Seafood Recipes
Ultimate Fish Tacos
Step 1 - Fry fish as directed on cooking directions panel of Louisiana Fish Fry Breading Mix using
Step 2 - For the Baja slaw, combine the thinly sliced cabbage, onion, diced Roma tomatoes, chopped coriander, Mexican-style crema, salt, pepper and fresh-squeezed lime juice in a large bowl. Serve cooked fish on heated or grilled soft tortillas topped with Baja slaw and enjoy!
Servings: 4 - Prep Time: 10 minutes - Cook Time: 10 minutes
Ingredients:
0.5-1KG fresh white fish fillets (Snapper recommended)
1 head of cabbage, thinly sliced
1/2 white onion, thinly sliced
1 bunch of coriander, roughly chopped
2 cups of Mexican-style crema
2 Roma tomatoes, diced
juice of 1 lime (or Lemon)
1 Tbsp. salt
1 Tbsp. black pepper
soft tortillas
Optional - Frank’s RedHot Original Hot Sauce
Old Bay Seafood Boil
Servings: 14 - Prep Time: 30 minutes - Cook Time: 90 minutes
Ingredients:
Step 1 - Fill a very large stockpot fitted with a basket insert with about 7.5L of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons Sea salt, 2T Cajun Seasoning and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
4 lemons, halved
2 medium onions, quartered
4 Serrano chiles (or Birds Eye), split in 1/2 lengthwise and seeds and membranes removed
2 bunches fresh thyme, tied with string
2 heads garlic, peeled and halved
6 teaspoons Sea salt, or more to taste
6 eaches bay leaves
1.5KG medium red potatoes, cut in 1/2
1.5KG smoked sausage, cut into 4cm pieces
6 ears sweet corn, halved
30 medium clams (Pipis, Tuatuas etc), scrubbed
1.5KG shrimp or prawns, deveined, tail on
1KG Alaskan king crab legs/Crab legs/cray tails (as available)
Step 2 - Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
Step 3 - Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
The Original Old Bay Shrimp Boil Shrimp Fest
Bring water, beer, OLD BAY, Cajun Seasoning and salt to boil in Large stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.
Stir in prawns. Cook 4 minutes or just until prawns turn pink.
Servings: 8 - Prep Time: 10 minutes - Cook Time: 10 minutes
Ingredients:
4L (16 cups) water
1 can (330ml) beer, (optional)
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
1KG lean smoked sausage, cut into 4cm pieces
8 ears fresh corn, shucked and halved crosswise
1.8KG Prawns or shrimp, shells on
CLASSIC FRIED SHRIMP PO’BOY
Directions
Rinse Prawns/Shrimp under cold water and toss generously in the Louisiana Fish Fry breading mix until coated.
Shallow fry or Deep fry shrimp in oil at 180 degrees C until golden brown. Add shrimp to French bread/baguette while hot. Add Tartar Sauce, lettuce, tomatoes, and pickles to taste. Enjoy!
1 bag of Louisiana Fish Fry coats approximately 1.5-2KG of shrimp/prawns.
Servings: 14 - Prep Time: 30 minutes - Cook Time: 90 minutes
Ingredients:
1/2 cup of water
peanut or vegetable oil, for frying
French bread, cut into 6 in. portions
lettuce
tomato
pickles
Stubbs bbq shrimp and sausage boil foil packs
Ingredients
1 to 1/2 pounds small red or gold potatoes, halved
2 cobs of corn, shucked and cut into four mini cobs (or use frozen mini cobs)
12 ounce smoked andouille style sausage, cut into half moons, about 1/2″ thick
1 1/2 pound medium or large shrimp, deveined (peel and tail on or off)
2 tablespoon Stubb’s Bar-B-Q spice rub
3 tablespoon olive oil or melted butter
Water, broth or light beer (lager or pilsner), as needed
Chopped fresh parsley for garnish
Lemon wedges for serving
Optional: Stubb’s Original BBQ sauce
Directions
Place the halved potatoes, mini corn cobs, sausage, and shrimp in a large bowl. Sprinkle the rub on top and drizzle with olive oil or melted butter. Toss to evenly coat with the rub.
Take 4 large pieces of foil (about 12 inches by 12-18 inches) and evenly divide the seasoned sausage and vegetable mixture among the pieces of foil, placing the food in the center. Fold up the four sides of each piece of foil and bring two of the opposite sides of foil together, making sure to tuck in the other two sides. Pour a little water, broth or beer into the packets, then crimp together the opening you have created, making sure no air can escape, but leaving room for steam inside the packet.
Place the foil packets on the grill, put the cover down, and cook for about 15 minutes or until the potatoes are fork tender. (Be very careful when opening the packets are the steam escaping will be very hot.) Serve immediately garnished with parsley and with lemon wedges on the side for serving. You can also serve these with some Stubb’s Bar-B-Q sauce on the side for dipping the sausage and veggies in.
To cook in the oven: Preheat oven to 400 degrees. Toss everything but shrimp together in the large bowl and make the packets as the directions state above (including adding the liquid). Place packets on a baking sheet tray and bake for 15 minutes, then carefully open the packets, add in the shrimp, then close them again. Bake for another 5-7 minutes or until the shrimp are pink and firm. Serve with parsley and lemon wedges.