Baked Coconut Shrimp

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/3 cup cornstarch
• 1 teaspoon salt
• 3/4 teaspoon cayenne pepper
• 2 cups flaked sweetened coconut
• 3 egg whites, beaten until foamy

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.

3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through

**Absolutely delicious!

Orange Marmalade Sauce

1 cup of orange marmalade, two tablespoons horseradish, and two tablespoons dijon mustard.

Outback's sauce that they serve with these -
1/2 cup orange marmalade, 2 teaspoons stone ground mustard with seeds, 1 teaspoon prepared horseradish and a dash of salt. It really does taste exactly like Outback's.

1 lb of 30 count shrimp and the measurements turned out perfect.

Grilled Sea Scallops

1 lb. sea scallops (about 10-12 pieces) Olive Oil
Lime
Salt
Pepper

Begin by marinating the scallops for about 10 minutes in the Olive oil, juice of one lime, and salt and pepper. Make sure to use olive oil as it helps the scallops not to stick to the grill

Place the scallops on a HOT grill and resist the urge to move them....let them cook untouched for 3 minutes

Carefully flip them over and let them cook 2-3 minutes on this side. You do not want to overcook them because they turn to rubber. A well cooked scallop is never cooked all the way thru.....and it is always tender....like buttah :)

I served them up with a Basil Parmesan Orzo that was to die for. That basil is fresh from our greenhouse! It's so nice to go out and pic some herbs and use them in your recipes....Can I get an Amen!

Hope you are inspired to make some tonight.

Basil Parmesan Orzo

16oz. pkg of Orzo
1/2 cube butter
2 lg. cloves garlic
1/4 c. milk
1/2 c. shredded Parmesan
Garlic salt
Pepper
Fresh Basil

Cook the Orzo in a large pot of water until al dente, approx. 8 minutes.

In a saucepan, melt the butter and lightly brown the garlic. Add the cooked orzo and the rest of the ingredients except the basil. Heat in the saucepan just until the cheese melts and it is heated thru. Chop the basil in a chiffonade style (little ribbons) and toss in off the heat. Enjoy!

Shrimp Francesca

• 1 pound uncooked large shrimp, peeled and deveined
• 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
• 1/2 cup Italian seasoned bread crumbs
• 1 tablespoon chopped fresh parsley
• 1 lemon, juiced
• 1/2 cup butter
• 1 1/2 tablespoons minced garlic
• 1 tablespoon finely shredded imported Romano cheese

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.

3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.

4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

Crab Stuffed Shrimp / Garlic Butter Rice

1/2 cup chopped yellow onion
1/4 cup finely chopped celery

Saulte until tender then add:

1/4 cup sherry
1/2 t. Louisana Hot Sauce
1/2 t. garlic
2 dashes black pepper
1 t. worchestershire sauce
1 t. lemon juice
1 t. celery salt
pinch thyme
1 lb crabmeat


Do not let this stick to pan, will ruinthe flavor!! 

Mix in:
1 1/2 cups fresh breadcrumbs
1/4 cup mayo

Scoop onto a split and deveined large shrimp, sprinkle with butter.

Place in pan and add 1/2 cup water to bottom.  Bake 20-25 minutes at 350. 

**Optional sprinkle with Parmaesean Cheese.

Serve on:

Garlic Butter Rice

• 1/2 cup margarine (or soft margarine) or butter (or soft margarine)
• 1/2 cup white rice (or jasmine)
• 3 teaspoons chicken bouillon cubes (depending on size) or chicken bouillon granules (or kind of powdery)
• 1 1/2 cups water or chicken broth
• 2-3 tablespoons chopped garlic (or minced)
• Lemon wedges

 Melt the butter or margarine in a 10" skillet over med-high heat, add the rice and stir. Add the bouillon cube(s) and stir until softened or dissolved. I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.Watch closely so that the rice does not start to brown. You might need to lower the heat if the rice starts to brown or appears to be cooking too fast. Add the water and stir.  Cover with a lid and bring it to a boil. Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.

This comes out better if it is "slow cooked". Add the garlic and stir. Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed. There may still be some melted butter at the bottom of the skillet, but that is okay. Stir well and turn the burner off. Let the skillet sit on the burner until you are ready to serve.

Squeeze lemon wedge over the shrimp and rice .....yumm-o!!

Shrimp Quesadillas

• 3 quarts water
• 1 tablespoon Old Bay Seasoning
• 2 teaspoons dried ancho chile powder
• 1 lb medium shrimp, peeled and deveined
• 1 (10 ounce) Rotel Tomatoes, drained
• 1 cup sharp cheddar cheese, shredded
• 1 cup monterey jack pepper cheese, shredded
• 4 flour tortillas
• 4 teaspoons butter

1. Bring water, seasoning and chili powder to a boil in a large pot over high heat.

2. Add shrimp; cook for 3 minutes or until pink.

3. Drain and rinse with cold water.

4.Coarsely chop shrimp and mix with tomatoes and cheese.

5. Spoon shrimp mixture evenly between four flour tortillas; fold each tortilla in half.

6. In a large skillet melt 1 tsp of butter over medium heat.

7. Add 1 quesadilla; cook for 4-5 minutes per side, or until the tortilla is crisp and the cheese mixture is melted.

8. Repeat with each quesadilla.

9. Cut into 4 wedges to serve.

Bubba Gump Southern Hush Puppies

Ingredients:

• 2 cups self-rising cornmeal
• 1 cup self-rising flour
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 3 large eggs, lightly beaten
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 2 jalapeno peppers, seeded and chopped
• 1 (17 ounce) can cream-style corn
• 1 large onions, chopped
• vegetable oil (for frying)

 1. Combine first 4 ingredients in a large bowl.
 2. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
 3. Stir in cheese, pepper, corn, and onion.
 4. Do not overstir.
 5. Pour oil to depth of 2 inches into a small dutch oven.
 6. Heat to 375°F.
 7. Carefully drop batter by rounded tablespoons into oil.
 8. Fry hush puppies a few at a time 3 minutes or until golden brown, turning once.
 9. Drain on paper towels.

Shrimpin Dippin Broth - Bubba Gump Shrimp Co.

Ingredients:
• 1 lb medium shrimp, peeled and deveined (frozen is okay)
• 1 fresh baguette
• 1 cup cooked white rice
• lemon wedges
• 2 tablespoons butter
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon cajun seasoning
• 1/2 tablespoon minced garlic

INGREDIENTS FOR THE BROTH

• 1/2 tablespoon butter
• 1 (12 ounce) clam juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1/2 teaspoon cajun seasoning
• 1 teaspoon minced garlic
• 1 chicken bouillon cubes
• 1/4 teaspoon sugar

• To prepare the broth:.

• 2 Sauté pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat.
• 3 Add remaining ingredients.
• 4 Bring to boil.
• 5 Turn down to simmer and leave on stove until ready to serve.
• 6 Shrimp preparation:.
• 7 Melt butter in pan and add shrimp, Worcestershire sauce, pepper, Cajun seasoning and garlic, and cook to medium rare.
• 8 Add the broth and bring to a simmer.
• 9 Serve in large bowl over rice with baguette and lemon wedges.

Marinated Grilled Shrimp

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Fresh basil is a must! UPDATE: I have now modified this recipe to suit our family's taste and I have to say that it is worthy of 5* now. Instead of tomato sauce, I used a whole can of diced tomatoes, doubled the garlic, more basil, 1/4 cup sweet chilli sauce, 1 tblsn of red wine vinegar, 1/4 cup oil and pulsed the lot in my food processor.

OMG, this is hands-down the best shrimp I have ever tasted in my whole entire life. this marinade is soooooo good..I think it's the combination of all the ingredients that makes this so tasty. I brushed the left-over marinade over the shrimp while it was on the grill. TIP: even if you don't have time to let the shrimp marinate for one hour, just throw everything together and brush the rest of the marinade on the shrimp while its grilling...it still tastes amazing!!

We have used small pre-cooked shrimp and grilled it on the Foreman Grill (without skewers) and it came out great. The second time, we doubled the marinade and then cooked the shrimp and marinade in a skillet and poured it over rice. The heat made the sauce pretty thin so now I reserve 1/2 cup marinade and add one tablespoon cornstarch to it, then combine it all in the skillet. *TIP: One thing I do different is I only use a quarter or a third of the olive oil called for. It doesn't really add anything and it just kinda separates into this oily layer floating on top, not really blending with the tomato sauce. Now I usually quadruple the marinade (with the exception of the olive oil) when using the marinade as a sauce. We've also made this with small pieces of chicken and it is very good!

Tangy Shrimp and Scallops

• 28 large shrimp, peeled and deveined
• 28 sea scallops
• 1/2 cup butter or margarine
• 7 tablespoons lemon juice
• 5 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 1 teaspoon paprika

1. Place shrimp and scallops in a large re-sealable plastic bag. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.

2. Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers.

3. Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque.

**Really good! However, scallops do not hold the flavor of the marinade as well as the shrimp - however, the grilled scallops were SO delicious that they really don't need the marinade flavor! I just squeezed a bit of lemon on my scallops and they were great.

Chicken Seasoning Blend

Basil, rosemary, and garlic provide a base of flavors for this seasoning blend. This dry mix of herbs and spices adds a unique zing to any chicken dish. It has just the right amount of heat and flavor to make all your guests beg for more. Don't be scared by the long list; most of it is spices you will probably have in your cupboard. Note, it also gives chili a great flavor without adding too much heat.




Ingredients

• 1 1/2 teaspoons sea salt
• 1 teaspoon dried basil
• 1 teaspoon crushed dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground dried thyme
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried parsley
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon chicken bouillon granules

Directions

1. Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.

Nutritional Information

Amount Per Serving Calories: 6
Total Fat: 0.2g
Cholesterol: < 1mg

Zippy Summer Shrimp

These shrimp take minutes to make! Full of flavor, they are great for a meal or I have also been known to them in a fresh garden salad! Use the largest shrimp you can get your hands on!! They seem to have the best flavor to them! The smaller ones really dumbs down the flavor…serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish.


Ingredients

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika
• 2 pounds shell-on deveined jumbo shrimp
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper

Directions

1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Nutritional Information

Amount Per Serving Calories: 238
Total Fat: 13.9g
Cholesterol: 230mg

** Make some stir fried veggies on the side and used the same sauce as you make for the shrimp serve shrimp, veggies and pasta yumm-o!

**I served over steamed rice with broccoli and poured the sauce over all.

** if too spicy use 1/4 tsp of pepper flakes

Crab Cakes

From: Paula Deen

Ingredients


Lemon Dill Sauce:

• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons chopped fresh dill leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced

Crab Cakes:

• 3 tablespoons butter
• 1 green onion, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1 garlic clove, minced
• 3 tablespoons heavy cream
• 1 tablespoon Dijon mustard
• 1 egg
• 1/2 teaspoon minced fresh parsley
• Cayenne pepper
• 1 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 pound white or claw crabmeat, picked free of any bits of shell
• 2 tablespoons vegetable oil

Directions

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

Broiled Lemon and Garlic Shrimp

• 1 1/2 pounds tiger prawns, peeled and deveined
• 1 cup butter
• 1 teaspoon minced garlic
• 1 1/2 tablespoons lemon juice
• 3 tablespoons grated Parmesan cheese

• Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.

• In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.

• Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

**Excellent! Instead of putting it on a pan, try putting the shrimp in separate cups made of aluminum foil. Pour in the butter mixture and broil. The aluminum foil kept in all the sweet juices from the shrimp! Yummm!

***Great with pasta, and also great w/steamed rice, it had lots of flavor.