Shellfish With Spicy Island Dip Food

SHELLFISH BOIL WITH SPICY GREEN DIPPING SAUCE

Shellfish Boil with Spicy Green Dipping Sauce image

Provided by Rick Martinez

Categories Onion Potato Kid-Friendly Dinner Clam Lobster Mussel Shrimp Fennel Corn Summer Boil Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield 8 Servings

Number Of Ingredients 23

Ingredients

1 pound thick-cut smoked bacon, cut into 1" pieces
3 large onions, chopped
2 large fennel bulbs, chopped
1 750 ml bottle dry white wine
1 cup kosher salt
16 ounces chili-garlic sauce
1 cup Old Bay seasoning
4 pounds medium red-skinned potatoes
3 (1 1/2-2-pound) live lobsters
2 pounds mussels, scrubbed, debearded
24 littleneck clams, scrubbed
6 ears of corn, husked, cut in half
2 pounds head-on, shell-on jumbo shrimp
4 serrano chiles, finely grated
1 tablespoon finely grated lime zest
1/2 cup fresh lime juice
1/2 cup grapeseed oil
3 tablespoons distilled white vinegar
1 teaspoon sugar
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
Special equipment:
Made of restaurant-grade aluminum, the 40-quart Vollrath 68270 Boiler/ Fryer with Basket is brawny enough to handle this family-size seafood boil. ($108; webstaurantstore.com)

Steps:

Cook bacon in pot (a.k.a. boiler) over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Add onions and fennel and cook, stirring occasionally, until lightly golden and tender, 8-10 minutes. Add wine, salt, and 15 quarts cold water; cover pot and bring stock to a rolling boil. Cook 30 minutes.
Stir chili-garlic sauce and Old Bay into stock; increase heat to high. Place potatoes in basket insert and carefully lower into pot. Cover pot and return stock to a boil; cook 10 minutes. Add lobsters, mussels, clams, and corn to basket, cover, and return to a boil, about 5 minutes. Add shrimp, turn off heat, and let sit, covered, until just cooked through, about 5 minutes. Stir in 16 cups ice water and let sit, covered, 15 minutes to infuse. Meanwhile, whisk chiles, lime zest, lime juice, oil, vinegar, and sugar in a small bowl. Let sauce sit at room temperature 30 minutes to let flavors meld.
Carefully lift out basket and place on a rimmed baking sheet. Arrange potatoes, corn, lobsters, clams, mussels, and shrimp on several layers of newspapers to absorb excess moisture; discard stock. Stir basil and mint into sauce and serve alongside seafood and vegetables.

SPICY SEAFOOD SHELL APPETIZERS

Spicy Seafood Shell Appetizers image

These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty.

Provided by Mary Beth Blum

Categories Appetizers and Snacks Pastries

Time 20m

Yield 18

Number Of Ingredients 10

Ingredients

1 ½ cups mayonnaise
⅔ cup grated Parmesan cheese
⅔ cup shredded Swiss cheese
⅓ cup chopped onion
2 teaspoons Worcestershire sauce
10 drops hot pepper sauce
1 (4 ounce) can small shrimp, drained
1 (6 ounce) can crabmeat, drained and flaked
2 (2.1 ounce) packages mini phyllo tart shells
paprika

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
Form phyllo dough into shells. Fill shells with the mixture.
Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.6 g, Cholesterol 33 mg, Fat 18.6 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 236.2 mg, Sugar 0.5 g

SPICY ISLAND SHRIMP

Spicy Island Shrimp image

My husband got this recipe while he was living on St. Croix Island. We've served the zippy shrimp dish on several holiday occasions. I'm amazed at how even those who claim not to care for shrimp come out of their shells and devour them when they're prepared this way! -Teresa Methe, Minden, Nebraska

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 large green pepper, chopped
1 large onion, chopped
1/2 cup butter cubed
2-1/4 pounds uncooked large shrimp, peeled and deveined
2 cans (8 ounces each) tomato sauce
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and thinly sliced green onions

Steps:

In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

Nutrition Facts : Calories 293 calories, Fat 17g fat (10g saturated fat), Cholesterol 293mg cholesterol, Sodium 1013mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.