Imitation Crab Crepes Mornay

On a recent Sunday, when neither my wife nor I felt the need for a big Sunday dinner, I suggested that we try imitation crab crepes. When I searched for recipes on the web, I found plenty of crab and seafood crepe recipes, but they all called for real crab, shrimp, scallops or lobster. I…
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Shrimp And Broccoli Stir Fry

I don’t like to peel raw shrimp. For me, peeling and deveining shrimp ranks above eating a pomegranate, but not by much. That’s why I use peeled cooked shrimp in my recipes. Purists and gourmets will object, and I am sure that they are right, but I don’t like to peel shrimp. Taking off the…
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Shrimp Etouffée

I was introduced to Creole cooking on my first visit to New Orleans many years ago. I ate barbecue shrimp, jambalya, gumbo and shrimp etouffée. The only dish with which I was vaguely familiar was jambalaya, and that was because of the Hank Williams hit song, “On the Bayou.” The food was so good that…
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Jerri’s Oyster Stew

My mother made oyster stew in the winter, and I think that we had it almost every year on New Year’s Eve. My oldest sister tells me that Mom made it only on New Year’s Eve and then only because my father liked it. She added that he was the only one who ate it.…
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Seafood Divan

When Jerri first made this casserole I thought that it was called Seafood Divine because it tasted heavenly.   However, it is actually a takeoff of Chicken Divan, a casserole made with poached chicken, broccoli and Mornay Sauce–a classic French cheese sauce made with white sauce, Parmesan and Gruyère cheese.    Chicken Divan was invented…
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