Restaurant Recreation: Willie G’s Oyster Bar Trash
Last week for my birthday the parentals and the weeone took me to dinner at Willie G’s Seafood & Steaks. It’s a white-tablecloth-dark-walls kind of place that serves my favorite kind of food…seafood. We ate at Willie G’s for Easter this past year as well because my mother insists on white tablecloths for Easter and my father and I insist on a place serving boiled crawfish. It’s a good compromise and a terrific restaurant.
Anyway, at dinner on my birthday we ordered an appetizer I’d never gotten before – Oyster Bar Trash. The Willie G’s menu describes it as blackened shrimp with jumbo lump crabmeat. I think they’re understating its awesomeness by a whole heck of a lot. This was such a great dish that I wanted it again and as a meal.
Fast forward to the other night when I realized that I had shrimp and some crab claw meat and figured I could make do enough to replicate this dish. I planned to serve it with white rice (just like the Willie G’s appetizer plate) and also roast some roma tomatoes to round it out as a meal rather than a snack. 🙂
So I blended my own blackening seasoning (recipe below), made some clarified butter and began. This was a smashing success! I’m sure that I used less butter than they did at Willie G’s, but this was oh so good and will definitely be repeated in this house. This would be great as a topping on a salad, as an appetizer, as a meal with great veggie sides. If you’re a seafood lover you will thank yourself for eating this one.
By the way, the weeone had never had blackened anything before. Turns out, she’s a fan! She even wanted MORE blackening seasoning on the Oyster Bar Trash that I made. I think she just might be my kid after all.
*This was scheduled to be posted next week, but my friend, Kim, couldn’t wait for the recipe and I couldn’t be bothered to type it up twice. Here you go, Kim…I hope you love it as much as we did.
- Serving size: 2 oz crab, 3 oz shrimp, ½ cup rice
- Calories: 318
- Fat: 8.1g
- Saturated fat: 4.1g
- Unsaturated fat: 3.2g
- Carbohydrates: 27.4g
- Sodium: 315.5mg
- Fiber: 0.3g
- Protein: 31.2g
- Cholesterol: 195.2mg
- 2 tablespoons unsalted butter, clarified
- 5 ounces jumbo lump crabmeat
- 6 ounces peeled and deveined shrimp
- Blackening Seasoning (recipe also on www.agirlinthesouth.com)
- 1 cup white Rice
- In a cast iron skillet preheated to medium-high heat, add the clarified butter and the shrimp, cooking until they're about half the way done.
- Add the crabmeat and sprinkle with blackening seasoning. About 1-2 tablespoons or to your taste. Continue cooking the shrimp until they are just cooked and the crabmeat is heated, then remove from the heat.
- Serve 2 ounces of crabmeat and 3 ounces of shrimp with a ½ cup of white rice.
- Serving size: 4 halves
- Calories: 66
- Fat: 4g
- Carbohydrates: 8g
- Fiber: 1.9g
- Protein: 1.5g
- 8 roma (or plum) tomatoes, cut in half lengthwise
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ teaspoon coarse salt
- ¼ teaspoon ground pepper
- Preheat oven to 425 degrees.
- Mix the oil, seasonings and herbs in a small dish. Place tomatoes on a baking sheet. Drizzle the oil and seasonings over all the tomatoes with cut sides facing up. Roast for about 30-35 minutes or until soft.
- 1 heaping tablespoon paprika
- 2 teaspoons salt
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon onion powder
- ¼ to ½ teaspoon ground cayenne pepper
- 2 teaspoons black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Mix well and store in a sealed container.
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