A Collection Of Seafood Recipes

[Kebamo]

Cajun Catfish Gumbo

2 1/2 quarts Chopped Onions
2 1/2 quarts Green Onions; chopped *
1 1/4 quarts Chopped Celery
5/8 quart Bell Pepper; chopped
30 cloves Garlic; chopped
30 7-Ounce Catfish Fillets; cut in 2-in cubes
15 7-Ounce Catfish Fillets; for stock
5 pounds Crab Meat; (claw)
5 pounds Shrimp; (peeled)
1 7/8 quarts Oil
1 7/8 quarts Flour
5 gallons Hot Water
Salt; to taste
Cayenne Pepper; to taste

* separate and reserve greens.

In separate pot, simmer 3 (7 oz.) catfish fillets in 1 quart of
lightly salted water for 15 minutes. Strain through cheese cloth
and reserve liquid. Chop catfish and reserve meat. In heavy bottom
gumbo pot, add oil and flour. Cook over medium high heat stirring
constantly until golden brown. Caution, do not scorch!

Add all seasonings except green onions tops. Saute for 5 minutes.
Add all fish stock and chopped catfish. Add hot water, one ladle
at a time, until consistency of thick soup is achieved. Add
claw crab meat, and half of shrimp. Reduce to simmer. Cook
approximately 45 minutes, stirring occasionally. Add catfish,
remaining shrimp and green onions tops. Cook 10-15 minutes.
Season to taste using salt and cayenne pepper. Add water if
necessary to retain volume. Serve over white rice.
======================================
Fried Squid

3 lb squid; cleaned
2 eggs
1 tablespoon grated onion
1 salt/pepper
1 cup flour
12 oz can beer
1 garlic clove; minced
1 olive oil
1 marinara or cocktail sauce

Cut squid into 1"" rings. Combine flour, eggs, beer, onion, garlic, salt,
and pepper. Dip squid rings in flour and egg batter. Deep fry in hot oil
until brown and tender. Remove with slotted spoon and drain on paper towel.
Granish with lemon slices. Serve rings with Marinara or Cocktail sauce for
dipping.

=================================
Shrimp & Wine-Sauced Spaghetti

2 each Green onions; chopped
1 cup Garlic; minced (or more)
16 ounces Tomatoes; cut up
2 tablespoons White wine
1 teaspoon Sugar
1 teaspoon Basil
1/4 teaspoon Oregano
1 dash Pepper
8 ounces Shrimp; peeled and cleaned
1 tablespoon Cornstarch
4 ounces Spaghetti; hot
1 tablespoon Cheese; grated romano chees

I probably post this recipe at least once a month....maybe even more...but
I think it is wonderful. It was originally posted by Ann Miller. Cook
onion and garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and
seasonings. Cover, simmer 25 min. Add shrimp, return to simmer and cook
about 5 min. To tender. Blend cornstarch in 1 T.
cold water, stir into shrimp mixture. Cook to bubbly. Serve over the hot
spaghetti and sprinkle with cheese. This is also excellent made with
scallops and/or chicken.
================================
Shrimp Tempura

2 pounds fresh shrimp
1 cup flour
1/2 teaspoon salt
1 egg; beaten
1 cup milk
6 cups peanut oil

Peel and devein the shrimp, leaving the tails on. Split each shrimp neatly
down the back and spread open to form a butterfly shape. Pat dry with
paper towels.

Stir together flour and salt. Beat eggs and milk together and beat into
flour. Heat peanut oil to 375 degrees in wok or fryer. Dip shrimp into
batter, shaking off excess, and fry in hot oil, turning once, until brown,
about 3 to 5 minutes.
===================================
SWORDFISH W/SUN-DRIED TOMATOES/OLIVES/LEMON

4 marinated sun-dried tomatoes
8 kalamata olives; pitted
1 lemon; slice thin
2 swordfish steak

Blend tomatoes with 8 pitted Kalamata olives. Lay
lemon slice on the bottom of baking dish. Place
swordfish steak on the top and spread the sundried
tomato and olive mixture onto the swordfish. Bake for
17 to 20 minutes in a preheated oven (350). (wrv)

Yield: 2 servings
====================================
Trout With Herb Butter Sauce

1 small carrot
1 small rib celery
1/2 yellow onion
1 teaspoon dried thyme
1 large sprig fresh parsley
3 cup water
1/2 cup white wine
1 1/2 teaspoon salt
----HERB BUTTER SAUCE----
2 tablespoon minced fresh chives
2 tablespoon minced fresh parsley
1/2 teaspoon tarragon
1/4 cup court bouillon
1/4 cup white wine
1 teaspoon white-wine vinegar
6 tablespoon butter
1 teaspoon lemon juice
1 salt and pepper
4 trout fillets, unskinned
----COURT BOUILLON----
1 -or- salmon-trout fillets

Court Bouillon: Peel the carrot and cut into thin slices. Cut celery
and onion into thin slices. In a non-reactive pot, combine all of the
ingredients; bring to a simmer, cover, and cook for 20 minutes. You
should have about 3 cups. Court Bouillon can be made several days
ahead, or it can be frozen.

COOKING AND SERVING: Bring Court Bouillon to a simmer. Put the fillets,
skin side down, into the simmering liquid, lower heat, and poach gently
until fish is just cooked through, about 5 minutes. Remove fish from
the liquid, peel off the skin, and cover to keep warm. Strain the Court
Bouillon and put 1/4 cup into a small saucepan. Reserve remaining
bouillon for another use. Add wine and vinegar to the saucepan and
bring to a boil; boil about 3 minutes until liquid is reduced to 2 tbs.
Over the lowest possible heat, whisk in the butter a bit at a time. The
butter should soften to make a creamy sauce but should not melt
completely. Stir in the chives, parsley, tarragon, and lemon juice.
Season to taste with salt and pepper. Serve the fish topped with the
sauce.

Yield: 4 servings.

NOTE: The Herb Butter Sauce here is a variation of the traditional
French beurre blanc. The sauce is rich and powerful, yet also subtle
enough so that it won't overpower the delicate taste of the poached
fish. The trick to making this sauce is to emulsify the butter without
melting it, so that the sauce is creamy. The acid in the wine and
vinegar aid in the emulsification. Whisk in the butter, a tbs at a
time, over the lowest possible heat, moving on and off the heat as
necessary.

Yield: 4 servings

==============================
Seafood Risotto

1 tablespoon olive oil
1/2 cup onion; finely chopped
1 clove garlic clove; minced
1 cup long grain rice; uncooked
2 cups chicken broth; divided
1/2 cup zucchini; diced
1/2 pound medium-size shrimp; peeled, deveined, ha
1/2 pound scallops; quartered if large
1/2 cup frozen peas; thawed
1/4 cup dried parsley; minced
3 tablespoons Parmesan cheese; grated, plus additio

Heat oil in large, heavy skillet. Saute onion and garlic over medium heat
until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup
broth and bring to a boil. Cover and simmer about 10 minutes or until
liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5
minutes. Add shrimp, scallops and peas. Simmer, covered, 10 minutes
stirring once. Stir in parsley and cook about 5 minutes or until liquid
is absorbed, rice is tender and seafood is opaque throughout. Stir in
Parmesan cheese.
================================
Fusilli With Smoked Salmon

2 tablespoon butter
2 tablespoon olive oil
2 vidalia sweet onion; chopped
4 tablespoon cognac
1 cup heavy cream
8 oz smoked salmon chopped
1 cup chives
12 oz fusilli pasta
1 capers optional

Melt butter with olive oil in a large pan. Saute onions 8 to 10 minutes
until translucent in partially covered pan. Add cognac and cook on low 10
to 15 minutes. Add cream and cook on low 10 minutes. Add smoked salmon and
chives. cook on low 5 minutes; set aside. Boil pasta until al dente. Add
pasta to sauce. Serve pasta with sprinkles of capers( optional) and chiv
========================
Fresh Vegetable Scallop Salad

1 lb bay scallops, cleaned
1/2 cup freshly squeezed lime juice
2 tablespoon sliced scallions
1 tablespoon coriander leaves, chopped
1 tablespoon olive oil
1 small clove garlic,halved
1/4 teaspoon salt
1 dash tabasco sauce (or other hot pepper; sauce)
1 small head bibb lettuce
1 medium red bell pepper
1 medium tomato, seeded, diced
1 small cucumber, pared, sliced
1 fresh coriander sprigs

1. In medium bowl, combine uncooked scallops, lime juice, scallions,
coriander, olive oil, garlic, salt and Tabasco. 2. Cover; refrigerate
mixture for at least 5 hours, or overnight, stirring occasionally. 3. Line
a serving plate with lettuce leaves; spoon vegetables and scallop mixture
on lettuce, garnishing with fresh coriander if desired, and ser
================================
Barbecued Speckled Trout

1 small trout, whole
1 flour
1 corn oil
1 salt & pepper; to taste
1 tabasco

Wash the fish and dry with a paper towel. Make a paste fron the flour,
corn oil seasoned with salt, pepper and tabasco. Coat the fish with the
thin paste. Place over a grill over medium heat about three inches from
the charcoal brickettes. Barbecue about six to eight minutes, turning the
fish once.

Allow one fish per person.

Also for:
Use flounder, blues, mackerel, snapper, bass, specks, mullet

[Kebamo]

Cajun Catfish Gumbo

2 1/2 quarts Chopped Onions
2 1/2 quarts Green Onions; chopped *
1 1/4 quarts Chopped Celery
5/8 quart Bell Pepper; chopped
30 cloves Garlic; chopped
30 7-Ounce Catfish Fillets; cut in 2-in cubes
15 7-Ounce Catfish Fillets; for stock
5 pounds Crab Meat; (claw)
5 pounds Shrimp; (peeled)
1 7/8 quarts Oil
1 7/8 quarts Flour
5 gallons Hot Water
Salt; to taste
Cayenne Pepper; to taste

* separate and reserve greens.

In separate pot, simmer 3 (7 oz.) catfish fillets in 1 quart of
lightly salted water for 15 minutes. Strain through cheese cloth
and reserve liquid. Chop catfish and reserve meat. In heavy bottom
gumbo pot, add oil and flour. Cook over medium high heat stirring
constantly until golden brown. Caution, do not scorch!

Add all seasonings except green onions tops. Saute for 5 minutes.
Add all fish stock and chopped catfish. Add hot water, one ladle
at a time, until consistency of thick soup is achieved. Add
claw crab meat, and half of shrimp. Reduce to simmer. Cook
approximately 45 minutes, stirring occasionally. Add catfish,
remaining shrimp and green onions tops. Cook 10-15 minutes.
Season to taste using salt and cayenne pepper. Add water if
necessary to retain volume. Serve over white rice.
======================================
Fried Squid

3 lb squid; cleaned
2 eggs
1 tablespoon grated onion
1 salt/pepper
1 cup flour
12 oz can beer
1 garlic clove; minced
1 olive oil
1 marinara or cocktail sauce

Cut squid into 1"" rings. Combine flour, eggs, beer, onion, garlic, salt,
and pepper. Dip squid rings in flour and egg batter. Deep fry in hot oil
until brown and tender. Remove with slotted spoon and drain on paper towel.
Granish with lemon slices. Serve rings with Marinara or Cocktail sauce for
dipping.

=================================
Shrimp & Wine-Sauced Spaghetti

2 each Green onions; chopped
1 cup Garlic; minced (or more)
16 ounces Tomatoes; cut up
2 tablespoons White wine
1 teaspoon Sugar
1 teaspoon Basil
1/4 teaspoon Oregano
1 dash Pepper
8 ounces Shrimp; peeled and cleaned
1 tablespoon Cornstarch
4 ounces Spaghetti; hot
1 tablespoon Cheese; grated romano chees

I probably post this recipe at least once a month....maybe even more...but
I think it is wonderful. It was originally posted by Ann Miller. Cook
onion and garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and
seasonings. Cover, simmer 25 min. Add shrimp, return to simmer and cook
about 5 min. To tender. Blend cornstarch in 1 T.
cold water, stir into shrimp mixture. Cook to bubbly. Serve over the hot
spaghetti and sprinkle with cheese. This is also excellent made with
scallops and/or chicken.
================================
Shrimp Tempura

2 pounds fresh shrimp
1 cup flour
1/2 teaspoon salt
1 egg; beaten
1 cup milk
6 cups peanut oil

Peel and devein the shrimp, leaving the tails on. Split each shrimp neatly
down the back and spread open to form a butterfly shape. Pat dry with
paper towels.

Stir together flour and salt. Beat eggs and milk together and beat into
flour. Heat peanut oil to 375 degrees in wok or fryer. Dip shrimp into
batter, shaking off excess, and fry in hot oil, turning once, until brown,
about 3 to 5 minutes.
===================================
SWORDFISH W/SUN-DRIED TOMATOES/OLIVES/LEMON

4 marinated sun-dried tomatoes
8 kalamata olives; pitted
1 lemon; slice thin
2 swordfish steak

Blend tomatoes with 8 pitted Kalamata olives. Lay
lemon slice on the bottom of baking dish. Place
swordfish steak on the top and spread the sundried
tomato and olive mixture onto the swordfish. Bake for
17 to 20 minutes in a preheated oven (350). (wrv)

Yield: 2 servings
====================================
Trout With Herb Butter Sauce

1 small carrot
1 small rib celery
1/2 yellow onion
1 teaspoon dried thyme
1 large sprig fresh parsley
3 cup water
1/2 cup white wine
1 1/2 teaspoon salt
----HERB BUTTER SAUCE----
2 tablespoon minced fresh chives
2 tablespoon minced fresh parsley
1/2 teaspoon tarragon
1/4 cup court bouillon
1/4 cup white wine
1 teaspoon white-wine vinegar
6 tablespoon butter
1 teaspoon lemon juice
1 salt and pepper
4 trout fillets, unskinned
----COURT BOUILLON----
1 -or- salmon-trout fillets

Court Bouillon: Peel the carrot and cut into thin slices. Cut celery
and onion into thin slices. In a non-reactive pot, combine all of the
ingredients; bring to a simmer, cover, and cook for 20 minutes. You
should have about 3 cups. Court Bouillon can be made several days
ahead, or it can be frozen.

COOKING AND SERVING: Bring Court Bouillon to a simmer. Put the fillets,
skin side down, into the simmering liquid, lower heat, and poach gently
until fish is just cooked through, about 5 minutes. Remove fish from
the liquid, peel off the skin, and cover to keep warm. Strain the Court
Bouillon and put 1/4 cup into a small saucepan. Reserve remaining
bouillon for another use. Add wine and vinegar to the saucepan and
bring to a boil; boil about 3 minutes until liquid is reduced to 2 tbs.
Over the lowest possible heat, whisk in the butter a bit at a time. The
butter should soften to make a creamy sauce but should not melt
completely. Stir in the chives, parsley, tarragon, and lemon juice.
Season to taste with salt and pepper. Serve the fish topped with the
sauce.

Yield: 4 servings.

NOTE: The Herb Butter Sauce here is a variation of the traditional
French beurre blanc. The sauce is rich and powerful, yet also subtle
enough so that it won't overpower the delicate taste of the poached
fish. The trick to making this sauce is to emulsify the butter without
melting it, so that the sauce is creamy. The acid in the wine and
vinegar aid in the emulsification. Whisk in the butter, a tbs at a
time, over the lowest possible heat, moving on and off the heat as
necessary.

Yield: 4 servings

==============================
Seafood Risotto

1 tablespoon olive oil
1/2 cup onion; finely chopped
1 clove garlic clove; minced
1 cup long grain rice; uncooked
2 cups chicken broth; divided
1/2 cup zucchini; diced
1/2 pound medium-size shrimp; peeled, deveined, ha
1/2 pound scallops; quartered if large
1/2 cup frozen peas; thawed
1/4 cup dried parsley; minced
3 tablespoons Parmesan cheese; grated, plus additio

Heat oil in large, heavy skillet. Saute onion and garlic over medium heat
until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup
broth and bring to a boil. Cover and simmer about 10 minutes or until
liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5
minutes. Add shrimp, scallops and peas. Simmer, covered, 10 minutes
stirring once. Stir in parsley and cook about 5 minutes or until liquid
is absorbed, rice is tender and seafood is opaque throughout. Stir in
Parmesan cheese.
================================
Fusilli With Smoked Salmon

2 tablespoon butter
2 tablespoon olive oil
2 vidalia sweet onion; chopped
4 tablespoon cognac
1 cup heavy cream
8 oz smoked salmon chopped
1 cup chives
12 oz fusilli pasta
1 capers optional

Melt butter with olive oil in a large pan. Saute onions 8 to 10 minutes
until translucent in partially covered pan. Add cognac and cook on low 10
to 15 minutes. Add cream and cook on low 10 minutes. Add smoked salmon and
chives. cook on low 5 minutes; set aside. Boil pasta until al dente. Add
pasta to sauce. Serve pasta with sprinkles of capers( optional) and chiv
========================
Fresh Vegetable Scallop Salad

1 lb bay scallops, cleaned
1/2 cup freshly squeezed lime juice
2 tablespoon sliced scallions
1 tablespoon coriander leaves, chopped
1 tablespoon olive oil
1 small clove garlic,halved
1/4 teaspoon salt
1 dash tabasco sauce (or other hot pepper; sauce)
1 small head bibb lettuce
1 medium red bell pepper
1 medium tomato, seeded, diced
1 small cucumber, pared, sliced
1 fresh coriander sprigs

1. In medium bowl, combine uncooked scallops, lime juice, scallions,
coriander, olive oil, garlic, salt and Tabasco. 2. Cover; refrigerate
mixture for at least 5 hours, or overnight, stirring occasionally. 3. Line
a serving plate with lettuce leaves; spoon vegetables and scallop mixture
on lettuce, garnishing with fresh coriander if desired, and ser
================================
Barbecued Speckled Trout

1 small trout, whole
1 flour
1 corn oil
1 salt & pepper; to taste
1 tabasco

Wash the fish and dry with a paper towel. Make a paste fron the flour,
corn oil seasoned with salt, pepper and tabasco. Coat the fish with the
thin paste. Place over a grill over medium heat about three inches from
the charcoal brickettes. Barbecue about six to eight minutes, turning the
fish once.

Allow one fish per person.

Also for:
Use flounder, blues, mackerel, snapper, bass, specks, mullet