SEAFOOD

 

FROGMORE STEW” OR LOW COUNTRY BOIL

Ingredients:
1/4 cup seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage ( or similar), cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
4 pounds fresh shrimp *Optional....peeled and deveined
1 Beer (optional)
Preparation:
Heat a large pot of water (+beer if using) over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. **Note...here in SC we DO NOT peel the shrimp.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

BAKED CRAB RANGOON

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3... oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps
Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold. Bake at 425 °F for 8-10 minutes or until golden brown.

CRAB CAKES WITH AVOCADO SALSA

Yields 4 servings
Recipe by Chef Jacques Pépin
For the crab cakes:
8 ounces crab meat
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 tablespoon chopped fresh chives
1/8 teaspoon Tabasco sauce
3 tablespoons mayonnaise
1½ slices firm white bread, processed to crumbs in a food processor (3/4 cup)
2 tablespoons peanut oil
For the avocado salsa:
1 small ripe avocado
1 ripe tomato (5 ounces), peeled with a sharp vegetable peeler, halved, seeded, and coarsely chopped
1 tablespoon red wine vinegar
2 tablespoons peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons water
1 tablespoon chopped fresh chives
For crab cakes, pick the crab meat over for shells and cartilage. Cut it into 1/4-inch pieces. You should have 1½ loosely packed cups. Gently mix the crab meat with the salt, pepper, thyme, chives, Tabasco and mayonnaise in a bowl. Add the bread crumbs and toss them lightly into the mixture.
Divide the mixture into 4 portions and form it into patties about 1 inch thick. Handle the mixture gently; the cakes are fragile. Heat the oil in a large skillet. When it is hot, carefully place the patties in the skillet and cook over medium heat for 3 to 4 minutes on each side, until nicely browned.
For salsa, peel and pit the avocado and coarsely chop it. Combine the avocado and tomato in a bowl. Add the vinegar, oil, salt, pepper and water, tossing gently to mix. To serve, spoon the avocado salsa onto four individual plates, and sprinkle with the chives. Place the crab cakes on top and serve

BAKED SCALLOPS

20 buttery round crackers, crushed
black pepper to taste
1 teaspoon garlic powder
1 pound sea scallops, rinsed and drained
1/2 cup butter, melted
1/4 cup dry white wine
1/2 lemon, juiced
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 350F. Lightly grease an 8x8 inch baking dish. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

CIOPPINO

3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1-1/2 cups white wine
1-1/2 pounds large shrimp - peeled and deveined
1-1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1-1/2 cups crabmeat
1-1/2 pounds cod fillets, cubed
Over medium-low heat melt butter in a large stockpot,add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover
and simmer 30 minutes. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread.

FLOUNDER WITH ORANGE BUTTER

3½ lbs. flounder
3 tbsp. white wine
3 tbsp. lemon juice
3 tbsp. butter
3 tbsp. parsley
1 tsp. black pepper
2 tbsp. orange zest
½ tsp. salt
½ cup chopped scallions
Preheat oven to 325F. Sprinkle flounder with salt and pepper. In large baking dish coat the bottom and place fish single layered. Sprinkle orange zest on top of the flounder. Melt remaining butter in small pan. Add the parsley and scallions to the butter and pour over flounder. Then pour in the white wine. Place in oven and bake for 10-15 minutes. When cooked pour the juices into server and everyone can have extra juice.

GRILLED SALMON

4 (4 ounce ) filets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1-1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt
Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours. Preheat barbecue or gas grill. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

LEMON PEPPER PASTA SEAFOOD

1 (8 ounce) package lemon pepper linguine
4 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to boil, add pasta and boil until al dente; drain well. Return the pasta to the pot it was boiled in. In a medium-size skillet, saute olive oil, garlic, lemon pepper seasoning and shrimp together. saute until shrimp is finished cooking (when it turns pink). Add the shrimp mixture and Parmesan cheese to the pasta; toss until pasta is
coated.

CRAB CAKES

3 lbs. crabmeat
3 large egggs, beaten
3 cups bread crumbs
3 tbsp. mustard, any kind
½ cup mayonaise
2 tbsp. horesradish, prepared
½ cup oil
1 tsp. lemon rind
3 tbsp. lemon juice
2 tbsp. parsley
½ tsp. cayenne pepper
½ tsp. baking powder
2 tsp. fish seasoning
In medium bowl combine all ingredients except oil. Shape in to hamburgers. In fry pan heat oil and cook patties for 3-4 minutes on each side or until golden brown. Place on paper towel as they are done to soak up some of the excess oil. Serve as first course or as main course with large salad.

OYSTERS WITH SHALLOT BUTTER

48 Oysters
4 garlic cloves, minced
1 lb. softened butter
½ green pepper, minced
½ red pepper, minced
¼ cup shallots, minced
¼ cup chives, chopped
Paprika
Romano Cheese
Parsley
Open the oysters and place on large cookie sheet or baking dish. In small bowl combine parsley, paprika, chives, shallots, red pepper, green pepper, butter and garlic. Spoon or spread on the shallot butter over each oyster. Sprinkle with Romano or Parmesan Cheese. Bake for 20 minutes or until browned and piping hot.

SEAFOOD CASSEROLE

1 lb. crabmeat
1 lb. shrimp
1 scallops
¼ cup Parmesan Cheese
¼ cup bread crumbs
¼ cup chopped shallots
1 stick of butter
1 tsp. salt
½ tsp. pepper
½ cup flour
2½ cups milk
1 cup of sherry
In large skillet saute seafood and shallots in 8 tbsp. of butter. Add in sherry, all but 4 tbsp. Add salt and pepper. In another skillet melt remaining butter. Add in flour to make paste. Add in the milk and remaining sherry. Stir until smooth. Now combine in large bowl seafood mixture and sauce. Pour into small individual ramekins (8) or large casserole dish. Sprinkle top of casserole with parmesan cheese and bread crumbs. Bake at 400F for 30 minutes.

SWORDFISH WITH CHOPPED TOMATOES

8 5-6 oz. swordfish steaks
2 sticks of butter
1½ tsp. garlic powder
2 tsp. dried red pepper flakes
¼ cup chopped scallions
¼ tsp. salt
¼ tsp. pepper
Sauce:
3 cups chopped tomatoes
¼ cup rice vinegar
½ cup olive oil
1 cup chopped scallions
¼ tsp. salt
¼ tsp. pepper
To make the sauce combine all sauce ingredients and refrigerate or leave at room temperature. In medium shallow bowl combine melted butter, red pepper flakes, garlic powder, scallions, salt and pepper. Place swordfish into this mixture covering all sides. Coat well. Heat large saute pan until smoking. Place swordfish on saute pan and cook for 1-2 minutes on each side. Place one piece of fish on each plate and top with the chopped tomato sauce. This can be served with salad for a light dinner or can be served with rice or potato dish, vegetable and salad.

SHRIMP SCAMPI

1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 Tsp minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 Tsp lemon juice, fresh if possible
2 Tsp chopped fresh parsley
Salt and pepper, to taste
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. This recipe makes 8 first course servings.

LEMONY SHRIMP SCAMPI PASTA

6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 Tsp olive oil
1 tsp red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflies (reserve shells)
1/4 onion
3/4 pound thin linguini
2 Tsp butter
1 small bunch of parsley leaves chopped
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate. Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion. Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water. Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

SHRIMP PASTA

8 oz. linguini
3/4 cup Extra Virgin Olive Oil
1 lb. large shrimp (16-20 pieces), peeled and deveined
Adobo All-Purpose Seasoning with Pepper, to taste
2 cloves garlic, thinly sliced
2 tsp finely chopped fresh thyme
1/4 tsp hot pepper flakes
1 lemon, zested and juiced (about 1 tsp. zest and 2 tbsp. juice)
2 tbs finely chopped fresh parsley
Cook linguini according to package directions. Drain pasta and return to pot; set aside. Heat the oil in medium saucepan over low heat until warm (oil temperature should register 180 degrees F on deep-fry thermometer). Season the shrimp with Adobo. Add shrimp, garlic, thyme and pepper flakes, stirring to coat shrimp in oil. Cook, while stirring occasionally, until garlic is light golden brown and shrimp are pink and opaque, 8-10 minutes. Remove pot from heat. Stir in lemon juice and zest. Place reserved pot with linguini over low heat. Add shrimp mixture, stirring until pasta is coated with sauce and shrimp is well distributed, about 1 minute. Remove pot from heat. Stir in parsley. Serve.

SHRIMP FETTUCINE ALFREDO

1 pound fettuccini pasta
1 Tsp butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 Tsp grated Parmesan cheese
1 Tsp chopped fresh parsley
Salt to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, sauté shrimp and garlic in butter, about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta noodles; serve hot.

FETTUCCINE WITH SCALLOPS IN LEMON SAUCE 

1 Lb. Bay Scallops (small)
1/2 Lb. Fettuccine Pasta
1/2 Lb. Frozen Green Beans
2 Lemons
5 Tbs Butter
Cook Fettuccine Pasta as directed on package. Add the Frozen Green Beans to the boiling pasta for 2 minutes before draining Pasta. In a large frying pan, sauté Bay Scallops in 1 Tbsp. of the Butter, over medium heat, stirring frequently, until opaque, about 5 minutes. Pour Bay Scallops into serving dish. Add drained fettuccine and green beans. Add juice from the 2 Lemons and the remaining 4 Tbs. of Butter. Add salt and pepper to taste and toss.

GRILLED SHRIMP

2 lbs. unpeeled large or jumbo shrimp
1 cup vegetable oil
1 cup lemon juice
2 tsp dry Italian salad dressing mix
2 tsp seasoned salt
1 tsp seasoned pepper
1 tsp Worcestershire sauce
4 Tsp brown sugar
2 Tsp soy sauce
1/2 cup chopped scallions
Wash shrimp and drain on paper towels. Mix oil, lemon juice, salad dressing mix, salt, and pepper, and Worcestershire sauce. Place shrimp in bowl and cover with marinade. Marinate in refrigerator 2 to 4 hours or overnight, stirring occasionally. Lift shrimp from marinade with slotted spoon and push onto skewers. Place on charcoal grill about 6 inches from hot coals. Grill about 10 minutes, turning once and brushing with marinade. Pour remaining marinade into pan. Stir in brown sugar, soy sauce and onion. Heat the sauce to a boil. Serve as a dip for shrimp.

GRILLED SCALLOPS

3/4 cup butter
2/3 cup chopped onions
3 cloves garlic, chopped
1/4 cup fresh lemon juice
1 pinch salt
1 1/2 pounds sea scallops
1/3 cup chopped fresh parsley
Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

4 MINUTE SPICY GARLIC SHRIMP

12 shrimp (Jumbo sized, peeled, deveined, & tails intact)
2 tablespoons olive oil
2 garlic cloves (crushed with the side of a knife)
1/4 teaspoon red pepper flakes
1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)
1 teaspoon lemon, zest of
2 teaspoons lemon juice
1 tablespoon fresh parsley (chopped)
Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes, and shrimp.
Season the shrimp with grill seasoning or salt & pepper. Cook the shrimp for 3 minutes or until just pink. Toss with lemon zest, juice, & chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

DIRTY SHRIMP IN BUTTER-BEER SAUCE
2 lbs shrimp, shelled and deveined
4 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1/2 cup beer
Sauté garlic and herbs in butter until garlic is slightly browned. Add shrimp, stirring constantly, until shrimp are pink and done. Pour in beer, simmer 1 minute more, and serve!

BACON WRAPPED SCALLOPS

2 lbs bacon (regular sliced, not thick)
2 lbs sea scallops (if very large, cut in half)
3 tablespoons butter
1 tablespoon minced garlic
1/3 cup chicken broth
Cut bacon strips in half. Wrap a piece of bacon around each scallop; secure with toothpick. Arrange the wrapped scallops on a baking sheet. Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp. In small skillet, melt butter; add garlic and sauté 1 minute. Add broth and bring to a boil. Cook 2 minutes. Place scallops in large bowl; pour broth over and gently toss to coat.

BACON WRAPPED SCALLOPS #2

24 large scallops, cleaned
12 slices of Bacon cut in half
Salt
Pepper
Garlic Powder
Preheat broiler. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder. Wrap scallop with bacon strip and secure with toothpick. Sprinkle salt mixture on scallop. Place in broiler for 5−8 minutes.

SAUTEED SCALLOPS WITH ANGEL HAIR PASTA

2 lbs fresh sea scallops cut into quarters
2 tablespoons butter
1/2 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh chives (chopped)
1/4 teaspoon garlic salt
2 cloves garlic (minced)
1/8 teaspoon white pepper
1 lb angel hair pasta (cooked according to package directions)
1 tablespoon fresh parsley (chopped)
Rinse scallops in cold water, drain. Add butter to large skillet and melt over low heat. Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly. Remove scallops using a slotted spoon and set aside. Add wine, lemon juice and chives to skillet. Cook over medium heat 2 minutes, stirring occasionally. Add garlic salt, garlic& pepper. Remove from heat. To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley

GARLIC SHRIMP AND SCALLOPS

1 teaspoon olive oil
2 tablespoons garlic, slivered
1/2 teaspoon crushed red pepper flakes
1/2 lb large shrimp, peeled, deveined
1/2 lb bay scallop
1/2 teaspoon paprika
4 tablespoons chicken broth
1 teaspoon fresh lime juice
1/2 cup finely chopped fresh Italian parsley
Salt and pepper
In a large heavy skillet, heat the oil over medium heat. Add the garlic and sauté until it begins to brown. Remove the garlic with a slotted spoon and set aside. Add the pepper flakes to the skillet and increase the heat to medium high. Add the garlic, shrimp, scallops, and paprika and sauté for 1-2 minutes, stirring constantly. Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. Pour the sauce over the shrimp and scallops and serve immediately.

COCONUT SHRIMP

1 1/2 lb large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 Tbs salt
1/2 Tbs white pepper
2 Tbs vegetable oil
1 cup ice water
Oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3−4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry the shrimp well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, and then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 degrees for 5 minutes to finish cooking of the shrimp. Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.