KCC Recipes - Seafood

Easy Cheezy Crawfish Fettuccini

from Zoe Higgins - this is a SPQ recipe guaranteed to totally crash any diet! Makes 8 servings and is an easy way to make a simple fettuccine without all the hassle!

Ingredients

1 pound crawfish tails (you can use shrimp or a combo of both)
1 large onion finely chopped
1 bell pepper chopped fine
1/2 red pepper finely chopped
1 stalk celery finely chopped or more for your taste
1/4 cup chopped parsley
3 tbsp minced garlic
1 can Rotel tomatoes original or spicy
1 can cream of chicken or mushroom
1 large block of velvetta cheese
1 pound fettuccini noodles or any kind of pasta

In your baking dish spraedy with Pam, mix everything but the cheese. Boil the noodles per package direction. After your noodles are boiled and drained put them into your baking dish. Add your diced up cheese, stir. Bake in the oven at 350 degrees for 1 hour; cheese will be bubbly. Garlic bread is wonderful with this dish!

Shrimp Scampi like Red Lobster's

from Zoe Higgins (a Copycat recipe)

Ingreedients

1-1.5# Large Shrimp (18-20/lb)
1.5 Sticks of Butter
1/2t Salt
6-8 Cloves Garlic (more if you want)
2T Parsley, chopped
1t Grated Lemon Zest/Peel
1T Lemon Juice, fresh

Preheat oven to 350 degrees Shell and devein shrimp, wash and drain well. Melt butter in baking dish or iron skillet (careful not to burn.) Add shrimp, salt, garlic and 1T of parsley. Arrange shrimp in a single layer in dish/skillet and bake uncovered for five minutes Turn shrimp over and add lemon juice, lemon zest/peel and the remaining parsley then bake for another eight to ten minutes, being careful not to overcook. You can serve this right in the skillet/dish, but be sure to serve lots of Italian bread to "dunk" in the butter sauce. Mange!

Crabbies

from Zoe Higgins courtesy of Paula Deen - I freeze these in pairs of two and often take them to work to heat back up in the microwave. They are perfect beside a soup or salad.

Ingredients

8 ounces good white crabmeat, picked free of all shells (water packed tuna is also good in this!)
1 (5-ounce) jar Cheddar-horseradish spread (recommended: Kraft Old English)
2 tablespoons mayonnaise (I loathe mayo so always substitute plain or Greek yogurt)
1 teaspoon garlic powder
1/2 cup butter (1 stick), softened
Dash hot sauce or cayenne pepper
8 large toasted bread rounds
Chopped parsley leaves, for garnish

Preheat oven to 425 degrees F. In a large bowl, combine crab, cheese spread, mayonnaise, garlic powder, butter and hot sauce. Divide mixture evenly over bread rounds and spread. Score each round into quarters and place on a greased baking sheet. Bake until topping is heated through and golden brown on top, about 10 to 15 minutes. Sprinkle with parsley. Serve hot. These freeze and store well for drop-in company.