Zesty lemon shrimp stuffed mirlitons

2 mirlitons, cut in half

1 small onion, sliced & caramelized

8 cloves of garlic, roasted

10 jumbo shrimp, shells removed

½ cup crumbled feta cheese

½ teaspoon of lemon zest, grated

1 teaspoon of fresh lemon juice

1 teaspoon citrus seasoning

Salt, to taste

Black pepper, to taste

½ teaspoon of red pepper flakes

2 tablespoons of olive oil, divided


Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

Drizzle 1 tablespoon oil over prepared pan. Place mirlitons cut side down, on prepared pan.

Bake until mirlitons are tender but not falling apart, about 40 minutes. Let cool slightly.

Season your shrimp with salt, pepper, red pepper flakes, & citrus seasoning.

In a medium skillet, heat remaining 1 tablespoon oil over medium-high heat & cook your shrimp for 2 mins on each side.  Once cooked, remove your shrimp and place them in a mixing bowl.  Add the feta cheese, lemon juice, lemon zest, caramelized onions, roasted garlic & mix everything together.

Scoop out mirliton flesh, leaving a ½-inch-thick shell. Discard seeds.  Return mirliton shells cut side up, to pan. Sprinkle shells with salt, and spoon in shrimp mixture into shells.

Bake for 10 minutes and then serve & enjoy.

*Please note this only makes a small batch.  If you plan to make a bigger batch, just double the recipe.


Blackened shrimp baked potato with chipotle cheddar!

Fresh shrimp, peeled & deveined.
Medium or large potato
Chipotle cheddar cheese, shredded
Sour cream
Blackening season
Olive oil
Chopped green onions for topping (optional)
Salt & pepper to taste

For baking the potato: Rub the potato with olive oil and wrap it with foil and bake it in the oven at 425 degrees for 1 hour. For shrimp: season the shrimp with a blackening season of your choice and pan fry them in some olive oil over medium heat for about 2 minutes on each side. Once your potato is ready, cut it open and add the butter, sour cream, shredded cheese, blackened shrimp, and top with green onions.


Crispy crab & shrimp balls

2 tablespoons of mayonnaise

1 teaspoon of mustard

2 teaspoons of Old Bay seasoning

2 slices of white bread, crusts removed & crumbled

1 egg, beaten

1 small bunch of green onions, chopped

1 lb of lump crabmeat

1/2 lb of boiled shrimp, (liquid shrimp/crab boil, powdered shrimp/crab boil, or both can be used according to taste)

1 cup of vegetable oil

Half of a lemon, the juice will be squeezed over the balls once cooked

For the shrimp:  boil the shrimp in your favorite shrimp/crab boil.  I used a small amount of both liquid & powdered shrimp/crab boil since I like my shrimp on the spicy side. Once the shrimp are boiled and have soaked for a while, peel and chop them.

Heat the oil in a pan on med/high heat.  In a large bowl, mix bread, mayonnaise, Old Bay, green onions, mustard, and egg in large bowl until well blended. Gently stir in the crabmeat and shrimp and shape into small balls. Fry in batches in hot oil until golden brown turning once. Drain on paper towels. Lastly, squeeze lemon juice over the crispy crab & shrimp balls. Can be served with tartar sauce, cocktail sauce, or hollandaise sauce. Enjoy!


Zydeco deviled eggs

Zydeco deviled eggs!

I only made a small batch of these. Just double the recipe when using more eggs.

6 boiled eggs
24 small boiled shrimp (liquid crab boil, powdered crab boil, or both can be used according to taste)
6 slices of cooked bacon
12 slices of pickled jalapeño peppers
8 oz block of cream cheese, softened
4 tablespoons of cottage cheese (sour cream can be used to substitute)
2 teaspoons of yellow mustard
4 tablespoons of mayo
1.5 tablespoons of zydeco chop chop (can be purchased online or in select stores)

For your cooked ingredients: boil the shrimp in your favorite shrimp boil. I used both a small amount of liquid crab boil & also powdered crab boil since I like my stuff spicy. Once the shrimp are cooked and have soaked for a bit, peel them. Boil 6 eggs and once they are ready and cooled, peel and cut them in half separating the yolk from the egg whites. Cook your bacon.

Put 12 shrimp, 4 slices of bacon, and 12 pickled jalapeños in a food chopper. Once chopped, add that mixture to the egg yolks, mayo, mustard, cream cheese, cottage cheese, and zydeco chop chop. Mix and blend those ingredients well. Next, break the remaining 2 bacon slices into 12 small pieces. Spoon the egg mixture into the sliced egg whites and top with a boiled shrimp and piece of bacon. I dusted the eggs with some Old Bay seasoning and dried parsley. Enjoy!

Bacon wrapped green beans with a cream cheese & jalapeno spread

2 lbs of fresh green beans

1 pack of bacon

For the cream cheese mixture:

4 oz Cream cheese, softened

2 teaspoons of pickled jalapenos, diced

2 cloves of garlic, minced

Few dashes of Worcestershire sauce

Few dashes of hot sauce

Mix all the ingredients together.

Cook your bacon for 8 minutes at 400 degrees.  Remove the bacon from the oven and let cool. Once cooled, cut all the bacon slices in half and use a butter knife to spread the cream cheese mixture on each piece. Group together 5-6 green beans and wrap the bacon around the beans.  Once all the beans are wrapped, place them back in the oven and bake for 25 minutes at 400 degrees. Enjoy!