| Matt Johnson Outdoors Seafood |
| Matt Johnson Outdoors |
| Spicy Grilled Shrimp with Coconut-Curry Sauce Jeff "CrappieMagnet" Heaslip Sauce: 1 cup canned coconut milk(not cream of coconut) 2 teaspoons curry powder 2 teaspoons cornstarch 1 teaspoon honey 1/4 teaspoon salt Mix all ingredients in a small microwavable bowl. Microwave uncovered on high for about 2 minutes,stirring every 30 seconds,until the mixture bubbles and thickens. 60 uncooked,peeled,deveined medium shrimp(about 2 lbs.) 1/4 cup olive oil 1 teaspoon red pepper sauce 6-inch wooden skewers Soak about 20 wooden skewers in water for 30 minutes. Meanwhile,heat coals or gas grill for direct heat. Make the curry sauce. Place shrimp in a large bowl. Drizzle with oil and pepper sauce,tossing to coat. Thread 3 shrimp on each skewer. Cover and grill kabobs 4-6 inches from medium heat,4-6 minutes or until shrimp is pink and firm. Serve with sauce. Lobster Newburg Recipe Derron Wahlen qt. milk 1 tsp. white wine Worcestershire sauce 1/2 lb. butter or margarine 1 tsp. black pepper 1 cup flour 1/2 cup sherry 1 finely minced shallot 2 tbsp. paprika 2 fluid oz. clarified butter 1/2 cup lobster fumet 4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per person In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the milk is heating, melt the margarine in a small saucepan. Add the flour and mix thoroughly to the melted margarine with a wire whip . Slowly add this roux to the scalded milk, stirring constantly with the whip. Keep whipping to avoid lumping as the sauce thickens. Add the Dijon mustard mix and then the lobster fumet, slowly whipping until smooth. Set aside. In a large sauté pan, put the clarified butter and the minced shallot and cook on low heat until the shallot is slightly browned. Cut the lobster meat into bite sized pieces and add butter and shallots. Cook on heat for about 1 minute then add worcestershire and black pepper. While stirring constantly with a wooden spoon, add the sherry and the lobster tomalley and cook until the sherry starts to boil approximately 2 min. Sprinkle in the paprika and add the white sauce. Reduce heat and simmer for 2 minutes. Remove from heat and serve on a golden brown patty shell. Grilled Jerk Shrimp Kabobs Jeff "CrappieMagnet" Heaslip 2 tablespoons olive oil 2 teaspoons Carribbean jerk seasoning ( dry ) 1/4 teaspoon salt 1 1/2 lbs. uncooked peeled deveined large (21-30) Large shrimp 12 chunks (about 1 inch ) fresh pineapple 1 red bell pepper,cut into 16 pieces 1/4 cup pineapple preserves 2 tablespoons lime juice Heat coals or gas grill for direct heat.Mix oil,jerk seasoning and salt in a large bowl.Add shrimp,pineapple and bell pepper:Toss to coat.Thread shrimp,pineapple,and bell pepper alternately on each of four 12-15-inch metal skewers,leaving 1/4-inch space between each piece.Mix preserves and lime juice.Set aside. Cover and grill kabobs 4-6 inches from medium heat 4 minutes.Turn kabobs:brush with preserves mixture.Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm. Serve on a bed of cooked white rice with fresh fruit |
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