Cioppino
¾C butter or margarine 2eamedium size onions2-3eawhole garlic 1C packed chopped parsley 2ealarge cans whole tomatoes (1 lb. 12 oz) 2eacans chicken broth (14 oz each) 1T basil leaves 1eabay leave ½t thyme leaves and oregano 1C water 1½C dry white wine 1½lbscallops 1½lblarge shrimpMelt the butter in a large kettle and add onions, garlic, and parsley; cook, stirring, until onion is soft. Add the tomatoes, and liquid, broth bay, basil, thyme, oregano, water, and wine. Cover and simmer for about 30 minutes.
Devein the shrimp in this manner; insert a small metal or wooden skewer along the back of each shrimp (in shell) beneath the vein. Gently pull the skewer to surface, drawing out vein as you do so; repeat as often as necessary to remove the entire vein. Also remove shells. Set shrimp aside.
Add crab to the simmering sauce and cook, covered for 10 minutes. Then add the shrimp and scallops and return stew to boiling then cover and simmer 5 to 7 minutes more until scallops are opaque throughout. Serve stew from the kettle or tureen into large soup bowls.
Serves: 8-10
Keys: seafood, soup, Italian
Poached St. John Scallops
2lbScallops1½C champagne or dry white wine 2T lemon juice 1T butter 1C sliced mushrooms 2T chopped shallots 2T chopped green pepper 1eabay leaf 1C heavy cream1½T flour1½T Dijon mustard salt & pepper to tasteWash and drain scallops. Place champagne (or wine) and lemon juice in a large frying pan and bring to almost a boil. Add scallops, shallots, peppers, mushrooms and bay leaf, and simmer for 4 minutes. Drain saving liquid. In same pan melt butter, add 2 T champagne (or wine), salt, pepper, four and heavy cream until bubbly, gradually stir in 1/2 cup saved liquid, and simmer for 1 minute. Return scallops, shallots, peppers, mushrooms to pan and reduce heat for two minutes. Serve over steamed rice or angel hair pasta. Also fantastic instead of scallops are: large shrimp (poach 6 minutes) or salmon filets (poach 9 minutes).
Serves: 4
Keys: Main dish, dinner, sea food
Scallops with Vermicelli
1lbbay scallops 2T fresh lemon juice 2T chopped parsley 1eaOnion, chopped 1eaclove garlic, minced 2T olive oil 2T butter, divided1½C canned Italian tomatoes, undrained/cut up 2T chopped fresh basil (or ½ t dried basil, crushed) ¼t dried thyme leaves, crushed 2T heavy cream d ground nutmeg12ozvermicelli, hot cooked and drainedRinse scallops. Combine scallops, lemon juice and parsley in glass dish. Cover, then marinate in refrigerator while preparing sauce.
Cook and stir onion and garlic in oil and 1 tablespoon of the butter in large skillet over medium high heat until onion is tender. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover, simmer 30 minutes, stirring occasionally.
Drain scallops. Cook and stir scallops in remaining 1 tablespoon butter in another large skillet over medium heat until scallops are opaque, about 2 minutes. Add cream, nutmeg and tomato sauce.
Pour sauce over vermicelli in large bowl; toss gently to coat. Garnish as desired.
Serves: 4
Keys: pasta, scallops, vermicelli, Italian
Shrimp & Feta Cheese
4earipe tomatoes2½lbunpeeled raw medium shrimp 6T olive oil ¼C finely shopped onion ½C dry white wine ½t oregano 2T finely chopped parsley 1t salt freshly ground pepper 4ozfeta cheese, cut into 1/4 inch cubesSkin tomatoes; squeeze out juice and seeds. Shell shrimp, leaving tails on if desired. In skillet heat oil. Add onion and cook 5 min. Stir in tomatoes, wine, oregano, 2 T parsley, salt and pepper. Cook until mixture forms a light puree stirring constantly. Add shrimp and cook 5 min more or until shrimp are pink. Stir in cheese. Taste for seasoning and correct if necessary. Sprinkle with remaining parsley. Serve as first course in individual ramekins or use as a luncheon entree. Serve with crusty French bread.
Serves: 6
Keys: fish, shrimp, dinner
Shrimp Sautéed Provencale
3dozraw shrimp½t salt6T unsalted butter2T olive oil2T chopped garlic¼T oregano½C chopped fresh tomatoes, peeled and seeded d Black pepper to taste4T chopped parsley4ea lemon wedgesDust shrimp with salt. In a large skillet heat butter and oil until sizzling. Add shrimp. Stir with spoon and shake pan until shrimp turn pink, no longer than 5 min. Remove from heat. Add garlic, oregano, tomatoes, and pepper. Return to heat and bring all ingredients to a boil. Remove from heat and serve garnish with lemon wedges and sprinkle with chopped parsley.
Serves: 4
Keys: fish, shrimp, dinner
Shrimp Scampi
2C cooking oil 1T paprika 4eacloves garlic pressed ½ealemon, juice from ¼lbgarlic butter (4 cloves & 1/4 lb.)24ealarge shrimp d salt to taste d cayenne pepper to taste ¼C chopped chives or parsleyPrepare marinade of oil, paprika, garlic, lemon juice, salt and cayenne pepper. Marinate shrimp 6-8 hours. Drain and sauté in garlic butter. Remove and keep hot. Serve with mounds of steamed rice or spaghetti. Sprinkle with chives or parsley.
Serves: 4
Keys: main dish, dinner, Italian, pasta, rice
Seafood
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