Shrimp Seafood Recipe by Gulfscapes Magazine

July 15, 2009

Crawfish Pie on Puff Pastry Shell

Crawfish Pie on Puff Pastry Shell
Chef Michael Taylor

Active Prep time:  20 minutes
Cook Time: 1 hour (total)

 

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February 20, 2009

Souther Comfort Voodoo Shrimp

Shrimp

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Shrimp Enchiladas

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Shrimp and Corn Bisque

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SKIN-ON SEARED BLACK DRUM FILET

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ITALIAN MARINATED GROUPER

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January 27, 2009

Fresh From Port A Spicy Baked Flounder

One of the more unique things to do in Port A is to go watch the large ships coming through the port suck the water from the shores (near Charlie's Pasture near the ferry landing).  Flounder heaven if you can run out fast enough to pick those yummy flat fish from the shore before the water comes back.  If you do get a Flounder here's a spicy recipe to go with your fresh fish.

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Posted by gulfscapes magazine at 07:03 AM |

Sauted Crab Appitizer Recipe with Lemongrass

Blue Crab is a great meal.  There are some things you should know when buying and preparing crab. Do not buy or cook dead blue crabs. You can buy blue crabs either raw or cooked in the shell. Blue crabs bought in markets usually range from 5 inches to 6 inches long and are sold by the dozen or by the bushel. Under no circumstances should live blue crabs and cooked blue crabs touch each other. Live crabs may contain bacteria that could contaminate the cooked crab. For the same reason, never put cooked crabs back into the bushel basket in which they were purchased alive. One 6-ounce steamed crab yields about 3 ounces of picked crabmeat.

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Posted by gulfscapes magazine at 07:03 AM |

January 26, 2009

Bacon Wrapped Shrimp Recipe

This recipe is best when using large shrimp. Shrimp are classed by size depending on how many shrimp it takes to make a pound. Here are the size categories:

Shrimp per pound:

10 shrimp or less = Colossal
11 to 15 = Jumbo
16 to 20 = Extra-large
21 to 30 = Large
31 to 35 = Medium
36 to 45 = Small

 

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Posted by gulfscapes magazine at 07:03 AM |

Seared Tuna with Lavender-Pepper Crust Recipe

Lavendar is more than just a beautiful fragrance. It is also a spice. Originally from France, lavendar is now also being commercially grown in central Texas.

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Posted by gulfscapes magazine at 07:03 AM |

January 24, 2009

Redfish in Foil Recipe

Cooking fresh fish on the grill can be difficult. Fish tends to stick to the grill, which makes turning it a problem. An easy solution is to put your fish in aluminum foil before putting it on the grill. You can add seasonings in the foil which will cook into the fish. Cooking in foil adds an extra minute or two to cooking time, depending on the temperature of your grill.

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Posted by gulfscapes magazine at 07:03 AM |

January 23, 2009

Mahi-Mahi with Corn & Tomatillo Salsa

Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year.

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Posted by gulfscapes magazine at 07:03 AM |

Grilled Shrimp on Lemongrass Skewers

Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner. Serves 4–6.

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Posted by gulfscapes magazine at 05:18 AM |

Baja Fish Tacos with Chipotle Cream Sauce Recipe

Take a stroll down ol' Mexico way with this south of the border treat. Red Snapper is used in the recipe, but you can substitute your own favorite fish. Mahi-Mahi is also great in these tasty tacos. Up the amount of chile powder for more heat, or even better, add some fresh jalapeno, serrano or (for those with no fear) habanero peppers!

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Posted by gulfscapes magazine at 05:18 AM |

Spicy Tuna Steaks Recipe

Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.

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Posted by gulfscapes magazine at 05:18 AM |

Seafood Recipes by Gulfscapes Magazine

Gulfscapes Magazine is a Gulf coast lifestyle magazine for those who live or vacation along the Gulf coast. Gulfscapes emphasizes home design and travel. Articles offer information on home interiors and building materials; coastal recreation; food; travel destinations; style; and real estate concerns. www.gulfscapes.com

Posted by gulfscapes magazine at 05:18 AM | | Comments (0) | TrackBacks (0)

November 17, 2008

Clams, Shrimp and Sausage


 

Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine, as cooked by Chef Robert Kinneen at the 2009 Great American Seafood Cook-off. Chef Kinneen currently is Chef at Orso Restaurant in Anchorage, Alaska.

 

2 pounds raw pasta, cooked just short of "al dente"
2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice
24 Alaskan spot prawns, approx 1 pound
1 pound reindeer sausage, cut into large dice
¼ ounce red pepper flake
4 ounces garlic slivers
8 ounces white wine
1 pint vegetable broth
1 ounce butter
½ bunch Italian parsley, chopped fine
Salt and pepper, to taste

In a large Sauté, over medium heat add the sausage, let render.  When browned, add garlic and red pepper flake, stir, wait 30 seconds.  Add shrimp, and clams, deglaze with wine.  Reduce by half, add broth, and warm the shrimp and broth through.  Finish with butter and parsley, salt and pepper to taste.  Add the reserved pasta and mix.  Bring up to heat and serve.

Posted by gulfscapes magazine at 02:30 PM |

July 02, 2008

Roasted Snapper

Quick and easy red snapper recipe. Great for a workday evening when you don't have a lot of time to prepare or clean up. Works well with Mahi-Mahi, too!

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Posted by gulfscapes magazine at 02:42 PM |

June 30, 2008

Gulfscapes Magazine or Gulfscapes www.gulfscapes.com

Gulfscapes Magazine or Gulfscapes www.gulfscapes.com Gulfscapes, Gulfscapes Magazine coastal publication, texas magazine, beach, fireworks

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Posted by gulfscapes magazine at 03:08 AM |

June 05, 2008

Red Snapper Vera Cruz Recipe

This recipe is a variation on the traditional Veracruz sauce. Veracruz is a Mexican state on the southern shores of the Gulf of Mexico. It has mountains in the west and beautiful beaches, and seafood, on its eastern border. Spice up your evening with this easy to prepare dish.

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Posted by gulfscapes magazine at 09:24 AM |

May 31, 2008

Pan-Seared Tuna with Lime Pepper Crust Recipe

The zesty tang of lime and the warm bite of pepper combine to spark up this tuna recipe. This is especially useful if, like me, you often have trouble finding the highest grade of tuna. The powerful flavors in this recipe allow you to get away with less than sushi grade tuna. Have fun!

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Posted by gulfscapes magazine at 11:32 AM |

May 27, 2008

Broiled Tuna with Lemon Caper Sauce Recipe

Capers come from a Mediterranean bush called the Caper, which has white flowers. Capers are the buds taken from the Caper bush. The caper buds are then pickeled to become the capers we use in our cooking. Capers are sorted by size, with the smallest being the best. These smallest capers are referred to as non-pareil.

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Posted by gulfscapes magazine at 05:35 PM |

May 24, 2008

Planked Salmon Recipe

Grilling with Cedar Planks from Tim Aupperle, Whole Foods Market West Coast Culinary Expert. Cedar-planked salmon began in northwest Native American culture, the fish roasting slowly, downwind of the fire, for wonderful flavor and delicate texture. Here is Tim’s modern take:

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Posted by gulfscapes magazine at 09:29 AM |

May 22, 2008

Mahi with Rum Recipe

Don’t put just any rum in this dish. Be creative. There are many different kinds of rum, and each can add a slightly different flavor. Dark rums have more flavor. Try Appleton from Jamaica, Casique from Venezuela, Pussers from Tortola in the British Virgin Islands, and Myers from Jamaica. And never forget this advice from the legendary Cajun Justin Wilson, “If you wouldn’t drink it, don’t put it in your food!”

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Posted by gulfscapes magazine at 06:12 AM |

May 20, 2008

Redfish Parmesan Recipe

Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar.

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Posted by gulfscapes magazine at 12:57 PM |

May 15, 2008

Celebrating Wine and Food with - Fresh Fish amd Wine Recipe

It almost Memorial Day Weekend and that means it's time for food and wine.  More specifically seafood and wine.  If you're looking for a great place to enjoy food and wine don't miss the Rockport Wine Festival held next to the Maritime Museum in downtown Rockport, TX.  All profits support the Texas Maritime Museum - The Official Maritime Museum of Texas!  The museum was accredited by the American Association of Museums in August 2005. For more information visit http://www.texasfestivalofwines.com/

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Posted by gulfscapes magazine at 03:13 AM |

May 12, 2008

Shrimp

Posted by gulfscapes magazine at 06:56 AM |

Rita Shrimp Skewers

If you like shrimp don't miss the 37th Annual National Shrimp Festival in Gulf Shores, Orange Beach and Fort Morgan. This year’s Alabama Shrimp Festival will take place Thursday, October 9, through Sunday, October 12, 2008.

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Posted by gulfscapes magazine at 06:41 AM |

Gulf Coast Grilled Shrimp Recipe

Shrimp are sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on.

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Posted by gulfscapes magazine at 06:22 AM |

Beer Grilled Shrimp

Beer and Shrimp, two great tastes that go great together. Grilling shrimp takes a little practice. Try using skewers to make them easier to handle. Don't cook them too long, or they will be rubbery.

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Posted by gulfscapes magazine at 04:22 AM |

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