Recently in Shellfish Category

1 lb. bay scallops
2 Tbs. flour
1 lb. angel hair pasta
2/3 c. olive oil
3-4 cloves garlic, finely chopped
1/2 c. minced parsley
Ground black pepper
2 Tbs. Cognac

4 Tbs. olive oil
1/2 onion, chopped
1/2 red pepper, chopped
4 fresh asparagus spears, chopped
6 large mushrooms, sliced
1 Tb. flour
3/4 c. chicken broth
1/2 c. white wine
1/2 c. whipping cream
1 Tb. chopped parsley
Pinch of nutmeg & basil
16-24 medium shrimp, deveined
1 1/2 c. Arborio rice, cooked in 3 c. chicken broth until tender
6 Tbs. Parmesan cheese

Seasoning mix:
2 tsps. salt
2 tsps. ground red pepper
1 tsp. white pepper
1 tsp. black pepper
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
For etouffee:
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green bell peppers
7 Tbs. vegetable oil
3/4 c. all purpose flour
3 c. fish stock
2 sticks unsalted butter
2 lbs. peeled crawfish tails or medium shrimp
1 c. very finely chopped green onions
4 c. cooked rice

2 tablespoons extra-virgin olive oil
1 large Vidalia onion, chopped
3/4 pound raw fresh shrimp, peeled, deveined and diced
4 ounces feta cheese, crumbled
4 ounces mozzarella cheese, shredded
4 ounces Cheddar cheese, grated
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/4 cup chopped society garlic or chopped fresh chives
1 teaspoon freshly ground black pepper
Pastry for a 2-crust 9-inch pie, unbaked
Dried red pepper flakes to taste

1 bulb garlic
Salt and pepper to taste
1 1/2 cups water
1 1/2 cups milk
1 tablespoon butter
1 cup stone-ground grits
1 1/2 cups heavy cream, divided
1/2 cup red wine
1 sprig fresh thyme
2 cups chicken stock, preferably homemade
2 tablespoons all-purpose flour, dissolved in
1 tablespoon water
1 tablespoon oil, for sauteing
8 medium to large shrimp
8 medium to large sea scallops
1 tablespoon chopped chives, for garnish