Mrs. C Does Stuff

This is the recipe we use to make shrimp fried rice at home.  The best part of the whole recipe is that it contains no msg.  To make the recipe more healthy, you could substitute the white rice for brown rice if desired. Ingredients: 2 eggs, scrambled 1 shallot, chopped finely 1 medium onion, chopped finely 2 stalks of green onions, chopped 1 teaspoon of minced garlic 1 pound of shrimp, peeled and deveined 1 cup of carrots, chopped 1 cup of peas 4 cups of cooked rice (use day old cold cooked rice for best results) 1/2 cup of soy sauce salt and black pepper to taste Scramble two eggs in a skillet and set aside for later. Chop the shallot, onion,  and green onion and throw in a pan.  Add the minced garlic and brown.  If the seasonings start to stick to the bottom of the pan, use a bit of water, about a half a cup, to deglaze the pan. Add in the shrimp and let cook until the shrimp is thoroughly cooked. Then, add...

Baked tilapia is a staple around our house.  It is a quick and easy weeknight meal and it is quite tasty.  I usually serve it with potatoes or rice pilaf.  It's also great with green beans. Ingredients: Paprika Parsley Salt Black pepper Oregano Thyme Lemon juice Butter (a 1/2 teaspoon for each piece of fish) You can use fresh or frozen tilapia for this recipe.  If using frozen, allow the tilapia to thaw. Sprinkle on the paprika, parsley, salt, black pepper, oregano and thyme on the fish.  Then pour on a little lemon juice, just a few drops on each fillet. Put a half teaspoon of butter on top of each piece of fish.  Bake the fish in the oven at 350 degrees for 25 - 30 minutes. 

Fall is upon us, the weather is finally starting to get a little bit cooler.  It is time to usher in the warm broths.  One of my favorites is shrimp and corn soup.  There are a few local restaurants that make great versions.  I have tried to replicate those.  I prefer a creamier broth, as opposed to a tomato based broth, although recipes for both are out there.  Here, I will show you how I made mine. Ingredients: 1 onion, finely chopped 1 bell pepper, finely chopped 2 tablespoons minced garlic 3 bunches of green onions 1 stick of butter Salt and pepper to taste 1/2 teaspoon cayenne pepper 1 1/2 cups dry sherry 2 lbs peeled and deveined shrimp (can be frozen) 1 pint of heavy whipping cream 1 16 ounce package of Velveeta cheese In a large stock pot, cook down the onion, bell pepper, garlic, green onions, butter and dry seasonings.  Cook the seasoning mixtures until translucent, stirring occasionally.   While the se...

I was set to make baked fish for dinner the other night.  While cooking, I decided I wanted to spice up the fish a bit, so I decided to try out a shrimp topping for it.  I threw together some ingredients I had on hand.  I seasoned the catfish the same way I did in the Stuffed Catfish recipe.  I did not include the stuffing for this recipe, although it would probably interesting to do the fish with the stuffing and the shrimp topping. Ingredients: 1 tsp. minced garlic 3 tbsp. butter 1 lb. shrimp 1/8 tsp. cayenne pepper 1/4 tsp. black pepper 1/4 tsp. salt 1/2 dry sherry 1/4 cup of milk (if you have heavy cream on hand, use that, I didn't this time) 1 tsp. cornstarch (if you use heavy cream, you may not need to use this thickening agent) Saute the garlic and butter in a pan.  Then, add in the shrimp.  Season with cayenne and black peppers and salt.  Continue to let cook until shrimp starts turning pink. Add in the sherry, mil...

Eggplant and shrimp stuffed pockets are very much like meat pies or crawfish pies, except they are stuffed with an eggplant and shrimp stuffing, of course.  For this, you use the same recipe for stuffing as used for the Stuffed Catfish .  While that is cooking, you can begin to put together a crust for the pies.  The crust is a simple recipe that bakes up light and flaky. Ingredients: 4 cups of flour, plus some for rolling out the dough 2 cups of cold water 1 teaspoon of kosher salt 4 tablespoon butter, sliced thinly olive oil, for burshing on pies In a bowl, mix the flour, water, kosher salt and butter together using your hands.  Knead the ingredients until they form a cohesive ball. Preheat the oven to 350 degrees.  Then spread flour generously over the counter.  Put the ball of dough on the flour and roll out using a rolling pin. Then cut the dough into circles.  I used a bowl and cut around it with a knife.  This may...

Shrimp etouffee is a great family meal.  It is filling and not at all difficult to make.  This recipe can also be used to make crawfish etouffee.  To do that, you would simply substitute the shrimp for crawfish tail meat. Ingredients: 1 medium size onion 2 stalks of celery, finely chopped 1 green bell pepper 2 tablespoons minced garlic salt, pepper and cayenne pepper to taste 1 lb. shrimp, can be frozen, but must be peeled, deveined and without tails 1 can cream of mushroom soup 1 (8 ounce) can tomato sauce Finely chop the onion, celery and bell pepper and toss into a pan.  Add the minced garlic and saute. As the seasonings start to cook down, add the shrimp.  Season with salt, black pepper and cayenne pepper.  Add the can of cream of mushroom soup and tomato sauce.  Stir and continue to let the sauce cook for about 15 minutes.  Lower burner to low setting and let simmer for 5 minutes. Cook rice separately to go with t...

There is a local restaurant that serves fish stuffed with an eggplant and shrimp stuffing.  I have eaten it so many times that I have studied the ingredients.  I have come up with my own version of the dish, quite similar to the original one I love so much. Ingredients: 2 eggplants 1 medium onion 1 green bell pepper 1/2 cup celery 2 tablespoons minced garlic A splash of dry sherry (optional) 1 lb frozen shrimp, thawed 1 can cream of mushroom soup 2 cups breadcrumbs 4 lbs catfish fillets Start by dicing the eggplants.  Finely chop the onion, celery and green bell pepper.   Boil the eggplant until tender. While the eggplant is boiling, saute the onions, celery, green bell pepper, garlic, a splash of dry sherry and butter until the onions are translucent and soft. Once the mixture has cooked down, add in the shrimp and season with cayenne pepper, black pepper, salt and pepper to taste. Allow the shrimp to cook....

I wanted a way to make shrimp fajitas in the slow cooker.  With a little experimentation, I think I've figured it out.  This version proved to be quite tasty. Ingredients: 2 lbs shrimp 1 large onion 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 2 tablespoons cumin salt pepper First, slice an onion, red, yellow and green bell peppers. Throw them all into the slow cooker. Add the shrimp to the slow cooker also.  Season with two tablespoons of cumin and salt and pepper to taste.  Cook on low for two and a half hours.  This is a great recipe if you have a slow cooker with a timer.

I come from a family of people who love to fish. This recipe has been in my family for quite some time. I have modified the recipe over time adding stewed tomatoes to the mix. It seems to add a little extra kick to the dish. 2 lbs. catfish fillets 1 medium onion 1 bell pepper 1 clove of garlic (minced) salt to taste pepper to taste cayenne pepper 1 can stewed tomatoes 3 small cans tomato sauce Saute the onion, bell pepper and garlic on medium high until soft and translucent. Then add in the catfish fillets and season with salt, black pepper and cayenne pepper. Let the catfish cook down in the seasonings. Add in the stewed tomatoes and tomato sauce. Let cook for a about ten minutes, stirring to keep the fish from sticking to the bottom of the pan. Serve the fish stew over rice.