Dianne and Tom
New Bern,NC
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Joined: 12/18/2002
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This is an unusual theme to me to have at a potluck and I don't have many ideas! We don't cook seafood at home or in the rv,with the exception of shrimp-boiled,creole or scampi at home. I can make tuna casserole,or tuna salad and I'm great at opening cans of clam chowder,but other than that I have NO CLUE! We don't have a deep fat fryer or other cooker to cook seafood outside so I really need help here!! Thanks!
Dianne
2006 Chevy 2500 Duramax
2003 Artic Fox 33-5v
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123Herewego
Sunnyvale, CA
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Joined: 06/22/2004
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To start you off how's this.....
Get some of that fake crab and serve with some cocktail sauce to dip it into. Add a little bit of horseradish to the sauce for some zing.
Take some of that canned tiny shrimp drain and put in big bowl... add snappy tom tomato sauce...regular tomato juice..cut up celery...fresh cilantro...a little dash of tabasco...cut up 1/2 red or yellow onion....peel and cut up cucumber..mix it all together for a cold seafood soup. Add salt and pepper and a little garlic powder. Make sure to chill for about an hour...
Oysters...
you can use fresh but for camping I use canned smoked oysters..about 4 cans...put on bottom of casserole dish...
saute with 1/4 cube of butter, 1 onion, 3 or 4 stalks of cut up celery...1 10oz thawed package of spinach, 2 or 3 squirts of worcestershire sauce, 1/2 cup of fresh or premade bread crumbs...pour this over oysters...cover with sharp cheddar cheese
bake at 450 for 20 minutes
happy cooking
Linda and Skip
Skip and Linda
The Fun People
2005 F250 4x4 Diesel
2006 Cougar by Keystone
244EFS 5th Wheel
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twcamper
Madison, MS
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Joined: 09/22/2004
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Gumbo is easy and "blackened" fish is easily done outside(but only outside). Boil small potatoes in crab boil and then let them sit awhile to absorb the flavor. Get a recipe for hushpuppies, and since you're frying them, fry up some catfish filets. make a good cole slaw with chopped cabbage, sweet onions, mayo that you have sweetened with sugar and add in some celery seed, black pepper, salt and a little garlic powder till it's good and creamy. then finish off with a good peach cobbler cooked in a black iron dutch oven.
That'll please anybody.
TW
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SAR Tracker
USA
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Joined: 05/29/2003
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Try this - it's great!
Cold Beer Shrimp
Rusty & Cheryl & Serendipity (dog & Chief Security Officer)
2000 F150 4x4 5.4L/3.55 (117k miles and goin' STRONG!)
2008 Weekend Warrior FB2100
"Common sense is in spite of, not the result of, education" - Victor Hugo (1802-1885)
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RVSnowbird
OR-NV-AZ-OR
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Joined: 10/21/2003
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as for a theme, think "Gilligan's Island" and ask that all guests come dressed for the part like beachcombers. Don't be too formal in fact make it more like a casual picnic. You can have crockpots full of assorted clams and/or scallops. A few whole crabs, crab legs, etc. would be a nice touch as well as shrimp and prawns.
have you checked out the new RV.net Blogs yet?
Deceased 2/28/08 RIP
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Top Dog
Richmond, VA
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Joined: 05/20/2004
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Catfish is easy. Dip in eggbeaters and roll in good quality fine cornmeal (w/ salt & pepper to taste). Deep fry until golden brown.
Gloria and Dillon (my Carolina Dingo)
2002 F250 Ford Diesel Crewcab
2003 3670 Montana 5th Wheel
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dfrost
MI
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Joined: 06/12/2004
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Dianne, if you have access to a grill this is easy and very yummy.
Clean your raw shrimp and remove shell. Wrap shrimp with 1/2 slice of bacon and put on skewers. I usually have 5 or 6 per skewer. Brush each one with italian dressing and grill.
Remove from skewers and arrange on plate with some decorative lettuce and a few parsley sprigs. It will not only taste great but makes a dandy presentation. It's easy too!!
Bruce & Terry
2003 F250 Lariet CC w/7.3 PSD Fx4 Full gauge pack
2009 Laredo 245RL 5th wheel
1990 27' HiLo (TT with a Vertical Slide)
2 Chi's, Spencer and Lexi
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96Bounder30E
Orange County, CA
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Joined: 11/21/2002
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Filet o' fish sandwhiches from Mickey D's.......that's about all I would eat....
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Trukinbear
LA
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Joined: 02/05/2003
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Quote:To start you off how's this.....
Get some of that fake crab and serve with some cocktail sauce to dip it into. Add a little bit of horseradish to the sauce for some zing.
Great idea but do yourself a favor and use REAL CRAB, not Krab (with a K). I used to haul that stuff, I toured the factory and you REALLY don't want to know what that stuff is. I would't eat a bite of that on a bet!
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INSAYN
NW Oregon
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Joined: 12/29/2003
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Pick up some live steamer clams (Manila clams), and let them pump in fresh saltwater for a bit to reduce the sand content. In a sauce pan melt one stick of real butter, and add a few pinches of minched garlic. Pour in one bottle of clam juice, one pint of cream, or heavy milk. Add one tablespoon of white wine, and a pinch of salt and pepper. Bring everything to a light boil and then reduce to a simmer.
Now take the LIVE clams and place them on a hot grill with the shell hinge area used to prop up the clams. Allow them to cook until they pop open. (If you get a few that don't pop open in a reasonable amount of time, toss them.) Now right after the clams open up, drop them into the sauce to finish cooking. This keeps them hot and flaverful. Serve right from the sauce immediately.
INSAYN
1997 F350 CrewCab PSD 4x4, auto.
2005 SnowRiver 8'10", Loaded + EU2000i.
2005 8.5'x16' Interstate West Cargo trailer, Line-X'ed
2005 16' Fish-Rite Rogue welded aluminum boat, 2005 40HP Yamaha 2-stroke O/B.
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