Good Morning Mississippi Recipes

LAUREN FARMS CRUNCHY CATFISH SANDWICH WITH SPICY TARTAR SAUCE 02-11-2010

1 cup mayonnaise

1 lemon, juiced (add zest for extra flavor)

2 teaspoons hot sauce

2 tablespoons dill relish Kosher salt to taste

Freshly ground black pepper to taste

Mix the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve. 4 Lauren Farms catfish fillets 4 sourdough or hoggie rolls 4 tablespoons butter, softened 4 romaine or red lettuce leaves (or fresh spinach for extra health benefits) Use Lauren Farms catfish breading or your favorite breading.

Fry catfish in small batches at 375 for about 3-4 minutes or until they float. Remove fillets to paper towel and drain.

Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Place cut side up on baking sheet and toast until lightly golden. To assemble sandwiches, add tartar sauce and top with lettuce and fillets.

OLD BAY PRAWN SALAD RECIPE 02-01-2011

3 quarts water

1/4 cup Old Bay seasoning

2 pounds peeled, medium-size freshwater prawns

1/2 cup finely chopped celery

1/3 cup finely chopped onion

1/3 cup light or regular mayonnaise

2 tablespoons lemon juice

Lemon zest, (optional)

3/4 teaspoon Old Bay seasoning (or to taste)

Salt and pepper to taste

1 avocado, sliced

8 green leaf lettuce leaves (optional)

Assorted crackers (optional)

Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add prawns and cook, stirring occasionally, 2 minutes or until done. Do not overcook! Drain. Chill prawns in an ice bath. Drain.

Stir together celery, onion, mayonnaise, lemon juice, zest, Old Bay seasoning, salt and pepper. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.

Prawn Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour or wheat tortillas. Top each evenly with 1/2 cup Old Bay Prawn Salad and avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. .

Prawn Pitas: Stuff pita pockets with Old Bay Prawn Salad, lettuce and avocado.

LAUREN FARMS PRAWN QUESADILLA 1- 25-2011

WITH CILANTRO-LIME SOUR CREAM

1 lb. Lauren Farms Freshwater Prawns

2 tablespoons olive oil

1 small red bell pepper, diced

½ red onion, diced

¾ cup corn kernels

1 teaspoon red pepper flakes

1 teaspoon ground cumin

Salt and freshly ground pepper

½ cup freshly chopped cilantro leaves

4 (10 inch burrito size) flour or wheat tortillas

1 16 oz. can refried black beans (or regular refried beans)

2 cups grated pepper jack cheese

1 jar Salsa Verde and Cilantro-Lime Sour Cream

In a large skillet, heat oil over medium-high heat. Sauté red pepper and onion until soft, about 5 minutes. Add red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and sauté for 3 minutes. Add the refried beans. Transfer to a bowl and add the cilantro.

Season the prawns with cumin, salt and pepper. Add to the seasoned pan adding a bit more olive oil if needed. Cook prawns until just done. Do not overcook. Remove from pan and when cool enough to handle, chop into medium sized pieces.

Heat a pan (with lid) large enough to hold a flat tortilla to medium heat. Spread a tortilla on a work surface. On ½ of the tortilla, add ¼ of the vegetable/bean mixture and top with ¼ of the chopped prawns. Place in heated pan and sprinkle ½ cup cheese on the other ½ of the tortilla. Heat until cheese is melted and tortilla is lightly crisped. Fold cheese side over the vegetable side and remove to a plate. Cut into 4 pieces with a pizza cutter. Serve with Salsa Verde and Cilantro-Lime Sour Cream.

CILANTRO-LIME SOUR CREAM

½ cup sour cream

¼ cup freshly chopped cilantro leaves

½ lime juiced (and some lime zest)

Salt to taste

In a small bowl, mix all ingredients until combined.

LAUREN FARMS – SHARON’S PRAWN AND RICE CASSEROLE 01-18-2011

For Steve and I we cut this recipe by ½ for a 8 inch square casserole.

1 8 oz. cream cheese

1 stick butter or margarine

2 tablespoons butter or margarine

2 pounds Lauren Farms freshwater prawns, shelled

1 can cream of mushroom soup (I used chicken soup as it was in the pantry)

4 cups cooked rice

1 tablespoon garlic powder

½ teaspoon red pepper

Dash white pepper

2 cups Velveeta cheese, chopped

1 large onion, chopped

1 large bell pepper, chopped

1 8 oz. can sliced mushrooms, drained (I used fresh mushrooms)

Panko or bread crumbs

Cajun seasoning. I like Blackened Redfish Magic. If you use Tony’s remember it’s salty.

Melt one stick butter or margarine in small pot. Add cream cheese and melt over low heat. In another large pot melt 2 tablespoons butter or margarine, onion, bell pepper, and mushrooms until tender – 5 to 7 minutes. Stir in soup, rice, garlic powder and pepper. Add cream cheese mixture. Add cheese and Cajun seasoning to taste. Add prawns. Pour into 9 x 13 casserole. Top with Panko or bread crumbs. I love Panko as it gets really crispy. Bake at 350 for 20 -25 minutes. You’ll have to check the prawns according to what size you added. Don’t overcook the prawns!

Lauren Farms Prawns with Vodka Sauce and Pasta 01-04-2011

2 tablespoons olive oil
1 tablespoon garlic, minced
1/2 cup vodka
1 (14-ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon basil
1/2 teaspoon seafood seasoning (Old Bay or Blackened Redfish Magic)
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 pound medium prawns
1 pound uncooked linguine

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, basil, seafood seasoning, lemon juice, and salt and pepper, to taste. Cook, stirring occasionally until thickened, about 3 to 5 minutes. Add the prawns and cook until just opaque, about 3 minutes.

Meanwhile, cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine. Serve immediately.

Steamed Salmon & Veggies

A simple cooking technique that will not leave the sink full of pots and
pans! This recipe has been designed to ensure a healthy, tasty fillet-plus
perfectly steamed veggies every time. You get a chance to mix and match
different fish and veggies combinations to fulfill your heart-healthy
cravings. Be creative and enjoy!
Steamed Salmon and Veggies

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Heat oven to 450-degrees.
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Stir together 2 very thinly sliced medium zucchini, 1 cup halved grape
tomatoes, 3 TBSP torn dried basil leaves, 2 tsp olive oil, 1/4 tsp sea
salt (optional) in a bowl.

Tear 4 sheets of aluminum foil, each 14" long. Place on a clean work
surface. Spoon 1/4 of the vegetable mixture prepared in Step 1 on half of
each of the sheets, leaving a margin of about 2" on the outer edges. Add 2
teaspoons of water to each. Place a fish fillet of your choice, preferably
salmon, halibut or cod on top. Sprinkle lightly with sea salt and freshly
ground black pepper.

Fold other halves of each sheet over fish. Fold over edges of long
sides and flatten. Fold over twice more to seal. Seal other packets.

Put packets in 1 layer on baking sheet and bake for 18 minutes.

Carefully cut tops of packets with knife to remove steam and spoon
fish and veggies onto 4 plates.
Vicki Mason

PRAWN CAKES WITH REMOULADE

1 lb. freshwater prawns tails, cooked
2 tablespoons olive oil, divided
½ medium red bell pepper, finely chopped
2 green onions, chopped
¼ cup white wine
1 teaspoon Cajun seasoning
½ teaspoon cayenne pepper
¼ cup yellow mustard
¼ cup sour cream
¾ cup fine breadcrumbs
½ stick butter, melted
1 tablespoon olive oil

In 1 tablespoon olive oil, sauté green onions and red bell pepper over medium heat. Once soft add white wine. Sprinkle in Cajun seasoning and cayenne pepper; stir to combine and reduce, about 2 minutes. Transfer mixture to a medium bowl. Add chopped prawns, mustard, sour cream, and breadcrumbs, followed by butter to moisten and coat. Mix well. Chill until you can form cakes. Shape into 6 cakes and continue to chill. This will keep the cakes together when cooking. In a non-stick pan, heat oil on medium high heat. Pan sear cakes, about 2 or so minutes per side. Serve warm with Remoulade Sauce.

REMOULADE SAUCE
½ cup mayonnaise
¼ cup celery, diced
¼ cup green onions, diced
1 tablespoon horseradish
1 tablespoon lemon juice
2 tablespoons ketchup
1 tablespoon Worcestershire
¼ cup mustard
1 tablespoon minced garlic
1 tablespoon paprika
½ tablespoon hot sauce
1 teaspoon salt
1 teaspon cayenne pepper

Combine in blender and mix well.

Baby Egg Rolls with Sweet ‘n’ Sour Orange Marmalade Sauce (courtesy of The Wellness Lady)

For the egg rolls:
¼ cup olive oil
One 2-inch piece fresh ginger, peeled & minced
1 garlic clove, minced
2 scallions, white and 1-inch of green parts
1 carrot, julienned
1 large red bell pepper, julienned
1 cup thinly sliced Napa cabbage
¼ cup chicken stock, preferably homemade (otherwise opt for reduced-sodium store brand)
2 tablespoon soy sauce (lite reduced-sodium version)
30 square wonton wrappers

For the Dipping Sauce:
1 (18-ounce) jar orange marmalade
½ cup rice wine vinegar
2 tablespoon brown sugar
1 tablespoon soy sauce

Directions:
1. Heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic, stirring often until slightly softened, about 2 minutes. Add the scallions, carrot and red bell peppers to the skillet.

2. 2. Cook, stirring often until slightly softened, about 2 minutes. Add the cabbage, stock and soy sauce. Reduce the heat to medium-low and simmer until the liquid has evaporated and the veggies are tender, about 5 minutes. (This will result in about 2 cups of filling.)

3. 3. Lay the wrappers flat on a work surface. Brush the edges slightly with water. Top with 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Heat the remaining olive oil in a large non-stick skillet over medium-high heat until almost smoking. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, about 5 to 7 minutes. Cool slightly before serving.

4. 4. To make the dipping sauce, combine the orange marmalade, rice wine vinegar, brown sugar and soy sauce. Bring all to a boil, about 2 to 3 minutes or until marmalade melts. Remove from heat and let stand for 30 minutes. Serve at room temperature. Cover and store in refrigerator for up to 1 week.

5. 5. Enjoy!