Shrimp Raymond

1 pound medium to large shrimp, peeled & deveined
1/4 stick butter
1/2 cup chopped green onions
1/4 pound fresh, sliced mushrooms
1/2 teaspoon salt
1/4 cup white wine
1 Tablespoon cornstarch
1 teaspoon Worcestershire sauce
Cayenne pepper (optional)
Fresh Parsley, chopped


Melt butter in skillet. Sauté chopped onion and sliced mushrooms over medium heat until soft. Add shrimp and cook, stirring occasionally, until shrimp turns pink, being careful not to overcook. Dissolve cornstarch in wine and add to skillet, along with salt, Worcestershire Sauce and cayenne, if desired. Stir over low heat until sauce thickens. Serve over thin noodles or rice. Garnish with chopped fresh parsley.
Serves 4

Gulf Shimp Devine

2/3 cup olive oil
1/2 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds fresh shrimp, peeled, deveined
3 tablespoons butter
1 clove garlic, crushed
1 cup blanched slivered almonds
dash of hot pepper sauce
1/2 cup dry vermouth


Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours. Melt butter in large skillet; add garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce and vermouth. When well blended, pour sauce over shrimp. Serve over saffron rice mixed with chopped chives or finely chopped green onions.
Serves 6 to 8.
Shrimp and Crabmeat Au Gratin

1 medium onion, chopped
2 green onion, chopped
1 rib celery, chopped
1/2 cup butter
1/4 cup flour
1 cup half and half
1/4 cup dry white wine
1 tablespoon fresh parsley
1 egg, beaten
1 pound crabmeat
1 pound shrimp, cooked, peeled
2 tablespoons Romano cheese, grated
5 ounces cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 1/2 teaspoons lemon juice
bread crumbs


Saute onions and celery in butter until soft. Stir in flour and add half and half slowly to make a smooth sauce. Remove from heat. Add white wine and stir to combine. Add remaining ingredients except bread crumbs. Blend carefully and put in a 1 1/2-quart casserole dish. Top with bread crumbs. Bake 20 minutes at 350 degrees. Yield: 6 to 8 servings.
Baked Flounder Florentine

6 tablespoons butter
1/4 cup minced onion
1 package (10 oz) chopped spinach, cooked
3/4 teaspoon Majoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds flounder fillets
1/2 cup dry white wine
3 tablespoons flour
1/2 teaspoon dry mustard
1 cup milk
fresh grated Parmesan cheese


Melt 3 tablespoons butter in skillet. Add onion and sauté until transparent. Stir in spinach, marjoram, 1/4 teaspoon salt and 1/8 teaspoon pepper. Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.
Put fish rolls in baking dish, seam side down. Add wine. Cover and bake 25 minutes at 350°. Drain and reserve 1/2 cup of the liquid. Keep fish warm. Melt remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, salt, pepper and mustard. Add reserved liquid and milk. Stir until thick and bubbly. Pour over stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving. Garnish with watercress.
Serves 6.

Oysters Casino

3 dozen oysters, freshly shucked, drained
18 half shells
3 slices bacon
4 green onions, with green, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 to 3 drops Tabasco sauce

Preheat oven to 400°. Place two oysters on the deepest half of an oyster shell. Repeat until all oysters are used (about 18 shells). Arrange shells on a layer of rock salt in a large baking pan. You might have to use 2 pans to fit all shells. You may also use six individual shallow casseroles. In a skillet cook the bacon until crisp, remove to paper towels to drain then crumble. To the bacon drippings in skillet add the green onion, bell pepper, and celery; cook until just tender.
Stir in lemon juice, Worcestershire sauce and Tabasco. Spoon onion mixture on the oysters in the shells then sprinkle with the crumbled bacon. Bake at 400° for 10 minutes.
Seafood Gumbo

1½ cups crab meat
2 pounds shrimp, in shells
3 quarts water
2 bay leaves
2 slices lemon
2 slices onion
salt, red and black pepper
2 pounds okra, sliced
6 tablespoons bacon grease, divided
4 tomatoes, peeled and chopped
2 onions, finely chopped
2 green pepers, finely chopped
2 red peppers pods, fincely chopped
4 tablespoons brown roux
reserved shrimp stock
salt, pepper, thyme, parsley to taste
hot boiled rice


First you make a Roux – The fat used may be butter, shortening, lard, oil or even bacon drippings. Combine fat with an equal amount of flour. ½ cup each will make a good amount and any excess can be stored in the refrigerator. (Many cookbooks call for a little more fat than flour- two thirds cup oil to one half cup flour is a common ratio) Melt the fat in a black skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown. (This may take 20 or 30 minutes). Immediately remove from heat or add the ingredients your recipe calls for. If it burns even slightly, throw it out and start over again.

In a large Dutch oven boil the water with bay leaves, lemon, the 2 slices of onion and judicious amounts of salt, pepper, cayenne and parsley. Wash shrimp and add to pot: boil for 2 minutes. Peel shrimp and return shells to the stock for later use. Set shrimp and crab meat aside.

Saute okra slices in 3 tablespoons bacon grease in large black skillet. The okra will turn darker and lose some of its stickiness as it cooks. When soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat 3 tablespoons bacon grease in it. Saute the finely chopped onion, green pepper and red pepper pods. When soft, add these ingredients to the stew pot.

In a saucepan, warm the roux; strain and stir in 2 cups of the shrimp stock. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 2 hours, adding more strained stock if needed for consistency. Adjust the seasonings with the salt, pepper, thyme, and parsley. When it has simmered for at least 3 to 4 hours and the flavors have begun to blend, add the shrimp and crab meat and cook for 15 more minutes.

Serve with fresh boiled rice in soup bowls.

Serves 6 to 8.

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