Text 33373, 66 rader
Skriven 2013-02-05 10:56:40 av Janis Kracht (1:261/38)
  Kommentar till text 33362 av Dale Shipp (1:261/1466.0)
Ärende: Mussels & Oysters
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Hi Dale,

> Have you two been back to that one seafood / cajun bar we went to with
> you this summer?  Their oyster prices were ridiculously high outside of
> happy hour, but otherwise the food looked reasonable and what we had
> tasted good.

I think we did once, but again I had clams rather than oysters .. We did go to
another seafood restaurant, the Boatyard Grill.. it was great, but also
pricey.. http://boatyardgrill.com

It seems to me that is it's more expensive generally here in Ithaca than in
Binghamton.  I'm guessing that's because there is really only one lone solitary
road into Ithaca (you know that long windy road that takes forever if you're
behind a slow moving vehicle?).

The BoatYard grill did have a week this Winter (in December IIRC) where prices
were slashed (like any dinner for $9.00).. of course we went the week before
that for our anniversary :)  It was part of some 'restaurant celebration' in
Ithaca that week where all the restaurants gave incredible discounts (g).

The dinner I had at Shrimp stuffed with crab meat.. it was fantastic.

===Shrimp Stuffed with Crabmeat===

 1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat)
 2 teaspoons cajun seasoning or salt and pepper..
 4 tablespoons butter, plus
 3 tablespoons melted butter
 1/2 cup onion, minced
 1/4 cup celery, minced
 1/4 cup green bell pepper, minced
 1/4 cup chopped fresh parsley
 1 tablespoon garlic, minced
 1/4 cup mayonnaise
 1 egg, beaten
 3 tablespoons fresh lemon juice
 1 tablespoon Worcestershire sauce
 1 tablespoon hot sauce
 1 cup buttery cracker, crushed
 1/2 teaspoon salt
 1/4 teaspoon fresh ground black pepper
 2 lbs jumbo shrimp, shelled, deveined, butterflied

Preheat the oven to 375F

 Line baking dish with foil, and butter or spray with non stick cooking
spray.  Place the crabmeat in a large bowl and season with the Cajun Seasoning,
or salt and pepper.  Cover and refrigerate until ready to use.  In your fry
pan, melt 4 tablespoons butter over medium-high heat.  Add the onions, celery,
and bell peppers and cook, stirring, until softened, about 4 minutes. Add the
parsley and the garlic, and cook, stirring, for 1 minute.  Remove from heat and
let cool.  Add the cooled vegetables to the crabmeat and toss to combine.  Add
the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
 Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being
careful not to break up the crabmeat.  Spoon the crabmeat stuffing evenly into
each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
Drizzle with the remaining melted butter.  Bake until golden, about 20 minutes.

===

Take care,
Janis

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