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Cas City Forum Hall & CAS-L  |  Special Interests - Groups & Societies  |  Cosie's Corner & Feed Bag (Moderator: Delmonico)  |  Topic: seafood simmer sauce 0 Members and 1 Guest are viewing this topic. « previous next »
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Forty Rod
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« on: October 14, 2016, 12:53:11 pm »


any good recipes out there for shrimp, scallops, clams, etc.?
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Reverend P. Babcock Chase
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« Reply #1 on: October 14, 2016, 09:55:31 pm »

Howdy 40 Rod,

Here are a couple.

Scallops: marinate in olive oil and garlic for a while (1/2 - 1 hr. in fridge). Then sear in a hot skillet til browned on each side, but don't over cook. Just a minute or two per side at most. Simple, but tasty. Serve with a little lemon if desired.

For Shrimp: this isn't a recipe, but a tip to find the best shrimp recipe on the planet. Google "Pascal's Manale Shrimp". They are called BBQed shrimp, but are not grilled or smoked. The are cooked in an oil, garlic, spice and wine (?) sauce. I had them at the NoLa restaurant and finally found a recipe on the interweb, but I don't remember where. By the way, make sure to have some really good french bread to dip in the sauce.

Reverend Chase
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Major 2
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« Reply #2 on: October 16, 2016, 04:00:12 am »

4 quarts water (16 cups)
1 can (12 ounces) beer (optional)
1/2 cup Old Bay Seasoning
2 tablespoons salt
8 medium red potatoes quartered
2 large onions cut into wedges
2 pounds lean smoked sausage cut into 2-inch pieces
8 ears fresh corn shucked and halved crosswise
4 pounds unpeeled jumbo shrimp (21 to 25 count)
 
DIRECTIONS
Bring water beer OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.

Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.

Drain cooking liquid. Pour contents of pot into large serving bowl or platter.

Add: if you like Mud bugs ( Crawfish ) , Mussels ...I like  Wink
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Forty Rod
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« Reply #3 on: October 16, 2016, 09:35:18 am »

That looks like it would serve 30 o so people.

I'll have to do some arithmetic to reduce it down for just me.

Both of those sound good.  Anyone else?
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Delmonico
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« Reply #4 on: October 16, 2016, 01:51:05 pm »

I live in a seafood dessert, ain't gonna pay three times what good steak costs for it.
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« Reply #5 on: October 16, 2016, 03:10:14 pm »

here an easy one I did just today

2 lbs of fresh live mussels  ( you can use Peel shrimp instead or both )
1 box of Fettuccini
1 jar  Alfredo  sauce 
1 can condensed NE Clam Chowder
1/2 cup sherry optional

Steam or boil the mussels , till they pop open , about 4 minutes
remove from shells  and set aside

bring water to boil, and add Fettuccini cook till tender & drain

return Fettuccini to the sauce pot , and add  Alfredo  sauce & NE Clam Chowder
stir in mussels , and simmer as you stir about  5 minutes

makes about 4 servings

 
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Mogorilla
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« Reply #6 on: October 17, 2016, 07:30:41 am »

I use this for mussels.

2 lbs of mussels.
1 stick of butter.
20 cloves of garlic, smashed/chopped.   Honestly more is better!
1/2 bottle of good white wine
salt and pepper to taste
1/4 of chopped chives (optional)

in pan, melt butter.  Add garlic and cook slightly.  Add mussels.  add wine and bring to a boil, cover until the mussels and cook until they open.  add chives and serve with toasted bread.   

If it was socially acceptable, I would drink this daily. Grin
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Forty Rod
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« Reply #7 on: October 17, 2016, 09:31:48 am »

More good ideas.

I have all he ingredients for yours, Major (finally, something to do with that bottle of sherry) and I might try it tonight with shrimp ns scallops.

MoGo, yours sounds delicious and I'll add it to my "do the math" list for smaller servings.

Thanks.
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Blair
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« Reply #8 on: October 17, 2016, 12:58:53 pm »

Within this time period, there should be no problem with getting seafood, wherever one might live.
This is not to say that it won't be expensive. It can even be expensive in areas where it is commonly available. Like here in Florida.
Fresh is best, fresh frozen is next, with canned/jarred, dried, salted and/or smocked being last on the list of quality.
The various " seafood sauce" ideas and suggestions that have been offered can do for most people that like seafood.
Preparing the seafood, depending on how it was preserved can make a big difference, along with the sauce you cook it in.
Just some thoughts from a seafood lover.
My best,
 Blair 
 
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Blair Taylor
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« Reply #9 on: October 17, 2016, 01:02:09 pm »

For clams:

2 pounds worth of live clams

1 dl olive oil

2 to 3 garlic cloves*

Some fresh Cilantro

3 tablespoons white wine

Salt

Pepper

First wash the clams very well.

*Fry the garlic cloves in the olive oil.

Add the cilantro and the clams, season with salt and pepper.

Stir fry until all the clams are open, add the wine. Let it simmer for a bit and your done.

Opcional Squeeze half a lemon over all.

*Theres a similar recipe that adds sliced oignons to the garlic on step one.





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