Recipes Ingredients:
24 medium-size prawns, uncooked
1 tbsp. salt
1-1/2 tbsp. Worcestershire sauce
1-1/2 tbsp. lemon juice
2 cups Italian breadcrumbs
1 cup Parmesan cheese
DIPPING BATTER
2 tbsp. flour
1 tbsp. cornstarch
1 tsp. oil
1/2 cup water
1 egg
pinch of salt
Recipe Instructions:
Shell the prawns and butterfly them. Season with salt, Worcestershire Sauce and lemon juice. In a separate bowl, mix the breadcrumbs and Parmesan cheese. Dip the seasoned prawns into the Dipping Batter and roll them in the breadcrumb/cheese mix. Deep fat fry them at 350 degrees for approximately 2 minutes until golden brown. DIPPING BATTER Mix all ingredients together.
Recipes Ingredients:
1/4 cup chopped shallots (about
2 large)
1-1/2 cups Chicken broth
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1 tablespoon all-purpose flour
2-1/3 cups low-fat milk
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound bay scallops
6 cups Hot cooked medium Pasta shells
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
Recipe Instructions:
Set Oven control to broil. Spray 2-quart Casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick Skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer. Mix parsley and lemon peel; sprinkle over scallop mixture. 6 servings
Recipe Serves: 2
Recipes Ingredients:
Potato Dumplings
Shellfish Stew
Recipe Instructions:
TO SERVE Ladle stew onto platter, arranging ingredients and dumplings as desired. NOTES Season: Year round Food cost: Moderate to high Special ingredients: Sea bean, a coastal plant sold in crisp green sprigs, is also known as samphire, salicornia, glasswort and sea pickle.
Recipe Serves: 6
Recipes Ingredients:
18 jumbo shrimp
18 thin slices of pancetta
salt and pepper, to taste
1/2 cup flour for dusting
4 tbsp. olive oil
6 small bamboo skewers
Risotto (see recipe)
Salsa VERDE
1/2 lb. unsalted Butter (at room temperature)
1 bunch fresh parsley, washed, dried, stems
removed
salt and pepper
1/2 cup heavy cream
Recipe Instructions:
Prepare Green Sauce and Risotto. Peel and devein the shrimp. Wrap each shrimp with a slice of pancetta. Lightly season with salt and pepper and dust with flour. Thread shrimp on skewers, 3 to a skewer. Heat the olive oil in a large frying pan and saute the shrimp for a few seconds on each side. Cook shrimp in a preheated 350 degree Oven for 2–3 minutes. To finish dish, spoon Rice onto 6 warm plates. Remove skewers from shrimp and arrange 3 shrimp on each plate. Pour green Sauce on shrimp and serve at once. Salsa VERDE (Green Sauce) Place all ingredients except cream in a food processor and process until parsley is finely chopped and ingredients are well blended. Place mixture in a bowl and freeze for 10 minutes. Bring the cream to a boil in a shallow pan. Whisk in the herb Butter little by little, until Sauce is creamy and foamy.
Recipe Serves: 4
Recipes Ingredients:
4 ripe large tomatoes
2 large scallions
2 tablespoons mayonnaise
vinegar to taste
sugar to taste
1 can medium shrimp
or
1/2 lb crab meat
Recipe Instructions:
Slice just the very top off the tomatoes. With a spoon, remove the meat, Juice and seeds from tomatoes and place in a bowl. Add mayonnaise, scallions, vinegar, and sugar. Mix well. Add shrimp or crab Meat and gently mix in. Fill each tomato with mixture. Serve on a bed of lettuce (allowing Juice from mixture to drizzle on lettuce as dressing).
Recipe Serves: 6
Recipes Ingredients:
36 bay scallops
1 cup lemon juice, or more if needed
36 mussels, cleaned and de-bearded
36 Asparagus spears, cut to equal lengths
1 head Boston lettuce
Dijon Mustard Vinaigrette
1 tsp. chopped parsley
DIJON MUSTARD VINAIGRETTE
2 tsp. Dijon mustard
1 cup olive oil
3 oz. red Wine vinegar
1 tbsp. chopped shallots
1 tbsp. chopped garlic
1 tsp. red pepper flakes
salt
Recipe Instructions:
Remove small white muscle from scallops and marinate in lemon Juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook Asparagus in boiling, salted water for 6 to 8 minutes or until al dente. Drain and cool. Drain off lemon Juice from scallops. Mix scallops and mussels together with Dijon Mustard Vinaigrette. Prepare a bed of lettuce and lay Asparagus on top. Arrange mussels and scallops across the asparagus. Sprinkle with parsley and serve. DIJON MUSTARD VINAIGRETTE Place mustard in bowl and whisk in oil. Add the other ingredients, whisking continuously until the vinaigrette is well blended.
Recipe Serves: 6
Recipes Ingredients:
6 Bluepoint oysters, 85 count
Fish stock as needed
1/2 cup chaud-froid sauce, flavored with
anise liqueur
6 large spinach leaves, blanched
Recipe Instructions:
Poach oysters in Fish stock for about 30 seconds; let cool. Dip 1 end of each oyster in chaud-froid; refrigerate until chilled. Wrap dipped end of oyster with spinach leaf just prior to service.
Recipe Cuisine: American
Recipe Serves: 6
Recipes Ingredients:
1/2 shallot, pared, chopped
1/4 tsp. garlic, pared, minced
1/8 tsp. ginger root, finely chopped
1/2 oz. unsalted butter
6 oz. crabmeat
1/2 tsp. chives, chopped
Recipe Instructions:
Sweat shallots, Garlic and ginger in butter. Fold in crabmeat and chives; let cool.
Recipe Serves: 4
Recipes Ingredients:
1 POUND YIELD
1 lb. medium size, fresh, raw shrimp (in the
shells)
2 tsp. cayenne pepper
2 oz. margarine
Recipe Instructions:
Preheat Oven to 350 degrees. In an 11- x 7- x 2-inch Baking pan, Spread shrimp to cover the bottom in 1 layer. Sprinkle evenly with cayenne pepper. Add more pepper for hotter shrimp. Dot shrimp with margarine. Bake for 5 minutes. Stir shrimp thoroughly to coat with margarine. Bake 5 more minutes, then stir again. Bake 5 more minutes and remove from oven. Serve hot, immediately. Do not overcook or else shrimp will become mushy. Serve as is, peeling them at the table.