Beverly’s Seafood Recipes from Rockport, Texas!
NOT ONLY CAN SHE CATCH ‘EM…. BUT OH CAN SHE COOK ‘EM!!
Recipes below feature: Stuffed Flounder, Crab-Stuffed Jalapenos, Easy Oven-Fry Fish Fillets, Sweet & Sour Fish Fillets, Beverly’s Famous Fish Patties, South Texas Combo, South Texas Fried Redfish, “South of the Border” Shrimp Casserole, Crab Cakes and Crab Balls and more! These recipes are proven and will put a smile on any seafood lover’s face. There are also recipes for the sauce accompaniments, so give one of these a try next time!!!
Yes, BJ acts as crazy as she looks pictured here holding up her limit of reds. I guess she couldn’t figure where her third hand was, so her mouth would do!!
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!
CHECK US OUT AND GIVE US A LIKE ON OUR FACEBOOK PAGE – SEE OUR LATEST TRIPS PHOTOS AND CATCHES!!
CONDIMENTS THAT MAKE THE MEAL COMPLETE!
SPICE 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.
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.
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.
Gumbo & Jambalaya Is What’s Cooking!
“Rockport has lots of local gems of restaurants, some on the “main drag” and others tucked away. As we pondered over the menu I asked Capt. Charlie what he was going to order. He said, “I don’t know” just like any typical man. When the waitress came over (he must have made up his mind in a nanosecond) he surprised me and ordered gumbo. I got the strangest look on my face, I was really shocked that he ordered gumbo! After she took our order and went to put the ticket in I asked him about it. “Well, you haven’t made gumbo in so long I was hungry for it.” So, I’ll share my gumbo goodness recipe along with another one of his favorites, with that I guess I better get to cooking soon too!”
Beverly J. Newton
BJ’s SOUTH TEXAS GUMBO
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.
This is wonderful reheated for left overs the next day.
JAMBALAYA TEXAS STYLE
1 large onion
1 red pepper
1 hot jalapeno
5 stalks celery
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.
CRAB MEAT STUFFED JALAPENOS
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.
STUFFED & WRAPPED REDFISH FILLETS
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 of it).
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.
REDFISH ON THE HALF SHELL
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.
Fillet the redfish removing the rib sections also so you have boneless fillets. 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.
BJ’s FAMOUS FISH PATTIES
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.
CAPTAIN NEWTON’S “OVEN FRY” FISH FILLETS
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.
SWEET & SOUR FISH FILLETS
2-pounds fish fillets such as redfish, snapper, trout or flounder can be used
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.)
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
Combine sugar and cornstarch. Blend in vinegar and catsup. Stir in pineapple juice. Cook, stirring, until thickened and clear. Keep sauce warm until needed.
2-slices bread, crusts removed
milk, just enough to moisten bread
1-pound crab meat, picked
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.
1-cup cooked crabmeat
1-teaspoon Beverly Newton’s Spice
Mixture or commercial seafood seasoning
1-tablespoon Worcestershire sauce
1-teaspoon baking powder
1/2-cup chopped onions
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.
SOUTH TEXAS FRIED REDFISH
Redfish fillets, cut into pieces no more than 2-inches wide and I-inch thick
1-cup canned condensed milk
Stone ground yellow corn meal
Vegetable oil for frying
Dip fillets into cup of canned condensed milk mixed with I-beaten egg. Roll fish in stone ground yellow corn meal. Deep fry in vegetable oil until fish floats and is golden brown. Any type fish, oysters or shrimp can be fried in above way and are wonderful.
Fillet several flounders; set aside.
Stuffing Mix: Mix together 3 cups crumbled left-over cornbread (or mix two small packages of cornbread mix and cook them, then cool and crumble), ¾ cuts chopped onions, ¾ cups chopped celery, 1 tablespoon minced garlic, ¾ cup chicken broth and 1-2 cups or approximately 1 lb. crumbled cooked crab meat.
Place a layer of flounder fillets in a 14 x 8 x2 inch casserole dish, cover with ½ cup melted oleo or butter, sprinkle with ½ teaspoon of Beverly’s Spice Mixture. Next, put a layer of the stuffing mix, cover with a layer of flounder fillets and cover with ¼ cup oleo or butter, sprinkle with ½ teaspoon seafood seasoning.
Bake at 350 degrees for 30 to 45 minutes or until golden brown. Trout or other soft-meated fish may be used in place of the flounder. This is a great dish to make ahead and refrigerate and bake when mealtime comes.
Wow if you aren’t hungry by now you might be dead!! My mouth is drooling thinking of eating any of these recipes. Thanks for posting these Beverly!!
Linda C. San Antonio, TX
SOUTH OF THE BORDER SHRIMP CASSEROLE
3-cups cooked and peeled shrimp
12-corn tortillas cut into small triangles
1-envelope dry onion soup mix
1-(10-12 ounce) jar enchilada sauce
1-can cream of mushroom or cream of chicken soup
1-(4-ounce) can chopped mild green chilies
1/2-cup chopped onions
1-( 4-ounce)can sliced ripe olives
1/2-cup sliced pimiento stuffed green olives
2-cups grated cheddar cheese
1/2-cup chopped pecans
1/2-cup chopped water chestnuts
Line a 14 x 8 x 2 inch casserole dish with corn tortilla triangles. In a saucepan, combine soup
mix, 1/2-cup water, enchilada sauce, cream soup (mushroom or chicken), and green chilies.
Heat thoroughly. Pour half of the sauce over the tortilla pieces, arrange half of the shrimp over the sauce over the sauce. Mix together onions, ripe olives, green olives, pecans and water
chestnuts and sprinkle over the shrimp. Top with grated cheese.
Repeat layers, beginning with tortillas, sauce, shrimp, onion mixture, and top with cheese. Bake 20-30 minutes at 350°.
Let stand 5 minutes before serving. Serve over rice if desired.
WRAPPED-UP VENISON – not seafood but it’s great!!
(Recipe provided by Chelcie Oliver… Like mother, like daughter!)
Fire-up the pit or preheat oven to 350 degrees.
Slice the venison round steak into about ½” thick and sprinkle with meat tenderizer and steak seasoning (any brand will work). Place on a cutting board and pound with a meat tenderizer hammer. Lay meat pieces in a bowl or pan of Worcestershire Sauce for approximately 10 minutes.
Chop up onions and jalapenos (if desired or red or green peppers can be substituted or added)
After venison pieces have been marinated in the Worcestershire Sauce lay out on a foil covered pan and put onions & peppers on top, roll up and wrap with a thick sliced of bacon.
Tie with cotton string or put a skewer through it. These can also be put on shish-ka-bob skewers.
These are awesome cooked on the pit or you can cook in oven for approximately 25-30 minutes.
Sugar is in the air!