Shellfish:
Teesryo (Goan Clams)
--------------------
2 1/4 lbs clams
3 tablespoons olive oil
4 cloves garlic, chopped
1 1/2 inch piece fresh ginger, chopped
1 medium onion, chopped
2 fresh hot green chile peppers, seeded and chopped
2 teaspoons turmeric
2 tablespoons ground coriander
1 teaspoon cayenne pepper
1 cup freshly grated coconut (you can use less)
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander leaves (cilantro)
Heat the oil and fry the chopped garlic, ginger, onion, and chile peppers
until the onion is golden brown. Stir in the turmeric, ground coriander,
and cayenne pepper. After a few minutes add the clams.
Simmer, covered, for about five minutes, by which time the clam shells
should have opened. Remove from heat and put in a serving bowl. Sprinkle
with the freshly grated coconut, lemon juice and fresh coriander.
From: Jennifer Freeman
Mussels in Hot Pepper Sauce
---------------------------
2 quarts mussels
1-2 cups water
1 tbsp olive oil
1 large garlic clove
1/2 cup chopped onion
6 oz. tomato paste
2 1/2 cups liquid from the mussels
1/2 tsp oregano
1/4 tsp (or to taste) crushed red pepper flakes, crushed
Rinse mussels in colander several times with cold water and scrub with a
stiff brush to remove sand. Place mussels in pan with 1-2 cups water; steam
until open. Reserve the liquid, add enough water to make 2 1/2 cups liquid
and set aside. Heat oil. Sauté garlic and onion. Add remaining ingredients
and simmer 30 minutes. Put mussels, in their shells, in a shallow baking
dish. Cover with sauce. Bake at 425F for 15 minutes. Serve on the
half-shell. Note: It might be necessary to strain the reserved broth.
From: Mrs. K. B. Mellon in "Three Rivers Cookbook II"
Fresh Oyster Dolmades w/Lemon & Caviar No. 2763
--------------------------------------
3 Qts Water
1 Tbls Salt
30 LARGE Spinach Leaves, Must Be Flat & Perfect w/
Stems Trimmed
24 LARGE Oysters w/their Liquor
1/2 Cup Clam Juice
- Salt
- White Pepper, Ground
- Nutmeg, Grated
2 Tbls Sweet Butter
3 Tbls Lemon Juice
1 Tbls Black Caviar
2 tsp Pimento, Diced Fine
1 Lemon, scored & sliced thin for Garnish
Place the water in a (4 Qt) saucepan. Add the salt. Bring to a boil. Add
the spinach. Cook 30 seconds. Drain. Transfer the leaves to a bowl of ice
water (do NOT tear the leaves - they MUST remain perfect). Combine the
oysters with their liquid in a small saucepan. Add clam juice if needed.
Simmer over high heat until barely cooked (just beginning to get firm).
Drain thoroughly. Spread the spinach leaves out on a towel. Place one
oyster off center at the top of each leaf. Season lightly with salt, pepper
and nutmeg. Wrap each oyster by folding the tip of the leaf over and then
turning in the opposite sides. Roll the oyster towards the stem to make a
neat package. Set aside. Melt the butter in a large skillet over medium
heat. Arrange the dolmades, seams down, and heat until just barely warm
(3-4 minutes). Transfer to a serving dish. Add the lemon juice to the
skillet. Heat through. Pour into a small bowl. Stir in the caviar. Spoon
the mixture sparingly over the dolmades. Dot each with 1 or 2 pieces of
pimento. Garnish with thin slices of lemon. Serve. Yields 12 Servings
Posted by Joel Ehrlich to rec.food.recipes
Oyster Perloo
-------------
1 qt. oysters, drained
4 slices bacon
1 medium onion, chopped
2 ribs celery, chopped
1 small bell pepper, chopped
salt and pepper to taste
Fry bacon in heavy Dutch oven until crisp. Remove bacon. Saute' onions,
celery and pepper in bacon grease until onions are translucent. Crumble
bacon and return to pot. Add drained oysters and cook until they release
juice, 1 to 2 minutes. Serves 4.
[Queenie Mae Boyd]
[Source: "The Pirate's House Cookbook" by Sarah Gaede; ISBN 0-939-114161-5]
Posted by Carl McCaskey to rec.food.recipes
Adapted by Patti Vincent
---------- Recipe
Title: OYSTER STEW I
Categories: Soups, Seafood, Main dish
Yield: 4 servings
1 c coconut milk
1 c chicken or vegetable broth
1 pt Shucked oysters
-(do not drain)
2 tb bacon grease
1/4 ts Salt
1/4 ts Celery salt
1 pn Pepper
1 pn Paprika
HEAT 4 SOUP BOWLS. Heat the milk and broth in a large heavy saucepan over
moderately high heat. Drain the oyster liquor into a separate saucepan
and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third
saucepan, add the oysters and bacon grease, and heat, uncovered, over
moderate heat, swirling the oysters around 3 to 4 minutes until their
edges just begin to ruffle. Add the oysters at once to the hot milk
mixture, mix in the hot oyster liquor, salt, celery salt, pepper and
paprika. Ladle into the heated bowls and serve piping hot.
Posted by BeckiBLu@aol.com to rec.food.recipes
Adapted by Patti Vincent
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Fish Broth with Oysters and Saffron
Categories: Soups, Seafood
Yield: 4 servings
1/8 c olive oil
1 md Onion, coarsely chopped
1 1/2 ea Carrots ***
3 ea Celery ***
2 sm Leeks ***
6 ea Parsley stems
2 ea Garlic, cloves, crushed,
-- peeled
2 ea Bay leaves
1/2 ts Juniper, berries
1 lg Tomato, cut into wedges
3 lb Bones, fish, and trimmings
1 c Wine, white, dry (optional)
6 c Water, cold (approximately)
1/4 ts Salt (or to taste)
4 ea Clams
8 ea Oysters, shucked
8 ea Radicchio leaves
1/4 ts Saffron threads
*** Split the carrots, celery and leeks lengthwise in half. Clean,
peel, and slice the vegetables into 1/2-inch-thick slices.
In a stockpot over medium-high heat, add olive oil. Add the
onions, carrots, leeks, parsley, garlic, bay leaves and juniper
berries, tossing the mixture well to coat. When the
vegetables begin to sizzle, reduce the heat to medium low and cover.
Cook, covered, stirring occasionally, about 10 minutes.
Add the tomato to the stockpot and stir for 1 minute. Add the
fish bones and trimmings and white wine. Cook this mixture for 5
minutes, stirring occasionally. Add cold water to cover and raise
heat to medium high. Bring to a boil, skimming all of the froth
from the surface as it forms. Immediately lower heat and simmer
gently, uncovered, for 35 to 40 minutes. Strain the mixture,
pressing the solids firmly to extract all liquid. Discard the
solids. Add salt to taste.
Heat 4 cups fish broth in a saucepan. Steam clams separately in
small amount of broth just until shells open, removing each shell as
it opens. Transfer to 4 warm soup bowls; strain clam broth into warm
fish broth, avoiding any grit at the bottom.
Add oysters to fish broth and cook gently over low heat,
uncovered, just until edges curl, about 1 minute. Place 2 oysters in
each bowl. Ladle warm broth into bowls. Add radicchio leaves and
saffron and serve.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Posted by BeckiBLu@aol.com to rec.food.recipes
Adapted by Patti Vincent
-----
Ceviche
-------
2 pounds bay scallops (if sea scallops are used, cut in halves or quarters)
1 cup lime juice
1 large onions, chopped
20 stuffed Spanish olives, sliced
1/2 cup water
3 tomatoes. peeled and cut into chunks
1 cup NeanderThin ketchup
1/2 cup olive oil
1 tsp oregano
1/8 tsp white or black pepper
Marinate scallops in lime juice for 3-4 hours. Drain, rinse in cold water.
Combine onion and remaining ingredients. Add scallops and marinate
overnight.
From: Phyliis Baskin in _The Great Tomato Patch Cookbook_
MMMMM----- Recipe
Title: Conch and Lobster Ceviche
Categories: Seafood
Yield: 6 Servings
2 c Conch, cleaned & diced
2 c Lobster, diced
1/4 c Red onion, diced
3 Scallions, sliced
1/2 sm Red pepper, diced
1/2 sm Yellow pepper, diced
1/2 sm Green pepper, diced
1/2 sm Papaya, peeled, seeded
2 Jalapeno, chopped
1/2 bn Cilantro, chopped
1/2 bn Basil, chopped
1/2 bn Mint, chopped
1 tb Ginger, grated
1/2 Lime, juiced
1/4 c Rice wine vinegar
1/2 c Olive oil
Salt & pepper, to taste
1 pn Habanero powder
In medium bowl, combine all ingredients and mix well. Season to
taste.
Marinate for 3 hours in refrigerator, tossing occasionally.
Just before serving, adjust seasonings. Freeze stemmed glasses and
fill with ceviche.
From: Mr. Bill in rec.food.cooking
MMMMM
MMMMM----- Recipe
Title: Avocado & Scallop Ceviche
Categories: Appetizers, Seafood
Yield: 8 Servings
1/2 c Lime juice
3 tb Olive oil
24 Green peppercorns; crushed
Salt & pepper, to taste
3/4 lb Bay scallops, chopped
1 lg Avocado; peeled
2 tb Chives, chopped
40 sm Mushrooms
1/4 c Olive oil
2 tb Lemon juice
1 md Garlic clove
Combine lime juice, oil, peppercorns, salt and pepper together in a
glass or ceramic bowl. Stir in the scallops, cover and refrigerate
for at least 4 hours while they marinate. They should become opaque
in this time.
Mash the avocado until almost smooth, then add it along with the
chives or scallions to the marinating scallops (do not drain them)
and mix well. Set aside for at least 1/2 hour, refrigerated.
About half an hour before serving the scallops, remove the stems from
the mushrooms and wipe them to remove any dirt. Combine the vegetable
oil, lemon juice, garlic, salt and pepper in a small bowl, and brush
the insides of the mushrooms liberally with the mixture. Just before
serving, drain the caps and fill with the scallop mixture. Garnish
with additional chives, if desired.
From: Mr. Bill in rec.food.cooking
MMMMM
MMMMM----- Recipe
Title: Scallops Ceviche
Categories: Seafood, Soups
Yield: 4 Servings
1 lb Scallops
1 c Lime juice
2 Garlic cloves, minced
1 Red bell pepper, julienne
2 Green sweet chili, julienne
1/2 bn Coriander, chopped
1 lg Tomato, cored, chopped
2 Jalapeno, chopped
1/2 c Olive oil
Slice the scallops in thirds, cutting them in a way that preserves the
shape and gives a uniform size. Place the scallops in a bowl, add
lime juice and marinate for 1 hour.
After an hour, add the garlic, red bell pepper and sweet green chili.
Mix thoroughly.
Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix
well. Serve immediately. Do NOT keep more than 2 or 3 hours.
From: Mr. Bill in rec.food.cooking
MMMMM
MMMMM----- Recipe
Title: Grilled Shellfish Ceviche
Categories: Seafood
Yield: 6 Servings
3/4 lb Shrimp; shelled
3/4 lb Sea scallops
3/4 lb Salmon fillet
1 c Tomatoes, diced
1 c Mango, diced
2 Grapefruit
3 Oranges
4 Limes
1/2 c Red onion, diced
2 Jalapeno, minced
4 c Lime juice
1 c Cilantro, chopped
1 tb Raw Honey
Salt and pepper, to taste
In a large nonreactive bowl, combine the scallops, salmon, shrimp,
tomatoes, mango, onion, jalapeno and lime juice. Marinate,
refrigerated, for 3 hours.
Peel and segment fruits.
Remove from marinade and grill fish and shellfish, just long enough
to get grill marks 30-60 seconds. Cut all fish in a 1/2-inch dice.
Just before serving, drain off as much lime juice as possible from
the fruit, add the cilantro, honey, shellfish and salmon. Gently mix
being careful not to break up the fruit and fish.
Adapted from: Mr. Bill in rec.food.cooking
MMMMM
Shrimp Ceviche
--------------
1 lb. popcorn shrimp, thawed (or fish, scallops, oysters, etc.)
Juice of 3 limes
Combine these together thoroughly in a ceramic or glass bowl. Cover, pop in
the fridge and ignore for 24 hours. The lime juice "cooks" the seafood and
preserves it.
1/2 red onion finely chopped
1 or 2 jalapenos chopped, depending on taste (for hotter use habanero)
3 fresh tomatoes chopped
1 tsp. garlic powder
1/2 cup chopped cilantro
Juice of 3 limes
Salt and pepper to taste.
Take the shrimp from the fridge and drain thoroughly. In some of the
ceviche recipes we've found, they do not call for pouring off the first
lime marinade. But, we found the flavor is much fresher when you do.
Add the remaining ingredients and refrigerate for at least two hours before
serving. The thicker the seafood the longer it takes to marinade. Place
in tall cocktail glasses for a pretty presentation or over a bed of salad
greens with slices of avocado.
Posted by Judith Stone to rec.food.recipes
Broiled Marinated Shrimp
------------------------
16 extra large shrimp, about 1 pound, shelled and deveined
3/4 cup extra-virgin olive oil
3 garlic cloves, chopped
1/2 tsp pepper
3 lemons, cut into wedges
2 Tbsp chopped fresh rosemary or 2 tsp dried
Place shrimp on 4 long metal skewers, threading thru tails and body.
Combine oil, garlic, rosemary, and pepper in a shallow dish. Place skewered
shrimp in dish, and turn to coat well. Marinate shrimp, turning several
times, for 2 hours in refrigerator. Preheat broiler. Set skewers on a
baking sheet set 3 inches form the heat and broil shrimp, turning once,
until lightly browned, and just opaque inside, about 5 minutes. Brush with
any remaining herb oil just before serving, and pass lemon wedges on the
side.
From: _365 Easy Italian Recipes_ by Rick Marzullo O'Connell
Coconut Shrimp
--------------
1-1/2 lb. raw prawns (or shrimp)
2 c. thick coconut milk
1 Tbs. minced garlic
1 tsp. minced ginger root
1 tsp. salt
1/4 tsp. black pepper
Wash shrimp but do not shell them. Place into a saucepan with coconut milk,
garlic, ginger, salt & pepper. Bring to a boil, stirring. Reduce heat and
simmer uncovered 15 minutes. Stir frequently.
This recipe is from the Phillipines.
Posted to rec.food.cooking by Jill McQuown
Lucious Lime Shrimp
-------------------
3 T fresh lime juice
1 green onion, chopped
2 T chopped fresh cilantro
1 t minced, seeded jalapeno
1 t olive oil
1/2 t minced garlic
20 large shrimp (about a pound) peeled & de-veined
1 T minced red pepper
20 cucumber slices
Stir together lime juice, green onion, cilantro, jalapeno, oil, and garlic
in medium bowl. Toss the shrimp with 2 tablespoons of the dressing in
another medium bowl. Cover and refrigerate shrimp for 30 minutes. Preheat
broiler (or grill). Broil shrimp about 3 inches from heat for 1 1/2 minutes
per side or until opaque. Immediately toss hot shrimp with the remaining
dressing and red pepper and cool to room temperature. Arrange shrimp on
cucumber slices. Make 20 appetizers.
From: http://lark.cc.ukans.edu/~lash/recipes/
Enbrochette
-----------
6 strips of bacon
12 peeled and de-veined shrimp
12 raw oysters
olive oil
Cut bacon strips in half. Hold a shrimp and oyster together and wrap with a
strip of bacon. Use toothpick to hold the enbrochette together. Heat
vegetable oil to 350 degrees. Drop the embrochette in the oil and cook
approximately 3 minutes. Remove from the oil and drain excess grease.
From: http://lark.cc.ukans.edu/~lash/recipes/
Adapted by Patti Vincent
Island Barbequed Shrimp
-----------------------
1 lb shrimp, jumbo or large, cleaned, tails on
2 Tbs olive oil
1 Tbs garlic, finely minced
1 Tbs rosemary, chopped fresh
1/2 tsp thyme, chopped fresh
1/4 tsp cayenne pepper, or to taste
1/4 tsp salt
2 limes, halved
Combine all except shrimp and limes. Marinate at room temperature for 1
hour. Heat a dry skillet over medium-high heat. When skillet is hot, lay
shrimp in pan. Cook shrimp 2-4 minutes per side. Brush with remaining
marinade before turning. Serve with lime.
From: johnstoc@addor.med.unc.edu (Charlie Johnston) 29 Jun 1994
Posted to rec.food.recipes by Doreen Randal
Scampi
------
Take about a pound of shrimp, shelled and deveined.
Marinate the shrimp all afternoon in a big bowl of:
1/2 to 1 cup olive oil
1/4 cup lemon juice
1/4 tsp pepper
4 garlic cloves, peeled and mashed
1/2 tsp oregano
(vary the spices to your taste)
Then you can either broil the shrimp or panfry them.
From: JoAnn
Shrimp Scampi
-------------
1 lb cleaned raw shrimp (peeled and deveined)
1 small onion, chopped very fine
1 large garlic clove, minced
1/3 c olive oil
2 tbsp fresh parsley, finely chopped
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
In a medium bowl, combine shrimp, 1/2 of oil, parsley, lemon juice,
salt and pepper. Mix well, cover, and refrigerate for 30 mins
Preheat grilling machine for 5 mins
Combine onion, garlic, and remaining 1/2 of oil in a small bowl and mix
well. Spread this mixture evenly in the grilling machine close lid and
grill for 5 mins.
Add all of the shrimp mixture to onions and garlic, spread out evenly
close lid and grill for an additional 3-4 mins.
Serves 4
From: George Forman Grill cookbook
Adapted by Patti Vincent
Verra Moolee (Kerala Prawns in Coconut Milk)
--------------------------------------------
2 1/4 lbs large prawns (shrimp), shelled and deveined
3 1/2 fl. oz. olive or coconut oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 1/2 inch piece fresh ginger, minced
4 fresh hot green chile peppers, seeded and minced
2 tablespoons ground coriander
1 teaspoon turmeric
16 fl.oz. coconut milk
2/3 cup fresh coriander leaves, chopped
Heat the oil and fry the onion until golden brown. Add the garlic,
ginger, and chile peppers and cook with the onions for about 5 minutes.
Stir in the spices and after a few seconds pour in the coconut milk.
Simmer for approximately 15 minutes until the coconut milk has thickened
and slightly reduced.
Add the prawns and cook them gently in the spiced coconut sauce until
done, about 5 minutes. Just before serving stir in the chopped coriander
leaves.
From: Jennifer Freeman
Prawn, Indian style
-------------------
I applied my sister's western Indian style method (not sure whether it's
Goanese or Maharashtrian) of making prawns to prepare mushrooms. It was
really good, and I thought someone might like to try it.
Make a masala of dry roasted coriander (2 TBS), fenugreek (methi) seeds
(1/4 tsp), black pepper (1 tsp).
Heat a little oil, add to it mustard seeds, let them pop, then chopped up
onions, garlic, ginger and curry leaf.
To this add water, salt, turmeric, the masala, and lime juice (I used
lemon).
Boil 5 min (it thickens and changes colour in a most satisfying manner).
Add to this the prawn (or mushrooms, as I did) and coconut milk (maybe
less than half of one of the cans) and cook until done.
The combination of lime juice and pepper in this context is something to
experience.
From: Geeta Bharathan in rec.food.cooking
Shrimp Curry
------------
2 Tbsp olive oil
1 medium onion, finely chopped
1 (8 oz) can tomato sauce
2 tsp minced fresh ginger (essential)
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
lime juice
1 package (6 oz) frozen shelled, deveined shrimp, thawed, OR an equivalent
amount of fresh or canned shrimp
Heat oil and sauté onion at low temperature until golden brown. Add tomato
sauce, ginger, garlic, and spices. Bring to simmer. Add a little water if
too thick. Add shrimp to sauce. Simmer 5 minutes. Add a little lime juice
just before serving.
From: Barbara Schrading in _The Great Tomato Patch Cookbook_
Quick Shrimp Curry
------------------
1 onion wedged
1-2 cups frozen shrimp
cayenne
garlic
curry powder
2 cups frozen vegetables, I used broccoli and yellow (summer) squash
Stir fry in walnut oil and a little water until thawed through and almost
hot add 1/4 to 1/2 cup pure coconut milk and more curry powder, stir to
coat and cook until heated through. Serve. Takes about 15 minutes, max.
A quick recipe for when you want something "Different" but don't have all
day and nothing is thawed. Obviously this also works with all kinds of
paleo correct vegetables and meats.
From: Kathleen
Shrimp in Spicy Coconut Sauce
-----------------------------
Madhur Jaffrey from In Julia's kitchen with Master Chef's.
serves 6
For the red pepper paste:
1/2 medium red bell pepper, seeded and hopped
5 medium shallots, peeled and chopped
5 garlic cloves chopped
1 inch piece of fresh ginger chopped
8 raw macadamia nuts chopped
1/4 cup Madhur Jaffrey's roasted curry powder *
water as needed
For the sauce:
5 tablespoons olive oil
1 teaspoon whole black (brown) or yellow mustard seed
15 to 20 fresh curry leaves
Red pepper paste (see above)
1 3/4 cup of water
3/4 to 1 teaspoon salt, or to taste
1 tablespoon thick tamarind paste.
For finishing the dish:
2 pounds medium shrimp
14-ounce can of coconut milk
3 whole fresh hot green chiles
Preparing Red Pepper Paste: Put red pepper, shallots, garlic and ginger
into blender in order listed so moister ingredients are on bottom. Blend
and pulse until a paste is made, adding 1-3 tablespoons of water to make a
smooth puree. Add cashews and curry powder and puree again to a paste. Set
aside.
Preparing the sauce: Set pan over moderately high heat, add the oil and
heat until very hot and almost smoking, then add mustard seeds, the oil
should be hot enough for the seeds to "Pop!" As soon as they pop, just a
second or two, add the curry leaves. Stir quickly and add the red pepper
paste. Fry, stirring the whole time until paste is reduced, turns red-brown
in color and starts to separate from the oil - 7 to 10 minutes. Stir in
water, salt and tamarind paste, and bring to boil. Lower heat to low and
boil slowly for 4-5 minutes. Strain through a sieve into a bow, pushing out
every bit of sauce. Return it to the pan. You can make this in the morning,
but use it that day!
Shrimp: Peel and devein shrimp (I don't devein), wash and pat dry. Bring
sauce to a gentle simmer. Stir up the coconut milk to blend it and add to
the sauce. Add chilies to the sauce (you can leave them whole or chop them
depending on your taste in heat). Bring back to a simmer and stir in the
shrimp. Poach them stirring gently until they are opaque and just cooked
(2-4 minutes only).
(garnishes, little red chiles and sprigs of dill).
*Roasted curry powder:
2 tbls whole coriander seeds
1 teas whole black peppercorns
¼ teas whole fenugreek seeds (I use powdered)
1 tbls red paprika
¼ to 1 teas cayenne pepper (I use an Indian red pepper)
½ teas turmeric.
Set skillet over moderate head and when hot pour in coriander seeds,
peppercorns and fenugreek. Roast in the dry pan, stirring for about 1
minute until an aroma is released. Pour onto a paper towel and let cool.
Grind spices in a coffee mill or use a mortar and pestle to get a powder.
Add remaining ingredients.
From: pud in rec.food.cooking
Shrimp Curry
------------
Recipe By : Copyright © 1995 by Heidi Rabel
Serving Size : 5 Preparation Time :0:35
Categories : Seafood
2 pounds medium shrimp -- 18 to 24 shrimp
peeled, and set aside
1/4 cup olive oil
2 tablespoons minced garlic
1/2 cup water chestnuts
sliced, rinsed, and drained on paper towel
1 can unsweetened coconut milk
1 cup clam juice
1/2 teaspoon crushed red pepper flakes
1/2 cup green onion -- minced
2 green onions
cut in thin slices on a diagonal
4 tablespoons lime juice
1 1/2 teaspoons Garam Masala Curry Paste
2 tablespoons arrowroot mixed with 3 tbsp. water
1/4 cup chopped fresh cilantro
Heat olive oil in a large skillet over medium high heat, until it is hot
but not smoking. Add shrimp, and saute for 3 minutes, moving the pan
continuously to avoid sticking or burning. With a slotted spoon, remove
cooked shrimp and set aside. Turn heat down to medium low and add garlic,
chestnuts, coconut milk, fish sauce, pepper flakes, minced onion, lime
juice, and curry mix. Simmer for 6 - 8 minutes. Add arrowroot paste and
simmer for 5 more minutes, until mixture thickens. Put shrimp back into the
sauce along with cilantro and half the sliced green onion. Simmer for 3
more minutes. Transfer to a heated serving bowl and garnish with remaining
sliced green onion. Yield: 5 servings.
Posted by BrigitteJ@csi.com to rec.food.cooking
Coconut Lobster
------------------
Meat of 4 medium-sized cooked lobsters, shelled and cut into chunks
1/2 cup nutmilk (optional)
1 cup coconut milk
1 small onion, finely chopped
2 scallions, finely chopped
2 springs thyme
2 tablespoons curry powder
Salt and freshly ground white or black pepper to taste
Dash cayenne pepper
Fresh lime or lemon wedges
Preheat oven to 400. Mix the nutmilk and coconut milk together. Heat in a
large saucepan over moderate heat. Add the onion, scallions, thyme, and
curry powder. Stir and cook for about 5 min. Add the lobster chunks, salt,
pepper and cayenne. Cook slowly for 7-8 min. so that all flavors are well
blended. Remove to a baking dish. Bake for about 15 min. or until lobster
is browned.
Serve with lime or lemon wedges. Serve in the lobster shells !! Serves 4
Adapted from: E.A.M.L.v. Loen in rec.food.recipes
Broiled Lobster Tails
-------------------
4 frozen lobster tails
2 qts. boiling water
1 Tbs salt
1/4 cup lemon juice
Drop frozen lobster tails in boiling water; add salt and lemon juice; heat
to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a
sharp knife or kitchen scissors, remove soft shell-like covering on
underside of tail. Drizzle olive oil over lobster meat; sprinkle with
paprika. Place lobster on rack 4-6 inches from broiler. Broil 6 minutes.
Serve in shell.
Modified from one in rec.food.recipes by: food.chat@simpleinternet.com
Title: Settlement Lobster Bisque
Categories: Soups, Seafood, Lobster
Yield: 6 servings
2 lb boiled lobster
2 cup chicken broth
2 Tbsp arrowroot
1 pn cayenne
2 cup coconut milk
1 cup nut milk
Remove the meat from lobster shell. Dice body meat. Chop claw and tail meat
fine. Add broth to body bones and tough ends of claws, cut in pieces;
bring slowly to boiling point and cook 20 minutes. Drain, reserve liquid.
Add seasoning, and gradually the liquid. Combine arrowroot with coconut
milk and stir in gradually. Add lobster meat and cook slowly for 5 minutes,
add nut milk and serve at once.
From: Fred Towner recipe collection
Adapted by Patti Vincent
Lobster a l'americaine (Homard a l'americaine)
----------------------------------------------
1 lobster, about 2 lbs
4 tablespoons oil
salt
pepper
1 finely chopped onion
2 finely chopped shallots
1 crushed clove garlic
2 cups tomato juice
1 cup concentrated fish stock
2 tomatoes
1 tablespoon chopped tarragon
pinch cayenne pepper
pinch chopped chervil
chopped parsley
For this dish is is essential to use live lobster. Cut the spinal cord
by inserting a knife where the tail and body met. Cut off the claws and
tip of tail. Break shell of claws. Split carcass lengthwise. Cut head in
two and remove gritty substance. Cut tail into 5 or 6 slices. Remove all
creamy parts (coral) and reserve.
Heat oil in pan, add pieces of lobster and cook quickly on both sides
until shell turns red. Season with salt and freshly ground pepper. Remove
from pan, and keep hot. Put onion into the same pan, cook slowly until
very tender, but not brown, stirring frequently. When the onion is almost
cooked, add the shallots and garlic. Stir to mix thoroughly. Drain off the
oil. Moisten with fish stock.
Peel tomatoes and squeeze out seeds, chop coarsely, and put in pan. Add
tarragon and cayenne pepper. Lay the pieces of lobster on this foundation
of herbs and vegetables, cover and cook for 20 minutes.
Drain the pieces of lobster, arrange on a dish and keep hot. Remove
tarragon from the pan juices. Reduce the juices by half, add coral pounded
and mixed with 4 tablespoons bacon grease, chervil and a little freshly
chopped tarragon.Remove pan from fire and whisk constantly. Pour this sauce
over the lobster and sprinkle with chopped parsley. Serves two.
From: French Cooking for Everyone by Alfred Guerot
Posted to rec.food.recipes by Lei Gui