Caribbean Bruschetta With Shrimp And Scallops Recipes

SAUTEED SCALLOPS & SHRIMP PASTA

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

CARIBBEAN PASTA WITH SHRIMP

Steps:

• In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
• Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
• Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

ROUND 2 RECIPE - SHRIMP BRUSCHETTA

Steps:

• Heat the oven to 350 degrees F.
• Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
• In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.

SCALLOP BRUSCHETTA

Steps:

• Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
• Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
• Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
• Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
• Place 2 grilled/cooked scallops on top each Bruschetta.
• Garnish with capers.
• Enjoy for lunch, entree or snack.