DoRan 4

Our favorite recipes



Shrimp and Grits

Prep Time: 25 Min
Cook Time: 15 Min
Total: 40 Min
Servings: 4
Level: Easy


  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound of DoRan Seafood shrimp, peeled and de-veined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced


Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Now enjoy your delicious meal made with DoRan Seafood's Wild American Shrimp!

Catfish fillet 2

Sautéed Catfish

Prep Time: 10 Min
Cook Time: 10 Min
Total: 20 Min
Servings: 4
Level: Easy


  • 1 1/4 pounds catfish, divided into 4 fillets
  • 1 tablespoon olive oil
  • 1 tablespoon Creole seasoning
  • 1 tablespoon butter
  • Lemon wedges


Place the fish fillets on a plate, and brush both sides with olive oil. Sprinkle with Creole seasoning and rub in to make sure fillets are completely coated.

Heat a large nonstick skillet over medium high heat. When pan is hot, add butter.

Add fish fillets and cook for about 4 minutes. Turn fish over, and cook 4 minutes more, or until fish is flaky when cut with a small knife.

Serve immediately with fresh lemon wedges

Now enjoy your delicious meal made with DoRan Seafood's Wild American Catfish!


Seafood Gumbo

Prep Time: 1 Hr 10 Min
Cook Time: 3 Hr 50 Min
Total: 5 Hr
Servings: 10-12
Level: Medium


  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 2 cups finely chopped onion
  • 2 green bell peppers, finely chopped
  • 1 blue crab
  • 1 lobster tail
  • 1/4 cup Creole seasoning (preferably Tony Chachere's)
  • 4 pounds medium DoRan Seafood wild caught American shrimp, peeled and deveined
  • 1 pound crabmeat
  • 1 bunch scallions, finely chopped
  • 1/2 bunch parsley, finely chopped
  • Cooked white rice, for serving (optional)


Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside.

Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use.

Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice.

Now enjoy your delicious meal made with DoRan Seafood's Wild American Shrimp!

website 4

Grilled Catfish

Prep Time: 10 Min
Cook Time: 10 Min
Total: 20 Min
Servings: 2 to 4
Level: Easy


  • 2 6-8 ounce DoRan Seafood Wild American Catfish fillets
  • 4 teaspoons (or to taste) blackening seasoning such as old bay
  • 2 tablespoons butter
  • 2 tablespoons cilantro, minced
  • 1 garlic clove, minced
  • 1 lime
  • olive oil (for grilling)


Preheat the grill to medium-high heat.

For the cilantro-lime butter: Place butter in a small bowl and microwave for 10-15 seconds to soften. Using a fork, mash in garlic, juice from half a lime, and 1 tablespoon of minced cilantro. Spoon butter onto a small sheet of tinfoil, doing your best to reshape into a log, roll up the foil and place in refrigerator until ready to serve.

Coat each side of the catfish liberally with blackening seasoning, about 1 teaspoon for each side of the filet. You can use more or less depending on preference.

Lightly brush the grill with olive oil and grill fillets for 5-7 minutes per side, or until white and starting to flake (The olive oil prevents the fish from sticking and breaking apart).

Remove fillets from the grill and top each with a slice of cilantro-lime butter, sprinkle with fresh cilantro, and serve with a lime wedge.

Now enjoy your delicious meal made with DoRan Seafood's Wild American Catfish!

Shrimp Ceviche

Prep Time: 20 Min
Cook Time: 10 Min
Total: 30 Min
Servings: 4
Level: Easy


  • 1 pound jumbo peeled DoRan Seafood wild caught American shrimp
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped parsley leaves


Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among plates or arrange on a platter and serve.

Now enjoy your delicious meal made with DoRan Seafood's Wild American Catfish!


Baked Catfish

Prep Time: 15 Min
Cook Time: 15 Min
Total: 30 Min
Servings: 2 to 4
Level: Easy


  • 1 teaspoon canola oil
  • 1 teaspoon lemon juice
  • 2  DoRan Seafood Wild American Catfish fillets
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper


Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan.

Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.