Recipe: Fish and Seafood Recipes (8) - 01-07-98 Recipe Swap (updated)

8 FISH AND SEAFOOD RECIPES
Recipe Swap - January 7, 1998

RECIPES IN THIS FILE:
Shrimp Kabobs
Garlic Rosemary Shrimp on Fettuccine
Shrimp and Saffron Risotto
Baked Stuffed Shrimp
Lobster Newburg
Olive Garden Shrimp Cristoforo
Linguine with Scallops and Dried Tomatoes
Octopus and Celery Salad

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SHRIMP KABOBS
Source: tww/rec.food.recipes
From: Denise

"The marinade in this skewered shrimp recipe is excellent - very spicy! You can add vegetables to this, such as peppers or sliced zucchini."

3 tbsp oil
2 tbsp hot sauce
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
1/4 tsp ground black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp rosemary
1 tsp minced garlic
1 lb. shrimp, peeled and deveined
3 tbsp lemon juice

Stir together oil, hot sauce, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic. Set aside a small amout for basting. Stir shrimp into remaining marinade.

Cover and chill at least 1 hour. (We usually do it overnight.)

WHEN READY TO COOK:
Drain shrimp; discard marinade.

Thread shrimp on skewers. (I use small wooden ones for appetizer size portions.) Pour lemon juice over kabobs

Broil (or grill) shrimp for 4 minutes per side, brushing with reserved (unused) marinade.

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GARLIC ROSEMARY SHRIMP ON FETTUCCINE
From: junie

24 large shrimp, shelled and deveined
1/4 cup flour
3 tablespoons butter
4 tablespoons olive oil, divided use
5 tablespoons garlic, chopped
3 tablespoons chopped fresh rosemary, divided use
1 1/2 cups dry white wine
2 teaspoons lemon juice
2 cups tomato, peeled, seeded and chopped
4 tablespoons chopped fresh parsley
2 tablespoons capers
Salt and pepper to taste
1 pound fresh fettuccine, cooked al dente
1 tablespoon lemon zest, finely chopped

Dust shrimp with flour. Saute in butter and 2 tablespoons oil over medium heat in a large skillet until just coral colored.

Add garlic and 2 tablespoons of the rosemary; cook 1 more minute. Remove the shrimp from the pan.

Turn the heat to high, add white wine, lemon juice, tomatoes, parsley and capers and simmer to reduce the resulting liquid by half.

Return the shrimp to the pan until just heated, through. Season with salt, and pepper to taste.

Serve over fettuccine. Garnish with lemon, zest and remaining 1 tablespoon of chopped rosemary.

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SHRIMP AND SAFFRON RISOTTO AND EMERIL'S ESSENCE
Source: New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
From: junie - 01-07-98
Makes 4 servings

1 tablespoon olive oil
1/2 cup chopped onions
2 tablespoons minced shallots
2 tablespoons minced garlic
2 cups Arborio rice, uncooked
4 cups shrimp stock, infused with 3 threads of saffron
1 tablespoon unsalted butter
2 teaspoons salt
1 teaspoon ground white pepper
1/2 cup chopped green onions
1/2 cup chopped tomatoes, peeled and seeded
1 teaspoon Essence, plus additional, for garnish (recipe follows)
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

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.

ESSENCE (EMERIL'S CREOLE SEASONING)
Makes about 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon ground cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients for the Essence thoroughly and store in an airtight jar or container.

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BAKED STUFFED SHRIMP
From: junie - 01-07-98
Makes 4 servings

10 large shrimp, peeled, tails left on
Salt and pepper, to taste
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 dough
Olive oil
1 cup tomato sauce, heated (for serving)
Chopped fresh parsley (for garnish)

Preheat oven to 350 degrees F.

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 prosciutto. 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 or until crispy.

TO SERVE:
Spread a little tomato sauce on 4 plates, top with 3 shrimp and sprinkle, with parsley.

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LOBSTER NEWBURG
A 1965 Gourmet Magazine favorite
From: Rebecca, NJ

3 lobsters, about 1 1/2 lbs. each
1/4 cup unsalted butter
7 tsp medium dry sherry, divided use
10 tsp brandy, divided use
1 1/2 cups heavy whipping cream
1/4 tsp ground nutmeg
Ground cayenne pepper
Salt, to taste
4 large egg yolks, well beaten
Toast points (for serving)

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 teaspoons sherry and 3 teaspoons brandy and cook the mixture, stirring, for 2 minutes.

Transfer lobster meat to a bowl; set aside.

Add the heavy cream to the sherry mixture and boil until it is reduced to about 1 cup.

Reduce heat to low and stir in the remaining 1 teaspoon sherry and 7 teaspoon brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook, the mixture, whisking constantly, until it registers 140 degrees F on a, cooking thermometer. Cook, whisking, for 3 more minutes. Stir in the lobster meat.

Serve over the toast points.

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OLIVE GARDEN SHRIMP CRISTOFORO
Source: General Mills' Olive Garden Restaurant Chain
From: Dawn, NYS - 01-07-98

FOR THE BASIL BUTTER:
10 oz butter, softened
2 oz fresh basil leaves, chopped
3 tbsp grated parmesan cheese
1 tbsp grated Romano cheese
1 tsp minced fresh garlic
1/4 tsp salt
1/8 tsp ground black pepper
REMAINING INGREDIENTS:
1 lb fresh linguine or angel hair, uncooked
1 lb medium shrimp, shelled and deveined

Prepare basil butter by combining ingredients.

Cook pasta according to package directions; drain.

Saute shrimp until pink; toss with cooked linguini and serve hot.

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LINGUINE WITH SCALLOPS AND DRIED TOMATOES
From: SueCaracas
MAKES 6 main dish servings

1 (8 ounce) package linguine
1 (8 ounce) package spinach linguine
Salt
1/2 of a 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
Chopped fresh basil
1/2 teaspoon cracked black pepper

Cook linguine and spinach linguine according to package directions but cook each separately and use 2 teaspoons salt in water for each. Drain; keeping linguine separate, keep warm.

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.

Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. Cut each scallop in half if large.

In 10-inch skillet over high heat, in 1 tablespoon hot olive oil cook scallops with 1/2 teaspoon salt until scallops are lightly browned and opaque throughout. With slotted spoon, remove scallops to small bowl.

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 (or salt to taste) and cook, stirring constantly, until mixture boils and thickens slightly. Return scallops to skillet, heat through.

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.

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OCTOPUS AND CELERY SALAD
INSALATA DI POLIPO AL MASCARON
From: SueCaracas
Serves 4 as a first course or side dish.

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.