nd pepper.
Sauce -- In a small sauce pan, add the
In a large skillet, heat oil over
Flatten the breasts gently with a meat mallet. Dredge lightly in
Just be sure to use a good quality seasoning.
.
In a large Ziplock freezer bag, mix
oint. A lettuce base
illed a 10 cup size tupperware container.
Peel the Shrimp and
o a simmer until thickened 5-10 minutes.
Add shrimp, simmer
In a skillet on medium -high heat
>Shrimp -- Peel, leave the tails on and devein. To devein, run a
To make the shrimp:
Drop the shrimp into boiling water flavored
In a large pot over moderate heat
Mince shrimp quickly in a food processor. Add scallops, sprinkle
Using a non-stick, 9\" skillet or
Combine all ingredients but the olive oil with a hand blender or in a food processor, slowly add the oil to the mixture while blending to create a good emulsion. Put the shrimp in a bag and cover with 1/2 of the mixture. Marinate for at least 2 hours (overnight is best)
Place remaining marinade in a small saucepan and reduce by 1/3 until it thickens and will coat the back of a spoon.
Grill the shrimp until just cooked then coat with a generous coating of the reduced marinade.
br>In a deep skillet with a good lid (I use a wok) heat
y packets of raw, tiny shrimp. The cooked ones (which are
nutes. Remove to a plate lined with a paper towel to
king sheet 4 inches below a preheated broiler until blackened and
Give the clams a good scrubbing, discarding any with cracked