Saturday, November 29, 2008

Eggplant Parmesan Pizza


2 thin eggplants, peeled and sliced thin
2 egg whites, lightly beaten with 2 T. olive oil
1 cup seasoned dry bread crumbs
1 recipe for homemade dough (your choice)
1 cup pasta sauce 1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
*Olive oil & garlic powder mixed for brushing the pizza dough before baking (if desired).

Preheat oven to 375º. Line a large baking sheet with foil and spray with Pam. Dip eggplant slices into egg white/olive oil mixture, then breadcrumbs. Place on prepared baking sheet, single layer. Bake 15 minutes, turn slices over and bake 10 minutes longer or until browned on both sides. Remove from oven and set aside. Increase oven to 500º. Brush the dough with olive oil/garlic powder (if desired) then top with pasta sauce, eggplant, and cheeses. Bake on pizza stone with a bit of cornmeal 10-15 minutes.

Thursday, November 13, 2008

Smoked Sausage & Lentil Soup

1 pound Smoked Sausage
1 small onion, chopped
1 clove Garlic, minced
1 pound of dried Lentils
1 14 1/2 ounce can diced tomatoes
2 Tablespoons Red Wine Vinegar
1/3 cup chopped celery 1/3 cup chopped carrot
1 teaspoon salt
1/2 teaspoon pepper
3 cups water

Rinse lentils, place in 4 quart saucepan with 1 quart of water and simmer for 30- 40 minutes or until tender. Drain. Slice smoked sausage in 1/4 inch slices and cut each slice in half. In a Dutch oven, saute sausage over medium heat for 5 minutes. Reduce heat to medium low, add onions, celery and carrots and saute another 5 minutes. Add lentils,tomatoes, vinegar, 3 cups water, salt and pepper. Simmer one hour, or until vegetables are tender. Test for seasoning. Serve with Parmesan cheese and crusty French bread

Asparagus Casserole

2 Tall cans Asparagus Spears
1 can Cream of Mushroom soup
1/3 cup Minced Onions
1 2 ounce jar Chopped Pimentos
2 cups Shredded Cheddar Cheese
1 bag Potato Chips, crushed
3 tablespoons Melted butter

Drain asparagus spears well and lay out on paper towels. Cut off any tough ends. Slice spears in 1 - 2 inch pieces. Spray a 1 1/2 quart casserole with Pam. Please half the asparagus in the casserole; top with half the soup. Spread the soup over the asparagus. Add half the onions, pimentos, and cheese. Add the second half of the asparagus, then the second half of the soup. Top with the remaining onion, pimentos and cheese. Sprinkle the crushed potato chips over all and drizzle the melted butter over the top. Bake at 350 degrees for 30 - 35 minutes or until casserole is hot and chips are a golden brown.

Baked Orange Toast

4 large Eggs
2/3 cup Orange Juice
1/3 cup Milk or Half & Half
1/4 cup Sugar
1/2 teaspoon Vanilla
1/4 teaspoon ground Nutmeg
8 1/2-inch-thick slices Italian or French Bread
(I use 4 1" slices and bake until puffed.)
1/4 cup Butter or margarine
1/2 cup chopped Pecans (optional)
Orange Syrup:
1/2 cup Butter or Margarine
1/2 cup Sugar
1/3 cup frozen Orange Juice concentrate

Beat eggs, juice, milk, sugar, vanilla and nutmeg until combined. In a 13X9X2-inch pan, place bread slices in a single layer. Pour egg mixture over and refrigerate 2 to 24 hours.

Place butter in a 15x10x1-inch pan. Place in a preheated 350 degree oven, tilt pan to spread butter over bottom. Place bread slices in a single layer on top of melted butter. Bake in a 350 degree oven for 20 minutes. Sprinkle pecans evenly on top of the bread slices. Bake 10 minutes more or until nuts are lightly toasted and toast is golden. (You can tell it's done when the toasts puff up.) Serve with Orange Syrup.

Orange Syrup: While the toast is baking, combine the 1/2 cup butter, 1/2 cup sugar and 1/3 cup of orange juice concentrate. Cook and stir over low heat until butter is melted and all is combined. Remove from heat. Whisk until slightly thickened. Serve warm. Makes 3/4 cup.

Grits & Greens

1 cup Whipping Cream
1 cup Grits
1 pound fresh Collard Greens
1 to 1 1/2 cups fresh grated Parmesan Cheese
4 cups Chicken Broth, divided
1/4 to 1/2 cup Milk
1/4 cup Butter or Margarine
1/4 to 1/2 teaspoon ground Black Pepper
Garnishes: Chopped Bacon or Ham

Combine whipping cream and 3 cups chicken broth in large saucepan. Bring to a boil and stir in grits. Cover and cook stirring frequently on low heat for 25 to 30 minutes. Add milk if necessary. Remove and discard stems and any spots on collard leaves. Wash and drain. Cut into 1/2" strips. Combine greens and 1 cup chicken broth in large skillet. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until tender. Drain and plunge into ice water to stop the cooking process. Drain well on paper towels. Add butter, cheese and pepper to grits, stirring until butter and cheese melt. Stir in greens. Cook, stirring constantly, until thoroughly heated. Add garnishes.

Deb's Fudge

3 packages Chocolate chips
1 pint Marshmellow cream
1/2 pound Butter
2 tablespoons Vanilla
2 cups Walnuts -- chopped
4 1/2 cups White sugar
1 can Evaporated milk


Place in large bowl first five ingredients. Set aside.

Boil briskly for 9 minutes after coming to a boil, the sugar and evaporated milk. Stirring, add to the first mixture and mix well. Put in buttered shallow pan and refrigerate. Slice into squares and serve. It will freeze and keep for months.

Harrah's Hamburgers and Sauce - Copy Cat

1 1/2 pound ground beef (extra lean)
3/4 cup Quakers Rolled Oats
3 tablespoons Chopped onion or dried minced onion
1 cup milk
Salt & pepper to taste
2 cups Heinz Ketchup
6 tablespoons Apple Cider Vinegar
4 tablespoons Worcestershire Sauce
4 tablespoons Sugar
1 cup water
Mix all the burger ingredients and shape into 1/4 lb hamburger patties. Place in roasting pan or sheet cake pan.


Mix well and pour over prepared patties. Bake at 325 degrees uncovered for 1 to 1 1/2 hours. Serve on hamburger buns. (If you double meat ingredients you should have enough sauce to cover all). Can also shape meat into small meatballs and serve as an appetizer.

Hot Shoppe's Orange Freeze

This brings back memories...when I was a little girl, my Mom and I would go to Hot Shoppe's and order from the outside speaker. Usually I would get the Mighty Mo which was a fantastic burger or a Slim Jim which was nothing less than a ham and cheese on a sub roll with a special sauce and shredded lettuce and tomato and Orange Freeze

2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint


Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until smooth.

Pour the orange freeze into a tall glass and garnish with spearmint sprig.

Barbecue Slaw

1/4 cup sugar
3 cups white vinegar
2 1/4 cups water
1 head green cabbage cored and shredded


In a large bowl, combine sugar, vinegar and water. Mix with a wire whisk until the sugar is dissolved. Add shredded cabbage and mix well. Cover and refrigerate

Copy Cat Whopper!

1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
4 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cup shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste


Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.

Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste.

Toast buns either on the grill or in a toaster oven.

Assemble the finished product in this order: Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun.

FootBall Appetizers!

6 English muffins
4 ounces shredded cheddar cheese
1 medium onion -- chopped
3/4 cup Hellmans or Best Foods mayonnaise
4 ounces shredded mozzarella cheese
1/4 cup grated Romano or Parmesan cheese
8 ounces chopped ripe olives -- drained

Preheat oven to 375 degrees. Mix all ingredients to create a moist paste and spread evenly on English muffin halves. Bake on a cookie sheet for 15 minutes or until browned and almost crispy. Cut into quarters and serve bite-sized.

Grab a Beer!

Deb's Strawberry Pie

1/4 cup cornstarch
1 1/2 cup sugar
1 1/2 cup water
1 package (3 oz.) strawberry gelatin
1 quart fresh whole strawberries
1 (9 inch) baked pie shell

Combine water, sugar and cornstarch in saucepan and cook over very low heat, stirring, until clear (about 3 to 5 minutes). Remove from heat and mix in gelatin. Arrange strawberries in pie shell and pour sauce over. Chill 4 to 6 hours or overnight and serve with Cool Whip or whipped cream.

Southern Belles

6 ounces yellow cornmeal
3 ounces baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoon salt
4 ounces sugar
4 ounces salted butter
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup whole milk


In a medium stockpot, heat vegetable oil to 350 degrees F for frying.

In a mixing bowl combine the flour, cornmeal, baking powder, cinnamon, salt, and sugar. Work butter into dry mixture until well incorporated.

Add extracts and milk together. Work milk mixture into butter mixture to form a stiff batter. Form into ball. Portion into finger size hush puppies. Deep-fry in hot oil until golden brown. Place festivals on paper toweling to absorb excess oil. Serve.

Quantity: 3 dozen

Teriyaki Chicken

6 boneless skinless chicken breasts
1/2 cup plus 2 tbsp white vinegar
1/2 tsp salt
6 tbsp soy sauce
4 tbsp water
3 tsp ground ginger
1/4 cup honey
2 eggs
1/2 cup flour

Beat eggs with 3 tbsp water. Dip chicken in egg mixture and coat in flour seasoned with salt and pepper. Fry in skillet with oil until meat is a golden brown. Place meat in a casserole dish.
Mix together in sauce pan the sugar, vinegar, salt, soy sauce, water, ground ginger and honey. Bring to a boil on medium heat, then pour over meat and bake uncovered at 350°F for 1 hour or until meat is cooked through and juices run clear.

Makes 6 servings.

Note: You can also use a Pork Tenderloin

Chicago's Merichka Salad Dressing (Copycat)

Delicious over Iceberg Lettuce...and at Merichka's it is served with the Poor Boy Plate!

1 cup Ketchup

1 cup Vegetable Oil

1/2 cup Vinegar

1/4 cup Water

1/2 cup Sugar

1 T Black Pepper

1 t Garlic Powder

Mix all ingredients together in a salad oil bottle, chill and pour over salad. Enjoy!
Additional Tips
I like to chill liquid ingredients before making, then just put together and shake the bottle. It is best over plain iceberg lettuce.

Magick Peanut Butter Cookies

My husband absolutely loves these cookies!

1 C. peanut butter

1 C. sugar

1 egg


Stir up in a bowl, roll into 1 inch balls. Place cookie balls on an ungreased cookie sheet and smash like a # sign with a fork. Cook in 350 degree oven until lightly golden. Cool and enjoy!

Additional Tips
You can cook these until just done for softer cookies-or longer for crunchy ones. You can double or triple amounts to make more cookies-there's just no messing this up! Great for quick cookies-class parties--and don't forget, you can also use the crunchy and extra crunchy peanut butter too!

Bleu Cheese Dressing #2

1 small Clove Garlic, Minced
Tabasco to Taste
Pinch of Dry Mustard
1/3 C. Sour Cream
1/4 tsp. Ground Black Pepper
1 C. Mayonnaise
1/4 tsp. Onion Salt
1-1/2 oz. Buttermilk
Pinch of White Pepper
1 Tbsp. PLUS 1 tsp. Red Wine Vinegar
2-1/2 Tbsp. Toasted Slivered Almonds
1/3 tsp. Worcestershire Sauce
4 Tbsp. MAYTAG BLUE CHEESE, Crumbled
Dissolve spices into vinegar, Worcestershire and Tabasco. Combine with sour cream and mayonnaise. Thin dressing with buttermilk, add Maytag Blue Cheese and let sit overnight. Serve on romaine greens. Garnish with toasted slivered almonds and crumbled Maytag Blue Cheese.

Bleu Cheese Dressing #1

3/4 C. Sour Cream
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper
1/2 tsp. Salt (Scant)
1/3 tsp. Garlic Powder
1 tsp. Worchestire Sauce
1 1/3 C. Mayonnaise
4 oz. Danish blue cheese; crumble

In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder, and Worcestershire for 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed. By hand, crumble cheese into mixture. Blend at low speed no more than 4 minutes. Refrigerate 24 hours before Serving.

Texas Chili

4 lbs. chili meat (beef chuck ground or cut into + inch dice)
1 large onion, chopped
2 garlic cloves
1 tsp. dried Mexican oregano
1 tsp. ground cumin
2 Tbsp. chili powder
1 + C. canned whole tomatoes and their liquid

2-6 generous dashes of liquid hot sauce (I recommend Frank's Red Hot Sauce)

Salt to taste
Sauté the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off fat while cooking. Salt to taste.

Dolly Parton's Cream Of Vegetable Soup

1 qt. chicken broth
1/2 C. frozen peas
1/2 C. whole kernel sweet corn
1/2 C. canned green beans
1/2 C. carrots pealed & grated
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 C. heavy whipping cream
Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.

Chili Relleno Casserole

1 7 oz. can Ortega Chilies Ö (whole)
1 4 oz. can Ortega Chilies Ö (diced)
2 Tbsp. Butter
3 Eggs
1/2 lb. Cheddar Cheese, Grated
1/2 lb. Monterey Jack Cheese, Grated
2 C. Milk
1 C. Bisquick
Preheat oven to 325¬. Combine Cheeses in a bowl. Melt butter in 13" x 9" casserole dish. Lay whole chilies on melted butter, covering bottom of dish. Sprinkle 2/3 of the cheese on chilies. Mix the milk, eggs, Bisquick until smooth, add diced chilies and pour over cheese. Top with remainder of cheese. Bake for 45 min. Or use the toothpick method.

Miller Time Biscuits!

4 C. Bisquick mix
2 Tbsp. sugar
(12 oz.) New Castle Beer
Preheat oven to 350 degrees. Mix all ingredients together, and either drop or roll out and place onto a greased cookie sheet. Bake for 15 to 20 minutes or until golden brown.

Why New Castle....because I like it!

Death By Chocolate

1 box Devil's Food cake mix
1 (3 oz.) box instant chocolate pudding
2 C. sour cream
5 eggs
1 C. melted butter
1 tsp. almond extract
1 C. chocolate chips
In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into greased bundt pan. Bake at 350 degrees for 55 - 60 minutes. Dust with powdered sugar or drizzle with a glaze.
Quantity - 12

CopyCat - Lubys Hawaiian Pie

1/3 C. Butter
1 1/2 C. Sugar
3 Eggs
2 Tbsp. Flour
2 Tbsp. Cornmeal
1 1/4 C. drained, canned, crushed Pineapple
1 1/4 C. Coconut
1 tsp. Vanilla
1 unbaked 9-inch Pie Shell
Heat oven to 350 degrees. In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended. Add pineapple, coconut, and vanilla. Mix well. Pour into pie shell.
Bake 45 minutes or until wooden pick inserted in center comes out almost clean.

Easy Artichoke Dip

1 (15 oz.) can plain artichoke hearts, drained
1 C. mayonnaise
1 C. Parmesan cheese
1 tsp. minced garlic
Blend artichokes in a blender until smooth. Add mayonnaise, Parmesan cheese and garlic to artichoke mixture.
Mix well. Warm in a 350 degree oven for 10 to 15 minutes, or until lightly browned.

Kolokythokeftedes - Zini Balls


1 kg zuchini 1/2 tea cup grated cheese 200 gr grated feta cheese 3 eggs spearmint salt pepper flour for dredging olive oil for frying

Wash the courgettes and cut off their ends. Grate them and squeeze them to remove their liquid. Soak the bread crumbs and drain them. Beat the eggs. In a bowl mix the grated courgettes with the grated cheese, the grated feta cheese, the bread crumbs and the beaten eggs. Add salt, pepper and spearmint. Shape the mixture into balls. Flour the balls and fry them in olive oil until they take brown color.

Stuffed Eggplants


10-12 round eggplants 1 large onion, grated 3-4 eggs 250 grams grated regato cheese, or any other sweet cheese 1 bunch of parsley 1 fresh tomato, mashed 2 spoons sugar Salt Bechamel sauce or hard tack for placing on top of each eggplant olive oil

Wash eggplants, score them in the middle and boil until soft. Strain them, let them cool and cut them a long side. Remove with the spoon the inner part of each eggplant and leave them only with their skin. Keep half of the inner part of the eggplant and whiz it in a blender to make a puree. Boil in a saucepan the onion and when it softens pour some olive oil. Add the eggplant puree, parsley, tomato, sugar and salt. Stir well and remove from heat after a couple of minutes. Beat the eggs and pour over the mixture. Add the cheese and stir the mixture well. With this mixture you should stuff each piece of eggplant. When you stuff all the eggplants cover them with béchamel sauce or with hard tack. Baste a baking pan with oil, place the eggplants into it and bake for 30 minutes in moderate temperature.

Greek Salad


3 – 4 tomatoes 1 onion feta cheese 1 cucumber olive oil salt olives oregano

Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

Spanokopita - Greek Spinach & Cheese Pies


One pack of very thin filo pastry (obtained from a specialist deli) 1 Kg / 2 lb of spinach, either frozen or fresh 1 kg / 2 lb of feta cheese 250g / 1/2lb of butter or margarine 2 cloves of garlic or garlic power

If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the filo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.

Greek Burgers On The Grill

3/4 lb. ground beef
3/4 lb. ground lamb
1/4 c. chopped onion
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper

Mix, form patties and grill.

4 to 6 pita breads, split
1 c. shredded lettuce
1 sm. tomato, chopped
2 green onions, chopped

How To Lose Weight Fast!

Step One
Drink at least 8 glasses of water a day. DO NOT to drink soft drinks or other sugary beverages anymore.
Step Two
NO MORE desserts and unhealthy snacks, instead replace these with fruits, nuts and other healthy snacks.
Step Three
Eat a high protein, low fat, low carb, low calories diet. Your diet should contain lots of baked chicken because it is the healthiest meat and has low calories. Try to split your meals up into 5 small meals a day. Don't completely cut out carbs, you should just eat healthy carbs like brown rice. (LINK BELOW) has some good diet plans you can modify based on your apetite and what weight you want to maintain by adjusting your protein and calories intake.
Step Four
NO MORE fast food unless it is unavoidable, stick with chicken if it is unavoidable. No not fried chicken, make sure it is grilled or baked.
Step Five
Adopt a cardio or weight lifting program. Your cardio should last at least 45 minutes.
Step Six
If you drink lots of beer, STOP! Beer has lots of carbs which will make you gain lots of weight.
Step Seven
Try your best to get 8-10 hours


1 cucumber
2 cells of garlic
some salt and pepper and a bit of dill weed
1-2 spoons of vinegar
2 spoons of olive oil
16 oz. yogurt

How To Cook Those Delicious Messy Crab Legs!


Do not pre-thaw crab legs.

Place frozen crab legs in vegetable steamer or colander over boiling water.

Cover tightly and steam approximately 6 minutes.

Brush with melted butter, season and serve with cocktail sauce.

Do not pre-thaw crab.

Place frozen crab legs in microwave and cover with a damp towel to prevent moisture loss.

Heat for 5 minutes on defrost cycle.

Brush with melted butter, season and serve with cocktail sauce.

How To Cook Live Maine Lobster

The easiest way to cook a Maine Lobster is to boil for 12 minutes in salted water.

Add 1 teaspoon salt for every quart of water.

Bring water to a rapid boil and plunge lobster...head first... into water.

Return to a boil and cook for 12 to 15 minutes.

Remove lobster and serve with melted butter, lemon wedges, lobster crackers and lots and lots of napkins.

Sparkling Fruit

Serves: 2


2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon fresh mint chopped


1) Recommended fruits; strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled quartered and seeded.
2) In a shallow serving bowl mix the fruit gently so it is not crushed.
3) Evenly sprinkle with sugar and gently mix again.
4) Pour cold champagne or wine over fruit, enough to almost cover fruit.
5) Let stand refrigerated for 1-2 hours.
6) Serve in chilled champagne glasses.

Chef's Tip

Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.

Beverage suggestion: Espresso

Country Fried Flounder

Serves: 6


2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper


1) Skin fillets. Cut fillets into serving size portions.
2) Combine cornmeal with seasonings. Roll fish in cornmeal mixture.

1) Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
2) Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
3) Serve with tartar sauce and coleslaw.

Chef's Tip

Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.

Beverage suggestions: Light lager beer, Chenin Blanc

Maryland Crab Cakes

Serves: approximately 8 cakes


1/2 teaspoon garlic minced
1 tablespoon onion minced
1 tablespoon celery diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 Teaspoon Black Pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tablespoons oil for sautéing


1) In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.
2) Using gloved hands, gently mix in crab meat, then add bread crumbs.
3) Spread a thin layer of plain bread crumbs on work surface.
4) Form crab mixture into equal balls, approximately 2" in diameter. Place on crumbs.
5) Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2" thick and 3" round. Refrigerate.
6) In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
7) Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.

Chef's Tip

Don't increase the bread crumbs.

Beverage suggestions: Pinot Grigio, light lager beer

Red Lobster's Rock Shrimp Creole

Serves: 6 - 8


2 lb rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2"
1/2 cup onion, diced 1/4"
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tablespoons flour, all purpose
1 can 14.5-oz whole peeled tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3-4 cups cooked rice


1) Rinse shrimp briefly and remove any large veins that are visible.
2) In a small sauce pan, melt 2 tablespoons of butter over medium heat.
3) Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
4) Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
5) In a large skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch.
6) Add shrimp and cook until no longer transparent (3 minutes).
7) Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.
8) Serve over hot rice (white or wild mixture).

Chef's Tip

If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.

Add a Cajun style sausage when cooking the vegetables for an extra Cajun flair.

Cajun or Louisiana style seasoning can be used instead of or along with salt, cayenne pepper, and black pepper.

Serve with a French style or sour dough bread.