Saute onion and celery in
owl, combine the ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
orizo has rendered some fat and begins to brown, about
hours
Pork Belly and Shrimp
Sprinkle sugar over bottom
aucepan over medium heat. Cook and stir shallots until translucent, about
lime juice, and salt. Set aside.
Bacon and Shrimp Tacos: In a
Make a small roux on side to add in later.
Saute onion, bell pepper, celery, onion tops and parsley for about 15 minutes.
Mix cornstarch and 1/2 cup water.
Pour in with sauteed mixture and cook for about 10 minutes.
Add in soups and 2 cans of water. Cook on low heat, stirring constantly, for 20 minutes.
Add desired crab and shrimp and cook for 15 minutes.
Serve over rice.
>and shrimp (if frozen).
Cut in half.
Peel and devein shrimp
minutes.
Add in shrimp; saute until they turn pink
Mix all ingredients except cheese and pasta. Spoon mixture into broiling pan and broil 5 minutes. In meantime, boil water for pasta. Cook pasta. Turn scallop and shrimp and broil and additional 5 minutes. Serve this over pasta, add cheese (if desired) and serve.
Cut scallops in half and combine with shrimp.
Cut pea pods in
Saute onions, green peppers and garlic in olive oil.
When soft, add pepper, thyme, cayenne pepper, bay leaf, brown sugar and salt.
Stir well.
Add tomatoes; cook over low heat 30 minutes or until sauce is thick.
Add mushrooms and celery and cook for a few more minutes.
Add parsley and shrimp or scallops and cook 5 to 10 minutes until shellfish is cooked through.
Serve over rice immediately so that shellfish will not overcook.
In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.
ith the oil and season with salt and pepper. Bake for
killet.
Slice scallops in and simmer 1 1/2 minutes
ook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers
Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
Cook on Low until potatoes are tender, about 6 hours.
Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.
ter.
Add pepper, parsley and vegetables.
Bring to boil
ork, 2 tsp soy sauce and garlic in a bowl. Cover
Drizzle with oil and maple syrup. Cover and cook on low heat