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Shellfish Recipes
Mussels on Half Shell with Sun Dried Tomatoes
Crab Tarts
Mussels Mediterranean 24 Mussels, on the half shell 3 cloves garlic, minced 1 small onion, chopped 1/2 tsp. dried oregano 2 tbsp. olive oil 1/3 cup dry wine 1/2 cup chopped parsley 2 Roma tomatoes, seeded and chopped 1/3 cup Kalamata olives 1/4 cup crumbled feta cheese (optional) Rinse mussels in cold water, drain. In a large skillet, sauté garlic, onion and oregano in oil for one minute. Add wine and mussels; spoon some wine mixture on top of the mussels. Top with parsley and tomatoes. Cover and simmer over medium-low heat until mussels are hot, about seven minutes. Serve garnished with olives and feta cheese, if desired.
In bowl, combine crabmeat, cheese, bread crumbs, cayenne pepper and salt. Preheat oven to 400 degrees. Place puff pastry in baking dish, trimming edges. Portion crab filling in the crust. Top with remaining puff pastry and seal edges. Brush with egg wash. Bake until golden brown and puffed, about 30 minutes.
Linguini with Clams 12 clams, littleneck 3 tbs. olive oil ¼ tsp. basil 1/8 tsp. oregano Salt & pepper to taste ¼ tbs. fresh garlic 2 tbs. butter (or margarine) ½ tsp. parsley, chopped ¼ tsp. lemon juice Rinse clams, drain and set aside. In a sauté pan, heat the oil. Add the garlic and lightly toss until golden brown. Add the littleneck clams, cover and steam until the clams open. Add the remaining ingredients and simmer 3-4 minutes. Serve over medium size cooked linguini, prepared al dente. Tomato Bean Shrimp Salad Vinaigrette:
3 tbs. balsamic vinegar Shrimp:
1 1/4 lb. shrimp, peeled and deveined Assembly:
1 small onion, finely chopped Combine the ginger, garlic, lemon juice, soy sauce and honey in a small mixing bowl. Add shrimp and marinate 30 minutes. Sauté chopped onion in 1 tbs. oil just until soft. Add to drained beans.
When ready to assemble, cover salad plates (or a large platter) with lettuce. Toss the beans and onion with 1/4 cup of the vinaigrette. Place bean mixture on lettuce and top with chopped tomato. Place 3 tbs. oil in large skillet and over high heat, quickly sauté shrimp until done. Top the salad with sautéed shrimp, freshly ground pepper and a small amount of vinaigrette. 4-6 servings.
Special thanks to Brigid Heckman of NY for entering this recipe in the Charleston Seafood Recipe contest!
Oyster Chowder 2 medium onions, chopped 2 medium potatoes, chopped 3 tbsp. butter 2 cups milk 1 pint heavy cream 2 cups bottled clam juice 1 sprig celery leaves, minced 1/2 small bay leaf, crumpled 1 tsp. salt 1/4 tsp. pepper 1/8 tsp. dried thyme 1/8 tsp. grated nutmeg 2 pints shucked oysters and liquor 1 tbsp. cream sherry (optional) 1) In a large saucepan over medium heat, sauté the onions and potatoes in the butter for 10 minutes. Add milk, cream, clam juice, herbs, and spices. Bring to scalding, lower heat, and simmer 20 minutes. Puree in a blender or food processor, 2 cups at a time, or press through a sieve.
2) Turn oysters and their liquor into a small saucepan. Cook, uncovered, over medium heat, shaking the pan constantly, until all the oysters are curled at the edges, about 4 minutes. Pour the oysters into the puree and turn off heat. Stir in the sherry if you like. Note: Complete through step one, then finish just before serving. Mussels Steamed in White Wine 4 quarts of mussels, cleaned 1 onion or 4 shallots, minced 2 to 3 garlic cloves (to taste), minced or pressed 2 cups dry white wine 4 parsley sprigs 1/2 bay leaf 6 peppercorns 1/4 to 1/2 teaspoon dried thyme (to taste) 3 tbsp. fresh lemon juice 4 tbsp. chopped fresh parsley Clean mussels. Combine the onion or shallots, garlic, wine, parsley springs, bay leaf, peppercorns, and thyme in a very large (lidded) pot or wok and bring to a boil. Boil a minute or two and add the mussels. Cover the pot tightly and cook over high heat for 5 minutes. Shake the pot firmly several times during the cooking to distribute the mussels evenly and ensure even cooking. If the pot is too heavy to do this effectively, stir a couple of times with a long-handled spoon. The mussels are ready when their shells have opened (about 5 minutes). Discard any mussels that haven't opened.
Spoon the mussels into a wide soup bowl. Add the lemon juice to the broth, bring to a boil again, and pour over the mussels. Sprinkle with parsley and serve. The mussels are eaten by pulling them from the shells with the fingers, an empty shell, or a small fork. You'll need an extra bowl for the empty shells.
Lowcountry Oyster Stew With Wild Mushroom Grits Wild Mushroom Grits 2 cups, water 1 tsp. garlic, minced 2 ounces butter 1/2 tsp. salt 3 ounces grits 1 ounce heavy cream 1 ounce asiago cheese 4 ounces cooked wild mushrooms
In medium sauce pan, bring water, garlic, butter and salt to boil.
Simmer 10 minutes, until grits are tender, stirring frequently. Fold in heavy cream, asiago and wild mushrooms. Set aside in a warm place.
1 ounce smoked bacon, diced in 1/4 inch pieces
In medium sauce pan, over medium heat, sauté bacon until crisp. Add onion and garlic, sauté until translucent. Add corn and peppers, sauté 1 minute.
Season with salt and peppers. Scoop 2 ounces of grits into middle of warm bowl. Spoon stew around first and place oysters in each bowl.
Wild Mushroom Lobster Risotto 2 ounces olive oil 1 cup red onion 1 tbsp. garlic, minced 2 cups Shitake mushrooms, steamed and sliced into 1/4 inch pieces 2 cups Arborio rice 5 cups chicken broth, hot 2 cups Lobster meat, cooked and diced into 1/2 inch pieces 1 teaspoon white pepper 2 teaspoons, chives, snipped 1/4 cup parmesan cheese 1 tbsp. butter This recipe is brought to you from our friends at the fabulous Peninsula Grill restaurant in Charleston, SC. Heat olive oil in medium sauce pan. Add red onion and garlic, sauté 1 minute. Add mushrooms, and sauté 3 minutes. Add rice and sauté 1 minute. Add 1 cup of chicken broth, reduce to a simmer. Stirring frequently, cook until liquid is absorbed. Continue to add chicken broth, 1 cup at a time until rice is cooked and creamy. Fold in lobster meat, white pepper and chives. Fold in cheese and butter. Serve immediately! Excellent!
Spaghetti with Clams 1 onion, peeled 2 clove garlic, crushed 4 tbs. olive oil 6 beef tomatoes, peeled and diced or 1 1/2 cups canned tomatoes 6 tbs. white wine salt and fresh ground pepper 2 cups Charleston Seafood clams 2 tbs. fresh chopped parsley 3/4 lb. of spaghetti 1 tbs. fresh butter pinch of nutmeg Place clams in skillet with 2 tbs. of white wine and cook over a high heat until done. Strain and use the juice in the sauce. Place clams aside. Dice onion finely, peel and crush the garlic. Heat the oil in a saucepan or large skillet and cook over a low heat until the onion is transparent. Add the tomatoes, 4 tbs. white wine and seasoning. Simmer for 10 minutes. Add clams and heat gently for 6 more minutes.
Meanwhile cook spaghetti until done. Drain and toss in butter, a shake of pepper and nutmeg. Add parsley to sauce and stir well. Combine with clam sauce.
Sautéed Scallops with Snow Peas in Fish Sauce Serve it with rice. 1 lb. Charleston Seafood Sea Scallops (smaller bay scallops are ok too) ½ lb. snow peas ½ cup white wine 3 tbs. nam pla (Thai fish sauce) 3 garlic cloves chopped 2 tbs. fresh ginger, chopped 4 tbs. butter 1 tbs. lime juice freshly ground pepper Start some rice cooking, so it will be done when the scallops are done. If you're using large (sea) scallops, slice them into strips about ¼ inch thick. If you're using small (bay) scallops, don't bother slicing them. Rinse and drain the snow peas and remove the strings. Cut the pods into 1-inch lengths. Heat a small saucepan or skillet, then put in a little butter. Add the ginger and sauté for 30 seconds, then add the garlic and sauté for another 30 seconds. Add the wine and fish sauce, and reduce the mixture by half, stirring often. Keep this hot during the next few steps, but stir it so that it doesn't burn.
Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter. Over moderately high heat, add the scallops and pepper to taste. Add the snow peas and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes. Don't overcook the scallops, just cook them until they've lost their translucent look. Add the sauce and lime juice to the skillet and stir everything for a few seconds, until well-mixed.
Shellfish Stew Dijon Oysters Poached in Champagne 2 tbsp. scallions, julienne cut 1/4 cup sweet red peppers, julienne cut 1/2 tsp. chopped parsley 1/2 tsp. dried mustard 1/2 tsp. chervil 1 tsp. black peppercorns 2 cups champagne, or sparkling wine 1 cup washed spinach leaves Juice and zest of 1 lemon 1 tsp. extra virgin olive oil 32 oysters on the-half-shell, liquor reserved Salt and pepper to taste Place the lemon zest in cold water and heat or poach one minute to remove the bitterness. Drain and reserve. Combine the oysters and liquor, champagne, parsley, mustard, chervil and peppercorns in a pan and poach for 1 minute. Remove oysters and place in the shells which have been positioned on serving plates. Over medium heat, reduce the poaching liquid to 1 cup and spoon over oysters. While cooking, sauté the spinach, scallions, lemon zest and peppers in olive oil or butter for 1 minute. Deglaze the pan by pouring in lemon juice and seasoning with salt and pepper. Divide vegetables and serve beside the oysters with lemon juice served over. Serves 8.
Hearty Mussel Chowder 4 -5 lbs. mussels, cook, shuck and reserve strained broth 2 tbsp. olive oil 3 slices back or peameal bacon, diced 2 large onions, finely diced 1/4 cup flour 7-8 potatoes, diced 4 cups milk, heated 1 cup light cream or blend, heated salt and pepper 1 green onion, thinly sliced to make green rings In a large saucepan heat olive oil. Sauté bacon until lightly browned. Add chopped onion; sauté until transparent. Add flour. Stir to blend thoroughly with oil. Slowly add mussel broth, stirring until smooth and slightly thickened. Add potatoes and boils slowly, until cooked. Add heated milk, cream and mussels. Season with salt and pepper. Serving piping hot, garnished with green onion rings. Serves 8 - 10.
Oysters & Walnuts En Croute 4 tbsp. butter. 1 cup sliced crimini or white mushrooms 1/4 cup finely diced onion 1/4 cup finely diced celery 1/4 cup finely diced carrot 1 clove garlic, crushed 3 tbsp. flour 1 cup vegetable or fish stock 4 tbsp. dry sherry 1 cup half and half 1/4 tsp. marjoram 1/8 tsp. sage 1/2 tsp. thyme 1/2 tsp. salt 1/4 tsp. black pepper 2 tbsp. butter, melted 8 sheets phyllo dough 4 cups oysters in their liquid 1/2 cup walnut pieces 1 cup freshly grated parmesan cheese Diced ripe tomato for garnish Melt butter in a non-stick skillet over medium heat. Sauté the mushrooms, vegetables, and garlic in the butter until they are soft, about 10 minutes. If they begin to brown, turn the heat down, Stir in the flour and cook for 2 minutes to dissolve well. Whisk in the stick and sherry and simmer until the sauce is smooth and thickened. Whisk in the half and half, herbs, salt, and pepper and continue to simmer until smooth and bubbly. Remove from heat and set aside. Preheat the oven to 400f. Brush 4 ovenproof individual serving dishes or casseroles (2-cup capacity) with butter. Lay 1/2 sheet of phyllo in each. Brush with butter and cover with another 1/2 sheet. Repeat 2 more times until you have 4 half sheets in each serving dish.
Press the phyllo into the dishes and trim the edges to within 1/2 inch of the edge of each dish. Add the oysters and their liquid to the sauce and stir for 1 minute. Then ladle oyster sauce onto the phyllo dough in each of the serving dishes, dividing it among the 4 dishes. Top with the walnut pieces, Sprinkle 1/4 cup of Parmesan over each bowl or casserole. Bake until bubbly and browning on top, about 12-15 minutes. Serve immediately, garnished with diced tomatoes. Serves 4.
Tri-Color Seafood Lasagna 4 tbsp. butter. 1/4 cup diced onion 2 cloves garlic, crushed 4 tbsp. flour 1 cup white wine 3 cups, half & half 1 tsp. salt 1/4 tsp. black pepper 1/4 cup chopped fresh basil leaves 1, 10 ounce package frozen chopped spinach, thawed and drained 4 sheets each of red pepper, spinach and plain lasagna noodles, cooked and drained 1/2 pound crab meat 1 pound ricotta cheese 3 cups grated mozzarella cheese 1 1/2 cups freshly grated parmesan cheese 1 pound red snapper fillets, cubed 2 cups prepared tomato marinara sauce 3/4 pound small or medium sized raw shrimp, peeled Non-stick cooking spray Preheat oven to 375f. Melt the butter in a medium-sized saucepan over medium heat. Sauté the onion and garlic for five minutes. Stir in the flour and cook for 2 minutes. Whisk in the white wine. As the mixture begins to thicken, whisk in the half & half. Stir constantly until the sauce is smooth and thickened, about 3-5 minutes. Stir in the salt and pepper, and remove from the heat. Pour half the sauce into a medium-sized bowl. Add the fresh basil and spinach to make a green sauce. Stir well to combine. Coat the bottom of a deep lasagna pan with cooking spray. Spread a spoonful of the white sauce over the bottom of the pan. Lay the 4 spinach lasagna noodles lengthwise across the pan, overlapping the edges if necessary. Arrange the crabmeat to over the noodles. Spread all of the green sauce on top.
Combine the ricotta, mozzarella, and parmesan cheeses in a bowl, mixing well. Spread a third of the cheese mixture over the green sauce in the pan. Add a layer of plain white lasagna noodles. Arrange the raw red snapper over the white noodles. Spread the rest of the plain cream sauce over the fish and top with another third of the cheese. Cover the cheese layer with the 4 red pepper noodles. Arrange the shrimp over the pasta and spread the marinara sauce over the shrimp. Cover with the last third of the cheese. Bake for 45 minutes or until browned and bubbly. Serves 8 nl 8/28
Scallop Chowder 1 tbsp. garlic, minced. 3 cups chicken broth 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 3 potatoes, cubed 1/2 teaspoon dried thyme 2 tablespoons dried parsley 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pound fresh mushrooms, sliced 1 pound bay scallops 2 tablespoons margarine 1/2 cup white wine 1 egg yolk 1 cup heavy whipping cream In a large pot over high heat, combine the chicken broth, carrot, celery, garlic, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside. In the same pot over medium heat, sauté the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer. In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes. NL 3/6
Oysters Romano 1/2 cup margarine, melted 1 1/2 tsp. bread crumbs 1 tsp lemon juice 2 tbsp. green onion, chopped 2 tbsp. almond slivers, chopped 2 tsp. anisette 1 tsp. pimento, chopped Pinch salt, pepper 1/2 tsp. seafood seasoning 4 tsp. parsley, finely chopped 1 pint or 16 oysters, raw Romano cheese, grated parsley for garnish 1 pimento, chopped In a small bowl, blend together margarine, and bread crumbs. Mix in lemon juice, green onion, almonds, anisette, pimento, spices and chopped parsley. Place 16 raw oysters on 16 scalloped shells or on the half shell. Spoon about 1 tablespoon mixture over each oyster. Sprinkle each oyster with 1 tablespoons Romano cheese. Garnish with parsley and chopped pimento. Place oysters on a baking sheet and bake for 10 minutes at 425 f.
Mussels and Orange Salad 6 Mussels 1 tsp. Dijon-style mustard Juice of one large orange (about 1/2 cup) 1 tbsp. grated orange rind 1 tbsp. olive or walnut oil 4 cups, washed and dried salad greens 2 tbsp. chopped walnuts, lightly roasted, optional salt Fresh ground black pepper to taste Remove mussel meat from shell. In large bowl, mix mustard, 2 tablespoons orange juice and 1/2 teaspoon rind. Whisk in oil. Add salad greens and toss well. In small skillet, heat remaining juice and rind. Add mussels and simmer until warmed through, about five minutes. Divide greens between two plates. Top each salad with three mussels, discarding liquid in pan. Serve garnished with walnuts, if desired. Serves 2.
Spring Crab Salad 1 lb. backfin crabmeat 2 pineapples, cut in half, length-wise, center scooped out 1 cup pineapple, chopped 1/2 cup chick peas (optional) 1/2 cup fresh parsley, chopped 1/4 cup walnuts, chopped 2 medium apples, sliced 1/4" 2 tbsp. lemon juice Lettuce or romaine Celery Seed Dressing 1/2 cup cider vinegar 3/4 cup salad oil 3 1/2 tbsp. confectioners sugar 1/2 tsp. salt 1/2 tsp. paprika 1/4 cup onion, chopped 1/4 cup pineapple juice 1/2 tbsp. celery seed Prepare pineapples. In a medium bowl, combine crabmeat, pineapple, chick peas, parsley and walnuts, and toss gently. Slice apples and cover with lemon juice. Line pineapple with lettuce or romaine. Mound 1/4 of the crab mixture on each piece of lettuce. Arrange apple slices around crab mixture. Top with a small piece of apple. Refrigerate until ready to serve. To make dressing, combine all ingredients in a blender and liquefy. Refrigerate and serve chilled. Serves 4.
Mussels Italian 24 mussels on half shell 1 medium tomato, seeded and diced 2 green onions, chopped 1 tsp dried thyme 2 tsp olive oil 2 tsp lemon juice 1/4 cup grated Parmesan cheese Rinse mussels in cold water, drain. Mix tomato, green onions, thyme, olive oil and lemon juice. Top each mussel with 2 teaspoons tomato mixture and 1/2 teaspoon cheese. Bake at 350 f. until mussels are hot, 12 to 15 minutes. Serve immediately. Variation: top each mussel with 1 teaspoon salsa before baking.
Portuguese Seafood Stew 4 cups clam or fish juice 4 cups water 1 large carrot, peeled and coarsely chopped 2 cups onions, chopped Salt/pepper to taste 6 tbsp. olive oil 1.25 lbs. scallops 1 lb. large prawns (shells on) 2 tbsp. garlic, minced 1.5 lbs. Alaskan crab clusters 2 cups tomatoes, chopped 1.5 cups dry white wine 4 tbsp. parsley, chopped In large stockpot, combine clam juice, water, carrots, onions, salt and pepper. Bring to boil and simmer 20 minutes; cover and keep warm. In separate pan, heat olive oil. Add scallops, shrimp and garlic; sauté until scallops and prawns turn opaque. Transfer cooked seafood only to broth. Separate legs on each cluster and add to broth. Stir in white wine and parsley. Continue cooking until reduced by half, about 5 minutes. Transfer tomato reduction to seafood broth and heat thoroughly. Season with salt and pepper, if desired. For each serving, portion about 2 cups of seafood and broth into shallow bowl. Serves 6.
Mussels Stir-Fried Thai Style 24 mussels on half shell 1 tbsp. peanut or vegetable oil 2 tsp. peeled and shredded fresh gingerroot 2 stalks thinly sliced lemon grass (from lower 6 inches, outer leaves discarded, OR 1 tsp. grated lemon rind) 1 small Thai, or serrano chili pepper, seeded and minced 3 tbsp. lemon juice 1 tbsp. Asian fish sauce* 2 tsp. sugar 1/2 bunch fresh cilantro, chopped Steamed rice Remove mussel meat from the shell. In large skillet, heat oil, add garlic, gingerroot, lemon grass and chili. Cook 1 minute. Add lemon juice, fish sauce, sugar and mussels. Coo and stir over medium heat until mussels are hot, about 5 minutes. Garnish with cilantro. Serve with steamed rice. * also called nam pla, is available in Asian groceries and large supermarkets.
Tagliolini with Clams and Mussels 1 lb. of fresh mussels 1 lb. fresh hard-shell clams 4 tbsp. olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 large handful of fresh Italian parsley (plus extra for garnish) 3/4 cup dry white wine 1 cup fish stock 1 small fresh red chili, seeded and chopped 12 ounces squid ink tagliolini or tagliatelle Salt and pepper to taste Scrub the mussels and clams under cold running water and discard any that are open or damaged. Heat half the oil in a large pot, add the onion and cook gently for about 5 minutes until softened. Sprinkle in the garlic, then add about half the parsley sprigs, with salt and pepper to taste. Add the mussels and clams and pour in the wine. Cover with the lid and bring to a boil over a high heat. Cook for about 5 minutes, shaking the pan frequently, until the shellfish have opened. Turn the mussels and clams into a fine strainer set over a bowl and let the liquid drain through. Discard the aromatics in the sieve, together with the mussels or clams that have failed to open. Return the liquid to the clean pot and add the fish stock. Chop the remaining parsley finely and add it to the liquid with the chopped chile. Bring to a boil, then lower the heat and simmer, stirring, for a few minutes until slightly reduced. Turn off heat. Remove and discard the top shells from about half the mussels and clams in the pan of liquid and seasonings, then cover the pan tightly and set aside.
Cook the pasta according to the instructions on the package. Drain well, then return to the clean pot; toss with the remaining olive oil. Put the pot of shellfish over a high heat and toss to quickly heat the shellfish through and combine with the liquid and seasonings. Divide the pasta among four warmed plates, spoon the shellfish mixture over and around, then serve immediately, sprinkled with parsley. Serves 4. nl44
Charleston Crab Butter ½ cup butter 1 cup cream cheese 1/4 cup mayonnaise 6 oz. crab meat 1 onion (medium to large, chopped fine) 1 cup cocktail sauce 2 tbsp lemon juice ½ tsp crushed garlic 1 tbsp Worcestershire sauce Allow butter and cream cheese to soften before starting. Mix mayonnaise, butter and cream cheese. Do not use a blender, as the mixture will get soupy. Add lemon juice, garlic, Worcestershire sauce, pepper, etc. to taste. Mix in crabmeat and onion. Chill at least two hours, cover with cocktail sauce. Serve with sturdy crackers for dipping. Serves 6. nl 925
Shrimp Scampi in garlic butter sauce Butter sauce
1 tbsp finely minced garlic Scampi
1/3 cup olive oil Shrimp:
Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping shrimp aside until the last minute. Add shrimp and sauté until firm and slightly pink. Do not overcook. Pour scampi butter over shrimp. Serve over cooked fettuccine. Serves 8. nl627
Charleston Crab Cakes 1 lb. crabmeat 1 egg 2 tsp. Worcestershire sauce 1 tsp seafood seasoning 1 tsp dry mustard 1/2 cup cracker or bread crumbs 1/4 cup mayonnaise 1/4 tsp. white pepper In a bowl, mix together egg, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crab meat: mix evenly. Add cracker or bread crumbs evenly. Shape into 6 cakes. Deep fry in oven at 350 f. for 2 to 3 minutes or sauté in a frying pan with a little oil for 5 minutes on each side. Cook until golden brown.
Oyster Artichoke Casserole 1/4 cup butter 1/4 cup onions, chopped 1/2 cup celery, sliced 1 10 1/2 ounce can, cream of asparagus soup 1, 16 ounce can artichoke hearts, sliced and drained 1, 10 ounce box frozen mixed vegetables, broken apart 1 1/2 cups cooked, flat egg noodles (2 cups uncooked) 1 1/2 pints shucked oysters, drained. 1/2 cup toasted breadcrumbs Preheat oven to 350f. Sauté onions and celery in butter until tender. Blend into soup, stir until smooth. Add artichoke hearts and mixed vegetables. Cook noodles according to package directions; drain. Combine noodles, oysters and soup mixture. Spoon into a buttered 3 quarts casserole dish. Bake for 20 minutes. Top with toasted bread crumbs and bake 10 minutes more. Serve with bread to absorb liquid from casserole. Serves 3 to 4. nl 11/21
Spicy Crab Soup 1 pounds crabmeat, fresh. 1 qt. water 3 chicken parts (neck or wing) 3 pounds canned tomatoes, quartered 8 ounces frozen peas, thawed 1 cup potatoes, diced 3/4 cup celery, chopped 3/4 cup onion, diced 3/4 tablespoons seafood seasoning 1 teaspoon lemon pepper Place water and chicken in a 6 quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetable and seasonings and simmer, covered, over medium low heat for about 45 minutes or until vegetable are almost done. Add crab meat, cover and simmer for 15 more minutes or until hot. Makes 8 servings.
Steamed Clams in a Thai Curry Sauce 2 pounds of hard shell clams. 2 tbsp. vegetable oil 1 tsp. sesame oil 1 tbsp. fresh ginger 2 tsp. minced or pressed garlic 1 tbsp. minced fresh lemon grass 2 tsp. Asian fish sauce 1/2 cup coconut milk 2 tsp. soy sauce 2 tsp. Thai red curry paste 1 tsp. sugar 1 tbsp. fresh lime juice 1/2 cup clam juice 1/4 cup carrot (matchstick cut) 1/4 cup red bell pepper (matchstick cut) 1/4 cup slivered green onion 2 tbsp. chopped cilantro leaves (garnish) Lime wedges for squeezing over clams In a large soup pot heat the vegetable and sesame oils over moderate heat. Add the ginger, garlic and lemon grass and cook, stirring, for 30 seconds. Add the fish sauce, coconut milk, soy sauce, Thai red curry paste, sugar, lime juice and clam juice. Bring to a boil and immediately add the clams, carrot, red pepper and green onion. Cover and steam clams until they just open up, about 3 to 5 minutes; discard any clams that do not open. Divide the clams, vegetables and broth between warm bowls. Sprinkle with cilantro leaves and serve with lime wedges for squeezing. NL 11-02
Linguini with Shrimp in Red Sauce 1 1/4 lbs. medium shrimp, peeled, deveined and coarsely chopped 2 tbsp. olive oil 1 lg. onion, chopped 1-3 cloves garlic, minced and pressed 1/2 cup dry red wine (Chianti, Zinfandel, etc.) 1 can (28 oz.) chopped tomatoes in puree 2 tsp. dried basil Salt and ground pepper to taste 12 ounces of dried linguini Shredded or grated Parmesan cheese Bring a large pot of water to a boil. Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the onion and garlic and sauté until soft, about 5 minutes. Stir in the tomatoes and basil, return to a boil and cook 5 minutes, stirring occasionally. Meanwhile add the remaining teaspoon of olive oil and 1/2 teaspoon of salt to the boiling water. Stir in the linguine and cook, stirring occasionally, until al dente, about 20 minutes. Add the shrimp and 1/2 teaspoon pepper to the tomato mixture. Reduce the heat to medium and cook, stirring frequently, until the shrimp are pink and cooked through, about 2 minutes., Taste the sauce for seasoning.
Drain the pasta and transfer to a large bowl. Add the red sauce and toss well. Divide the pasta and sauce among 4 dinner plates and sprinkle with Parmesan cheese, if desired. Serves 4. nl 2/13
Spanish Tapa Salad 24 mussels 1/3 cup dry white wine 1 tsp. olive oil 2 medium clove garlic, crushed 1/2 tsp. dried thyme 1 tsp. fresh lime juice 2 limes salt and pepper to taste 1/4 cup each red and yellow pepper, finely diced 2 tbsp. fresh coriander leaves, finely chopped Place wine, oil, garlic and thyme in a large pot, cover with mussels and steam until shells open, 4 to 5 minutes. Remove from broth and set aside, discarding any with unopened shells While cooking, quarter one lime. Remove strips of zest from the other, and juice. Strain broth through a coffee filter. Over high heat reduce broth to 1/4 cup. Add 1 tsp. lime juice and season with salt and pepper to taste. Cool to room temperature.
Discard top shell from each mussel and place them on serving plates. Drizzle a little broth over each, sprinkle with diced peppers and coriander. Use lime or lemon zest and coriander leaves as a garnish and serve with lime zest. Serves 4.
Oysters Rockefeller 20 oysters on half-shell, reserve liquor Kosher or rock salt, spread 1/2 inch deep in baking dishes which will hold oysters 1/2 cup butter 1/4 cup chopped fresh parsley 6 medium shallots, chopped 2 tbsp. finely chopped celery 1 tbsp. finely chopped green pepper 1/4 tsp. aniseed 1 1/2 tsp. fresh thyme, chopped, or 1/2 tsp. dried 1 tbsp. anchovy paste 3 tbsp. dry bread crumbs 1/2 cup heavy cream sea salt and freshly ground pepper, to taste hot pepper sauce, to taste, optional Preheat oven to 400f then place baking pans with layer of salt, in oven to heat. In a skillet, melt butter; sauté parsley, watercress or spinach, shallots, celery, and green pepper. Cook 5-6 minutes over medium heat, until watercress or spinach is wilted. Stir in remaining ingredients, except the oysters, adding a little extra cream or bread crumbs as needed to achieve the consistency of a thick sauce. Spoon the watercress or spinach mixture over each oyster meat, dividing evenly. Place oysters in baking pan, return to oven and bake 4 to 6 minutes, or until hot and bubbling. Serve immediately. Makes 10 appetizers or 4 main course. nl 12/12
Baked Oysters with Mushroom Herb Crust
Oyster Calypso Stew 16 oz. fresh shucked oysters with their liquor 1/2-3/4 cup clam juice or chicken stock 2 slices raw bacon, minced 1 cup thinly sliced mushrooms 1/2 cup diced onion 1/2 cup thinly sliced celery 1/2 cup small-diced carrot 1 tsp. lemon juice 1/2 cup diced red bell pepper 1/2 cup dry or medium-dry sherry 1/2 tsp. thyme 1/4 - 1/2 tsp. Tabasco 1 cup cooked large-diced or quartered red potatoes 1 tbsp. cornstarch 1 1/4 cups half & half Salt to taste Pepper to taste 1 tbsp. chopped parsley lemon wedges (for serving) Drain the oysters (set aside liquor). Combine oyster liquor, lemon juice and add clam juice or chicken stock to make 3/4 cup total. Set aside. In a large heavy saucepan or Dutch oven, sauté the bacon over medium heat until half cooked, 2 to 3 minutes. Add the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium-low. Sauté the vegetable mixture for about 4 minutes, stirring often. Stir in the sherry and thyme, followed by the oyster liquor mixture, Tabasco and potatoes. Bring to a boil. Stir the cornstarch into the half and half and whisk this mixture into the gently boiling stew. Add the oysters immediately. Heat just until the oysters get plump and their edges are ruffled, 1 to 2 minutes. Season with salt and pepper.
Spoon into serving bowls and sprinkle with chopped parsley. Serve with lemon wedges.
Garnish
lemon wedges
Warm Shrimp & Citrus Salad 1 1/2 tbsp. plus 1 tsp. extra-virgin olive oil 1 tbsp. lemon juice 1/8 tsp. salt 4 cups torn salad greens, such as romaine, red leaf and/or baby lettuces, rinsed and dried 1 medium pink grapefruit 1 medium orange 1/2 small fennel bulb, thinly sliced (optional) 3/4 pound medium shrimp, peeled and deveined 1/8 tsp. dried red pepper flakes To make the dressing, combine 1 1/2 tablespoons of the olive oil with the lemon juice and salt in a small jar. Shake well and set aside. Arrange the salad greens on 2 dinner plates. Peel the grapefruit and orange, break each in half and slice across into 1/4 inch slices. Fan out and place on the salad greens along with the fennel, if using.
Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and red pepper flakes. Sauté just until the shrimp turn pink and are cooked through, about 3 minutes. Remove from the heat and stir in the dressing. Divide the shrimp between the plates and drizzle the salads with the dressing. Serve immediately. Serves 2.
Slow Baked Stuffed Lobster 2, 1/2 lb. live lobsters 2 small cull lobsters (lobsters that have lost a claw) 1/2 cup butter 2 tbsp. shallots, chopped 1/4 cup sherry 1 to 2 garlic cloves, chopped 2 cups bread crumbs, fresh, toasted salt and pepper In a pot with 1/2 inch of water, steam the 2 cull lobsters for 5 minutes until pink. Cool and remove the meat, reserving the tomalley and roe (if you have a female lobster). Cut the meat into medium-size pieces. Cook the 1 1/2 lb. lobsters as above. Split them down the underside of the body. Remove sac and again reserve tomalley and roe. Brush the shells and body meat with a little cooking oil and lay the four halves on a baking sheet. Melt the butter in a large frying pan. Sauté the shallots and garlic for 5 minutes until tender. Add the tomalley and roe and sauté for 2 minutes more. Mix in the lobster meat from the culls, warm mixture for 3 minutes and remove from the heat. Stir in the celery.
Toss the lobster mixture with the toasted bread crumbs and season with salt and pepper. Spoon the stuffing mixture into the cavity of each lobster. Bake in a very slow oven, 200 degrees for 6 hours. Cover with aluminum foil and dot with additional butter if dressing seems to be drying out. This cooking time may vary slightly between a gas and electric stove so monitor the lobsters after a few hours. nl 1226
Shrimp Jambalaya 1 cup rice 1/4 tsp. salt 2 slices of bacon, cut into 1/2 inch pieces or 1 tsp. vegetable oil 1 small onion, chopped 1 small green pepper, cored, seeded and chopped 1 tbsp. all-purpose flour 1 can (28 oz.) chopped tomatoes in puree 2 tsp. Worcestershire sauce 1/2 tsp. dried thyme 1/2 tsp. Tabasco, or to taste 1 1/4 lbs. medium shrimp, peeled and deveined Bring 2 1/4 cups of water to a boil, then stir in the rice and salt. Reduce the heat to medium-low, cover and simmer until tender, 17 to 20 minutes. When cooked, fluff the rice with a fork.
Meanwhile, cook the bacon in a saucepan over medium heat until brown and crisp. Drain off all but 1 tsp. of the fat. Alternatively, heat the oil in the saucepan. Add the onion and green pepper and sauce until beginning to soften, 3 to 5 minutes. Stir in the flour and cook 1 minute, stirring. Gradually stir in the tomatoes, Worcestershire sauce, thyme and Tabasco. Simmer, stirring occasionally, 5 minutes. Add the shrimp and simmer, stirring occasionally, until they turn pink and are cooked through, about 5 minutes. Stir in the cooked rice and continue to simmer just until heated through, about 1 minute. Serves 4. nl 0103
Steamed Clams & Thai Curry Broth 2 tsp. vegetable oil 1 tsp. sesame oil 1 tbsp. minced fresh ginger 2 tsp. minced or pressed garlic 1 tbsp. minced fresh lemon grass 2 tsp. Asian fish sauce 1/2 cup coconut milk; preferably reduced fat 2 tsp. soy sauce 1 - 2 tsp. Thai red curry paste 1 tsp. sugar 1 tbsp. fresh lime juice 1/2 cup clam juice 2 lbs. live hard-shell clams, such as cherrystone, scrubbed 1/4 cup matchstick-cut carrot 1/4 cup matchstick-cut red bell pepper 2 tbsp. chopped cilantro leaves, for garnish Lime wedges, for squeezing over clams In a large soup pot or Dutch oven heat the vegetable and sesame oils over moderate heat. Add the ginger, garlic and lemon grass and cook, stirring for 30 seconds. Add the fish sauce, coconut milk, soy sauce, Thai red curry paste, sugar, lime juice and clam juice. Bring to a boil and immediately add the clams, carrot, red pepper, and green onion. Cover and steam clams until they just open, 3 to 5 minutes; discard clams that do not open. Divide the clams, vegetable and broth between warm bowls. Sprinkle with cilantro leaves and serve with lime wedges for squeezing. nl 1/10/02 Shrimp & Asparagus Stir Fry 4 tsp. vegetable oil 1 lg. onion, trimmed and cut in 8 wedges 1 lb. asparagus or green beans, trimmed and sliced diagonally into 1 1/2 inch pieces 10 ounces of dried buckwheat noodles 1 1/3 to 1 1/2 lbs. large shrimp, peeled and deveined 2 tbsp. bottled black bean and garlic sauce Bring a large pot of water to a boil. Heat half the oil in a large nonstick skillet or wok over medium high heat. Add the onion and asparagus and stir-fry until crisp-tender, 5 to 8 minutes.
Meanwhile, stir the noodles into the boiling water and cook, stirring occasionally, until tender, about 5 minutes or according to the package directions. Drain and keep warm. Transfer the vegetables to a large skillet and add the shrimp. Stir-fry until they turn pink and are cooked through, about 5 minutes. Stir in the black bean and garlic sauce with enough water to make a light sauce (about 3 - 4 tbsp.), return the vegetables to the skillet and stir-fry 30 seconds to just heat through. Serve immediately over the warm soda noodles. nl 3/34
Fajita Style Shrimp Kabobs 2 tsp. lime juice 2 tsp. vegetable oil 1 tsp. minced fresh cilantro 3/4 tsp. ground cumin 1/8 tsp. salt 1/8 tsp. Tabasco 1 1/4 lbs. large shrimp, peeled and deveined 1 large yellow or red pepper, cored, seeded and cut into 1 inch squares 8 small (6-7 inch) flour tortillas, warmed Cilantro sprigs, for garnish 1 large tomato, seeded and diced Combine the lime juice, oil, minced cilantro, cumin, salt and Tabasco, in a large bowl. Add the peeled shrimp and mix well; set aside. Adjust the oven rack so it is 4 to 5 inches from the broiler element and preheat the broiler. Alternate the shrimp and pepper squares on eight 6 to 8 inch skewers. Place the skewers on a lightly oiled broiler pan and brush the remaining marinade over. Broil until the shrimp are pink and cooked through, turning once, about 2 1/2 minutes per side. Serve with warm tortillas, cilantro sprigs and diced tomato if desired. nl 9/19
Lobster Parfait 1 lb. lobster meat, cooked and cut into 1/2 inch pieces 1/2 cup mayonnaise 1 tbsp. lemon juice, freshly squeezed 3 tbsp. chili sauce 1 tbsp. chives, chopped 1/2 cup celery, finely minced 1 small head bibb lettuce, 4 outside leaves reserved, centers shredded
Over-Stuffed Lobsters 8, 1 - 1.5 lb. lobsters 1 lb. scallops, cut into small pieces 1 tbsp. vinegar 1/2 cup butter 1 garlic clove, minced 5 tbsp. flour 2 cups milk 2 tbsp. tomato paste 1/2 tsp. salt 1/8 tsp. Cayenne pepper 3 tbsp. parsley, chopped 1 bouillon cube, chicken sliced lemons stuffed olives In a large steamer or pot, bring 2 inches of water to a boil. Add the vinegar. Place the lobsters in the pot with boiling water. Cover and cook for 15 minutes. Remove lobster and let cool With a sturdy sharp knife slit each lobster in half down the center of the underside. Remove the meat and cut into bite-sized pieces. Reserve the shells on a baking sheet. Melt butter in a saucepan until bubbling; add the scallops and garlic and sauté for 3 minutes. Blend in the flour and milk, stirring constantly and cook until mixture is thick and hot. Add remaining ingredients, except parsley and blend well. Stir in reserved lobster meat and heat mixture until bubbling. Fill the 8 lobster shells and sprinkle with parsley. This may be done the day before, covered and refrigerated.
To serve, bake for 30 to 40 minutes at 425f until browned. Garnish with sliced lemon and stuffed olives. nl 12/19
Lobster & Artichoke Surprise 4 artichokes 12 ounces fresh lobster meat 1/2 cup celery, chopped 2 tbsp. green pepper, chopped 1/4 tsp. dill 1/4 tsp. paprika 8 tbsp. mayonnaise 1 tsp. capers garden or bibb lettuce Cut the stems of the artichokes at the base and cut 1/2-inch off the top. With scissors, trim the prickly tips off the leaves. Place in a pot just large enough to hold them with 1/2 inch of salted water. Cover and steam for 35 to 40 minutes until the outer leaves pull off easily. Remove from pan to cool. Pull out the center of small leaves. Remove from pan to cool. Pull out the center of small leaves. Scrape out the furry choke with a spoon, being careful not to disturb the heart. Chill. Pre-cook lobster meat and mix with the celery, green pepper, dill, paprika and mayonnaise. Fill the center of each artichoke with the lobster salad and sprinkle with capers. Arrange each artichoke on a bed of garden or bibb lettuce and pass a separate bowl of yogurt dill sauce.
Green Shrimp Soup with Champagne 1 medium onion 1 large carrot (5 oz) 1½ Tbsp butter 3 cups hot meat broth 1 Tbsp savory (fresh, chopped fine) 1 tsp tarragon (fresh, chopped fine) 1 lb peas (cooked in light salted water) 5 oz shrimp (deveined, cooked, and cut into small pieces) ½ cup dry white wine 2 Tbsp cream 1 cup champagne (demi sec) Chop the onion and carrot finely. Heat the butter in a pan and fry the vegetables for 5 minutes stirring continuously. Add the hot meat broth. Boil for 10 minutes. Add savory, tarragon and peas. Bring to a boil and let cook for 8 minutes. Strain the soup and put it back into the pan. Add shrimp. Simmer 5 minutes on medium heat. (Be sure the soup is not boiling.) Add white wine and cream. Take from the heat. Season if necessary. Add champagne and serve immediately. Serves 4.
Lobster & Linguine in Mustard Sauce 3/4 lb. lobster meat, cooked 6 tbsp. butter 4 tbsp. olive oil 3 medium garlic cloves, minced 1 tbsp. capers, rinsed 2 - 3 tbsp. sweet prepared mustard dash of cognac fresh parsley and/or basil, chopped 6 tbsp. toasted pignoli nuts 1/2 lb. linguine
Whisk olive oil into butter mixture. Drain any liquid from lobster meat, adding to the pan and return lobster to oven to keep warm. Drop pasta in boiling water and return to the sauce, continuing to blend until smooth. Add additional oil to thin, or mustard to thicken. Sauce should be thin enough to coat pasta.
Add cognac to simmering butter mixture and cook for 2 minutes to evaporate alcohol. Drain pasta. Toss with 2/3 butter mixture. Put lobster on top and pour remaining butter over. Garnish with herbs and pignoli nuts. nl 8/03
Paradise Island Lobster Salad 4, 1 1/2 lb. lobsters 1 1/2 cups mayonnaise 3 tbsp. ketchup 1/2 up lime juice, freshly squeezed 2 tsp. dry sherry 1 tsp. sugar 1/2 tsp curry powder 1/2 tsp. salt 1 cup celery, diced dash Tobasco sauce toasted coconut 1 orange, sliced 1 lime, sliced
Mussel Bisque 2 cups water 3 cups dry white wine 3 lbs. mussels, scrubbed 1/2 cup butter 1 lg. onion, yellow, chopped 1 lg. leek, dried and minced 4 cloves of garlic, minced 3 medium tomatoes, chopped 2 tbsp. chopped fresh dill 2 carrots, peeled and minced 3 tbsp. chopped fresh basil 2 cups light cream 1 cup heavy cream salt and ground pepper to taste Pour the water and 1 cup of the wine into a large pan. Add the mussels, cover the pan, and cook over high heat until the mussels pop open (discard those that do not open). When cool enough to handle, remove the mussel meats from the shells and set aside. Strain the cooking liquid through a sieve lined with a double thickness of cheesecloth and reserve. Melt the butter in a large stock pot over high heat. Add the onion, leek, carrots, and garlic and sauté over high heat for 5 minutes. Reduce heat to low, cover the pot, and cook, stirring occasionally for 25 minutes.
Add the tomatoes and cook uncovered 5 minutes. Add enough of the remaining wine to the mussel cooking liquid to measure 5 cups. Add to the stock pot and heat to boiling. Reduce heat and simmer uncovered 15 minutes. Stir in the dill and basil, then the light and heavy cream, and finally the mussel meats. Season to taste with salt and pepper. Heat just until the soup is warmed through. Serve immediately with lots of crusty bread. nl 7/2
Scallops & Leek Soup 1 small onion, minced 2 medium stalks celery, minced 1 small carrot, minced 4 sprigs parsley, minced 1 large leek, sliced thin 1 small bay leaf 1 tsp. salt 1/4 tsp. pepper 2 tbsp. butter 1 pint scallops, small, or large, halved 2 tbsp. butter 1 cup milk 1 cup heavy cream 1/8 tsp. cayenne pepper 1 cup dry white wine In a large saucepan over medium heat, sauté the onion, celery, carrot, parsley, and leek with the bay leaf, salt, and pepper in the butter, stirring, 10 minutes. Add the wine and scrape up the pan juices. Simmer until reduced by half, 8 to 10 minutes. Stir in the scallops and butter and stir 2 minutes. Add the milk and cream, scrape up the pan juices, and cook one minute. Add cayenne pepper to taste. nl 12/29
Charleston Shrimp Mold 1 lb. cooked, peeled, and deveined small shrimp 1 cup finely chopped celery 1 medium onion, finely chopped 1 cup mayonnaise 1/8 tsp. seasoned salt 1/8 tsp. salt 3 drops Tabasco sauce 2 tsp. fresh lemon juice 1 can (10- 3/4 oz.) condensed tomato soup, undiluted 8 oz. cream cheese 1 1/2 tbsp. unflavored gelatin 1/4 cup cold water Oil a one quart mold, preferably a shrimp mold. Combine the shrimp, celery, onion, and mayonnaise in a large bowl. Add the seasoned salt, salt, Tabasco, and lemon juice and toss to combine. Heat the soup in a medium-size saucepan over very low heat. Add the cream cheese and stir until it is melted. Place the gelatin and water in a medium-size bowl and stir to dissolve the gelatin. Pour the tomato and cream cheese mixture into the gelatin and mix well.
Fold the gelatin mixture into the shrimp mixture. Pour into the prepared mold and refrigerate overnight. Unmold and serve with crackers.
Oyster, Shrimp and Okra Gumbo 1 whole 3 to 4 lb. broiler, split 2 tsp. salt 4 sprigs, parsley 2 stalks celery, chopped 1 medium carrot, sliced in rounds 1 small onion, studded with 4 whole cloves 2 large cloves garlic 8 peppercorns 5 quarts cold water 2 medium onions, chopped 1 small hot red pepper, seeded, chopped 2 cups cooked ham, chopped 1 tsp. salt 1/2 tsp. cayenne 1/8 tsp. chili powder 1 lb. okra, sliced, or 1, 10 oz. package frozen okra 1 pint shucked oysters 1/2 lb. small shrimp, cooked and shelled 2 tbsp. file powder 2 1/1 cups cooked rice 3 tbsp. minced parsley In a large kettle over medium high heat, combine chicken with salt, parsley, celery, carrot. Add the onion stuck with cloves, the garlic, and peppercorns, knotted into a cheesecloth square. Add water and cook, uncovered, over medium heat 1 hour. Skim away scum that forms during first few minutes of cooking. Remove chicken and drain broth into a cool bowl and set in refrigerator. Skin and bone chicken and cut into 2-inch pieces. When fat has risen to top of broth, remove and reserve. Spoon 2 tablespoons of chicken fat from the broth into the kettle and sauté the chopped onions and pepper over medium heat until the onion is translucent, about 5 minutes. Add ham and sauté 5 minutes. Add chicken pieces, broth, salt, cayenne, and chili powder. Cover, reduce heat, and simmer one hour. Add okra and cook 15 minutes. Add oysters and their liquid, and cook until edges of all the oysters are curled, about 4 minutes. Add shrimp and cook 1 minute. Remove from heat. Mix 1/2 cup of broth with file powder and stir into broth. Bring to scalding but do not boil. Taste and add salt and pepper if needed.
To serve: Divide cooked rice among bowls and ladle gumbo over it. Garnish with parsley. nl2/20
Scallop Chowder 2 medium onions, chopped 4 tbsp. butter 1 pint scallops 1cup diced potatoes 2 cups boiling water 1/4 tsp. dried thyme 4 cups scalded milk salt and pepper 1 tbsp. minced dill In a saucepan over medium heat, sauté the onions in the butter until translucent, about 5 minutes. Sauté scallops in the butter 3 minutes, then remove with a slotted spoon. Add potatoes, toss with butter and onion, then pour in boiling water, thyme, and simmer, covered, 12 to 15 minutes or until potatoes are tender. Add scallops and milk, and simmer 15 minutes. Add salt and pepper to taste. Ladle into soup bowls and garnish with dill. NL 6/3
Pickled Shrimp 3 cups light flavored oil 3 tsp. dry mustard 8 tbsp. sugar 2/3 cup cider or white vinegar 2/3 cup ketchup Fresh Ground pepper to taste 3 tbsp. fresh chopped garlic 4 tsp. Worcestershire sauce 1-3 sweet onions (the sweeter the better) 2-3 bay leaves. 3 lbs. Shrimp Boil shrimp and put aside. Put dry mustard, sugar, vinegar, ketchup, pepper, garlic and Worcestershire sauce in a blender (really the only way to make it right) set to blend. Slowly add the oil to make an emulsion. This is where the 1-3 onions come in. I'm not a big fan of the onions but to get the flavor right you need at least one. If you are a fan use three, if not use one. In a container large enough to hold all this stuff (I like to use jars) layer the shrimp and onions. Give the bays leaves a good squeeze to release the flavor and drop them in the jar. Pour in the blended mixture (hope you have enough room in the jar) and close the container (it should be air tight). Refrigerate for 2 days or as long as you can resist.
Thanks to customer Chet Ford for this outstanding recipe!
Charleston Crab Dip 3 tbsp. butter 2 tbsp. unbleached all-purpose flour 1/2 cup chicken stock 1/2 cup light cream 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1 cup fresh crabmeat 3/4 lb. Virginia ham, cut in 1/2 inch julienne salt and fresh ground pepper to taste 1/8 tsp. cayenne pepper
Melt the remaining tablespoon of butter in another saucepan and in it sauté the onion and celery over low heat until they are tender, about 6 minutes (do not brown). Add the crabmeat, ham, salt and pepper, and cayenne and continue cooking, stirring, until they are heated through, about 3 minutes.
Add the crabmeat mixture to the cream sauce and bring to a boil, stirring constantly. Serve in a chafing dish, accompanied by crackers. nl 7/18
Oysters in Champagne 4 tbsp. butter 3 tbsp. unbleached all-purpose flour 1/2 cup cream 1 pint shucked oysters 1 cup Champagne Ground nutmeg, to taste Ground allspice, to taste Salt to taste White pepper, to taste Chopped fresh parsley, to taste Preheat the oven to 300 f. Butter 1-quart baking dish. Melt the butter in a saucepan with a heavy bottom over low heat. Add the flour and cook over low heat, stirring for 3 minutes. Pour in the cream and continue cooking, stirring constantly, until the mixture begins to thicken. Remove from the heat.
Stir in the oysters, Champagne, nutmeg, allspice, salt, pepper and parsley. Pour into the prepared baking dish and bake until bubbly, about 25 minutes.
Lobster Phyllo Triangles 4 tbsp. unsalted butter 3 scallions, finely chopped 5 large canned tomatoes, drained, seeded, and chopped 1 tbsp. chopped fresh tarragon salt and pepper, to taste meat of 1 steamed lobster (1.5 lbs), finely chopped 2 tbsp. flour 1/4 cup heavy or whipping cream Pastry 1 lb. phyllo dough 1 cup unsalted butter Make the filling: heat 2 tbsp. of the butter in a medium-size frying pan. Add the scallions and sauté over low heat until limp, about 2 minutes. Add the tomatoes, tarragon, and salt and pepper and simmer until slightly thick, 15 to 20 minutes. Add the lobster meat and wine, raise the heat to high, and stir quickly to combine. Drain the mixture, reserving the liquid. Melt the remaining 2 tbsp. of butter in another frying pan over low heat. Add the flour and cook slowly, stirring constantly, for 5 minutes (do not let the mixture brown). Add the reserved liquid and the cream and continue stirring until the mixture begins to thicken. Combine the lobster mixture and the cream mixture and allow to cool completely. Assemble the triangles: Melt one cup of butter. Brush one sheet of phyllo with butter. Top with two more sheets in half lengthwise, then cut each half crosswise into six parts. Spoon one tsp. of the lobster filling into the end of each strip and fold as you would a flag, forming a triangle and tucking the end under. Repeat the process until the phyllo and filling have been used.
Preheat the oven to 400 f. Butter baking sheets. Place the phyllo triangles on the prepared baking sheets, brush the tops with melted butter, and bake until golden brown, about 10 minutes. Serve hot. NL3/11
Southern Oyster Chowder 2 medium onions, chopped 2 medium potatoes, chopped 3 tbsp. butter 2 cups milk 1 pint heavy cream 2 cups bottled clam juice 1 sprig celery leaves, minced 1/2 small bay leaf, crumpled 1 tsp. salt 1/4 tsp pepper 1/8 tsp. dried thyme 1/8 tsp grated nutmeg 2 pints shucked oysters and liquor 1 tbsp. cream sherry, optional 1 1/2 tbsp. Texas Pete hot sauce, optional In a large saucepan over medium heat, sauté the onions and potatoes in the butter for 10 minutes. Add milk, cream, clam juice, herbs and spices. Bring to a boil, lower heat, and simmer for 20 minutes. Puree in a blender or a food processor, 2 cups at a t time, press through a sieve.
Turn oysters and their liquor into a small saucepan. Cook, uncovered, over medium heat, shaking the pan constantly, until all the oyster are curled at the edges, about 4 minutes. Pour the oysters into the purée and turn off heat. Stir in the sherry and Texas Pete if you wish.
Mussel Soup Clemence 1/3 cup minced shallots 1/2 cup butter 5 lbs. medium mussels 1 tbsp. minced parsley 1/2 tsp. dried thyme 1 small bay leaf, crumpled 1 cup dry white vermouth 2 cups half & half 4 tbsp. butter 1/4 cup minced parsley In a large kettle over medium heat, sauté shallots in the butter until translucent, about 5 minutes. Add mussels, parsley, thyme, bay, and vermouth. Raise heat and bring to a boil, cover, lower heat, and simmer about 8 minutes, shaking the pan often. When all the mussels are open, they are done. Lift mussels into big soup bowls with a slotted spoon. Add milk or half & half and butter to the kettle, bring to a boil, then add parsley, stir 30 seconds, and ladle at once over mussels.
To serve: Shuck any remaining mussels into any leftover broth. Serves 6. nl 7/31
Lobster and Gruyere Fondue 1 1/2 cups lobster meat, cooked and cut into 1/2-inch pieces 1 cup dry white wine 1 lb. Gruyere cheese, cubed 2 tsp. prepared mustard 1/2 tsp. anchovy paste 1/4 cup cream 2 egg yolks Pinch cayenne pepper
Baked Oysters with Savory Mushroom Herb Crust 2 cups packed (about 5oz.) hearty, firm-textured bread cubes 1 cup coarsely chopped mushrooms 1/4 cup freshly shredded or grated Parmesan cheese 1/4 cup coarsely chopped fresh parsley 3 tbsp. cold butter, cut in small pieces 1 tbsp. lemon juice 1/2 tsp. dry thyme 1/2 tsp. dry basil 1/4 tsp. salt 1/4 tsp. Tabasco 1/4 tsp. black pepper 2 dozen medium oysters in the shell Put the bread cubes and mushrooms in a food processor and pulse for a few seconds to combine. Add the remaining ingredients, except the oysters, and process until the particles are well chopped and pea-like in texture, about 30 seconds. Set aside. Preheat the oven to 475f.
Shuck the oysters cutting the muscle but leaving the oyster in the deep cupped shell. Cover each oyster loosely with 1 rounded tablespoon of the breadcrumb-mushroom mixture, coating the entire surface of the oyster. Arrange the oysters on a baking sheet and place on the middle shelf of the oven. (A thin layer of rock salt on the baking sheet will help the oysters to stay upright.) Bake until the topping is golden, 6 to 8 minutes. Watch the time and the oysters carefully - they can overcook and dry out quickly. Serve immediately.
Spanish Paella Marinade
2 tbsp. minced garlic
Place the chicken pieces in a glass or plastic container. Rub the marinade on the chicken pieces, coating evenly. Cover and refrigerate overnight. In a small saucepan over low heat, warm the 1/4 cup of wine or water, remove from the heat. Crush the saffron gently and add to the warm liquid. Let it stand for 10 minutes. In a large, deep frying pan over medium-high heat, warm the olive oil. Add the chicken in batches and brown quickly on all sides. Remove from the pan and set aside. To the oil remaining in the pan, add the onions and sauté over medium heat, stirring often, until tender and translucent, about 10 minutes. Add the garlic and tomatoes and sauté, stirring for 5 minutes. Add the rice, reduce the heat to low and stir for 3 minutes. Add the chicken stock and the saffron and its soaking liquid and bring to a boil. Reduce the heat and simmer, uncovered and without stirring, for 10 minutes. Add the browned chicken and continue to cook, uncovered, until the liquids are absorbed and the rice is tender, about 10 minutes longer, adding the shrimp, if using, and the peas or lima beans during the last 5 minutes. Alternately, once the chicken is added, place the pan in an oven preheated to 325f and bake until the liquids are absorbed and the rice is tender, about 15 minutes, adding the shrimp and peas/lima beans during the last 5 minutes. Meanwhile, in a saucepan, place the clams and/or mussels, discarding any that do not close to the touch. Add wine or water to a depth of 1 inch. Cover, place over medium-high heat and cook until the shellfish open, about 5 minutes. Add them to the paella 1-2 minutes before it is ready, discarding and that did not open. Remove the paella from the stove top or oven and let it rest of 10 minutes before serving. NL 3/4
Breaded Oysters Parmesan 1, 10 oz. jar of oysters 1/4 cup green onion, chopped 1/4 cup fresh parsley, chopped 3 cloves garlic, minced 1 tbsp. olive oil 1 tbsp. lime juice 4 drops hot pepper sauce (Tabasco or Texas Pete) 1/4 cup Parmesan cheese, grated 1/4 cup bread crumbs 1/4 tsp. black pepper Rinse oysters and pat dry. Place green onion, parsley, garlic, oil, lime juice, and Tabasco in nonstick frying pan. Sauté for three minutes. Mix cheese, bread crumbs, and pepper in a small bowl. Roll oysters in cheese mixture. Sauté for four to six minutes in vegetables. Substitute scallops if you prefer. Recipe from Seafood Twice a Week by Evie Hansen
Shrimp Pasta with Wine 2 teaspoons corn oil margarine 1 teaspoon olive oil 1/2 large onion, chopped (about 1 cup) 1/2 cup dry white wine 1 cup chicken stock, reduced to 1/2 cup 1 teaspoon dried basil, crushed 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper 12 ounces raw shrimp, shelled, deveined and halved lengthwise 2 medium tomatoes (about 1 cup) peeled, seeded and chopped 10 ounces dry linguine, cooked 1 tablespoon margarine or butter 1/2 cup freshly grated Parmesan cheese 1/2 cup chopped fresh parsley In a large saucepan, melt 2 teaspoons margarine with olive oil and sauté onions until transparent. Stir in wine, chicken stock, basil, salt, pepper and crushed red pepper. Bring to boiling, reduce heat slightly and boil gently, uncovered, for 12 minutes or until reduced in volume by two-thirds. (You should have about 3/4 cup liquid.)
Add shrimp to liquid and simmer, covered, for 3 to 5 minutes, just until shrimp is tender. Remove from heat and stir in tomatoes. Toss cooked hot pasta with 1 tablespoon butter or margarine. Add shrimp mixture, cheese and parsley, and toss until pasta is coated. Serve immediately. Serves 4. nl3/27
Shrimp with Wild Rice 2 teaspoons corn oil margarine 1/2 cup carrots, chopped (about 1 medium) 1/2 cup celery, chopped (about 1 medium stalk) 1 cup green onions with tops (about 3 medium), chopped 1/3 cup long-grain brown rice 1/3 cup wild rice 2 tablespoons each dried parsley and dried onion 1/2 teaspoon each celery salt and paprika 1/4 teaspoon each garlic powder, sugar and freshly ground black pepper 1/8 teaspoon turmeric 1-2/3 cups chicken stock 1 pound cooked large shrimp, rinsed Sauce:
1-1/2 cups milk While rice mixture cooks, prepare sauce. Bring milk and salt to a boil in a small saucepan. add Cream of Rice and stir for 1 minute. Remove from heat, cover, and allow to stand 5 minutes. Pour sauce mixture into a blender container along with six shrimp (1-1/2 ounces). Blend until smooth. Pour back into saucepan, add the 1/4 cup sherry and pepper and hot sauce to taste. Cook over low heat until heated through.
When rice is cooked, add shrimp and 1 cup sauce. Heat thoroughly. Serve remaining sauce separately.
Seafood Pasta 1/2 cup dry white wine 1/2 cup water 1 medium onion, finely chopped (about 1-1/2 cups) 12 mussels, in the shells 12 clams, in the shells 1 tablespoon olive oil 4 cloves garlic, thinly sliced 1 (28-ounce) can crushed tomatoes 1/4 cup sherry 1/4 cup chopped fresh basil 1-1/2 teaspoons dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon red-pepper flakes 1/8 teaspoon hot sauce 8 raw medium shrimp, peeled and deveined 3/4 pound calamari (squid) cleaned and sliced 12 ounces linguini pasta Combine the wine, water and 1/4 cup of the onion in a large pot. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the mussels and clams, cover tightly, and steam until all the shellfish have opened. Remove from heat and set aside. Heat the oil and garlic in a large pot or skillet until the garlic sizzles. Add remaining onion and cook, covered, over low heat until onion is soft and translucent, about 15 minutes. Add tomatoes, sherry, basil, oregano, salt, pepper, hot sauce, red-pepper flakes and simmer, uncovered, for 10 minutes.
Add the calamari to the tomato mixture and cook for 2 minutes. Add the shrimp and the mussels and clams plus their cooking liquid. Mix well and continue to cook for 2 more minutes or until the shrimp turn pink and opaque; do not overcook. Serve immediately over the prepared linguini.
Shellfish Paella 8 clams, scrubbed and cleaned 2 tablespoons olive oil 4 cloves garlic, minced 2 medium onions, chopped 2 small bell peppers, cut into strips 2 cups uncooked brown rice 1/2 cup finely chopped parsley 2 cups clam juice 2 cups water 1 cup tomato sauce (about 18-ounce can) 2 tablespoons soy sauce 1/4 cup freshly squeezed lemon juice 1/2 teaspoon saffron 1 pound bay scallops 8 large raw shrimp, shelled and cleaned with tails left on 1 cup frozen peas, thawed 2 (4-ounce) jars sliced pimientos, (not drained) Preheat the oven to 350° F. Heat oil in a large ovenproof skillet or paella pan. Add garlic, onion and bell pepper and saute over medium heat for 5 minutes. Add rice and parsley and stir until the rice is well coated with oil. Add clam juice, water, tomato sauce, soy sauce, lemon juice and saffron. Mix well and bring to a boil. Cover and place in the preheated oven and bake for 1 hour and 15 minutes, or until all liquid is absorbed. Remove from oven and stir in raw scallops, peas and pimiento. Turn oven off and return paella to oven to keep warm while cooking the shrimp and clams. Do not leave in oven more than 5 minutes. Steam the clams and shrimp until the clams open and the shrimp turns from translucent to opaque, about 2 to 3 minutes. Do not overcook. Return any unopened clams to steamer and continue to steam until they open.
To serve, spoon 1-1/4 cups of the rice mixture onto each of 8 plates and top each serving with a shrimp and a clam or add the shrimp and clams to the rice mixture in the paella pan and place it in the center of the table (self serve).
Scallops Rachmaninoff 2 large potatoes (about 1-1/3 pounds) 1 tablespoon margarine 3 tablespoons flour 2-1/2 cups skim milk, heated to simmering 1/2 teaspoon salt 1/8 teaspoon white pepper Dash of nutmeg 1 cup sour cream 3 ounces Swiss cheese, grated 1 egg plus 3 egg whites, lightly beaten 4 shallots, finely chopped (about 1/4 cup) 1/4 cup vodka 1-1/2 pounds sea scallops, rinsed and patted dry 1 tablespoon chopped fresh dill caviar, optional Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium-high heat and boil about 20 minutes. Drain and allow to cool, then peel and coarsely shred the potatoes (about 4 cups.) While the potatoes are cooking, melt the margarine in a medium saucepan over low heat. Add the flour and stir constantly for 2 minutes; do not brown. Remove from heat and slowly add simmering milk, stirring with a wire whisk. Stir in salt, pepper and nutmeg and return to heat. Cook slowly for about 30 minutes, stirring occasionally, until thickened. To sauce mixture, add sour cream, cheese, egg, egg whites, shallots and vodka. Stir until smooth; set aside. Preheat oven to 375° F. Spray a 9 x 13-inch baking dish with non-stick vegetable coating. Place potatoes in bottom of prepared baking dish and spread scallops evenly over the top. Pour the sauce over scallops and sprinkle with dill.
Place potatoes in bottom of prepared baking dish and spread scallops evenly over the top. Pour the sauce over scallops and sprinkle with dill. Bake until set and lightly browned around edges, about 35 to 40 minutes. Remove from oven and let stand about 10 minutes. If desired, garnish each serving with a teaspoon of golden caviar. nl 10/2
Shrimp Amandine 1/2 cup raw almonds, chopped 3 pounds shrimp 1/4 cup extra-virgin olive oil 1/2 cup freshly squeezed lemon juice 1/2 cup clam juice, or chicken stock 2 cloves of garlic, finely chopped 1/2 cup shallots 2 dashes Tabasco 1/4 teaspoon salt 1/4 cup dry white wine Toast the almonds in a preheated 350° F oven for 8 to 10 minutes or until golden brown. Watch carefully because they burn easily. Set aside. Peel the shrimp and marinate in the olive oil, lemon juice, clam juice or chicken stock, and garlic, about 2 hours. Remove the shrimp from the marinade and transfer marinade to a large skillet. Bring the marinade to a boil over medium heat and sauté the shallots and shrimp in the hot marinade until the shrimp are pink, about 4 to 6 minutes. Remove shrimp and shallots and place on a warm platter. Add Tabasco, salt and wine to marinade in skillet and let simmer 3 to 4 minutes. Pour marinade over shrimp on platter and sprinkle the toasted almonds over the top.
Chopino 1 dozen large clams 1 28 oz. can whole tomatoes 1 cup of white wine 3 tbsp. diced parsley 3 tbsp. olive oil 1 small diced onion As much shrimp, mussels and squid as you wish. A few threads of saffron A pinch of nutmeg 1 tsp. of red pepper flakes 6 cloves of garlic [to be removed after cooking] Pinch of black pepper, no salt (because the clams are salty enough) Fry the onions and garlic in olive oil, Cook the clams in a 4 quart covered pot with the tomatoes and wine, after 5 minutes, add the onions and garlic and all the rest. When the clams open, serve in a soup bowl. Enjoy! Special thanks to CharlestonSeafood.com customer, Frances Gillespie for providing us with this delicious recipe.
Lobster & Walnut Salad 1/4 cup black walnut pieces 1/4 cup mayonnaise 2 tablespoon white wine vinegar 1-1/2 teaspoons maple syrup 1 tablespoon chopped parsley 1-1/2 teaspoons finely chopped tarragon 1/8 teaspoon fresh ground nutmeg 2 cups poached lobster meat, cut into pieces 1 small red apple, thinly sliced 1/2 cup leek julienne, blanched 1/2 cup fennel julienne, blanched 4 lobster shell halves Lettuce leaves, for garnish Apple slices, for garnish (optional) Tarragon sprigs, for garnish (optional) Toast walnuts in a preheated 350 ° F oven for 8 to 10 minutes or until golden brown. In a blender or food processor combine mayonnaise, vinegar, maple syrup, parsley, tarragon and nutmeg; process until smooth. In medium mixing bowl combine lobster, apple, leek, fennel and toasted walnuts. Add dressing; toss to coat thoroughly. Serve salad in lobster shell half and garnish with lettuce, apple slices and fresh tarragon sprigs, if desired. NL 5/21
Shrimp Risotto 2 ounces dry shiitake mushrooms (about 4 cups) 2 tablespoons olive oil 1 medium onion, finely chopped (about 1-1/2 cups) 1 clove garlic, pressed 1 tablespoon fresh basil or.. 1 teaspoon dried basil, crushed 1 cup uncooked brown rice 1/4 tsp. hot sauce 2-1/2 cups boiling water 1-1/2 cups non-fat milk 1 tablespoon uncooked Cream of Rice cereal 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan cheese 1/4 pound medium shrimp, cooked (about 1 cup) Soak mushrooms, stems down, in lukewarm water for 20 to 30 minutes. While mushrooms are soaking, heat oil in a saucepan over medium heat; add onion, garlic and basil and sauté, stirring frequently, until onion is soft. Add rice and stir to combine. Add the boiling water and mix well. Cover and cook until liquid is absorbed (30 to 40 minutes). Drain mushrooms, and remove and discard stems. Slice caps into very thin strips and set aside. Bring milk to a boil over medium heat. Add Cream of Rice, salt, pepper, Parmesan cheese and hot sauce. Cook, stirring, for 30 seconds; remove from heat, cover, and allow to stand for 5 minutes. Pour into a blender container and blend until smooth. To cooked rice add reserved mushrooms, cheese mixture and shrimp; mix well.
Scallops in Ginger Sauce 1 tablespoon butter or margarine 2 tablespoons fresh ginger, peeled and chopped 4 teaspoons white flour 1 tablespoon white wine 1 cup clam juice or fish stock 1 cup low-fat milk 2 tablespoons chives, finely chopped 1 pound sea scallops 2 cups chicken or fish stock Melt margarine in saucepan. Add ginger and cook for 1 minute. Stir in flour. Combine wine, 1 cup clam juice or fish stock and milk and add gradually to flour mixture, stirring with a wire whisk. Bring sauce to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally until sauce thickens and is reduced by one-third, about 10 to 15 minutes. Remove from heat. Strain sauce to remove ginger. Return sauce to pan, add chives, and reheat.
Meanwhile, bring 2 cups chicken or fish stock to a boil. Add scallops, reduce heat and simmer just until scallops become opaque, about 4 minutes. Drain and divide into 4 scallop shells.
Bayou Casserole 4 tablespoons corn oil margarine 3 tablespoons unbleached flour 3/4 cup chicken stock 1/2 cup non-fat milk 3/4 teaspoon salt Dash freshly ground black pepper 2 large onions, chopped (about 4 cups) 1 large garlic clove, crushed 1 medium green bell pepper, chopped (about 1 cup) 2 ribs celery, chopped (about 3/4 cup) 1/2 pound fresh mushrooms, sliced 1 pound fresh shrimp, peeled and deveined 1 (8-ounce) package light cream cheese 1/2 cup buttermilk 2 teaspoons Tabasco 1/2 teaspoon crushed red pepper 1 pound fresh crabmeat 1-1/2 cups cooked brown rice 2 ounces Cheddar cheese, grated (about 1/2 cup) Melt 1 tablespoon margarine in a small saucepan. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and non-fat milk. Using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt and black pepper and continue to cook for 1 minute more; set aside. In a very large non-stick skillet, melt another tablespoon margarine. Sauté onion, garlic, bell pepper, celery and mushrooms until soft. Add shrimp and sauté just until shrimp turns pink. Drain off liquid. While vegetables are sautéing, melt remaining 2 tablespoons margarine and light cream cheese in a separate skillet.
Combine all ingredients except Cheddar cheese and place in a 9 x 13-inch baking dish. Sprinkle Cheddar cheese on top and bake at 350° F for 30 minutes, until bubbly.
Baked Crab Dip
Lobster Fricassee
2 cups shelled lobster meat, cut into bite-size pieces 1/4 cup low-fat margarine 3/4 lb. mushrooms, sliced 1/2 tsp. onion powder 1/2 cup skim milk 1/4 cup all purpose flour 1/4 tsp. paprika 2 cups cooked rice or pasta parsley sprigs Melt the margarine in a saucepan; add the mushrooms and onion powder. Sauté 5-6 minutes. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes. Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top and garnish with parsley to serve
Sesame Scallop Salad with Ginger Vinaigrette 3/4 cup all purpose flour 6 tablespoons sesame seeds 16 large sea scallops 2 large eggs, beaten to blend 4 tablespoons canola oil 2 tablespoons oriental sesame oil 1 1/2 5-ounce packages mixed baby greens 2 red bell peppers, cut into matchstick-size strips To make Ginger Vinaigrette:
2 green onions, chopped For Scallops: Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
Toss greens and red peppers with enough of the Ginger Vinaigrette to coat and mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.
Scallops with Spinach and Lemon 1 pound bay scallops 1 package fresh spinach or 10 ounce package of frozen 2 fresh lemons, cut one into wedges, juice the other 4 - 6 tablespoons of butter salt and pepper. Serves 2 as a main meal, or 4 as an appetizer. If using fresh spinach, wash, stem, and sauté until wilted, set aside. If using frozen spinach, cook and drain, then sauté to remove some of the moisture. Wash scallops to remove sand. Heat a large sauce pan, add butter. Add spinach and sauté until heated through, season with salt and pepper. Push spinach to the outsides of pan, forming a ring. Add scallops to the center of pan and sauté 3 - 5 minutes, moving gently, so as not to disturb spinach.
Season with salt and white pepper. When scallops are tender, pour lemon juice over scallops. Sauté a few more minutes. To serve, make a bed of spinach on the plate, top with scallops and pan juices, serve with lemon wedges on the side. If serving a large crowd, you can keep the spinach warm in a separate pan while you sauté the scallops. NL 4/28
Oriental Seafood Salad 4 oz. smoked mussels 4 oz. smoked scallops 4 oz. smoked shrimp 1/2 cup julienned red pepper 1/2 cup julienned green pepper 1/2 cup julienned daikon radish 1/2 cup julienned carrot 1/2 cup blanched snow peas 1/4 cup rough chopped cilantro 3 tbsps soy sauce 3 tbsps sesame oil Juice of a lemon 2 tbsps balsamic vinegar 1/4 cup olive oil 2 tbsps toasted sesame seeds Salt and pepper to taste Whisk together soy sauce, sesame oil, lemon juice, vinegar and olive oil. Add sesame seeds. Toss remaining ingredients with the vinaigrette. Serves 4-6. nl 4/21
Mediterranean Clam-Stuffed Flounder 2 cups Clam Meat 4 slices white bread, diced small 1 cup tomato, diced fine 4 tsp. clam juice (or water) 4 tsp. olive oil 1½ tsp. oregano, dried 1½ tsp. granulated garlic ½ tsp. Salt 8 flounder fillet, 3 oz. Each 1 Tbsp. olive oil 1 lemon, cut in wedges Combine all ingredients except flounder and mix well. Lay flounder fillets, flat side (skin side) up. Divide stuffing over fillets and roll loosely. place each roll in shallow baking dish. Drizzle with 1 Tbsp. olive oil and surround fillets with water not to exceed ¼ inch deep. Squeeze lemon over fillets and bake in 400° oven for 10 minutes or until fish just flakes. Serves 4. (Also delicious as a topping for codfish or haddock and baked the same way). nl 2/26
Mussels in White Wine & Garlic 1 lb. fresh Mussels 2 tablespoons virgin olive oil 1-2 tablespoons garlic, minced 2 tablespoons shallots, minced 3/4 cup white wine 1/8 teaspoon red pepper flakes 1/8 teaspoon oregano1 1/8 teaspoon black pepper 2 tablespoons chopped fresh parsley 1 lb. cooked linguine or penne pasta Freshly grated parmesan cheese for garnish In a skillet over medium heat, sauté garlic and shallots in olive oil until transparent. Carefully cut open the bag of mussels and add to skillet. Add red pepper flakes, oregano, black pepper, white wine and parsley. Cover with a lid and let steam for 4-6 minutes or until all the shells open. Discard any unopened shells. Pour the mussels and sauce over cooked pasta. Garnish with parmesan cheese. nl 1/30
Cold Mussel Rice Salad 2 cups smoked mussels 1 lb long-grain white rice, cooked and cooled 1 lb mushrooms sautéed in 3 tbsp. butter or olive oil 2 medium sweet red peppers, sliced 2 medium green peppers, diced 2 stalks celery, diced 1 handful chopped parsley 1 bunch scallions, sliced Dressing:
1 1/2 cups olive oil
Combine the above ingredients in a jar and shake well
Smoked Shrimp-Goat Cheese Quesadillas 8 oz. goat cheese 1 jalapeno pepper, finely chopped 2 cloves garlic, finely chopped 3 tbsp olive oil 8 oz. smoked shrimp 1 red onion, thinly sliced 1/2 cup cilantro, roughly chopped 4 large flour tortillas Mix the great cheese, pepper, garlic and olive oil together. Spread 1/4 of the cheese on half of the tortilla. Top with shrimp, some red onion and cilantro. Fold the tortilla in half to cover the ingredients. Heat a sauté pan over medium heat and add a little olive oil. Place tortilla in pan and cook until nicely browned. Then, flip and cook on other side until brown. Remove from pan and slice into wedges and serve. Serves 4-6. NL 1/8
Spicy Grilled Shrimp & Melon Salad 15 dried chiles de arbol (or cayenne chiles) 1 1/2 cups olive oil, for the marinade 1 teaspoon salt 2 cloves garlic, sliced 1 bunch cilantro, sliced 2 tablespoons fresh lime juice 35 medium unpeeled shrimp, heads removed. 4 cups Watermelon, Cantalope, and Honeydew Mix, diced in ½” pieces 3 tablespoons sugar ½ cup mint leaves, finely chopped 2 tablespoons fresh lime juice 1 tablespoon rice wine vinegar 3 cups Romaine lettuce (rib removed), cut in wide strips Grind the chiles in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator, Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes.
Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine.
Corn & Crab in Pastry 2 tablespoons olive oil 1 clove garlic, minced ½ onion, diced small 1 green pepper, diced small 1 red pepper, diced small 1 tablespoon Creole seasoning 6 green onions, sliced 3 on the cob, boiled in crab boil 1 ½ pounds lump crabmeat 2 2/3 cups all-purpose flour 1 cup very cold butter, cut into I" pieces 3 teaspoons salt ½ cup ice water 1 pint heavy cream 1 teaspoon white pepper ½ teaspoon garlic powder parchment paper, to line pastry pans Step one: Make Pie Dough. Cut butter into 1-inch pieces. Sift flour and salt together into large bowl. With pastry blender or two butter knives, cut butter into flour until mixture has the consistency of coarse meal. Quickly blend in enough cold water so that the dough will hold together enough to gather up into a ball. Wrap in wax paper and chill at least an hour, preferably overnight.
When the pie dough is ready, cut into four 5-inch and four 6-inch pie crusts.
Step two: Prepare the Corn and Crab Stuffing. Preheat oven to 375 degrees. Sauté ½ onion, ½ green and red peppers, 3 sliced green onions, and garlic in olive oil, add Creole seasoning and cool. Place mixture in a bowl. Cut kernels off I cob; reserve cob and add kernels to vegetable mixture. Toss vegetable mixture with I pound crab meat. Spoon mixture onto center of four 5-inch crusts, drape 6-inch top crusts over, and seal edges. Bake at 375 degrees on parchment-covered baking pan for 20 minutes.
Step three: Prepare the Sauce for Corn and Crab. Cut kernels off of two ears of fresh corn. Place kernels in pan with heavy cream and reserved cob from Step two. Reduce by ½ and remove cob, Add ½ red and green peppers, 3 sliced green onions, and ½ pound crab meat. Season with salt, pepper, and garlic powder and simmer for 2 to 3 minutes.
Step four: Assembly and Serving. Arrange pastries on four dishes and top with sauce.
Shrimp Stuffed Eggplant 3 medium to small eggplants 3 tablespoons margarine 3/4 cup milk 1 cup grated cheddar cheese 1 cup onion, minced 1/2 cup bell pepper, minced 1/2 cup parsley, snipped 1 cup Italian breadcrumbs 1/8 teaspoon cayenne, optional 1 pint cooked shrimp, peeled and chopped 2 eggs beaten Salt and Pepper to taste
Lobster Florentine 12 ounces sliced mushrooms 1 teaspoon chopped garlic 1 teaspoon chopped shallots ¼ cup clam juice 2 Tbsp. chopped fresh oregano 1 Tbsp. lobster base 1 teaspoon Cajun spice ½ teaspoon Old Bay seasoning ½ teaspoon Tabasco 1 quart heavy cream 2 quarts half & half 5 ounces chopped fresh spinach 1 pound cooked lobster meat 1 cup sherry 1 pinch salt & pepper, to taste Sauté the mushrooms, garlic and shallots. Add clam juice, oregano, lobster base, Cajun spice, Old Bay and Tabasco. Heat heavy cream and half & half and combine. Thicken soup with roux (equal parts butter and flour) to good consistency. Add spinach, sherry, and lobster and simmer. Salt and pepper to taste.
1/4 cup peanut butter
Spread crab mixture on half of each tortilla. Sprinkle with tomato and cheese. Fold tortillas in half and press firmly. Place on oiled cookie sheet.
Bake at 350 F for 6-8 minutes. Cut in wedges. Serve with salsa.
Maryland Crab Cakes 1 lb. crab meat 2 egg whites, beaten 1/2 cup dry bread crumbs 1 tbsp. Worcestershire sauce 1 tbsp. parsley, chopped 1 tbsp. baking powder 1 tbsp. light mayonnaise 1 tbsp. Old Bay seasoning Vegetable cooking spray Mix all ingredients. Shape into four cakes. Spray nonstick pan with vegetable cooking spray. Cook each side over medium heat until golden brown. Serves 4
Recipe from Seafood Twice a Week by Evie Hansen
Lobster Pasta Richele 1 lb. farfalle (bow tie pasta) 2 tablespoons butter 1 garlic clove, minced 2 tablespoons diced onion 1 lb. cold water lobster meat 4 oz. mushrooms, sliced 2 oz. spinach, rinsed, drained (about 2 cups, tightly packed) 1/4 cup diced tomato 1 small head broccoli florets, blanched 1 tablespoon finely chopped fresh basil 1/2 teaspoon dried oregano Salt Freshly ground pepper 2 tablespoons freshly grated Parmesan cheese Cook farfalle according to package directions. Melt butter in large skillet over medium-high heat. Add garlic and onion; sauté 1 minute. Add lobster and mushrooms; cook 7 to 10 minutes or until lobster is firm. Add spinach, tomato, broccoli, basil and oregano; cook 5 minutes. Sprinkle with salt and pepper. Arrange vegetables over farfalle; top with lobster. Sprinkle with cheese.
Lobster Saute with Linguine 3 each 1 1/4 lbs. Maine lobsters 1 pound linguine 2 cloves garlic, minced 1 1/2 cups onion, sliced 2 Tablespoons butter 3/4 cup mushrooms, sliced 1/4 cup white wine 2 cups fresh tomatoes, peel/seed/dice or canned, pasta-ready tomatoes 1/2 cup lobster broth 1/2 cup heavy cream or yogurt 1/2 cup scallions, cut 1/2" long 2 Tablespoon parsley, chopped 1 pinch Old Bay seafood seasoning to taste 1/2 cup parmesan cheese, grated Steam lobsters (1 per every 2 persons), in one inch of water for 8-10 minutes. Remove, and let cool. Reserve 1/2 cup of liquid (lobster broth). After lobsters cool, pick meat out of the shells and dice in large pieces. Carefully extract claw meat and leave whole. In a large skillet, sauté garlic and onion in butter for 5-8 minutes until onions are soft. Do not allow to brown. Add mushrooms and cook water out of them, then remove and reserve. Add wine and reduce by 1/2. Add tomatoes and cook 2-3 minutes. Add lobster broth and cream or yogurt and reduce by 1/4. Bring to a boil, simmer and add lobster and scallions, parsley, reserved mushrooms and Old Bay or seafood seasoning. Add Parmesan cheese to thicken.
Toss 1/2 of sauce with cooked linguine. Arrange on plate, pour remaining 1/2 of sauce over each serving. Top each serving with the whole claw meat.
Scallops with Spinach & Feta Cheese 2-3 Tablespoons olive oil 1 1/2 Cups onion, finely chopped 2 Tablespoons garlic, minced 1/8 Teaspoon cayenne pepper 1 Cup red bell pepper, slivered 1/3 Cup fresh lemon juice 1 Tablespoon brown sugar 1 Tablespoon lemon zest, minced 1 Tablespoon salt 1 Teaspoon black pepper 3/4 Pound cooked linguine 10-ounce package frozen, chopped spinach, thawed and drained 1/3 Cup feta cheese, coarsely chopped 1 1/2 Pounds scallops Heat oil into an 8 inch frying pan until hot. Add scallops and cook over low heat for 1 to 2 minutes, stirring frequently. Remove from heat. Heat oil in 12-inch heavy skillet on medium-low heat until hot. Add onion, garlic, cayenne, and bell pepper; cook uncovered until tender, about 10 minutes. Add lemon juice, brown sugar, zest, salt and pepper; heat one minute. While preparing onion/pepper mixture, bring a large pot of water to a boil; salt to taste. Cook pasta until tender, 8-10 minutes. About one minute before pasta is cooked, add spinach. Drain pasta and spinach and place in a large, warm serving bowl. Add onion/pepper mixture and toss to coat. Taste and adjust seasonings. Add previously cooked and warmed scallops to pasta and sprinkle with feta cheese.
Lobster Prima Vera 2 each Maine lobsters, cooked 6 each medium mushrooms, sliced 6 each cherry tomatoes, halved 6 each broccoli crowns 1 each carrot, sliced 1 each clove garlic, minced 4 Tablespoons butter 1 Tbls olive oil 2 Tablespoons white wine (or 1 Tbls. lemon juice) 1 cup chicken bouillon 3 Tablespoons flour 1/2 cup milk 1/2 cup light cream 1/2 teaspoon parsley 1/4 teaspoon pepper 4 servings linguine Pick meat out of lobster and cut into pieces. In large sauté pan or electric frying pan sauté lobster in one tablespoon butter for about two minutes, remove from pan and set aside. Add olive oil to sauté pan and sauté garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside. Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened. Add lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low.
Serve over linguine or rice.
Mussels Au Gratin 4 Pounds mussels 1/2 Cup water 4 Cloves garlic, minced 1 Teaspoon pepper 5 Tablespoons olive oil 1/4 Cup finely chopped onion 1/2 Cup finely chopped parsley 2 Tablespoons lemon juice 1 Cup cracker crumbs 1/2 Cup grated Parmesan cheese Lemon wedges for serving Scrub mussels under running water; discard any that do not close. Cut off beards. In large pot, combine water, half of garlic and 3/4 teaspoon pepper. Bring to a boil. Add mussels and steam on medium until they open, about 7-10 minutes. With slotted spoon, transfer mussels from broth onto 2 rimmed baking sheets. Break off and discard top halves of shells and any unopened shells.
Heat olive oil in medium skillet. Sauté remaining garlic and onion until soft. Add parsley and lemon juice. Combine with cracker crumbs and Parmesan cheese. Sprinkle over mussels. Bake at 400 F about 5 minutes or until crumbs are lightly brown. Serve warm with lemon wedges.
Cajun Barbecued Shrimp n' Grits with Tasso Gravy Barbecued Shrimp 2lbs Large Shrimp 3 tbsp Cajun Blackening Seasoning 3 tbsp Barbecue Spice ½ cup Pomace Olive Oil Grits
3 cups Chicken Stock Tasso Gravy
½ cup Butter In same skillet, add butter and Tasso and sauté for approximately 5 minutes over medium heat. Add flour and spice and stir to form a roux, continue to cook till roux is lightly browned and nutty in aroma. Add chicken stock & cream and stir till completely thickened; adjust thickness as needed with a little more cream if needed. When sauce is complete, add shrimp & parsley to sauce and hold warm till ready to serve. For the grits, sauté onions & bacon in skillet till caramelized and deeply browned, add garlic at the last to prevent garlic from burning. Place chicken stock in sauce pan and bring to a rapid boil, add grits and cook while stirring continuously till thickened. Remove from the heat and add cooked bacon & onions along with any pan juices and stir in cheddar cheese & parmesan. Adjust seasonings with salt & black pepper.
To assemble, place a generous amount of grits in center of serving plate or bowl and top with creamy Cajun barbecued shrimp & Tasso gravy. Garnish with chopped scallions & a little extra cheddar cheese.
Mussels Steamed in White Wine 1 onion, chopped 2 garlic cloves, minced 1 bay leaf 2 teaspoon basil 1/4 cup celery, chopped Olive oil 8 ounces dry white wine 1 pound mussels parsley Cover celery with olive oil. Sauté onions, garlic, bay leaf, basil and celery together. Add the wine and mussels. Cover and steam for 4-6 minutes. Garnish with chopped parsley and serve.
Mexican Margarita Shrimp 1 1/2 Pounds large shrimp (26 to 30 count), peeled and deveined 1/4 Cup each lime juice, tequila and water 1/4 Cup finely chopped onion Tablespoon olive oil Teaspoon salt
Cooked brown or white rice, and lime slice for garnish
Mexican Shrimp Pilaf 1 (6.8-ounce) package Spanish rice and vermicelli mix 2 tablespoons margarine, melted 2 cups water 1 (14 1/2 -ounce) can diced tomatoes, undrained 3/4 pound large shrimp, peeled and deveined 1 cup zucchini, chopped 1/2 cup frozen whole kernel corn, thawed 2 tablespoons ripe olives, sliced 2 tablespoons tortilla chips, crushed 1/2 cup Cheddar cheese, grated 2 tablespoons green onion, chopped 1 jar picante sauce Sauté rice in margarine in a large skillet until golden, stirring frequently. Slowly add water, seasoning packet from rice, and tomatoes; bring to a boil. Cover; reduce heat to low and simmer 10 minutes. Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce.
Steamed Clams in Wine Broth 4 pounds cherrystone or little neck clams, scrubbed 6 tablespoons margarine, melted 3/4 cup dry white wine 3/4 cup water 1-1/2 tablespoons chopped fresh parsley 1/4 teaspoon Tabasco sauce Bring margarine, wine, water, parsley and Tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open. Divide clams into 3 or 4 serving bowls. Ladle broth over them.
Clam Chowder 25 clams 2 celery stalks, chopped 2 tablespoons dehydrated onion 1 can cream of celery soup 1 can cream of mushroom soup 1 can cream of potato soup 1 pint half and half or milk Cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams, simmer, but do not boil again. Makes 4 servings.
Mussels in Scrumpy 4 lb mussels 1 small onion, peeled & finely chopped 2 celery stalks, sliced finely 1 leek, trimmed & finely sliced 1 carrot, peeled & grated ½ tsp freshly ground black pepper ½ pt dry scrumpy cider Clean the mussels thoroughly, discarding any which do not close tightly when lightly tapped. Put the scrumpy, vegetables and pepper into a heavy lidded flameproof casserole. Bring to the boil then cover and simmer for a few minutes until the vegetables are tender. Add the mussels to the casserole, stirring once or twice. Cover and steam for 5 minutes. Serve with bread to mop up the juices. If wished a dollop of clotted cream can be added to enrich the sauce.
While preparing onion/pepper mixture, bring a large pot of water to a boil; salt to taste. Cook pasta until tender, 8-10 minutes. About one minute before pasta is cooked, add spinach. Drain pasta and spinach and place in a large, warm serving bowl. Add onion/pepper mixture and toss to coat. Taste and adjust seasonings. Add previously cooked and warmed scallops to pasta and sprinkle with feta cheese.
Scallops Thermador 8 Ounces scallops, cleaned shrimp, fish fillets or lobster meat, thawed 2 Teaspoons butter or margarine 1 Teaspoon lemon juice 1 Tablespoon flour 1/4 Teaspoon salt 1/2 Cup milk 1 Teaspoon chopped parsley 2 Tablespoons grated Parmesan cheese Paprika One pound cooked large pasta shells (optional) Cut large scallops, shrimp, fish fillets or lobster into bite size pieces. Melt butter into an 8 inch frying pan. Add lemon juice and seafood. Cook over low heat for 1 to 2 minutes, stirring frequently. Stir in flour and salt. Add milk gradually and cook until thick and smooth, stirring constantly. Add parsley. Place in well-greased, individual cooked pasta shells or 6-ounce custard cups. Sprinkle with cheese and paprika. Bake at 400°F, for 5-10 minutes or until lightly browned.
New Delhi Dreaming Shrimp Kabobs 4 dozen Whole California Ripe Olives 2 cups prepared stir-fry sauce 1 tablespoon Curry powder 1 teaspoon liquid smoke 36 Large shrimp (peeled) 12 Bamboo skewers (soaked in water) Measure ripe olives and reserve. Mix next three ingredients in large bowl or plastic bag. Add shrimp. Chill for at least two hours. Remove shrimp from marinade, reserving all liquid. Intersperse four olives and three shrimp on each presoaked skewer. Grill or broil kabobs over/under high heat for 3 minutes. Turn over and continue cooking for 2 more minutes. Baste frequently with remaining marinade. Serves 6
Mixed Shellfish Grill
Mixed Shellfish Grill: Pry open oysters with an oyster knife or other sturdy knife. Serve with Roasted Red Pepper Sauce.
Makes 4-6 main dish or 8-10 appetizer servings
Baked Crab Dip One 8oz package cream cheese ½ cup sour cream OR plain yogurt 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 ¼ teaspoons Worcestershire sauce ½ teaspoon dry mustard pinch onion salt 1 cup crabmeat few drops oil, for consistency cheddar cheese, grated, for topping In an ovenproof dish, combine cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and salt. Fold in crabmeat. Add few drops of milk to make creamy. Stir in cheese to taste and sprinkle some cheese over top. Bake at 325° F for 30 minutes. Serve with crackers.
Lobster Prima Vera Pick meat out of lobster and cut into pieces. In large sauté pan or electric frying pan sauté lobster in one tablespoon butter for about two minutes, remove from pan and set aside.
Add olive oil to sauté pan and sauté garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside. Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened. Add lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low. Serve over linguine or rice.
Cold Curried Maine Lobster Salad 1 ½ pounds cooked Maine Lobster, cut into bite-sized chunks 2/3 cup mayonnaise 1/3 cup sour cream 2 tablespoons minced fresh parsley 2 tablespoons minced fresh dill 2 tablespoons capers 1 tablespoon curry powder 2 tablespoons fresh grated onion juice of ½ lemon 3 to 4 dashes Tabasco sauce 3 avocados (optional) In a large bowl, combine all of the ingredients except lobster. Mix until well-blended. Add the lobster chunks to the mixture; toss to evenly coat with dressing. Cover and refrigerate for several hours. Serve in avocado halves or on a bed of lettuce.
Spinach Seafood Wontons 1/2 10-ounce package frozen chopped spinach, thawed and very well drained 8 ounces fish, crab or lobster meat, chunk style 1/2 cup ricotta cheese 1 tablespoon rice vinegar 1 clove garlic, sliced 1/4 teaspoon nutmeg 3 dozen fresh or frozen wonton skins, thawed Combine the first 6 ingredients in a food processor and mix until smooth. Place 2 teaspoons of the seafood mixture in the center of a wonton skin; lightly brush edges with water. Gently bring wonton corners together at top, twisting tightly to seal. Repeat until all skins and filling are used. Place filled wontons on a baking sheet.
Spray the top of each wonton lightly with butter-flavored cooking spray. Bake at 425°F for 5-10 minutes, until browned. Serve warm or at room temperature. Filled wontons may be frozen, uncooked. To use, thaw and bake as directed.
Smoked Scallops in Avocado Halves 1 hard-cooked egg 2 tbsps plain yogurt 3 tbsps lime juice 6 tbsps fruity olive oil 1/8 tsp cayenne pepper 2 large avocados 1/4 cup finely diced sweet red bell pepper 1/4 cup finely diced celery 1 tbsp finely diced red onion 6 oz. smoked scallops Dressing:
Sieve hard-cooked egg. Mix with yogurt to form paste. Add 1 tbsp lime juice. Add olive oil, a tsp at a time, stirring until absorbed, after each addition. Stir in remaining lime juice and cayenne and season to taste with salt and additional lime juice if desired. To Serve: Cut avocados in half. Remove pits and enlarge cavity. Dice removed avocado and combine with salad mix of sweet pepper, celery, onion, and scallops. Mound mixture into avocado halves. Serves 4.
Note:This dish is just as good and much simpler to eat if you slice the avocado, dicing some to add to the scallops and arranging the rest of the slices around or under the scallops. (Brush avocado slices lightly with lime or lemon juice to prevent discoloration.) Garnish with a thin slice of pepper and a sprig of parsley.
Spicy Indonesian Noodles 8 ounces thin spaghetti, uncooked 3 tablespoons peanut or canola oil 1 medium onion, chopped 1 green or red pepper, chopped 2 ribs celery, thinly sliced 1 cup mushrooms, sliced 2 cups cabbage, thinly shredded 3 cloves garlic, crushed ¼ cup soy sauce ½ teaspoon hot red pepper sauce 8 ounces Jumbo Lump Crabmeat Cook pasta according to package directions, rinse in cold water, drain, toss with 1 tablespoon of oil and set aside. Add remaining 2 tablespoons of oil to a heavy 12-inch skillet over medium heat; stir in onion, green pepper, celery and mushrooms; cook, stirring occasionally, 3 to 5 minutes.
Stir in cabbage and garlic, cook and stir another minute, or until cabbage is wilted. Add soy sauce and red hot pepper sauce. Add cooked pasta to skillet, lifting with a salad fork and spoon tongs to coat with soy sauce and mix with sautéed vegetables. Arrange crabmeat over pasta, cover, reduce heat to low, and cook for another2 to 3 minutes, or until crabmeat is heated through. Serve hot or at room temperature.
Spicy Lobster 2 pounds cooked Maine lobster meat 1/3 cup cider vinegar 2/3 cup lime juice, freshly squeezed 1/2 cup lemon juice, freshly squeezed 1/3 cup pickled jalapeno slices 2 teaspoons salt 4 each bell peppers 2 medium Spanish onions 8-10 cilantro leaves 1 head Romaine lettuce, wash & dry Combine the first six ingredients in a glass bowl. Remove seeds from bell peppers. Cut peppers and onions into 1-inch cubes; toss with other ingredients in bowl. Cover and let marinate in the refrigerator 24 hours. Before serving, thread the pieces of lobster, bell pepper and onion alternately onto skewers. Serve chilled immediately on a bed of crisp greens and garnish with a few sprigs of cilantro as a tasty appetizer. This also becomes an elegant main course when served over pasta or salad.
Shrimp Curry 16 ounces cooked, peeled and deveined jumbo shrimp * 1 Tablespoon margarine 1 Small chopped onion 1/4 Cup chopped red and green pepper, combined 1 Clove garlic, minced 3/4 Teaspoon curry powder 1/2 Teaspoon chili powder 1/4 Teaspoon ground ginger 1/2 Cup sour cream 1 Tablespoon lemon juice In a non-stick saucepan, melt margarine and sauté onion, red and green pepper, garlic, and spices for 3 to 4 minutes. Add sour cream, lemon juice and shrimp. Cover and cook over low heat until hot, stirring occasionally. Serve over a bed of rice. * Purchase 1 1/4 pound shell-on shrimp or 1 pound raw peeled and deveined shrimp. If using raw shrimp, follow same procedure as above, cooking until firm and pink.
Before serving, thread the pieces of lobster, bell pepper and onion alternately onto skewers. Serve chilled immediately on a bed of crisp greens and garnish with a few sprigs of cilantro as a tasty appetizer. This also becomes a great main course when served over pasta or salad. |