Shrimp, fish recipes for fall seafood dishes

Something about this time of year whets the appetite for seafood – and not just for gumbo.
Here are some recipes you can use to spice up your seafood offerings. A small collection of crab and crawfish recipes appeared in the Oct. 11 edition and remains online at StMaryNow.com and our Facebook page.

Quick Shrimp
1 lb. raw shrimp, peeled
2 Tbsps. butter
¼ cup green onions, chopped
½ cup mushrooms, chopped
½ cup dry white wine
Sauté shrimp in butter until shrimp turn pink; add remaining ingredients.
Cook about 10 minutes, stirring constantly, over medium heat.
Serves 2.
Bake in a 325-degree oven until bubbly.
Seafood Lasagna
8 lasagna noodles
1 cup onion, chopped
2 Tbsps. butter
1 (8 oz.) pkg. cream cheese, softened
1½ cups cream-style cottage cheese
1 egg, beaten
2 tsp. dried basil, crushed
2 cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1½ lbs. shrimp, cooked, shelled and halved
1 lb. white, lump crabmeat
¼ cup Parmesan cheese, grated
½ cup sharp American cheese, shredded
Cook lasagna noodles according to package directions; drain.
Arrange four noodles on the bottom of a greased 13-by-9-by-2-inch dish.
Cook onion in butter until tender, blend in cream cheese.
Stir in cottage cheese, egg, basil, salt and pepper.
Spread half of this mixture over noodles.
Combine soup, milk and wine; stir in shrimp and crab.
Spread half of this atop cheese layer.
Repeat layers.
Sprinkle with Parmesan cheese.
Bake, uncovered, in a 350-degree oven for 45 minutes.
Top with American cheese and bake a few minutes longer, until cheese melts.
Can be frozen.
Serves 12.
Fish piqunt
2 lbs. sliced catfish
1 pint oysters, drained, reserve liquid
½ cup cooking oil
2 Tbsp. flour
1 can tomato sauce
¼ cup celery, minced
½ cup onion, minced
4 cloves garlic
1 Tbsp. green pepper, minced
¼ cup green onions, minced
½ cup parsley, minced
Hot sauce, to taste
Salt, to taste
Fry garlic slowly in oil until dark brown; discard garlic.
Add flour and make a roux (cook slowly on low heat, stirring constantly, until a rich brown color).
Sauté onions, pepper, green onions and celery until tender.
Add tomato sauce, oyster liquid and sliced fish. Simmer slowly until fish is tender.
Just before serving, add oysters.
Fish Courtbuillon
5 lbs. catfish, cut into large pieces
¼ cup water
Salt
Black pepper
Red pepper
3 Tbsp. oil
2 cloves garlic, minced
1 bunch parsley, chopped
1 large bay leaf
2 Tbsp. flour
¼ tsp. thyme
3 ribs celery, chopped
2 slices lemon
1 bunch green onions, chopped
1½ cans tomato sauce
1 large bell pepper, chopped
Rub pieces of fish with salt, black pepper and red pepper.
Put oil in heavy, cold pot. Arrange layer of fish on bottom.
Mix together bell pepper, garlic, celery, onion and parsley. Sprinkle over fish.
Sprinkle a tablespoon of flour over vegetables and cover with half of the tomato sauce.
Repeat with a layer of fish, a layer of vegetables, a tablespoon of flour and the remaining tomato sauce.
Add thyme, bay leaf, lemon and water.
Place pot on very low fire and cook slowly one hour or until tender. Shake pot often to keep from sticking; do not stir.
Oyster Po'boy
4 dozen fresh oysters
6 (10-inch) po’boy loaves
Egg wash:
1 egg, beaten
1 cup milk
1 cup water
2 Tbsp. Creole mustard
1 Tbsp. yellow mustard
Salt and black pepper, to taste
Breading:
1½ cups yellow corn meal
1½ cups yellow corn flour
2 Tbsp. granulated garlic
Oil for deep frying
Dressing:
3 cups Remoulade slaw (see recipe)
18 thin slices of tomato
Spicy ketchup
Remoulade sauce:
1½ cups heavy mayonnaise
½ cup Creole mustard
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
½ cup spicy ketchup
¼ cup red bell pepper, minced
¼ cup yellow bell pepper, minced
½ cup celery, minced
2 Tbsp. garlic, finely minced
¼ cup parsley, minced
½ Tbsp. lemon juice
Salt and black pepper, to taste
Slaw:
4 cups iceberg lettuce, shredded
¾ cup red cabbage, shredded
¾ cup Remoulade sauce
Combine slaw ingredients.
Preheat oven to 375 degrees.
Slice po’boy bread lengthwise and place on large cookie sheet. Set aside.
In mixing bowl, combine egg, milk, water, mustards and season to taste using salt and pepper.
In separate mixing bowl, combine corn meal, yellow corn flour, garlic and season to taste using salt and pepper. Set aside.
When ready to prepare po’boys, create Remoulade sauce and slaw (see recipe) and set aside. Place bread in oven and turn off heat, allowing bread to become crispy and warm.
Dip oysters, six at a time, in egg batter and then into corn meal, corn flour mixture.
Place in deep fryer at 365 degrees and cook until oysters float, approximately three minutes. Remove, drain and keep warm. Continue until all oysters are fried.
While oysters are cooking, remove po’boy bread from oven and place Remoulade slaw and tomato slices on bottom side of bread and spicy ketchup on top side.
Place six oysters over slaw and top with other po’ boy half. Secure with toothpicks and slice into two equal halves. Serve hot.