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Recipes With Mary Welcome to Marry Recipes, where love meets the kitchen! Here, we believe every meal is a chance to create magic and share joy.

Join me as we explore mouthwatering recipes that bring hearts and families together at the dining table. From cozy comfort foods to exciting culinary adventures, let's make every dish a celebration of flavors! 🍳✨

Southern Seafood Gumbo with Crab & ShrimpA rich, deeply flavored Southern seafood gumbo loaded with juicy shrimp, sweet ...
10/16/2026

Southern Seafood Gumbo with Crab & Shrimp

A rich, deeply flavored Southern seafood gumbo loaded with juicy shrimp, sweet crab, smoky turkey sausage, and tender chicken.

🔥🔥🔥Ingredients:

For the Roux & Base:

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 medium yellow onion, diced

1 green bell pepper, diced

2 celery stalks, diced

4 garlic cloves, minced

For the Gumbo:

1 lb large shrimp, peeled and deveined

1 lb lump crab meat or 2 crab clusters

12 oz smoked turkey sausage, sliced

1 lb boneless chicken thighs or breast, cubed

6 cups chicken or seafood broth

1 can (14.5 oz) diced tomatoes, drained

1 cup sliced okra

2 tsp Cajun seasoning

1 tsp Old Bay seasoning

1 tsp smoked paprika

1 tsp dried thyme

2 bay leaves

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1/2 tsp salt, or to taste

1/4 tsp cayenne pepper, optional

2 green onions, chopped

2 tbsp fresh parsley, chopped

Cooked white rice, for serving

🔥🔥🔥How to Make It:

Make the Dark Roux:
Heat the oil in a heavy pot over medium to medium-low heat. Whisk in the flour and cook, stirring constantly, for about 20 to 25 minutes until deep brown. Do not let it burn.

Add the Vegetables & Sausage:
Stir onion, bell pepper, and celery into the roux and cook for 4 to 5 minutes. Add garlic for 30 seconds, then stir in the turkey sausage and cook for another 3 to 4 minutes.

Simmer the Gumbo:
Add chicken, tomatoes, broth, okra, Cajun seasoning, Old Bay, paprika, thyme, bay leaves, Worcestershire, garlic powder, onion powder, pepper, salt, and optional cayenne. Simmer gently for 35 to 40 minutes until the chicken is cooked through and tender.

Add the Seafood:
Stir in the shrimp and cook for about 2 to 3 minutes until nearly opaque. Gently add the crab and warm another 1 to 2 minutes, just until the shrimp are fully cooked and about 145°F (63°C).

Finish & Serve:
Remove the bay leaves and stir in green onions and parsley. Spoon the gumbo over warm white rice and serve immediately.

Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes | Servings: 6

Buttery shrimps 🔥🔥🔥🔥🔥🔥
10/15/2026

Buttery shrimps 🔥🔥🔥🔥🔥🔥

Creamy Garlic Butter Lobster, Shrimp & Scallop BisqueThis low-carb friendly bisque feels extra cozy, rich, creamy, and p...
10/15/2026

Creamy Garlic Butter Lobster, Shrimp & Scallop Bisque

This low-carb friendly bisque feels extra cozy, rich, creamy, and packed with seafood comfort food goodness.

Ingredients:

For the Seafood:

1 lb cooked lobster meat, cut into bite-sized chunks

1 lb large shrimp, peeled and deveined

1 lb sea scallops

2 tablespoons olive oil

3 tablespoons unsalted butter

4 cloves garlic, finely minced

1 teaspoon Old Bay seasoning

½ teaspoon smoked paprika

½ teaspoon Cajun seasoning

½ teaspoon garlic powder

½ teaspoon salt, or to taste

¼ teaspoon black pepper

1 tablespoon fresh lemon juice

For the Bisque:

4 tablespoons unsalted butter

1 small onion, finely diced

2 cloves garlic, minced

2 tablespoons all-purpose flour (substitute with a pinch of xanthan gum for a stricter low-carb healthy option)

2 tablespoons tomato paste

2 cups seafood broth or lobster broth

1½ cups heavy cream

1 cup whole milk

½ cup freshly grated Parmesan cheese

½ teaspoon dried thyme

½ teaspoon Italian seasoning

¼ teaspoon cayenne pepper (optional)

½ teaspoon salt, or to taste

¼ teaspoon black pepper

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped

For Serving:

Crusty bread or toasted baguette slices

How to Make It:

Season and Cook the Seafood:
Pat the shrimp and scallops dry with paper towels. Season the shrimp and scallops with Old Bay seasoning, smoked paprika, Cajun seasoning, garlic powder, salt, and black pepper. Heat the olive oil and 3 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, then cook the shrimp for 1 to 2 minutes per side until pink and tender. Remove and set aside. Sear the scallops for about 2 minutes per side until golden. Gently warm the lobster meat in the same skillet with lemon juice for 1 minute. Set aside.

Build the Flavor Base:
In a large soup pot, melt 4 tablespoons of butter over medium-low heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in the minced garlic, tomato paste, dried thyme, Italian seasoning, and optional cayenne pepper. Cook for 1 to 2 minutes, stirring often, until fragrant and slightly deepened in color.

Make the Creamy Bisque:
Sprinkle the flour over the onion mixture and stir constantly for 1 minute to form a smooth roux. Gradually whisk in the seafood broth until fully combined. Add the heavy cream and whole milk, stirring gently. Let the bisque simmer over medium-low heat for 7 to 10 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.

Add the Seafood Back In:
Gently fold the cooked lobster, shrimp, and scallops into the warm bisque. Let everything simmer very gently for 2 to 3 minutes until heated through. Avoid boiling so the seafood stays tender and juicy. Stir in the fresh parsley and chives, then taste and adjust the seasoning if needed.

Serve and Enjoy:
Ladle the bisque into large white soup bowls, making sure each bowl gets generous pieces of bright pink shrimp, lobster, and scallops. Top with a little extra parsley and chives. Serve hot with crusty bread or toasted baguette slices on the side for dipping.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 6 person
Calories: ~620 per serving | Protein: ~42g per serving

A decadent baked scallop dish topped with a rich Boursin cream sauce and a buttery Ritz cracker crust.Ingredients1 lb se...
10/13/2026

A decadent baked scallop dish topped with a rich Boursin cream sauce and a buttery Ritz cracker crust.

Ingredients

1 lb sea scallops

1 package (5.2 oz) Boursin cheese

1/4 cup heavy cream

1 cup crushed Ritz crackers

3 tbsp melted butter

2 tbsp chopped chives

Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C) and lightly grease a baking dish.

Season the sea scallops with salt and pepper, then arrange them evenly in the prepared baking dish.

In a small saucepan, gently warm the heavy cream over low heat. Whisk in the Boursin cheese until the sauce is completely smooth.

Pour the creamy Boursin sauce evenly over the arranged scallops.

In a small bowl, toss the crushed Ritz crackers with the melted butter until evenly coated, then sprinkle the mixture over the scallops and sauce.

Bake for 15-18 minutes, or until the scallops are opaque and cooked through, and the cracker topping is a toasted golden brown.

Garnish with chopped chives before serving.

Thick bone-in ribeye steak with buttery herb mashed potatoes, shrimp and asparagusIngredients1 thick bone-in ribeye stea...
10/13/2026

Thick bone-in ribeye steak with buttery herb mashed potatoes, shrimp and asparagus
Ingredients

1 thick bone-in ribeye steak

1/2 lb jumbo shrimp peeled and deveined

1 bunch asparagus ends trimmed

4 large russet potatoes peeled and cubed

1/2 cup heavy cream

1/2 cup unsalted butter divided

4 cloves garlic minced

Fresh rosemary and thyme chopped

Olive oil

Salt and black pepper

Instructions

Boil the potatoes in a large pot of salted water until fork tender. Drain and mash with the heavy cream, half of the butter, minced garlic, and fresh herbs. Cover to keep warm.

Season the ribeye generously with salt and black pepper on both sides.

Heat a cast iron skillet over high heat with a drizzle of olive oil. Sear the steak for 4 minutes per side for a perfect medium rare crust. Lower the heat, add a scoop of butter and fresh rosemary, and baste the steak for the final minute. Remove and let it rest for 10 minutes.

Toss the asparagus spears in olive oil, salt, and pepper. Roast in a 400F oven for 12 minutes until tender but crisp.

In the same skillet used for the steak, melt the remaining butter. Sear the shrimp for 2 minutes per side until pink and opaque.

Plate the rested steak next to a generous scoop of the herb mashed potatoes, arrange the asparagus on the side, and top the dish with the garlic butter shrimp.

Garlic Butter Crab Stuffed Biscuits 🦀🧈Prep time: 25 mins | Cook time: 25 mins | Total time: 50 mins | Servings: 12Ingred...
10/11/2026

Garlic Butter Crab Stuffed Biscuits 🦀🧈

Prep time: 25 mins | Cook time: 25 mins | Total time: 50 mins | Servings: 12

Ingredients:
For the Creamy Crab Filling:

1 lb lump crab meat, drained and picked over for shells

4 oz cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup shredded sharp cheddar cheese

1/4 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

3 cloves garlic, minced

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Old Bay seasoning

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh chives, chopped

For the Garlic Butter Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

3/4 cup cold buttermilk

1 tablespoon fresh parsley, chopped

For the Garlic Herb Butter Topping:

4 tablespoons unsalted butter, melted

2 cloves garlic, finely minced

1 tablespoon fresh parsley, chopped

1 teaspoon fresh chives, chopped

1/4 teaspoon garlic powder

For the Creamy Dipping Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon Old Bay seasoning

1/4 teaspoon garlic powder

1 to 2 tablespoons milk, to thin

Salt and black pepper, to taste

Instructions:

Heat 2 tablespoons of butter in a skillet over medium heat. Sauté minced garlic until fragrant, then let it cool.

In a large bowl, mix cream cheese, mozzarella, sharp cheddar, Parmesan, mayonnaise, the cooled garlic butter, lemon juice, and all spices.

Gently fold in the lump crab meat and fresh herbs, keeping the bright pink crab pieces chunky. Refrigerate for 15 minutes.

Preheat your oven to 400°F (200°C).

Whisk together flour, baking powder, baking soda, garlic powder, and salt. Work in the cold cubed butter until crumbly, then stir in cheddar and parsley.

Pour in cold buttermilk and mix gently into a dough. Divide into 12 equal portions.

Flatten each dough portion, add 2 tablespoons of the creamy crab filling to the center, and pinch the seams tightly to seal.

Place the stuffed biscuits seam-side down on a baking tray and bake for 20 to 25 minutes until puffed and deeply golden brown.

Whisk together the garlic herb butter topping ingredients and brush generously over the warm biscuits right out of the oven.

Whisk all dipping sauce ingredients together until smooth and thick.

Pull apart a warm biscuit and serve immediately in a handheld format with a heavy drip of the creamy dipping sauce!

Pro Tip: For a low-friction sheet pan method, bake these evenly spaced on a single large pan lined with parchment paper to ensure the crispiest golden bottoms.

Are you sharing these handheld flavor bombs or keeping them all to yourself? 😂👇

🔥🔥🔥Creamy Lemon Garlic Shrimp Salmon Bake with Parmesan Sauce🔥🔥🔥
10/11/2026

🔥🔥🔥Creamy Lemon Garlic Shrimp Salmon Bake with Parmesan Sauce🔥🔥🔥

🔥🔥🔥Creamy Garlic Shrimp Fettuccine Alfredo With Parmesan Sauce🔥🔥🔥
10/11/2026

🔥🔥🔥Creamy Garlic Shrimp Fettuccine Alfredo With Parmesan Sauce🔥🔥🔥

🔥🔥🔥Garlic Butter Baked Lobster Tails 🔥🔥🔥
10/10/2026

🔥🔥🔥Garlic Butter Baked Lobster Tails 🔥🔥🔥

High Protein Bang Bang Salmon Best 25-Min BroiledPrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minsCooking Method: ...
10/10/2026

High Protein Bang Bang Salmon Best 25-Min Broiled

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cooking Method: Broiling
Cuisine: American
Courses: High Protein, Main Dishes
Difficulty: Beginner
Servings: 4
Calories: 430

🔥🔥🔥Ingredients:

For the Salmon

4 salmon fillets, pin bones removed (6-7 oz each, skin-on)

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

For the Bang Bang Sauce / Glaze

3 tablespoons sweet chili sauce

2 tablespoons sriracha

2 tablespoons mayonnaise (full-fat)

1 tablespoon honey

1 tablespoon low-sodium soy sauce

1 teaspoon sesame oil

2 cloves garlic, finely minced

For Garnish & Serving

4 scallions, thinly sliced

1 tablespoon sesame seeds (white, or white and black mixed)

1 lemon, cut into wedges

2 cups purple cabbage slaw

Optional Add-Ins

½ teaspoon crushed red pepper flakes (add to the bang bang sauce for extra heat)

1 teaspoon freshly grated ginger (stir into the sauce for a more pronounced Asian-inspired profile)

1 tablespoon lime juice (substitute for lemon for a sharper citrus note)

🔥🔥🔥Instructions:

Step 1: Position the Broiler Rack and Preheat (5 minutes)
Set your oven rack so the salmon will sit 6 inches below the broiler element, not 4, not 8, specifically 6. This is the broiling sweet spot for thick salmon fillets: close enough for rapid surface caramelization, far enough to allow the heat to pe*****te to the center before the outside burns. Turn the broiler to HIGH and let it preheat for a full 5 minutes. A cold broiler element means the fish starts steaming instead of searing.

Step 2: Make the Bang Bang Sauce (5 minutes)
While the broiler preheats, whisk together the sweet chili sauce, sriracha, mayonnaise, honey, soy sauce, sesame oil, and minced garlic in a small bowl until completely smooth. The sauce should be thick enough to coat the back of a spoon, if it looks too thin, add an extra ½ tablespoon of mayonnaise. Set aside 2 tablespoons of the sauce separately to use as a finishing thick sauce drip after broiling; the rest goes on the fish before it enters the oven.
Embedded Tip: The reserved sauce applied after broiling stays bright and vibrant, it hasn't been cooked, so the sriracha and sweet chili flavors are sharper and more pronounced on the finished fillet.

Step 3: Prep and Season the Salmon (3 minutes)
Line your rimmed baking sheet with aluminum foil and set a wire rack on top if using. Pat each salmon fillet thoroughly dry with paper towels, surface moisture steams under the broiler and prevents caramelization. Brush each fillet lightly with olive oil on all exposed surfaces, then season evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Place skin-side down on the rack or foil-lined pan.

Step 4: Apply the First Coat of Bang Bang Glaze
Using a pastry brush, coat the top and sides of each fillet generously with the bang bang sauce, using roughly three-quarters of the total sauce and reserving 2 tablespoons for finishing. Make sure the sauce covers the entire top surface right to the edges. Any sauce that pools on the foil around the fish will caramelize during broiling and baste the sides of the fillets naturally.
Embedded Tip: Don't apply the sauce in a thin, delicate layer. A generous coat means there's enough sugar content to caramelize meaningfully under the broiler.

Step 5: Broil the Salmon (12-15 minutes)
Slide the pan under the preheated broiler and set a timer for 10 minutes. Watch the salmon closely from minute 8 onward, the glaze will bubble, then begin to darken at the edges and caramelize across the surface. You're looking for a deep mahogany-amber color, with slightly charred edges and a sauce surface that looks sticky and lacquered rather than wet and glossy.
At 10-12 minutes, check the internal temperature with an instant-read thermometer. Salmon should reach an internal temperature of 145°F. For a slightly less firm, medium-style result, pull at 130-135°F, the salmon will continue cooking from residual heat for 1-2 minutes after leaving the broiler.

Step 6: Finish with Reserved Sauce, Garnish, and Serve
Remove the pan from the broiler and let the salmon rest on the pan for 2 minutes. Add your scroll-stopping thick sauce drip using the reserved bang bang sauce over each fillet while still hot. Scatter sliced scallions and sesame seeds generously over every piece. Serve immediately over the purple cabbage slaw for that perfect crunchy seafood/slaw contrast, with lemon wedges on the side.

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742 Maple Grove Drive
Willowbrook, CA
IL60527

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