shrimp

Course: 
  • 6 tablespoons olive oil
  • ½ pound medium shrimp, peeled, deveined, and cut into ½ inch pieces
  • salt to taste
  • 1 pound squid, cleaned and cut into rings ½ inch wide (about 1/2 pound cleaned)
  • 3 large cloves garlic, lightly crushed
  • ½ cup chopped fresh flat-leaf parsley
  • red pepper flakes to taste
  • 1 pound small hard-shell clams, soaked in cool water for 30 minutes and well scrubbed
  • 1 pound ripe cherry tomatoes, halved, or plum tomatoes, seeded and chopped
  • 1 pound spaghetti or linguine

Pirate Spaghetti

Pirate Spaghetti

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Course: 
  • 2 large cloves garlic, finely chopped
  • 3 tablesoons chopped fres parsley
  • 6 tablespoons olive oil
  • 1/2 pound cleaned shrimp, cut into bite-sized pieces
  • salt and pepper to taste
  • 6 cups chicken or fish stock
  • 1 yellow onion, finely chopped
  • 2 cups medium-grain rice 
  • 1/2 cup dry white wine
  • 2 tomatoes, peeled, seeded, and choppet
  • (about 1 cup)
  • 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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Course: 
  • 1½ pounds octopus
  • 1 quart water
  • 1 cup Anson Mills Piccolo farro
  • 2 tablespoons unsalted butter
  • 1/2 cup sliced yellow onion
  • 3 cloves fresh garlic, minced
  • 1¼ tablespoon red pepper flake
  • 1/2 cup diced fennel
  • 1/2 cup sliced leeks
  • 1/2 cup peeled and diced butternut squash
  • 1/2 cup diced celery
  • 1/2 cup dry white wine that you would want to drink
  • 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
  • 1 quart chicken stock
  • 3 tablespoon salt
  • 1/4 teaspoon freshly cracked black peppercorns
  • 15 clams
  • 15 shrimp
  • 1/4 cup basil
  • 1/4 cup parsley
  • 1 lemon
  • 1/2 thinly sliced baguette
  • 1 tablespoon olive oil

Seafood Stew With Farro

Seafood Stew With Farro

Click image to enlarge. Image courtesy of All-Clad

Course: 
  • 1 tablespoon pure olive oil
  • 2 tablespoons unbleached all-purpose flour
  • 1 sweet onion, chopped
  • 1 stalk celery, diced
  • 1 small green bell pepper, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
  • 1 lb large shrimp (21/25 count), shelled and deveined
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Coarse kosher salt and freshly ground black pepper
  • Cooked long grain white or jasmine brown rice, for accompaniment
  • 2 green onions, trimmed and chopped

Smoky Seafood Étoufée

Smokey Seafood Etoufee

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Course: 
  • Five-Pepper Jelly (recipe follows) 
  • 1 (2-ounce) slab tasso* 
  • ½ cup all-purpose flour
  • ¾ teaspoon Creole seasoning
  • 12 whole pickled okras
  • 24 jumbo shrimp
  • ½ cup vegetable oil
  • Crystal Hot Sauce Beurre Blanc (recipe follows)

Five-Pepper Jelly

  • 1½ cups light corn syrup
  • 1¼ cups white wine vinegar
  • ½   teaspoon Kosher salt
  • ½  teaspoon red pepper flakes
  • ¼  teaspoon black pepper
  • 3 large bell peppers (1 each: red, yellow & green)
  • 4 jalapeño peppers

Crystal Hot Sauce Beurre Blanc

  • 1 small shallot, minced
  • 6 cloves garlic, minced
  • ⅓  cup Crystal Hot Sauce
  • ¼ cup heavy cream
  • 6 tablespoons cold butter, chopped
  • salt and pepper 

Shrimp & Tasso Henican

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  Click to enlarge image

 

Course: 
  • 15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) 
  • 12 ounces cream cheese, softened, divided
  • ½ cup chicken broth, divided
  • 2 cups spinach, coarsely chopped
  • 2 cups Louisiana lump crabmeat
  • 2 cups cooked shrimp, chopped
  • 1½ teaspoons dried basil
  • 1 jar (25-26 ounces) good marinara sauce
  • 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
  • ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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  • 1½ cups mayonnaise 
  • 3 chiles chipotles en adobo, finely chopped, with 1 teaspoon adobo sauce
  • 1 clove garlic, minced
  • 1tablespoon fresh lime juice
  • 1 tablespoon minced lime zest
  • 12 medium-thick slices lean bacon, cut in half crosswise
  • 24 large shrimp, peeled, deveined, and butterflied, with tails attached
  • freshly ground pepper to taste
  • 1½ cups shredded Manchego, Monterey Jack, or other good melting cheese 
  • about 4 tablespoons olive oil

Cheese-Stuffed Shrimp Wrapped in Bacon

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Course: 
  • 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
  • 1/4 lb butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 1/2 lb diced ham
  • salt and pepper to taste
  • pepper sauce to taste
  • 1 cup chicken stock
  • 1 cup shrimp, peeled and devained
  • 1/4 cup chopped parsley
  • 1½ cup italian bread crumbs
  • 6 pats of butter

Shrimp and Ham Stuffed Mirliton

Shrimp and Ham Stuffed Mirliton

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