Ingredients:
16 cherry tomatoes, whole
4 zucchini, sliced 1/2-inch
2 onions, peeled and sliced
2 red bell peppers, seeded and cubed
4 pounds shrimp, unpeeled
Methods:
1. Preheat grill.
2. Alternate pieces of tomato, zucchini, onions and red bell peppers on barbecue skewers.
3. Place on barbecue grill and cook until nearly done, about 10 minutes.
4. Add shrimp to the skewers and cook until the shrimp begins to curl and turn a bright pink.
Ingredients:
1 fresh pineapple
1/2 cup chopped bell pepper
3 green onions, chopped
3 tablespoons soy sauce
1 1/2 teaspoons sugar
1 teaspoon fish sauce
1/2 teaspoon turmeric
1 tablespoon water
2 tablespoons peanut or vegetable oil
1 pound small shrimp, shelled and deveined
2 garlic cloves, finely minced
5 cups cooked rice
1/4 cup finely chopped fresh cilantro, chopped
Methods:
1. With a sharp knife, carefully cut the top and bottom off the pineapple. Remove the shell, cutting enough to just remove the “eyes”. Cut pineapple in quarters and remove the core. Cut up enough pineapple into 1/2-inch pieces to measure 1 1/2 cups. Set aside. (Serve the remaining pineapple as an accompaniment with the meal.)
2. In a bowl combine the pineapple pieces, bell pepper, and green onions. Set aside.
3. In another bowl whisk together the soy sauce, sugar, fish sauce, turmeric, and water. Set aside.
4. In a wok or heavy skillet heat 1 tablespoon of the oil over medium-high heat until it is hot, and stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, (do not over cook) and transfer to a bowl.
5. Heat the remaining oil over medium-high heat the same as above and stir-fry the garlic for 5 seconds.Add the rice and stir-fry the mixture for 1 minute, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute.Add the pineapple mixture and the shrimp, stir-fry for another minute, or until heated through.Remove from heat and stir in the cilantro.
Ingredients:
1 pound fresh or frozen sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 (10-ounce) package pre-washed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces
Methods:
1. Thaw scallops, if frozen.Rinse scallops pat dry.In a plastic bag combine flour and seasoning.Add scallops toss to coat.In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
2. Add spinach to skillet sprinkle with water.Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted.Add vinegar toss to coat evenly. Return scallops to skillet heat through. Sprinkle with bacon.
Ingredients:
8 cups water
4 cups white distilled vinegar
1 1/3 cups old bay seasoning
1/2 cup coarse salt
1/2 cup dry mustard
1/4 cup cracked black pepper
1/4 cup red chili flakes
48 live blue crabs
Methods:
1. In a large pot with a steaming rack, combine water and vinegar.
2. In a small bowl, mix together the Old Bay, salt, mustard, pepper, and chili flakes.
3. Layer crabs on the rack, sprinkling the spice mixture over each layer.Tightly cover, placing a weight on the lid to deter escapees.
4. Boil over high heat until crabs are bright red, about 20 minutes.
5. Turn them out onto a newspaper-covered table, preferably outdoors, and dig in. Drawn butter and lemon are fitting accompaniments.
Ingredient
1/3 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon chopped celery
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 tablespoon chopped flat-leaf parsley
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 pound fresh lump or jumbo crab meat, picked over
2 cups soft white bread crumbs, divided
1/4 cup butter (no substitutions)
4 tablespoons vegetable oil, divided
Lemon wedges
Methods:
1. Combine mayonnaise, egg, celery, green pepper, onion, parsley, lemon juice, mustard, seafood seasoning, Worcestershire sauce and Tabasco sauce in a bowl.Fold in crab meat and 1 cup bread crumbs, just until blended.
2. Line a baking sheet with waxed paper. Place remaining 1 cup bread crumbs on a large plate. Set aside.
3. Gently shape a rounded 1/3 cup crab mixture into a 2 1/4-inch patty; coat lightly with bread crumbs. Transfer crab cakes to prepared baking sheet. Repeat process with remaining crab mixture and crumbs. Refrigerate 4 hours.
4. Meanwhile, make clarified butter. Microwave butter on HIGH (100%) in 1-cup glass measure covered with plastic wrap 1 to 1 1/2 minutes, until melted. Let stand 2 minutes until milk solids settle to bottom. Skim off foaming top; discard. Pour clear liquid into cup.
5. Heat oven to 250*F (120*C).
6. Heat 1 tablespoon clarified butter and 2 tablespoons oil in skillet over medium heat.When hot, add 4 crab cakes and cook until golden, about 4 minutes.Turn cakes and cook 4 minutes more.Transfer cakes to baking sheet keep warm in oven.Wipe out skillet and cook remaining cakes with remaining butter and oil. Serve with lemon.