Seafood Confetti On Cucumber Noodles W/ Jalapeno Broth Recipe
Yield: 6 appetizersRecipe by luhu.jp
Ingredients:
6 each: Little neck clams, shucked
1 each: Garlic clove, minced
6 each: Sea scallops,
1/2 each: Jalapeno, fresh, minced
6 ounce: Salmon fillet, cut into
6 tbsp: White wine,
-cubes,
12 ounce: Carrot juice,
6 each: Shrimp, large, peeled and
1 each: Cucumber, large, peeled,
-deveined,
-seeded and shredded by hand,
1 tbsp: Olive oil,
1 tbsp: Butter,
2 tbsp: Shallots, chopped
1 tbsp: Cilantro, chopped
Directions:
Season all seafood with salt and pepper and cook in oil in a frying
pan on high heat just until seared; about 1 minute. Add shallots,
garlic and jalapeno and stir. Add wine and simmer 1 minute. Add
carrot juice and simmer 3 minutes. Add cucumber, butter and cilantro.
Toss to heat through and melt butter. Season with salt and pepper.
Serve immediately.
Source: Park Place Resturant, 78 West Park Place, Stamford, CT Chef:
Franco Camacho Formatted for Meal-Master: Grant Ames, 02/95
Submitted By GRANT AMES On 02-03-95
Source from luhu.jp
pan on high heat just until seared; about 1 minute. Add shallots,
garlic and jalapeno and stir. Add wine and simmer 1 minute. Add
carrot juice and simmer 3 minutes. Add cucumber, butter and cilantro.
Toss to heat through and melt butter. Season with salt and pepper.
Serve immediately.
Source: Park Place Resturant, 78 West Park Place, Stamford, CT Chef:
Franco Camacho Formatted for Meal-Master: Grant Ames, 02/95
Submitted By GRANT AMES On 02-03-95
Source from luhu.jp