Every now and then, my friend Lynne will make her Seafood Fettucine and it's heavenly! She was over on Friday evening and made this wondrous dinner for us in our kitchen...which is a total bonus when someone does that for you! And, you don't even have to go out to a restaurant to have a primo meal....so great!
Don't forget the first rule of shellfish!
If the shell isn't closed when preparing to cook, don't cook it! If the shell isn't open after you cook, don't eat it! Be a safe gorger! Hahahaha!
2 - 28fl oz cans of diced tomatoes
2-3 cloves minced garlic
1/2 vidalia onion, diced
juice of one lemon
2 Tbsp Worcestershire Sauce
1/2 cup white wine
spoonful of sugar
1 can of clams, drained
oregano, thyme, basil, pepper...to taste.
1 lb shrimp, (shell on or off and deveined...that's a personal preference!)
1 lb mussels, scrubbed
2 calamari tubes, cleaned and sliced into rings
1 lb large scallops
Combine all ingredients from the first list above into a large pot and bring to a boil, then turn down and simmer for approx. one hour until the flavours mesh and it thickens up a bit.
While simmering the last 15 minutes or so, prepare the seafood to be added in and get the water boiling for your fettucine.
Cook your fettucine as per package directions.
Add your seafood approx. 5 minutes prior to noodles finishing and cook until shells on mussels open. You don't want to overcook your seafood or it will be rubbery rather than tender and delicious!
Pour Seafood Sauce over fettucine noodles and enjoy! We had my Blueberry Basil Dressing over a salad of spinach, vidalia, blueberries, raspberries and freshly grated Romano...along with some deliciously yummy garlic bread with celery seed!
This is a wonderfully easy meal that
presents well! Serve with nice red wine and fun friends!
If you love curry, you will certainly love this dish and it will quickly become a favourite, as it has in our household!
We had a park trailer up north until a few years ago and friends of ours (Shelley and George) made this for me one night and gave me the recipe. Since then, we haven't stopped making it! (well...not every night silly!)
This is the best recipe for getting rid of all the food in your fridge that's leftover in the veggie, meat category. All you need to have on hand is two cans of cream of mushroom soup, and some Patak's Mild Curry (we always add Thai Red Curry Paste too....cuz we like it HOT!).
I'll give you the ingredients we had on hand last night for this, but you can switch it up to whatever you have, which is the beauty of this recipe!
Chicken, cubed & cooked
Red & Green Peppers, chopped
3-4 Garlic cloves, sliced thin
2 cans Condensed Cream of Mushroom Soup
Patak's Mild Curry Paste
Thai Red Curry Paste (for heat, optional)
cauliflower, cut into small florets, blanched
broccoli, cut into small florets, blanched
1 cup or so of water
half of a lime
Cook the chicken, cubed with a sprinkle of salt & pepper, first and set aside.
Blanch the cauliflower and broccoli, drain and set aside.
Add some olive oil to the pot (we use a big cast iron dutch oven), but have used a cast frypan in the past) and saute your red & green peppers, onion and garlic cloves.
Add in the mushroom pieces next and saute a little longer.
(you want to saute the harder pieces of veggies first and add the more tender ones afterward)
At this point, scoop the cream of mushroom soup in...both cans and add about 1/2 cup water and stir. The
consistency should be like a thick gravy...add more water as required.
Bring to a boil, then turn down to simmer.
Add in the chicken, broccoli and cauliflower at the end to warm them up.
Your taste is completely personal in this dish. Last night, for the first time, I added some lime and cilantro and loved it! Don't forget to cook your rice alongside as you prepare this! You can have this with chicken, pork, fish, beef....whatever you like and whatever veggies you have, whether they be cooked already (add at end to warm) or raw! The flavour comes out as strong or as mild as you like and is always excellent! Be sure to have bread on hand, especially if you make it spicy!
Thanks George & Shelley for an awesome recipe!
When you place this succulent dish as the center attraction for your guests, the whole meal becomes an interactive event. I've served it up in a cast iron baking dish and the best part of this extravaganza is dipping fresh bread into the olive oil broth for a divine flavour burst in your mouth! Heavenly! We've been making this for years and it's always a hit! Enjoy!
Oven 425 degrees.
1-1/2 to 2 lbs Black Tiger Shrimp, deveined/shelled
3-4 cloves garlic, minced
Red Pepper Flakes
Salt & Pepper
Garnish with chopped Cilantro or Basil (if desired)
Loaf of French Stick
Peel and devein shrimp and spread in cast iron pan. Pour olive oil over the shrimp to the point of having a thin layer in the base of the pan.
Spread minced garlic onto shrimp and sprinkle with red chili flakes. Squeeze lemon & lime onto ingredients and salt & pepper to taste.
Bake in oven approx. 12 minutes, turning halfway through. Garnish with herbs of choice.
Nutritional Value: Very, very bad.