Posts Tagged ‘Seafood’

h1

Spring Break

April 2, 2012

David and I took a trip for Spring Break and got to do some manual labor and eat some yummy food!  Here’s a peek at our trip:

Pulled weeds, mulched, and planted flowers for grandma!

Trimmed and shaped grandma's bushes! Gorgeous.

After a long day of work, Drive Thru Daiquiris: White Russian and Margarita with salt! Mmm Mmm mmm

Top off our trip to grandma's with delicious crawfish!

It was a great trip visiting family and eating delicious food!  We are ready to go back!

Happy travels!
-Amanda

Advertisements
h1

Shrimp Tacos

April 18, 2011

Recently I made shrimp tacos.  I was trying to come up with something quick to make, and wasn’t craving pasta and shrimp and I had a revelation: Shrimp Tacos.  Done.

I originally was going to just use a package of fajita seasoning, but as I read the ingredients, I thought, “this sounds gross.  I could make something better myself.”  So here we go:

Ingredients:
-One bag of frozen shrimp (peeled and defrosted)
-Extra Virgin Olive Oil
-1 teaspoon Salt
-1 tablespoon Pepper
-1 1/2 tablespoons Onion Powder
-1 tablespoon Garlic Salt
-2 teaspoons Ground Cumin
-1 tablespoon Chili Powder

Procedure:
Heat enough olive oil to cover the bottom of your pan until warm.  Add peeled shrimp.  Add the rest of the ingredients.  You can adjust the ingredients to whatever flavors you like most.  I find the ground cumin really gives it that fajita flavor, but too much destroys the meal.  Start with a little, you can always add more.  I cooked some cherry tomatoes with the shrimp too, delicious.

I put my shrimp on a flour tortilla with lettuce and cheese.  It’s a nice, fresh, and pretty healthy meal.  I’ll probably bring the shrimp to heat up on a salad tomorrow at lunch!

Enjoy!

Happy Eating,

Amanda

h1

Fried Catfish and Home Fries

April 11, 2011

It’s the Lenten season and in this household, Fridays mean fish.  My most favorite Friday fish food growing up was when my mom would fry catfish nuggets.  I bought some catfish and had some red potatoes laying around.  After Sarah’s post about home fries the other day, I asked her for her recipe.

Catfish Ingredients
-1.25 pounds of Catfish (fed 3 people)
-Oil
-Louisiana brand Fish Fry (no extra seasoning added)
-Flour
-One egg
-about 1 cup of milk
Home Fry Ingredients
-Red potatoes
-Tony Chachere’s Salt Free Seasoning
-Salt
-Extra Virgin Olive Oil

Procedure
For Fish:

Make sure your fish are cut into small enough nuggets. To prepare for the breading process, use one plate for about a cup of flour, a bowl for your egg and milk (whisked together), and one plate for the fish fry.  In a large, deep pot heat your oil till the fish floats when you drop it in.  I used my dutch oven for this process to help control the heat.  Rinse off the fish and roll it in flour, dip it in the egg mixture, then roll in the fish fry.  I piled the fish up on the edge of my plate while I finished dipping.

Once the fish is breaded, drop it in the hot oil.  It should float.  If it doesn’t float, it’ll absorb the oil rather than cook in it and then you have soggy, greasy fish.  A few of mine ended up like that.  I spread them out on a pan and put them in a heated oven to dry them out a bit.  As you scoop the freshly fried fish out, place them on a plate lined with a paper towel.  Let cool before trying.

For Home Fries:

Preheat oven to 350 degrees.  I cubed red potatoes into small pieces so they would cook faster.  I put them in a bowl, covered them in extra virgin olive oil, salt free Tony Chachere’s, and some salt and pepper.  I spread them out on a foil lined pan and put them in the preheated oven.  It probably took twenty minutes.  It depends on how soft you want them, how small the pieces are, etc.

Everything turned out delicious.  I had leftovers of both and reheated the catfish another day.  As for the home fries, I’ll get you a recipe for that soon!  It makes for a delicious piece in my breakfast puzzle!

Happy Eating!

-Amanda

h1

Crawfish Etoufee

February 7, 2011

I made some yummy (not the ABSOLUTE BEST) crawfish etoufee last night.  It’s quick to put together, but tastes better the longer it sits and cooks.  I unfortunately was a bit rushed by my own standards of when I needed to eat so maybe it will be even better reheated.

There isn’t exactly a recipe.  I can tell you the steps and what to include and of course add some pictures.

Ingredients
Frozen Crawfish (or fresh) Tails
Green Onions
Green Peppers
Onions
Water
Roux
Salt / Pepper / Tabasco

Process
Make a roux (Flour and Oil).  Once the correct color, add the other ingredients.  Let it cook good.  Season however you like best!

Enjoy!

Happy Eating,
Amanda