Tag Archives: SEAFOOD

MAKE AHEAD COQUILLES SAINT JACQUES

Another great “make ahead” entrée for a superb dinner party.  You can make the entire dish the day before and set out at room temperature an hour before you bake it. Then bake it at 400 degrees for 20 minutes. … Continue reading

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BOURBON KEY WEST PINK SHRIMP with BASIL, PINE NUTS, SUN-DRIED TOMATO RICE PILAF

1 pound Key West pink LARGE shrimp (fresh), shells off, deveined; tails on 2 shallots, finely diced 2 garlic cloves, finely minced 1 teaspoon paprika 1/4 C Bourbon 1/4 C orange juice, freshly squeezed 2 tsp. honey 1 1/2 T … Continue reading

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CRAB LOUIS APPETIZER/SALAD

  1 C mayonnaise 1/4 C chili sauce 1/4 C chopped scallion 2 T chopped green olives with pimentos 2 tsp. fresh lemon juice 1 tsp. Worcestershire sauce 1 tsp. bottled horseradish salt and pepper to taste 1 1/2 pound … Continue reading

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KEYS SHRIMP AND CHEESE GRITS

1/2 C half and half 1  1/2 tsp. salt 1  1/3 C uncooked quick-cooking grits 1  1/2 C (6 ounces) shredded sharp white Cheddar cheese 3/4 C (1  1/2 sticks) butter 1/2 C dry white wine 1   1/2 pounds … Continue reading

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HOT CRAB DIP

2 C grated pepper jack cheese 1/4 C softened cream cheese 1/3 C sour cream 1/2 C Durkee’s mayonnaise 1/2 C red bell pepper, finely chopped 1/2 C green onions, minced 2 T chopped fresh parsley 1 T fresh lemon … Continue reading

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