I made this stuff up! Cooking with Mimi

Shrimp and Crab Bisque

Shrimp and Crab Bisque 

• 4 tablespoons butter
• 4  tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 teaspoon chicken bouillon powder
• 4 tablespoons chopped onion
• 1/2 cup water
• 3 cups half-and-half
• 1 pound medium shrimp - peeled and deveined
• 1 pound crabmeat
• 1 cup white wine
• Sprinkle of Paperika, and fresh dill (optional)

Directions

1. In a 2 quart saucepan, melt butter and stir in flour , salt , white pepper , bouillon granules, onion, water and half of the half-and-half.
2. Add shrimp and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining half and half and wine. Serve hot.

Red Pepper Dungeness Crab

This is a recipe I got when I was working at Sleighbells where Tim and I met. My Grandpa had caught some dungeonous crab and this was a recipe the Butler's used to make it. I'm not a lover of crab but thought you may be so here's a good recipe!

Red Pepper Dungeness Crab

• 1Tbsp Fresh Chopped

  Cilantro
• 1 1/2 Tbsp Fresh chopped garlic
• 1/3 cup chopped green onions
• 1 tsp minced ginger
• 3/4 cup soy sauce
• 1/2 cup honey
• 3 cooked cleaned cracked but not shelled crabs
• 1/4 cup peppercorns
• 3 Tbsp peanut oil

Mix everything except the peppercorns and peanut oil together and let chill 15 minutes to an hour.

Grind the peppercorns. Heat the peanut oil in a wok on medium high. Add the crab, marinade, and 1 1/2 Tbsp of cracked pepper to the skillet. Stir and cook about 5 minutes. Add remaining pepper over the crab and enjoy!

Hoisin Glazed Shrimp over Crispy Noodle Cake

My mom made this the other night and she said it was really good. I'm going to try it this week! This recipe is from Rachel Ray. Enjoy!

Hoisin-Glazed Shrimp over Crispy Noodle Cake

One 10-ounce package Chinese-style noodles or ramen

1/2 cup hoisin sauce

One 20-ounce can pineapple chunks, juice reserved

7 tablespoons vegetable oil

1 teaspoon crushed red pepper

One 10-ounce bag frozen cut green beans, thawed and patted dry

1 pound large shrimp, peeled and deveined

3 cloves garlic, grated

Directions:

1. In a large pot of boiling, salted water, cook the noodles according to package directions; drain, then press into a greased 9-inch pie pan. Let cool slightly.

2. Meanwhile, in a medium bowl, stir together the hoisin, 1/2 cup pineapple juice, 2 tablespoons oil and the crushed red pepper.

3. In a large nonstick skillet, heat 3 tablespoons oil over medium heat. Slide the noodle cake into the pan and cook until deep golden underneath, about 5 minutes. Carefully flip the noodle cake and cook until browned underneath, about 5 minutes.

4. In a large skillet, heat 1 tablespoon oil over high heat. Add the pineapple chunks and green beans and cook, stirring occasionally, until the pineapple is browned and the beans begin to blister, 2 to 3 minutes; transfer to a plate. Add the remaining 1 tablespoon oil, the shrimp and garlic to the pan and cook for 1 minute. Stir in the hoisin mixture and the reserved pineapple and green beans, lower the heat to low and cook until the shrimp are opaque, about 2 minutes. Spoon the shrimp mixture on top of the crispy noodle cake and serve immediately.

Seafood Boil

I think Barb originally found this recipe. We made it for Grandpa's last birthday when we rented the house in Rockaway Beach. It was a huge hit and really tasty. I decided to do an easier smaller portion for the party last weekend. Instead of doing the whole recipe which originally called for all kinds of seafood and corn and potatoes I simply boiled the shrimp. Then I took some of the liquid mixture off the shrimp and put it in a shallow frying pan and steamed my steamer clams open in it. This makes for a great appetizer or dinner however you decide to use it.

If you are using this the easier version with just shrimp I half the recipe because obviously you don't need as much liquid in your pot. Enjoy!

Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat

1 hour | 30 min prep

SERVES 20 -24

• 8 quarts water
• 1 (12 ounce) can beer
• 1 teaspoon hot pepper sauce (to taste)
• 1 head elephant garlic, smashed
• 4 lemons, halved
• 1 lime halved
• 4 fresh bay leaves or dried bay leaves
• 4 onions, quartered
• 6 ounces Old Bay Seasoning
• 1/4 cup salt
• 2 lbs kielbasa, sliced
• 1 lb andouille sausage
• 9 ears fresh corn, cleaned & broken into 2 (1/2 halved or 1/4 if large) or 3 lbs small potatoes (1/2 halved or 1/4 if large)
• 12 live crabs
• 2 dungeness crabs
• 5 lbs large shrimp
• 6 lobsters
• 2 dozen littleneck clams

1. In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
2. When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
3. Strain into a large pot or bowl set aside and cover.
4. If needed add more beer or water into the cooking liquid.
5. Add lobster into pot and cook for 5 minutes.
6. Add clams for 1 minute add shrimp for 3-4 minutes, toss.
7. Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
8. Open a lobster-- To open a boiled or steamed lobster.
9. Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
10. Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
11. Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
12. Draw back flesh on upper end and pull off intestinal cord.
13. Break edge of large claws and remove meat.
14. Enjoy!
15. For the Crab--.
16. Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
17. Pry off the crabs "apron," the small flap on the underside, and discard it.
18. Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
19. Remove the gills (NOT EDIBLE) from each side and discard.
20. The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
21. The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
22. Snap crab body in half.
23. The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
24. To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
25. Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
26. Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

Tim's Famous Poppyseed Ginger Salmon

This is taken from an old post from last summer. Tim made this recipe again this past weekend with salmon that my Uncle Steve caught. Again it was so yummy!

Okay so it's not really famous but when he made this at our last gathering, everyone raved about it. There was nearly an altercation over the last little bit. It was that good. When I talked to Grandpa tonight he said, "Have Tim write that recipe for that salmon down and send it to me. Everyone says it was really good and I was too full to try any of it." So here it is, in Tim's words.

The proportions of the following ingredients are variable to some extent.  For thicker fillets use more spices (heavier coatings).  Coat the fleshy side of the salmon fillet with the following ingredients (nothing goes on the skin side):
 
Sprinkle on a fairly light coating of finely ground ginger
Sprinkle on a medium-light coating of black pepper
Sprinkle on a medium-light coating of kosher salt
Spoon on a medium-heavy coating of Brown sugar
Sprinkle on a light to medium-light coating of Poppy seeds
 
Start the fillet on a high heat, skin side down.  Lower the heat after a minute or two to a medium to low setting and cook until it is medium-well done. When it's almost done, carefully flip the fillet and cook on the fleshy side for 1-2 minutes (the flip is mostly to get rid of some of the excess juices that form and isn't always necessary).

 

This is taken from an old post from last summer. Tim made this recipe again this past weekend with salmon that my Uncle Steve caught. Again it was so yummy!

Okay so it's not really famous but when he made this at our last gathering, everyone raved about it. There was nearly an altercation over the last little bit. It was that good. When I talked to Grandpa tonight he said, "Have Tim write that recipe for that salmon down and send it to me. Everyone says it was really good and I was too full to try any of it." So here it is, in Tim's words.

The proportions of the following ingredients are variable to some extent.  For thicker fillets use more spices (heavier coatings).  Coat the fleshy side of the salmon fillet with the following ingredients (nothing goes on the skin side):
 
Sprinkle on a fairly light coating of finely ground ginger
Sprinkle on a medium-light coating of black pepper
Sprinkle on a medium-light coating of kosher salt
Spoon on a medium-heavy coating of Brown sugar
Sprinkle on a light to medium-light coating of Poppy seeds
 
Start the fillet on a high heat, skin side down.  Lower the heat after a minute or two to a medium to low setting and cook until it is medium-well done. When it's almost done, carefully flip the fillet and cook on the fleshy side for 1-2 minutes (the flip is mostly to get rid of some of the excess juices that form and isn't always necessary).