Shrimp Bascom (Cooking With Purpose Style)

Seasoning mix:

2 teaspoons paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

1 pound medium-sized shrimp (peeled and deveined)

1 onion, peeled and chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 clove garlic, peeled and minced

1/2 cup apple juice or good wine

1 (14 1/2-ounce) can peeled and diced tomatoes with liquid

1 cup clam juice

2 tablespoons butter

3 cups cooked white rice or grits

2 small green onions, thinly sliced

4 teaspoons, Crème Fraiche

To prepare the seasoning mix: Combine the paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper. Set aside.

Add half the spice mixture to the shrimp, toss well and refrinderate.

Heat a large Iron skillet (10-12 inches) over medium-high heat until hot. Add the onion, bell pepper, celery, garlic and 1 tablespoon of the seasoning mix. Cook and stir 5 minutes.

Stir in the apple juice or wine and cook until the liquid has almost evaporated. Add the tomatoes and clam juice. Bring to a boil, reduce the heat and simmer 10 minutes.

Puree about half of the sauce in a food processor or blender. Pour back into the pan. Add the shrimp and simmer about 4-5 minutes, until the shrimp are pink and cooked through.

Spoon the shrimp and sauce over the rice or grits and garnish with green onions and Crème Fraiche

My touch to this recipe is that I take some of the spice mix or some Prudhomme's   blacking magic and toss well with 12 large shrimp that have been shelled and deveined with the tail on. I toss these well in a very hot skillet until done, about two minutes. I add three shrimp to each dish along with a pat of butter and Crème Fraiche. This idea is mine. : )

Busters and Grits

1 qt canola or peanut oil

1/2 cup buttermilk

4 eggs (beaten)

1 cup cornmeal

1/2 cup all-purpose flour

1 tsp. creole or Cajun spice

6 soft shell blue crabs cleaned and trimmed

For grits you need:

3/4 cup water

1/4 cup milk

1 cup fine ground white corn grits

6 tbsps. butter

4 tbsps. mascarpone cheese

Salt and black pepper

For a pan sauce you need:

1 cup crab, picked through for shells

3 cloves garlic minced

1 green onion (chopped)

2 dashes hot sauce

1 tbsp extra-virgin olive oil

1 onion (diced)

2 cloves garlic, minced

1/4 cup celery root, minced

1 tsp. crushed red pepper flakes

1 sprig fresh thyme chopped

1 sprig tarragon leaves chopped

1 bay leaf

1 cup heavy cream

1/2 cup dry vermouth

1 cup clam juice

Salt and black pepper

Preheat a deep-fryer with the canola or peanut oil to 350 degrees F.

In a mixing bowl combine the buttermilk, eggs, cornmeal, flour and Creole or Cajun spice using a wire whisk, until smooth.

In a medium-size saucepan bring the water to a boil over medium heat and slowly add the grits, while stirring constantly. Once the grits come to a boil, reduce the heat to a low simmer. Add the milk, cover and simmer for 20 minutes, stirring occasionally.

Heat the olive oil in a pan over moderate heat. Add the onions, garlic, celery root, and pepper flakes. Cook the vegetables, stirring often, for 3 minutes.

Add the thyme leaves, tarragon leaves, bay leaf, cream, vermouth and clam juice to the pan. Increase the heat to medium high and reduce the sauce by half, about 10 to 12 minutes. Remove from heat and discard the bay leaf.

Dip the soft-shell crabs into the cornmeal batter and carefully add them to the hot oil, 1 at a time. Fry until golden brown, about 1 to 1 1/2 minutes, before removing to absorbent paper towels and seasoning with additional salt.

Once the grits have cooked for 20 minutes, stir in 3 tablespoons of the butter and the mascarpone cheese. Season to taste with salt and pepper.

Reheat the Crab Pan Sauce to a slow boil and stir in the remaining 3 tablespoons of butter, the hot sauce, and salt and pepper, to taste. Remove from heat once the butter has been added.

To plate this dish, spoon the grits into individual bowls with a generous amount of sauce ladled around the grits and topped with a fried soft-shell crab.

Justin Wilsons Hush Puppies

Justin Wilson said, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, Shut up dogs!, Hush Puppies!!"

2 cups cornmeal

1 cup plain flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup parsley, finely chopped

ground cayenne pepper

2 eggs, beaten

1 cup buttermilk

1 cup green onion, finely chopped

2 tablespoons hot bacon drippings or oil

1/2 teaspoon garlic powder (to taste)

Deep fat or veggie oil for frying

Combine all dry ingredients. Add eggs, buttermilk, onion, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonsful and brown on all sides.

Corn and Crab Bisque

You can subtitute other seafood for the crab or just add them on in.

4 tablespoons butter

1/2 cup minced onions

1 cup uncooked sweet corn from the cob

2 tablespoons minced shallots

1 tablespoons minced garlic

2 tablespoons minced celery

Favorite Cajun spice blend

1 cup crab stock or fish stock

3 bay leaves

Salt and pepper

2 cup milk

2 cup heavy cream

1 teaspoons liquid crab boil

3 tablespoons flour

1/2 -1 cup lump crab meat, picked over for shells and cartilage

1/4 cup chopped green onions

1/2 teaspoons Worcestershire sauce

Chives for garish

In a large sauce pot, heat the pan to medium low and add butter. Add the onions, corn, shallots, garlic, celery and saute for 1 minute. Add the flour and stir until you get a blond roux. Season with Cajun spice. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Remove the bay leaves and Ladle into a shallow bowl and garnish with chives.

Mixed Green Salad with Roasted Beets

1/2 lb. baby beets

2 cups mixed greens (romaine, spinach, watercress, beet greens)

1/2 medium spring onion, thinly sliced

1 Tbs unsalted pistachios, chopped

1 Tbs sesame seeds

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tsp grainy mustard

2 tsp hazelnut oil

1 Tbs olive oil

Trim the tops of the baby beets. Wash them and toss them on a baking sheet with a drizzle of olive oil and a pinch of salt. Bake them in a 400F oven for about 30 minutes or until tender. Let them cool a bit and then peel them. The skin should come right off.

Mix the greens, sliced beets, onion and pistachios in a bowl.

Make the vinaigrette by whisking the sesame seeds, salt, mustard, hazelnut oil and olive oil together. Pour over the salad and toss.

Artichoke Tart

8-12 artichoke hearts

1/8 stick of butter

1 cup sweet onion chopped

1/4 cup red bell pepper, small diced

1 tablespoon minced garlic

1/8 teaspoon oregano

1/8 teaspoon thyme

4 eggs

1 teaspoon creole mustard

1 teaspoon creole seasoning

1/2 cup panko bread crumbs

1/4 teaspoon hot sauce

1/2 teaspoon grated parmesan cheese

1 cup grated cheddar

1 teaspoon freshly ground black pepper

1/4 cup minced green onion

frozen pie crust thawed.

Preheat oven to 325 degrees. Place pie crust in for ten minutes while crust is baking.

Melt butter in a small saute pan over medium heat. Add onion and red bell pepper and cook 3 to 4 minutes. Add garlic, oregano, thyme and cook 2 to 3 minutes more. Remove both from heat and cool.

Roughly chop the artichokes. Whip the eggs in a large mixing bowl, and mix in the rest of the ingredients.

Spread the mixture into the pie. Bake 30 minutes.

Let cool to room temp

Smoked Oyster and Brie soup

1 cup unsalted butter

1/2 cup all-purpose flour

2 quarts bottled clam juice, or fish broth

5 cups heavy cream

1 1/2 teaspoons red (cayenne) pepper

1 1/2 pounds brie cheese, rind removed and cut into small pieces

2 cups dry champagne

3 cans of quality smoked oysters

1 cup finely minced green onion stems

salt to taste

In a large soup pot over low heat, melt butter. Add flour and cook 3 minutes, stirring constantly. Add clam juice, or fish broth and cook another 3 to 4 minutes or until flour is absorbed. Increase heat to medium and bring just to a boil; reduce heat to low and simmer an additional 10 minutes, stirring occasionally. Add heavy cream; simmer 5 minutes longer, stirring constantly. Add cayenne pepper and brie cheese, stirring until cheese is melted completely.

Stir in champagne, oysters, and green onion stems. Remove from heat, cover and let stand 10 minutes. Season with salt. Serve in soup bowls.

Crab And Avocado Rangoon

This is one of the party foods I put out when I'm going to fire up the fryer. I have two dipping sauces shown in the directions.

16 ounces light cream cheese, softened

2 ripe avocados cut into blending size chunks

1 15 ounce can crab meat, drained and crumbled

2 green onions, thinly chopped

1 clove garlic, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon soy sauce

1 egg beaten

1 package won ton skins

In medium bowl, combine all ingredients except won ton skins, mix until well blended. (To prevent won ton skins from drying out, prepare one at a time and place under a damp cloth.) Place 1 teaspoon filling in center of each won ton skin.

Moisten edges with egg; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Deep-fry in hot (375 degrees F) oil two or three at a time until browned.

Pina Colada Dipping Sauce:

4 ounces pina colada mix

3 ounces sour cream

3 ounces drained, crushed pineapple

Mix all ingredients well.

Mustard-Dill Sauce:

1 cup mayonnaise

4 tablespoons Chinese style mustard

1/2 cup snipped parsley

3 tablespoons fresh dill weed or 1 tablespoon dried dill

In a small bowl, combine all ingredients; mix thoroughly until smooth.

Both sauces need to be chilled

Fried Green Tomatoes With Crabmeat Remoulade

Remoulade:
1 1/2 cups mayonnaise
2 teaspoons creole mustard
2 tablespoons fresh lemon juice
1/4 cup chopped onions
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped green onions (green part only)
salt, freshly ground black pepper, and hot sauce, to taste
1 pound lump crabmeat, picked over for shells and cartilage


Fried Green Tomatoes:
2 pounds green tomatoes, trimmed and cut crosswise into 1/2-inch-thick slices
salt and freshly ground black pepper, to taste
3/4 cup vegetable oil for deep-frying
1 1/4 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup buttermilk
2 eggs, lightly beaten
4 cups baby salad greens


• Directions for Remoulade:
• Combine the mayonnaise, mustard, lemon juice, onions, parsley, and green onions in a bowl and stir to blend. Season with salt, pepper, and hot sauce. Add the crabmeat and gently toss to coat evenly. Cover and refrigerate.


• Directions for Green Tomatoes:
• Season the tomato slices with salt and pepper. Heat the oil in a large skillet over medium heat. Put the flour in a shallow bowl and the cornmeal in another shallow bowl. Combine the buttermilk and eggs in another bowl. Dredge the tomatoes first in the flour, coating evenly on both sides, and shaking off any excess flour.
• Then dip them in the egg and buttermilk mixture, coating evenly. Then dredge them in the cornmeal, coating evenly and shaking off any excess cornmeal. Add the tomatoes, 3 or 4 at a time, to the hot oil and fry until golden brown, about 2 minutes on each side.
• Drain on rack or paper towels and repeat with the remaining tomatoes. 




To assemble, arrange equal amounts of the greens in the center of 6 salad plates. Top with fried green tomatoes slices and top with the Remoulade. Serve immediately.

Collard Kim Chee

5 cups collards, stemmed and cut into bite-size pieces

6 Tbs salt

2 Tbs candied ginger

2 dried red peppers (according to taste)

1 clove garlic, peeled

4 green onions, remove roots and split lengthwise

1 Tbs Worcestershire sauce

2 Tbs cider vinegar

In a large Bowl, mix collards and onions with 5 Tbs salt cover with a towel and Let sit overnight.

Remove the greens and gently rise and discard the liquid in the bowl. return rinsed greens to the bowl.

In a processor add the ginger, peppers and garlic . pulse until mixed well and kinda pasty. Place over the greens along with the Worcestershire sauce vinegar and remaining salt massage it in well. Place into a quart jar with a loose fitting lid. Let stand in fridge for two weeks adding some water if needed after a few days.

Shrimp Victoria

If you have ever been to Brennan's in New Orleans, you know this dish. If not, you can enjoy a simple taste of The Big Easy at home.

1 lb Peeled and De-veined shrimp

 1/4 stick unsalted butter

 1/8 Cup Thinly sliced green onions

 1/8 Cup Finely Chopped fresh basil

 1/4 Cup white mushrooms Thinly Sliced

 2 oz dry white wine

 2 oz heavy cream

 1/2 tsp kosher salt or to taste

 Pinch of white pepper

 Pinch of cayenne

 1 tsp Worcestershire sauce

 1 Tbsp White Roux (Equal parts unsalted butter and flour, cooked together for 1-2 minutes)

 2 oz sour cream

  Melt the butter in a saute pan, add the Green Onions, Mushrooms, Basil, and Shrimp. Saute until the shrimp just start to turn pink. Add the white wine and cook for about 2 minutes. Add the Heavy Cream, Worcestershire and seasonings. Add the Roux, cook for 1-2 minutes more. Remove from the heat and stir in the sour cream, adjust the seasonings if necessary, serve immediately. Brennan's serves this over parsley rice, it goes well over pasta also.

   I sometimes replace the wine with spicy hot V8 to make this a little different