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SHRIMP, CRAWFISH & CRAB

Willie's Grilled Shrimp or Scallops

Wash shrimp and scallops. Skewer shrimp or scallops and apply light coat of olive oil and Willie's Hog Dust®. Grill at 400 degrees 60-90 seconds then flip. Cook another 60-90 seconds until done. (Shrimp will turn pink and meat will be white throughout, scallops will be firm).


Boiled shrimp

Take pot and fill with 1 quart of water. Take 1 lb of fresh shrimp (in shell), wash, and place in pot. Add 1/3 cup of Willie's Hog Dust® to water and bring to a boil. Add shrimp and boil for 2 min. Cut off heat and let sit for another 2 min. Drain shrimp and serve hot or cold.


Deep Fried Shrimp

Take 1 cup bisquick and add 2 tablespoons of Willie's Hog Dust®. Mix well. Place in 1 gal. ziploc bag. Peel and rinse 1 lb. of fresh shrimp, and while still damp drop into ziploc seal and shake until all shrimp are coated. Drop in fryer at 375 degrees for approx 1 to 1 1/2 min. Remove and serve.


Willie's BBQ Shrimp

Melt 1 cup salted butter, add 4 tbsp Worcestershire sauce, 3 tsp thyme, 2 minced garlic cloves, 2 bay leaves, 1 tbsp lemon juice, 4 tsp of Willie's Hog Dust® and mix together. Take a fresh French baguette and slice 1/4 in pieces. Bake until crisp. Take 2 lbs of washed, shell on shrimp and place flat in a broiling pan. Pour mixture over shrimp and bake at 400 degrees until shrimp are pink and done (between 11 and 14 min depending on size). Remove and stir to coat shrimp. Serve hot. Use French bread slices for dipping.


Susan's Shrimp Dip

Take lb of cooked diced shrimp and combine with 1 8oz package of softened cream cheese. Add 2 tbsp of chopped green onion, 2 tbsp of Dukes mayonnaise and 6 strips of crumbled bacon and mix. Season with 1tsp of Willie's Hog Dust®. If you like it spicy, add a little more!


Willie's Crab Cakes

Take 2 beaten eggs, 4tbsp of Dukes mayonnaise, 1 1/3 tsp of yellow mustard, 2/3 cup crushed saltine crackers, 1 1/3 tsp chopped parsley and mix together in a bowl. Add 1lb of jumbo lump crabmeat and gently blend in with the cracker mixture. Form into cakes and refrigerate for 1 hr. Pan fry in oil or butter until golden brown on both sides. You can also cook these under the broiler.


Crawfish Etouffee
adapted from Tony Chachere

Take 1lb peeled crawfish tails and fat and set aside. Melt 1 stick of butter and fat in aluminum or steel frying pan. Season the crawfish tails with Willie's Hog Dust® Spicy blend. Add to butter mixture and fry for 2-3 min. Remove tails and set aside. Add 1 med onion chopped, 1/2 bell pepper chopped, and 2 minced cloves of garlic to pot and saute for approx 10 min. Add tails back to mixture and add 2 cups of water. Stir and cook for 40-45 min (add more water if needed). Serve over rice and top with minced green onion and parsley.