SEAFOOD 1

Cut fish into steaks. Take each steak and cut out four  smaller nuggets. Go around inside of each quarter with a razor-sharp knife and remove each piece of fish, leaving the skin, dark meat and bone. You will end up with a pure white nugget about the size of a silver dollar. To figure the servings, allow two ¾" thick steaks (8 nuggets for a man.) Allow one ¾" thick steak (4 nuggets for a woman.) If you have a really good eater, throw in a couple of extra pieces for that person who wants to consume the table.  I always do, for if there are any leftovers, I make fish salad same as Tuna fish salad. It is absolutely delicious. Now salt the nuggets to taste. Sprinkle a little Satan's Breath® Cajun Blend to taste. (Flavored or Hot Flavored).

Spray a sheet pan with Pam Olive Oil. Lay the fish in a  tight pattern so the pieces touch. Dust the top with Lemon Pepper rather heavy. Spray the top of the fish with the Olive Oil. Preheat the oven to 350ºF. Bake the fish 4-5 minutes. Remove from oven, turn, put back in the oven to brown other side  about 4 minutes. Pre-heat a crock pot while baking the fish on   high. When you take up the fish put in the crock pot and pour Texas Pete Mustard Sauce over the top. Fish at its best.

¼ stick butter
1 lb. white fish fillets (per person)
Salt fish to taste
Hand rub each fillet with olive oil to make them tacky.
Sprinkle with Satan’s Breath® Cobra Garlic
Sprinkle heavy with Satan's Breath® Blackening Rub
 

Pre-heat black iron skillet until smoking, then put fillets in fast and sear.
When dark brown turn and repeat.  As soon as the second side is brown
remove. This should take about one minute to 1½ per side.
Serve with country style potatoes, cold slaw and hushpuppies.

1- 14 3/4 oz. can Alaskan pink salmon
1 cup cooked white minute rice, OR 1 cups cooked instant mash potatoes
4 bell peppers cut top out, seeded and cleaned.
1 tsp. salt, optional
1/2 tsp. crushed black pepper
2 tsp. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1/2 tsp. Satan's Breath® Cajun Blend
1 baseball size chopped onion
1/3 cup chopped bell pepper
1 T. minced garlic
2 oz. Egg Beater Substitute  (or 2 fresh eggs)
1 T. Worcestershire sauce
2 T. Catsup
 

Par-boil bell peppers 12 minutes and set aside.
Pre-cook the rice OR the instant mash potatoes as per instructions on the box and set aside.  In a mixing bowl put in one can of pink salmon and remove bones and break up.  Now add the following to the mixing bowl.  Cooked rice, salt, Cajun Blend, Crab & Shrimp Boil, onion, bell pepper, garlic, egg beaters, Worcestershire sauce and catsup.  Mix all together till even blended and stuff the bell pepper.  Put in a 350o F oven and bake for 45 minutes.   Serves 2 (2ea.) 

1-cup Da Vinci pasta (pre-cook and set aside)
3-T. Hot & Spicy Garlic Oil
1-soft ball size onion (halved and shoe stringed)
1-baseball size bell pepper (halved & shoe stringed)
2-4 oz. cans mushrooms
1-rounded T. Satan’s Breath® Fajita Seasoning
1-14 oz. can Garden Pea
1.5-lbs 20 count shrimp (cleaned)
1-lb scallops (cleaned)  

Put pasta in a sauce pan with I tsp. salt and cook per instructions on pasta package.  Set aside.
Now put the garlic oil in your wok, and heat.  When almost smoking, add the onion, pepper, garlic and Fajita seasoning.
When vegetables have collapsed, but still crunchy, add the garden peas.  Roll it over so it is covered with the oil and starts to heat up.  Now add the shrimp and the scallops.  Be very careful and do not overcook the shrimp or they will be tough.
You have your seafood and vegetables so all you need is a good tortilla to roll it in or a good garlic bread to be the companion.  Serves 6 to 8

2 1/2 -12 oz. bags Tomato & Spinach Macaroni Twirl Noodles, cooked
16 oz. shrimp (fresh & boiled until pink)
2 lbs. white fish, chunked and broiled until tender, but not dry
3 stalks of celery, sliced across thin (paper thin)
1 medium size onion, chopped fine
1 cup Kraft Italian Dressing
1 1/3 cup Oil & Vinegar Dressing
 

Noodles boiled in shrimp stock will give the dish a greater seafood taste.  Drain noodles and cool.  Combine remaining ingredients and marinate for approximately 2 to 3 hours prior to serving.  Serves 8-10.

 2 1/2 -12 oz. bags Tomato & Spinach Macaroni Twirl Noodles, cooked
16 oz. shrimp (fresh & boiled until pink)
2 lbs. white fish, chunked and broiled until tender, but not dry
3 stalks of celery, sliced across thin (paper thin)
1 medium size onion, chopped fine
1 cup Kraft Italian Dressing
1 1/3 cup Oil & Vinegar Dressing
 

Noodles boiled in shrimp stock will give the dish a greater seafood taste.  Drain noodles and cool.  Combine remaining ingredients and marinate for approximately 2 to 3 hours prior to serving.  Serves 8-10.

Meal for two, with spicy stir-fry potatoes.
 

1st.
1T. virgin olive oil in wok
1-tsp minced garlic
1-tsp diced rosemary
1-tsp diced parsley
1 1/2-cups cold baked potatoes (dice into 1" cubes)
salt & pepper to taste
Put the olive oil in a wok with the garlic, rosemary, parsley, salt & pepper to taste.
Stir-fry until golden brown.  Take up and set aside.  Wipe pan out with towel.
 

2nd.
1T. virgin olive oil in wok
1-tsp minced garlic
1 lb. peeled & cleaned shrimp
Sprinkle with Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil & salt
Stir-fry for 4 to 5 minutes and take up, set aside with potatoes
 

3rd.
1T. virgin olive oil in wok
Fillet the flounder off the bone, off the skin. (1/4 " thick, the size of a playing card)
Sprinkle with Satan’s Breath® Crab & Shrimp Boil & salt on one side
Lay seasoned side of flounder down in olive oil in wok
Now repeat the seasoning on the other side of the flounder
Stir-fry each side to a golden brown.  Turn one time.
 

Serve with a fresh salad.  Very light and delicious meal .

 ½ cup salad oil
½ cup lime juice
½ cup vinegar
¼ T. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
2 T. Satan's Breath® Cajun Blend
1½ T. salt
3 T. bottled hot pepper sauce
5 lbs. peeled shrimp

Use just enough water to cover the shrimp. I put shrimp in a 20-quart pot, cover with water barely and then remove the shrimp. Now combine all the ingredients above except the shrimp and bring to a boil. When the water comes to a rolling boil drop shrimp in, cut off heat and let pot sit for 20 minutes. The heat will cook the shrimp without over cooking.

BOIL & PEEL YOUR OWN SHRIMP, AT IT’S BEST.
 

1 pint vinegar
1½ gallons of water
1/4 cup  Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1/4 cup  Satan's Breath® Cajun Blend
2 T. salt
1 jar French's Honey mustard
5 lbs. shrimp, (heads on)
1/2 cup minced garlic
1/4 cup olive oil
1 6oz. bottle of  SHO-NUFF hot sauce
 

Place the water and vinegar in a 10-gt. pot and bring to a boil.   Now add all above spices to pot.  Stir to insure a good blend.  Whisk if necessary, no lumps.  When water comes to a rolling boil, put in the shrimp.  (The boil will die, especially if the shrimp are frozen.  I thaw mine in the cooking water.  It’s safer, no spoilage.)   Bring the water & shrimp back to a boil.  Turn off heat and let shrimp sit in the hot water for 20 minutes.  The hot water will finish the cooking and give the shrimp a chance to take up the seasoning.

1.5-T. olive oil
½-cup Satan’s Breath® Low Glow Chipotle Sauce
1.25-lbs. chicken tenders, cut fingerlings
½-sliced Vidalia onion
1-can Italian Cut Green Beans
4-cups left over toss salad
½-tsp. salt, optional
½-tsp. Satan’s Breath® Gourmet Black Pepper
1.5-lbs peeled & clean shrimp

In two separate dishes; marinate, using the Low Glow Chipotle Sauce, the chicken tenders in one dish and the shrimp in the other. Make sure both are totally covered on both sides. Wrap with plastic wrap and put in the refrigerator for a period of 8 hours or overnight. When ready to cook, which I do at the last minute so it will be nice and hot when served. Start off with the olive oil in a preheated wok. Do the chicken first. When the chicken is done, add the onion slices, green beans. Stir-fry until the onions are limp, but still a little crunchy. When it is ready add the toss salad and the shrimp. Scrape any chipotle sauce left in the bowls into the wok. The shrimp should take only 4 or 5 minutes. Do not overcook. Serve only with a little hard bread and butter. Serves 4

 1-can spray Pam, Butter Flavor
2-bags garlic Croutons
2-pints fresh oysters
1-baseball size onion, chopped fine
1/2-cup bell pepper, chopped fine
1/4-cup parsley, chopped fine
2-jars pimentos
juice of 3 lemons
1/4 cup Lea & Perrins Worcestershire Sauce
1/2- lb. Blue Cheese
8-slices Bacon
1 T Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
salt to taste (optional)

Roll the croutons and crush to half size. Spray a 9"x13" with Pyrex dish with Pam, and spread the crumbs in an even layer about ¼" thick. Sprinkle a little of the oyster juice over crumbs. Now lay a solid single layer of oysters over the crumbs and sprinkle with the Crab & Shrimp Boil. Mix the chopped onions, bell pepper and parsley together and sprinkle over the oysters in an even layer. Sprinkle the Worcestershire sauce and lemon juice over the onion and pepper mix. Put in the pimentos and sprinkle the mixture over the top. Spread the pimentos evenly over the top. Sprinkle over the Blue Cheese and top with the 8 slices of bacon. Preheat the oven to 350ºF. and bake pie until the bacon is brown.

Serves 2 to 4

 1 cup (1 stick) butter
1/4 cup flour
1 T. olive oil
1 cup shallots
1 tsp. garlic, chopped
2 tsp Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
10 oz. can beef consommé
8 oz. No Fat Sour Cream
2 lb. precooked shrimp
salt & pepper to taste (optional)
2 oz. bourbon
 

Put butter in pan with the flour.  Brown until it is a thick rich golden color.   This is called a Roux.  Set aside.  In a clean pan cook garlic & shallots in the olive oil until they are clear.  Add Crab & Shrimp Boil, beef consommé, sour cream and roux.  Whisk until smooth.  If roux is too thick add just a small amount of water to thin. Add precooked shrimp.  Salt & pepper to taste.  Add bourbon and simmer for 10 minutes.  Serve over pasta or rice.
Serves 4

 2-pounds peeled shrimp
2-T. olive oil
1-stick butter
1-T. minced garlic
2-tsp. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1-cup minced spring onions
¼-cup bell pepper (for color)
2-T minced fresh celery
1-tsp salt
1-tsp ground black pepper
1-T. lemon juice
Parsley (for garnish)
1-cup white wine

In a preheated wok, put in olive oil and butter and garlic.    Now add the onions, celery, bell pepper and stir-fry until onions are clear.  Now add the white wine to the onions.  Now add the shrimp, salt, pepper, Crab & Shrimp boil and lemon juice.  As soon as the shrimp starts to turn a pinkish-white, remove from heat.
Make the amount of rice that you desire.  I use between 4 & 5 cups of instant rice for 8 people.  Now you have your shrimp ready, so just place the rice on the plate, top rice with the buttery shrimp.  Garnish with the parsley.

Serves 8

 Marinade
½ cup olive oil or peanut oil
4 T.  Satan's Breath® Chipotle Rub
1+ cup red wine
1 cup orange juice
2 T. minced garlic
¼ cup white sugar granules  

Follow the directions given in the Elmo's Homemade Marinade

Dish
2 T. olive oil
1.5 lbs. chicken tenders, cut fingerlings
½ sliced Vidalia onion
1 can Italian Cut Green Beans
4 cups left over toss salad
½ tsp. salt, optional
½ tsp. Satan's Breath® Gourmet Black Pepper
1.5 lbs. peeled & clean shrimp
 

In two separate dishes; marinate, using the Chipotle Marinate.  Use two dishes, one dish for the chicken tenders, in one dish for the shrimp.   Make sure both are totally covered on both sides with the Marinade.  Wrap with plastic wrap and put in the refrigerator for a period of 8 hours or overnight. When ready to cook, which I do at the last minute so it will be nice and hot when served. Start off with the olive oil in a preheated wok. Do the chicken first. When the chicken is done, add the onion slices, green beans. Stir-fry until the onions are limp, but still a little crunchy. When it is ready add the toss salad and the shrimp. Scrape any chipotle sauce left in the bowls into the wok. The shrimp should take only 4 or 5 minutes. Do not overcook. Serve only with a little hard bread and butter. Serves 4

 24 oysters or clams
1/2 cup butter (softened)
1/2 cup green onions, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped fine
1 T. canned pimento, chopped
1 T. lemon juice
6 slices bacon, cooked crisp and crumbled
 

Satan's Breath® Cajun Blend
Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
(Use  both to sprinkle only)
 

Put oysters or clams on half shells.  Sprinkle lightly with salt and Cajun Blend.  Blend remaining ingredients and place on top of each oyster.  Now sprinkle the Crab & Shrimp boil on the top fairly heavy.  Bake on bed of rock salt for 10 to 12 minutes on 425º
Serves 8.

 4-lbs. Satan's Breath® Boudin Sausage
3-lbs. shrimp or crawfish tails
2-T. olive oil
4-solf ball size onions, chopped
2-bell peppers, chopped
1-cup celery, chopped fine
1-cup scallions with tops
2-14.5oz. can stewed tomatoes w/ green chilies
2-cans beef bouillon
2-tsp. Satan's Breath® Creole Seasoning
Salt to taste (optional)
4-cups instant rice
 

De-head and peel shrimp.  De-vein and set aside.  Now put sausage in a preheated oven at 400oF. and cook until med. well.  When sausage is finished remove from oven, cut into 1/2" long pieces, set aside.  Take a wok and put in the olive oil, onions, celery, peppers and the green onions.  Cook until the onions are clear.  Put the onion and pepper mix in a large pot, add the tomatoes, beef bouillon, Creole Seasoning, Boudin Sausage and salt if you choose.  Simmer the above for 30 minutes to allow the flavors to mix.  When the 30 minutes are up stir in the rice and raw shrimp, cover.  Simmer for 5 more minutes.  Cut off heat, stir, cover and let sit for 15 minutes.  This will allow the shrimp and rice to cook.
 

There are so many different ingredients that can be used with this recipe it will work for anyone.  Crab meat, lobster, chicken breast.  The difference will be great too.

 1-14.5oz.can of pink salmon (drained)
2-eggs
¼-cup of Satan's Breath® Breader & Hushpuppy Mix
¼ tsp Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1-tsp. course ground black pepper
1-tsp. salt
1-tsp, minced garlic
2-T. Teriyaki Sauce
l/3-cup Crisco Oil
 

Mix all the above together and make into cakes. Removing
the salmon bones is optional. After the cakes are made roll
in flour. Put Crisco oil in a cast iron pan and preheat. Now fry
cakes until golden brown.
 Makes approx. 5 cakes

 3 lbs. shrimp (cleaned & peeled)
3 slices bacon (fry and set aside)
1 T. bacon grease
¼ cup olive oil
2 T. minced garlic
1 cup finely chopped celery
1 cup chopped bell peppers
1 pint chopped onions
2 10¾ oz. cans beef consommé
Salt to taste (optional) with the spices & consommé I don't think it's needed
2 14½ oz. can stewed tomatoes (not drained)
1 small can tomato paste
1 T. Soy Sauce
2 T. Worcestershire Sauce
1½ T. Satan's Breath® Creole Seasoning
 

In a preheated wok put in the bacon and fry to a golden brown and set aside.
Pour off all the bacon grease except for 1-T.  Now add the olive oil to the wok and the minced garlic, celery, bell peppers, soy sauce, Worcestershire, onions, salt and Creole Seasoning.  Stir-fry the vegetables until the onions are clear.  Now add the consommé, stewed tomatoes, tomato paste and cook until it starts to bubble.  Take that bacon you set aside, crumble and put in pot.  When the Creole is almost done, stir in the cleaned, peeled shrimp and remove from the heat. The hot liquid will cook the shrimp and turn them pink. Just cover the pot and let stand 10 minutes. The shrimp will be cooked to perfection.  If the Creole needs thickening, don't use flour; use instant mash potatoes until the thickness is what you want.  Serve over rice with a salad and good choice of bread.  Serves 8 to 10

 2 Vidalia onions, finely chopped
1 T. minced garlic
3 eggs, whisked smoothly with 1/2 cup milk.
2 T. parsley flakes
1 tsp. Satan's Breath® Cajun Blend
1 tsp. salt
2 cans cream of shrimp soup
1 can cream of asparagus soup
1 lb. shrimp, cleaned, deveined and chopped
2 C. sharp cheddar cheese
1/2 stick butter, melted
1 1/2 oz. Bacon Bits (used for topping)
2 lbs. frozen shredded potatoes, thawed in microwave.
 

Mix ingredients together and pour into a greased glass dish.  Top
mixture with Bacon Bits.  Place dish in oven preheated to 375 degrees and bake for 45 minutes. Mixture should bubble. Serves 8-10.