Spicy Shrimp Skillet

The people at Anderson Seafood were kind enough to send this very inland Okie some of the best shrimp I have ever eaten. So large and tasty that I am now spoiled from most of the shrimp we usually get in Oklahoma.

Needed:

2 pounds large shrimp-deveined and cleaned but with tail still on
3 sticks butter
1 T Cayenne Pepper
1 T Black Pepper
1 T Sea Salt
1 T Crushed Red Pepper Flakes
4 Garlic Cloves-minced
1 cup Parsley-minced

Heat a large cast iron skillet over medium heat, add in butter, cayenne pepper, black pepper, salt, and crushed red pepper flakes. When butter is melted add in shrimp and garlic. Cook over medium heat until shrimp are done. Right before serving add parsley and toss well. Serve with baguettes and the gravy from the shrimp.


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Bacon Wrapped Scallops

Here on Beaty's Creek, good seafood is hard to come by. I was ogling the Anderson Seafood website and debating what I really wanted. I emailed them to tell them how great their seafood looked and how I wished we lived closer as to buy such fresh seafood. Much to my surprise, they called me and offered to give me some seafood to feature on my blog!!!! Yes, I said GIVE!!!! How great was that?? My family was so excited when our box came that they could not wait to sample the seafood!!! I told Alberto at Anderson Seafood that I had not had a good scallop since my wedding almost 20 years ago. How great was it to receive some of the bests scallops in my package??? Thank-you Anderson Seafood for some great seafood! This is What's Cookin on Beaty's Creek today!!!

Needed:
Scallops
1 pound bacon
Salt and Pepper to taste
Juice of one lemon
Wooden picks

Dry each scallop and wrap with 1/2 slice of bacon. Place a wooden pick in each scallop to hold bacon on. Salt and pepper to taste. Broil for 4 minutes, then flip scallops and cook for 4 more minutes. Squeeze lemon juice over scallops and serve.


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Cajun Boiling Pot

Many moons ago there was a restaurant in Tulsa Oklahoma called the Cajun Boiling Pot. It was so good and different from the ordinary that it quickly became a favorite. Every time we had friends or family in town, we would just have to take them there. What made this place so different was that they did not serve on plates. When your low country boil was ready, they would bring it to your paper lined table and dump it in the center. This was before the Food Channel or Emeril and anyone in the great state of Oklahoma cooked like this, much less served like this. Many of my high school friends were shocked, in a good way, when their food was brought to them. Well a few years ago the Cajun Boiling Pot closed and we had to fend for ourselves, so this is our Cajun Boiling Pot. Give it a try and you will be having this again and again on those special family get togethers. One of the best things about this...there are no dishes to wash afterwards! This is What's Cookin on Beaty's Creek this first day of Summer and Raven's 17th birthday!


15 ears corn-cut in half
7 pounds red potatoes
3 pounds yellow onions-cut in quarters with the skin left on
5 pounds shrimp
5 pounds Cajun and or hot links-cut into 2 inch slices
5 pounds crab legs
1/4 cup salt
cayenne to taste
2 heads garlic-sliced in half
(you can add crawdads but we prefer them prepared other ways)


Boil water in a huge pot seasoned with Old Bay Crab Boil, salt, and cayenne. Add in potatoes and cook for 12 minutes on a steady boil. Now add in corn, onions, and hot links. Boil these for an additional 8 minutes and then remove everything from the pot. Now add shrimp and crab and boil for 8 minutes and now remove all of these from the pot. Now dump everything on top of a table covered with newspapers and serve with melted butter, cocktail sauce and french bread.

Oysters on the Half Shell

I look forward to months with an "r" in them so I can have my beloved oysters on the half shell. This year we bought a box of these gems at White River Fish Market and boy were we happy with the quality! These were the best oysters we have eaten in years! So plump and juicy that I could not wait for all of them to get shucked before I dug in. Speaking of shucking, Sean found the best thing in the world to shuck these tight lipped goodies. What did he use??? A chain saw multi tool.... Maybe it is the red-neck in us but it worked so well that we abandoned our oyster specific shucking tool for good. Not too much to tell you on shucking but my sauce is different from any you have ever eaten. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup ketchup
3 T horseradish-creamed
1 T cayenne pepper
2 T lemon juice
1 t garlic-minced


Mix everything together and serve with oysters or shrimp.


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Stacey's Shrimp Scampi

Yesterday was our 17th wedding anniversary and I would rather cook a special meal than go out. I know I'm a freak, but that is what I enjoy, cooking. Last night was an easy meal, shrimp scampi, rib eye steaks, spring green salad and a rich chocolate dessert. Raven is busy at an acting workshop so we are having a busy weekend to beat. This scampi recipe may not be like ones you have had before but it is good! I am so glad you can buy deveined shrimp at Sam's! It saves a lot of time and trouble. We had this as an appetizer last night but we've had it over angel hair pasta and it is great also.

Needed:
4 pounds of deveined and shelled shrimp, I use the 15-20 per pound count size
1 pound of butter
10 garlic cloves-minced
1 pound Parmesan cheese-shredded


Melt butter in a large skillet, add garlic and shrimp. Cook over medium heat until shrimp turn pink, now add your cheese. This is so easy to make and so good! Make sure you make this bread to have along with it. The sauce, aka butter in this recipe is worth the calories!