R & D Seafood

Recipes
Finfish Recipes | Seafood Appetizers | Grilled Seafood Recipes | Shellfish Recipes | Seafood Soups and Bisques

Pasta with Red Clam Sauce

1 Lb. Minced Clams	16 oz. Italian style tomatoes, cut
3 cloves garlic, minced	2 Tbsp. parsley flakes
1 Tbsp. olive oil	½ tsp. dried basil
¼ tsp. black pepper	16 oz. pasta
¼ tsp. crushed red pepper

Cook the pasta according to package directions. Drain the clams, reserving the liquid. In a large skillet over medium heat, sauté garlic for 30 seconds; add black pepper and red pepper. Cook and stir for 30 seconds more. Add reserved clam juice and undrained tomatoes to the skillet. Stir in parsley and basil, and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Add minced clams, and continue simmering for 15 minutes or until the sauce reaches the desired consistency. Serve over cooked pasta. Serves 4.

Stir-fried Scallops and Apples

1 Lb. bay scallops	3 Tbsp. margarine
2 stalks celery	1 fresh lemon
2 apples

Coarsely cut celery, and slice scallops. Peel and quarter apples. Heat margarine in a heavy skillet over high heat and stir-fry the celery for about 2 minutes. Add the scallops, sprinkling with juice from half the lemon. Add cut apple pieces to the mixture and cook for another 2 to 3 minutes, stirring constantly. Add more margarine if needed. Sprinkle with the juice from the remaining half of the lemon. Serves 3.

Easy Pasta and White Clam Sauce

1 Lb. fresh minced clams	¼ tsp. crushed red pepper
¼ cup minced onion	½ cup cream
½ cup olive oil	1 Lb. pasta, cooked and drained
½ cup chopped parsley	½ cup grated Parmesan cheese
2 cloves garlic, minced	1 egg yolk, lightly beaten

Heat oil in frying pan. Add onion and garlic and sauté until soft but not brown. Add fresh clams and liquid. Cook, stirring constantly, about 3 minutes or until clams are cooked through. Add parsley, red pepper and cream. Toss with Parmesan cheese and egg yolk. Serve immediately. Serves 3 to 4.

Lobster Thermidor

4 1½ Lb. lobsters, cooked	1/8 tsp. paprika
6 Tbsp. butter	1½ cups half-and-half
3 Tbsp. all-purpose flour	3 Tbsp. sherry
1 tsp. salt	½ cup shredded Cheddar cheese
½ tsp. ground nutmeg	parsley, for garnish

Remove lobster meat, but leave the shells whole. Do not twist the head from the tail, and leave the antennae on the head. Wash and drain the lobster shells. Place meat, roe and liver in a large bowl. Cover bowl and wrap shells; refrigerate both. About 25 minutes before serving place butter in a 3-quart saucepan over medium heat and blend in flour, salt, nutmeg and paprika. Stir in half-and-half and sherry. Cook, stirring, until thickened. Add meat and cook just until heated, stirring occasionally. Preheat the broiler. Place shells on rack in broiling pan. Fill with lobster mixture and sprinkle with cheese. Broil until mixture is hot. Place lobsters on plate, garnish with parsley. Serves 4.

Dad's Famous Stuffed Shrimp

12 jumbo shrimp	4 Tbsp. butter
4 oz. bay scallops	½ cup crushed Ritz crackers
4-oz. crabmeat	½ cup crushed Saltines
½ cup water

Peel and devein the shrimp, leaving the tails intact. Remove and discard the large vein running along the back, or outside curve, of the shrimp. Preheat the oven to 375ºF. Cut the scallops into small pieces. In a small saucepan, combine the scallops, 2 tablespoons butter and the water. Boil the scallops until cooked through, about one minute. Drain, reserving the liquid. Shred the crabmeat, and melt the remaining 2 tablespoons butter. Combine the crabmeat, scallops, Ritz crackers, Saltines and melted butter. Mix well. Mix in the reserved liquid, in small amounts, until the stuffing reaches the desired consistency. Split the shrimp along the back, and arrange on a greased cookie sheet. Place equal amounts of the stuffing on each of the shrimp. Sprinkle with paprika, if desired. Bake 20 minutes, or until done. Serves 4.