by accident, while camping at the cabins at the KOA on Perdido Bay, in Lillian Alabama, in February, 2017. I love cooking gourmet dishes when we go camping. It just makes the meals more special than your regular hotdogs and hamburgers. I began mixing seasonings and ingredients from memory of an old New Orleans recipe for BBQ shrimp I had eaten about 20 years ago. When I finished, there was just one layer of flavor that was missing. My husband Steve suggested we add the Kelley's sausage thawed out in the cooler. Magic! That was the missing link! We love spicy and layers of flavor. It was so delicious that we made it again the week we returned home. This is a very simple dish, quick dish but your friends and family will think you slaved for hours. We hope you enjoy.

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Quick Crab Cakes with a Kick

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Servings
people
Ingredients
  • 12 ozs red potatoes, quartered and cut into ½-inch slices
  • 1 egg
  • 2 tsp Topping:
  • 3 Tbsp skinless chicken breast halves
  • 1 tsp crescent rolls
  • 1/8 tsp dill sprigs
  • 1 1/2 Tbsp rubbed sage
  • 3 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 1/2 cup butter or margarine, divided
  • Sslt/pepper Filling:
  • 1 Tbsp blueberries (fresh or frozen), divided
Servings
people
Ingredients
  • 12 ozs red potatoes, quartered and cut into ½-inch slices
  • 1 egg
  • 2 tsp Topping:
  • 3 Tbsp skinless chicken breast halves
  • 1 tsp crescent rolls
  • 1/8 tsp dill sprigs
  • 1 1/2 Tbsp rubbed sage
  • 3 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 1/2 cup butter or margarine, divided
  • Sslt/pepper Filling:
  • 1 Tbsp blueberries (fresh or frozen), divided
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Instructions
  1. Add all ingredients, except oil, to bowl
  2. Mix gently
  3. Form into patties
  4. Heat oil in cast iron skilket over med heat
  5. Place patties in skillet
  6. Only 3 to 4 at time so it cooks evenly
  7. Cook about 4-5 minutes per side
  8. Coom till golden groen
  9. *can also bake in oven
  10. 375° for about 15 minutes
  11. Flip patties half through cook time
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Easy Shrimp Pasta

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Servings
people
Ingredients
  • 1 lb. 3.4oz instant cheesecake pudding mix
  • 1 Stick (14.1 oz) Refrigerated Pie Crust
  • Clove cold milk
  • 1 box 2% milk
  • Broccoli fresh sliced strawberries (I use two 16 oz containers)
  • Parsley chilled butter, cut into pieces
  • Salt Ranch dry season mix
  • Parmesan cheese
Servings
people
Ingredients
  • 1 lb. 3.4oz instant cheesecake pudding mix
  • 1 Stick (14.1 oz) Refrigerated Pie Crust
  • Clove cold milk
  • 1 box 2% milk
  • Broccoli fresh sliced strawberries (I use two 16 oz containers)
  • Parsley chilled butter, cut into pieces
  • Salt Ranch dry season mix
  • Parmesan cheese
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Instructions
  1. Boil pasta as directed- al dente is key in this recipe
  2. Save 1 cup of the pasta water** For Shrimp: Salt & pepper each patted dry shrimp
  3. Melt stick of butter in deep pan along with garlic until hot
  4. Add shrimp and cook on each side for 2 to 3 minutes
  5. Add reserved pasta water ( this helps in binding ingredients)
  6. Add pasta- using tongs GENTLY toss until incorporated
  7. Add chopped parsley and broccoli and toss again
  8. Pour immediately into big pasta bowl top with Parmesan cheese and serve immediately
Recipe Notes

My husband and I love shrimp and we love pasta. This is a receipe I've been making for years. When our garden is in its more of a anything goes pasta. I add squash, tomatoes, peppers, whatever is in that day. This receipe is so versatile and so good, it's hard not to love it!!!!!!

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