Shrimp and corn chowder

The theme around here is shrimp! Eating it at least every Friday.


I didn't really measure and just tossed in a bunch of stuff, and I'll most likely experiment some with this next time I do it. Adding some tomatoes might be nice. Also wondering if pureeing half would really make that much of a difference. I really like it just like this.

Ingredients:

• 5 cups, peeled and cubed, potatoes
• 4 cups stock
• 5 cups milk
• 2 cans cream style corn
• 1 can whole kernel corn, drained
• 1.5 lbs peeled boiled shrimp
  
• 1 small onion, finely chopped
• 4 tbs butter
• 0.25 cup flour
• Garlic, lots of it, chopped
• Liquid crab boil
• Salt and pepper to taste

Directions:

1. Boil potatoes with liquid crab boil seasoning, following measurements on the bottle, drain when done, and set aside.
   
2. Warm stock in large pot.
   
3. Melt butter in skillet and saute onions and garlic until onions are clear.
   
4. Add milk.
5. After milk is warmed, whisk in flour and stir until thickened.
6. Add milk mixture to the stock, stirring until combined.
   
7. Add corn and potatoes.
   
8. Heat over medium fire for 20-30 minutes.
9. Add shrimp. Be careful that there isn't too much heat after this. Don't want to cook the shrimp and further.
10. Salt and pepper to taste.
11. Sprinkle with green onions.
    

BBQ Shrimp

With Rouse's having sizable, local shrimps (pronounce it swimps ;-) ) for only $3.49 a pound, we've been eating more shrimp. These are nice size guys, 10 count I think....that is 8-10 shrimp constitute one pound.

Tonight I made BBQ shrimp, quite possibly the easiest shrimp dish I make, courtesy of River Road Brand spice packets. I follow the instructions on the spice packet pretty closely but add a few extra touches, which I am sure you can pick out from the list below. I am also a fan of the read beans spice packet, using only it and an onion to season my beans. It makes me happy to know I can order it online when we eventually leave New Orleans.

Ingredients:

• 2 pounds large shrimp, with shell and head on
• 2 sticks butter
• 1 lemon, quartered
• 3 tablespoons Worcestershire (pour a glugg, glugg, gluug...don't measure)
• 1 BBQ shrimp seasoning packet
• 1 spalsh of out of your beer (tonight it was Abita Amber)

Directions:

1. Melt butter in a shallow baking dish
2. Add spices, Worcestershire, and beer
3. Place shrimp in a single layer in dish
4. Squeeze the juice of the lemon over shrimp, toss the rind on top
   
5. Bake at 350 degrees for 15-20 minutes or until shrimp are pink

Yummy and easy. Serve it with some french bread to sop up the spicey butter sauce and a large green salad.

Crawfish Pie

I've experimented a bunch with various crawfish pie recipes, but this is what I've finally come up with as the best. Lots of crawfish pie recipes involve cream of mushroom or celery canned soup and or bread crumbs/cracker crumbs, but I don't particularly care for those. This one is more like your favorite etouffee baked in a pie shell.

These measurements are approximate, and you can adjust to suit your needs and tastes. I a little more than tripled this recipe and came out with 40 small pies.



Ingredients:

• 1 stick butter
• 1 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/2 cup chopped celery
• 2 tablespoons chopped parsley
• 3 tablespoons chopped garlic
• 1 can diced tomatoes
• 1 pound crawfish tails
• 2 tablespoons flour
• 1 cup water
• 1 frozen pie shell (or 10-12 small pie shells)
• Salt, pepper, cayenne, and/or Tony's

Directions:

1. Melt butter in a large skillet over medium heat.
2. Add all fresh vegetables.
3. Saute for about 8-10 miuntes, or until golden brown and wilted.
4. Stir in tomatoes, and cook down for an additional 5 minutes.
5. Stir in crawfish tails
6. Season to taste. Be careful not to over season if you are using tails left over from a boil.
7. Dissolve flour in water and add to mixture as needed to thicken.
8. Spoon into frozen pie crust (or your own if you are that ambitious!)
9. Bake until warm and crust is brown or freeze.

I like to make the individual pies and freeze them to use a few at a time or for parties. I just pop them directly into the oven and bake for about an hour. I serve them for supper with a large salad.