Category: Seafood

02/12/09

Crockpot Jambalaya

Permalink 07:37:31 pm, Categories: Entrees, Pork, Chicken, Seafood  

I made this tonight and it was a huge hit. I tend to find crockpot dishes bland and disappointing but this one was perfect.

1 pound smoked sausage, sliced into 1/2" rounds
1 pound boneless, skinless chicken thighs, cut into 1" chunks
1 pound raw shrimp, peeled, deviened (I use 26/30 count)
1 28 oz can crushed tomatoes
2 cups chicken stock (or one 15 oz. can)
2 yellow onions, diced
2 celery ribs, diced
1 jalapenoe, seeded and deviened, minced
4-6 garlic cloves, minced
2 bay leaves
.5 tsp dried thyme
.5 tsp cayenne
2 tsp kosher salt

Dump everything except shrimp in crockpot and stir. Cook on high for a 3-4 hours, adjust seasonings, then reduce heat to low. Stir in shrimp and cook until shrimp is opaque, 15-30 minutes. Serve over rice.

06/14/06

Grilled Mussels

Permalink 10:34:58 pm, Categories: Entrees, Photo, Seafood  

Grilled Mussels
Part II of tonight's seafood extravaganza. I actually grilled clams and mussels, but we were decidedly unimpressed (to the point of throwing them out, uneaten) by the clams. Dunno if it was the recipe/technique or the clams themselves (we're far from connoisseurs) but next time I'll make this with all mussels. Also from How To Grill.

2 oz. butter
2 Tbs. chopped parsley
1 large clove garlic, minced
1 Tbs. sesame seeds

2 lbs mussels, picked over and scrubbed.

Melt the butter. Add parsley, garlic, and sesame seeds and cook for two minutes over low heat.

Grill the mussels over high heat until they open. Place them on the grill & pick them up carefully so as not to lose the juices. Remove the cooked mussels to a bowl then douse with the butter sauce. Eat mussels then mop up the mussel/butter sauce with crusty bread.

Grilled Shrimp

Permalink 10:31:04 pm, Categories: Entrees, Photo, Seafood  

Inspired by a friend's new How To Grill, tonight was a seafood extravaganza. Grilled shrimp followed by clams & mussels.

The shrimp was the best I've ever eaten. Perfectly cooked, not a smidge rubbery. The bacon was, well, cajun. The cookbook said to use high heat, but something a notch less than "incinerate" would have been good.

The original recipe used wooden skewers with the extra skewer over a piece of tin foil to keep it form burning. This does not work. It's better than no tin foil, but several still went up in flames. I own 10 metal skewers but sadly was not smart enough to use them. I certainly will next time, and will soak the wooden ones (I was in a hurry tonight.)

21/25 shrimp
basil leaves
bacon

Thread each shrimp onto a skewer, holding it flat. Wrap in a basil leaf, then a strip of bacon.

Grill over medium-high heat until the bacon is done.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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