Author: SoBo Bill

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Recipe: Grilled Shrimp Parmesan

A “parmesan” variation on a recipe for cooking shrimp…

Do-It-Yourself has never tasted so good as with this “parmesan” variation on a recipe for cooking shrimp – grilling instead of steaming. Here’s what it takes…

Ingredients:

SouthBmore Shrimp on a Plate
Steamed Shrimp Ready to Serve
  • 1 lb raw shrimp, deveined and no shell
  • 4 tbsp extra virgin olive oil
  • 1 lemon
  • 4 cloves garlic, chopped
  • red pepper flakes
  • Salt and pepper
  • 1 jar tomato or spaghetti sauce
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup freshly grated Parmesan

Directions:

  1. In a bowl, whisk together the olive oil, the juice from a fresh lemon, the chopped garlic, a pinch of red pepper flakes, and a few dashes of salt and pepper. Tip: fresh ground pepper is always best!
  2. Put the shrimp is a large sealable plastic bag and pour the olive oil mixture in the bag as well. Close up the bag and be sure to seal it well, then work the bag gently with your hands to make sure the olive oil coats all of the shrimp evenly.
  3. Let the shrimp sit and marinate while you heat up the grill (or grill pan) for at least 10 minutes.
  4. Skewer the shrimp for easier handling on the grill.
  5. Place the shrimp on the grill and cook on medium-high heat for about 2-2 ½ minutes then turn them over and cook for another 2-2 ½ minutes until the shrimp turn pinkish.
  6. Remove the shrimp from the grill and take them off the skewer arranging them close together in groups of 5 or 6 on a pan to go in the oven.
  7. Spoon a little tomato or spaghetti sauce over the shrimp then sprinkle with mozzarella cheese and place the shrimp under a broiler (on high) until the cheese has melted, started to bubble, and turn slightly golden brown in spots.
  8. Serve over pasta, or if you want to keep it healty, serve with lots of fresh grilled veggies!

Variations:

  • You can make this recipe a touch healthier by using mozzarella cheese make with skim milk.
  • If you want to go all healthy and serve this yummy dish with grilled veggies, toss any vegetable in extra virgin olive and place on a sheet of aluminum foil. Fold the foil until the veggies are in a nice closed pouch and grill for approximately 10-12 minutes. You may want to add a little spice to your grilled veggies by using a seasoning such as Old Bay seafood seasoning or Emeril Lagasse’s Essence seasoning.

Enjoy:

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Recipe: Oyster Stew

Oysters are also native to the Chesapeake Bay in Maryland and Virginia – and can be a hearty meal in itself.

Do-It-Yourself has never tasted so good as with this oyster stew. Oysters are also native to the Chesapeake Bay in Maryland and Virginia – and can be a hearty meal in itself. Ready to cook up a pot for the weekend? Here’s what it takes…

Ingredients:

Crab Claw Open Vertical
Open Crab Claw
  • 3 cans milk
  • 1 gal whole milk
  • 1 pint oysters
  • 1 stick butter
  • 1 bag oyster crackers

Directions:

  1. Place the oysters and their juice in a pot with 1 stick of butter and bring it to a boil.
  2. Let the oysters and butter boil for 10 minutes then add the milk.
  3. Add salt and pepper to taste then stir.

Variations:

  • Add a cup of chopped celery.
  • Add 3 table spoons of diced Shallots.
  • Add a pinch of Cayenne Pepper.
  • Add all three of the suggested variations!
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Recipe: Poor Man’s Crab Cakes

aka: Tuna Cakes

Do-It-Yourself has never tasted so good as with these “substitute” crab cakes, or crabcakes. Budget a little tight this week, or local crabs not easily available, or (oh, no) someone doesn’t like blue crabs? These “alternative” poor-man delights are also known as “Tuna Cakes” can be a stand-alone favorite – served with crackers, on a roll or all alone. So, you want to fix up a few for dinner or lunch? Here’s what it takes…

Ingredients:

Maryland Crab Cake
Maryland Crab Cake
  • 2 cans tuna (White Albacore Tuna in Water is most popular for this recipe but you can use whatever kind of tuna you prefer)
  • 1 egg beaten
  • 1/4 cup mayonnaise
  • 1/2 cup bread crumbs (use more if you prefer it to be a little drier)
  • 1 tsp. garlic powder
  • 1-2 tbsps. Old Bay Seasoning
  • 1 tsp. of oregano
  • 1 tsp. lemon juice
  • dash of hot sauce (try Franks Red Hot Sauce)
  • salt and pepper to taste
  • 4 tbsp vegetable oil

Directions:

  1. Heat 4 tbsp of oil in a frying pan set on medium heat.
  2. Place all of the ingredients together & mix well. You may find it easiest to forget the spoon or spatula and get into you cooking by using your hands to mix the ingredients well.
  3. Shape the tuna mixture into patties that fit nicely in the palm of your hand.
  4. Place the patties in the hot oil and fry them for approximately two minutes on one side then flip it and fry for two minutes on the other side. It is very important to make sure each side is crispy before flipping the patties or removing them from the oil to prevent them from falling apart.
  5. Remove the patties from the oil and lay them on paper towels to allow any excess oil to drain.
  6. This recipe makes six Poor Man’s Crab Cakes.

Variations:

  • Use Panko, Ritz Crackers, Club Crackers, or any kind of cracker you favor, instead of bread crumbs.
  • These are also great, and healthier, when they are broiled!