Random Joe's Crab Shack Recipes (10 items)

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  (#8) Pineapple Dipping Sauce

  1 (8 ounce) can crushed pineapple in natural juice (undrained)
  1/2 cup sugar
  1/4 cup red plum preserves
  1/2 cup Chinese sweet and sour sauce

  - Place all sauce ingredients in a small saucepan.
  - Simmer over medium-low to low heat for 20-25 minutes.
  - Stir frequently until mixture thickens slightly.
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  (#1) Great Balls of Fire

  2 tablespoons butter
  2 ounces cream cheese
  1/4 cup sour cream
  1 tablespoon mayonnaise
  1 teaspoon season salt
  1/8 teaspoon paprika
  1/8 teaspoon chili powder
  1/4 cup cheese , shredded pepperjack
  4 teaspoons onions , minced
  4 teaspoons green peppers , minced
  3 jalapenos , minced and seeded
  6 ounces crab , canned
  4 ounces shrimp , minced salad shrimp
  2 eggs
  1 tablespoon milk
  1 cup breadcrumbs
  1 cup oil

  - Mix butter, cream cheese, sour cream, and mayonnaise until blended.
  - Add seasoned salt, paprika, and chili powder.
  - Add cheese, onion, green pepper, and jalapenos.
  - Add crab and shrimp; mix.
  - Roll into 1/4 inch balls; refrigerate for 30 minutes.
  - Beat eggs and milk.
  - Dip the balls into egg mixture; dip in fine bread crumbs.
  - Deep fry until golden in 1 cup hot oil.
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  (#7) Fish Bowl Drink

  1 oz coconut rum (malibu)
  2 oz schnapps (banana, 99 bananas brand)
  1 oz light rum (bacardi)
  1 oz midori (melon liqueur)
  38 oz pineapple juice
  28 oz sprite
  2 slices lemons
  2 slices limes
  2 slices oranges
  ice

  - Measure out all the liqours into a pitcher.
  - Add pineapple juice.
  - Add sprite. Mix well.
  - Put in slices of lemon, lime and orange. Enjoy!
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  (#3) Stuffed Shrimp Enbrochette

  20 jumbo raw shrimp - peeled, deveined
  1/2 cup Seafood Stuffing
  10 jalapeno slices - halved
  2 slices Monterey jack cheese - cut into 20 equal-size pieces
  1 Lb. raw thin-sliced bacon

  - Slice shrimp down the middle of the opposite side you deveined.
  - Lay shrimp cut side up and press 1 tsp. prepared stuffing into each shrimp cut.
  - Place a jalapeno slice half over the stuffing on each shrimp.
  - Place a piece of cheese over jalapeno on each shrimp.
  - Wrap each stuffed shrimp in a bacon strip.
  - Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
  - Deep-fry shrimp in 400 degree oil until bacon is browned or grill shrimp over a medium-high flame, turning once, until bacon is browned. You can also broil shrimp, turning once, until bacon is browned. Makes 4 servings.
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  (#5) Coconut Shrimp

  1 pound medium to large fresh shrimp,
  cleaned, shelled, butterflied
  2 eggs
  1/4 cups water
  2/3 cups cornstarch
  1 (7 ounce) package flaked coconut
  1 tablespoon sugar
  1 teaspoon salt
  1/2 cups flour
  Pineapple Dipping Sauce

  - Mix eggs and water. Set aside.
  - Place 1/3 cup of cornstarch in bowl for dusting of shrimp.
  - Mix in separate bowl the remaining 1/3 cup cornstarch, coconut, sugar, salt and flour; blend well.
  - Heat oil for deep-frying. Roll shrimp in cornstarch, dip in egg wash, then roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Avoid overcooking the shrimp.
  - Serve with Joe's Crab Shack Pineapple Dipping Sauce
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  (#6) Étouffée

  3/4 cup diced onion
  1/2 cup diced green pepper
  1/4 cup diced celery
  1 tsp. chopped garlic
  1 tbsp butter OR margarine
  1/2 tsp salt
  1/2 tsp cayenne pepper
  1/2 tsp paprika
  1/4 tsp ground mustard seed
  1/2 tsp Worcestershire sauce
  12 oz can condensed cream of mushroom soup
  1/2 cup condensed cream of celery soup
  1 cup water
  1/2 lb crawfish meat / cubed chicken / peeled shrimp
  3 tbsp sliced green onions
  1 tbsp chopped fresh parsley
  3 cups Rice Pilaf

  - Sauté garlic, onion, celery, and green pepper in butter until soft.
  - Stir in salt, cayenne pepper, paprika, mustard seed, Worcestershire sauce, condensed cream/mushroom soup, celery soup, and water.
  - Bring to a simmer. Continue cooking until meat is cooked through.
  - Stir in green onion and parsley.
  - Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
  - Pour étouffée over rice

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