Shrimp & Grits

4 cups chicken broth
1 cup quick grits
garlic powder
salt
2 Tbsp butter
1 to 1 1/2 cups shredded cheddar
2 Tbsp olive oil
approx 1 lb shrimp, cleaned, shelled, & de-veined
4-5 links of chicken sausage (any type), sliced
1/2 medium onion, chopped
red pepper slices

To cook grits:  bring chicken stock to a boil.  Stir in grits.  Reduce heat, cover and simmer approximately 5 minutes.  Stir in cheese, garlic powder, butter, and salt to taste.

To cook shrimp:  Heat skillet with olive oil.  Throw in onion, peppers, and shrimp.  When shrimp has pinked up, throw in sausage.  Cook until sausage is heated through.

To serve, ladle a good amount of grits into a bowl, top with shrimp and sausage.


Recipe inspired by Heidi

Cajun Crab Dip

8 oz cream cheese, softened
1/3 cup sour cream
1 Tbsp cajun seasoning
dash hot sauce
dash Worchestershire sauce
1/2 cup finely shredded cheddar
8-12 oz artificial crab meat

Mix cream cheese and sour cream. Stir in spices, hot sauce, and Worchestershire. Mix in cheese, and then crab. Refrigerate. Serve with crackers.

Recipe by Meredith

Shrimp Ceviche

3/4 cup fresh lime juice
1 pound shrimp, cubed
6 roma tomatoes, diced
2-3 large cucumbers, diced
10 baby carrots, chopped fine
1/2 cup fresh cilantro, chopped fine
1 Tbsp ketchup
1 Tbsp habenero pepper sauce
salt and pepper to taste

Put shrimp in lime juice. If shrimp is uncooked, let shrimp set in lime juice until the shrimp becomes opaque (the lime juice "cooks" the shrimp); about 5 minutes. )Though I just used already cooked, deveined shrimp.) Add tomatoes, cucumbers, carrots, and cilantro. Toss until well mixed. Stir in ketchup, hot sauce, salt, and pepper.

Serve with tortilla chips.

*Lobster, conch, fish, or crab may be substituted for or added with the shrimp.

Recipe by Meredith

Broiled Tilapia Parmesan

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Recipe from Allrecipes.com

Crab Cakes with Spicy Sauce

Crab Cakes:

1.5 lbs crabmeat (real and/or artificial)
2 or 3 stalks celery, chopped fine
1 sleeve Ritz crackers, crushed
2 eggs
1/2 to 3/4 cup mayonnaise
1 tsp prepared mustard
1/2 tsp minced onion
1/4 tsp Old Bay seasoning
1/8 tsp cayenne pepper

Mix all ingredients. Spray hot skillet with non-stick spray. Form patties out of seafood mixture. Place patties in hot skillet. Cook until golden brown on both sides. Serve hot with sauce.

Sauce:

1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup hot salsa
1 Tbsp lemon or lime juice
1/4 tsp cayenne pepper
dash paprika
dash Tabasco sauce

Place all ingredients in blender. Blend until well mixed and smooth.

Recipe by Meredith

Cheesy Tuna Mornay

• 1 to 1 1/2 cup uncooked pasta
• 1 tablespoon butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
  
• 1 1/2 cups milk (1/2 & 1/2 to make it creamier)
  
• 2 cups shredded Cheddar cheese
• 1 cup frozen green peas
• 1 cup frozen corn kernels
• 2 (7 ounce) cans tuna, drained
• salt
• 1/2 cup bread crumbs or French fried onions

Cook pasta until tender; drain. Melt the butter in a small saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and pasta. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs or French fried onions over the cheese.

Recipe altered from original at Allrecipes.com

Noah's Ark Clam Chowder

3 cans New England Clam Chowder
3 cans cream of potato soup
1 can cream of celery soup
1 can minced clams, UN-drained
3 1/2 pints whipping cream

Mix all ingredients. Do not dilute soups. Heat in soup pot or crockpot until heated through; do not bring to boil. Garnish with parsley or pepper. Best to use only Campbell's brand soups.

Recipe from Mary

Crab Bites

4 Tbsp butter, softened
2 jars Kraft Old English cheese spread, softened
1/3 cup mayo
1/2 tsp onion powder
1/4 to 1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp paprika
2 cans crabmeat, drained
1 pkg English muffins (6 count)

Mis softened butter, cheese, and mayo together. Add dry ingredients and mix well. Stir in crab last. Spread evenly on English muffins (split apart into halves, making 12). Broil for 5-6 minutes, or until bubbly and golden. Cut each muffin into 4 or 6 bite-sized pieces. Serve hot.

I made up this recipe; there was an original (from Rita), but it was lost and we've been trying to figure it out for years. So this is what I came up with, and it's pretty close to the original, and really good!

Crab Newburg

2 Tbsp margerine, melted
2 Tbsp flour
1/2 tsp salt
1/4 tsp paprika
dash cayenne pepper
1 cup half and half
1/2 cup milk
1/4 cup cooking wine
2 egg yolks
2 cans crabmeat or artificial crabmeat

Stir together dry ingredients. Then blend in liquids, but not eggs. Microwave 4-7 minutes, stirring 2-3 times. Stir some of mixture into eggs, and then return to rest of mixture. Microwave 1-3 minutes, until thickened. Stir in crab. Serve in puff pastry shells.

Recipe from Mary

East Coast Tomato Soup

3 Tbsp chopped onion
1 clove garlic
1/4 cup margerine
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
2 1/2 cups half and half
2+ cups tomato juice
1/4 tsp Worchestershire sauce
Dash h ot pepper sauce
2 6oz cans crabmeat, drained

Saute onion and garlic in margerine until tender. Add flour, salt, and pepper. Cook and stir until bubbly. Add liquids. Stir constantly and bring to a boil. Reduce heat and add crabmeat. Stir until crab is heated through.

Recipe from Taste of Home cookbook