Video and Recipe: Fried Shrimp with Crab Etoufee Topping

From CajunCookingTV.com:




Ingredients for Fried Shrimp Norman:

1 pound Large or Jumbo Shrimp

Crab Etouffee (see recipe)

1 package Fish/Shrimp Fry (or Corn Flour)

½ cup All-purpose Flour

1 Tablespoon Tony’s Creole Seasoning

1 Tablespoon Sea Salt

Canola Oil

1 egg

½ cup milk

Directions:

Make Crab Etouffee according to recipe, but use less water or stock. Etouffee should be a thick consistency.

Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.

In a mixing bowl, prepare the Fish/Shrimp fry by blending ½ cup All-purpose flour, Sea Salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk. This is the egg wash.

Take each shrimp and coat in the egg wash.

Move shrimp to the Fish Fry mixture and coat with corn flour.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.

Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
Serving Suggestions for Fried Shrimp Norman:

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the Crab Etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of Crab Etouffee and take a big bite of some deliciously good groceries.

Crab Etouffee



Ingredients for Crab Etouffee:

½ lb Fresh Crabmeat (claw or white)

¼ cup of Flour

5 tablespoons butter

2 cups Cajun Trinity with minced garlic

1 can Rotel tomatoes

1 cup white rice

1 teaspoon Tony’s Creole Seasoning

Chopped green onions or Parsley for garnish

Directions:

To begin, in a medium saucepan – boil 2 cups water. Add 1 cup rice. Stir. Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic. Set aside in a bowl. In the same skillet make a roux. Melt 4 tablespoons butter on medium heat (#6). Gradually add in ¼ cup of flour stirring constantly. For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet. Add Rotel tomatoes and 4 cups water. Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat. Season with 1 teaspoon of Tony’s Creole Seasoning. Simmer another 10 minutes stirring occasionally.
Serving Suggestions for Crab Etouffee:

Serve Crab Etouffee over rice in a deep plate. Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Video: Easy Shrimp Dip!

From Denny: This is something we really enjoy here in Louisiana. If it isn't a gravy with rice, a soaked cake then it's a dip of some kind, preferably with seafood. Shrimp is the number one choice for dips!



From CajunCookingTV.com:

Yield: This quantity will serve a party of 15-20. Just double the ingredients if you’re having a larger party.

Ingredients for Shrimp Dip:

½ pound medium to large boiled shrimp (peeled and deveined)

1 package cream cheese (softened)

¼ cup sour cream

¼ cup chopped green onions

1 tablespoon ketchup

½ teaspoon prepared horseradish

1 stalk celery (cut very small)

Tony’s Creole Seasoning

Directions:

Using a food processor, place all ingredients except the celery. Pulse several times until mixed well leaving a bit of chunky shrimp.

Remove mixture to a mixing bowl using a rubber spatula. Carefully remove the mixture from the blade.

Fold in the chopped celery. The celery gives the dip a good crunch.

Mix in a sprinkling of Tony's Creole Seasoning.

Serving Suggestions for Shrimp Dip:

Pour into a pretty bowl or hollowed out Hawaiian sweet bread or serve with Petite Mini Toasts.

Recipe Video: Chocolate Pecan Pie

From Denny: This is from the Food Network show Down Home with the Neelys. I love a good chocolate pecan pie and haven't made one in a while. This will give you a good idea of how to make your own and a chance to practice before Thanksgiving comes so fast you wonder where the year went! I often start looking for holiday menu items in July and August when there is no pressure to decide, giving me plenty of time to get creative, try out a few things and filter what I think others will enjoy. This cooking couple is a joy to watch and easy to follow their recipes too!

Poem titled "First Impressions"

Image by jcolman via Flickr

Poem titled "First Impressions"

By Peggy W @ HubPages (a friend)

From Denny: This is a lovely short six line poem that you will enjoy!

Videos How to BBQ a Turkey on Your Grill & Deep Fry Turkey Safely

From Denny: We love our deep fat fried turkey here in Louisiana but it can be a mess and even dangerous to prepare if you don't know what you are doing. This video is from Canada and these guys had a great idea of how to BBQ a turkey for Thanksgiving on a normal outside grill for just a few hours. How they packed the turkey was smart.

Though they could have added the bacon on top of the turkey at the beginning of the grilling instead of stopping it toward the end, adding raw bacon (hello, bacteria!) and then overcooking the bird just to cook the bacon.

The video is sped up to fast forward that it is witty and funny, really easy to watch - AND you get a great, easy and fast idea of how to cook a turkey on your grill! Why wait until a holiday and do like we do in Louisiana: cook it any time you "have a taste" for a special food!



Here is the smart way to deep fry a turkey - funny AND informative video:



For safety and grilling tips:

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