Category: Uncategorized

INGREDIENTS

• 3 to 4 pounds medium-size fresh shrimp, peeled, deveined
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 3/4 cup chopped green onions
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 cup water
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper, ground
• 2 bay leaves
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon chopped parsley
• Hot cooked rice

DIRECTIONS

1. Combine oil and flour in a Dutch oven and cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
2. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender.
3. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally.
4. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.

Recipe credit: Walter Coghlan

INGREDIENTS

• 4 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons celery seed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups no salt added diced tomatoes with juice
• 1 cup chicken broth
• 4 ounces green bean cut into 1-inch pieces
• 1 potato cut into 1/4 inch cubes
• 4 ounces fish fresh your choice (snapper works best) cut into bite size pieces
• 6 ounces small shrimp (41-50 per pound) peeled and deveined
• 1 teaspoon corn starch mixed with cold water

DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt pepper; cook for roughly 1 minute. 
2. Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
3. Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
4. Add corn starch and water stirring constantly until thickened just enough to coat the back of a spoon.

Recipe credit: Walter Coghlan

INGREDIENTS

• 2 pounds of Fulcher’s shrimp; peeled and deveined
• 1 1/2 stick of butter (unsalted)
• 1 clove of garlic minced or pressed
• 1 shallot minced
• 1 pinch Black pepper
• Lemon, lime juice (to taste optional)
• 1 tsp. Chesapeake style seasoning

DIRECTIONS

1. Melt butter over low heat in large frying pan with lemon juice. Sauté garlic and shallots in butter until translucent. Add shrimp and toss. Pepper and Seasoning to taste. Stir until cooked. May be served with pasta.

INGREDIENTS

• 1 large onion
• 1 large can stewed tomatoes
• 3 stalks celery, chopped
• 1 can tomato paste
• 1 tsp. minced green peppers
• salt and pepper
• 2 tsp. chopped parsley
• 1 lb. Fulcher’s Crabmeat
• 1 clove garlic, chopped
• 2 tsp. cooking oil

DIRECTIONS

1. Sauté the onion, green pepper, parsley, and garlic in the oil until lightly browned in a large sauce pan.
2. Add the remaining ingredients except for the crabmeat and simmer for 1 hour. Adding water if needed.
3. Add crabmeat and cook 15 minutes.

INGREDIENTS

• 1 lb. Fulcher’s Crabmeat
• ½ cup Bread Crumbs
• 1 large Egg
• ¼ Cup Mayonnaise
• 1 Tbsp. Worcestershire
• 1 tsp. Dry Mustard
• ½ tsp. Salt
• ½ Tsp. Pepper

DIRECTIONS

1. Mix bread crumbs, eggs, Mayonnaise and seasonings.
2. Add Fulcher’s Crabmeat and mix gently and thoroughly. Shape into cakes.
3. Pan or Deep fry until golden brown. Approximately 3 to 5 minutes per side. Internal temperature 165*F.