Baked Flounder With Scallop Stuffing

Submitted By: Jay Garcia

On: Sat Mar 20 19:47:37 GMT-0600 (CST) 1999

Serving Size : 6 

1/2 cup  butter
clove  garlic -- minced
small  onion -- finely chopped
/2 lb   scallops -- chopped
fresh ground black pepper
dry white wine
dry bread crumbs -- fine
6 flounder fillets -- 5-7 oz
1/4 cup  butter -- melted
1/2 cup  hot water


1 tbs    butter
2 tbs    flour
1 cup    milk
fresh ground black pepper
dry white wine

In a 10 inch skillet, melt the 1/2 cup of butter. Add garlic and
onion and saute until onions are translucent. Add scallops and
cook 2 or 3 minutes. Season with salt, pepper, and white wine
to taste. Add sufficient bread crumbs to prepare a moist stuffing.
Place each flounder fillet dark-side-up on a flat surface. Placing
the scallop stuffing in the center of each fillet, divide evenly
among the fillets. Fold both ends of each fillet over the stuffing,
overlapping the ends. Pour the melted butter and the hot water
into a 9x12 inch baking dish. Transfer the stuffed fillets to
the baking dish and bake 20 minutes while you prepare a white


In a small saucepan, melt butter, then whisk in flour.
Cook over low heat 2-3 minutes, whisking constantly. Then add
milk, and salt, pepper, and white wine to taste. Increase heat
to medium, whisking constantly until the sauce is thickened. Cook
several minutes over low heat, stirring.
When the flounder has baked 20 minutes, pour the white sauce over
the stuffed fillets. Return the baking dish to the oven briefly
and heat until the sauce begins to bubble.

Jay's Seafood Gumbo

Submitted By: Jay Garcia

On: Mon Mar 22 08:21:32 GMT-0600 (CST) 1999

This is an old original family recipe that's been around for at least 50 years 
that I know of. I don't remember too many things about the first two years of my 
life, so that's why I mentioned the 50 year mark. I guess that's when I ate my 
very fist "raw" oyster and man oh man, do I remember that !                  
Been eatin' dem ersters ever since ... 

                   --- Jay Garcia - Gateway! New Orleans 

Ingredients and Cooking Instructions:

4 lbs. Shrimp
2 lbs. Okra
1/2 cup flour
3 lg. Onions
1 cup parsley
1 cup green pepper
1 bay leaf
1 tsp tyme
1/2 tsp garlic puree
1 tsp white pepper
1/2 tsp paprika
1 pinch allspice
1 tbs Worcestershire
1/2 tsp cayenne pepper
1/2 cup olive oil
2 qt. shrimp water**
1 doz. gumbo crabs
1 12oz can peeled tomatoes
2 tbs salt

Fry okra in flour and olive oil, then fry onion and add rest of spices, green 
pepper, parsley, etc. Cook 1/2 hour then add tomatoes and cook additional 1/2 
hour. Add shrimp water and crabs. Cook until done to taste. Add shrimp last 5 
minutes or so. 

Serve in large shallow soup bowl over fresh cooked rice. ENJOY!!! 

**Shrimp Water: 

After peeling shrimp, boil the peelings and heads in 2 quarts water. Add water 
while boiling to maintain 2 quart level.

Sauteed Shrimp

Submitted By: Anonymous

On: Sat May 15 09:38:29 GMT-0500 (Central Daylight Time) 1999

SauteÚd Shrimp 


          6 Tbsp unsalted butter, softened 

          1/4 cup olive oil 

          1 Tbsp minced garlic 

          1 Tbsp minced shallots 

          2 Tbsp minced, fresh chives 

          Salt and freshly ground pepper, to taste 

          1/2 tsp paprika 

          2 pounds large shrimp, peeled and deveined 


Preheat broiler or grill. Combine butter, oil, garlic, shallots, chives, salt, 

pepper, and paprika in a large bowl. Blend thoroughly. Toss the shrimp in the

mixture until coated. Broil or grill the shrimp as close as possible to the 

flame for 2 minutes on each side. Serve immediately. Makes 6 servings. 

Add more garlic and you can call this dish "Garlic Shrmip" 

suzi's creole crawfish po-boy

Submitted By: suzi haxton

On: Fri Jan 28 12:50:06 GMT-0600 (Central Standard Time) 2000

1 loaf of fresh french bread

2 T. olive oil

1 lb crawfish tails

creole seasoning

1 med purple onion

salt and pepper to your likin'

tobasco sauce

heat oil in a good black skillet saute tails, onions and seasoning until golden 

brown. brush bread with olive oil and toast til brown. top bread with tails and 

onions and a dash of tobasco. serve with ,nuttin on it or dress it up with 

lettuce tomatoes and a dab of ain't nuttin better!