Recipe: Seafood Doucette
By: Executive Chef Donald Reddington
All
Season Restaurant, West Bridgewater, Ma.
Notes: This recipe is for 2
servings. Shrimp must be purchased raw.
Ingredients:
10 medium shrimp (31-40 raw shrimp)(included)
10 Medium Scallops (Sea Scallops)(included)
10 Pieces Swordfish Kabobs(included)
10 Cleaned Mussels(included)
2 Sliced Red Peppers
Diced
Tomatoes
Scallions
2 Teaspoon grated garlic
8 oz. Sherry Wine
4 oz.
Lite cream
2 teaspoon dry dill
2 Tablespoon Butter
2 Tablespoon
Vegetable Oil
Procedure:
In a medium saucepan on high heat start with vegetable oil and red
peppers.
Cook until oil is hot & red peppers are crackling.
Add fresh
shrimp, sea scallops, swordfish kabobs & Mussels.
When the shrimp start
to turn red add the grated garlic.
When garlic has browned, add sherry wine
& flame off alcohol.
Add cream and dill.
Reduce the liquid by
half.
Add butter and scallions.
Best served over linguini.
Kitchen Clambake
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8
Ingredients:
1 1/2 Lbs. Kielbasa
3 C. Chopped Yellow Oniones (approx. 2 Large)
2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
1/4 C. Olive Oil (the better the oil, the better the clambake!)
1 1/2 Lbs. Small Potatoes (red or white)
1 Tsp. Kosher Salt
1/2 Tbsp. Freshly Ground Black Pepper
2 Dozen Littleneck Clams (scrub well)
2 Dozen Steamer Clams (scrub well)
2 Lbs. Mussels (cleaned and debearded)
1 1/2 Large Shrimp (shell on)
3 One and a Half (1.5) Pound Lobsters
2C. Dry White Wine (only cook with wine you would drink)
Directions:
1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
3. Next add ingredients in the following order:
Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster
4. Pour in the wine and cover the pot tightly. Cook over medium-high heat until steam begins to escape from the lid. (Approx. 15 Min.)
5. At this point, your clambake should be done. To test, prick the potatoes for tenderness and check that the clams and mussels are open.
6. Remove the lobsters and place on a cutting board. Cut the lobsters and crack the claws.
7. With a large slotted spoon, remove the remainder of the seafood, potatoes and kielbasa and place in a large bowl, top with lobsters.
8. Season the broth to taste, and ladle over the seafood being careful to avoid any sand in the bottom of the stockpot.
Enjoy!
