750 ml fresh baby spinach 3 cup 225 g salmon fillet, skin removed & cut into 4 pieces 1/2 lb 225 g halibut fillet, skin removed & cut into 4 pieces 1/2 lb 8 large shrimp, cleaned 8 scallops, trimmed Read More …
Seafood Dinner
Category: Seafood
Nantucket Bay Scallops with Celery Root and Truffles
Chef Drew Belline of Floataway Cafe, Atlanta, GA Yield: 2 Servings Pickled Celery Hearts: 1/2 cup sugar 1/2 cup white wine vinegar 1/2 ounce celery hearts Celery Root Puree: 1 ounce butter 1 shallot 1 clove garlic 1 celery root, Read More …
Kataifi-Wrapped Shrimp with Sweet Potato Puree, Collard Greens, and Chorizo Butter Sauce
Chef John Suley of Cafe Joley – Boca Raton, FL Yield: 6 Servings Collard Greens: 5 pounds collard greens 3 ounces salt 1 ounce extra virgin olive oil 3 red onions, chopped 1 Tablespoon chopped shallots 1 Tablespoon chopped garlic Read More …
Thai Crab Cakes
284 g can crabmeat, drained 2 fresh thai chiles, seeded & finely chopped 6 scallions, trimmed & thinly sliced 125 g zucchini, grated 3 carrots, peeled & grated 15 ml fresh cilantro, chopped 30 ml cornstarch 2 egg whites 150 Read More …
Butter Braised Main Lobster with Sweet Corn Custard, Chanterelles and Tomato Confit
Chef Alessandro Stratta of Alex – Las Vegas, NV Yield: 8 servings Lobster Stock (Makes 2 Quarts): 4 Tablespoons olive oil 4 pounds lobster heads 4 Tablespoons butter 2 heads garlic 1 cup sliced onions 1 cup sliced fennel 1/2 Read More …
Diver Sea Scallop Crudo over Shaved Fennel
Chef Amanda Freitag, formerly of Gusto – New York, NY Yield: 4 Servings 4 U-10 diver scallops 1 head fresh fennel 1 lemon, juiced Salt 2 Tablespoons extra virgin olive oil Remove muscle from the side of the scallop and Read More …
Black Sea Bass Carpaccio with Peppadew Peppers
Chef Amanda Freitag, formerly of Gusto – New York, NY Yield: 4 Servings 4 ounces fresh, skinless, boneless black sea bass filet 4 pickled peppadew peppers or sweet hot cherry peppers, pickling liquid reserved 2 Tablespoons extra virgin olive oil Read More …
Salmon Scrabble
4 tomatoes 56 g smoked salmon, chopped 2 eggs 1 egg white 15 ml water pepper to taste 15 ml fresh chives, chopped Cut tomatoes in half and scoop our flesh and seeds. Chop flesh finely. Place in strainer and Read More …
Scallops, Whiskey, and Mint
1/2 teaspoon sugar 1 tablespoon ground mixed peppercorns Salt, to taste 1 teaspoon canola oil 4 large scallops 1 tablespoon whiskey, preferably Maker’s Mark 2 tablespoons unsalted butter 5 mint leaves, sliced 1/2 pint blackberries In a small bowl, combine Read More …
Ecuadorean Shrimp Ceviche with Oranges
1 large tomato, halved, seeds removed 2 jalapeno peppers, halved, seeds removed 1 red bell pepper, halved, seeds removed 1/2 yellow onion, peeled 1 pound medium shrimp, peeled, deveined, halved lengthwise 3/4 cup freshly squeezed lime juice 1/2 cup freshly Read More …
Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …
Wild Summer Salmon
As Executive Chef of Southern California’s Toast to the West Coast, Chef Adam Navidi has something special in mind when it comes to an offering for a late spring dinner, especially if want to catch your own meal Entree 8-10 Read More …
Lobster Ravioli with Wakame, Flying Fish Roe and Yabbie Butter Jus
By Chef Karl Dobler portion 4 The Ravioli Dough 500 g : flour, plain 50 g : flour, fine, semolina 1 no : eggs, whole, fresh 1 no : egg yolks, fresh 60 ml : oil, olive 250 ml : Read More …
Salmon Pie
4 potatoes, peeled & halved 1 l cabbage, coarsely shredded 4 cup 2 onions, sliced 50 ml butter 1/4 cup 2 ml salt 1/2 tsp 1 ml pepper 1/4 tsp – pinch mace – – pastry for double crust (9 Read More …
Pearl Oyster Bar Lobster Rolls
To save on cooking time, have your seafood market steam and chop your lobster meat. 4 (1 pound) lobsters* or 1 pound lobster meat 1/4 cup mayonnaise 1/4 cup finely chopped celery 1 tablespoon fresh lemon juice 1/4 teaspoon salt Read More …
Greek Phyllo Seafood Rolls
From spanakopita to baklava, the Greeks know how to use phyllo! Here the flaky dough encloses a mixture of spinach, cheese and shrimp, lightly seasoned with lemon. The rolls are easy to make and delicious to eat, particularly with a Read More …
Grilled Oysters
from Chef Rob Klink of Oceanaire – Washington DC Yield: 1 Serving 6 oysters, on the half shell 1 stick butter, melted 1 Tablespoon garlic, chopped 1 Tablespoon shallots, chopped 3 Tablespoons lemon juice Salt, to taste Pepper, to taste Read More …
Sea Bass Fillet Baked With Crab Meat and Quail Egg on White Wine Sauce
A recipe from Andre Martin, the new consultant chef at Le Royal Meridien National Hotel. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): Read More …
Crayfish in Saffron Stock
Leonard Cernko, from Austria, is chef de cuisine at the Ritz-Carlton Hotel. For 10 portions: 80 pieces of crayfish 400g root vegetables: carrots, celery, celeriac, leek and tomato, cut into diamonds chervil For the stock: 100g butter 2 teaspoons of Read More …
Mahi Mahi with Hot Slaw and Salsa Verde
Chef Jacques Gaultier of Palo Santo – Brooklyn, NY Yield: 6 Servings Hot Slaw: 1 pound red cabbage, shredded 1 habanero, seeded and chopped 1 garlic clove, peeled and chopped 1 Tablespoon white wine vinegar Salsa Verde: 6 small tomatillos, Read More …
Maine Sea Scallops Merlot Beet Reduction
Chef Graham Elliot Bowles of Avenues Yield: 4 Servings 1 pound golden beets 4 Tablespoons olive oil Salt and pepper 1/2 bottle Merlot 6 red beets, peeled and juiced* 12 sea scallops, outer membrane removed Preheat oven to 400°F. Rub Read More …
Calamari and Carrots
Chef Michael Anthony of Gramercy Tavern – New York, NY Yields: 6 Servings Cured Meyer Lemons: 25 Meyer lemons, washed 1 ounce black pepper 1 ounce fennel seeds 1 ounce cumin 1 ounce coriander 1 quart salt 1/2 quart sugar Read More …
Bulgarian Mackerel in Wine & Tomato Sauce
Serves 2 2 medium size onions, chopped 2 garlic cloves – chopped 3 medium tomatoes peeled and chopped (or half tin chopped tomatoes) chopped parsley 2 cleaned and boned mackerels 1/2 cup White Wine 2-3 tbsp oil Saute the onion Read More …
Ernesto’s Mexican Food Shrimp Fajitas
6 plump jumbo shrimp 1 tablespoon butter Pinch garlic Pinch pepper Pinch salt 6 slices red pepper 6 slices green pepper 6 slices onion Few slices mushroom Few slices zucchini Few slices carrots 1 ounce cooking wine Place butter in Read More …
Soft-Shell Crab with Creole Meuniere
Chef Guy Sockrider Muriel’s, New Orleans Yield: 4 servings White wine 1/4 cup Worcestershire sauce 1/4 cup Shallots, minced 1 Tbsp. Salt 1/4 tsp. Freshly ground white pepper 1/8 tsp. Unsalted butter, chilled, cut in 12 pieces 12 oz. Lemon Read More …
Crawfish Patties
1/4 cup (1/2 stick) butter 1 cup onions, chopped 1/2 cup green pepper, diced 1/2 cup celery, diced 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 ounces tasso, chopped 1 pound crawfish tails 1 tablespoon flour 1 cup water 20 Read More …
Crabby Patties
2 can crabmeat, drained (6 oz / 170 g) 50 ml mayonnaise 1/4 cup 50 ml sour cream 1/4 cup 30 ml fresh dill, chopped 2 tbsp 75 ml green onion, finely chopped 6 tbsp 375 ml fine dry bread Read More …
Court of Two Sisters Shrimp Creole
1/4 pound butter 1 cup chopped green bell pepper 1 cup chopped onions 1 cup diced celery 1 cup diced shallots 2 cups chopped canned tomatoes 1 cup tomato puree or 2 tablespoons tomato paste 3 pounds peeled and de-veined Read More …
Pomegranate Roasted Salmon with Cranberry or Pomegranate Orzo
By Chef Ruben Contreras, Executive Caterers Cleveland, Ohio Serves 4 4- 7oz Salmon Fillets Pomegranate Marinate Ingredients: 1 cup Pomegranate Juice 1/2 cup extra Virgin Olive Oil 2 tbls. Chopped Parsley 1/2 cup Red Wine 1 tbls. Kosher Salt 1 Read More …
Ralph And Kacoo’s BBQ Shrimp
2 pounds large fresh shrimp in the shell (heads removed) 1 cup butter 1/2 cup olive oil 4 tablespoons minced garlic 1 tablespoon sweet basil (dried will do, but fresh is best) 4 teaspoons salt 1 teaspoon lemon juice 2 Read More …
Grilled Shrimp Brochettes
Marinade 1/2 cup olive oil 2 tablespoons fresh lemon juice 2 teaspoons garlic, minced 1 tablespoon tarragon, fresh, minced or 1 teaspoon tarragon, dried Salt and pepper to taste 24 shrimp, extra-large, shelled and deveined, tail on 4-6 wooden skewers, Read More …
Broiler Room Jack Daniel’s Barbecue Shrimp
Jack Daniel’s Barbecue Sauce 1 pound butter 1 pound chopped white onion 1 cup chopped garlic 1/2 cup chili powder 2 1/2 cups Jack Daniel’s 4 jalapenos, chopped 5 cups coffee 3 cups Worcestershire sauce 3 cups tomato paste 2 Read More …
Pascal Manale’s Restaurant Pepper Shrimp
5 pounds large shrimp (7 pounds with head on) 1 pound butter 1/2 cup freshly-ground black pepper Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan. Cut each stick of butter Read More …
Spicy Chinese Shrimp
1 pound shrimp, peeled 1 cup soy sauce 2 teaspoons crushed red pepper 2 tablespoons Worcestershire sauce 2 1/2 tablespoons garlic powder White or black pepper, to taste Place all ingredients in preheated cast iron skillet. Simmer on high heat Read More …
Buca di Beppo Shrimp Scampi
4 ounces butter 1 fluid ounce olive oil 20 shrimp 1 tablespoon garlic, chopped 2 tablespoons garlic, sliced 1 tablespoon shallots, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon chopped parsley 2 tablespoons sage, chopped 4 fluid Read More …
P.F. Chang’s China Bistro Shrimp Dumplings
1 pound peeled and deveined medium shrimp, washed and dried 2 tablespoons minced fine carrot 2 tablespoons minced fine green onion 1 teaspoon minced fresh ginger 2 tablespoons oyster sauce 1/4 teaspoon sesame oil 1 package wonton wrappers Sauce 1 Read More …
River Cafe Rainbow Shrimp
16 large shrimp 80 grams ground nuts 100 grams flour 1 packet breadcrumbs 2 eggs 1 fresh, hard coconut salt and pepper to taste Beet Sauce: 150 ml. fresh beet juice 150 ml. red wine 150 ml. fresh Lyncott cream Read More …
Macaroni Grill’s Shrimp Portofino
16 medium mushrooms 2 teaspoons chopped garlic 1/2 cup butter, melted 16 large shrimp, cleaned 1/2 teaspoon pepper 3 cloves fresh garlic, crushed, peeled, minced 1/4 cup fresh lemon juice 1 jar marinated artichoke hearts 4 slices lemon 2 tablespoons Read More …
Tropical Lobster Cocktail with Avocado
by Chef Bobo Bergstrom 1 big or two small lobster tails 1 avocado 1 mango 1/4 pineapple 1/4 papaya 2 tomatoes 2 chives 1 red onion 2 tbsp lime juice 1 tbsp brown sugar 1 tsp hot sauce Salt and Read More …
Buca di Beppo Shrimp Arrabbiata
3 ounces olive oil 1 pound fresh shrimp 2 1/2 ounces garlic, peeled 4 ounces whole shallots, peeled 5 ounces white wine 2 1/2 ounces lemon juice 8 ounces tomatoes, cut 3 ounces Calamata olives 1 teaspoon salt 1 1/2 Read More …
Barefoot Contessa Grilled Herb Shrimp And Mango Salsa
Ina Garten, owner of the Barefoot Contessa specialty-food store in East Hampton, shares her recipe for grilled shrimp served with a spicy mango salsa. 3 cloves garlic, minced 1 medium yellow onion, finely chopped 1/4 cup minced fresh flat-leaf parsley Read More …
Pickled Shrimp
125 ml celery leaves, chopped 1/2 cup 50 ml whole mixed pickling spice 1/4 cup 750 g raw shrimp, peeled & deveined 1 1/2 lb 500 ml onions, sliced 2 cup 5 bay leaves 5 375 ml salad oil 1 Read More …
Iron Springs Cafe Garlic Shrimp Tamales
4 green corn tamales, prepared and heated in corn husks 24 (1620-size) jumbo raw shrimp, peeled and deveined with tails left on 4 ounces unsalted butter, softened 4 fresh garlic cloves, minced 2 tablespoons parsley, minced 1/2 cup corn, roasted Read More …
Grilled Shrimp with Avocado, Sweet Corn and Soy Relish
Bon Appetit Management Co. for the J. Paul Getty Museum, Los Angeles Yield: 24 servings Olive oil, divided use 3 cups Lime juice, divided use 2 1/4 cups Honey 1/3 cup Soy sauce, divided use 1/3 + 3/4 cups Large Read More …
Casarita’s Restaurant Camaron with Cilantro Sauce
Source: Casarita’s Restaurant, San Antonio, Texas 12 large (16/20 count) shrimp 12 thin slices jalapeno (or serrano) chile 12 thin-sliced bacon strips Marinade 1/3 cup vegetable oil 1/2 teaspoon seasoning salt 1/2 teaspoon paprika 1 clove fresh garlic, finely chopped Read More …
Salmon in Fillo Dough
8 4-ounce salmon filets salt and pepper to taste 1 tablespoon shallots, minced 3 tablespoons coarsely chopped fresh dill 3 tablespoons coarsely chopped fresh parsley 20 sheets Fillo Dough, thawed 1/4 cup butter, melted Season salmon with salt, pepper, shallots, Read More …
Mussels in Garlic Butter
Garlic and mussels are a perfect match. Try this simple to make delight. The best part…you know it…dipping some warm grilled crusty bread in the delicious nectar. 2 pounds fresh, cleaned mussels 3 to 4 cloves garlic, minced 1/2 cup Read More …
Lemon Myrtle Scallops with Citrus Salad
When segmenting the citrus fruits, be sure to remove the flesh from between the membrane. Serves 4 as a starter Citrus Salad: 2 oranges, peeled and segmented 2 pink grapefruit, peeled and segmented 1 lime, peeled and segmented 3 cups Read More …
Classic Maine Lobster Roll
Makes 6 servings 1 cup quality mayonnaise 1 pound cooked lobster meat, diced 1/2 inch thick (see note) 1/2 cup celery, small dice 1 pinch chopped fresh tarragon 1 pinch celery salt 1 teaspoon fresh squeezed lemon juice 6 top-split Read More …
Crab with Asparagus and Tomatoes
40 ml extra virgin olive oil 3 tbsp 30 ml aged balsamic vinegar 2 tbsp sea salt to taste black pepper, coarsely ground 12 asparagus spears 2 shallots, minced 8 small tomatoes, seeded & diced 500 ml crabmeat, chopped 2 Read More …