seafood

Video Recipe: Shrimp Alfredo

Shrimp Alfredo
1/4 cup heavy cream
Olive oil as needed
1 tsp crushed garlic
8 jumbo shrimp, peeled
1 tablespoon butter
2-3 tablespoons Parmesan cheese
Salt, pepper and basil to taste
8 ounces cooked fettuccine

Heat two skillets to medium high heat. Add cream to one and a little oil to the other.  In the skillet with the oil add the garlic and cook for roughly 1 minute then add the shrimp; season to taste with salt, pepper and basil.  When the cream in the other pan starts to simmer add the butter and cheese, stirring to incorporate.  Season the sauce with salt & pepper to taste.  As the sauce thickens prepare a plate with cooked fettucini.  When the shrimp is done add it to the Alfredo sauce and cook until sauce is the desired thickness.  Pour over the pasta and enjoy.

Recipe: Shrimp Ceviche

In my 2010 cookbook, Third Coast Cuisine, I included a classic Yucatan Civiche with lots of fresh fish and shell fish.  It was a very involved recipe and very delicious.  Now  thought I’d do one that’s a little more approachable.  Enjoy!

Shrimp Ceviche
Recipe Type: Appetiser
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 3 hours
Total time: 3 hours 10 mins
Serves: 4-6
Ingredients
  • 1 small red onion, finely diced
  • 1/2 cup cilantro
  • 1 clove garlic, minced
  • 1 TBL oregano
  • 1 small tomato, finely diced
  • 1 jalapeno, finely diced
  • 1 pound fresh Gulf shrimp, peeled, de-veined and finely diced
  • 1 orange
  • 1 lemon
  • 1/2 cup Key lime juice (you can use regular lime juice but it isn’t the same)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 avacado, finely diced
  • Salt and pepper to taste
  • 3-4 TBL extra virgin olive oil
Instructions
  1. In a large bowl add first 13 ingredients in order. Mix thoroughly.
  2. Cover tightly with cellophane and refrigerate for at least three hours.
  3. Drain excess liquid before serving, toss with olive oil and adjust seasoning to taste.
  4. Serve with tortilla chips or platanos (fried plantains).

Shrimp Ceviche

Recipe: Gumbo Balls

Recipe: Mobile Bay Gumbo

I was born on the shores of Mobile Bay and I have spent more than 30 years living, hunting, fishing, cooking and most importantly eating beside its lapping waves.  This beautiful and historic body of water provides a bounty of food especially seafood and wild game.  This particular gumbo uses proteins found in or around Mobile Bay – duck, shrimp, oysters and flounder.  Dig it!

Mobile Bay Gumbo
Recipe Type: Soup, Main
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
Serves: 4-8
Ingredients
  • 4 duck breasts
  • Olive oil (if needed)
  • 1/2 cup flour
  • 2 onions, diced
  • 1 bunch celery, diced
  • 3 bell peppers, diced
  • 3 cloves garlic, minced
  • 1 pound fresh okra, sliced
  • 1 gallon seafood stock (give or take)
  • 1 TBL oregano
  • 3 Bay leaves
  • 1 TBL thyme
  • Salt, pepper and/or Cajun seasoning to taste
  • 2 pounds flounder filets, 1″ diced
  • 2 pounds peeled shrimp
  • 2 pints oysters (with liquid)
  • Worcestershire Sauce to taste
  • Louisiana hot sauce to taste
Instructions
  1. Lightly season the duck breasts and put skin-side down in a heated gumbo pot and cook until fat is rendered and skin is crispy as all get out, roughly 7 minutes. Remove the duck meat but leave that glorious fat.
  2. Add olive oil (if needed) so that you have 1/2 cup of fat in the pot and then add the flour, season to taste and cook the roux until the color of chocolate (about 15 to 20 minutes) stirring constantly.
  3. Add the onions, celery and peppers and cook another 5 minutes.
  4. Add the garlic, okra and stock. Bring to a boil and reduce to a simmer.
  5. Add the herbs and season to taste.
  6. Dice the duck and add to the gumbo. Cook for 20 minutes.
  7. Add the fish and cook for five minutes.
  8. Add the oysters and cook for three minutes.
  9. Add the shrimp and cook until pink, about 5 minutes.
  10. Season to taste with Worcestershire Sauce and Louisiana hot sauce.
  11. Serve over rice.

Photo courtesy of Lynne Brown

Notes

If you can’t find flounder then sheepshead or even catfish will do.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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