Fishes

Shrimp Tacos

1lb medium shrimp, peeled and deveined
juice of three limes
1 tb olive oil
1 jalapeno, seeded and diced
1/2 cup chopped cilantro
1 clove garlic, minced
1 jicama root, peeled and cut into matchsticks
powdered chipotle to taste
small flour tortillas
salt and pepper

mix lime juice, cilantro, jalapeno garlic and olive oil and marinate shrimp for 15 minutes
heat saucepan with a little more olive oil to medium
saute shrimp and season with chipotle powder to taste
build tacos with jicama sticks and add shrimp with a little more chopped cilantro
serve with some tomatilla salsa


Crusted Grouper

4 grouper filets 8-12 oz
1/2 cup fresh breadcrumbs
grated fresh Parmesan
fresh Italian parsley, diced
salt and pepper
juice of 1 lemon
1/4 pound of pancetta, diced

Render the pancetta
Mix together the cooked pancetta along with some of the grease, breadcrumbs, lemon juice and parsley tobether in a glass bowl and season with salt and pepper
Preheat oven to 350
Line a baking sheet with parchment paper
Place filets on paper and cover the filets with a layer of the breadcrumb mixture about 1/4" or so thick
Bake for about 10-15 minutes
Serve

Greek Pasta With Shrimp
¼ cup extra virgin olive oil
4 tsp minced garlic
1 lb medium shrimp, peeled and deveined
1 ½ cups canned artichoke hearts, chopped
1 cup crumbled feta cheese
1 cup chopped, seeded tomatoes
3 tb lemon juice
3 tb chopped, fresh parsley
2 tb chopped, fresh oregano
2 tb chopped olives for garnish
12 oz angel hair or linguine
Cook pasta in salted water
While pasta is cooking heat oil in large pan over medium heat
Add garlic and sauté for 30 seconds
Add shrimp and sauté for 2 minutes
Add remaining ingredients and sauté for an additional 2 minutes(reserve some chopped parsley for garnish)
Season with salt and pepper
Pour over cooked pasta in a large serving bowl
Toss and serve with olives and remaining parsley as garnish
You can also add some dry white wine before you add the shrimp.
Let it boil off for a minute or so before adding shrimp


Snapper with Citrus and Capicola Crust


Zest of 2 lemons
Zest of 2 limes
Zest of 2 oranges
8 oz Capicola, chopped
1 ¼ cup plain breadcrumbs
Olive Oil
Cajun Seasoning
4 snapper (or other firm white fish) filets
4 6” cedar planks-or you can cook them on parchment paper on a baking sheet

Blanch the citrus zest in salted, boiling water for 1 minute
Shock in iced water in a glass bowl and dry off
Place zest in a large glass bowl
Render Capicola and drain on paper towels
Cool and place in bowl with zest
Mix in bread crumbs, Cajun seasoning and olive oil to moisten
Preheat oven to 400
Oil planks or parchment paper
Place filets on them and season with Cajun seasoning
Press breadcrumb mixture on filets and bake for about 15 minutes

Serve with lemon butter sauce


Low Country Shrimp Boil


2 # large, white or pink shrimp, shells on
4 ears sweet corn
12 or so small new potatoes
4 links of andouille sausage, cut in half-substitute kielbasa or some other smoked sausage if you can’t find andouille
1 or 2 beers
4 cloves garlic, peeled
1 onion, quartered
2 lemons, halved
1 bag Zatarain’s crab boil
hot sauce
Worcestershire sauce
6 -8 whole black peppercorns

In the largest stockpot you have empty beers, and add garlic, onion, juice lemons and put in halves, crab boil, some hot sauce, some Worcestershire and peppercorns
Add water until about 2/3 full
Turn heat on low and let steep for about 1 hour or more
Increase heat to high
When water boils add potatoes and sausage
Add corn when potatoes are still a little firm, after about 15 minutes
When corn and potatoes are done add shrimp and cook for 2 minutes
Drain in colander
Pile everything on a large platter and put in the middle of the table and dig in

I serve this with cocktail sauce and remoulade sauce for the shrimp


Shrimp Cakes


20 medium shrimp, peeled and deveined
2 tb butter
Cajun seasoning
2 green onions, diced
1 tsp minced shallots
1 rib celery, minced
¼ cup chopped celery
2 cups fresh breadcrumbs
1 tsp Creole mustard
1 cup mayo
1 egg, beaten
oil for sautéing

Sauté shrimp seasoned with Cajun in butter and cool
Dice shrimp and mix with remaining ingredients
Cover and chill for 2 to 4 hours
Heat oil over medium heat
Form mixture into patties and sauté until golden brown
Serve with Remoulade, chardonnay cream sauce or red pepper sauce


Crab Cakes with Chardonnay Cream Sauce

1 ¾ cups chardonnay
1/3 cup chopped shallots
1 cup heavy cream

Boil wine and shallots until reduced to ½ cup
Add cream and reduce to sauce consistency
Season with salt and pepper


1 ½ # lump crabmeat
1 ½ cups fresh breadcrumbs
1 jar roasted red peppers, coarsely chopped
1 /2 cup chopped green onions
2 eggs
2 tb chopped fresh dill
1 tb Dijon
1 tb Creole mustard
1 tb mayo
vegetable oil for frying

Mix all ingredients together
Cover store in fridge for 2-6 hours
Will make 16 small or four large cakes
Heat oil over medium-high and fry until golden brown
Spoon sauce around plates and serve