Tuesday, September 16, 2008

Favorite Great American Seafood Recipe

Do you like sea food? I like it a lot.
At home we make it often because Angel is even more passionate with shrimps then me, and seafood is one of the best sources of protein, it’s very good for our health. Angel makes excellent fried prawns and shrimps with garlic. He cooks seafood better than me but sometimes I like to show him that I can also make good shrimps. For that reason now and then I found myself searching for recipe sites and I found a great cook off site with some excellent recipes. If you like seafood I advise you to visit the site, http://www.greatamericanseafoodcookoff.com/.

Besides having the recipes there you can download them and furthermore they are having a contest where you can vote for which one you like the best and maybe you can win a trip to New Orleans.

And my vote goes too:

Shrimp and Andouille Cassoulet by Chef Brian Landry, Louisiana

3 tablespoons olive oil
1 pound andouille sausage, cut into ¼ inch pieces, (other smoked sausage or bacon can be substituted)
1 each sweet onion, diced
4 each celery stalks, diced
4 each garlic cloves, minced
2 tablespoons plus
1 teaspoon creole seasoning separated
1 teaspoon dry oregano
5 each whole peeled canned roma tomatoes (approx. 1 - 15 oz can)
5 each whole peeled fresh roma tomatoes
3 teaspoons Worcestershire sauce
4 - 15 oz cans white kidney/cannellini beans (other white beans can be substituted)
2 bottles Michelob Amber beer
4 pounds fresh Louisiana head-on shrimp,
6-20 count
2 teaspoons fresh thyme
1 bunch green onions, chopped
3 cups breadcrumbs, panko if possible
1 ½ cups ground parmesan
3 tablespoons olive oilSalt and pepper, to taste

Peel and de-vein the shrimp. Season with 2 tablespoons of Creole seasoning. Place the shrimp shells in 1.5 quart saucepan with the chicken broth and place over medium heat. Allow to simmer.

In a large skillet or small Dutch oven, heat the olive oil over medium-high heat. Add the andouille and allow to brown. Next add the onion, celery, garlic, Creole seasoning and oregano and cook until the vegetables are tender and translucent. Next, crush the tomatoes over the skillet and add the Worcestershire. Rinse the beans under cold water, and add to the skillet. Next, add the thyme and green onions. Strain the shells from the broth and add the broth to the skillet. Allow the beans and sausage to simmer for 15-20 minutes. (While the beans are simmering mix the breadcrumbs, parmesan, olive oil, salt and pepper.) Add the shrimp and allow to cook for 8-10 minutes. Cover the skillet with the breadcrumb mixture, and place under broiler for 2-3 minutes until the breadcrumbs are brown.

After reading the recipe I’ve decided that I really want to try it. In the picture it looks great and the description almost made me feel the taste of it.
My only problem with following recipes is that sometimes it’s hard to find all the proper ingredients in Portugal, like the Worcestershire sauce or the andouille sausage but I tend to choose other ones that I think might be similar. I sure give it a try and hope that Angel likes it too.

If you are a seafood fan like me you can simply go to http://www.greatamericanseafoodcookoff.com/ site and choose the recipe that suits you the best and vote for your favorite recipe so you can have the chance win a trip to New Orleans. It’s as easy as that!



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