Venus De Milo Seafood Scampi Recipes

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:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

Steps:

• Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
• Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
• Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
• Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.

Steps:

• Wash the diced potatoes, drain and place in a stock pot with the clam juice.
• Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
• In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
• Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
• Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
• Add the remaining potatoes, clams, and stock and bring to a simmer.
• Add the light cream, black pepper, and dill weed and return to a simmer.
• Adjust the seasoning.
• Serve at once with crusty bread or oyster crackers.

Steps:

• 1 In a heavy sauté pan melt 4 tablespoons of butter. 2 When the butter begins to bubble add the garlic and shrimp and sauté for about a minute. 3 Next add the scallops and the lobster meat and sauté until the scallops are white and firm. 4 Sprinkle the flour over the seafood while tossing or stirring. 5 Add the clam juice, white wine, parsley, and lemon juice and simmer for about a minute or until the liquid begins to thicken. 6 Add the light cream and return to a simmer. Adjust seasoning and add the butter swirl just before serving. 7 Serve over hot angel hair pasta. 8 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.

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 medium sauté pan melt the butter and sauté the garlic until it begins to brown. Add the white wine and the
• Reduce the heat and add the lobster meat. Simmer for 10 minutes or until lobster meat is hot.
• Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken.
• Add the cheese and salt and pepper to taste. Serve at once over pasta.
• Garnish with chopped parsley.

Steps:

• Peel and de-vein the shrimp and cut into bite sized chunks.
• Wash the scallops and drain.
• Place the clam juice in a stock pot and bring to a boil.
• Cook the shrimp in the clam juice then remove and set aside.
• Do the same thing with the scallops saving the stock.
• Cut the lobster meat into bite sized chunks.
• Wash the diced potatoes, drain and place in a stock pot with the hot clam stock.
• Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.
• In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
• Add the tomato puree and cook for several minutes.
• Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
• Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
• Add the remaining potatoes and bring to a simmer.
• Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer.
• Adjust the seasoning.
• Serve at once with oyster crackers.

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.