Index:
Marinated Crab Salad
Ya
Mon Spicy Shrimp Salsa
Kabobs for Susan
Grilled Island Rum Shrimp
| ¼ cup | olive oil |
| 3 Tbl | white vinegar |
| 1 & ¼ tsp | salt |
| 3/4 tsp | freshly ground black pepper |
| ¼ tsp | dry mustard |
| ¼ tsp | ground thyme |
| ¼ tsp | basil |
| 1 Tbl | fresh minced parsley |
| 1 cup | finely diced onion |
| ½ tsp | sugar |
| 1 | lime, juice only |
| 1 Lb | lump crab meat |
Bailey's Restaurant in southern Mobile invented a dish they called "West Indies Salad". Theirs uses vinegar, oil, salt& pepper, and ice water only. This is my version with a little more spice.
Combine all ingredients except the crabmeat in a stainless steel, plastic, or porcelain bowl. Mix thoroughly, then add the crabmeat. Toss gently with a fork until thoroughly mixed and moistened. Cover and refrigerate for at least 4 hours...or overnight. Serve well chilled with crackers.
I made this up one Saturday with some of my favorite ingredients. It has become a favorite around my house.
| 1 Lb | cooked, peeled, shrimp cut into small pieces |
| 1 | mango or papaya, peeled, seeded, diced |
| ½ | onion, diced |
| ½ | tomato, diced |
| 1 can | water chestnuts, diced |
| 1/3 cup | cilantro, diced (measured after dicing) |
| ½ | lime, juice only |
| ¼ cup | tequila |
| 1 tsp | salt |
| 1 & ½ tsp | garlic powder |
| 2 tsp | sugar |
| 1 Tbl | Tabasco ® habanero pepper sauce (1 tsp if you’re a wimp) |
Mix the lime juice, tequila, salt, garlic powder, habanero sauce, and sugar together and stir until the sugar and salt dissolve. Add everything else except the mango or papaya and stir together (papaya is too soft to stir in until last). Stir in the mango or papaya. Cover and refrigerate for two hours.
This stuff is delicious. But, if you knew my wife you'd know she ought to have a her name on better meal than this. I'm working on it.
| 1 Tbl | Worcestershire sauce |
| 1 Tbl | soy sauce |
| 1 tsp | paprika |
| 1 Tbl | Italian seasoning |
| 1 Tbl | garlic powder |
| ½ tsp | Zatarain's® liquid crab boil |
| ¼ cup | white wine |
| ¼ cup | vegetable oil |
| 1 Lb | jumbo shrimp (peeled tails) |
| 1 Lb | scallops |
| 1 Lb | fresh mushrooms |
| 1 Lb | bacon |
Mix everything but the last four ingredients in a large plastic bowl with a lid. Wash the shrimp, scallops, and mushrooms, put them into the bowl and turn until covered with the marinade. Cover and refrigerate two to four hours. Shake the bowl to recoat every hour or two.
Cook the bacon until it is done but not crisp. Cut the bacon into pieces about 1 inch long. Alternate shrimp, scallops, and mushrooms on the kabobs with a piece of bacon between each. Finish with a mushroom on each end (helps keep the shrimp and scallops from drying out, and bacon from catching on fire). Grill over a medium-low fire until done (if the fire is too hot, the bacon will burn like gasoline).
I'loove good rum. This is one of the few uses I can justify for good rum other than a tall Rum & Coke®.
| 24 | jumbo shrimp (peeled) |
| 2 Tbl | olive oil |
| 3 Tbl | minced fresh ginger |
| 2 Tbl | minced garlic |
| 2 Tbl | finely sliced green onions |
| 2 Tbl | butter |
| 2 Tbl | sugar |
| 1 cup | Mount Gay Eclipse, Appleton's Gold, Old New Orleans, or any fine rum |
| 1 Tbl | dried orange peel |
| 1 cup | orange juice |
Coat the shrimp with the olive oil and cook them on a very hot grill until just done. The grill should be hot enough to leave grill marks on the shrimp. Set the shrimp off to the side. In a non-stick frying pan, sauté' the ginger, garlic, orange peel, and green onions in the butter. Add the sugar and cook until it caramelizes. Add the orange juice. When it starts to bubble, add the rum. Be careful the rum doesn't flame up if you are cooking on a gas stove. Cook it until the liquid is reduced by about one half. Stir in the shrimp just long enough to reheat them. Serve.