Seafood

[Kutless]

Get in your car and drive to Picayune Ms. Down on main street find the restaurant called Dockside.

Order the fully dresses shrimp po-boy w/fries, and a side of crab claws.

[Esther]

Originally Posted by Kutless

Get in your car and drive to Picayune Ms. Down on main street find the restaurant called Dockside.

Order the fully dresses shrimp po-boy w/fries, and a side of crab claws.

Shreveport used to have and may still, a place that had great shrimp po-boys.

[Esther]

Originally Posted by Drama Queen

It is a VERY good tasting fish

Fresh water or salt?

[Esther]

Oyster Rockefeller
Emeril Lagasse

Ingredients
2 dozen large oysters, shucked, with all their liquor and the deeper halves of their shells reserved and scrubbed
1 bottle of clam broth
2 sticks butter, cubed
1 cup flour
1 cup minced onions
3 tablespoons anchovy paste
1 tablespoon chopped garlic
1 1/2 pounds fresh watercress, washed, patted dry, trimmed, and finely chopped
1 1/2 pounds fresh spinach, washed, patted dry, trimmed and finely chopped
1/2 cup Herbsaint
Rock salt
1/2 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F.

Drain the oysters and liquid through a fine mesh strainer. You should have 3 cups of oyster liquor, if not add enough clam broth to make up for the difference. In a large saute pan, melt the butter over medium heat. Stir in the flour and cook for 4 minutes. Stir in the onions and cook for 2 minutes. Stir in the anchovy paste, garlic, watercress, and spinach. Season with salt and pepper. Cook for 1 minute. Stir in the oyster liquor and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes or until the sauce is thick. Remove from the heat and stir in the Herbsaint. Reseason with salt and pepper if needed. Spread the rock salt evenly over a large sheet pan. Arrange the oyster shells on the baking sheet. Place the oysters back in their shells. Season the oysters with salt and pepper. Place a heaping spoonful of the filling on top of each oyster. Using the back of the spoon, gingerly pat the filling into the shell. Sprinkle the top of the oyster with the grated cheese. Place the baking sheet in the oven and cook for about 15 minutes or until the sauce is golden brown and the oysters have curled. Remove from the oven and serve on a large platter. Serve the oysters with fish forks and fresh lemons.

Anyone have any idea what anchovy paste and Herbsaint is?

[Sister Alvear]

Sherri and I ate some good lobester in Brazil...it was awesome...

[Sinatra]

Esther, Herbsaint is an anise-flavored liquor. You can buy anchovy paste at the grocery store. It is usually found near the tuna or on the spice aisle.


ETA: Anchovy paste comes in a tube similar to tomato paste or tooth paste. You can also make your own.

[John Atkinson]

Clam Fritters
1 pint shelled clams
2 eggs
1/3 cup milk
1 1/2 cups flour
2 teaspoons baking powder
Saul and pepper, to taste
cayenne pepper, to taste
Drain clams from liquor and chop. Beat eggs until light, add milk, and baking powder, sifted together and chopped clams. Season highly with salt, pepper and cayenne pepper. Heat deep fryer with oil to 375°F. Dip a spoon into the oil, then take a spoonful of the fritter mixture, and carefully drop into oil Fritters should be cooked through and browned in three to five minutes. Remove with skimmer and drain on paper towels.

[Timmy]

Mmmmm. I'm glad God changed His mind about shellfish! Aren't you?

[Esther]

Originally Posted by Sinatra

Esther, Herbsaint is an anise-flavored liquor. You can buy anchovy paste at the grocery store. It is usually found near the tuna or on the spice aisle.


ETA: Anchovy paste comes in a tube similar to tomato paste or tooth paste. You can also make your own.

Thanks.

Now whose gonna go to the liquior store?

[Esther]

Originally Posted by Timmy

Mmmmm. I'm glad God changed His mind about shellfish! Aren't you?