TOP 10 SEAFOOD RECIPES

MERRY OLE SOLE
3 lb. flounder fillets
1 lb. crabmeat
1 lb medium deveined shrimp
1 medium onion
1 clove garlic
1/4 lb of butter (1 stick)
2 tsp paprika
2 lemons
1 package Knor Hollandaise sauce
salt
pepper

Grease medium casserole dish.  Line casserole dish with half of flounder filets.   Add salt and pepper to taste.  Melt a half stick of butter and brush fillets.  Squeeze a half lemon over fillets. 
Chop onion and garlic.  Sauté in frying pan for 3 minutes with salt and pepper to taste.  Add crab and sauté for 2 minutes.  Add shrimp for 1 minute until turning pink. 
Pour shrimp & crab sauté over the flounder fillets in the casserole dish and spread it out.  Top off with another layer of flounder fillets.  Add salt and pepper to taste.  Brush top flounder fillets with butter.  Squeeze a half lemon over fillets.  Sprinkle paprika over top fillets.  Cover with aluminum foil.  Cover and bake at 350 degrees for 30 minutes.  Check fillets for doneness with fork or toothpick. 
Prepare Hollandaise sauce according to directions while casserole is cooking.  Pour hollandaise sauce over casserole when done.  Use spatula to serve.  Use lemon slices as a garnish.  Serves 6.

CRAB CAKES
2 lb. crabmeat
1 tsp. salt
1 tsp. pepper
4 tsp. Worcestershire sauce
2 tbsp. mayonnaise
2 eggs
pinch of thyme
pinch of sage
pinch of Old Bay Seasoning
1 tbsp. melted butter
Progresso Italian Bread crumbs

Mix all ingredients together.  Add bread crumbs until desired consistency is obtained to shape into round cakes.  Note:  a dash of Louisiana hot sauce will make this even better!!  Fry in light olive oil in sauté pan on medium.  Serve with tartar sauce and lemon.   Serves 4.

OYSTER STEW
1 pint fresh oysters
1/2 stick butter
1 small chopped onion
1 qt. milk
8 oz whole cream
pinch of thyme
salt
pepper

Melt butter in a saucepan. Sauté onion until translucent.  Add drained oysters and cook until edges curl.  Add other ingredients and bring to a simmer for 5 minutes.  Add salt & pepper to taste.  Serve hot with oyster crackers.  Serves 4. 

SHRIMP SCAMPI
6 cloves garlic (minced)
1 small onion (minced)
1/2 lb. large deveined shrimp (tails on)
1 tbsp. butter
3 tbsp. oil
1 lemon
Salt
Pepper

In large sauté pan, sauté onion in oil until translucent.  Add butter and melt.  Add shrimp and salt and pepper to taste.  Cook over medium high heat stirring frequently until the shrimp are pink and nearly cooked through.  Stir in the garlic and cook about 1 minute.   Remove from heat and squeeze lemon over shrimp.  Serve immediately.  Serve over fettuccini Alfredo.  Serves 4.

JOE'S STEAMED OYSTER SAUCE
1 16 oz Heinz Ketchup
1 tbs granulated garlic
1 tbs pepper
8 tbs Worstechire sauce
2 tbs soy sauce
3 tbs brown sugar
4 oz vinegar
2 tbs crushed red pepper

Mix all ingredients together in sauce pan.  Simmer for at least 30 minutes reducing the liquid.  The sauce will become a dark reddish brown and will be much thicker.  Add more black pepper & Louisiana Hot sauce if you like it hotter!  Serve steamed oysters with the sauce, garlic butter, and crackers.  This is also excellent on shrimp!  Put leftover sauce in ketchup bottle and refrigerate for future use.

JOE'S BLACKENED FISH SEASONING & RECIPE
4 tbs paprika
4 tbs granulated garlic
2 tbs onion powder
4 tbs salt
2 tbs cayenne pepper
1 tbs black pepper
1 tbs white pepper
2 tbs thyme
2 tbs oregano
1/2 tbs sage

Mix seasoning ingredients thoroughly.  Add more cayenne if you like it hot!  Grouper, Snapper, Dolphin, Tuna, Black Bass, Spanish Mackerel, Drum, flounder, shrimp & scallops are excellent for blackening.  Dredge the fillets, shrimp, or scallops through the seasoning until coated.  Use a cast iron frying pan on an outside burner.  Preheat the pan to medium high and add enough canola or corn oil to cover the bottom of the pan.  Drop the coated fillets in immediately.  You are not trying to burn the fish. You are trying to make nicely dark brown crust.  Cooking time depends on the thickness of your fillets.  Only turn the filets once!!!  Do not move the filets around in the pan!!!  Squeeze lemon on fillets when served.  Seal extra seasoning in air tight container for future use. 

NEW ENGLAND CLAM CHOWDER
3 or 4 dozen medium chowder clams (minced)
reserved juice from clams
1 lb bacon
1 qt water
6 cups potatoes (cubed)
2 cups Vidalia or sweet onion (chopped)
2 cloves garlic (minced)
1 cup celery (sliced)
1 qt whole milk
1 cup heavy cream
salt
pepper

Blanch clams in a little water in a sauce pot for a minute or two.  Remove clams and mince them being sure to reserve the juice.  Fry bacon until crisp in 4 quart pot.  Remove bacon and drain on paper towels.   Remove excess bacon fat and sauté onion, garlic, & celery until tender.   Add water, milk, reserved clam juice, potatoes, clams, and bacon to pot.  Simmer on low with pot covered until potatoes are tender, about 20 minutes.   Add cream to chowder and salt and pepper to taste when done and allow to simmer for a few minutes before serving.  A little corn starch dissolved on cold water will make the chowder thicker.   Serve with crackers.  Serves 6.   

MANHATTAN CLAM CHOWDER
3 dozen medium chowder clams (minced)
reserved juice from clams
1 lb bacon
6 cups water
6 cups potatoes (cubed)
2 cups Vidalia or sweet onion (chopped)
2 cloves garlic (minced)
1 cup carrots (diced)
1 cup celery (diced)
2 14.5 oz cans diced tomatoes
1 tsp thyme
1 bay leaf
salt
pepper

Blanch clams in a little water in a sauce pot for a minute or two.  Remove clams and mince them being sure to reserve the juice.  Fry bacon until crisp in 4 quart pot.  Remove bacon and drain on paper towels.   Remove excess bacon fat and sauté onion, garlic, & celery until tender.   Add water, reserved clam juice, potatoes, clams, and bacon to pot.  Simmer on low with pot covered until potatoes are tender, about 20 minutes.   Add salt and pepper to taste when done and allow to simmer for a few minutes before serving. Serve with crackers or cheese toast.  Serves 6.

JOE'S SEAFOOD JAMBALAYA
1 lb shrimp (deveined)
1 pt oysters
1 lb scallops
1 lb quality smoked sausage (diced)
1 lb firm fish cut into bite sized chunks (cobia, flounder, drum)
2 cups long grain rice
2 cups celery (diced)
3 cups Vidalia or sweet onion (diced)
1 cup bell pepper (diced)
6 cloves garlic (minced)
1 14.5 can beef broth
1 14.5 oz can diced tomatoes1 14.5 oz can tomato sauce
3 7 oz cans sliced mushrooms
1/2 stick butter
2 bay leaves
1 tsp cayenne pepper
salt
pepper

Melt butter in a large skillet or Dutch oven.  Sauté celery, onion, bell pepper, mushrooms and garlic for 2 minutes.  Add beef broth, tomatoes, sauce, smoked sausage, cayenne pepper, rice, bay leaves, and salt & pepper to taste.  Stir the mixture together and cook for 2 more minutes.  Mix in the shrimp, scallops, and fish.  Pour the oysters on top.  Add water until all of mixture covered with water.  Simmer for 35 to 40 minutes covered.  Check rice to make sure it is fully cooked before serving.  Serves 8.

JOE'S SEAFOOD GUMBO
Making the Roux
2 sticks butter
1 cup non rising flour

The roux is a thickener and is crucial to a good gumbo.  Heat the butter in a cast iron skillet over medium heat. Add the flour gradually, stirring constantly.  The roux mixture will gradually become a medium dark brown color when it is ready.  It will have a nutty flavor to it.  Put the roux in a jar when the desired consistency is obtained.  Do not leave it in the pan while it is cooling.  Allow the roux to cool to room temperature.  Extra roux may be kept in the refrigerator for future use.

Making Gumbo
8 tbs roux (more if you want it thicker)
10 quarts water
2 lbs quality smoked sausage (sliced bite size)
6 lbs deveined shrimp
4 lbs whole chicken deboned and cut up
3 pints oysters
2 lb firm fish cut into bite sized chunks (cobia, flounder, drum)
4 large Vidalia or sweet onions (coarse chopped)
6 stalks celery (chopped)
2 large bell peppers (diced)
1 14.5 oz can crushed tomatoes
1 14.5 oz can peeled tomatoes
4 tablespoons cooking oil
6 cloves garlic (minced)
6 beef bullion cubes
2 bay leaves
1 tbs cayenne pepper
salt
pepper

In a very large pot, sauté the onions, celery, garlic and bell peppers in oil for 3 minutes.  Add water and bring to near boil.  Mix in the roux and stir continuously until fully dissolved.  Reduce heat to simmer and stir in crushed & peeled tomatoes, smoked sausage, chicken, fish, bullion cubes, bay leaves, cayenne pepper and salt & pepper to taste.  Simmer covered for 40 minutes stirring occasionally.  Add shrimp and oysters and stir.  Simmer for another 10 minutes.  Serve over cooked brown rice.  Serves 10+.

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