Spicy Seafood Combo Recipes

SPICY SEAFOOD COMBO

Steps:

• Thaw and rinse Scallops (6 ounce) and Ground Black Pepper (to taste). Pat dry with paper towels. Lightly season with Salt (to taste) and Large Shrimp (12 ounce). Stir well and set aside.
• Slice the Fresh Ginger (0.3 ounce) thinly and add to a bowl.
• Slice the Garlic (2 clove) thinly. Add to same bowl as the ginger.
• Chop the Scallion (1 stalk) finely. Add to same bowl as the ginger and garlic.
• Add Crushed Red Pepper Flakes (1/2 teaspoon) to the ginger, garlic, and scallion.
• Seed and slice the Jalapeño Pepper (2). Chop the Celery (3 stalk) roughly and add to the bowl with green peppers.
• Chop the Red Bell Pepper (1) roughly. Set aside with celery and green peppers.
• Heat Canola Oil (2 tablespoon) in a large skillet over high heat until simmering.
• Add sliced fresh ginger, sliced large garlic cloves, finely chopped green onion, and red chili flakes in the skillet. Sauté until fragrant, about 1 minute.
• Stir in Thai Kitchen@ Roasted Red Chili Paste (1 1/2 tablespoon) and mix with the herbs.
• Place all of the celery, green jalapeno peppers, and red bell pepper in the skillet and sauté for a minute.
• Add peeled and deveined large shrimp and sliced sea scallops.
• Sprinkle with salt and pepper. Continue cooking for another 2-3 minutes or until the shrimp turns pink and the vegetables are tender but still crunchy.
• Serve over rice or quinoa. Enjoy!

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SEAFOOD GUMBO

Steps:

• Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
• In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
• Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
• When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

SPICY SEAFOOD SAUCE

Steps:

• Combine mayonnaise, ketchup, hot sauce, lemon juice, paprika, garlic, and Worcestershire sauce in a bowl. Whisk together until no clumps remain.