Sarasotas Florida Boiled Seafood Pot Recipes

Steps:

• Method -- The only method to this is layering, One or two layers of an ingredient, cook a bit, then the next layers, cook, etc., it is very easy. Drain, serve and enjoy! The only prep, is cutting the onions and lemons. When I buy my seafood, I also make sure the fish guy cleans my mussels and clams so I don't have to worry about that when I get home, but I do rinse them just to be safe but I don't have to clean them, just a quick rinse is all they need. The rest you can just throw inches.
• Rinse and brush your potatoes well. Now large ones, I cut in half, medium to small, I just leave whole, either way. Cut the large onions in half, thaw the artichokes and quarter your lemons.
• Boiling Liquid -- Add the beer and water to equal 6 quarts along with 3/4 cups Old Bay and bring to a boil.
• As it starts to boil reduce the heat to medium high and add in the onions and potatoes and cover. Add 1-2 lemon wedges. Cook 5-7 minutes.
• Then add in the corn (cobs cut in half, silk cleaned), also the sausage links cut in 1/2 or 1/3'rds, cover again for 5-7 minutes.
• Then add in the artichokes and a couple lemon wedges, topped with lobster, mussels, clams, crab and more lemon and cover again, about 10 more minutes until the mussels and clams begin to open.
• If you need more water, add another 3 quarts and 2/3 cup Old Bay and turn to high and bring to a boil, covered, and then reduce back to medium. Just keep an eye on the clams and mussels. When they start to open is when you want to add the shrimp.
• Add the shrimp and the remaining lemon wedges, squeeze a couple on top of the shrimp, cover, and cook until the shrimp are pink and they begin to curl.
• Turn off the heat. DONE! Just lift up the strainer, or drain if just using a pot on the stove or grill and pour everything on the table.
• It is the best meal ever, and fun. Now, I make a spicy cocktail sauce and a garlic herb butter, but use what you like. Grill or just bake some bread to soak up the butter sauce and enjoy with the seafood. I served some roasted tomato soup with this once which was really good and then just a fresh tomato bread salad another time, so please serve what you like, but it is so much fun. And I say this serves 6 possible 8-10 depending of your guests, so have fun what you add.

Steps:

• Fish -- In a small pot topped with a steamer or colander, add enough water to the bottom so you can steam the fish, but you don't want too much water so when it boils it comes through the steamer or colander. Cook on a low boil. Add the fish and cook the fish for 4-6 minutes until opaque. Remove to cool in a small bowl. Then lightly break up, don't flake, just break up. Just keep in the bowl for right now.
• Potatoes and Leeks -- Add the potatoes and Leeks to the same steamer or colander and cook 6-8 minutes until tender. Don't over cook, just slightly tender. Remove and add to the bowl with the fish. Reserve 1/2 cup of the water to use in the sauce.
• Sauce -- Using that same pot, the bottom half only, melt the butter and then stir in the flour and cook for just a minute on medium heat until you have a nice roux or thickening agent. You don't want it to brown. Then add in the milk, reserved water, salt and pepper and cook on medium until the sauce thickens. This should take about 2-3 minutes. Then finish by adding the sherry wine and cheese. Cook on low until the cheese is melted.
• Topping -- Just mix the cracker crumbs, melted butter and parsley.
• Casserole -- In a 13x9" pan, spray with Pam or a non stick stick spray and add the fish and potatoes. Then pour the sauce over the casserole and finish with the cracker crumb topping.
• Bake -- Loosely cover the casserole with aluminum foil and bake in a preheated 350 degree oven for about 35-40 minutes. After 15 minutes remove the foil and continue cooking. Cooking until brown and bubbly.
• Serve -- A nice side of broccoli raab and you don't need anything else. A perfect cold night dinner.

Steps:

• To make the shrimp marinade, combine all ingredients in a food processor and blend until chopped and well combined.
• Pour over the shrimp, cover and place in the refrigerator to marinate for 30 minutes.
• To make herb paste, place all ingredients in a food processor and blend until finely chopped.
• Clean all the shellfish. Discard any dead mussels or clams. Soak the clams in cold water for 30 minutes and then scrub clean, then remove the beard of the mussels and scrub clean. Rinse the crab legs and break apart at the joint for smaller pieces.
• In a large pot, heat a drizzle of olive oil and then add chorizo and cook until browned.
• Add the herb paste and cook for 2 minutes.
• Add beer to the pan and bring to a simmer. Cook until the liquid is reduced by half. Then add chicken stock and bring back to a simmer. Add lemon juice and season to taste with salt.
• Add the mussels, clams and crab legs to the broth, and place the corn on top. Cook until mussels and clams have opened and crab legs are steamed through, about 10 minutes.
• While the seafood cooks, heat a large pan and fry the shrimp until pink and cooked through.
• Serve the shellfish and corn in a warmed cast iron pot, with some of the broth, garnished with cilantro sprigs.
• Enjoy!

Steps:

• Seafood -- Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
• Risotto --
• Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
• Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
• Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
• Seafood -- First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
• Finish -- If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.