http://www.kitchenlink.com
TALK TKL Chat Room - 1-7-98
Shellfish/Seafood Recipes
Shrimp Kabobs
Garlic Rosemary Shrimp on Fettucini
Shrimp And Saffron Risotto
Baked Stuffed Shrimp
Gourmet's lobster Newburg
Lime Marinated Scallops (Indonesia)
Sauteed Scallops (France)
Shrimp with Saffron (Spain)
Italian-Style Shrimp (Italy)
Olive Garden Shrimp Cristoforo
Linguine With Scallops And Dried Tomatoes
Octopus And Celery Salad

Denise (08:59:00 am) : SHRIMP KABOBS!
Newsgroups: rec.food.recipes
From: tww@quartet.ho.att.com
Subject: Shrimp Marinade
The marinade in this skewered shrimp
recipe is excellent - very spicy!
1 lb. shrimp
3 TB oil
2 TB hot sauce
2 TB apricot preserves
1 TB honey
1 T maple syrup
1 teas red pepper flakes
t teas ground pepper
1/4 teas basil
1/4 teas oregano
1/4 teas rosemary
1 teas minced garlic
3 TB lemon juice
-Peel and devein shrimp
-Stir together oil, hot sauce, preserves, honey, syrup, red pepper, pepper,
basil, oregano, rosemary and garlic.
-Stir in shrimp
-Cover and chill at least 1 hour. (We usually do it overnight.)
-Drain shrimp, reserve marinade
-Thread shrimp on skewers. (I use small wooden ones for appetizer size
portions.)
NOTE: You can add vegetables to this, such as peppers or sliced zucchini.
-Pour lemon juice over kabobs
-Broil (or grill) shrimp for 4 mins per side, brushing with marinade.
----------------------------------------------------------------------------
junie (09:18:51 am) : Garlic Rosemary Shrimp on Fettucini
24 large shrimp
1/4 cup flour
3 tablespoons butter
4 tablespoons olive oil
5 tablespoons garlic, chopped
3 tablespoons fresh rosemary, chopped
1-1/2 cups dry white wine
2 teaspoons lemon juice
2 cups tomato, peeled, seeded and chopped
4 tablespoons parsley, chopped
2 tablespoons capers
Salt and pepper to taste
1 pound fresh fettucini, cooked al dente
1 tablespoon lemon zest, finely chopped
Shell and devein the shrimp. Dust them with flour. SautÈ in butter and 2,
tablespoons of oil over, medium heat in a large skillet until just coral
colored. Add the garlic and, 2 tablespoons of the, rosemary and cook 1 more
minute. Remove the shrimp from the pan.
Turn the heat to high, add the white wine, lemon juice, tomatoes, parsley,,
and capers, and reduce, the resulting liquid by half. Return the shrimp to the
pan until just heated, through. Season with the salt, and pepper to taste and
serve over the fettucini. Garnish with the lemon, zest and the remaining,
tablespoon of chopped rosemary.
----------------------------------------------------------------------------
junie (09:19:47 am) :SHRIMP AND SAFFRON RISOTTO
1 tablespoon olive oil
1/2 cup chopped onions
2 tablespoons minced shallots
2 tablespoons minced garlic
2 cups Arborio rice
4 cups shrimp stock, infused with 3 threads of saffron
1 tablespoon unsalted butter
2 teaspoons salt
1 teaspoon white pepper
1/2 cup chopped green onions
1/2 cup chopped tomatoes, peeled and seeded
1 teaspoon Essence
1/2 pound peeled medium shrimp, tail off and halved
3/4 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
6 fried spinach leaves
Essence
In a saute pan, heat the olive oil. When the pan is smoking hot, saute the,
onions, shallots and garlic, for 1 minute. Using a wooden spoon, stir in the
rice and saute for 1 minute., Stir in butter and 1/2 cup, of the stock at a
time until all of the liquid is incorporated, about 3, minutes. Season with
salt and, pepper. Fold in the green onions and tomatoes. Season with Essence
and bring, up to boil, about
10 minutes. Fold in the shrimp and simmer for 2 minutes. Spoon the risotto,
into a shallow bowl., Garnish with fried spinach leaves, Parmigiano-Reggiano
cheese and Essence., Yield: 4 servings
----------------------------------------------------------------------------
junie (09:19:47 am) :BAKED, STUFFED SHRIMP
10 large shrimp, peeled, tails left on
Salt and pepper
4 ounces cheddar cheese, cut into 1 1/4 by 1/4-inch pieces
2 ounces prosciutto, cut into 1 1/4 by 1/4-inch pieces
4 sheets of phyllo
Olive oil
1 cup tomato sauce, heated
Chopped parsley, for garnish
Preheat oven to 350 degrees. Butterfly shrimp: split them down the middle of,
their backs to open, them up. Season each shrimp with salt and pepper. Stuff
each shrimp with a, piece of cheese and a piece of prosecution. Gently fold
shrimp around stuffing. Roll up phyllo;, using a sharp knife, cut into, 1/2-
inch thick pieces. Carefully unfold phyllo into long, thin strips. Wrap, each
shrimp in 6 to 8 strips, of phyllo and transfer to a baking tray; drizzle with
olive oil. Bake 12, minutes until crispy. To serve,, spread a little tomato
sauce on 4 plates, top with 3 shrimp and sprinkle, with parsley.
Yield: 4 servings
----------------------------------------------------------------------------
Rebecca, NJ (3:02:41 pm) :
Gourmet's lobster Newburg
3 Lobsters, about 1-1/2 lb. ea 1/4 ts Nutmeg
Cayenne pepper
1/4 c Unsalted butter 4 lg Egg yolks, well beaten
7 ts Medium dry sherry Toast points as an accompaniment
10 ts Brandy
1 1/2 c Heavy cream
Into a large kettle of vigorously boiling salted water, plunge the, lobsters,
head first, and boil them, covered, for 8 minutes from the, time the water
returns to a boil. Transfer lobsters to a cutting, board and allow them to
cool. Break off claws at the body, and crack, them. Remove claw meat and cut
it into 1/2-inch pieces. Halve the, lobsters lengthwise along the undersides
and remove meat from the, tails. Cut into 1/2-inch pieces. In a heavy
saucepan, cook the, lobster meat in the butter over moderate heat, stirring
occasionally,, for 2 minutes. Add 6 teas. Sherry and 3 Tbsp brandy, and cook
the, mixture, stirring for 2 minutes. Transfer lobster meat to a bowl. Add,
the cream to the Sherry mixture and boil until it is reduced to about, 1 cup.
Reduce heat to low and stir in the remaining Sherry and, brandy, nutmeg,
cayenne, and salt to taste. Whisk in the yolks. Cook, the mixture, whisking
constantly, until it registers 140f on a, cooking thermometer. Cook, whisking,
for 3 more minutes. Stir in, lobster meat and serve over the toast points.
A 1965 Gourmet Mag.
favorite
----------------------------------------------------------------------------
Margaret, MA (3:57:04 pm) :
Lime Marinated Scallops (Indonesia)
1/4 cup strained fresh lime juice
2 dashes Tabasco
1/2 tsp. salt
1/2 tsp. white pepper
1/2 lb. bay scallops
3/4 cup coconut milk
1/2 cup sour cream
3 Tbs. chopped scallions
1.Mix lime juice, Tabasco, salt and pepper. Add scallops and toss well.
Refrigerate at least 2 hours.
2.Combine coconut milk, sour cream and scallions in a separate bowl. Mix
well and refrigerate at least 1 hour.
3.Drain marinade off scallops, reserving marinade. Add scallops and 1 Tbs.
marinade to coconut and sour cream mixture. Taste for seasoning and add more
marinade if you prefer. Serve cold immediately.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (3:58:11 pm) :
Sauteed Scallops (France)
2 lbs. bay scallops
salt
white pepper
flour
2 Tbs. butter
3 Tbs. vegetable oil
8 Tbs. butter
1 tsp. finely chopped garlic
2 Tbs. chopped parsley
1 lemon, quartered
1.Wash scallops in cold water and dry on paper towels. Season with salt and
pepper and lightly dredge in flour.
2.Melt butter and oil in large skillet and saute scallops, stirring until
the scallops are lightly browned. Transfer to a serving platter.
3.Melt 8 Tbs. butter, add garlic and parsley. Pour over scallops and garnish
with lemons.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (4:00:32 pm) :
Shrimp with Saffron (Spain)
1 lb. shrimp, shelled and deveined
1 cup dry white wine
1 Tbs. olive oil
1 cup tomato juice
2 Tbs. lemon juice
2 sprigs of parsley
1 sprig fresh thyme
1 stalk celery
1/2 bay leaf
2 garlic cloves, crushed
6 peppercorns
1 tsp. powdered saffron
salt to taste
1.Combine all ingredients and cook, covered, over high heat 8 to 10 minutes.
Correct seasonings.
2.Chill and serve cold with sauce strained over the top.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (4:01:57 pm) :
Italian-Style Shrimp (Italy)
1/2 cup olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. chopped parsley
2 lbs. large shrimp, shelled and deveined
1/4 cup butter
juice of one lemon
1.Mix oil, salt, pepper and parsley. Dip shrimp in this mixture, then place
in a preheated broiler. Broil 2 minutes on each side.
2. Place shrimp in baking dish, sprinkle with 4 Tbs. oil mixture and bake at
450 degrees 10 minutes. Add the butter and lemon juice and return to oven
for 2 to 3 minutes. Serve hot.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
DAWN, NYS (5:45:55 pm) : Olive Garden Shrimp Cristoforo
-----basil butter-----
2 oz fresh basil leaves (about -- 2 10 oz butter -- softened)
1 t garlic -- minced
1/4 ts salt
1/8 ts black pepper
3 tb grated parmesan cheese plus 1 tb grated Romano cheese
-----rest of dish-----
1 lb fresh linguine or angel hair
1 lb medium shrimp -- shelled
Prepare basil butter by combining ingredients.
Saute shrimp until pink; toss with cooked linguini and serve hot.
SOURCE: General Mills' Olive Garden Restaurant Chain.
----------------------------------------------------------------------------
SueCaracas (8:13:03 pm) : LINGUINE WITH SCALLOPS AND DRIED TOMATOES
1 8-ounce package linguine
1 8-ounce package spinach linguine
salt
1/2 3-ounce package dried tomatoes without salt ( about 8 tomato halves)
1/4 cup packed fresh basil leaves or arugula
1 pound medium-size sea scallops
olive oil
1 tablespoon all-purpose flour
1 pint half- and half
1/2 teaspoon cracked black pepper
About 35 minutes before serving
1. Prepare linguine and spinach linguine but cook each separately and use 2
teaspoons salt in water for each. Drain; keeping linguine separate, keep
warm.
2. Meanwhile, place dried tomatoes in small bowl; pour boiling water over
tomatoes to cover; let stand 5 minutes to soften. Drain. Cut tomatoes and
basil into thin strips; set aside.
3. Rinse scallops with running cold water to remove sand from crevices. Pat
dry with paper towels. Cut each scallop in half if large.
4. In 10- inch skillet over high heat, in 1 tablespoon hot olive or salad
oil cook scallops and 1/2 teaspoon salt until scallops are lightly browned
and opaque throughout. With slotted spoon, remove scallops to small bowl.
5. In drippings in skillet and 1 tablespoon additional hot olive oil, over
medium heat, cook flour 1 minute. Gradually stir in half- and half, dried
tomatoes, and 3/4 teaspoon salt and cook, stirring constantly, until mixture
boils and thickens slightly. Return scallops to skillet, heat through.
6. To serve, arrange linguine side-by side on warm platter, spoon scallop
mixture over top. Sprinkle with fresh basil and cracked black pepper. Toss
before serving.
MAKES 6 MAIN DISH SERVINGS.
Each serving About 510 calories, 16 g fat, 55 mg cholesterol. 710 mg sodium.
----------------------------------------------------------------------------
SueCaracas (8:14:44 pm) : OCTOPUS AND CELERY SALAD
INSALATA DI POLIPO AL MASCARON
2 pounds ( about 1 small ) octopus
1 small onion, quartered
1 small carrot, cut into 1 inch pieces
1 celery stalk, cut into 1 inch pieces, plus 1 1/2 cups 1/4 inch thick
slices
1 bay leaf
2 tablespoons chopped fresh flat- leafed parsley leaves plus a few stems
1 cup vine- ripened cherry tomatoes, quartered
1/4 cup extra virgin olive oil
juice from 1/2 lemon
Cut off tentacles in one piece from head of octopus with a sharp knife,
discarding head, and rinse. In a kettle of boiling water ( about 10 cups, or
enough to cover octopus) simmer tentacles, onion, carrot, celery pieces, bay
leaf, and parsley stems 45 minutes. Remove kettle from heat and let
tentacles stand in cooking liquid until cool enough to handle, about 1 hour.
Remove tentacles, discarding cooking liquid and vegetables, and rinse in
cold water, carefully peeling off purplish skin. Cut tentacles into 1/2 inch
pieces and toss with remaining ingredients. Season with salt and pepper.
Serves 4 as a first course or side dish.
----------------------------------------------------------------------------
END OF FILE
The Kitchen Link
http://www.kitchenlink.com