("Here's to the ocean, so vast and deep...and here's to you, my friendship to keep!")


South Louisiana Bar-B-Qued Shrimpl
~~Submitted By~~
ZZ_Blonde (aka +Starlite)
(similar to what is at Manale's Restaurant in New Orleans

  • 1 lb. Shrimp (with shells on, remove heads only)
  • olive oil
  • cracked black pepper ( or reg. Black pepper)
  • salt
  • lemon juice
  • Tabasco
  • Lea and Perrins Worchestershire Sauce
  • Butter (or margarine)

Place whole shrimp (keep shells on) in a single layer dish. Drizzle olive oil on top of shrimp. Pepper the shrimp until they are black. Add lots of salt, lemon juice, Tabasco, & Lea and Perrins. Remember you are seasoning thru the shells. Cut up butter on top of shrimp and broil shrimp until they are cooked, 15 to 20 mins. Here is where I change mine. I put mine in a black skillet and simmer it all. I don't broil. Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used. (I won't eat shells. LOL) I put the black skillet on the table and tell all to dig in and put them on their newspaper and start peeling. Mopping up the juice in the skillet is really good with fresh French Bread.

Chinese BBQ Shrimp
~Submitted By~
Tiger_Tale/Florence Chong

  • 3 to 4 lbs Shrimp in shells
  • 2 sticks of butter
  • 1 cup olive oil
  • 1 T crushed garlic
  • 6 Bay leavea crushed
  • 1 tsp dried Rosemary
  • 1 tsp dried Basil
  • 1 tsp dried Oregano
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 TSP lemon juice

1.Melt butter in heavy sauce pan, add oil and mix well. Add other ingredients and simmer 10 to 15 minutes.

2.Next add shrimp to sauce and cook over medium heat 10 to 15 minutes (or until shrimps turn pink). Remove from heat.

3.To serve ladle shrimp into bowls, spooning sauce over shrimp. Serve a thick, crushy bread for dunking.
Accompany with a Spinch or Caesar Salad.
(A fun meal with friends and some good eating!)
Serves: 6 to 8



LemonBaked Salmon
~Submitted By~
Tiger_Tale

  • 2lb filet of salmon
  • 1 tbsp butter or oil
  • 2 lemons
  • 1 bunch parsley
  • ½ cup sour cream
  • salt

1.Cut the salmon filet in 8 slices. Sprinkle salt on both sides of the slices.

2.Place in buttered/oiled ovenware dish. Cut one lemon lengthwise, cut each half in slices and place between the slices of salmon filet. Grate the peel of the second lemon and chop the parsley. Sprinkle both over the fish. Put about a teaspoon of creme fraiche on each piece of salmon.

3.Bake at 350 for about 15 min. high in the oven until the fish is done. Serve at once with fresh rolls and salad, or boiled potetoes and vegetables.
Serves 8
Tiger_Tale



Cajun Shrimp
~Submitted By~
Tiger_LSUfan_DA

  • 1 cup celery
  • 1 cup thinly sliced red, green, or yellow pepper strips
  • 1 cup fresh mushrooms
  • 1/2 cup chopped onions
  • 2 T butter
  • 1 T olive oil
  • 1 3/4 c stewed tomatoes
  • 1 tsp dried thyme leaves
  • 1/4 tsp of salt
  • 1/4 red pepper flakes
  • 1 cup frozen okra
  • 1/2 lb cleaned fresh or frozen thawed shrimp
  • 3 c of cooked rice

Saute' celery, peppers, mushrooms, and onions in butter and oil in large skillet. Stir in tomatoes and juice, thyme, salt, red pepper flakes, and okra.. heat to boiling and reduce heat. Boil gently 5 min or until okra is just tender. Stir in shrimp cook additional 5 min or until shrimp turns pink.
Serve over hot cooked rice. Serves 2 to 4



Beer Battered Shrimp
~Submitted By~
Tiger_Tale

  • 2 lbs medium Shrimp
  • 1 cup flour
  • 2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp cayenne (red) pepper
  • 12 oz. beer
  • oil for frying

Shell and devein shrimp. Combine flour, paprika, salt and pepper in a bowl. Gradually beat in beer until batter is quite thin. Dip shrimp in extra flour and then in batter and Deep fry in oil at 400 degrees for 2-3 minutes.
Also good for onion rings and other battered veggies.
 Serves 4 to 6



To keep a lobster tail straight when cooking, insert a bamboo skewer through the back of the lobster tail and out the front. Remove the skewer when the lobster is cooked and the tail will stay straight.


New England Clam Bake
~Submitted By~
Tiger_Scorp_DA

One of the favorite summer treats in my neck of the world!
Here's what we do at home: Use a large pot for boiling or steaming the lobsters. You only need a couple of inches of salted water, bring it to a full boil and add the lobsters. Drop the lobsters in head first and then cover with the lid. For a one pound lobster allow 12 minutes, one and a half pounders allow 15 to 18 minutes, for a two pounder 20-22 minutes.

In another pot goes the steamers. Steamers are always a favorite. Steamers need to sit in your sink and gently move them around to get the gritty sand out. Boil them up for about ten minutes and serve with melted butter and lemon.

As for the other ingredients served at a clambake, well, you won't find two people who agree on exactly what should be served. Each of the six New England states have their specialty that they insist is an integral part of a clambake.

At ours we serve corn on the cob, buttered boiled new potatoes, Boston Baked Beans and creamy cole slaw.


A Cool Way to Open Clams Before opening clams, arrange them in a single layer in a pan and place in the freezer for 15 minutes. The intense cold relaxes the clams' muscles and makes opening them a snap.


Lemony Salmon Patties
~~Submitted By~~
Tiger_Jackie_DA

  • 1 can ( 14-3/4 ounces ) pink salmon, drained, bones and skin removed
  • 3/4 cup milk
  • 1 cup soft bread crumbs
  • 1 egg, beaten
  • 1 T minced fresh parsley
  • 1 t diced onion
  • 1/2 t Worcestershire sauce
  • 1/4 t salt
  • 1/8 t pepper

Lemon sauce
  • 2 T butter or margarine
  • 4 t all purpose flour
  • 3/4 cup milk
  • 2 TBLSPNS lemon juice
  • 1/4 t salt
  • 1/8 to 1/4 t cayenne pepper

Combine the first nine ingredients and mix well. Spoon into 8 greased muffin pans, using 1/4 cup in each. Bake at 350 for 45 minutes or until browned.

Meanwhile, melt butter in a pan, stir in the flour to form a paste. Gradually stir in milk, bring to a boil over medium heat. Stir constantly and cook for 2 minutes or until thickened. Remove from heat, stir in lemon juice, salt and cayenne. Serve over patties. Makes 4 servings.

Crab Cakes
~Submitted By~
Tiger_Peach_DA

  • 1 pound fresh crab meat, flaked
  • 1/4 cup mayonnaise
  • 1 tablespoon sour cream
  • 1 egg
  • 1/2 teaspoon Tabasco sauce
  • 3 tablespoons finely chopped onion
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely chopped celery (include a few leaves)
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • Up to 1/3 cup fine dry bread crumbs
  • 1/3 cup cracker meal
  • Vegetable oil for frying

In a large bowl;combine crab meat, mayonnaise, sour cream, egg, Tabasco, onion, red pepper, celery, Old Bay seasoning, paprika, cayenne, mustard, garlic and onion powder, and salt. Mix well. Add bread crumbs until mixture holds its shape.

Using about 1 tablespoon of mixture for each serving, shape into a ball; coat evenly with cracker crumbs and place on wax paper lined baking sheet. Repeat until all the mixture is used.

Regrigerate until chilled, approximately 1 hr. In a Dutch oven, pour oil to a depth of about 3-in. and heat to 375. degrees F. Fry balls a few at a time until golden. Drain on a paper towel. Reheat just before serving, either in a microwave or conventional oven.

Fettuccine With Herbed Shrimp
~Submitted By~
Tiger_Peach_DA
  • 12 ounces fresh or frozen peeled, deveined shrimp
  • 6 ounces dried plain and /or spinach fettuccine
  • 2 cups sliced fresh mushrooms (6 oz)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or veg. oil
  • 1/4 cup dry white wine
  • 1/4 tables. instant chicken bouillion granules
  • 1 tbls. snipped fresh basil or 1 teas. dried.
  • 1 1/2 teas. oregano
  • 1 teas. cornstarch
  • 1/8 teas. pepper
  • 1 medium tomatoes, peeled, seeded and chopped
  • 1/4 cup grated parmesan cheese
  • 1/4 cup snipped fresh parsley

Thaw shrimp, rinse shrimp; pat dry with paper towels. Cut shrimp in half lengthwise; set aside. Cook pasta according to package directions. Drain keep warm.

Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil unitl onion is tender.

In a small mixing bowl, stir together wine, bouillion granules, basil, oregano, cornstarch and pepper. Add to mushroom mixture. Cook and stir until thickened and bubbly.

Add shirmp to mushroom mixture. Cover and simmer about 2 minutes or unitl shrimp turns pick. Stir in tomatoes; heat through. Spoon the shrimp mixture over paste. Sprinkle with pamesan cheese and parsley. toss to coat. Makes 4 servings
Long John Silvers' Batter Dipped Fish
~Submitted By~
Tiger Peach_DA


  • 3 cups soybean oil
  • 2 pounds fresh cod fillets
  • 1 cup self rising flour
  • 1/3 cup dry mustard
  • 1 cup water
  • 1 egg
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt

    Sift together mustard and flour. Heat oil to 400. Cut fish into approximately 7x2 inch wedges. With a mixer, blend flour mixture, water, egg, sugar, and salt. Dip each fillet into batter, coating generously. Quickly drop into oil. Fry each fillet until dark golden brown; about 5 minutes.

    Remove and drain. Soybean oil and mustard flour are the secrets here.
    Shrimp Fra Dia Volo
    ~Submitted By~
    Tiger Peach_DA

  • 2 tbsp olive oil
  • 1 jar (26 oz) Bertolli olive oil & garlic pasta sauce (also can use home made sauce)
  • 1/2 lb medium size shrimp, peeled and deveined
  • 1/4 tsp garlic powder
  • 8 oz linguine or spaghetti, cooked and drained
  • 1/8 to 1/4 tsp crushed red pepper flakes

    In 12 inch skillet, heat olive oil over medium-high heat. Add shrimp, garlic powder and red pepper flakes. Cook 2 minutes or until shrimp are almost pink.

    Stir in Pasta Sauce and bring to a boil over high heat.

    Reduce heat to low and simmer uncovered for 3 minutes or until shrimp turn pink.

    Serve over hot linguine.

    Servings:4 Prep. time: 20 min. Cook time: 5 min
    Shrimp Chipotle Cups
    ~Submitted By~
    Tiger Peach_DA

    These creative cups are made with wonton wrappers. Other convenience items include pre-shredded cheese, roasted red peppers and prepared salsa. If your supermarket sells cooked shrimp, the only thing left to do is slicing a couple of green onions.

    • 3 dozen wonton wrappers
    • 1 1/2 cups shredded reduced-fat Monterey Jack Cheese
    • 1 cup cooked, peeled and coarsely chopped shrimp (about 1/2 pound)
    • 1 cup chopped roasted red peppers from a jar, drained
    • 1 cup prepared Chipotle Salsa
    • 1/2 cup sliced green onions (2 to 3)

    Preheat oven to 350 degrees. Coat a mini muffin pan with nonstick cooking spray and press a wonton wrapper into each cup.
    Bake 7 to 9 minutes or until golden.
    Meanwhile, in a bowl, combine the cheese, shrimp, roasted red peppers, salsa and green onions.
    Remove the cooked wontons from muffin pan and place them on a baking sheet. Fill each with the shrimp mixture; bake for another 8 to 10 minutes, until the cheese is melted.

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