Recipe: Jimmy's Shrimp Bisque
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1 cups shrimp stock
2 cups ½ and ½ cream
2cans Campbell's shrimp soup
1 tablespoon garlic -- diced (optional)
1/2 cup celery - chopped
1/2 cup onion - chopped
2 bay leaves
½ cup green bell pepper -chopped
4 tablespoon butter (butter should be a room temperature)
1 tablespoon Lea-n-Perrins
½ to 1 tablespoon crusted red pepper
1/2 cup green onions - chopped. Save for garnish ¼ cup tops (set aside)
Tony's seasoning to taste
1 tablespoon lemon juice
Powdered crab- shrimp boil
Sauté garlic, celery, onion, bell pepper, ½ green onions until in butter until soft, add bay leaves, add Tony's seasoning to taste.
Boil shrimp 2 pounds shrimp - grind shrimp. Use a food processor, do some of the shrimps fine, and leave some larger some bits
Add all ingredients, except shrimp & green onion, mix well.
Bring to simmer, then lower heat.
Add Shrimp mix well
Salt -pepper- to taste
Now add a pinch of powdered crab- shrimp boil mix well and taste, this is the ticket keep adding until you get the bite. Don't add too much.
To thicken mix ½ cup water and 4 tablespoons corn starch. Mix well. Pour a small amount at a time into the soup while stirring (the soup must be simmering while you do this. Add mixture and stir well until the soup coats the spoon. Simmer for a couple min.
Garnish with green onion tops a little lemon squeeze if you like. Serve hot.
shrimp stock = 4 cups water 2 cups shrimp shells head and all a little salt, pepper simmer for 15 to 20 min strain well. (I sometimes make stock when I have shrimp shells and freeze it in zip lock bags)
Or use Boil shrimp liquid (save a cup of the water you boil the shrimp in, set it to the side and let it rest. The liquid will become clear at the top) mix a little with water say 1/4 cup boil liquid to a cup of water, be careful, taste it before you add it make sure it is not strong.



Jimmy's Crab Bisque

4 tablespoons butter
4 tablespoons flour
3/4 cup sharp yellow cheese
4 cups milk
2 teaspoons Tony Chachere's seasoning `
1/2 teaspoon lemon pepper
1 pound backfin lump crab meat
1 tablespoons worcestershire sauce
1 pint whipping cream
salt to taste
1 tablespoon chopped parsley (additional for garnish)
Preparation Instructions:
Melt butter in a heavy 4 quart
saucepan over medium heat.
Stir in flour to make a roux.
Slowly add milk until it is well blended. Stirring constantly,
add cheese & cook until mixture thickens.
While reducing heat,
add worcestershire sauce,
cream and parsley.
When mixture is thoroughly heated,
add crab meat, stirring gently to
keep lumps intact.
Serve immediately in
warmed bowls---garnish with lemon 1/4's
chopped parsley. Serves 4 to 6.

Crab Chowder

1 pound regular or backfin lump crab meat
1/2 pound boiled shrimp, cut into pieces (optional)
3 tablespoons butter or margarine
1 pint whole milk
1 can evaporated milk 1 tablespoon
Worcestershire sauce
1/2 teaspoon pepper
3/4 teaspoon mace If you don't like mace
leave off
1/2 cup chopped celery
1 teaspoon Old Bay Seasoning
3 tablespoons flour
3 tablespoons lemon juice
1 teaspoon salt
3 tablespoons honey
1/4 cup diced green and red pepper

Preparation Instructions:
In a double broiler, melt butter
and blend in flour. Add pint of milk
and can of evaporated milk,
stirring while pouring.
Add Worcestershire sauce,
lemon juice, mace, salt, pepper,
honey, and Old Bay Seasoning.
Add green pepper and celery and
cook slowly for 15 to 20 minutes.
Then add crab meat and simmer
for 10 minutes. This dish can be
prepared ahead of time and
reheated slowly. It will keep for
several days in the refrigerator.
May also be frozen. Serves 6.

Crabmeat Toast.

1 lb. lump or claw crab meat
4 cups sliced mushrooms
1/3 cup each chopped green onions,
bell pepper, celery, white onion.
2 cloves garlic, minced
1 stick butter, lightly salted
1 to 1 1/2 cups heavy cream
1/2 or less cups white wine
pinch of crushed red pepper
pinch of salt & power crab boil
Preparation Instructions:
In a large skillet, over high heat,
saute mushrooms, green onions,
bell pepper, celery, white onion
and garlic in butter.
Add wine and cook 2 to 3 minutes.
Add cream and reduce (2 to 3 minutes).
Add crab meat, salt, and pepper.
Cook 3 to 5 minutes.
May be served over fettucine
as a main dish or over buttered toast
as an appetizer.
If you fell the need to
Kick it up!
Saute 12 or so large shrimp
in butter seasoned with Tony Chachere's
and add to top of your dish. O Ya baby.


Crabmeat Au Gratin with Spinach/Mushroom

* 1 bag spinach (10 oz.)
* 6 tbsp. butter
* 1 cup diced onions
* 2 cloves garlic, minced
* 1 lb. crabmeat, picked clean from shells
* 6-8 mushrooms, sliced and quartered
* 2 tbsp. flour
Add 1 bay leaf, salt, pepper, dash of Tony's
* 1 cup heavy cream dash of worcestershire sauce
* 1/2 cup jalapeno cheese
* 1/2 cup Ritz cracker crumbs
* Athens phyllo dough puff pastry shells
Preparation Instructions:
Tear spinach in small pieces,
steam and drain and put aside.
In saucepan, melt 4 tbsp butter
and Add 1 bay leaf, salt, pepper,
dash of Tony's, saute onions
and garlic until tender.
Stir in mushrooms for one min,
and crabmeat, reduce heat until
mushrooms are tender.
In separate saucepan, melt remaining
2 tbsp. butter. Add flour slowly,
constantly stirring until golden.
Slowly stir in cream and spinach
until smooth. Add cheese and stir
until melted. Add crabmeat and
mushroom mixture to cream and
spinach mixture. Pour all into
lightly greased casserole dish,
top with Ritz crumbs and bake at
350 degrees for 20-30 minutes.
Serve over puff pastry shells
(found in the freezer section of
the supermarket). Fill shells,
top with Ritz cracker crumbs and
put under broiler until crumbs
are browned. You can make these
ahead of time, and freeze,
and then heat in 350 degree oven
for approximately 18-20 minutes.
Great to have some on hand in the
freezer for quick hors d'oeuvres.


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Crab Balls

* 1 pound crab meat, special and or claw
* 1 egg
* 3 tablespoons self-rising flour
* 1 tablespoon prepared mustard
* 2 tablespoons mayonnaise
* 1 tablespoon Tony's Seasoning
* 3 drops hot pepper sauce or worcestershire sauce

Preparation Instructions:
Put crab meat in a bowl and
gently sort through it for pieces
of shell with a 2-pronged fork.
Remove shell. Add all ingredients
and mix gently until thoroughly
blended. Form into balls.
Deep fry until golden.
Yields about 30 balls.


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She-Crab Soup

* 4 quarts water
* 2 tablespoons plus 1 1/2 teaspoon salt
* 1/4 teaspoon cayenne
* 12 medium-size live she-crabs
* 4 tablespoons butter
* 1 tablespoon all-purpose flour
* 2 cups milk
* 2 cups heavy cream
* 3 tablespoons minced onions
* 1 teaspoon finely grated lemon peel
* 1/2 teaspoon or less ground mace
* 1/2 teaspoon white pepper
* 3 tablespoons pale dry sherry (optional)
* 1 tablespoon finely chopped fresh parsley

Bring the water and two tablespoons
of the salt and the cayenne to a
boil in a large pot. Drop in the
crabs and return the water to a boil.
Reduce the heat to low, cover and
simmer for about 10 minutes.
Drain the crabs, and then clean and
remove the crabmeat. Set the meat
and the golden roe aside.
Melt the butter in a large,
heavy pot or Dutch oven over
medium heat. When the foam begins
to subside, add the flour and
mix well. Stirring constantly with
a wire whisk, stream in the milk
and cream and cook over high heat
until the mixture comes to a boil,
thickens slightly, and is smooth.
Stir in the crabmeat and roe,
the onions, lemon peel, mace,
the remaining salt, and the
white pepper. Reduce the heat
to low and simmer, partially covered,
for about 20 minutes. Stir in the
sherry if using, taste and adjust
for seasoning. Ladle the soup into
bowls and garnish with the parsley.
Makes 4 servings