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Wild Rice and Shrimp Casserole

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated cheddar
Salt and pepper
1 Tbsp Captain Ed’s Seafood Rub

Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain and set aside. Heat the butter in saucepan and saute the pepper and onion until soft. Preheat oven to 325 degrees F. Combine the rice, soup, 1 1/2 cups of cheese, shrimp, Captain Ed’s Seafood Rub and vegetables. Add salt and pepper, to taste. Mix well. Spray an 11×7-inch glass casserole dish with non-stick spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

 

 

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BBQ Flavored Popcorn

1 tablespoon vegetable oil
1/2 cup popcorn kernels
1 stick butter, melted
2 tablespoons your choice Fat Boy BBQ Rub
1/4 cup grated Parmesan
Salt and freshly ground black pepper

Add 1 tablespoon of vegetable oil to bottom of a large pot. Cook over medium heat. When ready add popcorn and cover with a tight fitted lid. Shake the pan while the corn pops to keep it from burning.

Add the popcorn to a large bowl and drizzle with butter. Sprinkle with the Fat Boy BBQ Rub of our choice (we recommend Cowgirl if you want a little heat or try Sweet or Pecan if you want a little sweet), and Parmesan. Season with salt and pepper, to taste, and toss thoroughly.

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Shrimp Linguine

12 oz shrimp
8 oz dried linguine
3/4 cup chicken broth
1/3 cup dry sherry or chicken broth
2 Tbsp lemon juice
2 tsp Captain Ed’s Seafood Rub
1/4 tsp salt
1/4 c grated Parmesan
2 Tbsp Olive Oil
1/4 c pine nuts
2 cloves garlic, minced
4 oz fresh mushrooms
1 Tbsp butter
4 cups fresh baby spinach

Cook linguini according to package directions; drain. Return to hot pan and cover to keep warm. Meanwhile, in a small bowl combine broth, sherry, lemon juice, and 1 tsp Captain Ed’s Seafood Rub. Set aside. In large skillet cook shrimp, pine nuts, and garlic in 1 Tbsp hot oil over medium heat for 2-3 minutes or until shrimp are opaque, stirring frequently. Remove shrimp mixture from skillet. Add mushrooms and butter to skillet. Cook about 3 minutes or until mushrooms are nearly tender. Carefully add broth mixture. Bring to boiling; reduce heat. Boil gently uncovered for 5 minutes. Return shrimp mixture t0 skillet; heat through. Add remaining 1 tsp olive oil, 1 tsp Captain Ed’s Seafood Rub, 1/4 tsp salt and 1/4 cup Parmesan to linguini and toss. To serve, divide linguini among bowls. Top with shrimp mixture, spinach, cheese and if desired additional pine nuts.

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Beer Battered Fish

1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp Captain Ed’s Seafood Rub
1 egg
3/4 cup beer (medium-bodied ale)
vegetable oil for frying
1 1/2 pounds skinless fish fillets, cut into 2 x 4 inch pieces

Whisk flour, baking powder, salt, pepper, egg, Captain Ed’s Seafood Rub, and beer in a large bowl. Heat oil to 375 degrees. Add fish to batter and turn to coat well. Cook fish in hot oil until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt.