Tricks for Cooking seafood
 Boil, broil, or fry!  Tips and tricks for seafood...
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Broiling Shrimp:
  • Marinade for 3 hours in a little olive oil, paprika, lemon juice, and black pepper.  Then lay in a single layer in a shallow pan under the broiler.  Pour marinade over top and baste continuously.  Right before removing from broiler, sprinkle with salt and dab  with butter mixed with herbs of your choice.  Broil for 10 seconds more.
Frying Shrimp:  Click here for Mama's Fried Shrimp recipe.
Boiling Shrimp: 
  • Bring large pot of water, salt, rough sliced lemons, and shrimp boil mix (I like Zatarain's Shrimp and Crab Boil.) to rapid boil.  Add shrimp and cook for 2 - 3 minutes only until pink.  Don't overcook or they'll be mushy.  If shrimp are small, cook only 1 and 1/2 to 2 minutes.
Broiling Fish:
  • Broil only on one side; baste frequently with butter and lemon juice.  Dab with butter every few minutes.  Keep a close eye and don't overcook.  Serve with a fresh slice of lemon.
Baking Fish:
  • Score the skin (slice in cross cuts a couple of times) and baste with lemon juice and butter as it bakes at 350 to 375 degrees.  Don't over bake.
Frying Fish:
  • ​Use equal parts of cornmeal and corn flour.  Cook at a temp of at least 400 degrees.  Fry seafood when it's ice cold, adding only one piece at a time.  If oil cools too rapidly, the seafood soaks up the grease too much - you can control this by only frying one piece at a time.
Boiling Crawfish:
  • ​Bring large pot of water, salt, rough sliced lemons, and shrimp boil mix (I like Zatarain's Shrimp and Crab Boil.) to rapid boil.  Add crawfish and cook 2 -4 minutes.
​Boiling Crabs:
  • Bring large pot of water, salt, rough sliced lemons, and shrimp boil mix (I like Zatarain's Shrimp and Crab Boil.) to rapid boil.  Add crabs and cook 8 - 12 minutes.  ​​