Shrimp and Dirty Rice Corn Fritters Recipes

Shrimp and Dirty Rice Corn Fritters on a Stick…

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Shrimp and Dirty Rice Corn Fritters on a Stick with Tabasco Lemon Aioli Sauce
Shrimp and Dirty Rice Corn Fritters
Course Main Dish
Servings
people
Ingredients
Shrimp and Fritters
Tabasco Lemon Aioli
Course Main Dish
Servings
people
Ingredients
Shrimp and Fritters
Tabasco Lemon Aioli
Shrimp and Dirty Rice Corn Fritters
Instructions
  1. Brown pork sausage
  2. Add onion, celery, peppers, corn, garlic, with 2 tbsp butter, sauté until transparent
  3. Cook rice in water
  4. Sauté shrimp and chop up
  5. In large bowl mix all ingredients and Salt & Pepper to taste (note: may need more flour to thicken friable consistency)
  6. Deep fry "mini corn dog" size balls
  7. Serve with Aioli
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Cucumber Bruchetta Recipes

Cucumber Bruchetta w/ Grilled Shrimp & Crab Salad

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Cucumber Bruchetta w/ Grilled Shrimp & Crab Salad
Cucumber Bruchetta
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Cucumber Bruchetta
Instructions
  1. Skewer, salt, pepper and oil shrimp. Grill over med-high heat. Remove and set aside to cool.
  2. Sift through crap meat to find any remaining shell.
  3. Once shrimp has cooled, cut into tiny pieces and shred crab meat.
  4. Add shrimp, crab, and all remaining ingredients (except for the cucumber rounds and chives) in a mixing bowl and mix.
  5. Add a spoonful of mixture to each cucumber round, and garnish with the chives.
  6. Chill slightly before serving.
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Mexican Cold-Front Soup Recipes

Mexican Cold-Front Soup

Chicken & Chorizo Soup with Rice.

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Mexican Cold-Front Soup
Mexican Cold-Front Soup
Cuisine Mexican
Servings
people
Cuisine Mexican
Servings
people
Mexican Cold-Front Soup
Instructions
  1. Bring stock and chicken to a boil, cooking chicken thoroughly.
  2. Strain the stock and set aside. Allow chicken to cool, then pull chicken off the bone and set aside.
  3. Remove chorizo from casings. Add chorizo and olive oil to a pot over medium heat. Once brown, small dice the celery, onion and bell peppers, and add them to the pot.
  4. Cook for five minutes, then add corn kernels, pulled chicken and small diced pasilla chilies.
  5. Add granulated garlic, cumin, cayenne pepper, chili powder, salt and freshly ground cracked pepper.
  6. Add stock to pot. Once stock comes back to a boil, add rice, lime zest and lime juice.
  7. Turn heat down to very low simmer. Allow to cook for 30 minutes.
  8. Turn heat back up to a medium simmer and add tomatoes.
  9. In a separate bowl, combine cornstarch and water. Once stock comes back to a boil, add cornstarch/water mixture to pot (this is not to thicken the soup, but to add body).
  10. Add chopped green onions and cilantro. Cook for two minutes, and you're ready to bowl up.
  11. Garnish your dish with lime wedges, cubed avocado and crispy tortillas.
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