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Spicy Seafood Recipes - Page 3

© Judy Howle

2. Tilt the pan slightly and spoon off as much of the oil as possible. Add the sauce and cook, spooning the sauce over the fish, until it is hot and the fish is cooked through, about 5 minutes. Using 2 spatulas, transfer the fish to a large platter. Add the butter to the skillet and swirl until melted. Season with salt, pour over the fish and serve.

Chile-Lime Sauce

• 1/2 pound tomatillos, husks removed
• Salt
• 1/2 cup fresh lime juice
• 1/2 small onion, coarsely chopped
• 3/4 cup water
• 4 jalapeños, seeded and coarsely chopped
• 4 cilantro sprigs
• 3 garlic cloves

MAKE AHEAD: The sauce can be refrigerated overnight.

In a small saucepan, sprinkle the tomatillos with a pinch of salt. Cover with water, bring to a boil and cook just until the tomatillos change color, about 5 minutes. Drain and let cool. Transfer the tomatillos to a blender, add the remaining ingredients and puree.

4. Boil the crab cakes until the tops are golden brown, about 4 minutes. Turn and continue broiling until the other side is golden brown, about 4 minutes. Serve hot, with the lemon wedges.

Makes 4 servings

Shrimp Etouffee
This mouth-watering Creole dish is the perfect catalyst for a fun exciting summer feast.

• 1 1/2 sticks (6 ounces) of butter
• 4 cups of chopped onions
• 2 cups of chopped bell peppers
• 2 teaspoons of chopped garlic
• 2 cups of chopped celery
• 2 pounds of medium shrimp, peeled and deveined
• 2 teaspoons of salt
• 1/2 teaspoon of cayenne
• 2 tablespoons of flour
• 2 cups of water
• 6 tablespoons of chopped parsley
• 1/2 cup of chopped green onions

1. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery and saute until soft and golden, about 10 minutes. Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink.

2. Dissolve the flour in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for about 2 minutes more.

3. Serve right away

4 to 6 servings

Shrimp in a 'Warm Remoulade'
By Emeril Lagasse

First, you need to make the rustic rub:

• 8 tbsp paprika
• 3 tbsp cayenne
• 5 tbsp freshly ground black pepper
• 6 tbsp garlic powder
• 3 tbsp onion powder
• 6 tbsp salt
• 2 1/2 tbsp dried oregano

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