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New England Clam Chowder

New England Clam Chowder

  • 4 strips smoked bacon, chopped
  • 4 stalks of celery, chopped
  • 1 medium white onion, chopped
  • 4 potatoes, peeled, cubed and soaked in just enough water to cover
  • 1.5 tablespoons flour
  • 2 cans of canned clams, liquid set aside and reserved
  • About 15 medium cherrystone clams, washed and soaked*
  • 1 cup of skim milk (or whole)
  • 1 cup half and half (or heavy cream)
  • thyme (dried, about 1 tsp)
  • sea salt and pepper

Method –  In a pan on high heat, place the cherrystone clams in about a cup of water. Cover and bring to a boil. Remove clams immediately after opening. Separate clams from their shells and set aside. Reserve half of the cooking liquid, removing any grit or pieces of shell. In a large stockpot, fry bacon and render the fat. When bacon is crisp, remove and set aside. Cool and crumble (this will serve as an optional garnish). To the hot bacon fat, add onions and saute until translucent. Add celery and cook for an additional two minutes. Season with thyme, a little salt and pepper.
To mixture, add flour to create a roux. When celery and onion is coated with the flour, add the reserved clam juice, potatoes and water in which potatoes were soaked. Season with more pepper. Cover and bring to a boil. The liquid will be thick. When potatoes are halfway cooked, slowly pour in the milk and the half and half, whisking the hot liquid as you go. Season with more salt and pepper if necessary. Lower the heat to a medium-high and simmer. When soup is thickened (lightly coats the back of a spoon), add the clams and simmer for an additional 2 minutes. Allow to sit for about 5 minutes, then serve with a little chopped parsley and the crumbled bacon from earlier. Serves 6.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/worldpeas/recipes/new-england-clam-chowder

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Crawfish Etouffee

  • Spice Mix:
  • 2 teaspoons of salt
  • 2 teaspoons of cayenne pepper
  • 1 teaspoon of white pepper
  • 1 teaspoon of black pepper
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of dried thyme
  • For sauce & fish:
  • 1/2 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/4 cup vegetable oil
  • 3/4 cup all purpose flour
  • 3 cups fish stock
  • 1/4 cup unsalted butter
  • 2 pounds crawfish tails plus whole fish for garnish
  • 1 cup chopped green onion for garnish
  • Steamed rice

Method –  In a heavy bottomed pot heat the oil until smoking hot, add the flour and whisk continually until the roux reaches a dark reddish brown color.  This can take up to 5 minutes.  This mixture is very hot-be careful. Plunge the aromatic vegetables (celery, green bell pepper, and onion are known as the Holy Trinity of Cajun cooking) and 1 tablespoon of the spice mix into the hot oil and remove from the heat.  Stir until slightly cooled.  Add the fish stock and bring to the simmer. In another saute pan heat the butter and saute the crawfish tails.  Season with additional spice mix to taste. Combine the fish and sauce, and serve with steamed rice garnished with whole cooked crawfish and minced green onions.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/mickeykitterman/recipes/crawfish-etouffee

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

crab pesto linguine

  • 16 oz spinach leaves
  • 3 garlic cloves
  • 1/2 C parmigiano reggiano
  • 1/4 C toasted walnuts
  • 1/2 C olive oil
  • 1 anchovy fillet
  • fresh lemon juice
  • salt
  • freshly cracked black pepper
  • 2-3 T cooked crabmeat
  • 1/2 fresh tomato, diced
  • 1 T pesto sauce
  • 1 T olive oil
  • a pinch of red pepper flakes
  • parmigiano reggiano, to taste
  • linguine noodles

Method –  Toss cooked linguine (or any pasta cut of choice) in pesto sauce. Add cooked crab meat. Plate. Drizzle with olive oil. Sprinkle diced tomatoes on top, as well as red pepper flakes and freshly cracked black pepper. A little (or maybe a lot of) cheese wouldn’t hurt.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/kimmallari/recipes/crab-pesto-linguine

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Tom Yum Soup

    • 4 Cups water
    • 3 Stalks lemon grass, crushed with a pestle
    • 6 Lime leaves, torn into three strips
    • 1 5cm Knob of galangal root, sliced thinly and lightly crushed
    • 4 Chilli padis, sliced in half and lightly crushed
    • 4 Small button mushrooms, halved
  • 300g Shrimps, shelled and deveined
  • 2 Small limes, juiced
  • 4 tbsp Fish sauce
  • 2 tsp Sugar
  • Mung bean vermicelli, soaked in hot water for ten minutes

Method –  In a large pot, bring the water to boil. Add lemon grass, lime leaves and galangal. Let boil for about 2 minutes to allow flavours to infuse and mingle. Add fish sauce, chili and sugar. Keeping the water boiling, add mushrooms, shrimps and lime juice. Taste and adjust accordingly- soup should be slightly spicier and sourish than sweet and salty. Add softened vermicelli and serve immediately. Serves 4

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/thecoffeesnob/recipes/tom-yum

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Asian Summer Rolls

  • 6 pcs Shrimp ( shelled,cut half and boiled)
  • Small pack of vermicelli rice noodles
  • 1 pc Cucumber ( peal and cut like matches)
  • Lettuce (cut like matches)
  • Carrot (cut like matches)
  • 2 Rice paper
  • Sauce:
    • 3 tbsp Peanut butter
    • 1 tbsp Sugar
    • 1/2 tbsp Rice vinegar
    • 2 tbsp Water

Method –  Soak rice paper into hot water so the rice paper will be soft. Place the rice paper on cutting board. Put rice noodles, lettuce, carrot and cucumber. roll it half add 3 shrimp and roll to the end. For the sauce: mix peanut butter with sugar and vinegar, add water and cooked it a while till simmer, set aside (6 shrimp can make 2 rolls). When mixing peanut sauce, continue to add water if the sauce too thick.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/marykal77/recipes/asian-summer-rolls

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Fettucine Alfredo w: Shrimp, Asparagus and Grapes

  • 1/2 Pound of shrimp, peeled and deveined
  • Asparagus, cut into 3 inch sections
  • Handful of sweet, red grapes (seedless)
  • 1 Box dry linguine pasta (even better if fresh pasta)
  • 1.5 Pints of heavy cream
  • Handful of grated parmesan or pecorino romano cheese
  • 1 tsp Red pepper flakes
  • Splash of white wine
  • Olive oil
  • Salt and pepper to taste

Method –  Cook in boiling salted water until al dente. Into a pan with hot olive oil, add red pepper flakes, shrimp and salt. When halfway cooked, add a splash of white wine. Allow the alcohol to cook off, then remove shrimp from heat and set aside.  Into the same pan, pour in the heavy cream and lower the heat to medium. While constantly stirring cream, add handful of grated cheese. Add pepper to taste. When cream has slightly reduced, add asparagus and shrimp. Cook for 3-4 minutes then remove from heat. Stir in cooked pasta and season if necessary. Add grapes when you’re ready to serve and top with more grated cheese.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/worldpeas/recipes/fettucine-alfredo-w-shrimp-asparagus-and-grapes

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Chili Shrimp over Pasta

  • 30 – Peeled, Frozen Raw Shrimp
  • 2 Cups – Spinach
  • 2 Cups – Diced Tomatoes
  • 1 Can – Mushrooms
  • 2 Tbs – Chili Powder
  • 1 Tbs – Black Pepper
  • 1 Tbs – Garlic Powder
  • 1/2 Cup – Lemon Juice
  • 1/2 Cup – Vegetable Oil
  • 1/4 Cup – Red Wine
  • 1 Box – Whole Wheat Elbow Noodles

Method –  Allow shrimp to thaw. If not already peeled, do so while shrimp are still cold, but not frozen.  Add 1/4 cup vegetable oil. Add thawed shrimp. Add 1 tbs chili powder. Cook until pink. Discard liquid, place shrimp in mixing bowl. Mix remaining chili powder with shrimp. For the veggies, set stove to medium. Mix spinach, tomatoes, and mushrooms in large pan. Add 1/4 cup lemon juice. Add 1/4 cup vegetable oil. Add 1/4 cup red wine. Add 1 tbs pepper. Add 1 tbs garlic powder. Allow vegetables to cook for at least 10 minutes or until liquid is mostly gone. Serve over noodles, add vegetables and shrimp. Garnish with grated parmesan cheese. Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/jscanzoni/recipes/chili-shrimp-over-pasta

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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