Serving Size : 6 1/2 cup butter clove garlic -- minced small onion -- finely chopped /2 lb scallops -- chopped salt 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 WHITE SAUCE: 1 tbs butter 2 tbs flour 1 cup milk salt 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 sauce. WHITE SAUCE: 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.
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.
SauteÚd Shrimp Ingredients: 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 Directions: 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"
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 mayo....et-twaaaaaaaa ain't nuttin better!