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‘Tis the Season to Add a Little Jingle to your Holiday Feast with Flavorful Gulf Coast Seafood

Posted: December 21, 2011

For more information:
Joanne McNeely
Gulf & South Atlantic Fisheries Foundation, Inc.
Mcneely.joanne@gmail.com
850-224-1129
Or
Lisa Spence
Edelman
Lisa.spence@edelman.com
713-970-2145
 

‘Tis the Season to Add a Little Jingle to your Holiday Feast with Flavorful Gulf Coast Seafood Recipes

With the holiday season come family and friends – and nearly always they’re gathered around a dining room table or crowded into the kitchen. While it’s true that most of us have holiday traditions tied to specific foods and recipes, everyone likes something new and flavorful to wake up the senses and celebrate the season.

Seafood lovers from the Gulf Coast Seafood Marketing Coalition have a few fresh ideas for you. For your next casual holiday gathering, try an appetizer that features oysters from the Gulf Coast. As a main dish, nothing can be better than the spicy comfort of homemade gumbo with plump and juicy shrimp, just like your great aunt used to make. If your traditional Christmas dinner usually includes standard-issue dressing, surprise the family with a savory oyster dressing, spiked up with sausage and sweet potatoes. Having someone special over for dinner one cold and frosty night? Lighten up the menu with a healthy one-dish meal of shrimp mixed with lentils and rice.

And if you’re looking for an elegant addition to your cooking repertoire, an easy to prepare fish entrée using fresh Gulf Coast fish like snapper will make quite the new cuisine for all the celebratory events and toasts in the New Year. Here’s to good eating this holiday season. See recipes and photographs below.

  • Florida Snapper Pecan Meuniere (Recipe provided by the Bureau of Seafood and Aquaculture Marketing, Division of Marketing and Development, Florida Department of Agriculture and Consumer Service)
  • Aunt Myrtle’s Shrimp Gumbo (Recipe provided by Alabama Seafood)
  • Oyster Cornbread Stuffing (Recipe provided by Mississippi Wild Caught Seafood)
  • Bacon Wrapped Oyster with Shallot Confit and Cayenne Crust (Recipe provided by Louisiana Seafood; Begue's Restaurant - Royal Sonesta New Orleans)
  • Minted Shrimp with Lentils, Rice and Pasta (Recipe provided by Texas Shrimp)

About Gulf Seafood Marketing Coalition

The Coalition provides the framework for coordinating seafood marketing efforts among the Gulf States with emphasis on working with tourism boards, restaurants, retailers and chefs. The Gulf & South Atlantic Fisheries Foundation, Inc. is coordinating the Gulf Seafood Marketing Coalition through funding provided by the Gulf States Marine Fisheries Commission’s (NOAA Award #NA10NMF4770481). For more information, please visit http://www.gulfsouthfoundation.org.

 

Florida Snapper Pecan Meuniere

Provided by the Bureau of Seafood and Aquaculture Marketing, Division of Marketing and Development, Florida Department of Agriculture and Consumer Service

Ingredients

 

4

6-ounce Florida snapper fillets

1

cup flour

½

teaspoon paprika

½

teaspoon cayenne

½

teaspoon freshly ground black pepper

½

teaspoon salt

2

tablespoons olive oil

4

tablespoons butter, divided

½

cup Florida pecan pieces

2

tablespoons Florida parsley, chopped

1

tablespoon Florida garlic, minced

2

tablespoons fresh Florida lemon juice

1

tablespoon Worcestershire sauce

¼

cup heavy cream

1

teaspoon salt

¼

teaspoon cayenne

Preparation

Combine flour and seasonings on a shallow plate. Dredge the fillets in flour mixture, coating evenly. Heat the oil in a large nonstick sauté pan over medium-high heat. When oil is hot, pan fry fillets for 3 to 4 minutes on each side until golden and cooked through. Transfer to a platter and keep warm. In a medium pan; melt 2 tablespoons of the butter over medium-high heat until foamy. Add the pecans and cook for about 1 1/2 minutes, stirring constantly, until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Whisk for 1 minute and remove from the heat. Add the salt, cayenne, and remaining 2 tablespoons butter, broken into small pieces; stir until the butter melts completely. Spoon the sauce over the fillets and serve.

Yields 4 servings.

 

Alabama Aunt Myrtle's Shrimp Gumbo

Provided by Alabama Seafood

Ingredients 

 

1

large fryer chicken

1 ½

pounds shelled raw Gulf shrimp

3

cups of reserved chicken broth from chicken

½

stick butter or olive oil

2

cloves garlic minced

2

onions chopped

½

bell pepper chopped

2

tablespoons flour

2 ½

cups tomatoes with juice

1

package frozen cut-up okra

3

beef bouillon cubes

4

teaspoons Lee & Perrins brand Worcestershire sauce

¼

teaspoon ground cloves

½

teaspoon chili powder

1

pinch dried basil

1

bay leaf

1 ½

teaspoon salt

1 ¼

teaspoon black pepper

½ pound Gulf crabmeat (optional)

Preparation

Boil one large fryer chicken. Let cool and remove the meat from the bone, dice and set aside. Save broth. In a large heavy kettle, sauté butter/olive oil, garlic, onions, bell pepper. Stir in flour. Cook over low heat until veggies are tender, then add tomatoes, okra, beef bouillon cubes, Worcestershire sauce, cloves, chili powder, dried basil, bay leaf, salt, black pepper and reserved chicken broth.

Simmer 45 min. Just before serving, add to simmering mixture shrimp & the diced chicken. Cook uncovered 5 min. or until shrimp are pink and tender. If desired, add crabmeat.

Yields 4 to 6 servings.

 Mississippi Oyster Cornbread Dressing

Provided by Mississippi Wild Caught Seafood and Dr. Linda Anderson

Ingredients

 

1

quart Mississippi oysters chopped

1

pound sausage, hot or mild

2

packages dry cornbread mix

2

eggs

cups milk

1

sweet potato

1

stalk celery chopped

½

onion chopped

1

bunch green onion chopped

3

tablespoons butter

1-2

cans chicken broth

2

tablespoons Season All

1

teaspoon garlic powder

¼

cup parsley chopped

Preparation

Make cornbread according to package. Let cool; crumble. Set aside. Boil sweet potato until tender. Mash – set aside. Cook sausage and drain. Chop celery, onion, and green onions. Sauté with butter. Add cooked sausage to skillet with vegetables. Add oysters, cornbread and sweet potato. Mix together. Place in 9 x 13 greased baking dish. Bake at 350°F for 1 hour or bake with chicken or turkey until bird is fully cooked.

Yields 12 to 15 serving.

 

 

Bacon Wrapped Louisiana Oyster with Shallot Confit and Cayenne Crust

Provided by Louisiana Seafood; Begue's Restaurant - Royal Sonesta New Orleans

Ingredients

 

5

freshly shucked Gulf oysters

 

5

smoked bacon strips

 

5

shallots

 

TT

champagne vinegar

 

¼

cup brown sugar

 

1

tablespoon olive oil

 

2

tablespoons butter

 

TT

kosher salt

 

TT

black pepper

 

4

ounces cayenne pepper

 

2

quarts vegetable oil

 

 

sprinkle panko bread crumbs

 

 

 

Preparation

Blanch bacon in boiling water for three minutes. Cut bacon so that it wraps completely around oyster with ¼ inch overlap.

To make the shallot confit, slowly caramelize shallots in oil and butter; add brown sugar. Season with salt, pepper, and vinegar.

To make the cayenne crust, combine oil and cayenne pepper in saucepot. Bring to a simmer and allow to rest one hour. Strain and cool. In a food processor, puree breadcrumbs and add ½ cup of cayenne oil while running.

Assemble oyster by searing bacon wrapped oyster in non-stick skillet till crisp. Warm shallot confit and place in oyster shell, place oyster on confit and top with cayenne breadcrumbs. Lightly toast oyster in broiler.

Yields 5 oysters.

 

Minted Texas Shrimp with Lentils, Rice and Pasta

Provided by Texas Shrimp; Created by Chef Michael H. Flores

Ingredients

 

1

2

pound Texas shrimp, peeled and deveined

tablespoons olive oil

1

yellow onion, chopped

1

14.5-ounce can diced tomatoes

½

teaspoon each salt and pepper

4

ounces each green lentils, rice, fettuccine

1

stick butter

¼

cup fresh mint chopped

 

salt and pepper

Preparation
Heat the oil in a large sauté pan over medium-high heat; add the onions and cook until golden brown. Stir in the tomatoes with the salt and pepper and remove from the heat.

Boil the lentils, the rice, and the fettuccine separately in pots of water until cooked. As each one cooks, drain and add to the tomato mixture; set aside.

Melt the butter in another large pan. Add the shrimp, mint, salt, and pepper. Sauté for 2 to 3 minutes until the shrimp has turned a light pink. Serve immediately on top of the tomato-lentil mixture.

Yields 4 to 6 servings.

 

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