Winners left to right Karla Trabone (2nd Place), Terri Melna (1st Place), Linda Windham (3rd)

BUFFALO SHRIMP— 4 SERVINGS

5 lbs. peeled and deveined shrimp
2 cups flour
2 cups Cajun hot sauce
2 cups melted butter
1 cup smoky barbecue sauce
2 tablespoons Cajun blackening spice

Combine hot sauce, butter and barbecue sauce
in bowl - set aside. Season shrimp with
Cajun spice and toss around in the flour until
well coated. Deep fry shrimp until they are
brown and crispy. Place shrimp in a large mixing
bowl and smother with sauce.
Serve over greens, pasta or rice.
 

SPICY ISLAND SHRIMP — sERVES 4

1 ½ lbs. wild Florida shrimp peeled and deveined
1 C diced pineapple
½ C diced water chestnuts
2 T fresh Florida lime juice
2 T olive oil
2 T Florida honey
1 T minced garlic
2 t soy sauce

Combine all ingredients and toss well. Chill for 2 hours. Drain and place on broiler pan. Broil 3-4” from heat source for 3-4 minutes or until shrimp are opaque and pineapple begins to brown.
 

MAQUE CHOU (pronounced Mock Shoe) – corn/tomato stew

1 cup roux – medium heat stir ½ cup flour into ½ cup hot vegetable oil and keep stirring until it is the color of a pecan nut)
2 large bell peppers, cored and chopped
1 large sweet onion (Vidalia), chopped
1 cup coarsely diced green onion
¾ cup chopped parsley
7 cloves garlic, crushed
8 ears corn, with kernels cut off (reserve ears)
2 cups coarsely chopped tomatoes
1 bottle clam juice
2 cups chicken stock
1 tbsp tomato paste
1 tsp seasoned salt
2 lbs peeled jumbo shrimp
hot sauce to taste

Heat roux slowly in iron Dutch oven. Stir in bell peppers, onions, parsley and garlic. Cook and stir for 5 minutes. Add corn, tomatoes, clam juice and stock – stir. With chef’s knife, scrape corn ears to get every bit of pulp and juice you can. Add corn scrapings to Dutch oven and stir. Add paste, salt and hot sauce. Crush 4-5 of shrimp with side of chef’s knife and dice. Add to mix and stir. Cook over medium heat, stirring frequently for 20 minutes. Test for flavor. Adjust salt and hot sauce levels if needed. Bring to boil and add shrimp. Cook, cook on high for 2 minutes. Remove from heat and serve
 

Lobster Thermidor

1   2 – 2 ½ lb. lobster
1  lemon
2  tablespoons shallots, minced
¼  c. white wine
1  tablespoon Dijon mustard
½  c. grated Gruyere cheese
2  tablespoons butter
2  tablespoons flour
1  cup milk
1  egg yolk
2  tablespoons heavy cream
Sherry
Paprika
S&P

Melt butter, blend in flour – cook 2 minutes. Add shallots. Slowly stir in wine and milk – thicken. Mix mustard and 1 beaten egg yolk and 2 tbsps. cream. Add to sauce. This should be thicker than a normal Bechamel sauce. Season with salt & pepper. Add a splash of sherry.

Par-boil lobster. Split lobster down the center length-wise. Remove meat. Add meat to sauce. Pile into shells. Top with grated cheese and paprika. Place under broiler until bubbly hot.

I serve with twice-baked potatoes – very good.
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LINGUINE WITH SHRIMP

Boil linguine.
In the meantime, heat sauté pan. Add a nob of butter and 3 tbsps olive oil. Add 1 or 2 cloves of crushed garlic. Add 1 minced onion, 4 green onions sliced. Add 1 shredded carrot, 4 dried tomatoes chopped small, 1 to 1½ cups shrimp stock (can use clam juice if so desired), a little bit of red wine, 1 canned chopped tomatoes (Italian style nice), garlic powder, pepper, oregano, onion powder, light seasoned salt, crushed red pepper (2 shakes). Simmer a few minutes. Add 1 lb. Peeled shrimp and fresh parsley. Simmer until shrimp are pink – about 3 minutes. Toss with linguine and serve. Pass the parmesan cheese.


All seasonings are added to your liking as far as amounts.

I sauté carrot, onion, celery, chopped tomato, garlic in a bit of butter and olive oil. Add bay leaf and peppercorns, parsley, fresh basil if you have it. Sweat veggies. Add shrimp shells (heads too if you have them). Cover with water. Simmer ½ hour. Strain and use as your stock

 

Grilled Shrimp  6-8 servings

1.5 lbs. large shrimp peeled & deveined

5 tablespoons of Andy's island scampi butter

1 tablespoon fresh lime juice

Melt island butter in small pan and simmer for 1 minute. 

Reserve about a third of the butter mixture. 

Dip each shrimp into remaining butter mixture and

Spread on two parallel skewers ‘

Grill shrimp over hot coals, brushing with reserved island butter

turning once and cooking until done (approximately 3 minutes).

Pan Roasted Grouper with Asparagus 4 servings

1.5 lbs. Grouper Fillet 3/4 inch thick, cut into 4 pieces

Coarse salt and freshly ground pepper

2 T extra virgin olive oil

1 C blanched, pencil thin asparagus tips

1/2 cup dry white wine

2-3 T unsalted butter

1-2 T chopped Tarragon Leaves

Season Grouper on both sides with sale and pepper.   In a casserole or skillet, heat the oil over moderate heat.  Add fish, flesh side down and sauté for 4 minutes.  Turn the fish and sauté, skin side down for 4 minutes.

Add the asparagus to skillet with the fish and cook for 2 minutes.  Add the wine, partially cover and cook for 1minute more. Remove the fish to a serving platter.  Stir the butter and tarragon into the pan with the asparagus and spoon the sauce over the fish.  Serve with rice.