3 Recipes July 16th: Gulf Coast Seafood! - ABC 33/40 - Birmingham News, Weather, Sports

3 Recipes July 16th: Gulf Coast Seafood!

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Blackened Jack Daniels Shrimp


8 each Medium Shrimp, Peeled & Deveined

1 tbsp Blackening Seasoning

1 tbsp Olive Oil

1 tbsp Jack Daniel's Tennessee Whiskey

1 tsp Chopped Shallots

3 oz Orange Juice

1tsp Orange Zest

1 tsp Lemon Juice

1 tbsp Whole Butter Unsalted

Chopped Parsley for Garnish

Season the shrimp with blackening seasoning. Heat the sauté pan and add oil. Place shrimp in pan. Cook until done (2-3 minutes each side). Remove shrimp and keep warm. Add shallots to pan and remove it from the heat. Add Jack Daniel's to pan and bring back to ignite and burn alcohol. Add orange juice, lemon juice and butter. Reduce until sauce appears consistent throughout. Top the shrimp with sauce. Garnish with zest of orange and chopped parsley.




Panned Snapper with Fennel Salad


8 oz Snapper filet with skin-on, scales removed

4 oz Fennel bulb trimmed and thinly sliced

¾ c Baby spinach leaves

¼ Small red onion, thinly sliced

¼ c basil leaves

1 tbsp Pomace olive oil


Sea salt & cracked black pepper


Mustard Dressing


1 tbsp Lemon juice

¼ tsp Dijon mustard

¼ tsp Chopped garlic

¼ tsp Superfine sugar

1 oz Extra virgin olive oil


Sea salt & cracked black pepper to taste.


To make dressing combine lemon juice, mustard, garlic, and sugar. Whisk well. Add olive oil in a slow steady steam while continuing to whisk. Season to taste. Set aside.


Place the fennel, spinach, onion and basil in a bowl. Pour mustard dressing over spinach and gently toss.


Heat sauté pan and add pomace oil. Season filet, place in pan skin side up. Cook 4-6 minutes over medium heat. Turn and cook 4-5 more minutes till done. Remove and plate with fennel salad.



Spicy Blue Crab Cakes with Key Lime Mustard Sauce


Spicy Crab Cakes


1 lb Jumbo lump blue crabmeat

¾ c Panko crumbs

3 tbsp Flour

¼ c Mayonnaise

4 Green onions, thinly sliced

¼ c Flat leaf parsley, thinly chopped

2 Cloves of garlic, minced

1 Large egg, lightly beaten

2 tsp Sriracha Sauce

2 tbsp Unsalted Butter

¼ c Olive Oil

Salt & pepper to taste


Pick over crabmeat to remove any shell or cartilage, keeping chunks together.

In a large bowl, combine all ingredients except butter & olive oil. Mix crabmeat but don't over mix.


Shape mixture into ball-like cakes. Cover and refrigerate for 1 hour.


Preheat pan. Add butter and olive oil. Place crab cakes in pan and cook until browned on both sides.


Key Lime Mustard Sauce


1 c Mayonnaise

1 tsp Sugar

2 tbsp Dijon Mustard

2 tbsp Key Lime Juice

3 Dashes of Tabasco sauce

Salt & pepper to taste


Combine all ingredients. Mix well & chill.