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Category: Seafood (Page 2 of 2)

Seafood: where it’s OK to taste fishy.

Firecracker Shrimp

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Recipe Source: Essence Of Emeril


1 teaspoon oil
1 pound large shrimp, shell-on, split down back and deveined
1 cup heavy cream
Juice of 2 lemons
2 tablespoons butter
2 tablespoons chopped parsley
Salt and pepper


Heat oil in a large sauté pan, add shrimp and toss and cook for 3 minutes. Add cream and lemon juice. Splash on as much Tabasco as you can handle.

Allow to reduce on high for 5 minutes; watch carefully, it could overflow. Add butter and parsley. Season with salt and pepper.

Serve it up.

Baked Tilapia Parmesan

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Recipe Source:

Prep/Cooking Time: 30 minutes / 5 mins prep


1/2 cup fresh grated parmesan cheese
3 tablespoons mayonnaise
1/4 teaspoon dried basil
1/8 teaspoon onion powder
2 lbs tilapia fillets
1/4 cup butter, softened
2 tablespoons fresh lemon juice
salt and pepper


Preheat oven to 400 degrees F. Grease baking pan. In small bowl, mix together the cheese, butter, mayonnaise and lemon juice, basil, onion powder, salt and pepper.

Arrange fillets in a single layer in prepared pan. Bake for 20 – 30 minutes until done and flaky.

Remove fillets from oven and cover them with the cheese mixture on top side. Place under broiler for 2 minutes or until the topping is browned.

Be careful not to overcook the fish.

Makes 8 servings.

Chicken and Shrimp Jambalaya

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Recipe Source:

Prep/Cooking Time: Prep Time: 30 Minutes / Ready In: 1 Hour 15 Minutes


1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
2 cups chopped onion
2 cups sliced celery
2 cups chopped green bell pepper
1/4 cup chopped jalapeño peppers
1 tablespoon minced garlic
1 (28 ounce) can whole tomatoes
3 cups water
2 cups cooked, cubed chicken
2 cups cubed ham
1 cup uncooked long-grain white rice
1 tablespoon Chicken Flavored Bouillon Granules
1 1/2 teaspoons paprika
1/2 teaspoon dried basil leaves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper, or to taste
2 bay leaves
1 pound fresh or frozen raw shrimp, shelled and deveined
Hot pepper sauce


In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.

Makes 12 servings.

Cajun Fried Rice

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Recipe Source: Tabasco Website


1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
3 eggs
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste


In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.

In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.

Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.

Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.

Makes: 6 servings.

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