Chris' Seafood Grille

Chefs Chris Trovas
810 E. Gregory St., Pensacola, Fl (850) 438-7711

Orleans BBQ Shrimp, Portabello Burger,
Stuffed Softshell Crabs


Orleans BBQ Shrimp

  • 1 lb. shrimp (21-25 count)
  • 4 oz. butter
  • 2 Tbsp. Chris' blackening spice
  • 2 Tbsp. finely diced onions
  • 2 Tbsp. finely diced green bell peppers
  • 2 Tbsp. finely diced red bell peppers
  • 2 Tbsp. finely diced yellow bell peppers
  • 2 Tbsp. prepared BBQ sauce
  • 1 loaf French bread, toasted

In a large skillet, heat butter until melted. Add the onions and peppers and saute until tender. Add Chris' blackening spice. Add the shrimp and BBQ sauce and saute until shrimp are done. Remember not to overcook shrimp. Toast the french bread and cut into large pieces for dipping into the sauce. Serve in a shallow bowl to hold the sauce with shrimp. Serves 4
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Portabello Burger

  • 1 Portabello mushroom
  • 1 Kaiser roll
  • 1 sliced green bell pepper
  • 1 sliced yellow bell pepper
  • 1 sliced red bell pepper
  • 1 sliced purple onion
  • 2 oz. Greek feta cheese
  • 1 oz. sliced black olives
  • Lettuce
  • Roma tomatoes

Remove the stem for the portabello and wash cap. Score the cap in a diamond pattern and brush lightly with olive oil. Place the mushroom, pepper rings and onions on a hot grill. Toast the roll and place the grilled mushroom on the bottom of the roll. Top with the grilled peppers and onions. Sprinkle with feta cheese and black olives. Garnish top bun with fresh lettuce and Roma tomato slices.
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Stuffed Softshell Crabs

  • 2 softshell crabs
  • 4 oz. bread crumbs
  • 2 oz. chopped celery
  • 2 oz. chopped green peppers
  • 2 oz. chopped yellow onion
  • 1 cup heavy cream
  • 1 cup melted unsalted butter
  • 2 Tbsp. chopped garlic
  • 2 tsp. dried basil
  • 2 Tbsp. Zatarans Liquid crab boil
  • 4 oz. cooked crawfish
  • 2 oz. self-rising flour
  • 2 oz. olive oil

In a large skillet, heat half the butter and add the garlic, peppers, onions, and celery and saute until tender. Add the rest of the ingredients and combine. Mixture should be the consistency of a wet dough. If too dry, add more cream and butter. If too wet, add more bread crumbs. Clean the crabs by removing the sand bag and gills but leave the outer connected. Take a generous portion of the dressing and fill the cavity of the crab. Dredge the crabs in the flour and in another skillet, heat the olive oil and saute the crabs. When crabs are crispy on both sides, remove from heat and drain. May be topped with hollandaise or burre blanc sauce.
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