Tempura (天ぷら ) Shrimp & Vegetables With A Honey-Fig Reduction

I love the use of tempura batter because it’s lite and allows the flavor of what you coat  it with shine thru quite well… while still giving you the  taste of a very wonderful batter. The simplicity of this dish certainly shines. Tempura a Japanese method of frying seafood and/or vegetables that have been battered.  I only wanted a lite coating of the batter, as I did not want to obscure the texture and flavor of the vegetables — nor  of my fresh from the Gulf of Florida shrimp.  I prefer that you’re able to actually see what the batter is coating.

The squash blossoms were stuffed with a lovely Herb honey goat cheese mixture featuring  rosemary, thyme, marinated red cherry pepper, marinated artichoke, a little salt and freshly cracked black pepper.

Simply Sublime

Yellow summer squash and sliced zucchini

I began with a very beautiful plate of fresh shrimp straight from the Florida Gulf. The aroma is amazing

Summer squash, blossoms, thyme, and rosemary from my garden

Peeled, deveined, and cleaned the shrimp, leaving the tails intact. To stretch the shrimp out flat, make a small cut on the underside and simply straighten them out

Allowed the shrimp to marinate in Saki for 30 minutes

After removing from the Saki bath, I sprinkled them with a little cornstarch, which aids in giving a nice crisp texture. The tempura batter was made by mixing 2 beaten egg yolks, 2 cups of ice water, and 2 cups of sifted flour

Save the shrimp shells for later use in making a wonderful seafood stock. I placed them in a ziplock bag and into the freezer they went.

Over medium flame, heat…in a medium pot (or deep fryer), 4 inches of oil (Canola or peanut) to 350 F. Fry the shrimp in batches for 2 to 3 minutes until golden. Do likewise with the vegetables

The texture was exactly what I was looking for. I wanted to see the shrimp and squash through the batter. The flavor was amazing. I also fried (with no batter) red pepper rings, grape tomatoes, and sliced jalapeño peppers, garnished with fresh rosemary and thyme

The Honey-Fig reduction really balanced the dish out nicely and was a nice complement to the Honey Herb goat cheese stuffing in the squash blossoms.

A great wine pairing would be a nice crisp Pinot Grigio or Sweet White Blend

Tempura (天ぷら ) Shrimp & Vegetables With A Honey-Fig Reduction

For dessert…

Grilled Pears with a Honey Yogurt Sauce with dried cranberries, walnuts, goat cheese

Bon Appétit Logo


Flat Iron Steak with Chimichurri Sauce and Proscuitto Wrapped Shrimp

I must say that one of my favorite cuts of beef to cook is flat iron steak. Similar to flank steak in that it cooks fairly fast and to perfection of your desired doneness. I find it to be a  tender cut of beef, especially when marinated. The chimichurri sauce is  a nice bright saporous addition. On the menu today — Surf & Turf. I picked up some great prosciutto from Gratiot Central Market as well as a few pounds of shrimp. I had an entirely different use planned for the prosciutto, but  thought what better way to utilize it than to wrap the shrimp with the prosciutto. It added the perfect balance of saltiness.

Served with rice pilaf and roasted brussels sprouts

 Generally when I do steaks, I’ll also do a saute of mushrooms. This is balsamic mushrooms and onions

Margherita Prosciutto has such a nice flavor that imparts just the right amount of saltiness in my estimation to just about any dish it’s used in.  A wonderful Italian salt-cured ham indeed. I had it sliced paper-thin. Most often prosciutto is served uncooked, but when cooked the flavor is nicely enhanced

Cleaning up the flat iron steaks of silver skin, the tough connective tissue, as well as any excess fat, then seasoned with Himalayan pink salt and freshly ground black pepper

The grill was heated over moderately high heat with a few TBsp of oil,  fresh thyme and garlic. Cooked for approximately 5 to 6  minutes then…

…flipped and cooked for about another 6 minutes for medium rare. Cook a little longer if you desire your steaks medium. My husband prefers medium–I prefer medium rare. So these were cooked more towards medium doneness. I aim to please  🙂

0aIn the meantime, for the chimmichurri sauce, I did a chop of fresh parsley, cilantro, oregano, mint, shallots and garlic

Placed it in the food processor and minced

Added a little salt to taste, red wine vinegar, olive oil,  red pepper flakes and mixed well

That wonderful prosciutto was wrapped around shrimp that were cleaned and deveined. The shrimp had been marinated in white wine, garlic,  fresh minced ginger, and fresh cracked black pepper for about 1/2 hour. No salt needed as the prosciutto would take care of that

4aSautéed in a little olive oil for a few minutes per side

And of course when the shrimp take on a nice pink color, we know they are done

Rested the steak for about 10  minutes to allow those wonderful juices to “re-gather” themselves together. Sliced the steak on the bias and added the chimichurri sauce and a few chopped scallions


I think the next time I wrap shrimp in prosciutto, I’ll stuff them first with perhaps a  crawfish mixture. Just a thought in the making.

Flat Iron Steak, Prosciutto Wrapped Shrimp with Chimichurri Sauce,  Balsamic Mushrooms and Onions with Rice Pilaf

22Wine pairing was a nice Antica Cabernet Sauvignon 2010 vintage

Below is a short video below of a flat iron steak I cooked several months ago, served with a red wine reduction, topped with fried onions and green pepper corns, served with a mash of celery root stuffed in a portobello mushroom cap. Photo above.

Crab Stuffed Shrimp, Crab Stuffed Squash Blossoms and Forbidden Rice

With summer going swimmingly and the garden full of yellow summer squash and zucchini blossoms, I can’t resist picking those little beauties whenever I venture into the garden.  The delicate, sumptuous flavor of the flowers are an excellent accent to whatever you choose to stuff them with.  I picked up some colossal shrimp while on one of my regular treks to Gratiot Central Market in downtown Detroit.  I enjoy the “hustle & bustle” of this busy place that offers a wide variety of quality meats, seafood, and other food products. Thus,  todays menu is stuffed shrimp and squash blossoms.

The stuffed shrimp and blossoms were served with forbidden rice (black rice) and ribbons of summer yellow squash that were gently and quickly sautéed in a little extra virgin olive oil. The grilled mango added a great flavor of sweetness to the crab mixture.  Grilling fruit really enhances its natural sweetness.

The forbidden rice was cooked per package instructions. Give it a good rinse (1 cup), and heat till boiling in 2 cups of water. I also added about 1 tsp of olive oil. Reduce the heat and cook for approximately 30 minutes until the water has boiled out, remove from the heat and just let it rest

My husband was very pleased to enjoy this meal, and surprised that just one of the shrimp filled him to satisfaction. You only need one of those colossal shrimps that cooked to perfection I might add. I aim to please and he was quite well pleased

Those shrimp are a handful!

Prep work for the crab stuffing included finely chopped shallot, yellow onion, bell pepper, jalapeño pepper, celery, chopped prosciutto, and garlic.  I began by sauteing the bell pepper, onion, jalapeno pepper, and celery for a few minutes–added the shallot and garlic and cooked until fragrant, then added in chopped grilled mango.  Next added two 6 oz. cans of crabmeat. I let that cook for about 10 minutes. Afterwards I allowed the crab mixture to cool, then added about 1/4 cup of Panko bread crumbs and one beaten egg, fresh cracked black pepper and a pinch of salt. It was “stuffin” time!

Used a small teaspoon to place the crab stuffing into the butterflied shrimp. Gave them a gentle pat to firmly pack it in.

The stuffed shrimp were placed in a baking dish sprayed with cooking oil

I had a few more pieces of lovely prosciutto left, so I decided to wrap one of the stuffed morsels with it. I love the delicate flavor and the intrinsic saltiness that the prosciutto possess. Delectable! Adds just the right amount of saltiness. These went into a 350 ( F) oven and baked until the shrimp were nice and pink

All done. The shrimp cooked perfectly…happiness

Stuffing the squash blossoms with the crab mixture. I love flowers, I love cooking…what can I say about cooking and eating the flowers? How great is that? I grabbed the blossoms before they closed–have to get them in the morning or very early afternoon. Don’t forget to snip the stamen out and give them a gentle cleanse.

Saute in a little olive oil. No batter this time. Wrapped one in my last piece of prosciutto

Crab Stuffed Shrimp, Crab Stuffed Squash Blossoms and Forbidden Rice. Those shrimp are almost like mini lobster tails

Pineapple Fried Rice

My husband brought home a case of 6 very delicious pineapples the other day from the fruit and vegetable market, and for $2.00, he could not pass up that deal. Now his thinking was having pineapples over a  nice bowl of vanilla ice cream.  I on the other hand, had something different in mind. I had been planning on cooking up some fried rice, and these pineapples just sealed the deal.

I really enjoyed the sweetness that the pineapple imparted

With a little sprinkle of red chili flakes to give it that heat that I enjoy

Very easy to make, so lets get started

We’ll start by choosing one of these lovely pineapples. They were nice and ripe. You can tell by the lush looking green tops and the wonderful sweet aroma of pineapple of course

We can’t have fried rice without shrimp, well you can, but with them its soooo much better

Ahhhh, our “volunteer”

4aGive the ‘crown’ a gentle twist and remove. Be careful of those leaves as the points are very sharp

Look at that lovely, juicy flesh! Take a small sharp kitchen knife and run it around the inside edge of the pineapple, then remove the flesh. I cubed some of the pineapple and sat it aside

Scoop out any remaining fruit. Reserve the removed pineapple for later

I used some of the pineapple flesh and juice to marinate the shrimp–marinated for about an hour. There was no acidity to ‘cook’ the shrimp

Sautéed the onion in 1 Tbsp olive oil until translucent, then added the garlic , and stir for a minute or two more

Added the red chili flakes, get those incorporated

Next the cubed pork. The pork had a little bath in pineapple juice as well. Saute until the pork is no longer pink

The shrimp have made their appearance, saute until the shrimp are pink

Removed the pork and shrimp mixture from the pan and sat aside until further notice

Added 1 Tbsp of olive oil to the cleaned pan and gave the cubed pineapple a little sear

That’s the colorization I’m looking for. The sugar from the pineapple made for a nice caramelization

Remove the pineapple from the pan, added the remaining oil to the pan, with moderately high heat added the cooked white rice

Shrimp and pork mixture, caramelized pineapples are mingling very well  with the rice. Mix it all together, remove from the heat

At this point, throw in the pea pods and bean sprouts. The residual heat from the pan is all that’s needed

Added two tsp of fish sauce and Thai basil to the rice mixture and stir well

Fill the pineapple halves with the fried rice mixture, garnish with scallions, chopped cilantro, and more red pepper flakes if desired

At this point it would have been nice to add the sliced red chili peppers. They would have given another nice heat element as well as provided more visual appeal with dots of red. However my trek to the vegetable market earlier proved futile as they had none in stock

Our Pineapple Fried Rice “boat” has sailed

What to drink? A nice Pinot Noir would have paired well with the spiciness of the pork, however,…

…all I had on hand was a nice  Bordeaux


1  ripe pineapple

4 Tbsp oil

3 cloves garlic-chopped

1 medium onion chopped

1-2 teaspoons chopped red chilies or crushed chili flakes

5 oz pork loin, diced

1/2 lb. shrimp

3 cups cooked white rice

2 tablespoons finely chopped fresh Thai basil (if you can find it)

2 tablespoons fish sauce

3 scallions – thinly sliced

2 tablespoons chopped cilantro

Fresh red or green chilies – thinly sliced

A hand full each of bean sprouts and pea pods (generally I cut the very tips off the pods and string them…removing the fine string along each edge.)


Cut the pineapple in half length-wise. Run a knife around the edge of the pineapple and then cut and scoop out the flesh. Cut the pineapple away from the core, cube it, and set aside. Heat 1 tablespoon of oil in a wok or large heavy bottom pan  (I didn’t use the wok this time around) over medium high heat. Add  the onion, garlic, and chilies to the pan and cook for 1 minute. Add the pork; stir-fry, tossing constantly, for 2 minutes. Add the shrimp to the pan and cook, stirring, for another 3 minutes. Remove all the meat from the pan and set aside. Reheat the pan and stir-fry the pineapple pieces for 3 minutes or until heated through and lightly golden; remove from the pan.

Add the remaining oil to the pan. When the oil is hot, add the rice and stir-fry for 2 minutes, tossing constantly. Return the pork, shrimp and pineapple mixture to the pan and stir thoroughly. Remove the pan from heat.

Add the basil and fish sauce, bean sprouts, pea pods, and toss well. Fill the pineapple shells with the fried rice. Scatter spring onions, cilantro, and chilies over the top and serve immediately.


Shrimp & Lobster Risotto Stuffed Collard Green With Creole Sauce

This recipe was inspired by one that I saw as I was perusing Plate Magazine. I had in mind to make a few stuffed cabbage leaves, but then I happened upon this one using collard green leaves. The recipe was quite intriguing. The recipe used 48 collard green leaves stuffed with gold rice and shrimp, served with a Creole Sauce. 48 leaves is a tad much for a family of four, so I gave this recipe my own personal spin and tailored it to fit my family. I decided to make a risotto instead of the gold rice and added to that a nice mixture of mushrooms, lobster, and shrimp. along with the Creole Sauce as per the original recipe. It turned out fabulous and was very pleasing to the palate. 

Stuffed Collard Green

The sauce was quite tasty and complemented everything wonderfully

I cleaned and deveined the shrimp, removed the lobster tail meat from the shell and seasoned both with a little Tony Chachere’s Creole Seasoning, Old Bay Seasoning, and freshly cracked black pepper and put those aside until needed. I also washed the collard green leaves. I used 7. I began by sautéing about 1/2 cup each of chopped onion, bell pepper, and celery in 3 Tbsp of melted butter until the vegetables began to get tender and with some translucency in the onion. In a separate pot,  I had the chicken stock on gentle heat–just enough to warm it through good, not simmer– 8 cups (16 oz.) of chicken stock.

Next was the addition of 3 Tbsp minced garlic and one bay leaf.  I stirred this as the garlic released its fragrant bouquet. I used my wooden spoon to gently press the bay leaf against the bottom of the pan as I stirred it about, to assist in releasing its essence. When you fully get the aroma from the garlic, its time to move on to the next step.

    Added two cups of Arborio rice.

Gave it a stir to get everything nice and incorporated with one another, stirring until the rice begins to get opaque.

To this went in the first of 8 cups (16 oz.) of chicken stock. You can easily use vegetable stock, chicken broth, or plain water. I find the former two imparts better flavor.  Stirring, let the rice absorb the broth, then add the next cup, continuing in this fashion until all 8 cups have been added.

Chopped mushrooms (7 of them) made their entrance, gave a little stir.

The pre-seasoned shrimp and lobster added.

A gentle stir and allowed to simmer until a nice creamy consistency was reached.

Generally  you want the risotto to be nice and creamy, but I need a slightly firmer texture this time around to hold better when wrapping in the collard green leaves. Salt and pepper to taste at this point.

Preheat the oven to 325 F.  Ahh, our lovely cleaned collard greens.

Dropped them in a pot of boiling water for several seconds. Just want to blanch them, not cook them. Remove and place in an ice bath to stop the cooking process.

And this is what we have. I was trying to be gentle so as not to tear them…I almost succeeded .

Placed the collard green in my baking dish coated with a little spray of olive oil, added a generous amount of the risotto mixture and roll, leaving the seam side down.

Continued until all seven leaves were filled. At this point the Creole  sauce can be added on top and baked with the stuffed leaves. However, I chose to serve the sauce separately.  Cover the dish with foil and bake for about 15 to 20 minutes.

Serve atop the Creole sauce.

Shrimp & Lobster Risotto Stuffed Collard Green With Creole Sauce

The recipe that inspired this dish can be found in the link below. I may try it per the recipe one day, but I can tell you this–my household was greatly pleased with the outcome.


Grilled Lamb Loin Chops with a Garlic Port Wine Reduction Sauce and Rosemary Skewered Shrimp

The weather has been so lovely lately. Not too hot with that drenching high humidity,  and not too cool. Yes, just right. But I must mention, no matter what the weather, I’m thankful for each day. Of course my grill beckons me to come outside and throw something on it. Well, actually my grill never rests. Summer, Fall, Winter, Spring, rain, sleet, snow, or shine, I’ll lite the grill up any time.  I had several lamb loin chops marinading over-night. Generally I’ll broil them on high heat, but it was all about the grill today. The garden is still giving its yield of yellow summer squash, zucchini, tomatoes, corn, etc.  I took some of  the cooking outside and This is how the day went. It was a surf-n-turf kind of day

Breaded zucchini was the vegetable for the day along with the grilled corn

The port wine reduction sauce was a perfecto for this meal

As mentioned above…a little “marination” action.  Freshly minced garlic, fresh chopped rosemary, olive oil to coat, salt and fresh cracked black pepper

Seasoned the shrimp with pepper, Old Bay, fresh chopped parsley, and a little extra virgin olive oil

Skewered eight of the shrimp with a few fresh sprigs of rosemary. I don’t know about you, but I absolutely love the smell of rosemary

I also had a few chicken thighs on hand, so I deboned  and seasoned them.  With  two  of them, I removed the skin and  placed goat cheese, chopped sun-dried tomatoes, and fresh basil leaves on the inside

The other two, I left the skin on. Ready to roll up

Rolled them all up, wrapped a piece of bacon around each, and secured with toothpicks

The chimney starter is getting those coals ready! I prefer using the chimney starter as opposed to lighter fluid. I really don’t like the smell of lighter fluid

And onto the grill with our Surf-N-Turf meal.  That rosemary smells even better now

Yes, everything is looking and smelling great! I think my neighbors are zeroing in on the smoke

The shrimp are coming along ‘shrimpingly.’ I can’t even describe the sweet aroma of the rosemary at this point

All of the shrimp make their exit from the grill

The shrimp are off of the grill and anxiously awaiting…I could stop right now and be thoroughly happy just eating the shrimp. However, it’s time to get those lamb chops off of the grill as well

Cooked to medium rare

Port to make the  Garlic Port Wine Reduction.  I used 1 Tbsp olive oil, 1/2 cup of the port, 1/2 cup chicken stock, 1 Tbsp red wine vinegar, 12 cloves of garlic–whole and peeled,  salt & pepper to taste. Added everything to a pan, brought it  to a boil, then covered, lowered the flame and simmered for 15 minutes. Afterwards, with the lid removed, just keep cooking until it reduces to a lovely syrupy consistency

A little of that port went right nicely in my  petite glass. We’ll save the rest for another cooking (perhaps?)adventure

This was not a complicated meal at all…satisfying and tasty.  The stuffed chicken thighs were quite tender, juicy, and tasty. I love goat cheese, and along with the basil and sun-dried tomatoes–the flavors worked very well  together and complemented each other. Had I not turned my back I would have had a lovely photo of them, but that’s what happens when I have hungry people in the kitchen before I can get my camera ready. But that’s quite alright. When they’re happy, I’m happy, and I hope this post  has made you happy in some way   🙂


As I was perusing the isles of the Asian Supermarket looking for a few sauces and something interesting to cook, I happened upon the pancit noodles. Those brought back fond memories of a delightful meal that a very good friend of mine prepared back in 2006. She had invited me and a few other of the girls over for a meal and just a plain’ol good time that we have when we all get together. Among other tasty delights, the main course was pancit. We all thoroughly enjoyed it and I vowed that day that I would have to make it soon for my family. Well… I forgot  lol, but coming across those pancit noodles  re-lit the flame to put pancit on the table. Pancit is traditionally a Filipino meal consisting of noodles (pancit) served with a meat and/or seafood, with vegetables, along with soy sauce, and a few other ingredients. I greatly enjoyed that meal so long ago and wanted to make it for my family. They found it very tasty…it went quite fast. No leftovers this time. My job is done

You will greatly enjoy this dish…perhaps without the baby octopi–that was just my little additional twist


Some of the ingredients. About two cups of chopped cabbage, two cups of sliced carrots, chicken tenders marinated overnight in teriyaki sauce and minced garlic, pancit noodles. I also used one medium onion, 4 cloves of chopped garlic, 1/4 cup soy sauce, 1/2 cup extra virgin olive oil, one small zucchini (chopped),

Place the pancit noodles in a bowl of warm water until their introduction to the party

Drained the chicken tenders and gave them a saute in a few Tbsp of extra virgin olive oil

Nicely browned. Lets remove it from the pan, into a bowl until later

Added a few more Tbsp of the olive oil to the pan and sautéed the onions until just about translucent

Added the shaved carrots, sautéed a tad more

Added that wonderful garlic, cooked till fragrant

Add the chopped zucchini

And in goes the cabbage, cook until the cabbage begins to wilt

Back into the pan with the cooked chicken that has been so patiently waiting off to the side

Oh that’s smelling wonderful. Seasoned with fresh cracked black pepper. No salt needed as the teriyaki  and soy sauce will add plenty of that

Stirring in the olive oil

The pancit noodles were placed in a colander and drained of their nice warm bath…adding in the soy sauce

Stir to mix everything together and simmer until the noodles are tender

I found some lovely whole prawns…couldn’t beat $5.99/pound. Gave these a good rinse, drained well, and …

…into a pan they went. Seasoned with Old Bay

Lets give them a little turn shall we? Almost there. Oh the aroma!!

We’ll sit these to the side for a moment

Baby octopus. Now my plan wasn’t to add these to the mix. I had something entirely different in mind for these…warm octopus salad comes to mind…however, I said–why not?!?

Thus, as with the shrimp, I gave them a nice rinse, patted them dry and seared in oil–about 3 to 4 minutes, then flipped and finished

Flip n sear a tad more

Added the seafood to the pancit, and we’re done

25Before eating we cut the tentacles from the baby octopi and just left the tentacles. Drizzle on a little more soy sauce or teriyaki sauce to your liking if you feel the need

The garnishment of chopped scallions added such a wonderful flavor accent, and is a MUST!


Shrimp & Crab Stuffed Mushrooms With Cous Cous And Creamed Swiss Chard

By now you should know that I love seafood, and I love ‘stuffing’ things, especially mushrooms. So once again, stuffed mushrooms is on the menu in Rubyzkitchen. Food for me… is all about love, tasting, savoring, sampling, and cooking! So Let’s get started. This wasn’t a planned recipe, just me getting into the kitchen and working with what I had.

The texture of cous cous perfectly compliments this dish

With a little crabmeat garnish. Creamed rainbow swiss chard has such a delicate, yet pronounced flavor

Add some shrimp and we have a party

Shrimp and Crab stuffed mushrooms

Sauteed shrimp

Cast and crew

Seasoned the shrimp with fresh cracked black pepper, garlic powder, onion powder, and a little garlic blend sea salt

The pan contains chopped red bell pepper, shallots and garlic–sauteed until fragrant in a few Tbsp of extra virgin olive oil

The seasoned shrimp was then added to the pan


We’ll give a little rough chop to a few of the shrimp

And a chop the cooked crab as well. The crab was baked in the oven for about 10 minutes–ready to stuff into those mushroom caps

Oiled the mushroom caps with a little olive oil, stuffed them with the crab, topped with parsley and Parmesan cheese. Went into a 350 oven and baked for about 15 minutes

Out of the oven

Ahhhh…the aroma was wonderful

Up close and personal

Our nice bundles of Swiss chard all ready to be cleaned. I’m looking forward to growing this in my garden this year

Swiss chard cleaned and chopped. Give it a little wilt with chopped shallots and garlic in olive oil

Add the heave cream. You can go liter if you wish, but I love the richness of the heavy cream

Arrange the creamed swiss chard around the cous cous (cooked per package instructions), with the stuffed shoom in the center, and a little extra crabmeat to garnish along with fresh parsley

Or just serve up a platter of shrimp along with one of those stuffed shooms…I’ll settle for that

Seafood Crepes With Clam Cream Sauce

Once in a while I get a hankering for crepes, (did I say hankering?) but it’s usually with something sweet in mind. This time I thought I would combine my love of shrimp and scallops with crepes, and this is what I came up with. I really didn’t know how I wanted to put this together…I knew I wanted a cream sauce of some sort. It all worked out in the end–Shrimp and scallop crepes with a creamy  sauce containing clams and oyster mushrooms. The Crepe recipe I used was taken from my Julia Child (who else?) cookbook. This is the only one I use thus far when making crepes. They consistently turn out very tasty and lite. The recipe is at the end of pictorial journey.


These didn’t stay on the table for very long

Garnished with a few cubes of tomato and zucchini, sautéed baby red onion

The creamy clammy sauce was very tasty, and those clams were ever so tender

Some medium size shrimp–cleaned and deveined; bay scallops rinsed and dried. I cut off as much as those little adductor muscles (point of attachment to the shell) as I could, but they’re so small…really didn’t matter much

Whole baby clams (1 large can)–rinsed and ready for flavorful action

Sautéed the seasoned (Old Bay, pepper, parsley) shrimp in a little olive oil until…

…they were nice and pink. Just sitting there  on the kitchen table basking in the western sun

Scallops into the pan next. I seasoned with a dash of salt, pepper, Old Bay, and a tad of garlic powder

To begin the sauce, I sautéed scallions, shallots, and some chopped onion in two Tbsp butter until they softened a bit

Added chopped garlic and continued cooking until the garlic gave off its ‘garlicky’ fragrance

Added about one Tbsp flour, mixed until thickened

In goes the cream ( you can uses half and half or milk to lighten it up). One cup of cream, stirred until it was well blended, followed by one cup of milk to get the consistency I desired

After the sauce was nice and smooth at the desired consistency, the clams entered and enjoyed a gentle simmer

Stirred in some chopped zucchini and oyster mushrooms.  At this point I seasoned with salt and pepper, and added honey little by little to get the flavor I wanted. I didn’t want it to be overpoweringly sweet–but just a hint of sweetness. I used about 1 Tbsp and 1 tsp. Afterwards I added those sun-basking shrimp and the scallops

Spoon onto our crepes; roll or fold them over…

..and drizzle more sauce over top, with a little chop of fresh parsley

And we have a wonderful Seafood Crepe meal

My oh my oh my

For a simple dessert–add cream cheese on the crepe, give it a roll, serve with a brandy-strawberry cream sauce with a dollop of crème fraîche

Crepe recipe, courtesy of Julia Child:    


1 cup flour

2/3 cup milk

2/3 cup water

3 large eggs

1/4 tsp salt

6 Tbsp clear melted butter (spooned off from the milky residue)


In a mixing bowl, whisk the flour to clear out any clumps, then slowly whisk in the milk and water to make a perfectly smooth blend. Whisk in the eggs, salt, and 3 Tbsp of the melted butter. Be sure to let the butter cool considerably so as not to ‘cook’ the eggs.  Most likely you’ll use all purpose flour. In which case allow the batter to rest for about 1 hour in the refrigerator.

When you’re ready to make those crepes, of course allow the batter to attain to room temperature. Heat your crepe pan (non-stick skillet) until drops of water ‘dance’ on it, then brush lightly with melted butter. Pour 1/4 cup  (I used my 1/4 measuring cup) into the center of the hot pan and tilt in all directions to spread it out into a nice thin circle. After 30 seconds or so, the bottom of the crepe should be very lightly browned. Simply lift and edge with your spatula (or fingers as I did–ouch, hot!) and give it a peek. At this point a gentle shake of the pan should cause the crepe to move around. Turn it over with your fingers or with the help of the spatula. If you’re in that confident daring mood, give the crepe a flip with a toss of the pan. Cook 15 to 20 seconds. Julia says this will be the ‘nonpublic’ side. Place on a platter. Add a tad more butter to the pan–I used about 1 tsp and gave the pan a swirl–add another 1/4 cup of batter and continue in this manner until you’ve used all the batter or made your desirable amount of crepes.

Shrimp Etoufee – Crawfish Etoufee With Pan Seared Catfish

“Good-bye Joe, me gotta go, me oh my oh. Me gotta go pole the pirogue down the Bayou. My Yvonne, the sweetest one, me oh my oh. Son of a gun, we’ll have fun on the Bayou! “

Some of you may remember those song lyrics, and for some reason that tune was stuck in my head as I clamored for some Etoufee… specifically Shrimp Etoufee. Throw some catfish in there and I’m a happy girl, because I greatly enjoy Etoufee!

Serve over hot rice and we got a party going

And let us not forget that lovely catfish filet. Have to give it to Mini Mart–they have some really nice, fresh catfish

I tell you that’s some of the best catfish I’ve tasted besides it coming straight out of the water

Shrimp Etoufee with Catfish! Does it get any better?

Why yes it does, lets throw some crawfish  in the mix and…

…we’ ll serve up Crawfish Etoufee over that Pan Seared Catfish

And I’ll close this pictorial journey out with the last chorus of the song…its still playing in my head.

“Jambalaya and a crawfish pie and file’ gumbo
‘Cause tonight I’m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-o
Son of a gun, we’ll have big fun on the bayou”



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