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Recipes With Mary, 742 Maple Grove Drive, Willowbrook, CA (2026)

06/24/2026

Crispy Fried Red Snapper & Seared Shrimp Grits

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4

🔥🔥🔥Ingredients

The Crispy Snapper & Seared Shrimp

4 red snapper fillets

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 cup yellow cornmeal

1/2 cup all-purpose flour

3 tbsp Cajun seasoning (divided)

Vegetable oil for frying

1 tbsp olive oil

The Creamy Cheese Grits

1 cup stone-ground grits (or creamy mashed cauliflower for low-carb)

2 cups chicken broth

2 cups heavy cream

1 1/2 cups cheddar cheese, freshly grated

2 tbsp unsalted butter

The Thick Orange-Red Cajun Butter Drip & Garnish

4 slices bacon, cooked crisp and crumbled

4 tbsp butter

2 cloves garlic, minced

1/4 cup heavy cream

1 tbsp Cajun seasoning

1 tsp smoked paprika (for that rich orange-red color)

Fresh parsley, chopped

Lemon wheels, for serving

🔥🔥🔥Instructions

Cook the Grits: In a medium saucepan, bring the chicken broth and heavy cream to a gentle boil. Slowly whisk in the stone-ground grits. Reduce the heat to low, cover, and let simmer for 15 to 20 minutes until perfectly tender. Stir in the grated cheddar and butter until completely smooth, rich, and velvety.

Fry the Snapper: Submerge the red snapper fillets completely in the buttermilk. In a separate bowl, whisk together the cornmeal, flour, and 2 tablespoons of the Cajun seasoning. Dredge the fish heavily in the dry mixture until completely coated. Heat the vegetable oil in a large cast-iron skillet to 350°F (175°C) and fry the fillets for 4 to 5 minutes per side until they develop a beautifully crispy, golden-brown crust. Remove and drain on a wire rack.

Sear the Shrimp: Toss the raw shrimp with the remaining 1 tablespoon of Cajun seasoning. In a separate skillet, heat the olive oil over medium-high heat. Sear the shrimp for 1 to 2 minutes per side just until they turn beautifully bright pink and develop a slight char. Remove from the pan.

Build the Thick Drip: In the same skillet used for the shrimp, melt the 4 tablespoons of butter over medium heat. Sauté the minced garlic until fragrant, then heavily whisk in the heavy cream, extra Cajun seasoning, and smoked paprika. Let it reduce for 1 minute into a rich, thick, glossy orange-red creamy Cajun butter sauce.

Assemble and Drip: Spoon a generous bed of the hot creamy cheese grits onto a large serving plate. Arrange the seared bright pink shrimp around the grits, then rest a massive crispy fried red snapper fillet right on top. Heavily sprinkle the entire plate with the crumbled crispy bacon bits. Flood the bowl completely with an extra massive, heavy, scroll-stopping thick orange-red Cajun butter sauce drip straight from the pan! Garnish with fresh chopped parsley and a lemon wheel. Serve immediately.

06/24/2026

Sheet Pan Crispy Shrimp Tacos

The ultimate low-carb/healthy handheld bite! 🌮🦐🥑

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4

🔥🔥🔥Ingredients:

The Handheld Base

8 low-carb tortillas

Fresh cilantro, chopped (for garnish)

The Sheet Pan Seafood

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tbsp taco seasoning

1/2 tsp garlic powder

Salt and black pepper to taste

The Crunchy Slaw

2 cups shredded purple cabbage

1 tbsp lime juice

Pinch of salt

The Thick Pale Green Avocado Sauce Drip

1 ripe avocado

1/4 cup sour cream or plain Greek yogurt

2 tbsp fresh lime juice

1/4 cup fresh cilantro

1 clove garlic

Salt to taste

Splash of water (to blend)

🔥🔥🔥Instructions:

Prep the Seafood: Preheat your oven to 400°F (200°C). Place the raw shrimp on a lined baking tray for an easy, low-friction sheet pan cleanup. Drizzle with olive oil and toss evenly with the taco seasoning, garlic powder, salt, and black pepper.

Bake to Perfection: Bake for 8 to 10 minutes just until they turn into beautiful, juicy bright pink shrimp.

Make the Crunchy Slaw: While the shrimp bakes, toss the shredded purple cabbage with the lime juice and a pinch of salt. This creates that bright, vibrant crunch.

Blend the Drip: In a blender or food processor, combine the ripe avocado, sour cream, fresh lime juice, cilantro, garlic, salt, and a splash of water. Blend until it becomes an incredibly rich, thick, pale green avocado sauce.

Assemble and Drip: Warm your low-carb tortillas. Lay down a generous bed of the vibrant crunchy purple cabbage slaw. Top heavily with the hot bright pink sheet pan shrimp. Flood every single taco with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with fresh cilantro and serve immediately!

06/23/2026

🔥🔥🔥Creamy Garlic Butter Lobster Rolls🔥🔥🔥

Ingredients

The Lobster:

1.5–2 lbs pre-cooked lobster tail and claw meat, removed from shells and cut into large chunks

2 large, split-top brioche hot dog buns

The Garlic Butter & Mayo Base:

1/2 cup (1 stick) unsalted butter, melted

4 cloves garlic, finely minced

1 tbsp lemon juice

1/4 cup mayonnaise

1 tbsp finely chopped fresh parsley

Salt to taste

The Massive Top Drip & Garnish:

1/2 cup (1 stick) unsalted butter (for finishing)

4 cloves garlic, minced (for finishing)

1 tbsp lemon juice (for finishing)

Freshly finely chopped green chives, for abundant garnish

Old Bay seasoning or paprika, for abundant dust

Instructions

Prepare the Mayo Base: In a small bowl, heavily mix the mayonnaise, 1 tablespoon of lemon juice, finely chopped parsley, and a pinch of salt until velvety.

Infuse the Butter: In a separate saucepan, melt 1/2 cup of butter with 4 cloves of minced garlic over low heat. Let it simmer gently for 2 to 3 minutes, just until the garlic is fragrant and infused, without burning. Stir in 1 tablespoon of lemon juice and remove from heat. Let it cool slightly, then heavily whisk it into the mayo base to create a rich, creamy, thick emulsion.

Deeply Toast the Buns: Heat a clean skillet or griddle. Deeply toast the outside of the top-split brioche buns on all sides until they develop a rich, deep caramelized golden-brown crust. Keep the soft inner pocket from burning. Butter the inner split and grill briefly.

Build the Roll: Spread a generous layer of the creamy, thick garlic-mayo emulsion into the bottom pocket of each warm bun.

Toss the Lobster: In the remaining warm garlic butter saucepan (wipe it out if needed and melt a fresh 1/2 stick of butter with garlic and lemon for the final glaze), add the pre-cooked lobster meat and toss gently just to warm it and heavily coat every single piece. Do not overcook.

Assemble and Drip: Heavily load the brioche buns with the massive chunks of butter-coated lobster meat. Piling it high and heavy. Make sure every piece is enveloped in the glossy, rich garlic butter emulsion. Flood the whole roll entirely with an extra massive, heavy, scroll-stopping thick creamy garlic butter drip straight from the finishing pan! Dust generously with Old Bay seasoning and paprika, then completely smother with fresh finely-chopped green chives. Serve immediately while warm, on a rustic wooden board, and hold it up high for that perfect photo op!

06/22/2026

Ruth’s Chris Style Crab & Corn Au Gratin A decadent steakhouse side dish featuring sweet corn and lump crab meat baked in a rich, cheesy cream sauce.

Prep Time: 15 mins | Cook Time: 30 mins | Servings: 6

🔥🔥🔥Ingredients: The Base:

4 cups Corn kernels (Fresh, frozen, or canned—drain well!)

½ lb Lump Crab Meat, picked over for shells (the star of the show)

2 tbsp Unsalted Butter

2 tbsp All-purpose flour

1½ cups Heavy Cream (Do not swap for milk—this is the secret!)

½ cup Whole Milk

1 tsp Sugar (enhances the corn's natural sweetness)

1 tsp Old Bay Seasoning (replaces plain salt for the seafood version)

¼ tsp White pepper

The Cheesy Finish:

½ cup Gruyère Cheese, shredded (Nutty and melts perfectly)

¼ cup Parmesan Cheese, grated

Optional Topping: 2 tbsp Melted butter + ¼ cup Panko breadcrumbs + 1 tbsp Parsley

🔥🔥🔥Instructions:

Prep: Preheat oven to 375°F (190°C). Lightly butter a baking dish.

Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute (don't let it brown).

Create the Cream Sauce: Slowly whisk in the heavy cream and milk until smooth. Simmer for 2 minutes until slightly thickened. Stir in the sugar, Old Bay, and white pepper.

The "Ruth's Chris" Secret Step: Add the corn to the sauce. Pro Tip: Take 1 cup of the corn/cream mixture out and blend it until smooth (use a blender or immersion blender). Stir it back into the pot. This creates that signature thick, silky texture!

Cheesy Crab Fold: Remove from heat. Stir in the Gruyère and Parmesan until melted. GENTLY fold in the Lump Crab Meat. Be careful not to break up the big beautiful chunks!

Bake: Transfer to the baking dish. Mix the Panko with melted butter and parsley (if using) and sprinkle on top. Bake uncovered for 25–30 minutes until bubbly and lightly golden brown.

Serve: Let it rest for 5 minutes (so the sauce sets) before serving hot!

06/22/2026

Shrimp Avocado Lettuce Boats Creamy avocado, juicy shrimp, and crisp lettuce make a fresh, crunchy bite. A perfect no-cook light meal.

Serves: 4 | Prep Time: 15 mins | Cook Time: 0 mins

🔥🔥🔥Ingredients: The Salad Mix:

12 oz Cooked Shrimp, peeled and chopped

2 ripe Avocados, diced

2 small Tomatoes, diced

¼ Red Onion, finely chopped

¼ cup Fresh Cilantro, chopped

The Zesty Dressing:

3 tbsp Olive Oil

Juice of 1 Lemon

½ tsp Garlic Powder

½ tsp Salt & ¼ tsp Black Pepper

The Vessel:

8 large Romaine Lettuce Leaves (wash and dry them well for maximum crunch!)

🔥🔥🔥Instructions:

Prep the Shrimp: Chop the cooked shrimp into small, bite-sized pieces.

Combine: In a large bowl, mix the shrimp, diced avocado, tomatoes, onion, and cilantro.

Make the Dressing: In a small cup, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.

Toss: Pour the dressing over the shrimp mix and stir gently (try not to mash the avocado!).

Assemble: Spoon the mixture generously into the lettuce leaves.

Serve: Serve right away while the lettuce is crisp and the avocado is bright green.

💡 Chef's Tip: Want it creamier? Use Mayo instead of olive oil for extra richness. Storage Note: This salad keeps for 1 day in the fridge.

06/22/2026

Creamy Garlic Parmesan Shrimp Roll-Ups Soft, golden, and filled with buttery seafood goodness , this is the kind of comfort dish that makes everyone slow down and savor every bite.
Temp: 375°F (190°C) | Cook Time: 18–20 mins | Yield: 8 Roll-Ups

🔥🔥🔥Ingredients: The Shrimp Filling:
1 lb Shrimp, peeled, deveined
4 oz Cream Cheese, softened
1 cup Shredded Mozzarella
½ cup Grated Parmesan
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt & Black Pepper, to taste
The Roll-Ups:
8 soft Flour Tortillas
Garlic Butter Topping:
2 tbsp Butter, melted
½ tsp Garlic Salt
½ tsp Dried Parsley
Optional Garlic Dipping Sauce:
½ cup Melted Butter
4 cloves Garlic, minced
1 tbsp Lemon Juice
1 tbsp Chopped Parsley

🔥🔥🔥Instructions:
Prepare the Filling: In a bowl, mix cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until smooth. Fold in shrimp gently, you want it creamy, not overmixed.
Assemble the Roll-Ups: Warm tortillas slightly so they bend easily. Spoon the shrimp mixture down the center of each tortilla and roll tightly.
Brush & Bake: Place roll-ups seam-side down in a greased baking dish. Brush generously with melted butter mixed with garlic salt and parsley. Bake at 375°F (190°C) for 18–20 minutes, until golden, bubbly, and lightly crisp on top.
Make the Garlic Dip (Optional but Worth It): Melt butter gently, add garlic, cook 30 seconds, then stir in lemon juice and parsley.
Serve Warm: Slice or serve whole with extra sauce on the side. Best enjoyed hot, creamy, and comforting

06/21/2026

The 4th of July plate America didn't know it needed 🇺🇸🦐

4th of July Sheet Pan Crispy Snapper Sliders with Old Bay Crema
A red, white & blue-worthy 4th of July centerpiece! Crispy panko-crusted snapper sliders stacked in toasted brioche buns with a sweet-tart apple slaw and a thick, smoky high-protein Old Bay crema. Sheet pan easy, perfect for feeding a holiday crowd with zero mess.

🔥🔥🔥🔥INGREDIENTS
• 1.5 pounds red snapper fillets, cut into slider-size portions
• 1 tablespoons olive oil
• 0.8 cups panko breadcrumbs
• 1 teaspoons Old Bay seasoning
• 0.5 teaspoons garlic powder
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons salt
• 1 teaspoons cooking spray
• 1 green apple, julienned
• 1.5 cups shredded purple cabbage
• 1.5 cups shredded green cabbage
• 2 tablespoons apple cider vinegar
• 1 teaspoons honey
• 1 pinch pinch of salt for slaw
• 0.5 cups Greek yogurt (0% fat)
• 1.5 teaspoons Old Bay seasoning (for crema)
• 1 teaspoons Dijon mustard
• 0.5 lemon, juiced
• 1 garlic clove, minced
• 1 pinch pinch of salt for crema
• 4 brioche slider buns, toasted
• 1 tablespoons butter, for toasting buns
• 1 tablespoons fresh dill, chopped, for garnish

🔥🔥🔥🔥STEPS
1. Prep the sheet pan: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Crust the snapper: Mix 0.8 cups panko breadcrumbs, 1 teaspoons Old Bay seasoning, 0.5 teaspoons garlic powder, 0.5 teaspoons smoked paprika, and 0.5 teaspoons salt in a shallow bowl. Brush snapper portions with 1 tablespoons olive oil, then press firmly into the panko mixture on both sides until evenly coated.
3. Bake the snapper: Place coated snapper on the lined sheet pan, spaced apart. Spray generously with 1 teaspoons cooking spray. Bake until golden, flaky, and crisp on the edges.
4. Make the apple slaw: While the fish bakes, toss 1 green apple, julienned, 1.5 cups shredded purple cabbage, and 1.5 cups shredded green cabbage with 2 tablespoons apple cider vinegar, 1 teaspoons honey, and 1 pinch pinch of salt for slaw. Let sit so the flavors come together.
5. Blend the Old Bay crema: Whisk 0.5 cups Greek yogurt (0% fat), 1.5 teaspoons Old Bay seasoning (for crema), 1 teaspoons Dijon mustard, 0.5 lemon, juiced, 1 garlic clove, minced, and 1 pinch pinch of salt for crema until completely smooth and thick.
6. Toast the buns: Toast 4 brioche slider buns, toasted cut-side down in a pan with 1 tablespoons butter, for toasting buns until golden.
7. Assemble the sliders: Spread the Old Bay crema on both halves of each bun, stack the crispy snapper, pile high with the apple slaw, and finish with 1 tablespoons fresh dill, chopped, for garnish. Serve immediately.

Save this for your cookout menu! 💾👇

06/21/2026

Sheet Pan Crispy Cod Bites with Garlic-Sriracha Crema
Crispy panko-crusted cod bites baked on one sheet pan, served over a crunchy purple cabbage slaw and drenched in a thick high-protein garlic-sriracha crema. No frying needed.

🔥🔥🔥INGREDIENTS
• 1.5 pounds fresh cod fillets, cut into bite-size chunks
• 1 tablespoons olive oil
• 1 cups panko breadcrumbs
• 1 teaspoons garlic powder
• 1 teaspoons smoked paprika
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 1 teaspoons cooking spray
• 2 cups shredded purple cabbage
• 1 lime, juiced
• 1 pinch pinch of salt for slaw
• 0.5 cups Greek yogurt (0% fat)
• 2 tablespoons sriracha
• 2 garlic cloves, minced
• 0.5 lime, juiced (for crema)
• 1 teaspoons honey
• 1 pinch pinch of salt for crema
• 1 teaspoons sesame seeds, for garnish
• 1 lime wedges, for serving

🔥🔥🔥STEPS
1. Prep the sheet pan: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Season the cod: In a bowl, mix 1 cups panko breadcrumbs, 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Toss the cod chunks with 1 tablespoons olive oil, then press each piece firmly into the panko mixture until evenly coated.
3. Bake the cod bites: Arrange the coated cod bites in a single layer on the sheet pan, spaced apart. Spray generously with 1 teaspoons cooking spray. Bake until golden and crispy, flipping halfway through.
4. Make the slaw: While the cod bakes, toss 2 cups shredded purple cabbage with 1 lime, juiced and 1 pinch pinch of salt for slaw to create a vibrant, crunchy base.
5. Blend the crema: Whisk together 0.5 cups Greek yogurt (0% fat), 2 tablespoons sriracha, 2 garlic cloves, minced, 0.5 lime, juiced (for crema), 1 teaspoons honey, and 1 pinch pinch of salt for crema until completely smooth and thick.
6. Assemble and drip: Lay down a bed of the crunchy purple cabbage slaw, top with the hot crispy cod bites, and flood with a heavy drizzle of the garlic-sriracha crema. Finish with 1 teaspoons sesame seeds, for garnish and serve with 1 lime wedges, for serving.

06/21/2026

Salmon Salad Deviled Eggs

A high-performing low-carb leaning appetizer perfect for your 4th of July cookout! Handheld deviled eggs heavily stuffed with a rich, creamy pink salmon salad, served over a vibrant purple cabbage slaw for that ultimate crunchy seafood and slaw contrast. Every single bite is heavily flooded with a massive, heavy, scroll-stopping thick pale green avocado sauce drip!
Save this for your holiday weekend! 💾👇

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 12 halves

Ingredients

The Handheld Eggs & Salmon Salad

6 large eggs, hard-boiled, peeled, and halved lengthwise

6 oz cooked pink salmon, flaked (canned or freshly baked)

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp fresh dill, chopped

Salt and black pepper to taste

The Crunchy Slaw

1 cup shredded purple cabbage

1 tbsp lemon juice

The Thick Pale Green Avocado Drip

1 ripe avocado

1/4 cup sour cream or Greek yogurt

1 clove garlic, minced

1 tbsp lemon juice

Pinch of salt

Instructions

Prep the Eggs: Remove the cooked yolks from the hard-boiled egg halves and place them into a medium mixing bowl. Arrange the empty egg white halves on a serving platter.

Mix the Salmon Filling: Mash the egg yolks with a fork until perfectly smooth. Fold in the flaked pink salmon, mayonnaise, Dijon mustard, fresh dill, salt, and black pepper. Mix until it forms a thick, rich, and creamy salmon salad.

Stuff the Handheld Bites: Generously spoon or pipe the thick pink salmon salad mixture back into the hollowed-out egg white halves.

Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lemon juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, minced garlic, lemon juice, and salt. Blend until completely smooth to create a rich, thick, velvety pale green avocado sauce.

Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw on your 4th of July party platter and rest the heavily stuffed eggs directly on top. Flood the handheld deviled eggs entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with extra fresh dill and serve chilled.

06/21/2026

Sheet Pan Crispy Rice Paper Shrimp Rolls (Three Ways)
These low-carb healthy sheet pan crispy rice paper shrimp rolls deliver the ultimate crunchy seafood and slaw contrast. Using a low-friction sheet pan method, these handheld rolls are packed with bright pink shrimp and purple cabbage. Dip them for a thick pale green avocado sauce drip.

Prep time: 20 minutes
Cook time: 18 minutes
Servings: 4

🔥🔥🔥Ingredients:

The Base Filling: 1 1/2 lbs large shrimp (peeled, deveined, roughly chopped), 8 rice paper wrappers, 1 cup shredded purple cabbage, 1/4 cup fresh cilantro, 2 spring onions (sliced), 1 tsp sesame oil, 1 tsp soy sauce, cooking spray.

The Avocado-Garlic Crema (The Drip): 1 ripe avocado, 1/2 cup Greek yogurt (0% fat), 2 tbsp sriracha, 2 garlic cloves (minced), juice of 1/2 lime, pinch of salt.

Variation 1 (Mango-Chili): 1/2 cup finely diced mango, 1 tsp red chili flakes.

Variation 2 (Panko-Coconut): 1/4 cup panko breadcrumbs, 1/4 cup shredded unsweetened coconut.

Variation 3 (Sesame-Crusted): 2 tbsp black sesame seeds, 2 tbsp white sesame seeds.

🔥🔥🔥Instructions:

Preheat oven to 425F (220C).

Mix chopped bright pink shrimp, purple cabbage, cilantro, spring onions, sesame oil, and soy sauce in a bowl until combined. If making the Mango-Chili variation, fold the diced mango and chili flakes directly into this filling.

Briefly dip each rice paper wrapper in warm water for 5 seconds until just pliable. Lay flat, place 2 tablespoons of filling in the center, fold sides in, and roll tightly.

For the Panko-Coconut or Sesame-Crusted variations, spread the coatings on a shallow plate. Roll the outside of the damp, freshly sealed rice paper rolls in the dry mixture until evenly coated.

Place all rolls seam-side down on a lined sheet pan. Spray generously with cooking spray on all sides.

Bake 16 to 18 minutes flipping halfway until golden and crispy all over. No frying needed.

Blend the avocado, Greek yogurt, sriracha, garlic, lime juice, and salt until thick and perfectly smooth.

Serve the crispy rolls warm and handheld, dipping them into the avocado-garlic crema.

Recipes With Mary

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