Fish/Seafood

this is amazing – louisiana shrimp and grits.

May 15, 2025 by Becky Spoon Leave a Comment

I had shrimp and grits for breakfast this morning. Yes, breakfast! I absolutely love it! In New Orleans, shrimp and grits is commonly found on breakfast menus, and it’s a meal I can’t say no to. The shrimp are perfectly seasoned and the grits are creamy and rich. It’s the perfect way to start your day. #ShrimpAndGrits #BreakfastOfChampions

This recipe for Louisiana Shrimp and Grits is from John Besh’s Cookbook “My New Orleans The Cookbook”. Great Cookbook. Here’s the link https://amzn.to/2WbKTr7.

What do you need for this recipe?

FOR THE GRITS:

White Stone-ground grits
butter
heavy cream
salt

FOR THE SHRIMP:

olive oil
jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices
andouille sausage or other smoked sausage
garlic
onion
green bell pepper
red bell pepper
fresh thyme
Basic Shrimp Stock
butter
fresh lemon juice
heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

BASIC CREOLE SPICES

celery salt
sweet paprika
coarse sea salt
freshly ground black pepper
garlic powder
onion powder
cayenne pepper
ground allspice

A few years back, I attempted his recipe and it didn’t quite meet my expectations, probably due to a mistake on my part. However, I recently gave it another shot, meticulously adhering to his instructions, and the outcome was truly astonishing! This recipe is a fantastic rendition of the beloved New Orleans dish, boasting an absolutely delightful taste.

Making your own shrimp stock is crucial or buying high-quality seafood stock is necessary. The homemade shrimp stock enhances the richness, flavor, and depth of this dish. Prior to beginning your cooking, here is a recipe for shrimp stock: Basic Shrimp Stock

I had quick grits for breakfast, and they turned out well. However, I prefer longer-cooking stone ground grits and they are worth the extra time if you have . This recipe includes butter and mascarpone in the grits. Since I didn’t have mascarpone, I used cream cheese as a substitute. The grits tasted amazing! I might consider adding cream cheese to my grits in the future. Here’s a link to the stone ground grits:https://amzn.to/4cnzIRg

I like to buy the large head on shrimp because that is the best for making a rich stock. Not only do they make a better broth, they are actually about half price. When I’m cleaning the shrimp, I just remove the head portion, shell them and save for broth. I like to leave the tail because it prevents the shrimp from drawing up so much. I peel down to the last shell which holds the tail on. Then I cut a shallow slit down the back to devein and run under cold water. You always want to properly devein your shrimp.

Here’s another recipe I have from this cookbook, Barbecue Shrimp. It is amazing! https://the2spoons.com/love-this-easy-barbecue-shrimp/

awesome shrimp and grits.

You have to make this recipe soon! It is a favorite in our household! You need nothing more with this dish than a crusty French bread to sop up all the delicious juices in this dish.

Shrimp and Grits

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Course: Appetizer, Breakfast, dinner, Lunch, Main Course

Cuisine: cajun, creole

Ingredients Method Notes

Ingredients

For the Grits

1 tsp salt
1 cup White Stone-ground grits
2 tbsp butter
splash of heavy cream

For the Shrimp

2 tbsp olive oil
24 jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices **** Below****
1/3 cup minced andouille sausage or other smoked sausage
2 cloves garlic, minced
1/2 onion, minced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
2 tsp chopped fresh thyme leaves
2 cups Basic ShrimpStock (see my link below in links)
2 tbsp butter
1 tsp fresh lemon juice
splash or two of heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

Basic Creole Spices Makes 1/2 Cup

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
1/2 tsp ground allspice

Method

For the Grits

Bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone or cream cheese. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.
For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.
In the same skillet, sauté the andouille or smoked sausage, garlic, onion, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and heavy cream and simmer until the sauce has thickened, 3–5 minutes.
Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice and chives or just the green ends of the green onions thinly sliced. .
Divide the grits among the bowls. Arrange the shrimp in each bowl, spoon sauce around them, and garnish with sliced green onions. Enjoy!

Notes

Basic Shrimp Stock

delicious grilled redfish with shrimp lemon butter sauce

October 31, 2021 by Becky Spoon

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This dish of grilled Redfish with shrimp lemon butter sauce is delicious! Gulf Coast Redfish is a favorite of mine. The first time I had it was in New Orleans at the restaurant, Redfish Grill on Bourbon Street! I had the Wood Grilled Redfish & Louisiana Lump Crabmeat! It was spectacular. Ever since then I try to recreate that dish!

Not being on the coast, redfish are not always available, but the other day I was at my local HEB and they had a whole Redfish. I certainly am not expert in fileting a fish so I may not buy a whole fish again, but I was not going to pass up the opportunity to have redfish. I also bought head on shrimp that I used to make Shrimp and Grits, so this was the perfect dish for the shrimp that I had left over. No crab meat, but the shrimp worked perfectly.

Here’s the link for the Shrimp and Grits! https://the2spoons.com/awesome-shrimp-and-grits/.

delicious grilled redfish with shrimp lemon butter sauce

The fish is brushed with canola or vegetable oil and sprinkled with creole seasonings. I make my own and keep it with my other spices. I found these little plastic jars that are perfect for spices. https://amzn.to/3ekqMxi

If you don’t want to make the seasoning mix, you can use a store bought creole seasoning. There’s many out there. I keep both of these on hand:

https://amzn.to/2WirvsC.

Same with the shrimp stock. Knorr has a shrimphttps://amzn.to/30clVZN bullion that you can use for your fish stock or a bottle of clam juice would work beautifully! This is the Knorr shrimp bullion: https://amzn.to/30clVZN

Here is a link for a good clam juice you can find at most stores: https://amzn.to/2Wk9yKi

You can grill this outside on your charcoal grill, or gas grill. I was kind of in a hurry and I used my Lodge Grill to cook it. It’s great for those grill marks. Here’s a link: https://amzn.to/3eq48DC.

This is great for so many things! Pancakes, burgers, vegetables, just to mention a few. Just be sure to oil it before you place fish on because the fish will stick. I usually just put oil on a paper towel and brush on a hot grill before adding my fish.

Here’s the recipe for this delicious redfish! Enjoy!

grilled redfish with shrimp lemon butter sauce

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Servings: 2 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

Basic Creole Spices (Makes 1/2 cup)

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
1/2 tsp ground allspice

For the Basic Shrimp Stock

1/4 cup canola oil
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
4 cloves garlic, crushed
1 lb shrimp shells and heads
1 bay leaf
1 sprig fresh thyme

For the Shrimp Lemon Butter Sauce

1 tbsp red onion
4 tbsp butter, divided
juice of 1 lemon
1/2 cup shrimp stock or other seafood stock
6 shrimp
1/2 tsp creole seasoning
pinch of cayenne pepper

For the Redfish

2 Redfish filets
oil for brushing on each side and the grill
creole spices to sprinkle on each side
Shrimp Lemon Butter Sauce

Method

Basic Shrimp Stock

Heat canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes. Add the shrimp shells , the bay leaf, thyme, peppercorns, and 3 quarts of water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours. Strain through a fine sieve into a container with a cover. Allow the stock to cool. Cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.

Creole Spices

Combine all ingredients and store in an airtight container.

For the Shrimp Lemon Butter Sauce

Make sure you have cleaned your shrimp by deveining. Pat the 6 shrimp dry and sprinkle with the creole spices. Heat 2 tablespoons butter in a saucepan. Add the shrimp and let them cook for about 2 minutes on each side and remove, They won't necessarily be done, but you will add them back in later. Remove and set aside.
Add the onion to the same pan and sauté until translucent. Add the juice of one lemon, the 1/2 cup shrimp sauce or seafood stock. Simmer for a couple of minutes to cook down. Add the other 2 teaspoons butter, season with salt and cayenne pepper. When done, add the shrimp back in and cook for about another minute.

For the Redfish

Prepare your grill of choice. Pat the filets dry. Add a little vegetable oil or canola oil to each side of the fish and season with the creole spices. When the grill is ready, brush with a little oil that is on a paper towel. You want to oil the grill so that your fish won't stick.
Grill the fish about 3 minutes on the first side. Carefully turn over and cook an additional 3 minutes.
Place each filet on a plate, top with 3 shrimp each, and spoon the sauce around and over the fish! Serve with additional lemon.

love this shrimp scampi pasta.

August 17, 2021 by Becky Spoon

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This is a classic shrimp scampi pasta dish. It is a simple garlic, white wine and butter sauce. So, so delicious and satisfying.

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. Scampi makes a wonderful appetizer or a fabulous hearty meal if you add the pasta and delicious garlic bread.

love this shrimp scampi pasta.

I love shrimp cooked anyway or cooked in lime juice like ceviche! I made shrimp and grits the other day and I had this shrimp leftover. I’d been wanting scampi, so it worked out well. I usually buy head on-shell on shrimp because I like to use the heads and shells for basic shrimp stock, which is a must in Louisiana style cooking. These were Argentinian shrimp that I found at my local HEB and they were raw, but peeled and deveined. Filling a little lazy I guess, I purchased them, upon the recommendation of the fish monger and they were delicious. Such pretty colors.

You have to make the Shrimp and Grits too. Here’s the recipe for it: these amazing shrimp and grits.

I love to eat in large bowls. Not sure why, but something my late husband and I did for years. We both loved eating in a big bowl. Here’s some of my favorites: https://amzn.to/2UtVzE0. M other favorites are like the ones above in gray. I think I got them at Pier I.

love this shrimp scampi pasta.

If you aren’t serving this with pasta, you could half the sauce. Because I wanted to toss my pasta in the sauce I made more sauce. Who wants bland pasta with this delicious shrimp! Of course, serve with more lemons and delicious bread.

Here’s the recipe! Hope you try this and enjoy!

Shrimp Scampi Pasta

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Servings: 2 servings

Course: Appetizer, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

4 tbsp unsalted butter
4 tbsp extra virgin olive oil
6 cloves garlic, minced
1 cup dry white wine
3/4 tsp tsp salt
1/8 tsp crushed red pepper flakes
Fresh ground pepper
1 lb large or extra large shrimp shelled
1/3 cup chopped parsley
fresh squeezed lemon juice
8 oz pasta of your choice
crusty bread or garlic bread

Method

Bring a pot of salted water to a boil. Add the pasta and cook until desired doneness.
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice .
Remove the shrimp from the pan. Remove the pasta from the pan with tongs or similar and add to the sauce. If you get some pasta water, that's good because it will help you thicken the sauce for it to stick to your pasta.
Cook the pasta in the sauce for a couple of minutes. Add the pasta and sauce to individual serving dishes and top with the shrimp. Serve with crusty bread or like I did, garlic bread.
Bon Appetite!

the best crab stuffed salmon.

August 16, 2021 by Becky Spoon

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Oh, wow! This crab stuffed salmon is amazing! Those of you my age, do you remember the stuffed fish at Steak and Ale! I ate that every time I was there! I can’t remember if it was flounder or salmon, but it was stuffed with crab and delicious!

The crab stuffing is very simple. I didn’t want to add a lot of filler, so this really is mostly crab. If you google crab stuffed salmon, most of them will have cream cheese. I wanted a crab cake stuffed into a piece of salmon. No cvream cheese, nothing like that. Just crab with some seasonings and mayonnaise and buttery crackers to hold it together.

The ingredients are a good mayonnaise, lemon juice, Worcestershire sauce, old bay, Cajun seasoning, garlic powder, chopped parsley and some buttery crackers. I use those Club crackers. You could use Ritz crackers or regular saltines, however, I really like a buttery cracker for this dish. I combine those ingredients and mound them onto the salmon after I have made a slit on top of the salmon to hold the crab. They are baked 15 to 18 minutes at 375 degrees, then slathered in garlic butter. Delicious!

the best crab stuffed salmon.

I eat a lot of salmon! My local HEB always fresh salmon or occasionally I’ll buy the wild salmon from Sam’s Club. I buy wild salmon, not farm raised. It is a little more expensive, but worth it. perfect grilled salmon salad with summer vegetables. This is delicious!

the best crab stuffed salmon.

This dish is really rich so something like asparagus would be delicious or saluted spinach would also work. Here’s a couple of my other recipes to serve as a side dish.

Perfect Sesame Roasted Asparagus with Whipped Herbed Boursin Cheese

Easy Cheesy Creamed Spinach and,

So Easy, Instant Pot Cilantro Lime Rice

All of these would be delicious. If you want to keep with a cajun theme these potatoes would be lucious!

Easy – Wilda Marie’s Lazy Potato Casserole

This potato casserole has “Slap Yo Mama” Louisiana seasoning! These are delicious. Here’s a link for this seasoning: https://amzn.to/3iT1Rq2.

Here’s the recipe for this delicious dish! Super easy and so delicious!

Crab Stuffed Salmon

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Servings: 2 servings

Ingredients Method

Ingredients

2 salmon filets
olive oil to brush the salmon
salt and pepper
8 oz large lump crab
1-2 tbsp good mayonnaise
juice and zest of one lemon
pinch of garlic powder
pinch of old bay
pinch of Cajun seasoning like Tony Chachere's
dash of Worcestershire sauce
1 tsp chopped fresh parsley
1 sleeve crushed Club crackers (about 18)

Lemon Butter

1/2 stick unsalted butter
juice of 1/2 of a lemon
1 garlic clove minced finely

Method

Preheat the oven to 375 degrees. Butter a small casserole dish.
Cut a slit down the middle of the salmon without going all the way through and leaving about 1 inch or a space on each end. You just want a pocket to fill with the crab mixture. Brush them with olive oil and lightly season with salt and pepper.
In a bowl add your mayonnaise and the seasonings. Add the crushed crackers, Combine. Add the crab mixing briefly with a fork to keep it light.
Divide the crab mixture and with your hands lightly form a ball like patty not compacting, leaving the crab mixture loose. Place in the pocket of the salmon. Place in the oven and bake for about 15-18 minutes.
Meanwhile, melt the butter. Add the garlic and cook stirring until aromatic. Add the lemon juice and remove from the heat. Set aside to brush on the salmon when done.
Crab should start to brown some on top and the salmon should be a little firm, yet a little flaky, but definitely not dry and overcooked. I just check it after about 10 minutes to see where it is. I like salmon medium to medium rare. If you think the salmon is done yet the crab is not browned on top, turn the broiler on and just lightly brown. Remove from the oven and pour the butter mixture on each piece of salmon. Enjoy!

the best beer battered fish tacos.

July 28, 2021 by Becky Spoon

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I love beer battered fish tacos! I had a couple of pieces of red snapper and decided to batter and fry them for tacos. I’m so glad I did because they were the best.

Just look at how delicious they look! I just served them topped with an avocado salsa and fresh tomatoes and a little shredded lettuce. Many serve fish tacos with cabbage, I do sometimes, but I really wanted to use fresh tomatoes from my garden.

The beer batter is so easy. The only ingredients are flour, salt, baking powder and beer. I used a lime flavored beer because i wanted the lime flavor. Not sure it made a big difference, but I knew I didn’t want a dark beer. I actually used the lime infused Michelob ULtra. It’s a great batter and will work on any fish, onion rings, mushrooms, the sky’s the limit!

the best beer battered fish tacos.

I really like red snapper that I used in these fish tacos. It is a salt water fish which is mild and flaky, perfect for the tacos. I sometimes buy whole or I will buy from Sam’s club that has a bag of individually wrapped filets that are perfect, especially when there are just two to feed, like I have. Mahi Mahi is also a great fish for fish tacos. Here’s a link for the Mahi Mahi. https://www.samsclub.com/p/members-mark-mahi-mahi-portions-2lbs/prod23102227

the best beer battered fish tacos.

I made the avocado salsa and here is a link for it:

I like to store salsas like this in these squeeze bottles. They are so easy to dress your tacos before serving for a great presentation: https://amzn.to/325UCmw.

If you need a short cut this is a great alternative, Herdez Guacamole Salsa. It’s delicious! https://amzn.to/2W6ttMw. We like medium, but it does come in mild.

Want another recipe for red snapper? This is delicious: https://the2spoons.com/pan-roasted-red-snapper-edamame-chorizo-ragout/.

Pan-Roasted Red Snapper with Edamame -Chorizo Ragout

Here’s the very easy recipe for the fish tacos!

Beer Battered Fish Tacos

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Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

For the Beer Batter

1 cup All purpose flour
1 tsp baking powder
1 tsp salt
1 – 1 1/4 beer, I used a lime flavored beer

For the Avocado Salsa

2 ripe avocados
2 cups water
2 tbsp white wine vinegar or white vinegar
juice of one to 2 lemons
1-2 jalapenos, seeded and stemmed
1/2 white onion
1/2 cup cilantro
1/2-1 tsp salt

For the Fish Tacos

3/4-1 lb red snapper, mahi mahi or fish of your choice
beer batter
8 flour or corn tortillas
avocado salsa
limes quartered for serving
shredded lettuce
diced ripe tomatoes
oil for frying

Method

Combine the ingredients for the batter and allow to sit about 10 minutes.
Meanwhile, place all the ingredients for the avocado salsa in a food processor. Start with the juice of one lime and one jalapeno, then adjust after processing. Process until smooth, a couple of minutes. Check for salt, lime juice and spiciness and adjust to your preference. I used 2 limes and 2 jalapenos. I like the tartness of the jalapenos and we like a little heat from the jalapenos. If not using immediately, store in the refrigerator
Cut the fish into 8 pieces or strips. Pat dry. Heat the oil in a pan and bring to medium high. When the oil is sizzling (place the end of a wooden spoon in and if bubbles form around the spoon, it is ready) dredge a piece of fish in the batter and place into the hot oil. Cook turning until golden brown. Do not crowd the pan, cook in batches and keep in a warm oven if you are frying a bunch of fish.
Heat the tortillas on a griddle. Place a piece of fish in each tortilla, top with shredded lettuce and diced tomato. Serve with the avocado salsa and lime quarters. Enjoy!

amazing golden fried rice with salmon garnished with Furikake.

September 16, 2020 by Becky Spoon

Ya’ll this golden fried rice with salmon is absolutely delicious. This was on the front of the bon Appetit magazine September issue and I had to make it. Wow! I’m so glad I did.

If you aren’t familiar with Furikake, it is a Japanese multi purpose seasoning. The ingredients are sesame seeds, nori, salt, sugar, chili flakes, bonito which is dried fish and maybe miso powder. You can buy at an Asian store or I ordered on line. Trader Joe’s has a Furikake and that’s what I ordered. Here’s the link: https://amzn.to/2FACzMt

amazing golden fried rice with salmon garnished with Furikake.

This is what you will need to make this dish:

eggs
chilled cooked short grain white rice
vegetable oil
salmon filet or filets
ginger
onion
sugar
scallions
garlic
Furikake for serving

The yellow of the rice comes from dividing the eggs, yolks and whites, then adding the rice and yolks to a bowl to make sure every grain of the rice is covered before frying in a pan.

I used a non stick skillet which I think worked better because you do want to cook at a medium high heat so the rice will actually brown and crisp a little. This is really an easy recipe, just requires the right technique.

amazing golden fried rice with salmon garnished with Furikake.

Want another recipe for fried rice? https://the2spoons.com/delicious-easy-shrimp-fried-rice/

Both of these are delicious. Ok, here’s the recipe for this new recipe! I hope you try it!

golden fried rice with salmon

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Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Asian

Ingredients Method

Ingredients

4 large eggs
4 cups chilled cooked short-grain white rice
5 tbsp vegetable oil, divided, plus more for drizzling
kosher salt
1 12-oz salmon filet cut into one inch pieces
1 1" piece ginger, peeled, finely copped
1/2 small onion, finely chopped
1 tsp sugar
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated
3 garlic cloves, finely chopped
Furikake (for serving

Method

Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
Divide among plates and top with furikake and scallion greens.