Shellfish

Baja-style Ceviche with Lime, Cilantro and Coconut Milk

Baja-style Ceviche with Lime, Cilantro and Coconut Milk
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Ingredients
  1. 1 1/4 pounds halibut (or other meaty white fish), skinned, de-boned and cut into 3/4-inch cubes
  2. 1/2 cup freshly squeezed lime juice
  3. 1 cup carrots, cut into 1/4-inch dice
  4. 1 cup tomato, seeded and cut into 1/4-inch dice
  5. 1 cup red onion, diced
  6. 1 jalapeno, seeded and diced
  7. 2 tablespoons chopped cilantro, plus leaves for garnish
  8. 7 fl. oz. full-fat coconut milk
  9. 1 green onion, sliced on the bias into 1/4-inch pieces
  10. Sea salt
Instructions
  1. In a large mixing bowl, combine halibut and lime juice. Refrigerate and let marinate 10-20 minutes.
  2. After marinating, add carrots, tomato, red onion, jalapeno, cilantro and coconut milk. Stir gently to combine and season to taste with sea salt. Serve in tapas dishes, garnished with cilantro leaves and green onion. Serve with crackers and hot sauce.
Notes
  1. Serves 2 - 4
  2. © 2017 LE CREUSET. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Crawfish Raoul Oysters

Crawfish Raoul Oysters
Native Southerners are familiar with the many crawfish and cream sauce recipes–crawfish Julie, crawfish Diane, crawfish Monica. They’re all similar but unique with slight differences in the seasoning and ingredient amounts. We created our very own version into an oyster topping. We named it after Kyle and Mike’s maternal grandfather, Raoul Lozano, who they were very close to as children. He passed away about 15 years ago. Raoul loved to hold family and friend gatherings at his and his wife Gloria’s home in Gretna, LA. And even more, paw-paw Raoul loved to cook. This recipe is for him, and for y’all, that combine two of the most loved and treasured seafood delectables produced from the rich and bountiful waters along the Gulf Coast–oysters and crawfish! Don’t these just get your mouth watering?! You can do these on the grill or in the oven. If on the grill, build fire or set flame to medium heat. If you’re finishing them off in the oven then you’ll use the broil setting.
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Ingredients
  1. 2 Tbsp butter (the real stuff y’all, not margarine)
  2. 2 Tbsp flour
  3. 1/2 c vidalia onion (it’s the sweeter kind)
  4. 4 garlic cloves (minced)
  5. 8 ounces crawfish tails
  6. 1 pint of already shucked oysters from your local seafood market
  7. dash of Worcestershire sauce (we call it whisker sauce in our house because who the hell can really pronounce this correctly?)
  8. 2 ounces of vodka–you betcha!
  9. 1 tsp pepper
  10. 1/2 tsp salt
  11. 1/2 tsp red pepper flakes
  12. 1 C whole milk
  13. 1/4 C chopped green onions for garnish.
Instructions
  1. Melt the butter in a pan over medium heat, sauté the onion and garlic until translucent, and add the flour to make a roux.
  2. Add the crawfish tails and cook for 2 minutes. Then add the dash of whisker sauce.
  3. Stir in the vodka and allow sauce to come to a soft boil. Then carefully with a long-neck lighter set fire to the sauce to burn off the vodka.
  4. Next, add the S+P, red pepper flakes, and whole milk. Let thicken, usually 6-8 minutes. Place the oysters in Loftin Ceramic Oyster Shells and spoon about a 1/4 C topping over each. Broil at 5-7 mins or grill for 8 mins until bubbly and slightly golden.
Notes
  1. COPYRIGHT 2011–’14 LOFTIN OYSTERS, LLC
  2. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Surf and Turf Kebabs

Surf and Turf Kebabs
Serves 6
When skewering kebabs, the best approach is to skewer beef and seafood separately because they cook at different rates. The sauce was inspired by a classic bernaise sauce, made with butter and plenty of fresh tarragon, which has a lovely anise flavor.
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Ingredients
  1. 1 clove garlic, minced
  2. 4 teaspoons butter
  3. 1 tablespoon olive oil
  4. 1 teaspoon lemon zest
  5. ¼ cup chopped fresh tarragon
  6. Salt and pepper to taste
  7. 1 (16 ounce) Meyer Natural Angus Ribeye Steak
  8. 16 ounces peeled and deveined shrimp
Instructions
  1. Mix garlic with butter, olive oil and lemon zest. Place in microwave just long enough to melt butter. Stir in tarragon and salt and pepper. Set aside.
  2. Set EGG for direct cooking at 550°F/288°C.
  3. Cut Ribeye into cubes about ¾-inch square. Thread onto Flexible Skewer. Thread shrimp onto additional Flexible Skewer. Place beef skewers on grill first. Place shrimp onto grill about 4 minutes after beef. Cook to desired degree of doneness.
  4. Remove skewers and brush liberally with butter sauce. To serve, divide beef and shrimp evenly among plates and pass with any extra sauce.
  5. Makes 6 servings.
Notes
  1. Recipe and photo courtesy of Meyer Natural Angus and Big Green Egg®. For more information, visit MeyerNaturalAngus.com.
Adapted from Big Green Egg®
Adapted from Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/