Seafood Appetizer Recipes

6 oz fillet
12 large sea scallops
12 whole jumbo shrimp
1/3 cup white wine
2 tablespoon seasoned bread crumbs
2 tablespoon fresh parsley – chopped
2 tablespoon butter
Cut fillet into four slices and place a slice in each of four buttered scallop shells. Place in baking pan. Arrange shrimp and scallops around sole, pour wine over fish. Sprinkle top with bread crumbs and chopped parsley, and sprinkle with butter. Bake 400 degrees for 15 minutes or until fish is flaky.

 

Paella Seafood Recipes

4 lb chicken-serving size pieces
1/4 cup sake plus 2t
2 tablespoon soy sauce
5 3/4 cup chicken stock
16 clams little neck in shell
1 tablespoon ginger root, minced, fresh
1 cup green onions, chopped
3 cup rice short grain uncooked
1/4 cup cilantro leaves chopped
1 tablespoon chili sauce
1 lb shrimp whole, raw
1/2 teaspoon saffron threads crushed
1 1/2 lb mussels in shell
1/4 cup oil, olive plus 2t
1 1/2 tablespoon garlic minced
1/4 lb sausage
1 cup snow peas julienne


Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2T of the sake in a bowl-set aside. Combine shrimp, 1T of the soy sauce and 1T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside until all are browned. Pour off fat from skillet then add remaining 2T olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread.

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