Salmon and Vegetables Baked in Parchment
Parchment paper is wonderful for cooking seafood and vegetables. It is so easy. Do not let the folding of the paper scare you. As long as it is sealed, it […]
Grilled Prosciutto Wrapped Shrimp and Vegetables
VEGETABLES: 1 zucchini squash, sliced 1 yellow squash, sliced 1/2 onion, sliced 5 Roma tomatoes, sliced lengthwise 1 lb. asparagus, tips cut 2 Tb olive oil 1 tsp ground black […]
Shrimp and Scallop Pasta
This was very good! We hope you try it yourselves. 1/2 lb. jumbo shrimp, peeled and deveined 3/4 lb. bay scallops 1/2 stick butter 1 tsp blackening spice (or spices […]
Shrimp, Clams and Tortellini Scampi
Originally posted on Two Cousins and a Skillet:
2 lbs large shrimp, peeled, deveined and tails removed (always reserve skins, tails and legs for stock and freeze) 1 stick butter…
Shrimp and Andouille Gumbo
Originally posted on Two Cousins and a Skillet:
1/2 cup vegetable oil 1/2 cup all-purpose flour 16 oz Holy Trinity (diced onion, green pepper and celery) 4 oz chopped onion…
Crab Claws
Normally, I would not post this because it is so simple, but I am because I have overcooked them or undercooked them in the past. Four minutes in a hard, […]
Shrimp With Creole Seasoning
20-30 raw jumbo shrimp, peeled, deveined and tails left on Creole seasoning to taste (available on this site) 1 stick butter 8 medium (approx 6″) wooden skewers, soaked in water […]
Shrimp, Clams and Tortellini Scampi
2 lbs large shrimp, peeled, deveined and tails removed (always reserve skins, tails and legs for stock and freeze) 1 stick butter 1 Tb garlic, diced 2 lemons, sliced thin […]
Shrimp Stock
Every time I cook with raw shrimp, I always save the skins, tails and legs. I freeze them in freezer bags for this stock. Shells from 2+ lbs shrimp 1 […]
Two Cousins and a Skillet 