Recipe Archives

NOTE: To make shrimp stock, place shrimp heads and shells into a saucepan and cover with cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain. Heat the butter in a heavy-duty saucepan over medium-high heat. Add the onions and bay leaf and cook, stirring constantly, until the onionsContinue reading “Butternut Shrimp Bisque”

Heat the oil in a large skillet over medium heat. Add the shrimp, Old Bay, crushed red pepper and garlic and stir constantly for 2-3 minutes to avoid burning. Deglaze with the wine and reduce by half. Fold in the butter, one cube at a time until each is incorporated. Fold in parsley and chives.Continue reading “Scampi”

In a 2 quart saucepan over medium heat, toast the pepper and rosemary until fragrant, about 2 minutes. Add canola oil, then sweat shallots and garlic for 2-3 minutes. Add liquids and bring to a boil. Lower heat and simmer until reduced to about one quart total. Stir in lemon juice and zest and removeContinue reading “Rosedale Rosemary BBQ Shrimp”

I use filet mignon, but ribeye or a New York strip would work well, too. Cut the tortillas into eighths (as you would a pie). Use peanut or vegetable oil for frying the tortillas. Fry the tortilla chips according to the directions on the package. Season lightly with salt. Place olive oil in a smallContinue reading “Black and Blue Nachos”

Preheat oven to 375. Preheat flat griddle to 350. Combine all ingredients except panko and crabmeat. Gently fold in the crabmeat and panko. Using 1/3 cup of mix, form into cakes by hand, about 1 inch thick. Place on hot flat griddle and cook until golden brown on each side, about 2 minutes each side.Continue reading “90% Crab Cakes”

Mix together and store refrigerated for up to five days.

Bring all ingredients to a boil, immediately remove from heat and cool (can be made 2-3 days ahead of time). When preparing the final dish, make sure to stir the cold BBQ Shrimp stock vigorously before adding it to the skillet. To prepare BBQ Shrimp – Melt 6 ounces butter in a skillet and addContinue reading “Robert St. John’s Mississippi BBQ Shrimp”

Preheat oven to 325 degrees. Brown bacon in a large skillet and drain most of the fat. Add mushrooms, bell pepper, green onion, garlic, Creole seasoning, and cayenne and cook five minutes. Set aside. Combine the eggs, half and half, and dry mustard in a mixing bowl. Fold the crumbled biscuits, cheeses and bacon mixtureContinue reading “Summer Morning Casserole”

Place the butter or oil in a 14-inch skillet and heat over medium heat. Stir in the flour to make a roux, stirring frequently to prevent burning. Cook the roux until it becomes the color of peanut butter. Add in the onions, bell pepper, and celery and continue to cook for 4 to 5 minutes.Continue reading “RSJ’s Crawfish Etouffee (tomato version)”