Meats Poultry Seafood

Baked Catfish
Becky's Key Lime Catfish
Catfish Court Boullion
Cocktail Sauce
Crawfish Boil
Shrimp Creole
Shrimp Cypremont
Shrimp Diane
Shrimp Tortellini

Baked Catfish

served as "Catfish Allison" (yes!) at Davidson's
Corner Market, Canton, Mississippi

1 cup fresh grated Parmesan cheese
1/2 cup soft butter
1/2 cup mayonnaise
6 green onions, finely chopped
1 teaspoon Worcestershire sauce
dash Tabasco
garlic pepper
6 catfish fillets

Mix together cheese, butter, mayonnaise, onions, Worcestershire and Tabasco. Sprinkle garlic pepper on one side of catfish. Place in baking dish pepper side down; sprinkle with salt and cover with sauce.
Bake at 350° for 45 minutes.

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Becky's Key Lime Catfish

1 cup yellow cornmeal
Salt, pepper, garlic powder
1/2 cup lemon juice
3 Tablespoons butter
2 catfish fillets
2 Key limes, thinly sliced, save ends
2 Tablespoons sliced almonds
Freshly grated Parmesan cheese

Heat oven to 400°. Melt butter in a 3 quart casserole. Mix cornmeal and spices well and pour onto a plate; spread to a thin layer. Dip catfish fillets in lemon juice, then roll in cornmeal to coat. Place fillets in buttered casserole dish. Top with lime slices and almonds. Squeeze juice from ends of limes over fish.

Bake at 400° for 12 minutes. Open oven and spread Parmesan over fillets. Return to oven and bake another 6 minutes.

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Catfish Court Boullion
pronounced "coo buh yohn"

1/3 cup olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 teaspoons chopped garlic
3 cups water
2 or 3 beef boullion cubes
2 14-1/2 oz. cans diced tomatoes
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. red pepper
1/4 tsp. Tabasco
2 bay leaves
1 large catfish fillet, in bitesize pieces
wild rice (such as Uncle Ben's)

Heat oil on medium heat and sauté chopped vegetables until tender. Bring water to a boil. Dissolve boullion cubes. Add vegetables, tomatoes, bay leaves, and spices. Reduce heat, cover, and simmer for 25-30 minutes.

While simmering, cook rice per package directions.

Add catfish pieces to stew. Simmer another 15 minutes. Serve over rice.

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Cocktail Sauce

for boiled shrimp or crawfish, or raw oysters

2 cups ketchup
2 Tablespoons horseradish
2 Tablespoons lemon juice
2 teaspoons Tabasco

Mix together and chill. Serve with cold or hot seafood.

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Crawfish Boil

1/2 cup salt
1 tablespoon whole peppercorns
2 packages dry crab boil
1 cup liquid crab boil (Zatarain)
1 tablespoon Tabasco sauce
1 tablespoon Creole seasoning (K-Paul's)
8 new potatoes, scrubbed
4 ears corn, scrubbed, halved crosswise
2 lemons, halved
4 onions, quartered
2 bulbs garlic, cloves coarsely chopped
4 stalks celery, halved crosswise
5 pounds crawfish, uncooked
Melted butter, for serving

In a large stockpot bring 3 gallons water to a boil and add salt, peppercorns, crab boil, hot sauce and seasoning. Cover pot and bring back to a boil. Add remaining ingredients except crawfish. Cover and cook 5 minutes. Add crawfish. Stir well and cover tightly. Turn off heat and let sit for 15 to 20 minutes. Ladle crawfish and vegetables onto a large platter or deep bowls and serve with melted butter and French bread.

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Shrimp Creole

One pound medium shrimp, uncooked
3 Tablespoons butter
3/4 cup onion, chopped
3 celery ribs, chopped
1 green pepper, chopped
3 Garlic cloves, minced
15 oz. can Italian style stewed tomatoes
1/2 teaspoon thyme
1 bay leaf
1/2 teaspoon grated lemon rind
Chopped parsley
Lemon juice

Peel and devein shrimp; set aside.
Melt butter in saucepan. Sauté onion until tender.
Add celery, bell pepper, and garlic. Cook 2 minutes.
Add tomatoes, thyme, bay leaf, lemon rind, Tabasco, salt and pepper. Simmer 10 minutes uncovered
Add shrimp. Cover and cook another 3 or 4 minutes.
Remove from heat and add parsley, lemon juice and more Tabasco if desired.

Serve over rice.

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Shrimp Cypremont

2 pounds large shrimp, uncooked
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup butter
1/4 cup dry vermouth
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/2 cup chopped green onions
1/2 cup chopped fresh parsley

Peel and devein shrimp. Sprinkle with salt and pepper.
Arrange in single layer on baking pan.
Melt butter over medium heat and add vermouth, lemon juice, Worcestershire sauce, green onions and parsley.
Simmer for three minutes, then pour over shrimp.
Bake in preheated 375° oven until pink, about 10-12 minutes.

Serve over rice.

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Shrimp Diane

One pound medium shrimp, uncooked
12 cup dry white wine
One cup sliced mushrooms
1/2 cup butter
1/4 teaspoon each of black pepper, white pepper, and red pepper
1/2 teaspoon each of basil, oregano, and thyme
1/2 teaspoon salt
1/2 cup sliced green onions
2 garlic cloves, minced
1/2 cup grated Parmesan cheese
6 ounces angel hair pasta

Peel and devein shrimp; set aside. Boil water for pasta.

Heat a saucepan over medium heat, then add white wine. Add half of butter. Sauté shrimp for 45-60 seconds, then add mushrooms.

Add all spices and the remaining butter. Stir to mix well. Add garlic and green onions. Mix in Parmesan cheese and stir until absorbed.

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Shrimp Tortellini

One pound medium shrimp, uncooked
One 9 - ounce package cheese tortellini
1/3 cup butter
One shallot, minced
2 Tbsp chopped fresh basil (or 2 tsp. dried basil)
1/2 cup grated Parmesan cheese

Peel and devein shrimp; set aside.
Cook and drain pasta according to package instructions.
Melt butter in large skillet over medium-high heat.
Add shrimp, shallot, and basil.
Cook five minutes, stirring constantly.
Add pasta and cheese. Toss and serve immediately.

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