Southern Shrimp and Grits
Ingredients
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2 cups reduced-sodium chicken broth
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2 cups 2% milk
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1/3 cup butter, cubed
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3/4 teaspoon salt
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1/2 teaspoon pepper
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3/4 cup uncooked old-fashioned grits
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1 cup shredded cheddar cheese
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SHRIMP:
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8 thick-sliced bacon strips, chopped
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1 pound uncooked medium shrimp, peeled and deveined
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3 garlic cloves, minced
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1 teaspoon Cajun or blackened seasoning
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4 green onions, chopped

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In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
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In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.
Crawfish Etouffee
Ingredients
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1/2 cup butter, cubed
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1/2 cup plus 2 tablespoons all-purpose flour
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1-1/4 cups chopped celery
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1 cup chopped green pepper
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1/2 cup chopped green onions
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1 can (14-1/2 ounces) chicken broth
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1 cup water
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1/4 cup minced fresh parsley
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1 tablespoon tomato paste
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1 bay leaf
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon cayenne pepper
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2 pounds frozen cooked crawfish tail meat, thawed
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Hot cooked rice

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In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.
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Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.
Rich Seafood Chowder
Ingredients
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2 tablespoons butter
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1 small onion, chopped
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1 celery rib, chopped
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1 medium carrot, shredded
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2 tablespoons all-purpose flour
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1/2 cup 2% milk
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3 cups seafood stock
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1 medium potato, peeled and diced
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1/2 teaspoon pepper
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1 pound uncooked shrimp (41-50 per pound), peeled and deveined
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2 cans (6-1/2 ounces each) chopped clams, drained
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2 cans (6 ounces each) lump crabmeat, drained
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1 package (8 ounces) cream cheese, cubed
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Minced fresh parsley

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In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
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Add stock, potatoes, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes.
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Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
Steamed Blue Crab
Ingredients
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36 live blue crabs
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1/2 cup seafood seasoning (such as Old Bay®)
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1/2 cup salt
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3 cups beer
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3 cups distilled white vinegar
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1/4 cup seafood seasoning (such as Old Bay®)

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Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
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Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
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Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
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Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.