VIEWS: 5 PAGES: 3 POSTED ON: 5/9/2012
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.
Pages to are hidden for
"Fried oyster"Please download to view full document