Chef Benny would like to share some of his favorite recipes with you.
Cajun Shrimp
Crab Imperial
Grilled Shrimp
Salmon in Champagne Sauce
Grilled Tuna

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Cajun Shrimp
Yields 1-2 servings

6 Jumbo Shrimp (peeled and deveined)
1 Beef Bouillon Cube
2 cups Water
1/2 cup Sugar
1 tsp Crushed Red Pepper
1 tsp Tomato Paste
1 tsp Cornstarch
1 tsp Liquid Smoke
1 sprig Fresh Parsley, chopped
1 lb Turkey Kielbasa, sliced (see note)

In a medium saucepan, bring water to a boil. In a small bowl, mix a little cold water with the cornstarch until it is creamy. When the water comes to a boil, add the bouillon cube, sugar, tomato paste, red pepper, and liquid smoke. Boil until it is reduced to a third of its original volume. Stir in the cornstarch mixture. Add the shrimp and chopped parsley, reduce the heat to medium and cook until the shrimp are done (approximately 4-5 minutes). The shrimp and sauce can be served over rice and garnished with asparagus spears or served plain with crusty bread to savor the sauce.

NOTE: As an alternative, sauté sliced sausage in a hot skillet until sausage is brown, add shrimp and cook until pink. To the skillet, add two cups of cooked rice and the cornstarch-thickened sauce. Let simmer for about 5 minutes and serve.

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Crab Imperial
Yields 2 servings

3 medium egg yolks
1 tbsp Old Bay seasoning
1 pound jumbo lump crab Meat
1 tbsp Lawry's Seasoned Salt
2 medium eggs
1 cup mayonnaise
1 tsp dried parsley flakes
1 tsp Dijon mustard
4 buttery crackers, crushed
1 tsp Tabasco
1 tsp sherry
1 tbsp pimento (sweet)
1 tsp crushed red pepper
1 tsp ground cayenne pepper

Imperial Sauce
1/2 cup mayonnaise
1 1/2 tbsp Old Bay seasoning
5 medium egg yolks
2 tbsp sugar

Crab Mixture
In a medium size mixing bowl, beat the 3 egg yolks. Add all ingredients except for the crab meat. Chill for approximately 1 hour. After 1 hour, remove from refrigerator and fold in crab meat. Cover the bowl with plastic wrap and return to fridge to chill for at least 8 hours, and preferably overnight.

Imperial Sauce
Beat the egg yolks. Add other ingredients and mix thoroughly. Makes more than two servings.

Preheat oven to 350 degrees. Place 6 to 8 ounces of the crab mixture in a ramekin or shell for baking. Bake for 10 minutes. Remove ramekins from oven and top with a few spoonfuls of Imperial sauce. Return to oven for 2 more minutes or until the sauce begins to brown. Be careful not to burn!

TIP: to pick crab meat free of shells, a good trick is to spread the crab meat out on a cookie sheet. Be careful not to break up the lumps. Place in an oven set at 350° for about five minutes or until you see the shells turn white. Now the shells should be very easy to pick out.

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Grilled Shrimp
Yields 1 serving

6 jumbo shrimp, peeled and deveined
1 tsp Old Bay seasoning
1 tsp dried thyme
1 tsp dried parsley flakes
1 tsp Lawry's Seasoned Salt
1 tsp butter
1 tsp hot sauce
1 tsp crushed red pepper

Dip shrimp in melted butter and sprinkle with spices. Place on grill for approximately 2-3 minutes. Flip and repeat for the other side. Serve over rice or a bed of greens; the options are endless.

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Salmon With Champagne Sauce
Yields 1 serving

1 Fresh Salmon Filet 6-7 oz.
1 Fresh Shallot, Peeled and Chopped
1 tsp Thyme Leaves
1 cup Heavy Cream
1 cup Champagne (an inexpensive brand is fine)
pinch Salt and Pepper
1 tbsp Butter

Prepare in medium sauce pan with handle that will withstand oven heat. Season the salmon fillets on both sides with thyme and salt and pepper. Set aside while the butter melts in the medium saucepan until it begins to brown. Add the chopped shallots and then the salmon filets to the pan and sauté for a minute or two. Add the champagne and the heavy cream and stir a little. Place the saucepan in a preheated 350° oven for approximately 10 minutes and then check to see if done. When done, you may serve the fish in the sauce or if you prefer you can let it marinate for a while in the sauce, then lift out to serve without the sauce. Garnish the top of the filets with finely chopped tomato.

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Grilled Tuna
Yields 1 serving

7 oz. Filet of Tuna
1 tbsp Melted Butter
1 tbsp Thyme
1 tsp Chopped Fresh Parsley
1 tsp Chopped Fresh Garlic
1 tsp Chopped Fresh Basil
2 Fresh Oranges

Melt butter in a pan. Dip both sides of the tuna into the melted butter. Sprinkle spices on each side. Place tuna on the grill. Cook for approximately 3 to 4 minutes then flip and repeat for the other side. Place the cooked tuna on a plate and serve. With the remaining butter and spices, squeeze 2 oranges (1 cup) into mixture. Bring to a boil and reduce by half. Coat fish with sauce.




 
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