Posts Tagged ‘Shrimp’

The Perfect Sunday Brunch

One of my favorite brunch to prepare when I have weekend guests is my New Orleans style shrimp and grits. Recently I’ve been making my grits in a slow cooker which tends to make them much more creamier without a lot of work on my part.

Here is my brunch recipe. Try it and let me know your thoughts below. I bet you will love this dish as much as I do.

Slow Cooker Shrimp and Grits

Slow Cooker Shrimp and Grits

Slow Cooker Shrimp and Grits

Ingredients

  • 6 Cups Chicken Broth or Stock
  • 1 1/2 Cups Yellow Grits
  • 1 Teaspoon Dried Thyme or 2 Teaspoons Fresh Chopped Thyme
  • Salt and Pepper to Taste
  • 1 Cup Light Sharp Cheddar Cheese
  • 4 Ounces Light Cream Cheese
  • 2 Pounds Raw Shrimp
  • 3 Tbls of Olive Oil and 3 Tbls of Butter to saute Shrimp and to use for topping on grits
  • 2-3 Scallions (Green Onions)
  • Scallions, or Thyme and Extra Cheese for garnish

Directions

  1. Combine chicken broth and grits in slow cooker
  2. Add all other ingredients except shrimp, cheddar cheese, and green onions and cook on low for 3 Hours.
  3. Stir periodically to prevent lumps (If grits have absorbed all the liquid, add some more broth. It will depend on your slow cooker.)
  4. Add cheddar cheese toward the end of cooking.
  5. Saute scallions and shrimp in butter and oil for 5 minutes until done and use for topping on plated grits.
  6. Garnish with extra cheese and/or green onions and thyme

 

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

I love, love, love seafood.  Any kind of seafood!  But I especially enjoy boiling seafood on weekends. I will usually make a meal out of it by adding corn on the cob, red new potatoes and when in season, live crawfish.

If you love seafood as much as I do and are intimidated by the idea of boiling seafood yourself, follow my recipe below and you’ll realize how super easy it is.

1. In a large stock pot add the following and bring to a rapid boil.

  • 2 gallons water
  • 2 packs Zatarains crab boil or 1 1/2 cups of Zatarains powder crab boil (sold in gallon containers)
  • 2 tablespoon cayenne pepper or 1 whole pepper
  • 1 bell pepper, quartered
  • 1 large onion quartered
  • 2 heads of garlic
  • 2 lemons, quartered
  • 1 cup rough chopped celery

Optional:

  • Handful bay leaves
  • 1-1/2 pounds small red potatoes
  • 4 half-ears of frozen or fresh corn
  • 1 pound sausage, cut into 3-inch pieces

2.  Add 1 dozen blue crabs and cook for 10 mins and reduce heat to low.

3.  Add 2 lbs large shrimp with heads on and simmer for another 5 mins and turn off.

4.  Let soak for 1 hour to absorb all of the wonderful flavors before serving.

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Now that your boiled seafood is ready for serving, you may wonder how to go about actually eating them easily.  I’ve been ‘picking crabs’, ‘peeling shrimp’ and ‘pinching tails and sucking heads’ (crawfish of course! LOL!) since I was a kid.  Instead of me explaining to you how to pick (peel) crabs with ease, check out this video demonstrated by Chef Justin LeBlanc of Bevi Seafood in New Orleans.  Enjoy and let me know what you think in the comments below!!

New Orleans Style Seafood Boil

Anyone who intimately knows me can tell you that I absolutely love, love, love seafood. It does not matter if it’s boiled, broiled, fried, baked, grilled, or sautéed I will eat it up and ask for more.

Now is the season when blue crabs and crayfish are plentiful. I usually prepare some type of seafood boil on the weekends to eat with family and friends while hanging in or around my hot tub. Last evening was the start of this ritual for me when my hunny and I, who is also from ‘Nawlins, prepared a large ‘gumbo pot’ of boiled seafood.

It’s really simple to prepare if you have all of the ingredients on hand. The main goal for starters is make sure you flavor the water with spices and herbs before adding the seafood.  I usually use whatever I have left over in the refrigerator.

Ingredients:

 

  • One bell pepper (any color will do)
  • One garlic
  • One medium onion and/or several shallots and/or green onions
  • Several baking potatoes cut into ¼ pieces
  • Several corn on the cobs
  • ½ cup Zatarians Crab Boil (taste water to determine if more is needed)
  • 150 ozs of water (I usually fill up my blender jar two and one half times as a measurement)
  • 2-3 lbs of shrimp
  • One dozen of crabs
  • 1-2 lobsters are optional

Directions

  1. Gently boil all of the seasonings together for approximately 20 minutes.  
  2. Add corn and potatoes and boil for another 10 minutes
  3. Add blue crabs and/or lobsters, return to boil and cook for 10-15 minutes
  4. Add shrimp and turn off heat. The hot water will cook the shrimp
  5. Let stand for one hour so that the seafood will absorb the flavors of the water
  6. Eat and enjoy with your favorite cold beverage.

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Chef Lynn Ware

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