Alaska King Crab and Shrimp Risotto
Alaska King Crab and Shrimp Risotto
Ingredients
- 1/2 medium-sized onion, diced
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1/2 bottle pale ale
- 14 ounces chicken stock, hot
- 7 ounces water, hot
- 1 cup pink shrimp, cooked
- 1 king crab leg, cut into quarter inch rounds, cooked
- 1 tablespoon tarragon, chopped
- 1 tablespoon chives, chopped
- 2–3 tablespoons butter
- 1/4 cup parmesan cheese
Directions
In a medium-sized pan over medium heat, sauté onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate. Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy).
Fold in king crab, pink shrimp, chopped herbs, butter, and parmesan cheese.
Chef Stefani Marnon, Alaska Chef, 2005 Great American Seafood Cook-off
Lemon Butter Shrimp
Lemon Butter Shrimp
Ingredients
- 2 pounds of shrimp peeled and deveined
- 1 1/2 stick of butter (unsalted)
- 1 clove of garlic minced or pressed
- Black pepper (to taste)
- Lemon, lime juice (to taste optional)
- 2 teaspoon hot sauce
Directions
Melt butter over low heat in large frying pan with lemon juice (optional). Sauté garlic in butter until translucent. Add shrimp, pepper, and hot sauce to taste. Stir until cooked. May be served over rice.
Recipe credit: Walter Coghlan
Poached Wreckfish with Leek Veloute and Rock Shrimp
Poached Wreckfish with Leek Veloute and Rock Shrimp
Corn and Leek Veloute
- 1 cup butter
- 2 ears Silver Queen Corn, shucked and cut off cobb
- 1 leek, white part thinly sliced
- 1 ¾ cups flour
- 1 teaspoon Old Bay Seasoning
- 1 pinch, cayenne pepper
- 1 pinch, white pepper
- ¼ teaspoon cumin
- 1 ¾ cups heavy cream
- 2 ½ cups water
- 1 cup lobster stock
- ½ cup crab stock
- Salt and pepper to taste
Combine all liquid ingredients and almost bring to a boil. In a medium stock pot melt the butter. Add vegetables and sauté until leeks are translucent and corn has light golden color. Add flour and stir to form roux (a thick paste). Add the hot liquid mixture, starting with small amounts at a time, slowly thinning the roux to avoid forming lumps. Add spices. Let cook on low until sauce consistency is achieved.
For Wreckfish
- 1 quart chicken stock
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 garlic clove, peeled
- 4, 6-ounce wreckfish filets
- ½ pound rock shrimp
- 1 tablespoon clarified butter
Bring chicken stock to 160 degrees, and add spices. Simmer for ten minutes. Add wreckfish and poach until an internal temperature of 138 degrees is achieved. Melt butter in small sauté pan. Sauté the rock shrimp until translucent. Top fish filets with rock shrimp and veloute.
Recipe credit: Chef Drew Hedlund of Fleet Landing Restaurant and Bar, Charleston, South Carolina
Salt and Pepper Gulf Shrimp
Salt and Pepper Gulf Shrimp
Salt and Pepper Gulf Shrimp Ingredients
- 8 head-on shrimp (body peeled)
- 1/2 cup corn starch
- 1/2 cup flour
- 2 cloves garlic (thinly sliced)
- 1/2 teaspoon cayenne pepper
- 2 green onions (sliced thin)
- 16 ounces corn oil
- 6 ounces of NOLA BBQ Sauce
Salt and Pepper Gulf Shrimp Directions
Combine flour, salt and corn starch. Toss shrimp in flour mixture. Heat oil in heavy sauce pot to 350 degrees. Fry shrimp in oil for 2-3 minutes. Remove from oil and allow to drain on dry paper towel. Toss cooked shrimp with cayenne, garlic, green onions and white barbecue sauce.
Sauce Ingredients
- NOLA BBQ Sauce
- 6 ounces white Worcestershire sauce
- 16 ounces Abita SOS beer, or another similar wheat pilsner
- 1 ounce hot sauce
- 2 cloves garlic (minced)
- 1 ounce rosemary (chopped fine)
- 4 ounces heavy cream
- 4 ounces butter
- 1 tablespoon black pepper
- 1/2 ounce oil
- Salt to taste
Sauce Directions
Heat oil in sauce pan, on medium heat. Add garlic and sauté for 1 minute. Add beer, allow to reduce by 1/2. Add Worcestershire, cream and hot sauce. Cook for 2 minutes on medium heat. Slowly stir in the butter then add rosemary and pepper. Season with salt to taste.
Recipe credit: Chef Christopher Lusk, Café Adelaide, Louisiana chef, 2010 Great American Seafood Cook-off.
Seafood Stew
Seafood Stew
Ingredients
- 4 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups no salt added diced tomatoes with juice
- 1 cup chicken broth
- 4 ounces green bean cut into 1-inch pieces
- 1 potato cut into 1/4 inch cubes
- 4 ounces fish fresh your choice (snapper works best) cut into bite size pieces
- 6 ounces small shrimp (41-50 per pound) peeled and deveined
- 1 teaspoon corn starch mixed with cold water
Directions
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt pepper; cook for roughly 1 minute.
Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
Add corn starch and water stirring constantly until thickened just enough to coat the back of a spoon.
Recipe credit: Walter Coghlan
Shrimp Creole
Shrimp Creole
Ingredients
- 3 to 4 pounds medium-size fresh shrimp, peeled, deveined
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 3/4 cup chopped green onions
- 1 large green pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 cup water
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper, ground
- 2 bay leaves
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon chopped parsley
- Hot cooked rice
Directions
Combine oil and flour in a Dutch oven and cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender.
Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally.
Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Recipe credit: Walter Coghlan
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