a little of each

A family's cookbook

Baked Stuffed Shrimp February 25, 2015

Filed under: Appetizers — alittlemoreofeach @ 12:20 pm
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This recipe is from Michelle Mitchell by way of Robin who says it is delicious.



24 jumbo shrimp (about 2 pounds)
1/2 lb scallops, diced
2 stacks of Ritz crackers
1/2 lb butter
1 tsp fresh parsley, chopped fine
3 Tbl white cooking wine
2 tsp Parmesan cheese
4 Tbl sour cream
1 tsp garlic salt
3 slices of white bread, crusts removed, and made into fresh crumbs


Crush crackers with a rolling pin. Add the melted butter, wine, pepper, parsley, cheese, sour cream, garlic salt, fresh bread crumbs and scallops. Mix all ingredients well. Refrigerate stuffing for three hours. Mold stuffing to a rounded measuring spoon. Place on prepared shrimp and curl tail over top and press slightly into shrimp. Bake at 350 for 20-25 minutes.


Fish Tacos with Lime-Cilantro Crema May 15, 2013

Filed under: Main Dishes — alittlemoreofeach @ 3:25 pm
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Jen first made this 2006 Cooking Light recipe with fish as called for, but then she tried it with shrimp and fell in love.  For a healthier variation, she uses Bibb lettuce leaves, doubled up, in lieu of the taco shell and add carrot and avocado as toppings.

She really wanted to share this delicious and refreshing meal with everyone in the family so I figured out a way to make it into an appetizer: Shrimp Bites.


1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbl mayonnaise
3 Tbl sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.


Shrimp Feta April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:46 pm
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2 cups chopped onion

2 cloves garlic, minced

2 Tbl butter

2 Tbl olive oil

4 cups fresh tomatoes, peeled, seeded and chopped

1 Tbl fresh dill weed, minced

1 Tbl fresh basil, minced

1 tsp dry mustard

1 tsp sugar

½ cup parsley, chopped

1 tsp salt

½ tsp black pepper

2 lbs shrimp, peeled and deveined

½ cup white wine

½ lb feta cheese, crumbled


In a large skillet with cover, sauté the onion and garlic in olive oil and butter until golden. Stir in the next eight ingredients, tomatoes through black pepper. Simmer for five minutes. Add shrimp and wine. Continue simmering and stirring about three minutes or until shrimp is cooked through. Don’t overcook. Turn off heat. Sprinkle cheese over mixture. Cover with lid and let sit two minutes or until the cheese has slightly melted. Serve from the skillet with crusty French bread and a green salad. Note: to make the recipe more like Bonefish’s, use crushed tomatoes instead of chopped and add some cream to make a thicker sauce.


Barbecue Shrimp

Filed under: Main Dishes — alittlemoreofeach @ 8:45 pm
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4 lbs shrimp

½ cup butter, melted

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tsp OldBay seasoning

1 tsp pepper, coarsely ground

2 cloves garlic, minced

1 tsp Cajun seasoning

1 tsp hot sauce



Peel and devein shrimp. Combine shrimp and other ingredients in a large, shallow roasting dish. Toss to coat. Arrange in a single layer. Bake at 350 degree for 15 to 20 minutes stirring occasionally.


Lemony Seafood Risotto

Filed under: Main Dishes — alittlemoreofeach @ 8:43 pm
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2 tsp olive oil

¼ cup finely chopped shallots or green onions

2 cloves garlic, minced

1 cup uncooked short-grain white rice

½ cup dry white wine or chicken broth

2 (14 oz) cans chicken broth

2 tsp olive oil

½ lb bay scallops

½ lb uncooked medium shrimp

1 tsp grated lemon peel

2 Tbl fresh parsley, chopped



Heat two tsp olive oil in skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are tender-crisp; reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour ½ cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding ½ cup of broth at a time, stirring occasionally until rice is tender and creamy. Meanwhile, heat two tsp. oil in skillet on medium heat. Cook scallops and shrimp in oil for four to five minutes, until shrimp are pink and firm. Remove from skillet and gently stir into rice mixture with the lemon peel. Sprinkle with parsley.


Shrimp de Jonghe

Filed under: Main Dishes — alittlemoreofeach @ 8:41 pm
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1 ½ sticks butter, softened

1 tsp salt

2 cloves garlic, minced

1 cup breadcrumbs

1/3 cup minced parsley

½ cup dry sherry

dash of cayenne pepper

dash of paprika

2 lbs large shrimp



Cream together butter, salt and garlic. Mix in breadcrumbs, parsley, sherry, pepper and paprika. Peel and devein shrimp. Toss into simmering water and cook just a few minutes, only until they turn pink. Rinse with cold water and drain. Preheat oven to 375 degrees. Butter four to six individual ovenproof casserole dishes, or one wide dish. Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake for 20 minutes, or until crumbs are golden brown and sizzling.


Miriam’s Clam Fritters

Filed under: Main Dishes — alittlemoreofeach @ 8:40 pm
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Miriam Follensbee was Nana Hazel’s cousin, but they called themselves twins. There is a photo of the twins together as teenagers on this book’s cover.



1 ½ cups flour

½ tsp salt

1/8 tsp pepper

1/8 tsp paprika

1 ½ tsp grated onion

10 chopped clams

2 tsp baking powder

½ cup milk or clam juice

1 egg

1 tsp melted shortening



Sift flour, salt, pepper and paprika together. Add liquid, egg, onion and shortening. Add clams. Drop by spoonfuls into deep hot fat at 375 degrees.


Bernetta’s Baked Grouper

Filed under: Main Dishes — alittlemoreofeach @ 8:39 pm
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From the Kopper Kitchen.



1 ½ lb grouper

salt and pepper

2 eggs

juice of 1 lemon

1 tsp water

1 tsp garlic, minced

1 ½ – 2 cups fresh bread crumbs, fine

¾ cup Romano cheese, grated

2 tsp butter, melted

2 tsp olive oil

½ – ¾ cup unbleached flour



Season fish with salt and pepper; set aside. Beat eggs in a shallow pan. Add lemon juice and water; set aside. In another shallow pan, combine garlic, crumbs and cheese; set aside. Place butter and oil in a 13 x 9 baking pan. Dip fish in flour and shake off excess. Dip in egg mixture and then dip in breadcrumbs and cheese. Place fish in pan. Cover with foil and poke holes in foil. Bake at 350 degrees for 20 minutes or until golden.


Shrimp Creole

Filed under: Main Dishes — alittlemoreofeach @ 8:38 pm
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½ cup vegetable oil

2 cups onion, chopped

1 cup green pepper, chopped

3 cloves garlic, crushed

4 cups crushed tomatoes, drained

1 cup wine

2 bay leaves

1 tsp paprika,

½ tsp cayenne pepper

1 tsp salt

3 lbs shrimp, shelled and deveined

2 tsp cornstarch and 1/4 cup cold water

6 – 8 cups cooked white rice



Heat oil. Sauté onion, green pepper and garlic for five minutes. Stir in tomatoes, wine and spices. Bring to a boil; turn down heat and simmer for 30 minutes. Add shrimp to tomato mixture. Cook five minutes or until shrimp turns pink. Stir in cornstarch and water to thicken. Serve over hot rice.


Swordfish with White Beans

Filed under: Main Dishes — alittlemoreofeach @ 8:37 pm
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1 lb swordfish steaks

2 Tbl lemon juice

2 tsp fresh rosemary, chopped

¼ tsp salt

1 clove garlic, chopped

1 cup chicken broth

1 large tomato, chopped

1 medium onion, chopped

2 (16 oz) cans cannelloni beans

2 Tbl fresh parsley, chopped



Mix fish, lemon juice, rosemary, salt and garlic in a medium glass or plastic bowl.  Cover and refrigerate for 30 minutes.  Cook remaining ingredients except parsley in a large sauté pan over medium-high heat for 15 minutes, stirring occasionally.  Stir in fish mixture.  Cover and cook over medium heat for 10-12 minutes or until fish flakes.  Stir in parsley.