Shrimp and scallop saut

Ingredients

3 tbsp butter
3 tbsp olive oil
6 large garlic cloves, minced
1 lb mushrooms, sliced
2 tbsp tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice

1 lb med shrimp, peeled, deveined
1 lb bay scallops
1 bunch green onions, sliced
1/3 cup chopped fresh parsley

How to prepare

Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and saut

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Tomato – basil shrimp with wine

Ingredients

12 oz shelled shrimp
1 cup chopped onion
2 tbsp butter
1 tbsp olive oil
1 cup white wine
1 tbsp instant chicken bouillon
1 tsp dried basil
2 med tomatoes peeled, seeded and chopped
10 oz hot cooked pasta
1/4 cup butter
1/2 cup parmesan cheese, grated
1/2 cup parsley, fresh, chopped

How to prepare

Thaw shrimp, if frozen. In saucepan cook onion in 2 tbsp butter and the olive oil till tender but not brown. Stir in wine, bouillon granules, basil, 1/2 tsp salt and 1/8 tsp pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter. Add shrimp mixture, cheese and parsley; toss till pasta is coated. Serving size : 4
serve with a lg green salad and some crusty french bread and it’s just about the perfect meal.

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Clam fritters

Ingredients

4 cups ground clams
4 eggs, beaten
6 slices fresh white bread, crust removed and made into crumbs using a food processor.
1/2 tsp dried thyme
4 tbsp mayo

1/2 tsp cayenne pepper
2 tbsp celery, minced
1 tbsp butter
1/2 cup shallots, minced
1/4 cup red pepper, minced
1/4 cup fresh minced parsley
salt and pepper to taste

Egg and flour or panko bread crumbs

How to prepare

Mix all the ingredients except the butter, celery, shallots and red pepper and bread crumbs in a large mixing bowl. Set aside. Saut

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Crabmeat Ravioli

Ingredients

Sauce Bechamel —
2 tbsp butter
2 tbsp flour
1 1/4 cup heavy cream scalded
salt and white pepper to taste
Crabmeat Filling —
1 lb lump crabmeat
1 tbsp butter
1/4 cup green onion minced
1/2 cup cracker crumbs
salt and white pepper to taste
Ravioli Dough —
1/2 cup flour or more
1 lg egg slightly beaten
1 tbsp water
1 tbsp olive oil
Sauce —
1/2 cup heavy cream
2 oz butter softened
salt and white pepper to taste
1/4 cup Parmesan cheese grated

How to prepare

SAUCE BECHAMEL In a sm saucepan, over med heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 3 min.. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a sm skillet, over med heat, melt butter and saute onion until translucent. Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to cool. Form filling into golf ball sized balls when cooled.

RAVIOLI DOUGH Put flour into a lg mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead for 5 min.. Allow to rest for 1 hour. Place rested dough on a lightly floured surface and roll out 1/8″ thick.

ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of pasta dough. Paint areas between crabmeat balls with water and place a second sheet of dough over. Form ravioli by pressing around each ball to form a seal, making sure you remove all trapped air. Cut into squares.
SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 min.. Drain. Serve with sauce poured over and topped with grated Parmesan cheese. Recipe By : Great Chefs of New Orleans Serving Size : 4

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Pescado en Salsa Verde- Fish in Green Sauce

Ingredients

1 lb fresh tomatillos or 1-3/4 cups drained canned tomatillos
3 green onions, with some green tops
1 garlic clove
1 tbsp chopped parsley leaves
1 small california chile, roasted, peeled, seeded, or 1 can green chile

2 tsp vegetable oil
salt
1-1/2 lbs white fish fillets such as haddock or sole
3 tbsp lime juice
1/2 tsp salt
3 tbsp vegetable oil

How to prepare

Remove papery husks from tomatillos. Wash tomatillos. Pour water 1/2 inch deep into a med saucepan. Add fresh tomatillos. Bring to a boil, reduce heat. Cover and cook 10 min or until tender. Drain and cool. Do not cook canned tomatillos. Place tomatillos, green onions, garlic, parsley and chile in blender or food processor, process until pureed. Heat 2 tsp oil in a med saucepan. Add puree and salt to taste. Bring to a boil, reduce heat. Simmer gently uncovered 15 min. Set sauce aside and keep warm. Sprinkle fish with lime juice and 1/2 tsp salt. Let stand 3 to 5 min. Heat 3 tbsp oil in a large skillet. Add fish. Cook 1 minute on each side. Add sauce. Cover and simmer 5 min or until fish flakes easily when tested with a fork. Makes 6 servings.

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Peruvian shrimp chowder

Ingredients

1 tbsp butter
1/2 cup finely diced onion
2 cloves garlic, minced
3/4 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/3 cups milk
1/2 cup chicken stock or water

1 large potato, scrubbed well and cut into large dice
2 ears white corn, sliced 1″ thick
salt to taste
1 lb raw shrimp, peeled, deveined

How to prepare

Melt the butter in a large saucepan over medium heat. Add onion and garlic and cook until softened. Add the paprika and cayenne and cook, stirring, until the onions are all stained red. Add the milk, stock, potato, corn and if you’d like, a pinch of salt. Bring almost to a boil, reduce heat to low, cover and simmer, stirring every now and then, for about 30 minutes, or until potatoes are tender. Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque. Taste for seasoning and adjust if necessary.

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Warm bean salad with grilled shrimp

Ingredients

12 jumbo shrimp, peeled and deveined
2 large garlic cloves, chopped fine
2 tbsp chopped fresh rosemary
4 tbsp extra-virgin olive oil
kosher or coarse salt to taste
ground black pepper to taste

3 cups cooked and drained tuscan-style beans (see recipe)
1 lg tomato, seeded and chopped
1 tbsp fresh lemon juice
rosemary sprigs, for garnish

How to prepare

In a bowl, combine the shrimp, half the garlic, 1 tbsp of the rosemary and 2 tbsp of the olive oil with salt and pepper. Stir well. Cover and chill 1 hour. In a saucepan, heat the remaining oil, garlic and rosemary over medium heat just until fragrant, about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until warm. Remove from the heat. Stir in tomato, lemon juice and salt and pepper to taste. Grill the shrimp until lightly browned and just opaque in the thickest part, about 5 minutes. Spoon the beans onto 4 plates and surround with shrimp. Garnish with additional rosemary. Yield: makes 4 servings.

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Gourmet

Ingredients

1 head boston lettuce, washed, dried, & chopped fine
1/2 lb fresh spinach, washed, dried, & chopped fine
1 cup scallion, minced
2 3/4 cup dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 garlic cloves, minced
1 cup unsalted butter
2 tbsp pernod
1 tbsp anchovy paste
1/8 tsp cayenne pepper
12 slices bacon, lean
36 lg oysters in shells
coarse salt for platters
lemon wedges

How to prepare

Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 tbs. Of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve.

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