Seafood Trio W Shrimp Scallops And Crab Recipes

SEAFOOD CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Spray a glass or ceramic 7 x 11 baking dish with cooking spray
• Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
• Add minced garlic to fish and shrimp
• Pour heavy cream over the fish and add Swiss cheese.
• Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn't overcook

GRILLED SNOW CRAB W/SHRIMP, SCALLOPS AND CRAWFISH

Steps:

• You will also need two 8" foil pans.
• Crab butter (x2): 1.5 sticks butter (softened), 1tbsp Old Bay, 1tsp Olive oil, 1tsp Garlic juice (from the jar). Blend all together. One for basting the crab, one for dipping.
• As with most outstanding dishes, the preparation is key to developing the flavors. This is how I prep these dishes and the family loves the results. Due to my location, all of these ingredients are frozen from the store. Fresh is always best, but you make do with what you can get your hands on.
• Snow crab: To thaw these I use a large roasting pan and add sea salt (2 tbsp), lemon juice (1/4 C), and garlic juice (2 tbsp) to the water (just enough to cover most of the crab) and place in fridge overnight. About 4 hrs before cook time, drain the crab legs and pat dry with paper towels. Brush crab butter liberally all over the clusters and return to roaster, cover and refrigerate.
• Shrimp and Scallops: To thaw I use a large bowl to combine these and use the same set up as with the crab legs, just adjust the salt/lemon juice/garlic accordingly to the smaller amount of water used. After finishing the snow crab prep, prep your shrimp and scallops-rinse/drain well, back in the bowl and sprinkle 1.5-2 tbsp Tony Chachere over the shrimp and scallops while gently mixing to get a good coverage on all. Cover and back in fridge.
• Crawfish: Since I have to buy these frozen (pre-cooked) to thaw I use the same as the shrimp and scallops, prep is the same also except use the Slap Ya Mama (mudbugs gotta have heat!).
• Prep your grill for around 350 degrees (med to med high) but no hotter than 360. Set up with 3/4 of surface direct heat and 1/4 indirect. I am a charcoal guy so this prep time gives me about 20min to get the rest of my prep stuff done. You gassers will have to adjust accordingly....
• Final prep for shrimp, scallops and crawfish: Take the two 8" foil pans and add ½ stick of butter (softened), 1tsp lemon juice, and 1tsp minced garlic to each. One pan is for the shrimp and scallops and one is for the crawfish. Done worry about melting the butter and mixing all the ingredients for now.
• Shrimp and scallop pan: also add rosemary and 1tsp Tony Chachere, add shrimp and scallops to pan.
• Crawfish pan: add 1tbsp Slap Ya Mama then add crawfish.
• Place uncovered pans on your grill, directly over coals and close the lid. Give it about 4-5 minutes (no peeking!). By this time your butter should be bubbling, if not close lid and wait a couple more minutes. Once your butter is bubbling in both pans, gently stir both pans and tightly cover/seal with foil (this really gets the butter/seasonings cooked in). If you have a larger grill, place both pans on the indirect heat area. If you do not have a large enough grill, then place pans in a pre-heated oven (300 degrees).
• Grab your crab legs, left over crab butter, long handled baster brush, and tongs: the size of your direct heat cooking area will determine how many clusters you cook at once. (Be sure to have a serving dish handy to transfer cooked legs onto so that you can keep cooking. I place my serving dish on top of the 2 foil pans so everything stays hot. Another covered roasting pan on the side will work as well.) I cook my crab legs 3 clusters at a time for about 2-3 min per side (pale underside will brown and top sides will deepen red). 3 clusters provides adequate space for the clusters to be spread out and cook evenly. Don't pile the clusters on top of each other, this will cause uneven cooking. Back to the grilling: add your clusters and close the lid immediately, this will minimize the flaring up as the butter melts. 2-3 minutes and then flip the clusters and baste with crab butter; close lid immediately. 2-3 minutes and place in serving dish, brush with crab butter and repeat with next set of clusters. Watch your time as it is very easy to overcook the crab which will dry out the meat.
• Remove all from the grill, transfer shrimp/scallops and crawfish into serving bowls, serve immediately and enjoy!

SEAFOOD AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
• In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
• In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
• Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
• Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

SEAFOOD PICCATA

Steps:

• Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
• Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
• Toss pasta with seafood sauce and parsley.

PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES

Steps:

• Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
• Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
• Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.