Traditional Spring Rolls Recipe

3/4 cup all-purpose flour
1/2 cup cornstarch
3 tsps peanut oil
1 3/4 cups water
peanut oil for frying
1 cup bean sprouts
1 cup finely shredded green onions
1 cup finely shredded carrots
2 cups sliced fresh mushrooms
1 cup finely chopped COOKED shrimp, pork, chicken or other protein
1 garlic clove, minced
1/4 tsp Chinese five spice seasoning mix
1 tsp soy sauce
1 tsp sea salt

Prepare the spring roll skins.

Put the first 4 ingredients in a bowl and mix well until you have a thin batter. Lightly oil a 6 inch skillet and put over medium heat. For each spring roll, spoon 2 teaspoons of the batter into the hot skillet and give it a swirl to spread the batter thinly over the bottom of the skillet. Cook until the batter shrinks from the sides of the skillet. The spring roll skins should be dry but not browned at all. Flip out onto a plate and keep frying the batter into 'skins' until the batter is used up. You should end up with about 18 spring roll skins.
Now prepare the filling.

Put an inch of peanut oil in a wok, heat until very hot, then add the vegetables and stir fry quickly, for about 1 minute.

Add the meat and the garlic and cook for 1 more minute.

Add the remaining ingredients and cook for 1 more minute.

Remove ingredients from wok and let cool.

Prepare the spring rolls.

Lay the skins out on a work surface. Spoon a couple teaspoons of filling near the edge of the skin and roll up tightly, tucking in the top and bottom as you roll, using a little water to seal the edge.

When all the spring rolls are filled, you are ready to fry them.

Pour a couple inches of peanut oil into the wok over high heat. When oil is very hot and sizzles, carefully drop in a couple spring rolls and deep fry them in the oil, turning once to make sure all sides get crispy and golden brown. Remove each one as they cook and put on a rack to drain. Don't overcrowd the wok; fry only a few at a time.

Serve room temperature.

Will make about 18 spring rolls.

Shrimp Cantonese In Black Bean Sauce Recipe

1-1/2 lbs large shrimp
1 tsp salted black beans
1 garlic clove, finely grated
1 tsp soy sauce
1 pkg flat rice noodles
2 Tbsps peanut oil
1 garlic clove, chopped
1 inch ginger root, chopped
2 shallots, chopped
1/2 cup hot water
2 tsps cornstarch dissolved in 1 tsp cold water
1 egg, beaten
chopped green onion

Peel and clean the shrimp,then cut in half lengthwise; set aside.

Smash together the salted black beans, garlic, and soy sauce; set aside.

Soak the flat rice noodles in boiling water for 10 minutes; drain well and set aside.

Put the peanut oil in a wok over high heat, add the prepared flat rice noodles and stir fry for about 2 minutes; remove to a bowl and set aside.

Add the shrimp to the wok, stirring for 2 minutes, then add the chopped garlic, ginger, and shallots and continue cooking and stirring until shrimp is pink, about another 2 minutes; push shrimp up the sides of the wok.

Add the salted black bean mixture to the middle of the wok and stir for 1 minute minute, then carefully add hot water, stir until combined, then add the cornstarch mixture and stir again until sauce thickens slightly.

Add the egg to the middle of the wok, stirring until set, then push the shrimp back into the middle of the wok, stir, then add the flat rice noodles and stir until combined and everything is hot. Serve hot in large bowls with chopped green onion on top.

Five Spice Crispy Panko Shrimp Recipe

1 lb fresh raw shrimp, peeled and cleaned
2 tsp soy sauce
1 tsp rice wine
1 tsp Chinese Five Spice seasoning
1/4 tsp black pepper
2 cups peanut oil
1/2 cup cornstarch
2 large eggs, beaten
1 cup panko bread crumbs

Cut the shrimp in half lengthwise, maintaining the shape of the shrimp. Cutting them in half speeds up the cooking process.

In a bowl, stir together the soy sauce, rice wine, seasoning, and black pepper, then add the shrimp and stir to coat well. Let shrimp sit for 15 minutes.

Put a wok or deep heavy skillet on high heat, add the peanut oil, and bring up to a hot temperature.
Remove the shrimp from the bowl and coat with the cornstarch, shaking off any excess.

When oil gets hot, dip each shrimp into the egg mixture, shake gently, then dip into the panko bread crumbs, shake gently, then lower into the hot oil. Repeat for all the shrimp, but do not overcrowd the wok or the temperature will drop. Fry in batches if necessary.

Let the shrimp fry in the oil until the shrimp is pink, which should take only about 2 minutes, then remove to a paper towel covered rack to drain and cool.

Add salt if desired and serve while still warm or at room temperature.

Easy Cilantro Ginger Shrimp Recipe

1-1/2 lbs large Gulf shrimp, peeled , cleaned, and cut in half lengthwise
1 tsp soy sauce
1 tsp rice wine
1 tsp sesame oil
2 tsps chopped fresh cilantro
2 tsps white rice vinegar
1 tsp grated ginger root

Put the shrimp, soy sauce, rice wine, and sesame oil in a bowl and toss to combine well; set aside to marinade for 15 minutes.

Turn oven on to preheat at 350 degrees.

Put the cilantro, vinegar, and ginger in a large bowl and whisk well; set aside.

Dump the marinaded shrimp out onto a baking sheet and place in preheated oven and bake for about 6 minutes, turning once. Shrimp should be pink when done.

 Put the cooked shrimp in the bowl along with the cilantro/ginger mixture and toss to coat well.

Serve shrimp warm, spooned over hot cooked rice or noodles if desired.

Will serve 2 to 4.

Deluxe Fried Rice Recipe

4 cups cooked rice
1 lb chicken, pork, shrimp, or any meat or seafood, chopped
2 cups any combination of celery, onion, green pepper, peas, beans, corn, etc.
5 eggs, beaten
1 cup broth
1 tsp sesame oil
1/2 tsp hot chili sauce

Get out your wok and add 1 inch of peanut oil and heat to very hot.

Add the rice and cook, stirring, until the rice turns golden in color; remove.

Add more oil, get wok hot, add meat and vegetables and cook quickly until meat is cooked through - about 3 minutes.

Add the rice back into the wok and stir while adding the eggs, continue stirring and add the broth, sesame oil, and hot sauce, stirring until the eggs are set.

Remove wok from heat and let stand for 3 minutes before serving, stirring once more before serving.

Will make 2 main dish servings or serve 4 side dishes.

Delightful Dragon And Phoenix (Chicken And Shrimp) Stir Fry Recipe

1/2 cup water
2 tsps white wine
1 tsp oyster sauce
2 tsps soy sauce
2 tsps cornstarch
1/2 lb uncooked shrimp, peeled
2 tsps cornstarch
1/4 tsp ground cayenne
1/2 lb uncooked chicken meat, diced
1 cup thin cut carrots
1 cup broccoli florettes
2 garlic cloves, grated
1/2 cup bamboo shoots
1 tsp toasted sesame seeds

Put the first 5 ingredients in a glass bowl and whisk together; set aside.

Cut the shrimp in half lengthwise (to maintain the shape) and put in a bowl and toss with the cornstarch and cayenne pepper.

Put the oil in a wok over high heat, and when hot, add the carrots and broccoli and stir fry until crisp tender, then remove from wok.

Add the chicken to the wok and stir fry until cooked thoroughly; remove from the wok.

Add the shrimp to the wok and stir fry just until pink.

Immediately return the chicken to the wok, pushing both the chicken and the shrimp up the sides.
Add the garlic to the center now and stir for 30 seconds.

Add the sauce to the center of the wok and stir until hot and thickened.

Add the carrots and broccoli back into the wok, add the bamboo shoots, and push the chicken and shrimp into the mixture, stirring everything to combine.

Sprinkle sesame seeds over the top and serve hot over rice.

Will serve 2 to 4.

Baby Bok Choy With Oyster Sesame Sauce Recipe

2 fresh baby bok choy
1 Tbsp peanut oil
1 medium shallot, minced fine
3 tsp oyster sauce
1 tsp sesame oil
1 Tbsp sesame seeds

Fill a large pot with fresh water and about 1 teaspoon sea salt. Bring to a boil and lower both bok choy in the pot; let cook for 4 minutes. Remove the bok choy to a rack to drain, then cut the bok choy in half lengthwise.

Arrange the 4 bok choy pieces on a small platter; cover to keep warm.

Put a skillet over medium-high heat, add the peanut oil and shallot, stirring constantly until fragrant, about 1 minute.

Remove the skillet from heat, stir in the oyster sauce and sesame oil, and immediately drizzle over the bok choy pieces, then sprinkle with the sesame seeds and serve warm.

Will serve 4 as small side dishes.

Southern Crab Meat Fritters Recipe

1 Tbsp finely chopped celery
1 Tbsp grated onion
1 Tbsp real mayonnaise
1 tsp Creole mustard
1/4 tsp Creole mix seasoning
2 large eggs, whisked
dash Tabasco (or favorite hot sauce)
2 Tbsp finely crushed saltine crackers (crush a whole tube, you'll need the remaining crumbs for coating later)
1 cup lump crab meat

Put the first 7 ingredients in a bowl and stir together, then add the 2 Tbsp crushed saltine crackers and mix to combine well.

Add the crab meat and, using a rubber spatula or wooden spoon, gently fold the crab meat into the mixture, trying not to break the crab meat up too much.

Line a baking sheet with parchment paper.

Scoop out balls of crab mixture, each about the size of a golf ball, and pack tightly with your hands, placing each one on the prepared baking sheet. Continue until all crab mixture is used.

Lightly cover the baking sheet with crab meat balls with parchment paper and put in refrigerator for about 1 hour.

When ready to make, get out a shallow bowl and put the remaining crushed crackers in it. Roll the crab meat balls around in the crushed crackers, pressing to coat well, then set aside and get ready to fry them.

Fill a large deep skillet with 2 cups of cooking oil and bring to a sizzle (test with a drop of water).

Gently place the crab fritters in the hot oil and fry until lightly golden brown, which should only take about 3 minutes. Turn them over once during the frying time using a slotted spoon.

Remove the fritters to a rack and sprinkle generously with salt before they cool.

Do not overcrowd your skillet; fry the crab fritters in batches if necessary.

Serve warm with remoulade sauce or spicy sweet sauce.

Cajun Crawfish Etouffee Recipe

1/2 cup peanut oil
3/4 cup flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
4 tsp Cajun seasoning mix, divided
3 cups shrimp stock or vegetable stock
salt to taste
1 cup butter
2 lbs cleaned crawfish tails
1 cup chopped green onions
cooked rice for serving

In a large heavy cast iron Dutch oven or deep skillet, add the peanut oil and flour over medium-high heat and whisk constantly until you have a deep nutty brown color roux; reduce heat immediately to medium and remove skillet from burner to let cool slightly before adding next ingredients.

Add the "Holy Trinity" of onion, green bell pepper, and celery, along with 2 tsp of the Cajun seasoning mix, stir, and return to burner over medium heat. Continue cooking and stirring until the vegetables soften slightly, crisp tender is good.

Slowly stir in the shrimp stock and bring to a gentle boil, turn heat down and let simmer for 10 minutes. Add salt as needed.

Meanwhile, in a large skillet, melt the butter over medium heat, add the crawfish and the green onions, stir and cook for about 2 or 3 minutes until heated through.

When the pot with the stock has finished simmering for 10 minutes, add the crawfish mixture into the pot and stir, then simmer gently together for about 5  minutes or until the mixture comes together. Do not stir this vigorously, rather just give the final mixture a few gentle swirls with a wooden spoon a few times as it simmers.

Ladle over bowls filled with cooked rice to serve.

Will serve 4 to 6.

Louisiana Seafood Gumbo Recipe

1 Tbsp peanut oil
1 Tbsp butter
2 Tbsps flour
1 1/2 cups finely diced celery
1 1/2 cups finely diced green bell pepper
3 cups finely diced sweet onions
2 garlic cloves, grated
4 cups crushed tomatoes
1/2 Tbsp Worcestershire Sauce
2 quarts shrimp stock
2 cups water
1 bay leaf
1 tsp cayenne
1 tsp cumin
3 lbs medium shrimp, cleaned
8 oz clean lump crab meat
1 cup chopped Andouille sausage
4 cups frozen cut okra, thawed

In a large heavy soup pot over medium heat, add the peanut oil and butter, and heat until butter melts, then sprinkle in the flour and whisk constantly until you have a nut colored 'roux.'

Add the celery, green bell pepper, and onion (add salt) and cook stirring until vegetables soften.

Add the garlic and cook for 1 minute more, stirring constantly, immediately add the tomatoes and
Worcestershire sauce (add more salt) and stir, cooking for 5 minutes.

Add the shrimp stock (use other stock if you don't have shrimp stock), water, bay leaf, cayenne, and cumin, and bring to a boil, then reduce the heat to low and simmer gently for 30 minutes, stirring often.

Add the shrimp, crab meat, Andouille sausage, and okra, bring up to a gentle boil, turn heat to low immediately, and simmer gently for about 3 to 5 minutes, just until the seafood and okra is cooked. Do not overcook at this point or okra will get slimy and seafood will get tough.

Taste and add salt if needed. Serve in large bowls with a scoop of hot cooked rice.

Southern Blue Crab And Olive Spread Recipe

2 cups lumb blue crab meat
1 cup chopped ripe olives
1 cup finely chopped celery
1/4 cup real mayonnaise
1 Tbsp lemon juice
1/4 tsp dry mustard
drop or two of white wine (optional)

Toss together all the ingredients being careful not to break up crab meat too much. Cover and refrigerate for 20 to 30 minutes, then remove about 5 minutes before serving, stirring once more.

Will make 4 sandwiches or serve 6 to 8 people as snacks on crackers.

Louisiana Style Baked Oysters Recipe

1 dozen shucked oysters, drained, liquor reserved
3 Tbsps butter
2 Tbsps finely diced red pepper
2 tsps chopped onions
3 Tbsps flour
pinch cayenne
salt and black pepper to taste
1/4 cup grated Parmesan cheese

Preheat oven to 325 degrees and butter a small casserole dish.

Melt the butter in a skillet, add the red pepper and onion and fry until onion softens slightly.

Stir the flour into the skillet, whisking while you add, then slowly stir in the liquor reserved from the shucked oysters.

Bring to a boil, whisking constantly, until mixture thickens slightly; remove from heat and add cayenne and salt and black pepper to taste, stirring.

Arrange the oysters in a small buttered casserole dish, pour the thickened sauce over the top, sprinkle with the grated Parmesan cheese and bake in preheated oven until oysters curl, cheese melts, and mixture is hot.

Serve immediately with hearty crackers or toast points.

Scallops In Creamy Cucumber Sauce Recipe

2 large seedless (English) cucumbers
1/2 tsp kosher salt, divided in half
3 tsp butter, divided in half
3 tsp olive oil, divided in half
1/4 cup sour cream
1 1/4 to 1 1/2 lbs sea scallops, patted dry
1/4 tsp black pepper
hot cooked brown rice for serving

Wash and dice cucumbers, then put in a colander over a bowl or plate. Sprinkle with 1/4 tsp salt and set aside for about 20 to 30 minutes. This will help the excess water come out of the cucumbers.

Put a heavy skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil. When hot, add the drained cucumbers and cook, stirring, just until cucumbers soften and are slightly browned.

Add the sour cream to the skillet, stir and cook for about 1 minute or until nice and creamy and hot; spoon out into a bowl and keep warm.

Add the remaining butter and olive oil to skillet over medium-high heat. When hot, add the scallops, sprinkle with the remaining salt and all the black pepper and cook, turning, until browned nicely.

Add the cucumber mixture back into the skillet, cook and stir until mixture is heated through, then serve immediately.

Serve over brown rice for a full meal.

Will serve 4 to 6.

Roasted Citrus Curried Shrimp Over Fresh Greens Recipe

2 large oranges, peeled, segmented
1/2 tsp kosher salt, divided in half
1 1/2 to 2 lbs shrimp, cleaned
1 Tbsp olive oil
1 Tbsp curry powder
1/2 tsp black pepper
fresh baby spinach or other greens for serving

Preheat oven to 400 degrees and get out a baking sheet with sides (not cookie sheet) and cover it with parchment paper.

Arrange the orange pieces on the baking sheet, sprinkle with 1/4 tsp salt, and put in oven - roast for 10 to 12 minutes or until orange pieces are slightly golden brown on the edges and starting to dry.

Put shrimp in a bowl with the remaining 1/4 tsp salt, the olive oil, curry powder, and the black pepper.

When oranges are done roasting, add the shrimp to the baking sheet with the oranges, stir around to combine a bit, and put back in oven, roasting shrimp until nice and pink. You may want to stir the shrimp around a bit during the roasting time. It should take less than 10 minutes for the shrimp to cook.

Serve shrimp orange mixture hot, spooned over fresh baby spinach or other mixed salad  greens.

Will make 4 salads.

Cilantro Shrimp Verde Skillet Recipe

1/4 cup butter
2 Tbsp olive oil
1 to 2 lbs fresh, cleaned shrimp
2 cups homemade salsa verde (or good jarred)
1 cup fresh cilantro, chopped fine
fresh lemon juice
brown rice optional

Get out a large cast iron (or other heavy) skillet and put over medium heat.

Add butter and olive oil to the skillet - when hot, add the shrimp.

Cook just 1 minute, stirring, then add the salsa verde and stir to combine.

Turn heat to low and cook just until the shrimp firms and turns pink, then remove from heat.

Stir in the cilantro and serve immediately, squeezing fresh lemon juice over before serving.  May be spooned over brown rice for a complete meal.

Classic Shrimp Ceviche Recipe

1/2 lb tiny cooked shrimp (coarse chopped if you wish)
1 cup finely diced cucumber
1/2 cup finely diced ripe avocado
1/2 cup finely diced Roma tomatoes
1/4 cup finely diced red onion
1/4 cup fresh squeezed lime juice
2 Tbsp Franks Red Hot sweet chili sauce, or similar
1 jalapeno chili, seeded and minced

Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.

Serve room temperature or chilled. Be sure to stir again before serving. Use as a condiment or a light lunch served over a crispy plate of greens.

Will serve 2 to 4.

Easy One Pot Salmon Cannelini Pasta

4 oz rotini pasta, uncooked
2 Tbsp olive oil
1 medium sweet onion, diced small
2 fresh Roma tomatoes, diced
1 tsp dried oregano
1/8 tsp dried red pepper flakes
1 can (15 oz) cannelini beans, rinsed and drained well
1 can (7 oz) pink salmon, drained
1 Tbsp small capers
1 Tbsp fresh chopped parsley
1/4 cup fresh grated Parmesan
salt and black pepper to taste

Cook rotini pasta in large pot filled with salted water according to package directions; drain well and return pasta to pot.

Put heat under pot on low.

Add to the pasta in the pot the oil, onion, tomatoes, oregano, and red pepper flakes; toss to combine well.
Add to the pot the beans, salmon, and capers; toss again gently to combine well.

Continue heating mixture over low heat, tossing gently, just until all ingredients are warmed thoroughly.

Remove from heat and toss with fresh chopped parsley and Parmesan cheese. Taste and add salt and pepper as needed. Serve warm. Will serve 4.

Easy One Pot Shrimp In Tomato Sauce

1 Tbsp peanut oil
1 Tbsp butter
1 large green bell pepper, rough cut
1 large sweet onion, rough cut
3 large celery stalks, rough cut
2 lbs large shrimp, peeled and clean
1 can (26 oz size) spicy marinara sauce
1 can (10 oz size) diced tomatoes
salt, pepper, and hot sauce as needed
cooked rice for serving

Put the oil and butter in a large pot over medium-high heat, add the bell pepper, onion, and celery and cook stirring just until vegetables are 'crisp-tender.'

Add the shrimp and cook, stirring, just until the shrimp are pink. This goes fast so watch them.

Add the marinara sauce and diced tomatoes to the pot, stir, turn heat to low, and simmer gently for 10 minutes. Taste and adjust seasoning with salt, pepper, or hot sauce as desired.

Serve over cooked rice in shallow bowls. Will serve 4 to 6.

Easy One Pot Seafood Recipes

8 oz. shell shaped pasta
1 Tbsp butter
1 Tbsp olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1/4 cup milk
1 can cream of shrimp soup
1 Tbsp prepared yellow mustard
1 teaspoon Worcestershire sauce
1/2 cup sour cream
1 small can shrimp, salmon, or albacore tuna, drained

Fill a large pot with water, add salt, and cook pasta according to the package directions; drain well and set aside.

In same pot, add the butter and olive oil, put over medium-high heat, add onion and red bell pepper and cook, stirring, until vegetables soften.

Add the milk and cream of shrimp soup to the pot, stir to blend well, then add the pasta into the pot, stir to combine. Add the remaining ingredients, stirring to combine.

Turn heat to low and simmer gently for 5 minutes just until thick and creamy; stir often. Will serve 4 to 6.

Easy One Pot Pineapple Shrimp And Rice

1 Tbsp cooking oil
1 medium onion, diced
1 garlic clove, minced
1 lb shrimp, cleaned
1 can (20 oz) pineapple chunks (not drained)
1 can (14.5 oz) diced tomatoes (not drained)
1 tsp soy sauce
3 to 4 cups cooked rice
salt and pepper to taste

Put a pot over medium heat, add the cooking oil and onion; stir and cook until onion softens, then add the garlic and shrimp and continue cooking until the shrimp turns pink.

Add to the pot the pineapple chunks, diced tomatoes, and soy sauce, stirring until combined and warmed through.

Add the cooked rice to the pot, stir to combine. Taste and season with salt and pepper if desired, then serve immediately from pot. Will serve 2 to 4 people.