ABOUT OUR SEAFOOD

CharlestonSeafood.com, a fresh seafood company in Charleston, South Carolina.  

• 1, 10 oz. jar of oysters
• 1/4 cup green onion, chopped
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 tbsp. olive oil
• 1 tbsp. lime juice

• 4 drops hot pepper sauce (Tabasco or Texas Pete)
• 1/4 cup Parmesan cheese, grated
• 1/4 cup bread crumbs
• 1/4 tsp. black pepper

Recipe from Seafood Twice a Week by Evie Hansen

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• 2 teaspoons corn oil margarine
• 1 teaspoon olive oil
• 1/2 large onion, chopped (about 1 cup)
• 1/2 cup dry white wine
• 1 cup chicken stock, reduced to 1/2 cup
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper

• 12 ounces raw shrimp, shelled, deveined and halved lengthwise
• 2 medium tomatoes (about
• 1 cup) peeled, seeded and chopped
• 10 ounces dry linguine, cooked
• 1 tablespoon margarine or butter
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh parsley

In a large saucepan, melt 2 teaspoons margarine with olive oil and sauté onions until transparent. Stir in wine, chicken stock, basil, salt, pepper and crushed red pepper. Bring to boiling, reduce heat slightly and boil gently, uncovered, for 12 minutes or until reduced in volume by two-thirds. (You should have about 3/4 cup liquid.)

Add shrimp to liquid and simmer, covered, for 3 to 5 minutes, just until shrimp is tender. Remove from heat and stir in tomatoes. Toss cooked hot pasta with 1 tablespoon butter or margarine. Add shrimp mixture, cheese and parsley, and toss until pasta is coated. Serve immediately.  Serves 4. nl3/27

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• 2 teaspoons corn oil margarine
• 1/2 cup carrots, chopped (about 1 medium)
• 1/2 cup celery, chopped (about 1 medium stalk)
• 1 cup green onions with tops (about 3 medium), chopped
• 1/3 cup long-grain brown rice
• 1/3 cup wild rice
• 2 tablespoons each dried parsley and dried   onion
• 1/2 teaspoon each celery salt and paprika
• 1/4 teaspoon each garlic powder, sugar and freshly ground black pepper
• 1/8 teaspoon turmeric
• 1-2/3 cups chicken stock
• 1 pound cooked large shrimp, rinsed

 Sauce:

• 1-1/2 cups milk
• 1/2 teaspoon salt
• 3 tablespoons uncooked Cream of Rice cereal
• 1/4 cup sherry
• Freshly ground black pepper, to taste
• Tabasco or Texas Pete, to taste

Melt margarine in saucepan. Add carrots, chopped celery and green onion and saute 3 to 4 minutes. Add brown and wild rices, parsley, dried onion, celery salt, paprika, garlic powder, sugar, 1/4 teaspoon pepper, turmeric and stock or water. Bring to a boil and then simmer, covered, until rice is tender and liquid is absorbed, about 55 minutes. 

While rice mixture cooks, prepare sauce. Bring milk and salt to a boil in a small saucepan. add Cream of Rice and stir for 1 minute. Remove from heat, cover, and allow to stand 5 minutes.  

Pour sauce mixture into a blender container along with six shrimp (1-1/2 ounces). Blend until smooth. Pour back into saucepan, add the 1/4 cup sherry and pepper and hot sauce to taste. Cook over low heat until heated through.

When rice is cooked, add shrimp and 1 cup sauce. Heat thoroughly. Serve remaining sauce separately.  

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• 1/2 cup dry white wine
• 1/2 cup water
• 1 medium onion, finely chopped (about 1-1/2 cups)
• 12 mussels, in the shells
• 12 clams, in the shells
• 1 tablespoon olive oil
• 4 cloves garlic, thinly sliced
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup sherry
• 1/4 cup chopped fresh basil

• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red-pepper flakes
• 1/8 teaspoon hot sauce
• 8 raw medium shrimp, peeled and deveined
• 3/4 pound calamari (squid) cleaned and sliced
• 12 ounces linguini pasta

Combine the wine, water and 1/4 cup of the onion in a large pot. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the mussels and clams, cover tightly, and steam until all the shellfish have opened. Remove from heat and set aside.

Heat the oil and garlic in a large pot or skillet until the garlic sizzles. Add remaining onion and cook, covered, over low heat until onion is soft and translucent, about 15 minutes. Add tomatoes, sherry, basil, oregano, salt, pepper, hot sauce, red-pepper flakes and simmer, uncovered, for 10 minutes. 

Add the calamari to the tomato mixture and cook for 2 minutes. Add the shrimp and the mussels and clams plus their cooking liquid. Mix well and continue to cook for 2 more minutes or until the shrimp turn pink and opaque; do not overcook. Serve immediately over the prepared linguini.

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• 8 clams, scrubbed and cleaned
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 medium onions, chopped
• 2 small bell peppers, cut into strips
• 2 cups uncooked brown rice
• 1/2 cup finely chopped parsley
• 2 cups clam juice
• 2 cups water

• 1 cup tomato sauce (about 18-ounce can)
• 2 tablespoons soy sauce
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon saffron
• 1 pound bay scallops
• 8 large raw shrimp, shelled and cleaned with tails left on
• 1 cup frozen peas, thawed
• 2 (4-ounce) jars sliced pimientos, (not drained)

Preheat the oven to 350° F. Heat oil in a large ovenproof skillet or paella pan. Add garlic, onion and bell pepper and saute over medium heat for 5 minutes. Add rice and parsley and stir until the rice is well coated with oil. 

Add clam juice, water, tomato sauce, soy sauce, lemon juice and saffron. Mix well and bring to a boil. Cover and place in the preheated oven and bake for 1 hour and 15 minutes, or until all liquid is absorbed.  

Remove from oven and stir in raw scallops, peas and pimiento. Turn oven off and return paella to oven to keep warm while cooking the shrimp and clams. Do not leave in oven more than 5 minutes. Steam the clams and shrimp until the clams open and the shrimp turns from translucent to opaque, about 2 to 3 minutes. Do not overcook. Return any unopened clams to steamer and continue to steam until they open.  

To serve, spoon 1-1/4 cups of the rice mixture onto each of 8 plates and top each serving with a shrimp and a clam or add the shrimp and clams to the rice mixture in the paella pan and place it in the center of the table (self serve).

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• 2 large potatoes (about 1-1/3 pounds)
• 1 tablespoon margarine
• 3 tablespoons flour
• 2-1/2 cups skim milk, heated to simmering
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• Dash of nutmeg
• 1 cup sour cream
• 3 ounces Swiss cheese, grated

• 1 egg plus 3 egg whites, lightly beaten
• 4 shallots, finely chopped (about 1/4 cup)
• 1/4 cup vodka
• 1-1/2 pounds sea scallops, rinsed and patted dry
• 1 tablespoon chopped fresh dill
• caviar, optional

Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium-high heat and boil about 20 minutes. Drain and allow to cool, then peel and coarsely shred the potatoes (about 4 cups.) While the potatoes are cooking, melt the margarine in a medium saucepan over low heat. Add the flour and stir constantly for 2 minutes; do not brown. Remove from heat and slowly add simmering milk, stirring with a wire whisk. Stir in salt, pepper and nutmeg and return to heat. Cook slowly for about 30 minutes, stirring occasionally, until thickened. 

To sauce mixture, add sour cream, cheese, egg, egg whites, shallots and vodka. Stir until smooth; set aside. Preheat oven to 375° F. Spray a 9 x 13-inch baking dish with non-stick vegetable coating.  

Place potatoes in bottom of prepared baking dish and spread scallops evenly over the top. Pour the sauce over scallops and sprinkle with dill.

Place potatoes in bottom of prepared baking dish and spread scallops evenly over the top. Pour the sauce over scallops and sprinkle with dill. Bake until set and lightly browned around edges, about 35 to 40 minutes. Remove from oven and let stand about 10 minutes. If desired, garnish each serving with a teaspoon of golden caviar. nl 10/2

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• 1/2 cup raw almonds, chopped
• 3 pounds shrimp
• 1/4 cup extra-virgin olive oil
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup clam juice, or chicken stock

• 2 cloves of garlic, finely chopped
• 1/2 cup shallots
• 2 dashes Tabasco
• 1/4 teaspoon salt
• 1/4 cup dry white wine

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• 1 dozen large clams
• 1 28 oz. can whole tomatoes
• 1 cup of white wine
• 3 tbsp. diced parsley
• 3 tbsp. olive oil
• 1 small diced onion
• As much shrimp, mussels and squid as you wish.

• A few threads of saffron
• A pinch of nutmeg
• 1 tsp. of red pepper flakes
• 6 cloves of garlic [to be removed after cooking]
• Pinch of black pepper, no salt (because the clams are salty enough)

Special thanks to CharlestonSeafood.com customer, Frances Gillespie for providing us with this delicious recipe. 

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•  2 ounces dry shiitake mushrooms (about 4 cups)

• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1-1/2 cups)
• 1 clove garlic, pressed
• 1 tablespoon fresh basil or..
• 1 teaspoon dried basil, crushed
• 1 cup uncooked brown rice
• 1/4 tsp. hot sauce

• 2-1/2 cups boiling water
• 1-1/2 cups non-fat milk
• 1 tablespoon uncooked Cream of Rice cereal
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 pound medium shrimp, cooked (about 1 cup)

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• 1 tablespoon butter or margarine
• 2 tablespoons fresh ginger, peeled and chopped
• 4 teaspoons white flour
• 1 tablespoon white wine
• 1 cup clam juice or fish stock

• 1 cup low-fat milk
• 2 tablespoons chives, finely chopped
• 1 pound sea scallops
• 2 cups chicken or fish stock

Melt margarine in saucepan. Add ginger and cook for 1 minute. Stir in flour. 

Combine wine, 1 cup clam juice or fish stock and milk and add gradually to flour mixture, stirring with a wire whisk. Bring sauce to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally until sauce thickens and is reduced by one-third, about 10 to 15 minutes. Remove from heat. Strain sauce to remove ginger. Return sauce to pan, add chives, and reheat.

 Meanwhile, bring 2 cups chicken or fish stock to a boil. Add scallops, reduce heat and simmer just until scallops become opaque, about 4 minutes. Drain and divide into 4 scallop shells.

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• 4 tablespoons corn oil margarine
• 3 tablespoons unbleached flour
• 3/4 cup chicken stock
• 1/2 cup non-fat milk
• 3/4 teaspoon salt
• Dash freshly ground black pepper
• 2 large onions, chopped (about 4 cups)
• 1 large garlic clove, crushed
• 1 medium green bell pepper, chopped (about 1 cup)
• 2 ribs celery, chopped (about 3/4 cup)

• 1/2 pound fresh mushrooms, sliced
• 1 pound fresh shrimp, peeled and deveined
• 1 (8-ounce) package light cream cheese
• 1/2 cup buttermilk
• 2 teaspoons Tabasco
• 1/2 teaspoon crushed red pepper
• 1 pound fresh crabmeat
• 1-1/2 cups cooked brown rice
• 2 ounces Cheddar cheese, grated (about 1/2 cup)

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