|
1 lb jumbo shrimp (shell on), uncooked 1 tsp cayenne pepper 1 tsp black pepper 1/2 tsp salt 1/2 tsp crushed red pepper 1/2 tsp dried thyme leaves 1/2 tsp dried rosemary leaves, crushed 1/8 tsp dried oregano leaves 1 1/2 sticks unsalted butter (6 oz) 1 1/2 tsp minced garlic 1 tsp worcestershire sauce 1/2 cup clam juice 1/4 cup beer at room temperature Combine 1 stick butter, garlic, worcestershire sauce and seasonings in a large skillet over high heat. When butter is melted, add shrimp and cook for 2 minutes, shaking pan back and forth. Add remaining butter and clam juice, cook & shake back and forth 2 more minutes. Add beer and shake one more minute. Remove from heat, serve with rice or French bread. |
|
1 lb shrimp, peeled & deveined 1/2 cup olive oil 2 tbs cajun or creole seasoning 2 tbs fresh lemon juice 1 tbs chopped fresh parsley 1 tbs soy sauce pinch of cayenne pepper 2 cloves garlic, chopped 1 tbs honey Combine all ingredients except shrimp in a 9x13 baking dish. Add shrimp, toss to coat. Refrigerate one hour. Preheat oven to 450, bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve with crusty french bread. |
|
12 clams opened on shell 1 cup chopped green pepper 2 cup tomato sauce or spaghetti sauce parmesan cheese 4 strips of bacon - divide each strip into 3 pieces Place each clam on a washed shell. Add green pepper, tomato sauce, cheese and bacon in that order. Broil until bacon is crisp. |
|
24 mussels 1 tbs olive oil 2 white onions, diced 1 tbs garlic, minced 1 tbs tomato paste 2 tbs red wine 1 3/4 cup tomatoes, crushed 1 tsp fresh basil, chopped 1 tsp fresh oregano, chopped 1 small bay leaf salt and pepper to taste Saute onions and garlic in oil until onions are transparent. Add tomato paste and cook 1 minute. Add half the wine, reduce, then add remaining wine, tomato, herbs and seasoning. Simmer 15-20 minutes. Remove bay leaf. Cover and steam mussels in a small amount of water over high heat until open. (5-8 minutes) Pour sauce over mussels. Serves 2. |
|
1 lb cooked shrimp, lobster, crab flakes, crab meat or combination 1 cup heavy cream 1/4 cup margarine or butter 1/2 cup parmesan cheese ( or more to taste) salt and pepper to taste 1/2 lb dry fettucini Melt butter until bubbly. Add cream and parmesan cheese, cook on medium heat, stirring constantly until smooth. Add seafood and seasoning and heat about 5 minutes. Pour over cooked fettucini and toss. Add mroe parmesan cheese as desired. Serves 2 main dishes or 4 side dishes. |
|
1 lb scallops 1 lb fresh snow peas 1 lb fresh musrhooms, sliced 1 small red bell pepper 1 small yellow bell pepper 1 small onion 1-2 tbs vegetable oil Marinade: 2 tbs soy sauce 2 tbs lemon juice 4 tbs rice vinegar 2 tbs brown sugar 2 tsp dry sherry 1 small garlic clove, crushed 1/8 tsp ground pepper 1 1/2 tbs cornstarch Rinse scallops well, pat dry. Wash and remove ends from snow peas, slice mushrooms 1/4" thick, cut peppers into 1/2" pieces. Mix marinade, divide in half. Toss scallops with 1/2 of marinade, stir fry scallops in hot oil in wok until cooked. (4-5 minutes). Remove scallops and set aside. Stir fry vegetables until tender and crips. Place all ingredients back into wok, add remaining marinade. Stir until heated through. Serves 4. |
|
12 soft crab salt and pepper to taste 6 tbs butter 2 tbs oil flour or seafood breading Thaw frozen crabs. Season with salt and pepper, dip in flour or breading. Heat butter and oil in skillet. Cook approximately 4 minutes on each side until lightly browned and crips. Crabs may be deep fried at 375 for 2-3 minutes or until brown. |
|
3 to 4 dozen littlenecks 2 tbs butter 2 tbs olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1/2 cup dry white wine salt and pepper 1/2 cup chopped fresh parsley Steam clams in 1/4 cup water in a 4-5 qt pot. Remove clams as they open. Strain steaming liquid through several thicknesses of dampened cheesecloth, reserve liquid. Discard any unopened clams. Remove remaining clams from shells and set aside. Melt butter in olive oil in wide frying pan over medium heat, add onion, cook stirring often until soft. Mix in garlic, wine and clam liquid. Bring to boil, boil until almost all liquid has evaporated. Return to medium heat, add clams and any juices. Heat through, season with salt and pepper, stir in parsley. Serve immediately over pasts. |
