Venus De Milo Seafood Scampi Recipes

Steps:

• Sautee the bacon over a medium fire until it begins to brown.
• Add the garlic and the vegetables and sauté until the vegetables begin to wilt.
• Remove from the fire.
• In a double boiler melt the butter.
• Skim the clear butter off of the top with a ladle and place in a measuring cup discarding the milky portion that remains.
• Crush 1-1½ sleeves of Ritz Crackers and measure off 2 cups.
• Combine ½ cup of drawn butter with 2 cups of Ritz Crackers.
• Adjust the seasoning if needed.
• Combine the Ritz Cracker and butter mixture with the vegetable mixture.
• To make Clams Casino: Wash and open little neck clams being careful to retain as much of the juices as you can. This is accomplished by not tipping the clams. Stuff the clams with casino topping and place a small square of raw bacon on top. Broil in a 375° F oven until the crumbs are brown and the bacon is crispy. Serve with cocktail sauce.

Steps:

• In a large pot brown ground beef.
• Drain fat.
• Add broth, water, celery, soup mix and tomatoes.
• Bring to a boil, reduce heat and simmer for about 5 minutes.
• Add pasta and frozen vegetables, along with worcestershire sauce and hot pepper sauce, and cook for 10 minutes more.
• Serve with parmesan cheese, if desired.

Steps:

• Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.
• Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.

Steps:

• In a large pot brown ground beef, stirring to break up.
• Drain well.
• Add broth, onion soup mix, water, tomatoes, bring to a boil, reduce heat simmer 5 minutes, add frozen vegetables, continue to simmer 10 minutes more.
• Stir in pasta cook about 8 minutes more till pasta is done.
• This makes a fast, great-tasting soup in no time at all--freezes well.

Steps:

• In a bowl mix first 7 ingredients.
• Pat seafood dry.
• In nonstick 12 inches skillet, heat 2 tsp oil over medium heat.
• Add scallops and cook 2-3 minutes or until just opaque,turn over once. Transfer to medium bowl.
• Add remaining oil to skillet and cook shrimp 2-3 minutes or until just opaque stirring frequently. Transfer to medium bowl.
• Add tomatos, basil,and wine to skillet; cook until almost dry, stirring.
• Stir in butter until just melted.
• Remove from heat and stir in seafood.

Steps:

• In the top of a large double boiler set over simmering water, combine the butter and oil.
• When the butter has melted, add the garlic.
• When the garlic becomes translucent, stir in the parsley, lemon juice and wine.
• When this liquid is hot, add the seafood (this should be about 20 minutes before serving).
• The scallops will be firm but not hard, the shrimp, pink, and the haddock, flaky, when done.
• Serve over the pasta of your choice.

Steps:

• Boil pasta just until al dente. Drain, set aside.
• In Dutch Oven, brown ground beef until no longer pink. Drain off grease.
• Sprinkle onion soup mix over meat. Stir to combine.
• Add remaining ingredients and let simmer 15-20 minutes. Season to taste.

Steps:

• Prepare the lobsters for broiling and set aside.
• After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
• Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
• In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
• Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
• Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
• Next, divide the seafood into equal parts and fill the lobster body.
• Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
• Pre-heat the oven to 375 degrees F.
• Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
• Serve at once with lemon wedges and drawn butter.

Steps:

• In a heavy sauté pan melt 4 tablespoons of butter.
• When the butter begins to bubble add the garlic and shrimp and sauté for about a minute.
• Next add the scallops and the lobster meat and sauté until the scallops are white and firm.
• Sprinkle the flour over the seafood while tossing or stirring.
• Add the clam juice, white wine, parsley, and lemon juice and simmer for about a minute or until the liquid begins to thicken.
• Add the light cream and return to a simmer. Adjust seasoning and add the butter swirl just before serving.
• Serve over hot angel hair pasta.
• NOTE: What is a butter swirl? A butter swirl is a portion of tempered butter that is added to a sauce just before serving to enhance the flavor, texture, and appearance. A butter swirl will aid in binding a sauce and it will also introduce a sheen, which is a visually appealing. By tempered we mean butter that is at room temperature.