Side Dish

  • 2 tablespoons butter
  • ½ cup grated onion
  • 1 teaspoon minced or pressed garlic
  • 2 cups cooked chicken, turkey, salmon, or finely chopped shrimp
  • 1 teaspoon lemon juice
  • ¾ cup chicken stock, preferably homemade
  • 1 tablespoon Worcestershire sauce
  • salt, pepper, and cayenne to taste
  • 2 eggs, well beaten
  • 1 cup dry breadcrumbs
  • 1 sleeve saltine crackers, finely crumbled
  • cooking oil for frying

Croquetes

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  • 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
  • 1 tablespoon fresh lemon juice 
  • ½ teaspoon distilled white vinegar 
  • ½ teaspoon seafood boil spice, or more to taste 
  • Dash of celery seed 
  • ⅓ cup mayonnaise (reduced fat is fine) 
  • ⅓ cup sour cream (reduced fat is fine) 
  • ⅓ cup thinly sliced celery 
  • ½ small red bell pepper, diced (optional) 
  • ¼ cup finely diced red onion (optional) 
  • 2 ripe avocados

Old School Shrimp Salad

Old School Shrimp Salad

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Course: 
  • 6    large artichokes
  • 1    cup extra-virgin olive oil, in all
  • ¾    cup diced yellow onion
  • ½    cup corn kernels
  • ½    cup diced green bell pepper
  • 1    pound Louisiana crawfish tails with fat
  • 4    cloves garlic, minced
  • 2    tablespoons minced parsley
  • 4    cups breadcrumbs
  • 1    cup finely grated Parmesan cheese
  • 1    tablespoon Creole seasoning
  •     salt, pepper, and cayenne to taste
  •     chicken stock, if needed for moistening stuffing
  • 6    lemon slices, for garnish

Crawfish-Stuffed Artichokes

Crawfish-Stuffed Artichokes

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  • 3 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups half & half
  • 1 (1-pound) loaf soft French bread
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • ¼ pound tasso or seasoned ham, coarsely chopped
  • 1 pound crawfish tail meat with fat, coarsely chopped
  • 3 green onions, sliced
  • fresh basil, for garnish (optional)

Crawfish Bread Pudding

Crawfish Bread Pudding

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  • 1 pound jumbo shrimp (16/20 count)
  • 2 tablespoons olive oil
  • ¼ cup sliced green onions
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon fine sea salt
  • fresh black pepper
  • ¼ cup peanuts
  • ½ teaspoon chile powder
  • ½ teaspoon ground coriander
  • 2 tablespoons sriracha
  • 1 teaspoon Cholula hot sauce
  • 1 tablespoon unsalted butter
  • ¼ cup fresh cilantro leaves, coarsely chopped
  • ¼ cup fresh mint leaves, coarsely chopped
  • juice of 1 lime

Peel-N-Eat Shrimp

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Course: 
  • 1 pound fresh or frozen broccoli florets
  • 1 small onion, minced
  • 1 cup long-grain rice (not parboiled or instant), washed
  • 1½ cups Cream of Celery Soup (preferably home made)
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon onion soup mix
  • Pepper
  • 1½ cups water or chicken stock
  • ½ pound Velveeta, shredded

 

Broccoli, Rice, and Cheese Casserole

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