Rose's Seafood

Ingredients:
1-14oz bag of Oceankist Mixed Seafood
2 cups cold water
2 large cloves, garlic, peeled
¼ olive oil
1 cup wine
2 pounds canned diced tomatoes, undrained
Salt & freshly ground black pepper
1 pound dried capellini or linguini pasta
20 large sprigs Italian parsely leaves’
1 pinch of red pepper

Instructions:
Place mixed seafood in a bowl, cover with water and let it soak for 20 minutes and drain. In a large casserole with olive oil sauté chopped garlic over medium heat for about 2 minutes. Add a cup of wine and red pepper and reduce for 5 minutes. Add the tomatoes and simmer for 15 minutes. Season with salt and pepper to taste. Bring large pot of cold water to a boil. Add the pasta to the boiling water and cook according to package. As pasta cooks, add mixed seafood to sauce and simmer for 8 minutes.
When the pasta is ready, drain it, mix with seafood sauce, sprinkle with parsley leaves and serve.

Ingredients:
1kg/2.20lb NZ Greenshell mussels
3 tablespoon oil
3 cloves finely chopped garlic
3 tablespoons finely chooped onion
1 tablespoon minced ginger
2 tablespoons fish sauce
150ml dry white wine
1 finely slice red chilli (seeds removed)
3 tablespoons sweet chili sauce
1 cup coarsely chopped fresh basil and mint
½ small red pepper, sliced
½ small orange pepper, sliced
2 packet Hokkien Noodles (soaked for 5 minutes in hot water)

Instructions:
Fry garlic, onion, and ginger in oil until golden. Add the fish sauce, wine, and sliced chilli. Add the NZ Greenshell mussels, cover and simmer about 5 minutes for defrosted or 8 minutes for frozen. Add the chili sauce, ¾ cup of coarsely chopped fresh basil and mint. Add the red and orange pepper and the Hokkien noodles. Cover and simmer until heated through.  Serve and sprinkle over remaining herbs.

Ingredients:
2 1/2lbs large Texas shrimp, cooked, peeled, & deveined
¼ cup finely chopped parsley
¼ cup finely chopped shallots
¼ cup tarragon vinegar
¼ cup white wine vinegar
4 T Dijon mustard
2 tsp. crushed red pepper
1 ½ tsp. salt
½ cup olive oil
Freshly ground black pepper to taste

Instructions:
Place shrimp in a zip-top bag or a non-reactive container. Mix together all marinade ingredients except the olive oil in the bowl of a food processor. Process until pureed. Gradually add oil in a slow stream until emulsified. Pour marinade over the shrimp and toss gently.  Refrigerate and allow to marinate for 4 hours, overnight, for best favor. Drain marinade. Serve chilled shrimp on salad greens or with canapé toasts as an appetizer of first course.

Ingredients:
2-3 tablespoons olive oil
1 ½ cups onion, finely chopped
2 Tablespoon cayenne pepper
1 cup red bell pepper, slivered
1/3 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon lemon zest, minced
1 tablespoon black pepper
¾ lb. cooked linguine
10-ounce package of chopped spinach
1 ½ lbs cooked sea scallops

Instructions:
Heat oil in 12-inch heavy skillet on medium-low heat until hot. Add onion garlic, cayenne, and bell pepper; cook uncovered until tender, about 10 minutes.  Add lemon juice, brown sugar, lemon zest, salt & pepper; heat 1 minute. While preparing onion and pepper mixture, bring a large pot of water to boil; salt to taste. Cook pasta until tender, 8-10 minutes.  About 1 minute before pasta is cooked, add spinach. Drain pasta and spinach and place in large warm serving bowl.  Add onion and pepper mixture and toss. Taste and adjust seasoning if necessary. Add cooked and warmed scallops to pasta and sprinkle with feta cheese.

Ingredients:
2 doz. raw sea scallops
1 package thick sliced bacon
4 long (10”-12”) skewers, or 8 short (6”-8”) skewers
¼ pound butter or margarine
Optional: fresh mushroom, onion, green peppers, tomatoes

Instructions:
Rinse scallops with cold water and drain. Cut bacon and selected optional vegetables into 1 inch pieces (if using tomatoes, cherry tomatoes are best and hold up better on the grill then sliced tomatoes).  String the scallops and vegetable sections onto skewers, alternating items equally. Melt butter in a saucepan on the grill.  Brush filled skewers with the melted butter and place them on the grill about 3 inches from hot coals for approximately 5 minutes.  Turn, brush again with butter and cook for approximately another 5 minutes or until bacon is crisp and scallop are golden Serve scallop kabobs on the skewers.

Ingredients:
1 lb. sea scallop
2 tablespoon honey
2 tablespoon prepared mustard
1 tablespoon curry powder
½ teaspoon lemon juice

Instructions:
Line broiler pan with aluminum foil. Arrange scallops on the bottom of the pan. Combine remaining ingredients; mix well. Brush scallop product generously with curry mixture. Place broiler pan in lowest position under source of heat. Broil slowly 7 minutes. Turn, brush with curry mixture; broil 7 minutes longer or until nicely browned.

Ingredients:
1 lb. sea scallop
2 eggs beaten
¼ butter melted
½ lemon
Ritz cracker finely grounded
Salt & pepper

Instructions
Wash scallops and dry on paper towel. Dip in beaten egg seasoned with salt and pepper. Shake in plastic bag with cracker crumbs to completely coated. Brush with melted butter and lemon juice. Broil 5-7 minutes until golden brown.

Ingredients:
2 quarts boiling water
1 lb. sea scallop cut into bit sizes
½ teaspoon lemon juice
¼ cup orange juice
¼ cup fresh lime juice
½ large onion, thinly sliced
½ large red pepper (hot), cut into thin strips (or 1 ½ dried red pepper flakes)
2 lettuce leaves
1 ½ teaspoons fresh parsley, minced

Instructions:
Pour boiling water over scallop in colander and drain well. Pat dry with paper towel. Place in large bowl and cover with fruit juices. (Use a glass or plastic bowl, not metal). Add onion and pepper and toss lightly to mix flavors. Cover tightly and refrigerate 5 hours. Stain and discard juice and vegetables. Arrange scallop product on lettuce leaves and sprinkle with parsley before serving.

Ingredients:
6 cups water 
1 package ZATARAIN'S® Gumbo Base 
2 tablespoons oil 
2 pounds shrimp, peeled and deveined 
1 pound smoked sausage, cut into 1-inch cubes 
ZATARAIN'S® Gumbo Filé (optional) 

Instructions:
 Bring water, Gumbo Base and oil to boil in large saucepot on medium heat, stirring to dissolve any lumps. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.  Stir in shrimp and sausage; cover. Simmer additional 30 minutes.  Serve over rice and sprinkle with Gumbo Filé, if desired.

Ingredients:
2 cups of boiled potatoes.
1 tablespoon of mustard oil.
1 teaspoon of rice wine vinegar.
1 teaspoon of mustard.
½ teaspoon of salt.
½ teaspoon of wasabi.
½ cup of crayfish tails.

Instructions:  
With a fork, mash the boiled potatoes with a fork. Add the mustard oil, vinegar, mustard, salt and wasabi.

Set aside and allow to cool. Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece. Serve warm.

Ingredients:
6 sheets of nori seaweed.
One six-inch pickled radish.
Pickled ginger.
8 oz of sushi rice.
6 oz of raw fresh salmon.
2 tablespoons of Japanese soy sauce.
1 tablespoon of Sugar.
1 teaspoon of Wasabi paste.

Instructions:  
Slice the pickled radish into a thin strip. Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar. Drain; then coast with Wasabi paste. Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed. Place one strip of salmon and one strip radish in the centre and roll to form sushi. Slice and serve with pickled ginger.

Ingredients:

Ingredients
6 cups water 
1 package ZATARAIN'S® Gumbo Base 
2 tablespoons oil 
2 pounds shrimp, peeled and deveined 
1 pound smoked sausage, cut into 1-inch cubes 
ZATARAIN'S® Gumbo Filé (optional) 

Instructions:
Bring water, Gumbo Base and oil to boil in large saucepot on medium heat, stirring to dissolve any lumps. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.  Stir in shrimp and sausage; cover. Simmer additional 30 minutes.  Serve over rice and sprinkle with Gumbo Filé, if desired.