1 lb. boiled Mississippi Gulf shrimp (spicier the better)
1 8 oz. block of cream cheese (room temp)
1/2 stick of butter or margarine (room temp)
Garlic powder to taste
Peel shrimp and finely chop. Mix all ingredients together. Use as a spread on your favorite crackers.
BLOODY MARY OYSTER SHOOTERS
1 cup tomato juice
2 oz. lemon juice
1 oz. lime juice
2 oz. Worcestershire sauce
1 Tbsp. fresh grated horseradish
1 tsp. kosher salt
2 tsp. of your favorite pepper sauce
1/2 tsp. celery salt
1/2 tsp. black pepper
8 fresh-shucked Mississippi Gulf oysters
Celery top leaves for garnish
In a mixing bowl, combine all ingredients, except for the oysters, and let refrigerate for an hour. Then, take oysters and place one each into a 2-ounce shot glass. Top with Bloody Mary mix and garnish with celery leaves.
MISSISSIPPI GULF COAST LASAGNA
1 lb. medium Mississippi Gulf shrimp
1 lb. Mississippi blue crabmeat (remove all shell)
1 lb. lasagna noodles
2 cups white wine
2 cups chicken broth
6 Tbsp. butter
1/2 cup flour
Salt and pepper to taste
Dash of paprika
2 Tbsp. sherry wine
2 lbs. sharp Cheddar cheese, sliced
Cook lasagna according to package directions. Sauté seafood in chicken broth and wine for 3 to 5 minutes. Remove seafood and chop coarsely (reserve stock). In a saucepan, melt butter, add flour and seasonings, and cook, stirring for a few minutes. Stir in 2 cups of reserved stock and cook until thickened. Stir in chopped seafood and set aside. In a greased lasagna pan, layer noodles, sliced cheddar cheese, and seafood mixture in that order, finishing with a layer of cheese. Bake at 375 degrees for 45 minutes. Let stand for 10 minutes before serving.
MS Seafood is the Mississippi Department of Marine Resources’ marketing program for local Mississippi seafood.