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Shrimpcargot
Ingredients:
1/2 cup butter3 cloves garlic, minced12 peeled and deveined large shrimp (21 to 25 count)12 mushrooms, stems removed4 tablespoons...
Gulf Coast Kitchen
Stuffed Butternut Squash with Shrimp Stuffing
1 butternut squash1 pound shrimp, peeled and deveined, cut in half-inch pieces¼ cup olive oil1 ¼ cup Stove Top Stuffing...
Shrimp Po-Boy Sliders with Remoulade Slaw
A special thanks to Capt. Ron Elkins for recommending the Yum Yum saucedelish!
Remoulade Slaw
1 small package precut coleslaw3/4...
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (to...
Spicy Cilantro Shrimp with Honey-Lime Dipping Sauce
For the shrimp:
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon...
Honey-Lime Dipping Sauce
1 cup sour cream1/3 cup cilantro, finely chopped2 tablespoons fresh lime juice1 tablespoon honey1 1/2 teaspoons grated lime peel1/4 teaspoon...
Elizabeth’s Sand Trout Ceviche
The beauty of this recipe is that it uses fresh, delicious sand trout which do not freeze well but you...
Just in time for Fourth of July – Patriotic Deviled Seafood Eggs
Deviled Shrimp Eggs
12 large eggs
1/2 cup mayonnaise or Miracle Whip or half of each
1/2 cup finely chopped...
Crab and Shrimp Stuffed Shells with Sherry Cream Sauce
2 quarts water¼ cup chicken bouillon powder1 tablespoon vegetable oil12 jumbo shells3 tablespoons salted butter4-ounce can of sliced mushrooms, chopped1...
Capt. Ken’s Stuffed Redfish
Thank you Capt. Ken Marshall for sharing this wonderful recipe! 1 Redfish, filleted on the half-shell (leave rib sections attached)1/2...
