Articles by B. Coop

Shrimp and Grits

Recipes, Seafood
Posted on 2 Comments on Shrimp and Grits

Well, actually it’s Garlic and Herb Shrimp and Polenta with a Pancetta and white wine reduction cream sauce. But, ya know, we’ll keep it simple. I believe God is gonna send me a husband through this dish. Watch! If you’re waiting on a ring or want something special from someone, make this for them! Thank me later. I know, I know, I’ve been on a shrimp kick lately. But, this recipe was requested and who doesn’t love shrimp? Watch me make this manna from heaven!

 

Shrimp And Grits
Serves 4
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Grits
  1. 1 cup stone ground corn grits or polenta
  2. 2 cups chicken broth
  3. 1 cup heavy cream or half and half
  4. 1/2 teaspoon of each Basil, parsley, onion powder, and Garlic & Herb Mrs. Dash
  5. 2 tablespoons of butter
  6. 1/2 cup shredded smoked cheddar or cheese of your choice
Shrimp Sauce
  1. 1 lb shrimp
  2. 1 tablespoon Garlic & Herb Mrs. Dash
  3. 1 tablespoon seasoned salt
  4. 1/2 cup diced pancetta or bacon
  5. 1/2 onion diced
  6. 1 tablespoon minced garlic
  7. 1/3 cup dry white wine
  8. 1/2 cup heavy cream or half and half
  9. 1/3 cup grated Parmesan
  10. juice from half of one lemon
  11. fresh parsley
Grits
  1. Add liquids and spices to the saucepan
  2. Bring to a boil
  3. Whisk in grits for 1 mins
  4. Add butter
  5. Lower heat and cover
  6. Use cooking time on the grits package as a guide
  7. When they are finished, add in cheese
  8. Keep warm
Shrimp Sauce
  1. Oil pan
  2. Add in pancetta or bacon
  3. Then onion
  4. Saute until brown
  5. Lower heat and add minced garlic
  6. Pour in wine; simmer until it has reduced
  7. Add shrimp
  8. Cook shrimp until the blush
  9. Add butter
  10. Then cream and cheese
  11. Simmer on low until sauce thickens
  12. Taste and adjust seasoning if needed
  13. Add lemon juice
  14. Sprinkle in parsley
  15. Serve over grits
  16. Enjoy!
Coop Can Cook https://coopcancook.com/

Bang Bang Shrimp/Sweet Chili Sauce Recipe

Recipes, Seafood
Posted on 3 Comments on Bang Bang Shrimp/Sweet Chili Sauce Recipe

First, I want to wish all of my Cookies a Happy Father’s Day weekend!!! Super dads, you are appreciated! In honor of the holiday, I’m giving you a 3 for 1 tonight! That’s right, Cooks. I’m showing you how to make my version of Bonefish Grill’s amazing Bang Bang Shrimp! In order to make the Bang Bang Shrimp sauce, you need sweet chili sauce. You can absolutely buy that at the store. However, it is super easy to make at home! I’ll show you how.

You can serve these shrimp over lettuce as an appetizer like Bonefish Grill does or you can put it on bun like B. Coop does. bang-bang-shrimp-sandwichEither way, they are delicious!! MAKE THESE! Perfect for Father’s Day too!

Love,
B. Coop

Bang Bang Shrimp/ Sweet Chili Sauce
Yields 31
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Sweet Chili Sauce
  1. 1/2 tablespoon of chili flakes
  2. 1 tablespoon of minced garlic
  3. 1 tablespoon rice vinegar
  4. 1/4 cup ketchup
  5. 1/3 cup granulated sugar
  6. 1/3 cup of water
  7. salt to taste
  8. 1 tablespoon of cornstarch
Bang Bang Sauce
  1. 1/2 cup mayo
  2. 3 tablespoons of Sweet Chili Sauce
  3. 3 squirts of Sriracha
Shrimp
  1. 1 lb 31/40 large shrimp
  2. Seasoned Salt
  3. Onion Powder
  4. Accent
  5. 1/2 cup of cornstarch
  6. 2 tablespoons flour
  7. 1 tablespoon cornmeal
  8. 1 egg
  9. 1/4 cup milk
  10. oil for frying
Sweet Chili Sauce
  1. Combine all ingredients except cornstarch into a saucepan
  2. Whisk well on medium heat
  3. Bring to a boil and lower heat
  4. Simmer for 5 mins
  5. Remove 1 tablespoon of sauce and mix it with 1 tablespoon of cornstarch
  6. Slowly pour into sauce to thicken
  7. Remove from heat and cool
  8. Can be stored in the refrigerator for 2 weeks
Bang Bang Sauce
  1. Mix all ingredients together
  2. Refrigerate for at least 20 mins.
Shrimp
  1. Pat dry and season lightly with seasoned salt and Accent
  2. Whisk egg and milk together
  3. In a separate dish, mix the flour, cornstarch, and cornmeal together
  4. Dip each shrimp into the egg mixture and then the flour mixture
  5. Heat vegetable oil and fry shrimp for 3 minutes or until golden brown
  6. Drain on paper towels and then toss in Bang Bang Sauce.
  7. Serve over lettuce or on bun
  8. Enjoy!
Coop Can Cook https://coopcancook.com/

Summertime Lobster Rolls

Recipes, Seafood
Posted on 1 Comment on Summertime Lobster Rolls

Lobster Rolls have been all over my Instagram timeline. So, when my friend suggested that I recreate it, it was already on my to do list. First of all, it is way too hot here in Louisiana to slave over the stove! This cool roll is the perfect summer lunch! Now, you know I’m a Southern gal. I tried my best to keep this recipe as authenticate as possible. It killed my not to add liquid crab boil to the pot while steaming those lobsters. Oh, by the way, I named the lobsters Larry and Luther. They gave their lives for this recipe. I’ll miss them. Watch me make them…

 

Gotta use cold water lobster. It’s much sweeter! Oh, and Hellmann’s mayo works best in these. Let me know if you try this roll!!

Love,

B. Coop

Lobster Rolls
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 lobster per roll
  2. Split top buns
  3. 1 tablespoon of Hellmann's mayo per lobster
  4. 1 Celery stalk with the leaves
  5. Chives
  6. Juice from 1/2 lemon
  7. salt and pepper to taste
Instructions
  1. Steam lobsters
  2. Place in a bowl of cold water to cool
  3. Remove meat and roughly chop
  4. Combine all ingredients and mix in a large bowl
  5. Refrigerate for 20 mins
  6. Butter and brown rolls
  7. Serve using one lobster per roll
  8. Enjoy!
Coop Can Cook https://coopcancook.com/

Shrimp Burgers with Chipotle Aïoli

Beef, Burgers, Recipes, Seafood
Posted on

A burger feels right for tonight! Don’t make it boring tho. Try my Shrimp Burgers with a Chipotle Aïoli? don’t let aïoli scare you. Just a fancy word for saucin’ lol You can use my burger recipe or just make your favorite. Mine should be your favorite though. Just kidding! But, not really. It should! lol I serve these with pineapple spears instead of french fries. Because, well, I just use any excuse I can find to eat pineapples. 

Love,

B.Coop

1shrimpburger

Shrimp Burgers with Chipotle Aïoli
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Burgers
  1. 1 1/2 lbs ground chuck
  2. 2 tsp cajun seasoning
  3. 1 tsp onion powder
  4. 1 tsp garlic powder
  5. 1 tsp accent
  6. 1 tsp chili powder
  7. 1 tsp ground cumin
  8. 1/4 cup Worcestershire Sauce
  9. 1 egg
  10. 1/3 cup of breadcrumbs
  11. 3 tsp water
Shrimp
  1. 1 lb of 31/40 count shrimp
  2. 1 tablespoon of olive oil
  3. 1 clove of minced or crushed garlic
  4. 1 tablespoon of onion powders
  5. 1 tablespoon smoked paprika
Aïoli
  1. 1/2 cup of mayo
  2. 2 tablespoons of chipotle sauce
  3. 2 teaspoons of lime juice
  4. 1 clove crushed garlic or 1 tablespoon of garlic powder
  5. chives
  6. salt to taste
Instructions
  1. Season meat with the onion & garlic powders, Tony's, Accent, chili powder, cumin, and Worcestershire sauce.
  2. Add an egg and 1/3 cup of bread crumbs.
  3. Add the water. (Don't skip this! It makes the burgers super moist.)
  4. Mix well
  5. Grill, fry, or bake the burgers to your desired level of doneness (is doneness a word? Probably not.)
Shrimp
  1. Season and sear in olive oil until they blush.
  2. Easy, huh? You're welcome!
Aïoli
  1. Take allllllll ingredigents and whisk it together well
  2. Ya done!
  3. Enjoy!
Coop Can Cook https://coopcancook.com/

Sausage & Onion Gravy over Garlic Mashed Potatoes

Chicken, Pork, Recipes
Posted on

Received some requests for quick, easy meals! I’ve got ya covered! This is comfort in a bowl! It’s a play on smothered potatoes. But, it takes less cooking time and has more flavor!  I used chicken and green onion sausage, but feel free to use your favorite. Watch me cook…

SAM_0656Hope you try this! I know your family will love it. I’ll have more quick meals coming of soon! As well as some healthy and fresh dinner ideas. Anymore requests? Let me know! I love hearing from you guys! And please subscribe to my Youtube for more tutorials. Follow me on my other social media pages as well. 

Love,

B. Coop

 

Sausage & Onion Gravy over Garlic Mashed Potatoes
Serves 4
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 5-6 potatoes
  2. 1 lb sausage
  3. 1 Tablespoon of olive oil
  4. 1 sliced onion
  5. 2 Tablespoons of flour
  6. 2 cups of beef broth
  7. 2 Tablespoons of butter
  8. 2 oz cream cheese
  9. 1 cup grated Parmesan
  10. 2 Tablespoons of granulated garlic
  11. 1 Tablespoon of onion powder
  12. 2 Teaspoons Accent
  13. Salt and Pepper to taste
  14. fresh parsley to garnish
Potatoes
  1. Peel and chop potatoes
  2. Cover with salted water and boil until fork tender
  3. Drain.
  4. Add in butter, cream cheese, Parmesan, garlic, and Accent
  5. Mash well.
Sausage & Gravy
  1. Add oil and onions
  2. Saute onions until browned
  3. Add sausage, lower heat, cover, and smother for 10 mins.
  4. Stir in the flour
  5. Pour in broth
  6. Simmer for 5 mins
  7. Taste and Adjust seasoning
  8. Gravy with thicken as it cools
  9. Spoon over potatoes
  10. Enjoy!
Coop Can Cook https://coopcancook.com/

Lemony Cheesecake Bars with a Butter Pecan Crust

Desserts, Recipes
Posted on

So, as you already know, Coop HATES baking! No, I really hate it! But, my Youtube channel needed some sweetness and my Cookies deserve sweet treats! And these, my beloved, are indeed TREATS!SAM_0606 This crust is magical. Don’t take my word for it…TRY IT!! It’s beginner friendly, so don’t be scared! Watch me make these for you!

Love,

B. Coop

Lemony Cheesecake Bars with a Butter Pecan Crust
Yields 10
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Crust
  1. 1/3 cup of butter (softened)
  2. 1/2 cup of light brown sugar
  3. 1 cup of flour
  4. 1/3 cup chopped pecans
Cheesecake Filling
  1. 8 oz cream cheese
  2. 1 can sweetened condensed milk
  3. 3 egg yolks
  4. 1 tablespoon of self-rising flour
  5. 1/3 cup of fresh lemon juice
  6. 1 tablespoon of pure vanilla extract
  7. pinch of salt
Crust
  1. Preheat oven to 350 degrees F
  2. Blend butter and sugar together
  3. Add flour. blend until crumbly mixture forms
  4. Toss in pecans
  5. Press into a foil lined 8x8 baking pan
  6. Bake for 10-15 mins.
Cheesecake Filling
  1. Blend cream cheese and condensed milk
  2. Add in one egg yolk at a time blending in between each
  3. Mix in the lemon juice, flour, extract, and salt.
  4. Pour over the crust
  5. Shake pan, so filling rests evenly over the crust
  6. Bake for 15-18 mins
  7. Let cool at room temperature
  8. Refrigerate for at least 3 hours
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

 

Bourbon Chicken Wings

Chicken, Louisiana Favorites, Recipes
Posted on 1 Comment on Bourbon Chicken Wings

Okay, do yourself a huge favor. MAKE THESE WINGS! They are sweet, savory, spicy…Honey, they’re just EVERYTHING! This is my take on Bourbon Chicken sauce. It’s called “Bourbon Chicken”, because it was created on Bourbon Street in New Orleans. You can add Bourbon if you like. I don’t. Doesn’t even need it! Watch me whip this sauce!

SAM_0547

I hope you try this! Let me know when you do!

Love, 

B. Coop

Bourbon Chicken Wings
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Chicken
  1. 4 lbs of chicken wings
  2. Kosher salt
  3. Onion Powder
  4. Garlic Powder
  5. Parsley Flakes
  6. Paprika (1 tablespoon of each seasoning)
  7. 4 tablespoons of baking powder
  8. Finely chopped green onions (garnish)
Sauce
  1. 1 Tablespoon olive or coconut oil
  2. 3 Tablespoons minced garlic
  3. 1 teaspoon red pepper flakes
  4. 1/2 cup of light brown sugar
  5. 6 fl oz of pineapple juice
  6. 1 Tablespoon of rice vinegar or apple cider vinegar
  7. 1.3 cup of low sodium soy sauce
  8. 1/3 cup of water
  9. 3 tablespoons of ketchup
  10. Cornstarch (optional)
Chicken
  1. Preheat oven to 400 degrees F
  2. Make sure chicken is dried well
  3. Toss in the seasoning and baking soda.
  4. Bake on a wired baking rack for 40 mins; turn them over after 20 mins.
Sauce
  1. Combine all ingredigents
  2. Bring to a boil
  3. Simmer for 5 mins
  4. Remove from heat and allow to thicken (use cornstarch and water for a thicker consistency)
  5. Pour half the sauce onto the chicken
  6. Coat well
  7. Place back into the oven for 5 mins.
  8. Garnish with green onions
  9. Enjoy!
Notes
  1. Reduce the amount of red pepper flakes for a milder taste.
Coop Can Cook https://coopcancook.com/

Cajun Shrimp and Sausage Pasta

Louisiana Favorites, Pasta, Recipes, Seafood
Posted on

I love getting recipe requests! This one’s for you, Sharon! My Cajun Shrimp and Sausage Alfredo pasta! Spicy and creamy. Just how I like it! Check out the video. You don’t want to miss the bloopers at the end. WARNING!! It includes horrific “singing”!

Lol Let me know if you try this! cajun pasta

Love,

B. Coop

Cajun Shrimp and Sausage Alfredo
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 pound shrimp
  2. 1 pound sausage (your choice)
  3. 1 lb ribbon pasta
  4. Diced Trinity (onion, celery, bell pepper) 1/2 of each
  5. 1 tablespoon of olive oil
  6. 1 capful of liquid crab boil
  7. 1 can rotel (drained)
  8. 2 tablespoons unsalted butter
  9. 1/2 cup chicken broth
  10. 1 1/2 cup half and half
  11. 1 cup grated parmesan
  12. chopped green onions
  13. cajun spices, paprika, onion & garlic powder, and Accent
  14. salt and pepper to taste
Instructions
  1. Cook pasta according to package instructions
  2. Slice sausage and saute on low in skillet for 4 mins
  3. Toss shrimp in olive oil and season with cajun spices
  4. Sear shrimp with sausage, 1 min. per side
  5. Remove shrimp and sausage
  6. Add diced veggies and saute until tender 6-7 mins
  7. Add drained rotel
  8. Pour in chicken broth and reduce
  9. Add half and half
  10. Simmer for 5 mins.
  11. Add cheese
  12. Taste and adjust seasoning
  13. Pour over pasta
  14. Garnish with green onions
  15. Enjoy!
Notes
  1. Use whatever sausage and pasta you prefer. Skip crab boil and use roma tomatoes for a milder taste.
Coop Can Cook https://coopcancook.com/

Louisiana Crawfish Balls

Louisiana Favorites, Recipes, Seafood
Posted on 4 Comments on Louisiana Crawfish Balls
Jump to Recipe

There are two foods I can’t live without. #1 my beloved Pineapples❤️? and #2 CRAWFISH!! You’ll see a plethora of recipes including crawfish, so I hope you love them as much as I do! So…..Crawfish Balls anyone?? These little things are great for parties! SO easy to make! I know you’ll love them.

You know how important fresh ingredients are to me. When you try this recipe, you’ll understand why. The aroma that will fill your kitchen is intoxicating. They don’t call this the “Trinity” in Louisiana for nothing.

I don’t mince my crawfish tails in this recipe. I like to see those beautiful tails in each bite. So, I just roughly chop them. Doing so makes them easier to roll and combine.

We won’t use too much filler. I like that the breadcrumbs are very fine. This helps the stuffing clump together without using eggs. The butter keeps the inside of the ball nice and moist.

After rolling the balls, I place them in the refrigerator to chill for awhile. This helps them set even more. As it cools, they will band together better and prevent them from falling apart in the breading and frying process.

Happy Cooking,

B.Coop

Print

Easy Crawfish Balls

Spicy and deliciously seasoned fried crawfish rounds that are the perfect appetizers. Serve alone or with a dipping sauce.
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 12 balls

Ingredients

  • 1 lb frozen crawfish tails thawed
  • 1/2 stick unsalted butter
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced bell pepper
  • 2 stalks diced celery
  • 1 TBS crushed garlic
  • 1/4 cup chopped green onions
  • 2 cups Italian style breadcrumbs
  • 1 TBS liquid crab and shrimp boil
  • 2 TBS Cajun or creole seasoning
  • 1 tsp onion powder
  • 2 eggs
  • 1/4 cup milk
  • 2 cups all purpose flour
  • Oil for frying

Instructions

  1. After thawing, drain the fat off of the crawfish; reserve the fat.
  2. Roughly chop the crawfish; set aside.
  3. Melt butter in a pan.
  4. Add in the onions, bell pepper, celery, and garlic.
  5. Sauté for 2-3 minutes
  6. Add in the crawfish fat, liquid crab boil, 1 TBS Cajun/creole seasoning, and onion powder.
  7. Stir and simmer for 3 minutes.
  8. Add in the crawfish tails and stir until crawfish are warm; about 2 minutes. Do not overcook.
  9. Turn off the heat and remove the pan from the stove.
  10. Stir in 1 cup of the breadcrumbs and all of the green onions into the mixture.
  11. Allow the mixture to cool to room temperature.
  12. Create a breading station by whisking the egg and milk in a bowl.
  13. Next, pour the flour in one shallow dish and mix 1 TBS of Cajun seasoning into the flour.
  14. Add the remaining 1 cup of breadcrumbs into another shallow dish.
  15. When the crawfish mixture has cooled, form it into 1 inch balls.
  16. Heat oil to 350°F for frying.
  17. Dredge each ball into the flour, then the egg wash, and finally into the breadcrumbs.
  18. Fry the balls for 3 mins or until golden brown.
  19. Drain on a wired rack.
  20. Enjoy!

Praline Fudge Brownies

Desserts, Louisiana Favorites
Posted on 9 Comments on Praline Fudge Brownies

Happy Saturday!! I have something sweet AND chocolate for ya! Praline Fudge Brownies!! The brownies in the picture are homemade, but Duncan Hines wouldn’t mind helping out either. I’d rather you buy a box of mix this time if you’re new to making pralines. Because, baby, that candy needs alllll of your attention! No, don’t be afraid! It’s really a lot easier than you think. Just pray first! Jesus will fix em!

Love,
B.Coop

Praline Fudge Brownies
Serves 10
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Brownies
  1. 1 box fudge brownie mix
  2. vegetable oil
  3. water
  4. eggs
Pralines
  1. 1 1/2 cup chopped pecans
  2. 1/2 cup evaporated milk
  3. 1 cup of granulated sugar
  4. 4 tablespoons of butter
  5. 1 tsp pure vanilla
Brownies
  1. Follow package instructions.
  2. Allow brownies to cool completely before pouring on the praline topping.
Pralines
  1. First you PRAY! Lol no seriously. Candy is stressful!
  2. Then put EVERYTHING, except pecans and vanilla, in the pot.
  3. Cook on high, stirring constantly until mixture comes to a bubbly, popping boil! It will literally pop.
  4. Then turn the heat down to medium and let it cook for 3 mins! You don't even have to stir it.
  5. After 3 mins. Remove from heat, add in vanilla, and stir vigorously until candy thickens.
  6. Add pecans and quickly spread over the brownies. They harden fast.
  7. Enjoy!
Notes
  1. If you use a candy thermometer or the "soft ball method" great! This is just my way of doing it without a thermometer.
Coop Can Cook https://coopcancook.com/