5 Ways to Eat Gulf Seafood

Ceviche-marinated Grilled Gulf Shrimp Tacos

21 – 25 count Jumbo Gulf Shrimp, peeled and deveined
¼ cup lime juice
¼ cup cilantro, chopped
2 cups tomato juice
1 cup red onion, chopped
1 tbsp Ancho chili powder
8 ea. corn tortillas
½  lb red cabbage, shredded
¼ cup tomato Salsa
¼ cup sour cream, reduced fat

1. Preheat grill or grill pan to high heat.
2. Mix lime juice, cilantro, tomato juice, onion, and chili powder in a bowl. When fully mixed, add in the peeled and deveined Gulf Shrimp, cover and refrigerate for 20 minutes.
3. Remove shrimp from marinade and place them on the hot grill. Cook until the shrimp are done, 4-6 minutes. Remove shrimp from the grill and place them aside.
4. Lay the tortillas, a few at a time, over the hot grill until warm, 20-30 seconds. Stack on top of each other on a plate.
5. On each tortilla, place 3 shrimp, shredded cabbage, salsa and sour cream. Fold in half. Serves 4. 

Deviled Gulf Blue Crab Cakes with Smoky Rémoulade Sauce

3 lb Gulf Blue Crab Meat lump, picked clean
6 tbsp butter, unsalted
1½ cup onions small dice
1½ cup celery small dice
1½ cup green peppers, diced small
1½ cup mayonnaise
¾ cup sour cream
3 eggs
1 tbsp TABASCO® brand Pepper Sauce
1 tbsp Worcestershire sauce
3 tbsp lemon juice
2 tbsp Creole seasoning
1 tbsp dry mustard
3⁄8 tsp cayenne
1½ cup scallions chopped
5¼ cup Panko bread crumbs
¾ cup olive oil

Smoky Rémoulade Sauce

2¼ cup mayonnaise
¾ cup ketchup
1 tbsp TABASCO® brand Pepper Sauce
2 tbsp lemon juice
2 tbsp smoked paprika
1 tbsp garlic, minced
2 tbsp Creole seasoning
2 tbsp prepared horseradish
1 tbsp Worcestershire sauce
6 tbsp cornichons, minced

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1. Heat medium sauté pan over medium heat, add butter, onions, celery and peppers. Cook until tender.
2. In large mixing bowl, combine mayonnaise, sour cream, eggs, Tabasco®, Worcestershire, lemon juice, Creole seasoning, dry mustard, cayenne and scallions. Add cooked onions, celery and peppers. Mix thoroughly.
3. Gently fold in crab meat and ¾ cup bread crumbs to mixture and mix until just combined, being careful not to break up crab meat. Portion into 2½ oz. patties and dredge in remaining bread crumbs. (24 total)
4. To cook crab cakes, heat medium nonstick sauté pan over medium heat. Add 3 Tbsp. olive oil and 6 crab cakes. Cook on both sides until golden brown. Reserve cooked crab cakes in warm oven and repeat cooking process with remaining crab cakes.
5. For sauce, c
ombine ingredients and mix thoroughly. Serve Gulf Blue Crab cakes hot with dollop of Smoky Rémoulade Sauce on top. Serves 8. 

Blue Crab Gratin

2 lb Gulf Blue Crab Meat Jumbo Lump
½ lb butter unsalted, divided
1½ cup onions, minced
1 cup celery, diced small
1 cup green peppers, diced small
1 1⁄2 cup flour
1 cup white wine
2 cups milk
2 cups heavy cream
2 cups white cheddar cheese, grated and divided
2 cups Parmesan cheese, grated and divided
½ cup parsley, chopped
2 tbsp lemon juice
1 tsp Worcestershire sauce
4 tsp Creole seasoning, divided
½ tsp nutmeg
Salt to taste
White pepper, ground to taste
1 cup green onions, chopped
2 cup Panko bread crumbs
2 loaves French bread, toasted and sliced

1. Add 4 Tbsp. butter and onions to medium sauté pan. Cook gently until onions are tender and translucent. Add celery and green peppers and cook an additional 3 minutes. Remove from heat and reserve.
2. In medium sauce pot, melt remaining 12 Tbsp. butter over medium heat. Add flour and mix well. Add white wine, milk and heavy cream. Cook over low heat for 10 minutes, stirring constantly. Add
1½ cups cheddar cheese, 1 cup Parmesan cheese, parsley, lemon juice, TABASCO, Worcestershire, 2 tsp. Creole seasoning and nutmeg. Stir until cheese is melted. Season with salt and white pepper to taste. Remove from heat and reserve.
3. Combine onion mixture with cream mixture. Add Gulf Blue Crab meat and green onions. Toss gently to combine. Taste and add salt and white pepper as needed.
4. Combine panko bread crumbs, remaining 1 cup cheddar cheese, remaining 1 cup Parmesan cheese and remaining 2 tsp. of Creole seasoning.
5. Divide crab mixture into 12 buttered gratin dishes. Top each generously with bread crumb mixture.
6. Bake in 400°F oven for 12-15 minutes and then place under broiler for 1-2 minutes to brown the top. Serve with sliced toasted French bread. Serves 12. 

Capellini with Gulf Shrimp and Creamy Tomato Sauce 

3 tbsp olive oil
1 lb Gulf Shrimp large, peeled
3 garlic cloves, pressed
¼ tsp dried oregano
½ cup sweet (red) vermouth
15 oz diced tomatoes, drained
¾ cup heavy cream
½ cup fresh lemon juice
½ lb. Capellini (Angel Hair Pasta)

1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
2. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
3. Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
4. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary. Serves 4. 
-— Recipe by Paul Grimes,  Photograph by Romulo Yanes

Coconut Shrimp

1 lb large raw Gulf shrimp, tails on and deveined
1/2 cup sweetened flaked coconut
1/2 cup Panko breadcrumbs
1/4 cup all purpose flour
1 large egg

½ tsp salt
1/2 tsp black pepper

Pineapple Salsa

1 cup fresh pineapple, chopped
1/2 cup red pepper, chopped
1/3 cup red onion, chopped
2 tbsp fresh cilantro, chopped
1 tsp sugar (or sweetener)
1-3 tbsp jalapeño pepper, seeded and finely minced

1/4 tsp salt
1/4 tsp black pepper
Juice of 1 lime

1. Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
2. Set up an “assembly line” of three bowls. Put the flour in the first bowl. In the second, combine coconut flakes and bread crumbs. Whisk egg and water into the third bowl.
3. Season shrimp with the salt and pepper. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture. Continue this process until all shrimp are coated.
4. Place each shrimp onto the cookie sheet then spray the top of the shrimp with more cooking spray. Bake for about 10 minutes, then turn over the shrimp and cook another 7 minutes or until cooked through. Remove from oven and serve with salsa.
5. For the Salsa, combine all ingredients and serve cold or at room temperature.

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BHG Staff

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