Reader Recipes: Go fish!

This month’s catch of reader recipes features shrimp and catfish.

Cheesy Shrimp and Grits

Makes 4 servings.

  • 3 cups water
  • 1 cup heavy whipping cream
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 1 pound pre-cooked frozen shrimp, thawed
  • 1 cup extra-sharp cheddar cheese, shredded
  • 2 garlic cloves, minced

Optional garnish: green onions, parsley, hot sauce, seafood seasoning

In a large saucepan, bring 3 cups of water, cream, butter and salt to a boil. Reduce heat to medium, and whisk in grits. Cook 7-8 minutes, whisking constantly, until mixture is smooth. Stir in shrimp, cheese and garlic. Cook 1-2 minutes.

Note: I got this recipe from a friend who served it at her daughter’s wedding supper.

Debrah Dorrough, Heber Springs

Arkansas Catfish Patties

  • 3 (5- to 8-ounce) catfish fillets
  • 2 eggs, beaten
  • 1/2-1 cup cracker crumbs, breadcrumbs or panko
  • 1 small onion, minced
  • 2 1/4 teaspoons sage
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 2 tablespoons cooking oil, more if needed

Grind catfish fillets one time with a hand grinder (not a food processor). Add eggs, cracker crumbs, onion, sage, salt, black pepper and red pepper to fish, and mix well by hand. Chill several hours. Form into patties. Heat oil in skillet; pan-fry cakes on each side until golden.

Patricia Clements, Marmaduke

Shrimp Bisque Fettuccine

Makes 6-8 servings.

  • 2 sticks butter, melted
  • 1 medium onion, diced
  • 1 stalk celery, thinly sliced
  • 5 stalks asparagus, chopped
  • 1 medium bell pepper, diced
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper, optional
  • 2 cups pre-cooked frozen salad shrimp, thawed
  • 1 pound fettuccine, cooked

In a large pan, melt butter. Add onion, celery, asparagus and bell pepper; sauté until softened. Add flour, stirring thoroughly. Gradually stir in half-and-half to make sauce; add salt and pepper. Add shrimp, and allow mixture to come to full heat again. Toss fettuccine with sauce.

Notes: You can adjust flour and half-and-half to make sauce as thick as desired. I sometimes add shredded carrot to add some color. Milk can be substituted for half-and-half. Goes well with toasted garlic bread and salad.

David Hass, Paragould