Grilled Shellfish And Vegetables Al Cartoccio Recipe 435

SEAFOOD AL CARTOCCIO

Steps:

• Preheat the oven to 400 degrees F.
• Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
• Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
• Preheat a grill to medium-high heat.
• Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
• Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
• Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
• Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.

GRILLED SHELLFISH AND VEGETABLES AL CARTOCCIO RECIPE - (4.3/5)

Steps:

• Light a grill. In a large bowl, toss all of the vegetables with olive oil and season with salt. Pull out the Broccolini and grill over moderately high heat until lightly charred, about 1 minute per side. Transfer to a large plate. Pull out the asparagus and carrots and grill for about 1 minute, until lightly charred; transfer to the plate. Grill the radishes, tomatoes and onion wedges, cut sides down, until lightly charred, about 2 minutes. Add to the other vegetables. Tear off eight 16-by-18-inch pieces of heavy-duty foil. Layer the sheets in pairs. Divide the oysters, clams and mussels among the four pairs of foil and drizzle with olive oil. Arrange the vegetables over the shellfish and drizzle with more olive oil. Add a pinch of salt, a basil sprig and 1 tablespoon of water to each. Fold the foil tightly into neat rectangular packets. Arrange the packets on the grill. Cover and cook over moderately high heat, rotating once or twice, until the packets are puffed and sizzling, about 25 minutes. Serve right away with bread.

SHELLFISH MIXED GRILL

Steps:

• Light a grill or preheat a grill pan. Arrange your grill so about half is set to high heat and half is set to moderate. Soak 6 to 8 bamboo skewers for about 15 minutes.
• Twist off the lobster claws and use the base of a knife handle or a mallet to crack them. Arrange the lobster on a baking sheet and brush the cut sides of the bodies with some of the melted butter; season lightly with salt and pepper.
• Thread 3 to 4 shrimp on each of the skewers, brush with olive oil, season with salt and pepper and add them to the baking sheet.
• Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes. Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat just starts to brown, about 3 minutes. Flip the lobster and transfer it to the cooler part of the grill with the claws. Generously brush the bodies with more butter and close the lid. Grill until cooked through, about 5 minutes longer. Transfer the bodies and claws to a platter.
• Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes. As each opens, transfer it to a bowl, trying to keep as much as the juice as possible.
• Grill the shrimp over high heat until light brown grill marks form, 2 to 3 minutes. Flip and grill for 2 to 3 minutes longer, until cooked through. Transfer to the platter with the lobster and serve all of the seafood with the sauces.