Good Morning Mississippi Recipes

 
 

2009 Recipes

2010 Recipes 

FRESHWATER PRAWNS MAY BE PURCHASED DIRECTLY FROM

Dolores Fratesi
Lauren Farms, Inc.
655 Napanee Road
Leland, MS 38756
(662) 390-3528
www.laurenfarms.com
www.laurenfarms.blogspot.com
www.facebook.com/laurenfarms
2012 FRESH PRAWN HARVEST ON FARM SATURDAYS, OCTOBER 6 & 13, 2012

Ham & Cheese Pinwheel Roll-Up

Two 8oz blocks of cream cheese
One 16oz package of original ranch seasoning mix
One package of spring mix salad
One 8oz package of shredded spice cheese
One package of flour tortillas that contains at least 6 to 10
One 8oz package of smoked sliced ham

First mix all together the softened cream cheese and the ranch seasoning mix.

Next place the flour tortilla flat and now begin to build your layers.

Spread a portion of the ranch seasoning mixture
Then place a portion of the shredded spicy cheese.
Next place a portion of the spring salad mix
Then place four slices of ham as the last layer
Roll the tortilla up and seal it at the edge with a small portion of the ranch cream sauce.
Chill for one hour, then cut into slices
Serve with salsa
 

Mississippi Sin Dip

16oz sour cream
8oz cream cheese (softened)
... 2 cups cheddar cheese, shredded
½ cup chopped ham
1 green onion chopped
¼ tsp hot sauce
1 tsp worcestshire sauce
salt and pepper
french loaf bread
Mix ingredients, hollow out the loaf creating a "boat", pour mixture in loaf, wrap in foil, bake at 350 for 1 hour. Great served with corn chips (Fritos)

 

LAUREN FARMS Farm-Raised Catfish and
Freshwater Prawn Stuffed Mushrooms

2 LAUREN FARMS catfish fillets , cooked and flaked
8 ounces LAUREN FARMS prawns, peeled sautéed until barely pink, and chopped
1/2 cup melted butter
1 cup seasoned croutons, crushed
¾ cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme)
1 lemon, zested
1 teaspoon fresh lemon juice
½ teaspoon salt
½ teaspoon pepper
1 pound fresh button mushrooms, stems removed

Preheat oven to 425.  Place mushrooms stem side up and bake for about 5 minutes. Remove from oven and drain liquid from mushroom caps. Combine all ingredients except mushrooms in bowl and stir well to incorporate.  Spoon catfish/prawn mixture into mushrooms; place stuffed mushrooms onto baking sheet. Cook 10 - 12 minutes or until lightly browned.   Garnish with thyme leaves if desired.  Serve warm

Lauren Farms Farm-Raised Catfish Quiche
Oh, so easy and delicious!

2 Lauren Farms catfish fillets , cooked and flaked
1/2 cup mayonnaise
2 tablespoons flour
2 large eggs, beaten
½ cup whole milk
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup Swiss cheese, grated
½ cup green onion, thinly sliced
1 9-inch unbaked pie crust or 8 mini pie crusts

Preheat oven to 350.  In large bowl, beat together mayonnaise, flour, eggs, milk, salt and pepper. Fold in catfish, cheese and onion.  Pour into pie crust.  Bake in middle of oven for 40 minutes, or until a knife inserted near the center comes out clean. Cool on wire rack 5 minutes before serving.  Garnish with thinly sliced green onions if desired.

Lauren Farms Catfish Fillet Sandwiches
W/ Red "Firecracker" Sauce

For the catfish:
4  3- to 5- ounce Lauren Farms U.S. Farm-Raised catfish fillets, frozen
1 teaspoon dried oregano
Salt and freshly ground black pepper
4 teaspoons olive oil
For the Red Firecracker Sauce:
2 tablespoons lime or lemon juice
2 teaspoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 cup olive oil
Salt and freshly ground black pepper

For serving:
4 soft sandwich rolls
Lettuce leaves, alfalfa sprouts, or coleslaw
8 slices ripe avocado
Salt and freshly ground black pepper
4 thin slices red onion
4 teaspoons sour cream or plain yogurt

Preheat the oven to 425°F. To prepare the catfish, place the frozen catfish fillets in a baking pan large enough to hold them in a single layer. Sprinkle with oregano and season with salt and pepper. Drizzle the fillets with olive oil. Bake about 12 minutes or until fish flakes easily when tested with a fork. Cool. Cover and refrigerate while preparing the sauce. The catfish can be prepared up to 1 day in advance and refrigerated. To prepare the red firecracker sauce, place lime or lemon juice and mustard in a non-corrosive medium bowl. Using a wire whisk, mix until smooth. Whisk in chili powder, cumin, cayenne pepper and garlic powder. Gradually whisk in olive oil until it forms a smooth, slightly thickened sauce. Season with salt and pepper to taste. Cover and set aside. The sauce can be prepared up to 3 days in advance. (If the sauce separates, whisk until blended.) Cut the cooked fillets in half and coat each piece with some of the sauce. Spread a little of the sauce on the bottom of each roll and cover them with lettuce leaves or sprouts or coleslaw. Place two pieces of the dressed fillets on top of the greens on each roll. Place avocado slices on top and season with salt and pepper. Place red onion slices on top of the avocado and add a small dollop of sour cream or yogurt. Top with other half of the roll. Cut sandwiches in half and serve.

Variations:
The sandwich is delicious made with warm or hot catfish fillets. 

 

Lauren Farms Tailgate Cornbread
Good hot or cold

 

2 cups yellow corn meal
1 tablespoon salt
1 teaspoon baking soda
6 eggs
1/2 cup (or less) jalapeños chopped
2 medium onions chopped
16 ounces grated cheddar cheese
2/3 cup oil
2 large cans creamed corn
2 pounds gumbo sized prawns or medium prawns, chopped
 
Mix dry ingredients.  Beat eggs well and add other
ingredients.  Add egg mixture to dry ingredients.  
Mix well.  Bake at 375 degrees in a 12 X 14 pan
for 55 minutes until golden brown.  Enjoy.
 
(I use self-rising corn meal.  This makes a lot of cornbread!  
You can use a smaller pan and half the recipe.)

U. S. FARM-RAISED FRESHWATER PRAWNS & GRITS CASSEROLE
Recipe courtesy of Lauren Farms, Inc.

 

4 cups chicken broth  
½ teaspoon salt   
1 cup regular grits  (look for locally stone ground grits)   
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
2 tablespoons butter or margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 lb. U. S. farm-raised freshwater prawns, peeled
1 (10 oz.) can diced tomatoes and green chilies, drained
¼ teaspoon salt
¼ teaspoon pepper

Bring 4 cups chicken broth and ½ teaspoon salt to boil in a large saucepan.  Stir in grits. Cook until thickened according  to package directions. Stir together grits, ¾ cup Cheddar cheese and Monterey Jack cheese.  Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.  Stir together green onion mixture, grits mixture, prawns, and next 3 ingredients.  Pour into a lightly greased 2 quart baking dish.  Sprinkle top with remaining ¼ cup shredded Cheddar cheese. Bake at 350 for 20-30 minutes or until hot.

LAUREN FARMS BAKED ITALIAN STYLE CATFISH FILLETS

8 Lauren Farms Catfish Fillets
1 cup breadcrumbs or Panko
1 cup grated Parmesan cheese
¾ cup chopped fresh parsley
½  teaspoon dried oregano
¼ teaspoon dried basil
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
½ lb. butter, melted
Lemon wedges
Parsley sprigs
 
Preheat oven to 375°F.  Lightly coat a 13 x 9 inch baking dish with oil cooking spray. Pat the fish dry.  Combine the dry ingredients in a shallow bowl and stir well. Dip the catfish in the melted butter and roll in the bread crumb mixture. Arrange the fillets in the prepared baking dish. Bake uncovered for 20-30 minutes or until the fish flakes easily. Garnish with lemon wedges and parsley sprigs.

LAUREN FARMS COCONUT PRAWNS
WITH SWEET DIPPING SAUCE

 
2 pounds freshwater prawns, peeled with tail fin on
1/2 cup self-rising flour
1 ½ cups self-rising flour
1 (12 oz.) can beer
½ teaspoon paprika
½ teaspoon curry powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 (14 oz.) pkg. sweetened flaked coconut
Vegetable oil
 
Combine 1½ cups flour, beer and next 5 ingredients in large bowl. Should be the consistency of pancake batter.  Add more liquid if necessary. Dredge prawns in the ½ cup flour. Dip in beer batter and roll in coconut. Fry coated prawns in deep hot oil (350 degrees) until coconut is golden brown. Serve with dipping sauce.
 
SWEET DIPPING SAUCE 
1 (10 oz.) jar orange marmalade
3 tablespoons prepared horseradish
3 tablespoons Creole mustard
 
Mix above ingredients.  May be served hot or cold.
 
For freshwater prawn orders:  phone 662-390-3528 or email
prawnfarm01@yahoo.com
 

U. S. Farm-Raised Catfish La Fitte with Freshwater Prawns

This royal dish which originated in New Orleans has been a favorite for many years. For the original La Fitte recipe and other great catfish recipes visit www.uscatfish.com 

2  eggs
1 cup milk
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
4  (2-3 oz.) U.S. Farm-Raised Catfish fillets
    Vegetable oil for deep frying
3 tablespoons butter, melted
12 (or more) Lauren Farms freshwater prawns, shelled
1/2 teaspoon chopped garlic
1/4 inch strips of ham - a handful of good sandwich ham
1 tablespoon dry vermouth (or chicken broth)
1/2 cup  heavy cream
1 tablespoon chopped green onions
1 teaspoon lemon juice
    salt (to taste)
    dash of cayenne pepper
    Parsley sprigs and lemon wedges
 
1. Beat eggs and milk in a shallow dish. Mix flour, salt and cayenne pepper in another shallow dish or on a piece of wax paper. Dredge catfish fillets in flour mixture, then in egg mixture and again in flour. Set aside on a wax-paper lined baking sheet.
2. Pour oil into a deep fryer or a large, deep skillet and heat to 360°F on a deep-frying thermometer. Place fillets, two at a time, in hot oil and fry for 2 to 3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork. Place on paper towels to drain.
3. While catfish are frying prepare the sauce. Heat 1 tablespoon of the melted butter in a large skillet over medium heat. Season prawns lightly with Kosher salt and white pepper.  Add prawns and sauté until light pink on both sides; do not overcook - they will continue cooking after the sauce reduces.  Remove from pan and set aside.  Stir in garlic, ham strips and vermouth. Mix in cream, half of the green onion, lemon juice, salt and cayenne pepper; cook for 1 to 2 minutes or more to reduce cream. Add prawns cooking until done and whisk in remaining 2 tablespoons melted butter.  
4.  Place a catfish fillet on each serving plate and top with three (or more) prawns.  Spoon sauce onto catfish and sprinkle with remaining green onion. Garnish with lemon wedges and parsley sprigs and serve.

OKRA CATFISH STEW
6 Lauren Farms Catfish Fillets, cut into bit-size pieces
2 tablespoons vegetable oil
1 large yellow onion, diced
2  14-oz. cans diced tomatoes
4 cups tomato juice
1 16-oz. box frozen okra
3 dried bay leaves
¼ teaspoon dried thyme
¼ teaspoon dried oregano
1 large baking potato, cut into bite-size pieces
2 tablespoons seafood seasoning, such as Old Bay
¼ cup sugar
1 ½ tablespoons cider vinegar
½ teaspoon hot sauce
Salt and pepper to taste
 
Place large stock pot over medium high heat for 1 minute; add oil.  Add onion and cook 3 minutes or until translucent. Add tomatoes, tomato juice, okra, bay leaves, thyme, oregano and potatoes.  Bring to a simmer and cook 10 minutes. Sprinkle catfish with seafood seasoning.  Add catfish and continue to simmer 6 minutes or until catfish is cooked through. Add sugar, vinegar and hot sauce; season with salt and pepper to taste. If desired, serve over cooked rice. Serves 10

 

U.S. FARM-RAISED CATFISH MINI CAKES
Prepared by Lauren Farms on WABG-TV

 
1 pound U.S. Farm-Raised Catfish fillets
1 1⁄4 cups Japanese breadcrumbs (panko) **
3 green onions, minced
2 large eggs, beaten
1⁄2 cup finely chopped red bell pepper
1⁄2 teaspoon salt
1⁄4 teaspoon fresh cracked black pepper
1⁄4 cup vegetable oil
Garnishes: Caper-Dill Sour Cream, fresh dill sprigs
 
1. Chop catfish into 1⁄4-inch pieces. Combine catfish, 3⁄4 cup breadcrumbs, and next 5 ingredients; gently stir until well blended. Shape mixture into 12 patties (about 1⁄4 cup each). Dredge patties in remaining 1⁄2 cup breadcrumbs. 2. Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden; drain on paper towels. Garnish, if desired.
Yield: 6 appetizer servings
*11⁄4 cups fresh breadcrumbs may be substituted.
**  At Lauren Farms we used store-brand unseasoned breadcrumbs in the mixture.  We dredged the cakes in panko bread crumbs.  The panko  give a delightful, crisp coating.  If you can’t find panko, don’t stress – these catfish mini cakes are truly delicious! 

 
CAPER AND DILL SAUCE
(Option:  Honey mustard dressing.)

 
½ cup mayonnaise (reduced fat if you prefer)
½ cup sour cream (reduced fat if you prefer)
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)
1 tablespoon small rinsed capers
 
Mix all ingredients.  If possible, prepare ahead of time to allow these delicious flavors to intensify.

 

Lauren Farms Easy Prawn Bisque
¼ cup butter
1 cup sliced mushrooms
¼ cup chopped green onions
1 clove garlic, minced
3 tablespoons flour
1 ½ cups chicken broth
½ cup dry white wine (optional - may substitute chicken broth
1 tablespoon chopped parsley or 1 teaspoon dried parsley
½ teaspoon Worcestershire
¼ teaspoon Tabasco or cayenne pepper
¼ teaspoon Old Bay or your favorite seafood seasoning
1 teaspoon lemon juice
½ cup heavy cream
1 lb. medium prawns, shelled


In saucepan over medium heat, melt butter.  Cook mushrooms, green onions, and garlic until tender, stirring occasionally.  Stir in flour until smooth.  Gradually stir in chicken broth.  Heat to simmering, stirring constantly.  Add white wine, parsley, Worcestershire, Tabasco, Old Bay and lemon juice.  Cook for  5 minutes or so to reduce liquid and get to desired consistency.  Stir in cream and heat through. Add prawns and cook for about 3 minutes or until opaque. Ladle into bowls and top with chives or chopped green onion for garnish.

FETA STUFFED PRAWNS
Ingredients
  * Nonstick cooking spray
  * 1 pound fresh Lauren Farms Freshwater Prawns
  * 1/2 cup panko (Japanese breadcrumbs)
  * 1/4 cup crumbled feta
  * 2 tablespoons finely chopped fresh parsley
  * 2 tablespoons finely chopped roasted red pepper
  * 1 tablespoon fresh lemon juice
  * 1 teaspoon minced garlic
  * 1/2 teaspoon lemon zest
  * 1 large egg yolk, beaten
  * 7 tablespoons butter, melted
  * 1/3 cup dry white wine (chicken broth may be substituted
Directions
Preheat the oven to 350 degrees F. Lightly spray a shallow baking dish with cooking spray. Peel the prawns, With a sharp knife, carefully slice the spine of each shrimp from head to tail, cutting almost all the way through the shrimp. With your fingers, carefully spread apart the shrimp and flatten the halves on a  flat surface.  (Optional:  just place the prawns in a single layer.) In a small bowl, combine the panko, feta, parsley, roasted red pepper, lemon juice, garlic, lemon zest, egg yolk and 4 tablespoons melted butter; stir well. Spoon about 1 tablespoon of the panko mixture onto each butterflied shrimp, mounding it if necessary. Place the stuffed shrimp in the prepared dish.  (Optional:  evenly top the prawns with the mixture.  We added a lot more garlic!  And topped the mixture with extra panko and drizzled with a bit more lemon juice.) Pour the wine and the remaining 3 tablespoons melted butter around the prawns in the baking dish. Bake until the shrimp are pink and firm. Medium prawns will take about 10 mintues - additional time for larger prawns. Transfer the shrimp to serving plates and drizzle with the pan juices.  (Optional:  sprinkle a bit more feta on top.)
 

Spring Onion & Cheddar Catfish Casserole
4 U.S. Farm-Raised Catfish Fillets, cooked and roughly chopped
1 8-ounce package elbow macaroni
2 cups shredded cheddar cheese
2 10.75-ounce cans condensed
cream of potato soup
2 eggs, lightly beaten
1 bunch green onions, thinly sliced
1 cup celery, diced
¼ cup yellow onion, diced
1½ tablespoons hot sauce
1 tablespoon fresh lemon juice
2 teaspoons Creole seasoning

Preheat oven to 375º F. Lightly coat 11 x 13 inch casserole dish with pan spray. Cook pasta according to package directions; drain and place in large mixing bowl. Add remaining ingredients and stir to combine. Spoon catfish mixture into casserole dish. Place in oven and cook 30 minutes or until top is nicely browned. Serves 4

Avocado Prawn Salsa

Ingredients:
1 pound cooked small Lauren Farms prawns, peeled & chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium sweet red pepper, chopped
3/4 cup thinly sliced green onions
1/2 cup chopped seeded peeled cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt 1/4 teaspoon pepper
1/4 cup sour cream
1/4 teaspoon cumin
Tortilla chips

Directions For prawns: bring water to a boil, add salt and crab boil. Add prawns (do not bring to second boil) Begin timing for 2-3 minutes. Drain, immerse in ice water to cool. Drain and chip coarsely reserving a few whole prawns for garnish. In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.

Not Too Spicy for Your Mama Chipotle Wings

1 pound fresh jumbo chicken wings cut in pieces, or 20 individual pieces
1½ tablespoons diced chipotle peppers in adobo sauce
¼ cup honey
¼ cup unsalted butter (slightly melted)
1 teaspoon black pepper
1 tablespoon chopped chives

Preparation:
Pre-heat oven to 400° F. Place pre-cut wings on a greased non-stick sheet tray. Bake for 18-20 minutes, turning half-way through the cooking time, or until crisp on the outside and reaching an internal temperature of 160° F. In a large bowl, mix remaining ingredients and stir until well mixed. Toss wings in sauce until evenly coated, then remove from bowl and serve.

Serves 4

1 serving = 5 pieces

Nutrient Analysis:
Calories                  499 calories
Trans Fat                   0 grams
Protein                    31 grams
Cholesterol               126 milligrams
Carbohydrate               18 grams
Potassium                 237 milligrams
Total Fat                  34 grams
Phosphorus                177 milligrams
Saturated Fat              13 grams
Sodium                    107 milligrams

OLE MISS TAILGATE SEAFOOD DIP WITH FRESHWATER PRAWNS


1 (8 oz.) package cream cheese, softened
1 tablespoon mayonnaise
Juice of 1 lemon
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper

Mix ingredients well.  Line platter with leaf lettuce.  Spread cream cheese mixture in center of platter with lettuce surrounding it.  Layer with following ingredients in order listed.

1/2 bottle zesty cocktail sauce
1 can white crab meat, drained and rinsed
3 oz. Monterey Jack cheese
3 oz. Mozzarella cheese
5 chopped green onions
1 small can sliced ripe olives (optional)
3 oz. sharp cheddar cheese
1 large tomato, diced

Garnish with boiled Lauren Farms Freshwater Prawns

www.eatdrinkmississippi.com.
http://www.eatdrinkmississippi.com/uploads/Lauren_Farms_article.pdf
 

Prawn Stuffed Jalapenos
Topping: A sprinkling of Panko breadcrumbs (optional), A sprinkling of real bacon bits Jalapenos: 6–8 medium-large jalapeno peppers halved and seeded, 8 oz. cream cheese, softened, ½ cup grated cheese (pepper jack, cheddar, etc.), ½ teaspoon cumin, 2 cloves garlic, minced (optional), 2-3 drops Liquid Smoke, ½ lb. medium/small Lauren Farms freshwater prawn tails Preheat the oven to 375 degrees F. Peel prawns and refrigerate if not using right away. If using larger prawns, roughly chop. Place softened cream cheese in bowl. Add cheese, cumin, garlic, liquid smoke and mix well. Adjust seasoning as desired. Add prawns and mix. Stuff pepper halves and top with Panko and bacon bits. Bake for approximately 15 minutes. Let cool slightly and serve.

 

Baked Lauren Farms Prawns with Panko
1 cup panko bread crumbs
1/2 stick butter, melted
4 sprigs fresh thyme, leaves only
2 tablespoons, chopped
fresh flat-leaf parsley
4 or 5 cloves fresh garlic, peeled and gently smashed
Kosher salt and freshly ground black pepper
2 pounds Lauren Farms Freshwater Prawns, peeled
Extra-virgin olive oil, for drizzling
1 lemon, cut into large wedges, plus more for drizzling, for serving
Mixed lettuce, for serving
 
Preheat oven to 425 degrees F. In a food processor add butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined, add panko, then set aside while you prepare the prawns. Place the prawns in a single layer in a lightly oiled baking dish. Top with the panko-mixture. Drizzle with extra-virgin olive oil and lemon juice and season with salt and pepper. Bake in the hot oven for about 10-15 minutes or until prawns are done.  Do not overcook!  Lightly broil until the top is golden brown. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice if desired.

Note:  I did not use a food processor.  Just mixed well with spoon. I added the salt and pepper to the butter and spice mixture.  Also, used dried herbs. Sprinkled a little dry panko on top for browning.  As I used small prawns, just baked 10 minutes. You can adjust cooking time based on the size of the prawns. Prawns will continue cooking in hot dish after removing from oven.  Do not overcook!

FRESHWATER PRAWN SALAD WITH RAINBOW PASTA
2 to 3 lbs. freshwater prawn tails, shelled and cooked
**(Do not overcook!)
1 package rainbow pasta
1 can sliced black olives, drained
½ jar green olives, drained
1 jar baby corn, drained
2 jars marinated artichoke hearts, drained and chopped
Fresh sliced mushrooms or a jar of mushrooms, drained
16 oz. zesty Italian dressing
Parmesan chees

Bring salted water to a boil. Add prawns and begin timing for 2-3 minutes. (You may want to try a few prawns first to get the cooking time right.) Drain and immerse in iced water to chill. Drain and refrigerate. Cook pasta according to directions taking care not to overcook. Drain and add zesty Italian dressing to coat. Add olives, corn, artichokes and prawns and toss. Add dressing as desired. Add salt, pepper and cheese to taste. Chill and serve. Parmesan cheese to taste

 

ZUCCHINI BOATS

4 medium zucchini
1 jar water-packed artichokes, drained
1 cup cooked whole-wheat orzo
1 Tbsp olive oil, divided
2 cloves garlic, chopped
3 Tbsp bread crumbs
1/4 cup freshly grated Parmesan cheese
2 Tbsp pine nuts, toasted
1/3 cup marinara sauce
1/2 cup shredded part-skim mozzarella

Preheat oven to 350-degrees. Cut zucchini in half lengthwise and use a spoon to scoop out seeds and flesh, leaving a 1/4-inch thick shell and reserving the flesh. Brush the zucchini shells with 1/2 Tbsp olive oil and bake for 10 minutes. Remove from oven and set aside. While the zucchini is baking, chop the reserved zucchini and artichokes and place in a medium-size bowl. Add garlic and combine. Heat the remaining oil in skillet and cook the zucchini mixture for 3 to 5 minutes, until zucchini is softened. Remove from heat and add cooked orzo, bread crumbs, parmesan cheese, pine nuts and marinara sauce.
 
Fill each zucchini shell with about 1/3 cup filling and top each with 1Tbsp mozzarella. Return filled zucchini to the oven and bake for another 20 minutes, until filling is heated through and cheese is melted.

 

LAUREN FARMS ROMANO & PRAWN STUFFED MUSHROOMS

1 lb. freshwater prawns, shelled, cooked and chopped into bite-sized pieces
40 large, fresh mushrooms, cleaned and stems removed
8 oz. cream cheese, softened (use low fat if desired)
1 teaspoon Worcestershire sauce
4-6 drops hot sauce
¼ teaspoon garlic powder
3/4 cup grated Romano cheese - divided
White wine

Saute’ prawns in a small amount of olive oil for about 2-3 minutes.  Add a small amount of salt or seasoned salt while cooking.  Prawns do not need to be cooked completely as they will finish cooking in the oven.  Chop into bite-sized pieces. Do not overcook! Set cleaned mushroom caps aside.  Combine cream cheese, ½ cup cheese, Worcestershire, hot sauce and garlic powder and mix well.  Add prawns and mix.  Spoon into mushroom caps.  Sprinkle with white wine and remaining Romano cheese. Place stuffed mushrooms in a lightly greased baking pan.  (Mushrooms can be covered and chilled 2-3 hours.)  Bake uncovered in a 400 degree oven for 15-20 minutes.

Recipe can be easily halved.  Freezes well.

Note:  Mushrooms are best when just wiped clean with a paper towel.

For freshwater prawn orders:  phone 662-390-3528 or email
prawnfarm01@yahoo.com
 

LAUREN FARMS PRAWN STIR FRY

6 tablespoons oil of your choice (vegetable or peanut or olive)
1 small bunch shallots, thinly sliced (save some of the green slices for garnish)
1 small red pepper, finely diced
1 (2-inch- or to taste) piece ginger, peeled and grated or finely chopped
Salt
2 teaspoons garlic, minced
1 pound medium prawns, peeled and seasoned with Kosher salt
3 large eggs, lightly beaten
4 cups long-grain white rice cooked and cooled (Uncle Ben’s Converted is great)
½ cup frozen peas, thawed in warm water and drained
3 tablespoons soy sauce (add more to taste if you wish)

Heat 2 tablespoons of the oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, red pepper and stir-fry until crisp/tender; season with a nice pinch of salt. Remove the vegetables to a side platter. Put the pan back on the heat and coat with 2 tablespoons of oil if needed. Add the garlic and to the wok and sauté gently until fragrant. Add prawns and cook for 2 to 3 minutes until pink. Do not overcook!!!!!! Set aside on platter with vegetables. Wipe the pan clean and add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.  Return the sautéed vegetables and prawns to the pan along with the peas and  season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter and garnish with scallions.


U.S. FARM-RAISED CATFISH MINI CAKES
Prepared by Lauren Farms on WABG-TV during
National USFR Catfish Month

1 pound U.S. Farm-Raised Catfish fillets
1¼ cups Japanese breadcrumbs (panko) **
3 green onions, minced
2 large eggs, beaten
½ cup finely chopped red bell pepper
½ teaspoon salt
¼ teaspoon fresh cracked black pepper
¼ cup vegetable oil
Garnishes: Caper-Dill Sour Cream, fresh dill sprigs

1. Chop catfish into ¼-inch pieces. Combine catfish, ¾
cup breadcrumbs, and next 5 ingredients; gently stir until
well blended. Shape mixture into 12 patties (about ¼ cup
each). Dredge patties in remaining ½ cup breadcrumbs.
2. Cook patties, in batches, in hot oil in a large nonstick
skillet over medium heat 3 to 4 minutes on each side or
until golden; drain on paper towels. Garnish, if desired.
Yield: 6 appetizer servings

*1¼ cups fresh breadcrumbs may be substituted.
**  At Lauren Farms we used store-brand unseasoned breadcrumbs in the mixture.  We dredged the cakes in panko bread crumbs.  The panko  give a delightful, crisp coating.  If you can’t find panko, don’t stress – these catfish mini cakes are truly delicious!

CAPER AND DILL SAUCE
(Option:  Honey mustard dressing.)

½ cup mayonnaise (reduced fat if you prefer)
½ cup sour cream (reduced fat if you prefer)
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)
1 tablespoon small rinsed capers

Mix all ingredients.  If possible, prepare ahead of time to allow these delicious
flavors to intensify
.
 

LAUREN FARMS U. S. FARM-RAISED CATFISH KIEV

6 U.S. Farm-Raised Lauren Farms Catfish Fillets (3-5 oz. or a bit larger) 1 teaspoon
onion salt
4 oz. cream cheese
2  tablespoons chives or green or purple onion, finely chopped
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1 (4 oz.) can mushroom stems and pieces, drained and chopped
½ cup melted butter
2 pkgs. seasoned croutons, finely crushed (I place croutons in zip lock bag)
Parsley sprigs
Thaw catfish fillets partially (they are easier to cut).  Cut fillets in half the
long way.  Thaw completely.  Press slightly to flatten (optional – I don’t do this).
 Sprinkle with onion salt.
In medium bowl, combine cream cheese, 2 tablespoons margarine and lemon pepper
seasoning.  Stir in mushrooms.  Divide mixture into 12 portions.  Place a portion of
cheese mixture along the center of each strip of catfish.  Roll catfish around
cheese and secure with a toothpick.
Dip rolls into melted margarine and roll in crumbs.  Place a wire rack on a cookie
sheet and spray with vegetable oil.  Place rolls on the rack.  Drizzle with
remaining butter.  Bake uncovered at 375 for 25 minutes or until catfish flakes
easily when tested with a fork and crumbs are golden brown.  Remove tooth picks.
Garnish with parsley.
Yield:  6 servings
Suggested side:  MiMi’s Curried Rice with Broccoli



MiMi’s CURRIED RICE

16 oz. frozen chopped broccoli
2 teaspoons lemon juice
4 slices American cheese (more if you like it cheesier)
1 teaspoon curry powder (we like a bit more)
1 tablespoon Worcestershire sauce
½ mayonnaises (we add more for moister rice)
3 cups cooked rice
Cook and drain broccoli.  Combine lemon juice, cheese, curry powder, Worcestershire
and mayonnaise.   Combine broccoli, sauce and rice.  Top with a bit more cheese.
Bake covered at 350 for 25 minutes.  Uncover last 5 minutes.

LAUREN FARMS LOW COUNTRY PRAWN & GRITS

Grits:
The grits I used – Jim Dandy – the max recipe called for 6 ¼
cups water – hey the WABG crew is ALWAYS hungry!  How I prepared using package
directions:
5 cups water
1 ¼ cups ½ and ½ cream
2 tablespoons butter
8 oz. sharp cheddar cheese – or to taste
Salt & pepper to taste
Dash of your favorite Cajun seasoning
        * 1/2 pound bacon
        * 2 tablespoons pure olive oil  (I used more!)
        * 1 to 2 lbs. Lauren Farms freshwater prawns, shelled
        * 3 cloves garlic, finely chopped (I used a lot more!)
        * Salt and freshly ground black pepper
Place bacon in a medium pan over medium heat and cook until golden
brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a
plate lined
with paper towels.  When cool chop into
small pieces.
Remove
all but 2 tablespoons of the bacon fat from the pan and place back on the heat.
Add the olive oil and increase the heat to high Season the prawns with salt and
pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. DO NOT OVERCOOK!  Remove prawns to a plate. Reserve the garlic oil to drizzle over the finished dish. Divide the grits among 4 bowls and top each with prawns Drizzle the top with some of the bacon-garlic oil (that the prawns were sauteed in) and sprinkle with some of the green onion.

PRAWN CREOLE TARTS

Topping:
1 cup plain dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon Creole seasoning
1 tablespoon butter, melted

Tarts:
2 tablespoons butter
1/2 cup minced green bell pepper
1/2 cup minced celery
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups heavy whipping cream
1 tablespoon minced fresh parsley
2 teaspoons Creole seasoning
1 (3-ounce) package cream cheese, softened
1 pound medium prawn, peeled, deveined, and cooked
4 (1.9 ounce) packages frozen mini phyllo cups, thawed

Directions For the topping: In a small bowl, combine the breadcrumbs, parsley, Creole seasoning, and melted butter.

For the tarts: Preheat the oven to 400 degrees F.

In a large skillet, melt the butter over medium-high heat. Add the bell peppers, celery, onions, and garlic. Cook, stirring frequently, until the vegetables are tender, about 3 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Stir in the cream, parsley, and Creole seasoning. Bring to a boil, reduce the heat, and simmer until slightly thickened, 10 minutes. Add the cream cheese, whisking until melted. Add the prawn to the cream cheese mixture. Remove from the heat. Place the phyllo cups on baking sheets. Fill the cups evenly with the prawn mixture. Sprinkle the topping over the prawn tarts. Bake until lightly browned, 15 minutes. Serve warm.

CATFISH ETOUFFÉE

2 U.S. Farm Raised Catfish Fillets
3 tablespoons olive oil, divided
1-2 cups mixed bell peppers, diced
½ cup red onion, diced
½ cup celery, diced
2 tablespoons fresh garlic, chopped
2 cups of your favorite etouffée (recipe below)
2 teaspoons Cajun seasoning spice blend
1 cup rice, cooked

Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery, and garlic. Sauté until onions are soft. Add etouffée sauce and reduce to a simmer.

In another skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fillets with Cajun seasoning. Place in skillet and sauté for approximately 4 to 5 minutes

Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.

Serve over rice.

Etouffee  Sauce 
1 stick butter
2 cups chopped onions
1 cup chopped celery
½ cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

In a large saute pan over medium high heat, melt the butter. 
Add the onions, celery, and bell peppers and saute until the 
vegetables are wilted, about 10 to 12 minutes. Add the crawfish, 
garlic, and bay leaves and reduce the heat to medium. Cook the 
crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the 
flour in the water. Add the crawfish mixture. Season with salt and 
cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the 
parsley and green onions and continue cooking for 2 minutes. 

LAUREN FARMS CRUNCHY CATFISH SANDWICH WITH SPICY TARTAR SAUCE

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

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 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

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

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

Heat oven to 450-degrees. 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

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