shrimp

  • About 8 medium-sized ears corn, or 4 cups thawed frozen or drained canned corn kernels 
  • 6 ounces salt pork, trimmed of rind and cut into small cubes, or 6 thick slices bacon, cut crosswise into 1-inch lengths
  • 2 tablespoons canola or other high­-quality vegetable oil, if using salt pork 
  • ½ cups finely chopped leek, including pale green portion
  • 2 cups finely chopped yellow or white onion 
  • 3 tablespoons all-purpose flour 
  • 4 cups vegetable or reduced-sodium chicken broth 
  • 4 cups diced or sliced peeled boiling potatoes (about 2 pounds) 
  • 2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried thyme 
  • 2 bay leaves 
  • 1 cup heavy (whipping) cream, light cream, or half-and-half 
  • Salt 
  • Freshly ground black or white pepper 
  • Ground cayenne or other dried hot chile or hot sauce
  • fresh thyme sprigs, for garnish

McNair's Corn Chowder with Seafood Variations

McNair's Corn Chowder with Seafood Variations

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Course: 
  • 1 pound of peeled crawfish tails 
  • 1 pound of shrimp, peeled and deveined 
  • ½ cup of oil 
  • 1 large bell pepper, ground 
  • ½ cup of chopped onion 
  • ½ cup of chopped celery 
  • 1 teaspoon of cayenne pepper 
  • Salt and black pepper, to taste 
  • 2 eggs 
  • 1 cup of bread crumbs , or 3 or 4 slices of bread 
  • 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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Course: 
  • ¼ cup diced yellow onion 
  • ¼ cup diced bell pepper (red and/ or green) 
  • Olive oil or butter for sautéing and coating the baking dish 
  • 4 cups cooked white rice 
  • ¾ cup mayonnaise 
  • ½ cup tomato sauce 
  • 12 ounces peeled and deveined medium shrimp 
  • 1 pound crabmeat, picked over to remove shells 
  • 2 tablespoons seafood boil spice 
  • 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

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Course: 
  • 3 lb. unpeeled, large raw shrimp, peeled and deveined 
  • 1 to 3 Tbsp. Shrimp Seasoning (recipe follows) 
  • 6 Tbsp. butter, softened and divided 
  • 2 cups chopped onion 
  • 1 cup chopped green bell pepper 
  • 1 cup chopped celery 
  • 3 garlic cloves, minced 
  • 1 (28-oz.) can diced tomatoes
  • 2 bay leaves
  • 1 Tbsp. Worcestershire sauce
  • Hot sauce
  • 2 Tbsp. all-purpose flour
  • Garnishes: chopped green onions, chopped fresh parsley

 

Shrimp Seasoning: combine the following

  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground red pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Shrimp Creole

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Course: 
  • ½ cup of chopped onions
  • ½ cup of chopped celery
  • ¼ cup of butter 
  • 2 eggplants, peeled, diced or sliced, boiled, and drained
  • 1 cup of bread crumbs
  • 1 pound of boiled shrimp, peeled and chopped
  • ½ pound of crab meat
  • 2 eggs, beaten 
  • ¼ cup of chopped green onion tops
  • ¼ cup of chopped parsley
  • salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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Course: 
  • 1½ cups (3 sticks) butter 
  • 3 cups chopped onions 
  • 2 cups chopped green bell peppers 
  • 1 cup chopped celery 
  • ½ cup all-purpose flour 
  • ½ cup chopped fresh parsley 
  • 1½ pounds medium shrimp, peeled and deveined 
  • 1½ pounds peeled crawfish tails 
  • 2 cups half-and-half 
  • 1 pound Velveeta or American cheese, cubed 
  • 2 tablespoons chopped pickled jalapeño peppers 
  • 2 teaspoons chopped garlic 
  • salt 
  • cayenne pepper 
  • 1 pound fettuccine, cooked according to the package directions and drained 
  • 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

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Seasoning mix:

  • 2 teaspoons salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sweet basil leaves
  • ½ teaspoon dry mustard
  • ½ teaspoon white pepper
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne

 


  • 1 pound medium peeled shrimp

Creamy mixture
  • 1 (12-ounce) can evaporated skim milk
  • ½ cup nonfat cream cheese

  • ¾ cup chopped onions
  • ¾ cup chopped red bell peppers, in all
  • ¾ cup chopped yellow bell peppers, in all
  • ¾ cup chopped green bell peppers, in all
  • ½ cup defatted seafood stock
  • 1 ½ cups apple juice, in all
  • ½ teaspoon minced fresh garlic
  • 6 tablespoons nonfat dry milk
  • ¼ cup nonfat mayonnaise
  • 3 cups cooked rice or 6 cups cooked pasta shells


 

Sweet Pepper Cream Shrimp

Sweet Pepper Cream Shrimp

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