Pan Grilled Fish with Lemon Butter Sauce | Healthy Seafood Recipe
Sea Food Recipe | Pan Grilled Fish in Butter Lemon Sauce | Grilled Fish Recipe
This Easy Lemon Butter Fish is fabulous with any tender, mild flavored white fish.
Ingredients:
• Pangasius fillet
• Butter
• Lemon Juice
• White Flour
• Garlic
• Pepper powder
• Shallots
• Parsley
• Salt
Dragon Chicken Recipe ????????
#seafoodrecipe, #grillfishrecipe #grillfishwith butterlemon #butterlemonsauce #fishrecipe
Gumbo Festival | A Taste of Louisiana with Chef John Folse & Company (1996)
Chef Folse visits the Gumbo Festival in Bridge City and prepares chicken and andouille gumbo; shrimp, crab and okra gumbo; and potato salad and jalapeno corn bread. John's guest is the Reverend Monsignor J. Anthony Luminais, pastor of the Holy Guardian Angels Catholic Church, who helps the chef demonstrate the secret to preparing perfect rice.
In this episode from the “Fairs & Festivals of Louisiana” series of “A Taste of Louisiana” from October 5, 1996, Chef John Folse visits the Gumbo Festival in Bridge City. In the kitchen, he cooks Chicken, Oyster & Andouille Gumbo and Shrimp & Crabmeat Gumbo. He also shares the secret to preparing perfect rice and discusses the history of the Gumbo Festival with the Reverend Monsignor J. Anthony Luminais, the pastor of the Holy Guardian Angels Catholic Church.
Quick & Easy Blackened Alligator Cheesy Pasta on the Flattop Griddle | Let’s Go!
#shorts #cooking #pasta
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How To Make The BEST Shrimp Stew EVER
How To Make The BEST Shrimp Stew EVER - If you're looking for a delicious and easy shrimp stew that will warm you up on a cold winter day, then this is the recipe for you! With just a few ingredients, you can make a delicious and hearty shrimp stew that everyone will love. Give it a try today!
Ingredients:
1 lb of Raw Shrimp
3/4 cup of Butter or Oil
¾ cup of Flour
½ Yellow Onion, chopped
½ Bell Pepper, chopped
1 Celery Stalk, chopped
3 Garlic cloves
1 Green Onion stalk, chopped
7 oz of drained Diced Tomatoes
1 tbsp. Tomato Paste
32 oz of Chicken or Seafood Stock
1 tbsp. of Water
Creole Kick
Onion Powder, to taste
Garlic Powder, to taste
Cayenne Powder, Optional
Salt and Pepper, to taste
2 - 3 Bay Leaves
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Amazing Seafood Gumbo Recipe ????????????
#Plated #SeafoodGumbo #gumborecipe
INGREDIENTS
2 pounds unpeeled fresh large shrimp
1/2 cup dried shrimp (optional)
1 stick of butter for roux
1 tablespoon of butter
2 (32-ounce) jars of seafood broth
1 pound andouille sausage, sliced
1 pound of cut up okra
1 filet red snapper
1/2 cup Crisco
3/4 cup all-purpose flour
2 cups finely chopped yellow onion
1 cup finely chopped red and green bell pepper
1 cup finely chopped celery
2 tablespoons minced garlic
1 (12-ounce) bottle amber beer
1 tablespoon Cajun seasoning
1 tablespoon of Paul Prudhomme seafood seasoning
1 teaspoon garlic powder
1teaspoon onion powder
1 teaspoon paprika
1 teaspoon pepper
Old bay sprinkled on seafood to taste
1/2 tablespoon gumbo filet
1 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 tablespoon fresh thyme
1 tablespoon fresh oregano
3 bay leaves
1/2 cup green onion tops
1/4 cup chopped fresh parsley
1 pound lump crabmeat
INSTRUCTIONS
Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
In a large pot add broth, shrimp shells and dried shrimp.
Bring broth to a boil, reduce heat and simmer 15 minutes. Remove shrimp and shells from broth and set broth aside
In a large Dutch oven, cook sausage until browned in 1 tablespoon of butter.
Remove sausage with a slotted spoon and set aside.
Cook okra in Dutch oven for about 5-7 minutes until browned. Remove okra and set aside.
Add oil and remaining 1 stick of butter to Dutch oven. Heat over medium heat until butter is completely melted.
Add flour and stir with wooden spoon until smooth.
Reduce heat to medium low and cook, stirring frequently until roux is a dark chocolate color. This will take 30 to 40 minutes.
Add onion and cook for 5 minutes, stirring frequently.
Add green and red pepper and celery and cook for 5 more minutes, stirring often.
Add garlic and cook 1 minute.
Add beer and stir in well.
Pour broth into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
Add all dry seasonings, Worcestershire sauce, thyme, oregano and bay leaves, plus the reserved andouille sausage and okra. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
Add green onions, parsley, and shrimp. When shrimp are pink, add fish and stir in crabmeat and simmer for another 20 minutes.
Serve with white rice.
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How To Make The Perfect Seafood Boil Bag at Home
It's about time for the good weather to start rolling in and one of the first things I think about when it starts to get warm out, is a good ol' seafood boil. The boil bag restaurants are popping up everywhere but they can cost a fortune. Today, I show you how to do it at home. Let's#makeithappen
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Shopping List:
3 lbs crab legs
2 lbs shrimp
4 lobster tails
2 lbs small potatoes
1-2 onions
2-3 lbs andouille sausage
4 corn on the cob (cut in half or quarters)
2 sticks of butter
1-2 heads roasted garlic
2 tbsps fresh garlic or garlic paste
juice of 1 orange
juice of 1 lemon
2 tbsps hot sauce
1 tbsps worcestershire sauce
1 tbsp chicken bouillon powder
AP and Lemon bae
1 cup chicken broth
1/4 cup diced parsley