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OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)


SEAFOOD 

Dirty Rice and Oysters
1/3 cup cooking oil, 3 tablespoons flour, 1 minced onion, 1/2 pound chopped chicken giblets, 1 chopped bell pepper, 1 pint oysters, 2 cups water, 1/2 cup chopped celery, 1 minced clove garlic, 2 tablespoons Lea & Perrins sauce, black pepper, 2 tablespoons minced parsley, 1 tablespoon minced green onion tops, 2 cups hot cooked rice
Heat oil in skillet; stir in flour and cook until roux is browned. Add onion and simmer for five minutes; remove from heat. Put giblets and a little of the water in separate saucepan, simmer for 15 minutes. Add celery and bell pepper; cook 5 more minutes. Combine two mixtures. Add oysters and remaining water; simmer 10 minutes. Add garlic, Lea & Perrin's and black pepper; simmer 10 minutes. Add onion tops, parsley and rice. Mix well and simmer for about 5 more minutes.

Mrs TLH, Tallulah LA
 

Donny's Wonderful Salmon Croquettes
1 can drained salmon, 10 crumbled unsalted-top crackers, 2 finely-chopped cloves rocambole (elephant garlic) or 2 finely-chopped shallots or 1/2 finely-chopped onion, 1 egg, 1 tablespoon flour, 1 tablespoon corn meal, 1 teaspoon baking powder, 1 teaspoon apple cider vinegar
If your allium of choice is onion, reserve 2 tablespoons salmon "juice," add to 1 tablespoon melted butter and saute onion before adding to mixture. Mix all ingredients well by hand, form into patties, coat well with additional corn meal, and deep-fry in hot-but-not-too-hot oil. Makes 8 or 9 croquettes (8 fit in the skillet better than 9). Do not add croquettes to oil until oil is hot and you are ready to cook them; otherwise they soak up the oil and you're in big trouble.

DH, Yazoo City MS
 

Seafood Casserole
2 cups boiling water, 1/2 teaspoon celery salt, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 2 chicken bouillon cubes, 4 tablespoons butter or oleo, 4 level tablespoons flour, 1 cup grated sharp Cheddar cheese, dash of Tabasco, 2 tablespoons dry white wine, white pepper to taste, 1 pound peeled boiled shrimp, 1 can picked crab meat, 1/2 cup buttered cracker crumbs
Mix boiling water, celery salt, onion powder, garlic powder and bouillon cubes until cubes are dissolved; set aside. Melt butter or oleo in large, heavy saucepan. Blend in flour. Cook over low heat about 5 minutes; do not brown. Add set-aside water mixture; bring to a boil. Boil for 1 minute; remove from heat. Fold in cheese, Tabasco, wine, pepper; stir until cheese melts. Fold in shrimp and crab meat. Place in 6 individual casseroles. Sprinkle with crumbs. Heat at 350 degrees until bubbly, or about 15 to 20 minutes.

Mrs AKL, Hattiesburg MS
 

Seafood Newburg
1 1/2 pounds cleaned boiled shrimp, 1 can crabmeat or lobster, 3/4 stick butter, 4 tablespoons flour, 1 teaspoon salt, dash of cayenne pepper, 1 cup milk, 1 cup cream, 2 egg yolks, 1/4 cup sherry, paprika
Melt butter in large saucepan; stir in flour, salt and cayenne pepper. Cook just until bubbly, stirring. Stir in milk and cream; continue cooking until sauce thickens and boils for 1 minute. Beat egg yolks in small bowl; stir in about 1/2 cup of the hot mixture, then stir this into the remainder in the saucepan; cook 1 minute. Stir in sherry. Fold in seafood. Spoon into heated chafing dish; sprinkle with paprika. Serve over pastry shells, hot rice or toast points.

CB, Greenville MS
 

Shrimp Gumbo
2 pounds fresh shrimp, 1 can crab meat, 3 onions, 1/2 cup vinegar, 2 quarts water, 1 tablespoon butter, 1 tablespoon flour, 4 cups okra, 1 cup cooked rice, 1 can tomatoes, 2 bay leaves, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Wash shrimp and set aside. Combine 2 onions, vinegar and water, heat to boiling and add shrimp. Boil 15 to 20 minutes or until shrimp are pink. Remove from heat, remove shrimp, strain stock and save. Peel and clean shrimp, making sure all veins are removed. Chop remaining onion and brown in butter. Blend in the flour and add okra. Add strained stock slowly, stirring constantly. Add rice, tomatoes, crab meat, seasonings and shrimp. Simmer about a half hour, or until tomatoes are breaking up. Remove bay leaves when serving.

Mrs JM, Tchula MS
 

Smoked Oyster Casserole
1 can smoked oysters, 1 can onion soup, 1 can beef broth, 1 cup uncooked rice, 1/2 stick butter or oleo
Mix all ingredients together and put into casserole dish. Cover and bake at 400 degrees for 45 minutes or until rice is done and liquid is soaked up. Too easy!

MD, Yazoo City MS
 

Stuffed Crab
1 can crab meat, 2 separated hardboiled eggs, 2 separated raw eggs, 2/3 cup cracker crumbs, 1 cup milk, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, juice from 1/2 medium lemon, salt & pepper to taste, red pepper or Tabasco to taste, 1/4 pound melted butter
Prepare crab meat (Donny doesn't know what Mrs T meant by that, and she is no longer living - possibly she meant clean it - remove any debris); add beaten raw egg yolks. Mash hardboiled yolks with a little vinegar. Chop hardboiled whites fine. Combine these with crab mixture and add milk, seasonings and butter. Stir in enough cracker crumbs to give mixture the consistency of pudding. Beat raw egg whites stiff and fold in. Fill crab shells (or facsimiles) and sprinkle with crumbs. Dot with butter. Bake for 45 minutes at 325 degrees. Serves 6.

Mrs RLT, Thornton MS

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