Recipes in this category: Sautéed Shrimp with Sun Dried Tomato Piccata Sauce Citrus Herb Steamed Clams Chili Lime BBQ Oysters

 

Sautéed Shrimp with Sun Dried Tomato Piccata Sauce

preparation time: 20 minutes
cook time: 10 minutes
yield: 4 servings

Ingredients

2 tablespoons olive oil
5 garlic cloves minced
6 ounces crimini or brown mushrooms quartered (about 2 cups)
24 – 16/20 count shrimp (peeled, deveined, and tails removed) about 1 Lb.
1 cup clam or fish broth
4 ounces Sun dried Tomato Gourmet Butter (1/2 of a tube)
2 tablespoons capers
1 tablespoon plus 1 teaspoon of cornstarch
juice of half a lemon
ground black pepper to taste

Preparation

• Prepare your choice of pasta or rice.
• Meanwhile, pre-heat a large 4-quart saucepan to medium heat on the stovetop.
• Place the olive oil and garlic in the pan. Sauté for 20 seconds until garlic is fragrant.
• Add the mushrooms, shrimp, broth, butter and capers. Increase heat to medium-high.
• Cook 2 to 3 minutes or until shrimp are just opaque in the center.  
• In a separate bowl combine the cornstarch with lemon juice until smooth.
• Stir this into the shrimp and sauce mixture until it thickens up. Turn the heat off.
• Season to taste with ground black pepper. Serve over your favorite pasta or rice.
  
  

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Citrus Herb Steamed Clams

preparation time: 15 minutes
cook time: 5 minutes
yield: 5 servings

Ingredients

2 to 3 lbs. live small hard-shelled clams
2 ounces Citrus Herb Gourmet Butter
2 ounces dry white wine

Preparation

• One hour before serving, rinse and scrub clams in cold water until clams are free of sand.
• In a large kettle, add the Citrus Herb Butter and white wine. Bring this to a slow boil.
• Add clams and cover pot with a tight-fitting lid.
• Let clams cook until they open up, about four to five minutes. Do not overcook, as clams will become tough and rubbery (discard any clams that do not open).
• Use tongs or a slotted spoon to transfer the clams to large soup bowls. Serve the broth with your favorite French bread. We also recommend melting additional Citrus Herb butter to dunk your clams in for the ultimate taste sensation.

 

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Chili Lime BBQ Oysters

 

preparation time: 15 minutes
cook time: 5 minutes
yield: 12 oysters

Ingredients

12 large live pacific oysters
6 ounces Chili Lime Gourmet butter (softened to room temperature)

Preparation

• Scrub oysters under cold running water with a brush. Discard any open shells.
• Fold a clean kitchen towel to use as a protective mitt. Place an oyster in your toweled hand on a steady hard working surface. Wedge your oyster knife into the hinge that connects the shell. Then turn the knife to pop open the oyster shells. Discard the upper shell and any sediment that is inside the shells. Carefully run the knife under the meat to release it from the shells.
• Preheat your BBQ Grill to high heat. Using a long set of tongs, carefully place the oyster onto the grill spacing them evenly apart. Close the lid of the BBQ Grill and cook for about 4 minutes.
• Place 2 teaspoons of the Chili Lime Butter onto each oyster. Cook for one minute longer. Remove the oysters from the BBQ Grill and serve immediately.
  

 

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