“Cioppino” a la Iguana Isle

Serves 4-6 persons

Ingredients:

4 Quarts Fish, or Shrimp stock

3 Cloves garlic, minced

3 cups tomatoes, diced

½ cup Extra Virgin Olive Oil

6 Bay Leaves

2 Tablespoons Sea Salt

1 Tablespoon Ground Black Pepper

1/2 teaspoon Delacroix Island Creole Seasoning

1 Large Vidalia Onion

 1/2 Cup Celery, chopped

1/4 Cup Carrots, chopped

2 Pound Fresh Snapper, cubed

1 Pound Fresh lobster meat, chopped

12 ea. Mussels

12 ea. Jumbo Shrimp

Steps:

1. Add stock, garlic, bay leaves, salt, pepper and olive oil. Bring to boil.
2. Add tomato sauce, onion, carrots and celery and cook over medium heat for 20 minutes.
3. Add fish and shellfish and simmer for 5 minutes.
4.  Serve in deep bowls dishing into each bowl a variety of fish and shellfish. Serve with warm baguettes or French bread.

Shrimp and Grits

This wonderful dish is served in the households of many Southerners, and comes from the shrimp fishing communities that stretch from Brownsville, Texas up through the Carolinas. As always we recommend you use wild caught American shrimp in making this recipe.

Serves: 4

 

Ingredients:

1 cup stone ground grits

1/4 cup unsalted butter

2 cups shredded cheddar cheese, extra sharp

1 pound shrimp, peeled and deveined,16/20 Size works the best

4 ounces apple wood smoked bacon, chopped

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

1 cup scallions, chopped

one clove garlic, minced

1/2 teaspoon Delacroix Island Creole Seasoning

sea salt and freshly milled black pepper to taste

Steps:

1. In a medium saucepan, bring 4 cups of water to a boil. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.

 

1. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, and train on a paper towel. Add the shrimp to the bacon grease in the skillet and sauté over medium heat until they just turn pink, about three minutes. Do not overcook! Immediately  add the Delacroix Island Creole Seasoning, lemon juice, parsley, green onions, and garlic. Stir, and remove from heat.

 

1. Pour the grits into small serving bowls. Pour the shrimp mixture over the grits. Garnish with chopped bacon, and shredded cheese. Serve immediately.

Delacroix Island Cajun Barbecued Shrimp

Ingredients:

1 pound (21-25 count) shrimp, heads removed
1 Ounce Delacroix Island Creole Seasoning
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving

Steps:

1. Wash shrimp and pat dry.
2. Cook shrimp in a large skillet over high heat and add Delacroix Island Creole Seasoning, garlic, Worcestershire sauce and hot sauce, stirring constantly.
3. Add olive oil, and white wine to the shrimp. Stir to blend all ingredients thoroughly.Continue cooking over high heat for 8 minutes, stirring frequently.
4. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook the shrimp or they can become tough.

Serve with French bread for dipping in sauce.

Delacroix Island Shrimp Jambalaya

Ingredients:

1 Pound Medium Shrimp, peeled, deveined and chopped

4 Ounces Chicken breast, cubed

1 Tablespoon Delacroix Island Creole Seasoning

2 Tablespoons Olive Oil

1/4 Cup Onion, Chopped  

1/4 Cup Green Bell Pepper, chopped

1/4 Cup Celery, Chopped

2 Tablespoons Garlic, Chopped

1/2 Cup Tomatoes, Diced

3 Bay Leaves

1 teaspoon Worcestershire Sauce

1 teaspoon Louisiana Hot Sauce

3/4 cup White Rice

3 Cups Chicken Stock

5 ounces Andouille Sausage, sliced

Salt and Black Pepper

Steps:

1. In a bowl combine shrimp, chicken and Delacroix Island Creole Seasoning, and mix in seasoning well.
2. In a large saucepan heat oil over high heat with onion, pepper and celery, sauté 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
3. Stir in rice and slowly add chicken stock.
4. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
5. When rice is just tender add shrimp and chicken mixture and sausage.
6. Cook until meat is done, about 10 minutes more.
7. Adjust seasoning to taste with salt, pepper and creole seasoning.

Curried Shrimp

Ingredients:

2 # Fresh Shrimp, Peeled and deveined

2 Tablespoons Alice Shoals Jamaican Curry Powder

1 Clove Garlic, Minced

2 Tablespoons Butter

1 large Tomato, Diced

1 Large White Onion, Chopped

1 Red Bell Pepper, Chopped

1 Green Bell Pepper, Chopped

1/2 teaspoon Glace de Fruits de Mer Gold®

1/2 Cup water

1/2 Bunch Green Onion, Chopped

1/2 teaspoon cornstarch

Sea Salt To Taste

Black Pepper, To Taste

Steps:

1. Rinse and drain shrimp, reserve
2. Heat large sauté pan, add butter, onion, bell pepper, Garlic and sauté until Onion just starts to soften.
3. Add Curry Powder, Shrimp, and sauté for approximately 8 Minutes
4. Add Glace de Fruits de Mer Gold®, Water, and stir to incorporate. Add cold water to Cornstarch to form a slurry paste, and incorporate into sauce, stirring briskly, to prevent lumps. Allow to reduce to thicken sauce.
5. Add Tomatoes and adjust Seasoning with Salt & Pepper.
6. Remove from heat, add Chopped Green Onions, Stir
7. Serve over hot white Rice

Caribbean Style Coconut Shrimp

Ingredients:

1 Cup Cream of Coconut

2 Eggs, lightly beaten

1/2 Cup Beer, Caribbean Style Lager

1 Cup Sweet  Shredded Coconut

1 1/2 Cups All-Purpose Flour

Vegetable oil, for deep frying

1 Pound Medium Shrimp, peeled and deveined

2 Tablespoons Caribbean Hot Sauce

Steps:

1. Marinate the Shrimp in the cream of coconut up to 24 hours prior to cooking for best result, but a minimum of 2 hours.
2. In a bowl, whisk together hot sauce, beer, flour, and coconut. Allow to sit for approximately 20 minutes.
3. Heat deep fryer to approximately 370°F. When oil is hot, dredge the shrimp in the flour, shaking off any excess. Dip the shrimp in the batter and then deep fry until golden. Remove and drain.