Seafood Antipasto With Tonnato Wasabi Dip Recipes

Steps:

• For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.
• For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.
• For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.
• Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.

Steps:

• Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

Steps:

• Preparation: Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove. Place scallops in steamer. Steam, covered, till scallops are just done. Remove. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

Steps:

• In large resealable food-storage plastic bag or glass baking dish, mix all ingredients. Gently move ingredients around in bag to mix well.
• Refrigerate at least 2 hours but no longer than 12 hours to blend flavors. Drain before serving. Store in refrigerator.

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

Steps:

• Combine dressing ingredients Blanch fennel -4 minutes Assemble salads Combine on each plate Spinach Tomatoes Mushrooms fennel provolone wedges Basil - chopped Steam clams Combine dressing for shrimp an octopus Toss shrimp and octopus in oil/garlic mixture Place on perforated grill rack. Grill 2-3 minutes per side Place seafood on top of salad and dress.

Steps:

• Thaw, drain and slice crab.
• Combine sliced mushrooms and cucumbers.
• Drain artichokes, reserve liquid.
• Combine the artichoke liquid with lemon juice, vinegar, garlic and spices.
• Pour over mushrooms and cucumbers.
• Marinate for two hours in the refrigerator.
• Drain the vegetables.
• Arrange the crab, tomatoes, cucumbers and mushrooms, and cheese attractively on a lettuce lined salad plate.