| Mermaid recipes |
|
|
|
| Written by Administrator | |||||||||
| Monday, 12 January 2009 | |||||||||
|
 Ingredients: 1-2lbs Wild Ocean Seafoods® Wild Gulf Shrimp 10 small Red or Yukon Gold potatoes 1 cup Frozen corn 4 Tbsp Tom Douglas Seafood Rub Juice of half a large lemon Cocktail sauce 1 lemon cut into wedges ¼ Cup (1 stick) of room temp butter or melted Prep: Peel & De-vein Shrimp, set aside in cold salted water for 15-20 minutes (Seafood Tip – Brining Shrimp) Place empty shrimp shells in a ricer or net bag Cut Potatoes into quarters Bring 8 qts of water to a boil Cooking instructions: Place the ricer or mesh net with the shrimp shells in the boiling water for 3 to 5 minutes, then remove & discard. Add the Potatoes, Corn, & Tom Douglas Seafood Rub to the boiling water When the potatoes are “knife soft” rinse the salt from the shrimp and add to pot Cook an additional five minutes Strain pot into colander Pour ingredients into a large bowl. Sprinkle with Tom Douglas Seafood Rub Serve with cocktail sauce, lemon and melted butter. Cocktail Sauce ½ cup Ketchup 1 heaping Tbsp of ground Horseradish or 1 Tsp Wasabi Powder ½ Tsp of Worcestershire Sauce Juice of half lemon Mix well. Enjoy! [TOP]
YOUR LIFE YOUR OCEANS RECIPES
If you don't like the taste of wine to drink don't cook with it. 1TBL of lemon juice 1/2 pound cooked crab, flaked. Can crab works fine.
_____________________________________________________________________________________________
_______________________________________________________________________________________
|
|||||||||
| Last Updated ( Monday, 12 January 2009 ) | |||||||||
| < Prev | Next > |
|---|
