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Fried oyster

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					One of the two marine groups into which shellfish are categorized. A second group is
crustaceans. Mollusks are characterized by having a hard shell that consists of one or two pieces
which contains a soft body. The mollusks have two sub-classifications, which are univalves and
bivalves. The univalves have one shell, which include shellfish such as abalone, conch, snails,
and squid. The bivalves have two half shells, which include shellfish such as clams, mussels,
oysters, and scallops.

Beware if the scallops are all of exactly uniform size and shape. This is an indication the producer may
have cut out the scallops from larger, less tender deep sea scallops or even shark, much like one would use
a cookie-cutter. Check Labels and manufacturers.

Seafood. Paella
1 pound medium shrimp, shelled and deveined, shells reserved
4 cups water
1 pound cleaned squid
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, thinly sliced
1 red pepper, cut into thin strips
1 cup canned tomatoes, with their juice, chopped
1-1/2 tsp salt
2 cups medium-grain rice
1/8 tsp ground saffron
1 pound sea scallops
1 cup frozen peas

In wide shallow pan or a paellera sauté onion, garlic and red peppers. Add chopped tomatoes, salt saffron
and rice. Cook while adding water about a cup at a time. After the last cup add squid, scallops and shrimp
and peas. When rice is done serve.

Fried oyster.
1 pint shucked large oysters, cleaned and dried
2 eggs
¼ cup cream
2 cups fine bread crumbs or cracker crumbs
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste
 Veg oil to fry

Beat eggs with cream. Add salt pepper and cayenne pepper to crumbs. Dip oysters in egg and then bread
crumbs. Deep fry for 90 seconds in oil. Serve with a remoulade on on a hoagie bun with cole slaw.


Oysters Kilpatrick

Oysters Kilpatrick can be made in one of 2 ways. To begin you need to make the Kilpatrick sauce which is
1 part Tomato Sauce to 1 part Worcestershire Sauce which is throughly mixed together. The next step is to
finely dice bacon into small pieces which is then placed over the raw oysters. Once the bacon pieces are
placed over the oysters quite generously, then pour the Kilpatrick sauce over the top of the oysters and
bacon. Now the oysters can be placed in a oven proof frying pan with a stable base for the oysters and
baked at a moderate temperate (180 degrees Celcius) until the oysters are firm to the touch and bacon is
crispy. The oysters can also be placed in a tray under a grill with a high heat until firm and bacon is crispy.
Serve the Kilpatrick oysters with either lemon wedges or additional Kilpatrick sauce
    The word "chowder" comes from the French word chaudière, the stew pot in which fishermen cooked their
    catches of the day. The New England version features milk, while the Manhattan (or red) variety adds
    tomatoes to the basic recipe.

Clam Chowder
slices bacon, diced
2 cups chopped onion
¼ c. butter
½ c. flour
2c diced carrot
c. diced celery
Qt Clam Stock
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
QT. cream
Qt minced clams in juice

Saute bacon with butter, onion, carrot and celery. When onion is translucent add flour and cook for about a
minute to cook out the cereal taste. Add stock and potatoes along with cream, simmer for 35 minutes. Add
clams and season with salt and pepper.


Shrimp Scampi
1 lb. large raw shrimp or prawns
1/2 c. butter or margarine
6 cloves garlic peeled and crushed
2 Tbsp parsley, chopped
1 1/2 tsp. grated lemon peel
2 T. white wine

Saute shrimp in butter with or without shell on, add garlic and cook until done add parsley and lemon peel and
deglaze with white wine. Toss in pasta or serve over rice.

    Shrimp Sizing Guide



    Shrimp Size      Count     Average number of Shrimp    Shrimp
                   (per pound) (per pound)  (per 4 oz   (per 5 lb box)
                                            serving)
    Extra Colossal    U/10          5          3           40-49
    Colossal          U/12          9          3           50-59
    Colossal          U/15         14          4           60-74
    Extra Jumbo      16/20         18          5           75-97
    Jumbo            21/25         23          6           98-120
    Extra Large      26/30         28          7          121-145
    Large            31/35         33          8          146-173
    Medium Large     36/40         38          10         174-190
    Medium           41/50         45          12         191-240
    Small            51/60         55          14         241-290
    Extra Small      61/70         65          16         291-340
Lobster thermidore
1/4 cup unsalted butter
2T. Minced onion
1/3 c. diced carrot
1/4 cup all-purpose flour
2 cups milk
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste
2 egg yolks
pinch cayenne

Pour over cooked lobster. Sprinkle with parmesan cheese

Bake for 12-15 min at 425.

				
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