Making The Oceans Best
The Freshest Seafood from The Gulf…
Now in Your Kitchen!
The seafood of Gulf Coast is super-tasty and rich in nutrients. Enjoy the best of the Gulf Coast seafood with these amazing recipes.
#1 Creole Shrimp (with Lemon and Garlic)
- 1lb shrimp (large), shelled and deveined
- 1 tbsp Creole seasoning
- Lemon juice (2 lemons are enough)
- 1.5 tbsp garlic (minced)
- ¼ cup parsley (chopped)
- 1 red bell pepper (finely chopped)
- 2 tbsp vegetable oil
Directions:
Take a bowl, and toss the pepper, garlic, and seasoning together. Next, sauté the shrimp in vegetable oil in moderately high heat till it is white throughout. Turn the shrimp only during sautéing. Finally, add parsley and lemon juice.
#2 Crab Primavera with Spaghetti
- 1lb picked over lump crabmeat
- 4 oz. spaghetti (multigrain)
- 1 zucchini sliced and halved
- ¼ Parmesan cheese (grated)
- ¼ cup fresh Basil (shredded)
- 1 large tomato (chopped and seeded)
- 2 minced garlic cloves
- 1 yellow bell pepper (thinly sliced)
- 1 red onion (sliced into wedges)
- ¼ cup olive oil
Directions:
You need a 9 x 9 pan for this recipe. Mix together the garlic, pepper, onion, and zucchini in the pan and pour 2 tablespoons of oil on it. Place it in the oven (preheated to 450oF) and roast vegetables until brown, tossing occasionally. Next, prepare the pasta as per package directions. However, retain ½ cup of the cooking liquid before draining. Next, take a large bowl and combine tomato, basil, and crab with the pasta and roasted vegetables. Toss while adding the cooking liquid gradually. Sprinkle with cheese and serve!
#3 Oyster Tartlets
- 24 small oysters (shucked)
- 24 mini phyllo shells (pre-baked)
- ½ cup Parmigiano-Reggiano cheese (freshly grated)
- 2/4 cup Japanese bread crumbs
- 2 tbsp all-purpose flour
- 1 tbsp butter (unsalted)
- 2 tbsp olive oil (extra virgin)
- ½ cup milk
- 1 bay leaf
- 1.5 tsp prepared horseradish
- 1 tbsp onion (minced)
Directions:
Melt butter in a small saucepan over moderately high heat. Stir in all-purpose flour and whisk in the milk until smooth. Bring to a simmer, lower heat, and then stir in the bay leaf and the onion. Whisk for ten minutes. Transfer to a small bowl, passing through a strainer. Discard the bayleaf. Add horseradish and season with salt and pepper. Take another bowl, and combine crumbs, cheese, and olive oil. On a rimmed baking sheet, arrange the phyllo shell and fill each one with 1 tsp of sauce and sprinkle the cheese mixture top. Bake in the upper third of an oven (preheated to 400oF) for 10 minutes.
Enjoy!
Fatima M.
Freelance Blogger
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