Succulent Seafood

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The seafood recipes I’m going to share with you should not be intimidating. If your family loves seafood, they will certainly enjoy these.

LINGUINE WITH MUSSELS

3 1/2-4 dozen mussels 1 tbsp oregano
1 onion (thinly sliced) 1/2 tsp salt
4 cloves of garlic (minced) 1 cup good red wine (wine you would drink)
1 lemon (thinly sliced) 1 pound linguine
2 14.5 ounce Italian tomatoes
7-8 fresh basil leaves

In a large skillet saute onion and garlic until soft. Add lemon, tomatoes and seasonings. Simmer for 25 minutes. Add wine and cook, uncovered, until slightly thickened.

Cook pasta according to package directions. About 5 minutes before pasta is ready, add mussels to the hot tomato sauce. Cover and cook until mussels open.

Drain pasta and add to the skillet. Combine well and serve immediately with grated parmesan cheese.

Note: Scrub mussels with vegetable brush under running water. Discard any mussels that are not shut. Remove the beard with your fingers.

After cooking if any mussels are not open, discard.

This next recipe comes from a friend of ours in Florida. He usually makes this dish when invited to a function.

BANG BANG SHRIMP

2 well beaten eggs 3/4 cup flour
3/4 cup milk 3/4 tsp baking powder
1/2 tsp salt oil for deep frying
3/4 cup cornstarch

Peel and devein shrimp. Sprinkle shrimp with salt; let stand at room temperature for 12 minutes. Combine eggs, milk, corn starch, flour,baking powder in mixing bowl; mix until smooth. Heat oil to 350 degrees. Add batter to the bowl of shrimp, stir until shrimp are well coated. Drop shrimp into hot oil and fry until golden brown (about3 minutes). In a clean bowl mix 1/2 to 1 cup mayonnaise, Thai Sweet Chili Sauce to taste and a few drops Tuong of Srircha Hot Chili Sauce (it is very hot, so taste when mixing).

Add the shrimp and coat well.

Note;you can buy the hot chili sauce in the Asian sections of most grocery store.

CIOPPINO

1/3 cup olive oil 1 (8 ounce) can tomato sauce
1 large onion (sliced) 1 cup white wine ( a wine you would drink)
1 bunch green onion (chopped) 2 bay leaves
3 cloves garlic(chopped) Salt and pepper to taste
1/3 cup parsley 1/2 pound shrimp (peeled and deveined)
1 (1 pound) can tomato puree 1/2 pound clams (scrubbed)
1 cup water 1/2 pound mussels (scrubbed and debearded)

1/2 pound scallops, (firm white fish could be added also)

Saute all the onions and garlic in oil for 5 minutes. Add parsley, tomato puree, water, tomato sauce, wine, salt and pepper. Bring to a boil; reduce heat and simmer for 1 hour. Add all seafood and cook until done, about 15 minutes or until clams open up. Serve in big soup bowls with a nice French bread.

Note: If shell fish are open before cooking, discard. Also if shell fish does not open during cooking, discard.