Wonderfully Delicious Seafood Stew

1. 1/3 cup extra virgin olive oil

2. 4 crushed garlic cloves

3. 6 peeled and seeded Roma Tomatoes cut into thin strips

4. 1 cup Clam Juice

5. 1/2 cup Dry White Wine

6. 1 pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks

7. 16 large peeled and deveined Raw Shrimp

8. 16 Sea Scallops

9. 1/2 cup finely shredded fresh basil leaves

10. 1/2 cup chopped flat leaf parsley

Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.

Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood)

Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!)

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Shrimp Creole Recipe

1. 2 lbs. Peeled and Deveined Shrimp ( Save Shells And Tails For Shrimp Stock )

2. 2 Tbsp Butter

3. 1 Tbsp Vegetable Oil

4. 1 Large Onion, finely chopped

5. 2 Ribs Celery, finely chopped

6. 1 small Green Pepper, finely Chopped

7. 2 Tbsp Creole Seasoning

8. 2 Tbsp Tomato Paste

9. 2-1/2 Cups Very Ripe Fresh Tomatoes, Diced

10. 1/2 Cup Dry White Wine

11. 2 Cups Shrimp Stock

12. 2 Tbsp Garlic, minced

13. 2 Bay leaves

14. Cayenne to taste

15. Ground Sea Salt to taste

16. 1 tsp Black Pepper

17. 1 tsp White Pepper

18. 1 bunch Fresh Thyme

19. 2 Tbsp Tabasco

20. 1 Tbsp Worcestershire Sauce

21. 1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness

22. 1/8 Cup Flat Leaf Parsley, minced

23. Large Pot Of Hot Buttered White Rice

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.

When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.

Shrimp Stock Recipe

1. The Shells and tails from 2 lb. of Shrimp

2. 1/2 Cup chopped Onion

3. 1/4 Cup chopped Celery

4. 2 Garlic Cloves

5. 1 Lemon sliced

6. 2 Fresh Bay Leaves

7. 3 Sprigs Fresh Thyme

8. 1 tsp. Black Peppercorns

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer.

Stock freezes very well. I always break it up into one use batches by putting it into those plastic zip lock containers. Just remember to leave about 1 inch of headroom as it will expand when it freezes.

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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090. If your writing about a post include the URL to the post.

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3 Great Coconut Shrimp Recipes

If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.

If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs

1-3/4 cups all-purpose flour

3/4 cup beer

1 tablespoon baking powder

2 lb. medium shrimp, peeled and deveined

coconut oil

3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper

2-1/4 teaspoons salt

1-1/2 teaspoons sweet paprika

1-1/2 teaspoons black pepper

1-1/4 teaspoons garlic powder

3/4 teaspoon onion powder

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple

1/3 cup chopped red onion

1/4 cup finely chopped fresh cilantro

1/4 cup pineapple preserves (or apricot-pineapple preserves)

1 tablespoon finely chopped seeded fresh jalapeno chili

1 1/2 tablespoons fresh lime juice

1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked

1/3 cup coconut milk, canned and sweetened

2 tablespoons lime juice

1 garlic clove, crushed

1 teaspoon red chili peppers, seeded and minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground white pepper

12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut

1 cup chopped cilantro

1 cup chopped green onion

2 tablespoons fresh lime juice

2 tablespoons minced fresh ginger

1 to 2 teaspoons minced garlic clove

1/2 teaspoon sea salt

1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked

3 tablespoons lime or lemon juice

3 cups coconut milk

1 large onion

3 cloves garlic

Finely chopped hot pepper to taste

1 lb. tomatoes, peeled and chopped

1 Tbsp. vinegar

1 t. fresh chopped thyme

Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

To peel shrimp, pull off the head, if its still on. Then pull off the legs on the inside curve of the shrimp and peel off the shell, beginning at the top by running your thumb under the section of the shell located between the legs. The tail shell may be left on the shrimp for show, if desired. Using a small knife or shrimp deveiner, make a slit down the back of the shrimp, and remove the sand vein.