Bacon wrapped shrimp with cheese and jalepeno

16 jumbo deveined shrimp
1/4 pound of your favorite cheese, cut into 1 inch by half inch pieces
1 whole green Jalapeno
1 package of bacon
skewers (soak in water first if using wooden ones so they don't burn)

Instructions:Butterfly and devein shrimp.
Cut cheese into one inch by half inch pieces.
Cut jalapeno into pieces half the size of the cheese that you have chosen for the shrimp.
Cut the bacon strips in half.
Stuff the shrimp with the cheese and jalapenos.
Wrap shrimp in 1 bacon strip and slide on a skewer.
Place on grill and while turning frequently.
Cook until bacon is done to your taste.

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Bacon-Wrapped Stuffed Shrimp

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Instructions:1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don't let it brown. When the bacon is done lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 6 jalapeno slices -- you'll need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
8. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired. Feed the left over bacon pieces to the dog while you scarf out on the shrimp. (http://www.topsecretrecipes.com)
Serves 2 as an appetizer.

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Red Lobster's Clam Chowder

2 1/2 cups water
three 6.5-ounce cans minced clams (plus liquid)
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1 bay leaf
dash ground thyme
2 white or red potatoes, peeled and diced
(not russet or yellow potatoes)
1 cup heavy cream
Instructions:1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. (http://www.topsecretrecipes.com)
Makes 5 servings.

Tidbits
Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on the bland side.

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Lobster - natural

1 frozen lobster tail
Newspaper
Serviettes
Your favourite seafood sauce
Lemon
Good appetite!

Instructions:Defrost lobster tail in fridge.
In a large pot boil some unsalted water.
Drop whole lobster tail into water and boil for no longer than 15 minutes.
Remove from water and cool.
While your lobster is cooling place generous amounts of newspaper over table, place plenty of serviettes on to table, pour your favourite seafood sauce into a bowl, and cut a lemon in half.
Once lobster has cooled put it onto a plate, sit down at the table, pull the lobster meat from the shell, dip meat into your favourite seafood sauce, drizzle over a little lemon and pop into your mouth - yum!
You should receive an amazing taste sensation.
Carry on until lobster is gone, and don't share it with anyone else!

Comments
This really is the best way to eat lobster. If you can get hold of a whole, fresh lobster then cook it the same way - but for around 20 minutes (no longer than half an hour).

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Lobster Mornay

1 lobster tail (thawed in fridge)
White Mornay Sauce:
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1/2 tsp (2 ml) dry mustard
good pinch of ground nutmeg
salt and pepper
1 cup (225 ml) milk
1/4 cup (60 ml) to 1/2 cup (125 ml) grated tasty cheese (depending on your taste)
1 tsp (5 ml) to 2 tsp (10 ml) of either lime or lemon juice, depending on your taste
Cooked rice (to serve)
prepared salad

Instructions:Lobster:
Remove lobster meat from shell.
Pull the meat away from any "skin" as this is chewy.
Cut into bite-sized pieces and put aside.
White Mornay Sauce:
Melt the butter in a saucepan.
Add mustard, nutmeg, salt and pepper and stir briefly.
Add flour and stir.
Gradually add the milk, stirring all the time.
Stir over medium heat until sauce thickens, then add the cheese.
Cook for 2 to 3 minutes longer.
Add lime or lemon juice, stir.
If you are not going to serve this dish immediately then place some plastic wrap directly on top of the sauce to prevent a skin forming.
Add the lobster to hot sauce just before serving and cook until meat turns from opaque to white--should take no longer than 6 to 7 minutes.
Serve poured over cooked rice, side salad and fresh, crusty bread.

Comments
We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I hope you enjoy this recipe.

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Seafood Chowder La Mer

Serves/Makes:Serves 12

2 cups (475 ml) lobster meat
1 lb (.5 kg). monk fish fillets
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) butter
2 tbsp (30 ml) flour
4 cups (950 ml) potatoes, peeled and diced
1 cup (225 ml) of water
1 lb (.5 kg). scallops
4 cups (950 ml) sour cream
3 cups (700 ml) milk
pinch of white pepper
pinch of cayenne pepper (to taste)
1 lb (.5 kg). clams, steamed and shucked

Instructions:If frozen, thaw lobster, reserving lobster liquor.
Remove any bits of shell or cartilage and cut into bite-size pieces.
Debone fish fillets and cut into small pieces, set aside.
In a heavy saucepan saut onions in butter until tender.
Stir in flour and cook 1 minute.
Add potatoes and enough water to cover, bring to a boil, cook until tender.
Add fish and scallops and simmer for 5 minutes, stirring once or twice.
Add sour cream, milk, lobster, lobster liquor, clams, and seasonings.
Heat gently and serve.

Comments
Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour and to fortify the water with even more flavor. I have used a combination of chicken stock and clam juice as a fortified "water" in this recipe with great results. This recipe is so hearty and satisfying in and of itself that a simple stick of french bread and fresh butter will cap off this recipe as a delectible meal. Try adding light fruits for dessert to cleanse the palate and a glass of your favorite crisp white wine.

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Crab Bake Supreme

4 tbsp (60 ml) butter (unsalted best)
1 tsp (5 ml) onion, finely chopped
4 tbsp (60 ml) all purpose flour
2 cups (475 ml) whole milk
1/2 tsp (2 ml) celery salt
1 tsp (5 ml) Worcestershire sauce (I use 1/4 tsp)
dash of cayenne pepper (to taste, I use more)
salt and pepper to taste
1 egg yolk, beaten
2 tbsp (30 ml) sherry (use a good one for best results)
1 cup (225 ml) soft bread crumbs (I like day old sourdough best)
2 cups (475 ml) crab meat (canned is alright, but fresh crab is awesome)
1 tbsp (15 ml) parsley, minced

Instructions:Heat oven to 400 degrees (200 C.).
Melt butter, add onion and cook over low heat until onion is lightly browned.
Add flour, blend together thoroughly.
Add milk and seasonings and cook until mixture has thickened, stirring occasionally.
Add egg yolk, stir, and remove saucepan from heat.
Add sherry and most of the bread crumbs, reserving a small portion to sprinkle over top of mixture.
Then add crab meat and parsley to the mixutre and gently blend.
Fill greased ramekins (individual casserole dishes).
Top with remaining bread crumbs.
Bake for 20 to 30 minutes until browned and bubbling.

Comments
Serve with a good stick of French Bread and a tossed green salad with a simple white wine vinagrette.
A chilled glass of Chardonnay is spectacular with this dish!

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B-B-Q Shrimp

5 lbs (2.3 kg). large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
1 medium onion, minced
3 stalks celery, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice

Instructions:Remove shells and devein shrimp.
Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about three minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.
Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!

Comments
Devine and delicious.

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Deviled Crab Cakes

1 lb (.5 kg). back fin crab meat
1/2 cup (125 ml) cracker meal
1/4 cup (60 ml) finely chopped onion
3 tbsp (45 ml) mayonnaise
1/2 tsp (2 ml) Worcesstershire sauce
2 eggs, slightly beaten
1 tbsp (15 ml) prepared mustard
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) red pepper

Instructions:Combine all ingredients; mix thoroughly.
Shape into patties.
Fry in hot deep fat until browned on both sides.
Do not overcook.

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Yummie's B-B-Q Shrimp

Serves/Makes:6 or more

Ingredients
5 lbs (2.3 kg). large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
1 medium onion, minced
3 stalks celery, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice

Preparation
Remove shells and devein shrimp.
Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about three minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.
Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!

Comments
Devine and delicious.

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Steamed Blue Crabs

Serves/Makes:9 or more servings

Ingredients
1/2 c Old Bay Seasoning
3 c white vinegar
3 c beer(or water)
3 dozen live Maryland Blue Hardshell Crabs

Preparation
Mix Old Bay seasoning, vinegar, and beer (or water) in a very large pot with a rack,and tight-fitting lid.
Bring to a FULL BOIL.
In the rack, add one-half of the crabs, and sprinkle more Old Bay seasoning, just enough to cover the shells abit.
Repeat with the remainder of crabs.
Steam, covered, until crabs turn a bright red color, about 40-45 minutes.
Serve hot or cold.
Note: Serve crabs immediately if to be eaten hot.
To serve cold. bring to room temperture and refrigerate until ready to use.

Comments
Goes well with:Corn on the Cob We Marylander's look forward to the Summertime for the Crab Season to begin.It's the BEST EVER!!!!!!!

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Shrimp Scampi

Serves/Makes:2

Ingredients
1 lb (.5 kg). shrimp peeled and cleaned
6 lg garlic cloves sliced
1/2 stick butter (less is ok if you're watching you diet)
4 tbsp (60 ml). olive oil
1/2 cup (125 ml) white wine
1 tsp (5 ml).garlic powder (I use a lot but to your taste)
1 tsp (5 ml). Italian herb seasoning
salt and pepper to taste
1 cup (225 ml) long grain rice uncooked

Preparation
Cook rice according to package instructions.
Brown garlic in oil in large frying pan add the butter.
Add the shrimp and toss around the pan.
Add white wine and spices.
Turn heat to low. (shrimp cook really fast-don't overcook!!
Taste test; if you need more flavor sprinkle on more garlic powder.
Serve over rice with green salad and crusty loaf of Italian bread.

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Shark Steak

Serves/Makes:3

Ingredients
Shark:
2 lbs (.9 kg). of blue shark
Flour
Salt and Pepper
Olive oil
Sauce:
1/2 cup (125 ml) of white wine
1/4 cup (60 ml) of balsmic vinegar
1/4 cup (60 ml) of fresh rasberries
1 Tsp (5 ml) sugar
2 Tbsp (30 ml) butter

Preparation
Shark:
Cut shark into three pieces.
Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper.
Wash shark, and pat dry.
Heat frying pan with a little olive oil.
Dredge shark into flour mixture and place into pan.
Cook for only about four minutes per side, then remove from pan, cover and set aside.
Sauce:
Heat butter in sauce pan.
Add 2 Tbsp (30 ml) of flour and brown.
In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan and slowly stir on low heat.
Lastly stir in rasberries.
Slowly stir on low heat until sauce thickens, remove from stove and serve.
Serve shark with a little sauce on top, very good!

Comments
I have made this recipe quite a few times, it is absolutely delicious! It also does not have a fishy taste.

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Pinneapple Baked Salmon

Serves/Makes:4 people

Ingredients
2 lbs (.9 kg). fresh salmon filet
1/2 fresh pinnapple
1 small zuccini
1 red bell pepper
1 yellow bell pepper
1 lemon
4 tbls butter
2 tspn mild italian dressing
Pinch of salt & pepper

Preparation
Cut salmon into four seperate filets.
Slice zuccini into 1/8 inch slices.
De-core peppers and slice longways.
Slice pinneapple into 1/2 inch pieces.
Place a salmon filet onto a 8 inch piece of foil.
Make two 2 inch cuts into the filet and insert butter and sprinkle with salt & peper
1/2 Pour tspn dressing onto salmon.
Place sliced peppers and zucinni on top of salmon.
Line edges of salmon with 6-8 pieces of pinneapple.
Place 2 thin lemon slices on salmon filet.
Seal the filets and cook in a 350 degree (175 C.) oven for 20 minutes

Comments
Scallops and or shrimp can be added to this recipe.

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Oyster Pie

Serves/Makes:6 servings

Ingredients
Pie Pastry:
2 cups (475 ml) all-purpose flour
1/4 tsp (1 ml) salt
2/3 cup (150 ml) chilled unsalted butter
1/2 to 3/4 cup (175 ml) ice water
Bechamel Sauce:
2 to 2-1/4 cups (525 ml) milk
1 bay leaf
4 tbsp (60 ml) unsalted butter
1/4 cup (60 ml) all-purpose flour
Liquor reserved from oysters
Salt and freshly ground white pepper
Pinch of cayenne pepper
Generous pinch of ground mace
Filling:
2 dozen small (yearling) oysters, drained
3 hard-cooked large eggs, peeled and thinly sliced
1 can (14 1/2 oz) white or golden hominy, drained and rinsed
Salt and freshly ground white pepper
Mace

Preparation
Pastry:
Combine flour and salt in large bowl and shave fine slices of butter onto the flour and toss with fork to mix.
Sprinkle in 1/2 cup (125 ml) of the ice water while tossing with fork until pastry is moist enough to form into a ball. Add more water if necessary.
Wrap in waxed paper and chill for at least 1 hour.
Roll out two thirds of the pastry, cut to 12 inch circle and line bottom of 10 inch tart pan (type with removable bottom).
Roll remaining pastry into 11 inch circle for top of pie and place on baking sheet. Chill crusts for 30 minutes.
Preheat oven to 400 deg F.
Cover bottom crust and top crust with foil and weigh down with baking weights or dried beans (keeps flat).
Bake both crusts for 8 minutes then remove foil and weights and contine baking for 8-12 additional minutes uncovered, 'til golden brown, then cool.
Sauce:
In small suacepan, scald 2 cups (475 ml) of milk with the bay leave over med heat.
Let steep (off heat) for 5 minutes then discard bay leaf.
Melt butter in heavy-bottomed pan over med heat being careful not to brown.
Whisk in the flour and cook, whisking constantly, for 3 minutes.
Pour in the warm milk and continue cooking, whisking constantly until thickened.
Whisk in the oyster liquor and additional milk if necessary to make a thick but pourable sauce.
Season with salt, white pepper, cayenne, and mace to taste.
Remove sauce from heat and add oysters, stirring gently to mix in.
Cover bottom crust (still in tart pan) with egg slices.
Sprinkle hominy over the eggs and season with salt and pepper.
Pour in the hot oyster sauce spreading evenly to edge of pastry.
Dust with additional mace.
Gently set the top crust in place and set the pie on a baking sheet. Bake at 400 degrees (200 C.) F. until pie is hot through, (12 to 15 minutes).
Be careful not to brown the pastry or over-cook the oysters.
Remove from oven and remove the sides of tart pan.
Serve immediately.

Comments
This pie is actually named the Sotterley Oyster Pye for the historic Sotterly Mansion in Maryland where lavish banquets served the dish. Oyster pie is wonderful-sounds unusual and is but tastes great. Nice with a fruity white wine. Recipe recreated by William Taylor a Maryland caterer and historian.

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New Orleans Seafood Stew

Ingredients
1 lb (.5 kg). catfish, cubed
1 lb (.5 kg). scallops
1 lb (.5 kg). shrimp, deveined and shelled
1 14 oz (392 grm). can crushed tomatoes
1 8 oz (224 grm). can tomato sauce
1 14 oz (392 grm). can chicken broth
14 oz (392 grm). water
1 cup (225 ml) green pepper, chopped
1 cup (225 ml) onion, chopped
1 cup (225 ml) celery, chopped
2 large cloves garlic, crushed
2 bay leaves
4 tbsp (60 ml) butter
4 tbsp (60 ml) flour

Preparation
Melt the butter and mix with flour to make a roux.
Add the celery, onion, green pepper, and garlic and saute until onions are soft.
Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a boil. Reduce heat.
Add any uncooked seafood and simmer for 15 minutes.
Add any pre-cooked seafood and heat through just before serving.
Serve with salad and bread, or over rice.
For a broth variation, drizzle a tsp of sherry over each serving.
Another variation: try salmon instead of catfish.

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Mediterranean BBQ Shrimp

Serves/Makes:4

Ingredients
2 lbs (.9 kg) large shrimp
1/4 cup (60 ml) fresh parsley
1 cup (225 ml) olive oil
1 tbsp (15 ml). oregano
4 tbsp (60 ml). lemon juice
couple drops of hot sauce to taste
1 tbsp (15 ml). tomato paste
1 tsp (5 ml). salt
1 tsp (5 ml). pepper

Preparation
Combine all ingredients in glass dish and marinate for two hours, at room temp.
Broil three to four inches from heat for three minutes on each side, or until done.
Shrimp can be served with rice, green salad and garlic bread.

Comments
Try this - it's easy and yummy!

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Flounder and Sauce

Serves/Makes:8

Ingredients
2 tsp (10 ml) olive oil
1 tsp (5 ml) butter
4 cloves crushed fresh garlic
2 chopped tomatoes
1 tbsp (15 ml) capers
1 large bunch of arugula or basil (1 cup (225 ml) washed)
salt and pepper to taste
3/4 cup (175 ml) chicken broth
juice of 1 large lemon
8 filets of flounder.
If you cannot get arugula or basil, use asparagus, or whatever green you like. Find something in the frige.

Preparation
In a large sauce pan, heat oil and butter until melted.
Add garlic and saute until garlic is softened.
Add the remaining ingredients and cook for about 4 minutes on a low simmer, until arugula is wilted.
Pour over the fish and bake for about 20 to 25 minutes at 420 degrees (225 C.).
It is easy and everyone loves it.

Comments
I had a lunch with a sauce over the fish that was like this one. I went home and made a similar one, but added some extra ingredients.
The sauce is really good over any seafood.

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Cayenne Shrimp

Serves/Makes:4

Ingredients
1 lb (.5 kg). medium shrimp
1/2 tsp (2 ml) turmeric
2 tsp (10 ml) cayenne
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) kosher salt
1 tsp (5 ml) wine vinegar
2 medium baking potatoes

Preparation
Shell and devein shrimp, leaving tails on, and wash thoroughly. Pat dry on kitchen towels and put in 10 inch microwave safe skillet.
Add turmeric, cayenne, mustard, salt and vinegar and toss to coat shrimp. Cover with lid and marinate while potatoes cook.
Prick potatoes. Bake uncovered at 100% for 7 minutes or until done.
Remove from oven, peel and slice potatoes and set aside, covered until needed.
Cook shrimp, covered on 100% for 2 minutes and 30 seconds, stirring once. Remove from oven. Let shrimp stand covered for 3 minutes.
Spread sliced potatoes on heated plate. Uncover and arrange shrimp on top. Pour sauce over top and serve.

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Grilled Shrimp

Serves/Makes:4

Ingredients
2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
1 cube butter
1/2 tsp (2 ml) seasoning salt
1/4 tsp (1 ml) paprika
2 cloves garlic, minced

Preparation
Soak wood skewers if you are using wooden ones.
Rinse and dry shrimp.
Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
Melt butter and saute garlic.
Add seasoning salt and paprika.
Grill shrimp basting frequently with butter mixture until shrimp are pink and firm.
Turn shrimp to baste and grill on both sides.

Comments
This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinading shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.

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