December 2017 Roasted Shrimp Salad By Pam Johnson Many thanks to Donna Boyd for sharing this wonderful recipe. I made it last weekend for the first time and... Read More
November 2017 It’s all about the cut! By Pam Johnson “Thank you, Terry Jones, for sharing this technique!” The first thing I want to share is the stretched shrimp technique... Read More
October 2017 Cauliflower and Shrimp Chowder By Pam Johnson Special credit to Patti Elkins for sharing this wonderful recipe she learned recently in New Orleans. 1 head of cauliflower,... Read More
September 2017 Sea Scallops with Caramelized Onions By Pam Johnson Thanks to Fred Eppright for sharing this incredibly delicious recipe. 24 medium-large scallops1 large onion1 stick of butter divided1/2 lemon1/4... Read More
August 2017 Crab and Shrimp Empanadas By Pam Johnson My family and friends fell in love with these tasty seafood pastries the first time I made them and they... Read More
July 2017 Barbecued Blue Crabs By Pam Johnson An incredibly delicious treat that you can serve as an appetizer or entrée. Catching your own blue crabs adds greatly... Read More
June 2017 Cajun Trout Supreme By Pam Johnson Thanks to Tim Fagan for sharing this wonderful recipe! 11⁄2 lbs speckled trout fillets, cut into strips2 teaspoons blackening seasoning4 tablespoons... Read More
May 2017 Seatrout Francese By Pam Johnson Ingredients 4 trout filets1 cup milk, or as needed1 cup bread crumbs1 cup grated Romano cheese2 tablespoons chopped fresh parsley1... Read More
April 2017 Seafood Supreme By Pam Johnson From the kitchen of Patti Elkins – A hearty and delicious seafood casserole that is sure to please your family... Read More
March 2017 Swiss and Crab Pie By Pam Johnson 1 cup shredded Swiss cheese1 pastry shell, baked, 9-inch3/4 cup fresh crab meat1/2 cup sliced green onions, divided3 eggs, beaten1... Read More