Sweet and Herby Shrimp Marinade

Yours truly, Queenie Cuisine is back from her long hiatus, and I am back with a vengeance!  What a better time to cook then during Memorial Day weekend?  This marinade is a delicious combination of sweet  and spicy.  (not hot spicy,  but basil and oregano spicy)  In case you are wondering,  that is my husband's foot at the bottom right hand corner of the picture.  (I have yet to learn photoshop)      ENJOY!


1 lb raw shrimp
1 teaspoon paprika
1 teaspoon Italian Seasoning
1 tablespoon minced garlic
1 tablespoon lemon juice
1/8 teaspoon olive oil
1/4 cup ground pepper
1 teaspoon basil (condiment)
1 tablespoon brown sugar

• Clean and devein shrimp, place in a bowl
• Mix together paprika, Italian seasoning, garlic, lemon juice, olive oil, pepper, basil and brown sugar, pour over shrimp and mix
• Cover and refrigerate for 2+ hours
• Turn shrimp over once to cover
• Grill for 5 minutes on each side, or until shrimp turns orange
• Serve immediately

-Queenie Cuisine

Scallop and Clam Stuffing

This is sinfully delicious!  High in calories, yet easy to make.  I made this as an accompaniment to broiled tilapia and steamed green beans.  Delish!  








2 lbs bay scallops
1  1/2 teaspoon minced dried onions
12 tablespoons butter
3 cups crushed Ritz crackers
2 tablespoons water
2/3 tablespoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
3 tablespoons lemon juice
1/4 teaspoon salt
Ground pepper to taste
2 cans minced clams (reserve juice)

• Melt butter and add dried onions, crackers, water, vinegar, Worcestershire sauce, lemon juice, salt, pepper and drained clams.  Mix together and remove from heat
• Spray a casserole dish with nonstick spray and place half of the mixture into the dish
• Place washed scallops on top
• Place the rest of the stuffing mixture on top of the scallops
• Evenly disperse clam juice over mixture
• Sprinkle with paprika
• Bake uncovered at 350 degrees for 25-30 minutes

-Queenie Cuisine

Coconut Shrimp

These next few recipes are dedicated to adult eating.   The women I walk with met at my house and we feasted on baked, (not fried)  Chinese appetizers.  Don't let me forget to mention the delicious wine.  (and lots of it!)  A great day all around.  For this recipe, I used a whole pound of extra large shrimp.  They must have been good, because there were no leftovers.  

1 lb large raw shrimp, peeled and deviened 

1/2 cup plus 1 tablespoon shredded sweetened coconut (I used more)

1/2 cup plus 1 tablespoon Panko bread crumbs

2 tablespoons flour (I used more)

1 to 2 large eggs

Pinch of salt

Non-stick spray

• Preheat oven to 425 degrees.  Spray baking sheet with cooking spray
• Combine coconut, Panko crumbs and salt in a bowl
• Place the flour in a small dish
• Whisk egg in another bowl
• Lightly season shrimp with salt
• Dip shrimp in flour, shake off excess, then dip into the egg and then into the coconut mixture
• Lay shrimp on a cookie sheet.  Bake in middle of rack for about 10 minutes
• Turn shrimp over and cook for another 6 to 7 minutes, or until cooked through 

-Queenie Cuisine

Quick and Easy Clam and Corn Chowder

Quick, easy and simple is the way to describe this recipe.  To save on calories,  I used whole milk.  half and half or light cream would really taste good!  I served this with fresh rolls and butter.

Serves 4 to 6




3/4 lb potatoes, unpeeled and cut into 1/2 inch cubes
2 cups water
3 tablespoons butter
1 cup chopped onions
1 cup chopped celery (I didn't have any in the house, so I used 1.5 teaspoons celery seed)
1 cup milk, half and half or cream
2 cups fresh or frozen, thawed and drained corn
1 lb thawed and well rinsed clams
Salt and pepper to taste
Parsley to garnish

• Combine potatoes and water in a medium bowl.  Set aside
• Melt butter in a large pot over medium heat.  Add onions and celery.  Saute  5 minutes or until tender
• Add potatoes and water to pot, bring to boil.  Cover, reduce heat and simmer 12 minutes, or until potatoes are tender
• Stir in milk and corn; cover and cook over medium heat for 5 minutes, or until thoroughly heated
• Add clams.  Season with salt and pepper. Cook 5 minutes, or until clams are cooked
• Garnish with parsley

-Queenie Cuisine

Lemon - Garlic Shrimp with Grits

I may have born and bred in New England, but it doesn't mean that I don't like grits.  My husband, my 9 year old (she was 6 months old at the time) and I went on vacation to Savannah, Georgia and Charleston, South Carolina.  This is when I tasted grits for the first time.  (and I never looked back!)

This recipe is light and tasty.  To lessen the calories in this recipe,  use some Pam spray and less butter as well as omit the Parmesan cheese.  I have, and it still tastes great.  I am not sure if your kids will eat this, but the adults in the household will.  


3/4 cup instant grits
 Salt and pepper to taste
1/4 cup grated Parmesan cheese
3 tablespoons unsalted butter
1  1/4 lb medium shrimp, peeled, deveined with tails intact
2 garlic cloves, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for garnish
2 tablespoons roughly chopped fresh parsley

• Bring 3 cups of water to a boil and whisk in grits
• Add 1 teaspoon of salt and 1/2 teaspoon pepper
• Reduce heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes
• Stir in Parmesan cheese and 1 tablespoon of butter. (I omitted the butter, and it tasted fine)
• Season the shrimp with salt and pepper. (I omitted the salt)
• Melt 2 tablespoons of butter in a large skillet over medium-high
• Add the shrimp, garlic and cayenne.  Toss until the shrimp is pink, 3 to 4 minutes. 
• Remove from the heat and add 2 tablespoons water, the lemon juice and parsley, stir and coat the shrimp with the sauce and season with salt and pepper.

-Queenie Cuisine

Crab-Shrimp Casserole

I began a new tradition last year on Christmas eve by serving this to my husband.  I must confess, it is my neighbor's homemade recipe.  (She is a great cook!)  This is a quick and elegant recipe which is would certainly add to any holiday menu!

2 cups cooked rice
1 lb cooked shrimp
1 lb cooked crab meat
1 cup celery
1/2 cup onion
1 cup mayonnaise
1 cup grated cheddar cheese
Salt, pepper and garlic

• Saute celery, onion and garlic until tender in butter and or olive oil
• Mix with other ingredients and place in a casserole dish
• Cook and cover at 350 degrees for 45 minutes
• Sprinkle some cheese and panko bread crumbs for the last 10 minutes, uncovered.

-Queenie Cuisine