Tags: cook, Domesticated turkey, Gumbo, Home, Okra, Shrimp, Soups and Stews, Zatarain
Oh another bout of snow and another bout of the Phantom Pains throughout the night, I’d rather deal with the snow instead of Phantom Pains! We got another 2-3 inches over the night, this one was a powdery snow unlike the last one which was a wet and heavier snow. Dealt with the phantom pains throughout the night again last night, not real bad ones just enough to annoy me! One of the neighbors had brought my morning paper up and laid it by the door for me, thank you! Brewed a cup of hot Green Tea, Bigelow Decaf Green Tea. I had some Turkey Chili leftover from dinner the other night and made a Chili and Cheese Omlett with some toast for breakfast, and a good start to the day! For dinner tonight it was Shrimp and Smoked Turkey Sausage Gumbo with Rice w/ Cornbread Ears.
I used a box of Zatarain’s Gumbo Mix with Rice for the Gumbo base. I think I had used this once before. Very easy to prepare, takes about 25-30 minutes. I just boiled the stock that was in the packet, Jalapeno Slices, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank’s Red Hot Sauce for 15 minutes. Then I added the Extra Large Shrimp and simmered another 10 minutes. Said and done the Gumbo is ready! It turned out fantastic! Nice flavor and plenty of Rice, makes a nice hearty dinner. I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a Jello Sugar Free Chocolate Pudding.
Zatarain’s Gumbo Mix with Rice
Gumbo is a savory Cajun or Creole stew served with or over rice. Just add one pound of seafood (shrimp, crabs, or crawfish) or meat (chicken and sausage are very popular) for nine cups of delicious gumbo in about 30 minutes with one pot preparation.
Easy Stove Top: Gumbo can be prepared with your choice of 1 pound of chicken (pre-cooked), smoked sausage or seafood cut into bite-size pieces. 1. In a 3 quart saucepan, combine 6 cups water, meat and Zatarain’s Gumbo Mix. Stir and bring to a boil. 2. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. For Seafood Gumbo: Combine 6 cups water and Zatarain’s Gumbo Mix, bring to a boil. Add seafood after 10 minutes of cooking time, return to boil and cook 15 minutes.
Microwave: 1. In a 3 quart microwave-safe bowl, combine 6 cups of cold water and Zatarain’s Gumbo Mix. 2. For Chicken or Sausage Gumbo: Add 1 pound meat, cover and cook on High for 30 minutes (cook time may differ on the power of the microwave oven.), stirring occasionally. For Seafood Gumbo: Cover and cook on High for 20 minutes (cook time may differ on the power of the microwave oven.). 3. Let stand covered for 5 minutes before serving. Serving Suggestions: Sausage and chicken make an excellent, popular gumbo. Seafood gumbo is best with shrimp, oysters and crab. Okra, corn or celery make excellent vegetable additions.
Serving Size: 2 Tbsp. (22g) = 1 cup prepared
Servings Per Container: About 9
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 690mg 29%
Total Carb: 16g 5%
Dietary Fiber: <1g 4%
Vitamin A: 6%
Vitamin C: 8%
White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Calcium2% Iron6% Thiamin10% Riboflavin6% Niacin6% Folic Acid15%
Tags: GLUCONO DELTA-LACTONE, Kroger, Shrimp, Shrimp & Asparagus Stir-Fry with Noodles, stir-fry, Tbsp Sesame Oil, Udon, Wok
Today’s Menu: Shrimp Stir-Fry
Brrrr! Downright frigid out today! Around 9 degrees when I ventured out and got the paper tis morning and only in the low 20′s for a high. Hello Winter! Went to Kroger to pick up a few items for dinner tonight, doubled checked my receipt before I even left the store. I have learned my lesson about Kroger. I also stopped by Staples to pick up a few paper and ink supplies. For dinner tonight Shrimp Stir-Fry.
I had not prepared or had Stir-Fry in a long time. So I decided last night that was going to be dinner tonight! I went to local Walmart and Kroger to pick up some Mini Sweet Peppers, Medium Size Shrimp, Sliced water Chestnuts and a few other items for the Stir Fry. I had bought a Wok a while back and had never used it until today. For the Oil to fry everything I used a Toasted Sesame Oil. My ingredients were; Medium Shrimp (1 lb. Bag), Udon Stir-Fry Noodles, Mini Sweet Peppers, Sliced water Chestnuts, Baby Carrots, Sugar Snap Peas, Kikkoman Teriyaki Glaze, and Low Sodium Soy Sauce.
To prepare it, in a small skillet on med. high I added the 1 Tbsp Sesame Oil and then added 1 Tbsp Low Sodium Soy Sauce and 2 Tbs Teriyaki Glaze. Heated for one minute and set aside. I then boiled the Mini Carrots in a small sauce pan until they were almost done, fork tender, and set them aside. Then in the Wok, on high heat, I added 1 Tbsp of the Sesame Oil, the Mini Carrots, Sliced Water Chestnuts, sliced Sweet Peppers, and Sugar Snap Peas, cooked for 5 minutes. Then added the pouch of Udon Noodles, then another 1/2 Tbsp of Sesame Oil along with the Shrimp. Cooked another 2 minutes, until the Shrimp was cooked. Added the Glaze that I had set aside, stirred and cooked another minute and removed the Wok from the heat. It was ready to serve! The Stir-Fry came out delicious, makes me wonder why I waited so long to make Stir-Fry. Had dinner by myself tonight, parents went out to eat. Their not big fans of Stir-Fry. For dessert later a Jello Sugar Free Double Chocolate Pudding.
Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetabled and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).
Tags: Acid-hydrolyzed vegetable protein, Bell pepper, Cajun, Frank's RedHot, Gumbo, Modified starch, Olive oil, Shrimp
Today’s Menu: Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread
Another chilly morning, 30 degrees, that led to a sunny but chilly Autumn Day. It was computer clean up day today. Deleted some old stuff that I had saved and ran all the scans and clean ups. For dinner, the comfort food keeps coming, Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread.
I had a bag of Kroger Brand Jumbo Shrimp and a package of Butterball Hardwood Smoked Sausage in the freezer so I laid both out in the fridge to thaw overnight. For the Gumbo stock I used my favorite, the Luzianne Gumbo Dinner Kit. So easy to prepare and just flat out delicious! The Luzianne Gumbo Dinner Kit contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I add the Butterball Hardwood Smoke Turkey Sausage (14 oz. Package), Jumbo Shrimp (1 lb. Package), Water, Frank’s Red Hot Sauce and a bit of added Sea Salt.
T o prepare it; take a 4-5 Quart pot, add 6 cups of Water and 2 tablespoons of Extra Virgin Olive Oil and bring it to a boil. Add the Luzianne Gumbo, while stirring. Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside. Caution with this stuff it is HOT! Reduce the Heat , Cover and simmer for 18 minutes. Meanwhile rinse the Shrimp off and in a medium skillet Brown the Hardwood Smoked Turkey Sausage and slice into smaller pieces. Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp and Sausage Cover and continue to simmer for 7 more minutes. The aroma is incredible and the taste is as well! Comfort Food to the Max! I also made a small cast iron skillet of Cornbread. A perfect choice to absorb that Roux! I used Martha White Corn Meal Mix, as usual. Serve in a bowl, add Frank’s Red Hot Sauce if you desire, with a slice of Cornbread. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Tags: Caridea, Dendrobranchiata, Food, Natantia, Shrimp, Shrimp farm, Thailand, United States
The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – chiefly Caridea and Dendrobranchiata. In some fields, however, the term is used more narrowly, and may be restricted to Caridea, to smaller species of either group, or to only the marine species. Under the broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long narrow muscular tails (abdomens), long whiskers (antennae) and slender legs. They swim forwards by paddling with swimmerets on the underside of their abdomens. Crabs and lobsters have strong walking legs, whereas shrimp have thin fragile legs which they use primarily for perching.
Shrimp are widespread and abundant. They can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. To escape predators, some species flip off the seafloor and dive into the sediment. They usually live from one to seven years. Shrimp are often solitary, though they can form large schools during the spawning season. There are thousands of species, and usually there is a species adapted to any particular habitat. Any small crustacean which resembles a shrimp tends to be called one.
They play important roles in the food chain and are important food sources for larger animals from fish to whales. The muscular tails of shrimp can be delicious to eat, and they are widely caught and farmed for human consumption. Commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tons. Shrimp farming took off during the 1980s, particularly in China, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. There are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially, and are often referred to as prawns, particularly in Britain.
Shrimp are swimming crustaceans with long narrow muscular abdomens and long antennae. Unlike crabs and lobsters, shrimp have well developed pleopods (swimmerets) and slender walking legs; they are more adapted for swimming than walking. Historically, it was the distinction between walking and swimming that formed the primary taxonomic division into the former suborders Natantia and Reptantia. Members of the Natantia (shrimp in the broader sense) were adapted for swimming while the Reptantia (crabs, lobsters, etc.) were adapted for crawling or walking. Some other groups also have common names that include the word “shrimp”; any small swimming crustacean resembling a shrimp tends to be called one.
Shrimp and prawn
From Raymond Bauer in Remarkable Shrimps:
* Shrimp is characteristically used to refer to those crustaceans with long antennae, slender legs, and a laterally compressed, muscular abdomen that is highly adapted for both forward swimming and a backward (retrograde) escape response.
* Prawn is often used as a synonym of shrimp for penaeoidean and caridean shrimp, especially those of large size.
From the English Oxford Dictionaries:
* Shrimp: a small free-swimming crustacean with an elongated body, typically marine and frequently of commercial importance as food.
* Prawn: a marine crustacean which resembles a large shrimp.
Commercial techniques for catching wild shrimp include otter trawls, seines and shrimp baiting. A system of nets is used when trawling. Baited traps are common in parts of the Pacific Northwest.
Shrimp trawling can result in very high incidental catch rates of non-target species. In 1997, the FAO found discard rates up to 20 pounds for every pound of shrimp. The world average was 5.7 pounds for every pound of shrimp. Trawl nets in general, and shrimp trawls in particular, have been identified as sources of mortality for species of finfish and cetaceans. Bycatch is often discarded dead or dying by the time it is returned to the sea, and may alter the ecological balance in discarded regions. Worldwide, shrimp trawl fisheries generate about 2% of the world’s catch of fish in weight, but result in more than one third of the global bycatch total.
The most extensively fished species are the akiami paste shrimp, the northern prawn, the southern rough shrimp, and the giant tiger prawn. Together these four species account for nearly half of the total wild capture. In recent years, the global capture of wild shrimp has been overtaken by the harvest from farmed shrimp.
A shrimp farm is an aquaculture business for the cultivation of marine shrimp or prawns for human consumption. Commercial shrimp farming began in the 1970s, and production grew steeply, particularly to match the market demands of the United States, Japan and Western Europe. The total global production of farmed shrimp reached more than 1.6 million tonnes in 2003, representing a value of nearly 9 billion U.S. dollars. About 75% of farmed shrimp are produced in Asia, in particular in China, Thailand and in the Philippines. The other 25% are produced mainly in Latin America, where Brazil is the largest producer. The largest exporting nation is Thailand.
Shrimp are marketed and commercialized with several issues in mind. Most shrimp are sold frozen and marketed based on their categorization of presentation, grading, colour, and uniformity. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed.
As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.
Shrimp and other shellfish are among the most common food allergens. They are not kosher and thus are forbidden in Jewish cuisine. Shrimp are halal according to some madhāhib, and therefore permissible to most, but not all, Muslims.
Tags: Bell pepper, Jambalaya, Monosodium Glutamate, New Orleans, Olive oil, Sausage, Turkey, Zatarain
Today’s Menu: Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread
It’s amazing how you take things for granted until it’s taken away from you. Early this morning there was a water main leak here in the park. We had no water from around 7:00 this morning till about 3:00 this afternoon. Which wasn’t a long time but if you weren’t prepared or warned about it, it was forever! Had an eye appointment, no changes which is a good thing. For dinner one hearty dish, Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread! I’ll be making sure there’s extra boxes of this in the pantry, everyone loved it.
I used Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium) for my base for the Jambalaya. I use Zatarain’s Products whenever I can, love the flavor and seasoning of all their products. To prepare it I just followed the easy instructions on the box. Mixed 2 1/2 cups of Water and 2 tablespoons of Extra Virgin Olive Oil, and brought it to a boil. Added the Zatarain’s Jambalaya Mix and my Butterball Hardwood Smoked Turkey Sausage, I had sliced the Sausage into smaller pieces before adding. Returned it to a boil, and then reduced the heat to low. Covered and simmered for about 25 minutes till most of the moisture had been absorbed. With 10 minutes left I added my Jumbo Shrimp, till fully cooked and turned pink. Removed it from the heat and let it rest for about 5 minutes before I served it. The Smoked Turkey Sausage and Jumbo Shrimp made a fantastic pairing with the Jambalaya Mix! I added a couple of shakes of Frank’s Red Hot Sauce to the mix also, nothing like a little heat to liven things up! This makes one delicious dish.
I also had a half loaf of Sour Dough Bread that I baked. For dessert a bowl of some fresh sliced South Carolina Peaches, LOVE these!
Reduced Sodium Jambalaya Mix
Authentic New Orleans flavor with 25% less sodium than the original.
* This Easy-to-Prepare Dinner Mix Has Just The Right Blend of Ingredients For A Great-Tasting, Authentic New Orleans Style Meal. Zatarain’s Has Been The Leader In Authentic New Orleans Style Food Since 1889. So When You Want Great Flavor, Jazz It Up With Zatarain’s!
* Zatarain’s, New Orleans, La 70114. Comments Or Questions? Call 1-877-837-3796 Or Visit Us Online At Www.Zatarain.Com For Great Recipe Ideas and Product Information.
* A New Orleans Tradition Since 1889
* 25% Less Sodium Than Our Original Jambalaya Mix
* Add Meat to Make A Complete Meal
* Serves 6
Enriched Long Grain Parboiled Rice (Iron Phosphate, Niacin, Thiamine Mononitrate and Folic Acid), Dehydrated Vegetables (Onion, Bell Pepper), Salt, Yeast Extract, Soy Sauce (100% Soybean), Dextrose, Thiamine Hydrochloride, Soybean Oil (Tbhq Added As A Preservative), Paprika, Potassium Chloride, Garlic, Spices, Monosodium Glutamate, Chili Powder, Caramel Color, Silicon Dioxide (Flow Agent).
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0 0%
Saturated Fat: 0 0%
Cholesterol: 0mg 0%
Sodium: 360mg 15%
Total Carb: 29g 10%
Dietary Fiber: <1g 4%
Tags: Carbohydrate, cook, New Orleans, Old Bay Seasoning, Pasta, Serving size, Shrimp, Zatarain
Today’s Menu: New Orleans Style Shrimp Scampi w/ Whole Grain Bread
The weather has been miserable today! The humidity is just stifling. Then on top of that we have a storm headed our way and they’ve already issued flash flood warnings for the Tri – State area here, hopefully the storm will break up before it gets here. Anyway for dinner I prepared New Orleans Style Shrimp Scampi w/ Whole Grain Bread.
I used Zatarain’s New Orleans Style Scampi Pasta Dinner Mix. You can add Chicken, Pork, or Shrimp, but I always go with the Shrimp but I think some Blackened Chicken would be great with this also! I used the Kroger Brand Jumbo size Shelled and Tailless Shrimp. I boiled the Shrimp for about 3 minutes and seasoned it with Old Bay Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out delicious! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. i also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.
Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.
All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.
Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Is or Contains Flavor
Tags: cook, Corn on the cob, Crab boil, Littleneck Clams, Meijer, Old Bay Seasoning, Potato, Seafood boil
Today’s Menu: Low Country Seafood Boil w/ Baked Sour Dough Bread
Well I always wanted to make a Low Country Seafood Boil and today was that day! I hit the Kroger Seafood Department early this morning and purchased my ingredients which included Jumbo Shrimp, Alaskan Crab Legs, Little Neck Clams, and a loaf of Sour Dough Bread. I already had the Potatoes, Ekrich Smoked Turkey Sausage, Seasoning, and Corn on the Cob. I had purchased a Big kettle a few weeks back at Meijer. Dinner tonight, Low Country Seafood Boil w/ Baked Sour Dough Bread.
I love trying new recipes and really excited to prepare this! I started by soaking my Littleneck Clams in water and scrubbing them down to remove any excess grit. Then I filledl a large pot with enough water to cover all of the ingredients. Added the crab boil and old Bay Seasoning and bring to a boil. Adjust the Old Bay Seasoning to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 30 minutes. Add corn, lemon slices, crab legs, and clams and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with the Bread of your choice. I baked a Loaf of Sour Dough Bread. I left the full recipe at the end of the post. And what a meal it turned out to be! The Clams were incredible and the Crab Legs sweet as can be. The Potatoes, Shrimp, Corn on the Cob, and Turkey Smoked Sausage just a perfect mix! I’ll have to purchase some more of the Ekrich Smoked Turkey Sausage, best I ever had. Then the Sour Dough Bread to mop everything up with. For dessert later a Dole Mini Banana.
Low Country Seafood Boil
1 Lemon cut in half
1 Spice bag of McCormick Shrimp and Crab Boil
2 Tbs of Old Bay Seasoning
12 red new potatoes
6 (4-inch) Smoked Turkey Sausage Link
6 Green Giant Extra Sweet Mini Ears of Corn
2 pounds Jumbo Peeled Shrimp
4 Clusters of Alaskan Crab Legs
6 Littleneck Clams, cleaned
Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and old Bay Seasoning and bring to a boil. Adjust the amount of Old Bay Seasoning to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 30 minutes. Add corn, lemon slices, crab legs, and clams and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm fresh baked Sour Dough Bread.
Tags: bacon, Breyer, Cheese, cook, GRITS, Shrimp, Shrimp & Grits, Walmart
It’s getting harder and harder to watch the news anymore, regarding the ever declining status and condition of our Country. But I’m not going to use this blog and get all political. Hot and a little humid today, high in the 80′s. I’m not real hungry and not real motivated today so I went with something real easy to prepare, Sea Pak Shrimp and Grits with Cheese and Bacon.
I came across this the other day at Walmart, It’s new from Sea Pak Seafoods. It looked and sounded good so I thought I would give it a try. Easily prepared, I just emptied the entire contents of bag into a 10″ skillet and arranged shrimp in a single layer. Added 1 cup of water to the skillet with shrimp and grits. Heated the skillet on high heat. When the sauce boils (about 5 minutes) turn down to low heat and cover. Continued cooking for an additional 8-10 minutes, stirring occasionally, until shrimp was fully cooked and the water is absorbed by the grits. Removed from heat and let stand 2 minutes. You can make the grits creamier by adding 1-2 tablespoons of additional water and cook an additional 2-3 minutes. Quick way to have some Shrimp and Grits! Everything was nicely seasoned and really loved the grits! Wish the Shrimp was a tad larger but overall really enjoyed it. It was 250 calories and 32 carbs for a serving and there’s two servings per box. I’ll keep a box or two in the freezer.
For a side or appetizer I had the Dill Pickled Carrots i had made the other day. They turned out delicious! The Dill and Brine just loaded the Carrots with flavor. Very good recipe, a keeper! For dessert later a bowl of Breyer’s Carb Smart Vanilla ice Cream topped with some Del Monte No Sugar Added Peach Slices.
Sea Pak SHRIMP & GRITS
Delight your dinner table with a Southern staple by serving up our new Shrimp & Grits. Your family will enjoy our tender shrimp and home-style grits, complete with an extra helpin’ of cheese and bacon. Mmm.
Empty entire contents of bag into a 10″ skillet and arrange shrimp in a single layer.
Add 1 cup of water to the skillet with shrimp and grits.
Heat skillet to HIGH heat. When the sauce boils (about 5 minutes) turn down to LOW heat and cover. Continue cooking for an additional 8-10 minutes, stirring occasionally, until shrimp are fully cooked and the water is absorbed by the grits*. Remove from heat and let stand 2 minutes, then serve.
*For more creamier grits add 1-2 tablespoons of additional water and cook an additional 2-3 minutes.
Empty entire contents of bag into a 1 quart microwavable bowl.
Add 1/2 cup of water to bowl containing shrimp and grits.
Microwave on HIGH for 7-8 minutes, stirring occasionally.
Cover bowl and let stand for 3 minutes and serve.
Due to differences in appliances and quantity prepared, cooking time may vary and require adjustment.