Seafood Cooking and Preparation Instructions
Ingredients:
- 1lb. of Scallops
- ½ teaspoon salt
- ¼ teaspoon paprika
- 1/8 teaspoon fresh ground pepper
- 1 clove garlic
- 1 tablespoon finely chopped parsley
- 3 tablespoons lemon juice
- 2 tablespoons butter.
Instructions:
- Heat large skillet coated with cooking spray over medium-high heat.
- Add scallops and cook for 8 minutes, or until golden brown. Remove to a serving platter and keep warm.
- In the same skillet, combine lemon juice, butter, parsley, salt, paprika, pepper, and garlic.
- Cook, stirring until butter is melted. Pour over scallops. Great gluten-free dish with low carbs!
The cook time is just two minutes until they are opaque in the center. It is about the same time to do so on the stove as well. Note that it takes longer with the higher quantities of shrimp you are cooking with and the more water that you are using.
- Bring a large pot of salt water to a boil and add the Shrimp. As water begins to slowly boil on the edges of the pot, they are done.
- Remove the shrimp to bowl of ice and water. This immediately stops the cooking. Drain your shrimp, and pat and dry them.
- Finishing touch will be sprinkling your favorite seasoning to your shrimp.
If you prefer to serve them hot, note to be careful, they are not piled high as they will continue to cook and be overcooked.
- Start by heating cooking oil in a pot until it reaches 350 degrees Fahrenheit for frying.
- Scoop batter by tablespoonful and carefully drop into the hot oil. Let the hushpuppies cook until golden brown on the bottom. Flip hushpuppies over if they do not do so on their own. Fry until golden brown all over.
- Remove when done and place in a paper towel lined bowl to cool. Enjoy!
Note: It is always best to drop one hushpuppy as a test and perfect your technique!
Ingredients:
- 1 Lb. of jumbo lump crab meat, make sure to pick out all the shell.
- 2 tablespoons of mayonnaise (preferable Dukes)
- 1 Large egg
- 2 teaspoon of Worcestershire sauce
- 1 teaspoon of dry mustard/Dijon mustard
- 1 teaspoon of Old Bay
- Dash of hot sauce (optional)
- 1/3 cup of gluten free breadcrumbs (or non-GF your choice).
Instructions:
- Blend mayo, egg, Worcestershire sauce, mustard and Old bay.
- Lightly toss with the jumbo lump crab meat and cracker crumbs.
- Form them into 4-5 crab-cakes, about 3” in diameter and 3/4” thick.
- Refrigerate 30-60 minutes before cooking.
- For Pan Frying: Heat pan to medium and add ½ tbsp. oil. Sear on both sides for about 3 minutes.
For broiling: Place rack on top third of oven. Flip after 3-4 minutes. Watch carefully! When golden, remove from oven.
For baking: Preheat oven to 450 Fahrenheit. Brush crab cakes with melted butter and bake 13-16 minutes or until golden brown. Prep time: 20 mins/ Cook time approx. 10 min/ Total time: 30 min.
- Place shrimp on a large disposable pan or paper plate and pat them completely dry with paper towel. Arrange shrimp so they lay evenly flat.
- Heat a large skillet over medium heat.
- Season shrimp with salt and pepper.
- Add butter to skillet. When foaming subsides, raise heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan at once.
- Cook shrimp without moving them for 1 min.
- Add garlic, cook 1 more min. Turn shrimp, cook 2 min more.
- Transfer shrimp to bowl. Return skillet to heat and pour in the vermouth and lemon juice.
- Boil the liquid until slightly thickened, about 30 seconds.
- Stir the lemon zest and parsley into the sauce.
- Pour sauce over shrimp and season with salt and pepper to taste.
- Divide shrimp among plates or arrange on a platter and serve.
Ingredients:
- 6 to 12 softshell crabs
- depending on size, Flour
- 8 Tbsp. butter (1 stick)
- 3 Tbsp. oil
- 1-1/2 tsp salt
- 1 tsp freshly ground pepper
- 2 Tbsp chopped parsley
- Lemon slices
Instructions:
- Wash and sanitize utensils and preparation area. Assemble tools and ingredients.
- Dredge crabs lightly with flour.
- Heat butter and oil in skillet until oil is hot.
- Add crabs and sauté over moderate heat until they are browned on one side. Flip crab and brown the other side.
- Salt and pepper to taste.
- Sprinkle with chopped parsley and transfer to hot platter.
- Melt 2-3tbsp. additional butter in the pan and pour over crabs.
- Garnish with lemon slices.
- Serve with mustard or tartar sauce.
Ingredients:
- 24 oysters shucked on the half shell
- 4 slices of raw bacon cut into small pieces
- 2 Tbsp. onion finely chopped
- 5 Tbsp. parmesan cheese
- Seafood seasoning. (Substitute or add spinach/ mozzarella)
Instructions:
- Wash and sanitize utensils and preparation area. Assemble tools and ingredients.
- Preheat oven to 400-425.
- Place oysters in half shell on cookie sheet.
- Place bacon and onion on oysters.
- Sprinkle with parmesan cheese and seafood seasoning (to taste).
- Cook until bacon is done, and oysters curl up.
Ingredients:
- 3 slices of bacon
- 2 medium potatoes peeled and cut into ½ inch cubes
- 1 medium onion chopped
- 2 ribs celery chopped
- ½ cup chopped red bell pepper
- 3 to 4 teaspoons Old Bay food seasoning
- 1 McCormick Bay leaf.
- 1-quart whole milk
- 4 cans chopped clams undrained.
Instructions:
- Cook bacon in large saucepan on medium heat til crisp. Remove bacon and drain in paper towels.
- Crumble bacon set aside.
- Reserve 2 tablespoons of the bacon drippings in pan.
- Add potatoes, onion, celery, bell pepper, old bay, and bay leaf to pan.
- Cook and stir 8 minutes or until potatoes are tender.
- Stir in milk and clams with juice.
- Bring to boil. Reduce heat to low; simmer 5 minutes.
- Remove and discard bay leaf.
- Ladle chowder into soup bowls.
- Sprinkle with bacon.
- Step one: First, remove the shell of the shrimp. Leave the tail section attached.
- Step Two: Hold the shrimp in your hand. Make a shallow cut down the back of the shrimp.
- Step Three: Lastly, using the tip of the knife, remove the vein.
