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  • Seafood...

    Spicy Baked Shrimp
    Submitted By: Sassy

    4 Servings...

    1/2 c. olive oil
    2 T. cajun or creole seasoning
    2 T. fresh lemon juice
    2 T. fresh chopped parsley
    1 lb. uncooked large shrimp, shelled and deveined
    1 T. honey
    1 T. soy sauce
    Pinch of cayenne pepper

    Combine all ingredients except shrimp in 9 X 13 baking pan. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450 degrees. Bake 10 minutes or until shrimp are cooked through...stirring occasionally. Garnish with lemon.

  • #2
    Grilled Salmon
    Submitted By: Sassy

    Salmon
    Grey Poupon Mustard
    2 T. Butter
    1/2 C. Rum
    1 C. Brown Sugar

    Place Salmon (whole) and skin side down on greased foil. Brush with Grey Poupon Mustard. Let stand 1 hour. Make sauce and baste often while grilling. Grill 5 minutes per lb.

    Comment


    • #3
      Seafood Marinade For Grill
      Submitted By: Sassy

      Ingredients:
      fish -- salmon,
      swordfish -- shark or
      kabobs made of shrimp
      OR scallops or
      mixture with above
      juice 3 lemons
      1/4 cup olive oil
      2 tablespoon Dijon mustard
      1/4 cup fresh snipped dill
      1/4 teaspoon salt
      fresh ground pepper -- (to
      taste)
      1 clove garlic -- minced
      (optional)

      Instructions:
      Mix all ingredients well. Marinade fish 2 hours in refrigerator. Place fish on hot grill 8 to 14 minutes per side depending on thickness. Baste with marinade.

      Comment


      • #4
        Shrimp On The Grill
        Submitted By: Sassy

        Ingredients:
        1/4 cup tarragon vinegar
        1 minced shallots -- up to 2
        1 clove minced Garlic -- up to 2
        2 tablespoon Dijon mustard -- up to 3
        juice from 1-2 lemons
        salt and fresh cracked pepper to taste
        optional: Texas Pete or Tabasco Sauce

        Instructions:
        Put all ingredients in blender and whiz until smooth. In a large measuring cup, combine 1/2 cup each vegetable oil and virgin olive oil. With the blender running SLOWLY pour in the mixed 1 cup of oil. The object is to incorporate the oil into a creamy emulsion. You may need to stop and burp the air/pooled oil from the blender. Peel and clean 1 pound of shrimp and place in a ceramic bowl. Pour marinade over shrimp. Add some chopped fresh parsley, about 1 cup. For dried parsley use 1/4 cup. Marinate overnight in refrigerator, or 1-2 hours on counter. Cover with plastic wrap. When ready to grill, thread onto Bamboo skewers that have been soaked. Grill 3-4 minutes per side, depending on size of shrimp.

        Grilled Bacon-Wrapped Stuffed Shrimp
        Submitted By: Sassy

        1 lb. jumbo shrimp (26 to 30 per lb), peeled and deveined
        1 lb. sliced bacon strips, cut in half
        2 large jalapeno peppers, cut in thin strips
        skewers or toothpick
        Mozzarella or Monterey Jack cheese, cut in thin sticks
        juice of one small lime

        Lay bacon slices between two paper towels and place on a microwave safe dish. Microwave on High for five minutes or until half cooked (time may vary according to microwave wattage).

        Butterfly the peeled and deveined shrimp and toss with lime juice. Place strips of jalapeno and sticks of cheese across each shrimp and roll from tail end.

        Wrap shrimp roll with one-half strip of bacon; secure with skewers.

        Grill over medium coals or mesquite until shrimp turns pink and bacon is done, about 2 to 4 minutes per side.

        Comment


        • #5
          Steamed Alaskan King Crab Legs
          Submitted By: TailgateNut

          Several pounds of Legs
          Stick of salted butter per ea two pounds of legs
          cup of sweet white wine per ea two pounds of legs


          Wrap those suckers in heavy foil, place on grill over medium heat!
          Put the butter and wine in a small foil pan and heat until melted.

          Break 'em open and drown them in the wine sauce and enjoy!

          Comment


          • #6
            Not really tailgate food but man I've been killing some sushi grade tuna lately. Forget the rice and all the fancy stuff.

            Get a nice chunk of sushi grade tuna
            Cut into small pieces
            Hit it with lime, sea salt, touch of wasabi, ginger

            Wash down with an ice cold beer

            Doesn't hurt to have a half dozen premium oysters laying around either. Lately my shop has been shipping in Malpecs. I like to marinate them in a ponzu sauce for about 10 minutes. Sprinkle with sea salt/lime/touch of chives and pop em down the hatch.

            I dig steaks and such but you just can't beat the right grade/fresh/raw seafood.

            Anyone else out there into the raw slimy stuff?
            Last edited by Meck77; 03-08-2007, 08:37 PM.

            Comment


            • #7
              Meck...here's a great Ahi Poke (not quite the traditional hawaiian way) recipe.

              Sashimi grade Ahi tune cut in 1/4 inch cubes (half pound or so)
              Soy sauce
              siracha (spicy red pepper sauce)

              chopped scallions (green onions)
              one avocado, cut into 1/4 cubes
              Sesame Oil
              Sea Salt

              Cut the Tuna (be delicate with the fish, dont want to handle it too much) scallions and avocado in like sizes. Add into a large bowl.
              Add in soy sauce, sriracha and sesame oil to taste and to lightly coat the solid ingredients
              sprinkle a little sea salt in

              I usually use a water cracker or rice cracker and put the Poke on top.

              Comment


              • #8
                Right on MP. I definetly dig the siracha! That stuff rules.

                Comment


                • #9
                  I eat just about anything Seafood and love sushi and raw product. I own a wholesale seafood company that supplies restaurants, Sushi bars and Grocery stores on the Central Coast of California. I've got a ton of Recipes that are from our Restaurant Customers, we use in the local grocery chains as promotional material and such I'll post them from work tomorrow.

                  Meck do you like BBQ'd Oysters's as well as Raw. They're awesome for tialgating. You use a large Pacific Oyster such as a Fanny Bay, Malaspina, Chef Creek Etc, and put them cup side (the round part of the shell) down on the grill, wait till the just open and cover them with a little butter, garlic and white wine. They're easy and great...


                  Originally posted by Meck77 View Post
                  Not really tailgate food but man I've been killing some sushi grade tuna lately. Forget the rice and all the fancy stuff.

                  Get a nice chunk of sushi grade tuna
                  Cut into small pieces
                  Hit it with lime, sea salt, touch of wasabi, ginger

                  Wash down with an ice cold beer

                  Doesn't hurt to have a half dozen premium oysters laying around either. Lately my shop has been shipping in Malpecs. I like to marinate them in a ponzu sauce for about 10 minutes. Sprinkle with sea salt/lime/touch of chives and pop em down the hatch.

                  I dig steaks and such but you just can't beat the right grade/fresh/raw seafood.

                  Anyone else out there into the raw slimy stuff?

                  Comment


                  • #10
                    Originally posted by zdoor View Post

                    Meck do you like BBQ'd Oysters's as well as Raw. They're awesome for tialgating. You use a large Pacific Oyster such as a Fanny Bay, Malaspina, Chef Creek Etc, and put them cup side (the round part of the shell) down on the grill, wait till the just open and cover them with a little butter, garlic and white wine. They're easy and great...
                    Hmm never BBQ an oyster before but what the heck I'll give it a try.

                    You know I've searched far and wide to try and find a decent website where I could order some oysters from but I can't seem to find any that are good deals when you add it the shipping.

                    Could you recommend any decent websites for the average joe like myself who eats alot of seafood?

                    I have one good butcher/seafood shop in my new hometown but I'm somewhat limited on my oyster selection at times.

                    Comment


                    • #11
                      It's hard to find anywhere reasonable. Shipping is brutal from just about everywhere. We have a website at www.ccseafood.com we are redoing right now. It's kind of old and outdated but should be much better in a couple months. It's not really geared for retail though. I can ship you just about any type of Seafood item you can think of and it would be wholesale but the shipping is still ridiculous and we don't mark it up.

                      Oh and I totally forgot there is some Recipes on our website also...

                      Comment


                      • #12
                        Originally posted by zdoor View Post
                        It's hard to find anywhere reasonable. Shipping is brutal from just about everywhere. We have a website at www.ccseafood.com we are redoing right now. It's kind of old and outdated but should be much better in a couple months. It's not really geared for retail though. I can ship you just about any type of Seafood item you can think of and it would be wholesale but the shipping is still ridiculous and we don't mark it up.

                        Oh and I totally forgot there is some Recipes on our website also...
                        So I assume you can get all the great Hawaiian fish when they are in season..like Ono, Opakapaka, butterfish, etc? Yum.

                        *edit...looks like you have those and many more on your site.
                        Last edited by Master___Pain; 01-31-2007, 08:33 PM.

                        Comment


                        • #13
                          Originally posted by Master___Pain View Post
                          So I assume you can get all the great Hawaiian fish when they are in season..like Ono, Opakapaka, butterfish, etc? Yum.
                          Yes, Ono and Opaka I have pretty regularly as it is available out of several different spots like Fiji and Tonga as well as Hawaii and several others. Butterfish I don't usually bring in as we have a local fish which is similar called Blackcod and I handle that for most of the sushi bars.

                          Comment


                          • #14
                            Can't handle seafood/sushi...although, I do like Salmon and meck grill's a mean crab! !

                            Oh yeah...Hogan got me to try crab cakes in Diego at Anthony's...I can handle that!

                            Comment


                            • #15
                              Originally posted by Sassy View Post
                              Can't handle seafood/sushi...although, I do like Salmon and meck grill's a mean crab! !

                              Oh yeah...Hogan got me to try crab cakes in Diego at Anthony's...I can handle that!
                              Sushi is not for everyone. But, we've gone out with a lot of different people who hadn't tried and thought they didn't like Sushi and changed their mind quickly. Usually if you go with someone who knows wht to order for a newb you can "break in gently" and you might find you really like it. I eat a lot of it and there are still some things I don't like...But many of the things I eat regularly now I didn't think I liked when I first tried them.

                              Comment

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