BEVERLY'S DELICIOUS SEAFOOD RECIPES - FROM ROCKPORT, TEXAS!

SUPER SEAFOOD MIXTURE:
Mix together equal parts of salt, celery seed, cayenne pepper, mustard  powder, garlic powder and paprika. This mixture can be used on any  seafood or put into any seafood recipe to give it a zing. Be careful  using to much of this mixture as the cayenne pepper is hot. The cayenne  pepper amount can be reduced or omitted, as desired.

CREAMY TARTAR SAUCE:
2-cups Hellmann’s Mayonnaise
1/2-cup chopped onions
1-tablespoon chili powder
2-tablespoons lemon juice
1/2-cup chopped dill pickle or dill relish

Mix all ingredients together and serve with any seafood. Refrigerate left-over sauce. Makes about 3 cups sauce.

SASSY COCKTAIL SAUCE:
2-cups catsup (I prefer Del Monte)
2-tablespoons prepared horseradish
2-tablespoons lemon juice
1/2-cup picante sauce

Mix all ingredients together and serve with any seafood. Refrigerate left-over sauce. Makes about 2 1-1/2 cups.

~ Beverly J Newton ~

 INGREDIENTS & DIRECTIONS
4 cups cut okra
1 cup chopped celery
1-½ cups chopped onions
5 Tablespoons bacon drippings (you need to fry up 3-5 pieces of bacon, this is important to this recipe)

Sauté okra, celery and onions in bacon drippings until golden in color
Add 6-8 tablespoons flour; blend, cook slightly until lightly brown, this is your roux.

Add 2 cans cut-up tomatoes and mix well.
Add 1 large can V-8 (46 fluid ounce of any vegetable juice)
Add 6 whole bay leaves
1 tablespoon salt
¼ – 1/8 teaspoon cayenne pepper (to taste)
¼ teaspoon black pepper
1 ½ teaspoon thyme
2 tablespoons Worcestershire sauce
6 drops of Tabasco (or to taste)
2 quarts boiling water

Simmer gently 1 hour or until thickened

Add 2-3 pounds small shrimp, peeled and de-veined
2 cloves minced garlic
4 slices cut from the middle of a fresh lemon

Cook 10-15 minutes, remove lemon and bay leaves.

Remove from heat and add 4 teaspoons gumbo file powder.
Serve over 6-8 cups cooked rice.
Makes 10-12 servings.

~ Beverly J Newton  ~

     INGREDIENTS & DIRECTIONS    
1 large onion
1 red pepper
1 hot jalapeno
5 stalks celery
5 carrots
¼ bunch cilantro
1-½ tablespoon chopped garlic
Chop all of above together and simmer in ½ cup butter until vegetables are done.
Add 2 cups chopped ham
1 cut up link polish sausage
2 cans diced tomatoes (with or without chilies to taste)
1-32 ounce can cream mushroom soup
1-32 ounce can tomato soup
2 tablespoons chicken bouillon
1-6 ounce can tomato paste
2 tablespoons chili powder
2 tablespoons cumin
1 heaping tablespoon thyme
1-2 ounce package instant potatoes
2 cups water

Cook all together simmering approximately 30 minutes.

Add 2lbs. peeled shrimp and cook about 3-5 minutes more until shrimp are done. Serve over rice and enjoy.

~ Beverly J Newton  ~

 1-pound cooked crab meat
1-( 8-ounce) package cream cheese
3-tablespoons chopped black olives
4-tablespoons chopped green onions including tops

Whole canned jalapeno peppers
Cut jalapenos apart in the middle lengthwise and remove seeds. 

Mix crab  meat, creamed cheese, olives and green onions together; stuff jalapeno  halves and serve. Sprinkle with Beverly Newton’s Spice Mixture, or  paprika. 

Makes 10 to 12 servings. 

~ Beverly J Newton ~

Preheat oven to 350 degrees

Fillet fish any type fish will work (of course my favorite is  redfish, BJ’s is flounder) Cut the fillets in approximately 1″ x 3″  pieces, sprinkle with seafood seasoning, Old Bay Seafood Seasoning is  great but you can use any type.

Cut cream cheese into 1/2″ pieces, so they will fit and almost cover  the fish fillet. Set the pieces on top of the seasoned fish fillets.

Slice, half and de-seed fresh jalapenos, put cut side down on the cream cheese.

Wrap the whole thing (fish fillet, cream cheese and jalapeno) with a  whole piece of thick sliced bacon, overlapping as needed, tuck the ends  on the bottom. Place on a foiled lined pan that has some type of lip on it, (don*t  use a cookie sheet as the grease from the bacon will run off.

Sprinkle seafood seasoning again, bake at 350 degrees for  approximately 20-25 minutes or until fish is flaky. Your time in the  oven is going to depend on the thickness of the fish fillet. Shrimp that  have been butterflied is also great this way.

 ~ Beverly J Newton  ~

Fillet the redfish off of the backbone leaving the rib bones  attached, leave the skin and scales on the other side. (If you have  fished with me ask me to leave them on the Half Shell and I’ll be happy  to).

Fire up the BBQ pit and put the redfish meat side down for  approximately 1 minute, flip the half shell over so the scales are  toward the fire.

Squeeze a small amount of lime or lemon juice on the redfish then  cover the redfish meat with Picante Sauce or Ranch Dressing (either one  is delicious) and the skin will curl up and kinda make a bowl. 

Continue  to cook for several more minutes until the redfish meat flakes with a  fork. Serve and eat.

~  Beverly J Newton  ~

Fillet the redfish removing the rib sections also so you have  boneless fillets. (I usually cook these with a hot cast iron skillet.)

Roll the redfish fillet in unsalted melted butter  (not oleo or margarine) then sprinkle with Chef Paul Prudhomme’s Magic  Seasoning Blends, or “Blackened Redfish Magic”. Depending on how hot you  want the fillet as to how much you sprinkle on it.

Fire-up your OUTSIDE burner and cook in a very hot cast iron skillet,  (do this outside as it smokes considerably) turning as you cook for  about 3 minutes per side, until the thickest portion of the redfish can  be flaked with a fork. Serve and eat.

~  Beverly J Newton  ~

1-pound of fish fillets (de-boned). Cook fillets in crab boil for 3 to 5 minutes or until fish flakes apart.

Drain fish and flake apart; add I/2-cup chopped onions and 1/2 to  3/4-cup Bisquick Mix. Form into patties and fry in I/4-inch vegetable  sauce until golden brown on one side, then turn over and fry until other  side is golden brown.

Serve with catsup, cocktail sauce or tartar sauce.

~  Beverly J Newton  ~

2-pounds boneless fish fillets (approximately 6 pieces)
1-box of “Oven Fry” Extra Crispy for Pork, (Kraft General Foods Inc.)
Dip fish fillets in water. Roll in “Oven Fry” Extra Crispy for Pork Chop mix. Spray a baking pan with a non-stick coating (Pam).
Bake at 400 for 10 to 12 minutes, or until fish flakes when tested with a  fork. This recipe sounds very simple and it is! It is also very  delicious and low in fat and calories. Makes 4 servings. 

 ~  Beverly J Newton  ~

  2-pounds fish fillets such as redfish, snapper, trout or flounder can be used

Batter:
1-cup flour
1/2-cup cornstarch
2-teaspoons baking powder
1-teaspoon baking soda
1-1/2-cups cold water (very important that the water is COLD as the batter is very thin.)
1-teaspoon salt

Mix above ingredients together and dip dry fish fillets into batter; let  excess drip back into batter bowl. Drop fillets into deep fryer and  cook until fish floats or is golden brown.
This recipe can be used with shrimp or oysters as well. Serve with  tartar sauce, cocktail sauce or sweet and sour sauce. Makes 4 servings.

Sweet and Sour Sauce:
1- 1/2-cups pineapple juice
1-cup sugar
3-tablespoons cornstarch
6-tablespoons vinegar
6-tablespoons ketchup
Combine sugar and cornstarch. Blend in vinegar and catsup. Stir in  pineapple juice. Cook, stirring, until thickened and clear. Keep sauce  warm until needed.

~  Beverly J Newton  ~

 CRAB CAKES*
2-slices bread, crusts removed
milk, just enough to moisten bread
1-pound crab meat, picked
1/4-teaspoon salt
1-teaspoon OLD BAY@Seasoning
1-tablespoon baking powder
1-tablespoon chopped parsley
1-tablespoon Worcestershire sauce
1-tablespoon mayonnaise or salad dressing
3-4 tablespoons vegetable oil for frying
Break bread into small pieces and moisten with milk; combine with  remaining ingredients. Shape into patties. Fry patties quickly in hot  oil until brown. Makes 4 servings.
*Courtesy of OLD BAY@ McCormick & Co. Inc. 

~  Beverly J Newton  ~

A MESSAGE FROM THE CAPTAIN’S FAVORITE COOK AND BEST CATCH, BEVERLY, 

"I hope you really enjoy the seafood recipes below and feel free to e-mail me with your questions because I’d love to hear how the family liked these favorites – send me a photo!"

 1-cup cooked crabmeat
1-teaspoon Beverly Newton’s Spice
Mixture or commercial seafood seasoning
1-tablespoon mayonnaise
1-tablespoon Worcestershire sauce
1-teaspoon baking powder
1/2-cup chopped onions
1-beaten egg
2-slices white bread with crust removed milk

Break bread in to small pieces and moisten with milk. Mix all  remaining ingredients and the bread and shape into small balls about 1  l/2-inches in diameter; deep fry until golden brown and serve hot.

~  Beverly J Newton  ~