Ingredients

• 2 tbls. butter or margarine
• 1/2 small onion, chopped
• 2 ribs celery, chopped
• 1 1/2 sleeves saltine crackers, coarsely crushed
• 2 tbls. minced fresh parsley
• 1/2 cup chopped green onions
• 1/2 cup butter, melted
• 3 tbls. evaporated cream or half-and-half
• 7 or 8 tbls. oyster liquor
• 1 1/2 pints fresh oysters, reserve liquor
• Salt, black pepper and dash of red pepper, to taste

Directions

Serves 4 to 6

1. In a small skillet, melt 2 tablespoons butter and sauté onion and celery until onions are tender.

2. In a separate bowl, combine coarsely crushed crackers, parsley and green onions. Add the melted butter and stir to blend. Add the sautéed vegetables to the cracker mixture and stir to blend. Set aside.

3. Combine cream and oyster liquor in small bowl. Set aside.

4. Spray 8×11-inch (2-quart) baking dish with nonstick coating. Layer about 1/3 of the crumbs on the bottom of casserole. Add half of the drained oysters and lightly season them with salt, black pepper and a dash of red pepper. Remember the saltines are salty, so do not over-salt the oysters.

5. Pour half of the oyster liquor/cream mixture over the oysters. Top with half of the cracker crumb mixture and the remaining oysters. Season oysters with salt, pepper and dash of red pepper. Add remainder of oyster liquor/cream over casserole. Top with remaining cracker crumb mixture.

6. Bake in preheated 400-degree oven for about 20 minutes or just until bubbly.

Ingredients

• 1 1/2 pound butter
• 1 teaspoon rosemary
• 1 teaspoon leaf oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon red pepper
• 8 cloves garlic, chopped
• 4 bay leaves
• Juice of 1 lemon
• 12 large shrimp, heads on (16 to 20 to the pound)

Directions

Melt butter in a large saucepan and add all ingredients, except shrimp. Cook over medium heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side. Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and three slices of lemon. Serve with French bread and salad for a classic New Orleans delight. Serves 2.

Ingredients

• 4 large bell peppers (I use green)
• 1 pound shrimp peeled
• 1/2 to 1 cup minced onion
• 3 slices stale bread soaked in water
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• Tabasco and salt to taste
• 1 teaspoon Worcestershire sauce

Directions

Wash, half and core peppers. Saute shrimp until pink in butter. Make a small light roux with the oil and flour. Add onions to roux and cook until onions are tender. Add shrimp and bread (with the water the clings to it), then add seasonings to taste – it takes a good bit of seasoning because of the bread. Mix thoroughly then stuff the dressing into the pepper halves and top with bread crumbs. Place in a baking dish with 1/2 inch of hot water surrounding the peppers. Bake at 375 degrees for 45 minutes to an hour.

Ingredients

• 1 tablespoon chopped onion
• 1 tsp chopped garlic
• 8 – 10 shrimp
• 1 shot Jamacian Rum
• coconut

Directions

Melt butter in pan add green onion, chopped garlic and 8-10 shrimp.
Saute until shrimp are pink.
Add shot of rum. *(will flame)
Finish off with butter and diced coconut on top with a twist of lime.

Ingredients

• 1 small onion
• 1/2 bell pepper
• 3/4 bunch of green onions
• 1 1/3 cup bread crumbs
• 1/2 cup mayo
• 2 T creole mustard
• 2 T ketchup
• 1 T Worchestershire sauce
• salt and pepper to taste
• cayenne pepper to taste
• 1 lb. crab meat
• water
• For white remoulade:
• 1/2 cup mayo
• 1 T creole mustard

Directions

Dice onion, bell pepper and green onions and saute. Mix bread crumbs and water until slightly moist. Add remaining ingredients except for crab and mix. Season to taste and fold in crab. Make cakes and saute. Top with white remoulade.