1ST PART EAST COAST (VALENTINE’S) SEAFOOD DINNER….

February 14, 2018 /

NOTE: This was first posted www.amazinggoodeats.wordpress.com

NAGS HEAD FISHING PIER, NC by My Dear Elder Son Aug 2013

EASY EAST COAST SEA FOOD DELUXE DINNER (First Dish)

Today I was visiting with my family and we were discussing this AMAZING GOOD EATS recipe blog. Together my baby sister and I recalled many former East Coast growing up family favorites, when, in our youth, we grew in Virginia Beach.

Here are a couple of SUPER EASY but DELUXE grill or under oven broiler “real seafood deal” recipes.

DISHES: broiled shrimp, broiled lumpfin crab, hushpuppies and /or rolls, garden salad, baked potato, homemade cocktail sauce, ice tea, fresh fruit with whipped cream for desert

TODAY: I share simply the SHRIMP and COCKTAIL SAUCE, then last CRAB MEAT BROILED IN BUTTER…

NEEDED:

Bamboo or metal skewers for cooking the shrimp

2-3 or more pounds,head free, shelled, deveined, washed shrimp; AIM for the freshest or frozen, largest best quality fresh shrimp you can find.

Old Bay Seasoning

Melted Real Butter

Homemade Cocktail Sauce (see below) or store bought

Idaho baking potatoes (best if washed, sprayed with PAM Kitchen spray or butter, then wrapped in aluminum foil) baked on grill or in baking oven

Good quality hushpuppy corn meal based mix (follow directions on the mix)

FIRST: BROILED SHRIMP
For cooking out on the grill or inside under the oven broiler

Melt a 1/2-2/3 whole stick of butter in the microwave
Add to this 2-4 tablespoons of Old Bay Seafood Seasoning (taste test to see what YOU prefer)

Make sure to shell ,devein each shrimp and wash it before placing each one on a skewer to cook.

Put the shrimp skewers on a sheet of aluminum foil so that the basting won’t come off.

Place each of the shrimp skewers on the foil and baste with the butter, Old Bay mixture, Place on barbecue grill or in oven, under broiler, but keep an eye on these for as soon as they turn pink, they will be mostly likely DONE.

Keep basting the shrimp skewers with the butter, Old Bay Mix, to ensure that they do not dry out and the seasoning mix adheres. USUALLY cooks about 8-10 minutes if they are put in preheated oven or a already prepared, grill.

View from Nag’s Head Fishing Pier, by T’s Son Aug 2013

SERVE WITH HOME MADE COCKTAIL SAUCE:

3/4 C chili sauce (Family option: omit this and use simply all the other ingredients to taste; I prefer to omit the chili sauce, personally!)

3/4 C catsup

3 TBL lemon juice

3 TBL Worcestershire sauce

1 TBL prepared horseradish (ad more to make even more spicey)

A few drops of Tabasco sauce (to taste)

1/2 TSP salt

2-3 TSP finely grated onion

COMBINE ALL INGREDIENTS IN NICE SERVING BOWL.

EAST COAST DELUXE SUPPER MENU: SECOND DISH

LUMP FIN CRAB/BLUE CRAB**

**(this is east coast, but if not available, then use whatever kind you prefer)

1-2 LBS Pre picked lump fin/Blue crab meat, washed, drained

Make sure all of the shells are washed out.

Mix up another batch of MELTED BUTTER and OLD BAY SEASONING.

Mix the drained crab meat with the melted butter/Old Bay mixture.

Add one large BAY LEAF (optional)

Salt and pepper if YOU feel they are necessary.

TO COOK IN OVEN OR OUT ON GRILL: It makes it simple to cook all of this inside ALUMINUM FOIL 1) to protect the top from burning, 2) for simple after clean up

COOK IN OVEN: 10-12 minutes at 350 degrees (preheat the oven) but after it is all warm, then brown under broiler (keep a careful watch on!)
NOTE: Serve with some of the above mentioned OTHER SIDES and/or make up YOUR OWN menu.

THIS DELICIOUS MEAL (meaning to combine PARTS ONE AND TWO) makes a great alternative to a ANY CELEBRATION instead of a VALENTINES… Traditional Thanksgiving, Special Christmas Eve or Christmas Day dinner..PLUS… for any good EXCUSE!!