Mr Bs Shrimp And Ham Melange Recipes

Steps:

• For the bangers: Using a meat grinder or food mill, grind the shrimp, lobster and garlic together into a large bowl. Then add the parsley, tarragon, seafood seasoning, salt, pepper, nutmeg, egg white and lemon juice to the bowl. Mix well with a spoon, ensuring not to over mix. TIP: Take a small bit of the mix and put it in boiling water for a second, take it out and make sure the seasoning is good. If you need more salt or pepper, this is the time to do it, before you fill the casings. To prepare the sausages, poke a small hole at the end of your casing, and then tie end of casing toward end of casing. Next, fill the casing according to the instructions that come with the equipment you are using, or with a pastry bag. While filling, twist or tie the casing every 5 to 6 inches to form each link until end of the casing, and then tie off the casing. To poach the sausages, in a large saucepan, bring water to a boil, and then reduce the heat to a simmer. Add the links and cook for 5 to 6 minutes. Then remove the sausages, repeat the process with the remaining sausages and then let rest to cool. To sear or crust the sausages, in a saute pan over high heat, add 1 teaspoon of oil, sear the sausages on all four sides, 1 to 2 minutes per side, and then repeat the process until all the sausages have been cooked. While sausages are cooling, begin to prepare your potatoes. In a 1 gallon pot, bring 10 cups water to a boil. Then add the potatoes and cook until fork tender, about 20 minutes. After cooking, remove from the water and strain. Then, using a ricer, process the potatoes through the ricer (or a food mill) into a bowl. If you don't have a ricer or food mill, you can use mixer with a whisk attachment, mixing on high to smooth. After ricing the potatoes, add the butter and season with salt and pepper. Finish with heavy cream, stirring in. For the sauce: In a saucepan over medium-high heat, add the orange juice and onions and bring to a simmer. Reduce the juice to 1/2 cup, and then stir in the horseradish. Remove from the heat and whisk in the butter to finish. Hold warm until serving.
• For the sprouts: In a saucepan over medium-high heat, add the oil and warm. Then add the bacon and cook for 2 minutes, stirring throughout. Next, add the onions and again cook for 2 minutes; the onions should be softened. Next, deglaze the pan with wine. Stir and add the Brussels sprouts, cooking until browned on edges, 8 to 9 minutes. Season with salt and pepper. To serve, place potatoes on plates and top with Brussels sprouts, then sausage. Drizzle with the sauce and finish with tarragon.

Steps:

• Shell and devein the shrimp and put them in a mixing bowl. Set aside.
• Drop tomatoes into boiling water and let stand 10 seconds. Drain. Pull away and discard the skin. Cut away and discard the cores. Cut tomatoes in half crosswise and squeeze away most of the seeds.
• Cut tomato halves into 1/4-inch dice. There should be about 1 cup.
• Cut ham into very small cubes. There should be about 1/2 cup.
• To the shrimp add the paprika, salt, pepper, thyme, oregano, garlic, all the chopped white part of a green onion or scallion and 1/4 cup of the chopped green part. Blend well with the fingers.
• Heat butter in a heavy skillet and add shallots and shrimp mixture. Cook, stirring, about 2 minutes or until shrimp lose their raw look. Scoop them out into a warm dish.
• Add wine, tomatoes, 1/4 cup green onions and tarragon. Cook, stirring, about 30 seconds and add cream, salt and pepper. Bring to the boil and stir in mustard. Cook, stirring, about 2 minutes or until thickened lightly and saucelike.
• Add ham and shrimp and stir until they are coated with sauce.
• Arrange hard roll halves broiled side up on serving dish and pour shrimp in sauce over all. Sprinkle with remaining 1/4 cup green part of onion.

Steps:

• Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

Steps:

• In a large saucepan, prepare noodles and sauce mix according to package directions. Stir in the shrimp, ham, garlic powder and cayenne; heat through. Sprinkle with onion.

Steps:

• Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and sauté the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

Steps:

• Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.