Baked Oysters

Disclaimer: these vague directions have been verified with the cook and this is as good as it gets!

2-3 pints oysters, drained on paper towels
butter
Worcestershire sauce
plain white breadcrumbs
salt and pepper
half & half cream

Butter a glass baking dish. Put drained oysters in the dish. Sprinkle with salt, pepper, and Worcestershire sauce. Cover with finely crumbled bread crumbs. Drizzle with half & half. Dot with butter. Bake at 375º F for 30-45 minutes or until browned.

Gran Duddie

Shrimp Dip

And now, with much ado . . . 

2 pounds cream cheese, diced and softened

1/2 pound cooke, chopped shrimp (can use small, frozen salad shrimp)

1 medium onion, chopped 

1 medium tomato, chopped 

4 banana peppers, chopped 

3 Torrido peppers, chopped (Trappey's label usually has them)

1 tablespoon garlic juice or 4-5 cloves, pressed.

Chop onion, tomato, and peppers in a food processor.  In a large, microwave-safe bowl, combine pepper mixture, cream cheese, shrimp, and garlic.  Microwave for 20 minutes on high, stirring every 5 minutes.  Serve with tortilla chips.  Dip is best if it stays warm in a chafing dish or crockpot.  Serves approximately 24.

If Torrido peppers are unavailable, some cooks have substituted pepperoncini.  Jalapeños can also be used in small quantities.

Granduddie

Crab in Baking Shells

1 lb lump crabmeat
1/2 cup butter, melted
1/4 cup dry sherry or white wine
2 tsp Worcestershire sauce
4-5 drops hot sauce
Pepper to taste
Buttered bread crumbs
Paprika

In a heavy skillet, combine the first 5 ingredients, mixing very gently. Spoon the mixture into 4 individual seafood baking shells. Sprinkle each liberally with the breadcrumbs and lightly with paprika.

Bake in a 325 oven for 10-15 minutes until crumbs are lightly browned and the crab mixture is hot. Serve immediately.

GranDuddie

Shrimp Casserole

Prepare this ahead of time, go to the beach for the day, then cook in a short time for the sunburned crowd.

4 tbsp unsalted butter (1/2 stick), melted
2 tsp minces garlic
1/4 cup minced scallions
1/2 cup coarsely chopped mushrooms
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
1 pound large shrimp, off the shell
1 cup fresh bread crumbs
1/4 cup dry white wine

In a large bowl, mix the butter with the garlic, scallions, mushrooms, salt, pepper, and 1 tbsp of the olive oil. Add the shrimp and toss well to mix. You can do this some hours ahead of serving time and keep in the refrigerator until you are ready to cook.

In another bowl, toss the bread crumbs with the remaining 1 tbsp of olive oil.

Pre-heat the oven to 425F. Place the shrimp mixture in a shallow baking dish, sprinkle the bread crumbs on top, and pour the wine over them. Place the dish in the oven and bake for 10 minutes, or until the top is brown and the shrimp are cooked. Serve immediately.

GranDuddie

Shrimp with Basil & Tomatoes

1 lb shrimp, shelled
1 large garlic clove
3 tbsp olive oil
2 tbsp brandy
1 can diced tomatoes (15 oz)
1/3 cup fresh basil, chopped
1/3 cup fresh cilantro, chopped

Heat (medium) the oil in a large heavy skillet, sauté the garlic until golden, then add the shrimp and cook for one minute. Add the brandy and ignite. Add the tomatoes with salt and pepper to taste. Simmer until the shrimp are done, about one minute. Add the herbs and serve over rice. Serves 2.

GranDuddie

Seafood Gumbo

This recipe should be sufficient to serve 12 people. All quantities are approximate,

Preparatory Steps:

Fry 4 or more slices of bacon until crisp, drain the bacon and reserve the grease.

Wash 1 to 2 pounds of okra. Cut into slices 1/4" thick. Sauté the slices in vegetable oil until soft. Set aside.

Chop enough onions to get 4 cups.

Making the roux:

In a large heavy pot, put 2/3 cup of oil. Use a combination of vegetable oil and the reserved bacon grease. Add 2/3 cup of flour. Cook and constantly stir (I prefer a whisk) the paste over medium to low heat until it is thick and brown, about 20 minutes.

Slowly add 2 quarts of water to the roux, stirring constantly. Initially the roux will try to become a ball. Continue adding the water slowly.

Add:
4 cups chopped onion
2 large cans of diced tomatoes
Salt & pepper to taste

Simmer for 1/2 hour, then add:

The okra
2 cups diced ham
The crumbled bacon slices
1 cup chopped celery
A quantity of fish if desiredHot pepper sauce to taste
Simmer for another 1/2 hour

Add 2 pounds of raw shrimp, peeled and deveined.

Simmer until the shrimp is cooked. Serve over rice or as a soup.

Goppie

One Cent Shrimp

Take 50 count large shrimp. Boil for 3 minutes, then peel and devein them.
Bathe the shrimp in a bowl of virgin olive oil (about one cup) then skewer them as if each shrimp were a ¢ sign. On wooden skewers you’ll have about 5 cents per skewer. Season with red pepper and lemon pepper to taste.
Grill for about 3 minutes or until they turn pinkish. Simple but delicious.

Bob M.

Scallop Kabobs

1/4 cup olive oil
2 tbsp lemon juice (fresh if possible)
2 tbsp minced parsley
1/2 tsp fennel seeds, crushed
1 clove garlic, minced
grated rind of one small orange
1 lb sea scallops
vegetables to add to kabob (red onions quartered, zucchini, cherry tomatoes, mushrooms, etc.)

In a medium-sized shallow bowl, whisk together the oil, lemon juice, parsley, fennel, garlic & orange rind. Add the scallops & toss well. Cover & refrigerate at least 4 hours. Thread scallops & vegs onto lightly greased long metal skewers. Grill 4-5 inches from heat, turning once or twice, until scallops are just opaque (about 4-5 min).
Serve with rice. Serves 4.

Sarah & Jason

Cheese Crab Bites

1 pkg English Muffins
1 - 5 oz jar Old English Cheese
1 - 7 oz can crab meat, drained
1 tsp garlic salt
1 stick margarine or butter

Split muffins, heat butter & cheese until melted. Add minced crab meat, garlic salt. Spread on muffins. Place in freezer until firm then cut each muffin half into eight pieces. Place under broiler until bubbly. Can be left in the freezer until ready to use.

Jackie

Shrimp Scampi

Living on the Carolina coast where the shrimp is plentiful and just the very best, we often cook shrimp for family gatherings. This recipe is a favorite because it is quick and delicious.

2 pounds large shrimp (peeled)
1/2 cup butter
3 tbsp parsley flakes
2 tbsp lemon juice
1 tsp Old Bay seasoning
1 tsp dry mustard
2 tsp salt
1/4 tsp pepper
4 cloves garlic, pressed

Heat butter in a skillet, then add the garlic and cook until brown. Add the rest of the ingredients. Cook until all shrimp turn pink and are just cooked through. Serves 4.

Myra

Granny's Crab Cakes

1 lb crab meat
1 tbsp mayonnaise
1 egg
Pepper, to taste
1 tbsp parsley
Old Bay seasoning
1 dash Worcestershire sauce
1 tbsp dry mustard
Small amount of bread crumbs

Check crab meat for stray pieces of shell. Mix all ingredients together, form patties. Sauté in minimal oil. Serve with (Tartar Sauce).

Granny