Sweet Pepper Cream Shrimp

This is a great dish to prepare for a special occasion. what with it's colorful nature and silky cream sauce! (from my point of view a new but delicious recipe)

Seasoning Mixture
2 tsp salt

Sweet Pepper Cream Shrimp

1 tsp sweet paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried sweet basil leaves
1/2 tsp dry mustard
1/2 tsp white pepper

1/2 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp cayenne pepper

1/4 tsp ground nutmeg
     
1 lb medium peeled shrimp

Creamy Mixture
1 (12 oz) can evaporated skim milk
1/2 cup non fat cream cheese
1/4 chopped onions
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
1/2 defatted seafood stock * (see Remoulade recipe)
1 1/2 cups apple juice
1/2 tsp minced fresh garlic
6 Tb nonfat dry milk
1/4 cup non fat mayonise
3 cups coked rice or 6 cups cooked pasta shells

Combine seasoning mixture in bow set aside. Purée creamy mixture  in blender til smooth and creamy. Preheat heavy (non stick preferably) over high heat (about 350 degrees) 4 min. Add 1/4 only of each color peppers plus 1 TB and 1 tsp seasoning mix. Stir while stirring (3 min.) add stock and 1/2 cup apple juice and garlic. Make certain to scrape all the bits stuck to the pan. Cook til almost evaporated. (12 min.or so) Add another 1/2 apple juice scraping bottom to dissolve any bits til it is kind o clear. (2 min.)
Transfer from skillet to blender, add dry milk, puree til smooth. (Remember pureeing/blending hot  is very volatile) Return puréed mixture to skillet over high heat stirring in remaining portion of peppers and apple juice (7 min.) scraping bottom to keep from sticking. Add the rest of the seasoning mix and the shrimp stir (3 min.) stir in the creamy mixture.
Creamy mixtures tend to "break" (curdle) while heating so bring liquid slowly and softy to the boil. Once broken there's nothing to do. Bring to a gentle boil (3 min.) stir immediately.  Reduce heat to medium cook gently stirring continuously. (2 min.) Turn off heat, remove 1 cup of liquid, strain it and purée with non fat mayonaise. Stir this into the entire  mixture in the skillet. Serve over pasta or rice.

New Shrimp Remoulade

The next few recipes I'm going to take from Chef Paul's cook book, Fork in the Road  It was published in 1993. It was his way of cooking the childhood favorites but in a  lighter style. I will start with a classic dish that we begin our meals with, Shrimp Remoulade. Since he didn't want to mess with tradition too much he re-vamped it with as little still the keeping of the old goodness that would allow!
Seasoning mix
1 tsp sweet paprika

New Shrimp Remoulade

1 tsp garlic powder
3/4 tsp onion powder1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp cayenne pepper

1 lb unpeeled headless shrimp (medium)
1/2 cup nonfat mayonnaise
1 Tb ketchup
1/2 cup onions (minced)
1/2 cup bell pepper (diced green)
1/2/cup celery (diced)
1/4 cup cucumber (peeled & diced)
1 Tb  plus 1 tsp balsamic vinegar
1 tsp creole mustard
1 tsp Dijon mustard
1 Tb Worcestershire  sauce
1 cup defatted seafood stock *
2 1 gram artificial sweetener **
* this is the way Chef Paul defats all stocks. Refrigerate over night. The next day pack mesh strainer with crushed ice place strain over pot large enough to hold all the stock. Carefully pour stock over the ice in a steady circular stream. No thicker than a pencil. to remove all the fat this may have to repeated at least twice.
**many of our recipes, not just deserts, call for some kind of sweetening. Chef Paul says to combine2 different ones. Experiment as to the amount of your taste liking
Combine seasoning mix in a small bowl. Sprinkle shrimp with a Tb mix well and set aside.
Combine 1/4 cup each of  all the veggies with the Creole mustard, Dijon mustard, vinegar and Worcestershire sauce in a blender and puree. (makes about 1 2/3 cups) set aside
pre-heat heavy skillet over high heat (4 min.) add the balance of the veggies. Cook 1 min. add 1/2 cup stock stir/scrape making certain you get all the bits of flavor. Cook down til most of the liquid evaporates, the veggies begin to stick and get hard. When a good crust forms add the other 1/2 cup of stock and shrimp. Bring to boil cover for 30 seconds turn off heat and set aside for 5 min.
Remove shrimp, put in container place in refrigerator allow to chill. Transfer everything else to blender and purée til smooth and chill with shrimp. Serve when all is chilled




.

Catfish Meuniere

12 jumbo shrimp (peeled and deveined)

1 small onion (chopped)

A la meuniere

2 green onions  (sliced/cut)
6 Tbs butter
1/2 cup crabmeat
1 cup soft breadcrimbs
1 med. green pepper (cut into strips)
1 1/2 cups milk
2 eggs
1 tsp salt
1/4 pepper
6 catfish fillets

Baked Stuffed Shrimp

1 cup all purpose flour
1/2 cup butter

1/2 cup lemon juice
tomato, lemon wedges (optional)

parsley (optional)
enough vegetable oil for about 1 1/2 inches in a frying pan

Slit the shrimp from head end to tail tip  slicing deeply enough where the shrimp can lie flat. Saute onions  in the 6 tbs butter til tender. Saute crabmeat about 3 minsutes add breadcrumbs mix well. Stuff the shrimp w/mixture. Arrange shrimp w/green peppers in a 13x9x2 baking dish and set aside.

Combine milk, eggs, salt and pepper; mix well. Dredge fillets in the flour then dip in egg mixture ten back in the flour. Fry in hot oil til golden brown. (drain well) Combine 1/2 cup butter w/lemon juice i small saucepan til blended thoroughly. Broil shrimp r-5 minutes. Place filets on a serving platter; spoon lemon butter over the fish. Then arrange and peppers on platter w/Catfish. Decorate (dress) w/tomato, lemon wedges and parsley (if desired)  (about 6 servings)

Olive salad for Muffaletta

(Prep Time: 15 minutes)
Ingredients: 

Muffaletta with olive salad

    3/4 cup pimento-stuffed olives
    1/4 cup pitted Kalamata olives
    1/4 cup giardiniera (Italian pickled vegetables)
    2 lg. pepperoncini
    3 - 4 pickled onions
    2 Tbsp. capers
    1 md. clove garlic, chopped
    1 tsp. dried oregano
    A couple of grinds of black pepper
    2 tsp. fresh lemon juice
    2 Tbsp. olive oil
Preparation:
Drain all ingredients.
Place all ingredients in a food processor and pulse until coarsely chopped.
Refrigerate overnight.

My take on a Muffaletta

 A whole muffaletta is usually served on seeded round loaf of bread about eight inches in diameter and two inches tall. There are as many variations as there are people in New Orleans.  This would also include types of bread.  If you can’t eat a whole sandwich, Central Grocery (which in my mind is the only place to buy them) sells them by half or quarter sandwiches We’d often go in together and split the sandwich and the cost accordingly . My point of view is the main aspect is the Olive Salad Mix. So ideally, you should make the sandwich an hour or so before you eat it so the juices from the olive mix can soak into the bread.  This makes it a perfect picnic sandwich. (Prep Time: 10 minutes)

Ingredients:
    1 loaf Mufaletta bread (or use a good loaf of store-bought Italian bread )

Original from Central Grocery

    1 cup olive mix
    1/4 lb sliced ham
    1/4 lb sliced mortadella
    1/4 lb sliced Genoa salami
    1/4 lb sliced provolone
    1/4 lb sliced mozzarella
Preparation:
 Cut bread in half horizontally.
 Spread half with olive mix then layer on meats and cheeses.

 Cover with top. (remember make the sandwich in advance then tightly wrapped in plastic wrap to allow for ultimate soakage) Slice into quarters and serve.

hors d'oeuv

Smaller versions of these on slices of baguette can be made to go w/soup on a chilly winter day, or as an appetizer, or hors d'oeuvres for parties 

w/soup for a hearty meal

(recipe for Olive Mix to follow )

Crayfish and Goat Cheese Crepes

Here's another one from my class outings w/the Connecticut Cajun (Phil Hubbard). It's a two part-er the crepes first, Phil calls them Big Easy Crepes:

1 1/3 cups whole milk
1 cup all-purpose flour
3 large eggs
3 tbs unsalted butter
1 tbs sugar
1/4 tsp salt

Mix all ingredients in blender til smooth. Cover batter and chill for @ 15 minute no longer than a day. Spray 7" non stick w/vegetable oil. Ladle w/small ladle (3-4 tbs) batter in center of pan. Swirl to coat entire pan.Cook until the edges are light brown (about 1 min) Gently loosen edges (w/spatula) and turn over to cook it will begin to brown in spots in 30seconds or so.@ that time transfer to another plate and cover w/paper towel. Repeat action till batter is all used (adding spray oil as needed). Remember to put paper towels between crepes and covering the last.
(makes about 20)

Now for the filling:

1 oz yellow onion (diced)
1/2 oz. green pepper (diced)
1 oz tomato (diced)
1/4 garlic (minced)
1/4  tsp Joe's Stuff (Creole seasoning)
4 oz Crawfish tails
1 oz white wine
1oz unsalted butter
1 tbs oil
5 oz Goat Cheese
1/4 tsp salt
1/2 tsp chives (chopped)
1/2 tsp shallots (green onions chopped)

Add oil to saute' pan add peppers an onions saute' till soft.  Add  tomato, garlic and seasoning saute for 30 seconds add the tails and saute' for 30 more. Reduce heat slightly add wine the butter and adjust seasonings to your taste. Spoon onto warm crepes.  (filling serves 3)

Crayfish Quiche

Here's where I combined my love for crayfish w/my liking of quiche.

1/3 cup onions (finely diced)
1/4 cup red bell pepper (finely diced)

Crayfish Quich

2 tsp. garlic (minced)
1/2 lb crayfish tails
1/4 tsp. freshly ground black pepper
1/4 cayenne pepper
1/4 tsp. salt
2 tbs. chives (chopped)
2 tbs. grated Parmigiana-Regina cheese
1/2 cup white sharp cheddar cheese
12 cup medium cheddar cheese
1 cup whole milk
2 eggs
(dash Tabasco to taste)
Pre-heat oven to 400           

Melt butter in pan over medium heat. Add the veggies (not the chives) & 1/2 seasonings, saute' for 3 min.; add crayfish tails & saute' for 1-2min. more.  Remove from heat allow to cool.
In a mixing bowl whisk together milk, eggs, remaining salt & pepper, dash of hot sauce.  Arrange  crayfish tails in a pie shell (pre-made is fine w/me)

Reduce oven to 375 when pacing quiche in oven bake for 30 min. or til center sets.  Remove from oven when done & allow to cool before cutting.  Serve warm or cold to your liking