Shrimp Misto

Shrimp Misto
Shrimp Misto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound u-16 cleaned shrimp

  • 1

    lemon sliced thin

  • 2

    sprigs rosemary

  • 1/2

    cup cornstarch

  • 1/2

    cup all purpose flour

  • to

    and pepper to taste

  • Oil for frying

  • Bay Scallop Salad

  • 6-8

    6-8

  • 1 45

    bay scallops poached for 45 seconds

  • 1

    minced jalapeno (seeded and ribbed)

  • 1

    bulb fennel, small dice

  • 2

    of 2 lemons

  • 2

    and zest of 2 limes

  • 2

    tablespoons chopped dill

  • 4

    radishes, sliced thin

  • Large pinch of salt

  • 3

    ounces extra virgin olive oil

  • 1

    scallops in lime juice and lemon juice. Let stand for 1 hour. Toss with remaining ingredients and serve.

  • Roast Snapper

  • 6-8

    6-8

  • 3-4

    3-4 pound snapper, scaled and gutted

  • Fennel fronds reserved from scallop dish (greens from top of fennel bulb)

  • 1

    orange, quartered

  • 2

    cloves garlic

  • 1

    lemon juiced and zested

  • 1/4

    cup chopped mint

  • 3

    ounces extra virgin olive oil

  • Salt

  • Grilled Swordfish with Escarole

  • 5

    5 ounce swordfish steaks

  • Olive oil

  • 1

    teaspoon coriander

  • Salt

  • 1

    of 1 orange

  • 1

    clove minced garlic

  • 1

    shallot minced

  • 2

    tablespoon olive oil

  • 2

    bunches chopped escarole

  • 1

    of 1 orange

  • 1

    tablespoon honey

  • 1/4

    cup toasted almonds

  • Salt

  • Baked Oysters

  • 24

    oysters on the half shell

  • 1/2

    cup chopped parsley

  • 1/2

    cup panko bread crumbs

  • 2

    cloves minced garlic

  • 1

    minced jalapeno

  • 1/4

    cup fresh grated horseradish

  • 1/4

    cup extra virgin olive oil

  • to 1

    to side. Mix remaining ingredients. Place 1 tablespoon of mixture over each oyster.

  • to 475 3

    475 degrees. Place oysters on baking sheet and bake for 3 minutes or until golden brown.

  • Serve with lemon wedges.

  • Mussels in Tomato Broth

  • 1

    pound mussels

  • 3

    cloves sliced garlic

  • 1

    sliced shallot

  • 1/2

    teaspoon chile flakes

  • 1/4

    cup chopped flat-leaf parsley

  • 4

    ounces white wine

  • 6

    ounces chopped peeled tomatoes

  • 2

    ounces extra virgin olive oil

  • Sweat garlic and shallots over medium heat. Add mussels, wine and tomatoes and cook until mussels open. Remove from heat and add parsley and olive oil. Stir in and serve.

Directions

Mix cornstarch and flour with a large pinch of salt. Toss remaining ingredients in flour. Shake off excess flour. Fry in 350-degree oil for 3-4 minutes until golden brown. Drain on paper towels. Sprinkle with sea salt and serve.

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