Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
Reduce heat, cover, and simmer 20 minutes.
Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
Garnish, as desired.
Put butter and oil in skillet over medium heat until butter melts and mixture bubbles.
Add wine, garlic, rosemary, oregano and onion.
Cook, stirring until wine evaporates and butter is golden.
Reduce heat and add tomatoes.
Cook until heated through, 2 to 3 minutes.
Add shellfish, parsley, sugar and salt and pepper.
Stir until shellfish is heated through and serve over hot pasta.
Serves 6.
Melt butter and olive oil in large skillet until bubbles. Add dry white wine, garlic cloves, rosemary, oregano and onion. Cook, stirring until wine evaporates and butter is golden, but not brown.
Reduce heat to medium and add drained Italian tomatoes. Add shellfish, parsley, sugar, salt and pepper to taste.
Stir until seafood is thoroughly heated through.
Serve over hot pasta such as fettucine or spaghetti.
Serves 6.
side.
To make the shellfish and rice, heat the oil
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
s ready when the
shellfish
is
open and
ice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops
n the fish (not the shellfish yet), as well as the
s ready when the
shellfish
is
open and
bring to a boil. Place shellfish in a steaming rack or
----Shellfish Spice Mix----.
Combine all
Boil various shellfish for 30 minutes and reserve
o a serving plate. Add shellfish starting with the ones that
crubbing shells.
Steam the shellfish just enough so that the
id and steam until the shellfish are open. Remove from pan
Prepare the fish and shellfish (remove bones, skin and shells).
Refrigerate the fish and shellfish.
Put bones, skin and shells and water into a microwave-safe casserole.
Cover. Microwave on High power for 5 minutes. Remove.
Do not uncover. Allow to cool. Strain.