My Latest "Favorite Recipes" : Crab, Shrimp, Yellow-tail & Martini
Jay served this aboard "Far Niente" - not sure if it's his exact recipe - but it's close and very good - dangerously good. Although it does provide some important nutrients thanks to the pomegranate juice.
1 1/2 cups pomegranate juice
2 oz. Absolute Citron vodka
1 oz. Cointreau liquor
Cup of ice
Optional: Splash of sparkling water
Optional: Squeeze of lemon
Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.
King Crab Legs Steamed in Wine with Cream Sauce
I found this in a magazine and tried it out on company last week as an appetizer - everyone decided it was a "keeper" and would work equally well with any shellfish. Next time, I'm going to have this as the main course, along with more bread to dip in the great cream sauce. The sauce is so good
you could make a meal out of it alone!
Steamed Crab:
1. Cut King Crab legs up into 3" long sections and slit shells to make peeling easier
2. Sauté 1/4 cup sliced garlic and 2 Tablespoons minced shallots in 1 T. olive oil and 1 T. butter.
3. Add crab leg sections, 1 cup white wine, red pepper flakes to preference, 4 lemon wedges and 1 bay leaf.
4. Increase heat to high, cover pan and then simmer for 5 minutes.
5. Transfer crab legs, lemons and bay leaf to serving platter and keep warm.
Cream Sauce for dipping crab legs and bread:
1. Reduce remaining juices to 3 Tablespoons.
2. Lower heat and whisk in 7 Tablespoons of butter one at a time until melted.
3. Remove from heat and add 1/4 cup heavy cream, 2 T. minced fresh parsley, and 1 T. minced fresh chives
4. Add fresh lemon juice, salt and pepper to taste.
Crusty Grilled Shrimp with Soy-Sesame Sauce
Linda and Ken served n to us for dinner aboard M/Y Escapade. Very good!
1 pound Large Shrimp
1/2 cup Extra-virgin olive oil
2 Teaspoons Fresh lemon juice
2/3 Cup dry bread crumbs
2 tablespoons parsley, minced, fresh
1/2 Teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Soy-Sesame Sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
toasted sesame seeds, for garnish
About 20 Wood Skewers - soaked in water for at least two hours
Prepare grill or preheat broiler. Peel the shrimp, leaving the tails on. Using a small knife, butterfly the shrimp by slicing down the length of the inside of each. Be careful not to cut all the way through. Spread and flatten the butter flied shrimp. Weave the shrimp onto skewers, making sure the shrimp is pierced in at least three places by the skewer to keep it from curling around when cooked. In a medium bowl, combine oil, juice, breadcrumbs, garlic, parsley, salt and pepper. Coat both sides of shrimp with breadcrumb mixture. Grill or broil on both sides until just done - about 4 minutes. Drizzle with soy-sesame sauce and sprinkle with sesame seeds. Serve immediately.
Pecan-crusted Yellowtail Snapper
Several years ago the Captain took me to a great restaurant in Key Largo, Florida for my birthday. He gave me such a hard time because I'd spent the day diving in and around the little yellowtail snappers - and then ordered some for dinner. The meal was memorable - a crispy coating, fish done just right, and an yummy frangelica-based sauce. I have tried many times to duplicate the recipe - with varying degrees of success - but never quite getting it right. Just the other day, I found a little magazine called "Fishing Gourmet" at West Marine with an article on Best seafood recipes from World Class chiefs - and there was my Snapper recipe!
6 fillet Yellowtail Snapper
PECAN CRUST
1/2 small Red Onion, chopped fine
1/2 each Red and green bell pepper, chopped fine
1/4 cup Dark brown sugar
4 Tablespoons melted butter
1 cup Pecans, chopped
1/4 cup Bread crumbs
1/4 cup clam juice
FRANGELICA BURRE BLANC SAUCE
2 tablespoons Melted butter
2 ounces Frangelico Liquor
2 Cups Heavy cream
1/2 cup dark brown sugar