Page 22 - Florida Sentinel 3-4-16 Edition

Recipes
Cajun
Cajun
Style
Style
From Tonia Turner
Island Shrimp Quesadillas
11⁄2 cups shredded cheese, such as Mexican blend or cheddar and Monterey Jack
2 green onions, thinly sliced
1 teaspoon each Chili Powder and Cumin
1⁄2 teaspoon Oregano Leaves
8 flour tortillas (8-inch)
1 tablespoon vegetable oil
8 ounces frozen cooked small shrimp, thawed and well drained 1 large ripe mango, peeled and coarsely chopped
DIRECTIONS: Mix cheese, green onions and seasonings in medium bowl. Set aside. Lightly brush one side of 4 flour tortillas with oil. Place oiled-side down on baking sheet. Top tortillas with 1/2 of the cheese mixture, then with shrimp and mango. Sprinkle remaining cheese evenly over shrimp and mango. Top with remaining tortillas. Brush top with oil. Grill over medium heat about 4 minutes per side until cheese is melted and tortilla is browned. Cut into wedges to serve.
Cajun Crab Stuffed Mushrooms
1 teaspoon seafood seasoning (such as Old Bay®) 1⁄2 teaspoon Cajun seasoning
1⁄4 teaspoon cayenne hot pepper sauce
1⁄4 teaspoon garlic powder
1 package imitation crabmeat, flaked
1⁄4 cup Italian seasoned bread crumbs
1 package crimini mushrooms, stems removed
DIRECTIONS: Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch baking dish. Stir the cream cheese, Colby-Monterey Jack cheese, seafood seasoning, Cajun seasoning, hot pepper sauce, and garlic powder in a mixing bowl until smooth. Stir in the crabmeat and bread crumbs until evenly blended. Spoon the cheese mixture into the mushroom caps; set them filling-side-up into the prepared baking dish. Bake in the preheated oven for 7 minutes; set the oven to broil and broil until the tops are crisp and brown, about 3 minutes.
A Seafood Throwdown is perfect for a quick din- ner because fish and shrimp are easy to prepare and cook. These recipes are full of Cajun flavors to add a little spice to your seafood recipes.
Skillet Cajun Spiced Fish & Tomatoes
1 tsp. olive oil
4 pieces fish fillets
(your choice)
3⁄4 cup each onion and
bell peppers,
chopped
2 cloves garlic,
minced
21⁄2 cups tomatoes, chopped
1 Tbsp. Cajun spice seasoning
DIRECTIONS: In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft. Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes. Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12- 15. To serve, place fish on plate and spoon sauce on top.
Cajun Salmon Burger & Lime Mayonnaise
Lime Mayonnaise
1⁄4 cup reduced fat mayonnaise
1⁄2 teaspoon each grated lime peel and lime juice
Cajun Salmon Burgers
3 pouches boneless skinless salmon, drained
1 egg, beaten
1/3 cup panko bread crumbs
1⁄4 cup reduced fat mayonnaise
2 teaspoons Cajun Seasoning
1⁄4 cup each finely chopped green onions and red bell pepper 1 tablespoon oil
4 hamburger rolls
DIRECTIONS FOR THE MAYONNAISE: Mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
DIRECTIONS FOR THE BURGER: Mix salmon, egg, panko, mayonnaise, green onions, bell pepper and seasoning in bowl until well blended. Shape into 4 patties. Heat oil in nonstick stick skillet on medium heat. Add salmon patties; cook 5 minutes per side or until lightly browned and cooked through. Serve salmon burgers on rolls with Lime Mayonnaise and desired toppings.
Creole Shrimp Chowder
1⁄2 lb. uncooked deveined large shrimp with shells and tails left on
2 cans chicken broth
1⁄2 cup water
1 large onion, peeled, quartered
3 stalks celery, quartered
3 sprigs fresh thyme
1/3 cup Tuscan House Italian Dressing
1⁄4 cup flour
1 can no-salt-added diced tomatoes, drained 11⁄2 tsp. Creole seasoning
4 oz. Cream Cheese, cubed
DIRECTIONS: Peel shrimp; place shells in Dutch oven or stockpot. Coarsely chop shrimp; refrigerate until ready to use. Add broth, water, onions, celery and thyme to Dutch oven. Bring to boil; cover. Simmer on medium-low heat 30 min. Strain into medium bowl; discard strained solids. Reserved strained broth for later use.
Heat dressing in Dutch oven. Whisk in flour; cook and stir 3 min. or until lightly browned. Gradually whisk in strained broth until blended. Add tomatoes and Creole seasoning; mix well. Bring to boil on medium-high heat, stirring frequently; simmer on medium-low heat 20 min. or until thickened, stirring occasionally.
Add shrimp and cream cheese; cook on medium-low heat 5 min. or until cream cheese is com- pletely melted and shrimp are done, stirring occasionally.
PAGE10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MARCH 4, 2016