Marinated Texas Grilled Shrimp

Marinated Texas Grilled Shrimp
* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Clam Rice

I use the canned kind just as good

Cooking instructions:

Rinse the clams in hot water. Then, rinse them several times, under strong running water if possible, to wash all the sand out.

Heat the oil and saute the finely chopped onion, the crushed garlic, the pepper and the parsley.

Add the tomato sauce, the salt and the clams (don't stir excessively to avoid breaking the shells). It is better to shake the pot instead.

Add the stock and the wine. Bring to a boil and then stir in the rice and the spices lightly browned and crushed.

Let it boil, covered, over high heat until the rice grains begin to open, then lower the heat and allow it to simmer until the rice is tender.

By Workingman Charters

Herb Butter for Texas Fish

1 pound of unsalted butter

juice of 2 lemons

sea salt, white pepper to taste

half of a bunch cilantro roughly chopped

zest of 1 lemon

3 tbls of orange juice concentrate

in a large bowl mix all ingredients with a hand mixer make sure all is incorporated well. then simply shape to your needs either with a melon scoop lay in a piece of plastic wrap and roll into a log shape. then freeze and place on your desired choice of cooked fish. Grouper, Mahi Mahi,Salmon or shrimp works well.

southern style amberjack

Southern-Style Breaded Amberjack

INGREDIENTS:

• 1 lb. amberjack fillets
• 2 tbsp. Louisiana-style Mustard
• 1 c. coarsely ground pecans
• 1 tsp. horseradish
• 1/2 c. breadcrumbs
  
  

Directions:

In a small bowl, mix all ingredients. Pat dry the fish filets and coat on both sides with the mixture. Grease an oven tray or dish and lay fish on it. Sprinkle with fat-free spray (Pam) and bake at 350 degrees for about 8-10 minutes.

Texas Amberjack - Broiled

Amberjack

Ingredients
1 1/2 pounds Texas amberjack fillets 1 teaspoon ground marjoram 1 teaspoon ground allspice 1 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon ground thyme 2 tablespoons minced onion 1 teaspoon minced garlic
Preparation
Place fish on well-oiled broiling pan. Combine spices; apply generously to fish. Mix onion and garlic; spread over fish. Broil 5-6 inches from source of heat for 15-20 minutes of until fish flakes easily with a fork. Yield 4 servings

Garlic Shrimp

Garlic Shrimp

1/3 cup of butter.
1 ½ to 2 pounds large shrimp, peeled and deveined.
4 to 6 medium cloves garlic, crushed and minced.
1/3 cup chopped fresh parsley.
2 ½ tablespoons of lemon juice.
Salt. - I omit because salt normally makes shrimp tough
Instructions for Garlic Shrimp:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt then stir well.
Remove the pan from the heat and serve.

Recipes

Seafood


Salmon Patties
1 can of pink salmon
1 egg
1 /2 Cup fresh bread crumbs
1teaspoon Old Bay Seasoning
salt and pepper to taste
Vegetable Shortening for frying
Pick any bones out of salmon.In a mixing bowl, beat egg and add salt, pepper, Old Bay, bread crumbs and salmon. Gently mix until just combined.
Drop mixture by large spoonfuls into the hot shortening and press flat with a spatula.Cook until golden brown on each side, about 3 to 5 minutes.

BROILED RED SNAPPER
4 red snapper fillets
juice of 2 limes
1/2 teaspoon white pepper
1 garlic clove, finely minced
1 shallot, finely chopped
1/4 cup water
1/2 stick of butter
1. Season fish with lime juice, white pepper, garlic, shallot. To marinate refrigerate for 15 minutes.
2. Place in a shallow broiler with the water. Broil for 10 minutes until done. Serves 4.


STUFFED FLOUNDER WITH CRAB MEAT
4 flounder fillets
juice of 2 limes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, finely minced
1 shallot, finely chopped
1 tablespoon cilantro, finely chopped
1 cup cooked crab meat
1/4 cup chicken stock
1. Season fish with lime juice, salt, black pepper, garlic, shallot and cilantro. Place a little of the crab meat in the center of each fillet and roll into a log. Use a toothpick to hold together.
2. Place in a shallow baking dish and add the chicken stock. Cook uncovered for 20 minutes at 400 degrees until done. Serve with corn fritters. Serves 4.