Seafood Recipes Collection (T)


Texas Style Skillet Scampi

2 pounds headless shrimp with shells (about 40 medium shrimp)
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones (Japanese peppers)

Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside.



Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it pops), it's ready.

Sauté the peppercorns, salt, and japones in the skillet for 1 minute. Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute. Serves 6 to 8.

Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and start shelling and dipping the shrimp in the butter sauce.

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Tropical Shrimp Paella

1 1/2 cups yellow onion, diced 1/4−inch
1/2 pound linguica or smoked sausage
4 tablespoons olive oil
1 cup red pepper, diced 1/4−inch
1 teaspoon fresh thyme leaves
1/2 fresh pineapple, diced 1/2−inch
1/2 teaspoon turmeric
1 mango, diced 1/2−inch
1 teaspoon kosher salt
1 papaya, diced 1/2−inch
1 cup Arborio or paella rice
1 starfruit, sliced 1/4−inch
2 1/2 cups chicken or vegetable stock
2 tablespoons rum (optional)
1 tablespoon minced garlic
2 1/2 pounds 16/20 count prawns

Slice the linguica or smoked sausage or chorizo into 1/4−inch rounds, then quarter the sausage. Marinate the prawns in olive oil which has been infused with saffron. Season with kosher salt and crushed red pepper. In addition, other seafood may be added such as clams and mussels.

Cook the onion in half the olive oil until translucent over medium−high heat. Add the thyme, turmeric, salt and rice. Stir well. Add the stock, stir once and set on low heat for about 20 minutes, or until just al dente.

In large sauce pan, warm the garlic in the remaining olive oil and add the diced red pepper. Add the fruit, sausage and prawns and sauté for one minute. Add the rum and cook for another minute to burn off the alcohol. Add the cooked rice. Toss all together carefully until thoroughly incorporated. Moisten with a little more stock if necessary.

Mound the paella in a bowl or on a plate. Garnish the paella with two spears of pineapple, some sliced chives and sliced starfruit if desired. Yields 8 servings.

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Tuna Patties

2 (6 ounce) cans tuna, drained
2 eggs, beaten
1/4 cup onion, finely chopped
3/4 sleeve Ritz crackers, crushed to crumbs

Mix all ingredients together well. Preheat a skillet with some oil over medium high heat. Form mixture into 6 to 8 patties and fry until golden and crispy on the outside and heated through. Servings: 4

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Tuna Patties with Sauce

1 (4 ounce) can tuna
1/4 can cream of mushroom soup
1/2 cup quick oats
1/4 cup onion, minced
1 egg
3 teaspoons lemon juice
Cracker crumbs
2 tablespoons butter
3/4 can cream of mushroom soup
1/3 cup milk
2 tablespoons mayonnaise

Mix tuna, 1/4 can cream of mushroom soup, oats, onion, egg and lemon juice. Form 8 patties. Roll in cracker crumbs and fry in butter. Mix 3/4 can soup, milk and mayonnaise; heat and pour over the patties.

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Tuna Stuffed Potatoes

4 baking potatoes, baked
1/2 cup grated Cheddar cheese
1/4 cup chopped pimento
2 cans tuna, drained
1 cup mayonnaise
1/4 cup chopped green bell pepper
1/4 cup chopped scallion

Cut baked potatoes in half. Scoop the flesh from the potatoes and put into a mixing bowl. Toss lightly with remaining ingredients. Spoon mixture back into shells. Bake for 20 minutes at 400 degrees F.

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