Seafood Steam Pot Recipes
NEW ENGLAND STEAMERS
Provided by Food Network Kitchen
Time 25m
Yield 3 pounds steamer clams
Number Of Ingredients 0
Steps:
- Bring 2 1/2 cups water, 1/4 onion, 1 bay leaf, 1 quartered celery stalk and a few peppercorns to a boil in a large pot. Add 3 pounds scrubbed steamer clams; cover and cook until they open, about 10 minutes (discard any that do not open). Drain, then strain the liquid. To eat, remove the clams from their shells and rinse in the liquid. Dip in melted butter and serve with lemon wedges.
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
HOLIDAY SEAFOOD POT RECIPE BY TASTY
Here's what you need: lemons, serrano pepper, garlic, fresh parsley, olive oil, canola oil, salt, large shrimps, garlic, shallot, ginger, turmeric, fresh lemongrass, fresh cilantro, serrano peppers, lemon zest, sugar, clams, mussels, king crab legs, corn, light beer, chicken stock, ground chorizo, lemon juice, fresh cilantro leaves, olive oil, salt
Provided by Carrie Hildebrand
Categories Dinner
Yield 6 servings
Number Of Ingredients 28
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!
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