Seafood Entrees

1 lb grouper, filletted and cut into chunks
1 lb monkfish, cut into chunks
1 lb swordfish, cut into chunks
16 clams, cleaned
16 mussels, cleaned and de-bearded
16 medium shrimp, peeled and deveined
1 32-oz can crushed tomatoes
1 large onion, peeled and sliced
1 leek, cle aned and cut into pieces
3 scallions, cleaned and cut into small pieces
2 tbsp olive oil
3 tbsp wine vinegar
1 tsp capers, drained
salt & pepper to taste

Instructions

Heat olive oil in a large pot, and saute the leeks, scallions, and onion until lightly brown (about 5 minutes). Add vinegar, capers, and tomatoes. Season with salt and pepper.

Cook over medium heat for 35 minutes, stirring occasionally. Add the fish and seafood and cook, covered, over low heat for about 15 minutes, or until the fish is cooked through.

2 lbs crabmeat, shells carefully removed
1/4 cup butter
1/4 cup flour
1 cup milk
1/4 cup green bell pepper, trimmed and diced
2 pimientos, tri mmed and diced
1/2 tsp Worcestershire Sauce
1 dash Tabasco Sauce
2 egg yolks, well beaten
small bunch parsley, cleaned and chopped (reserve 8 pieces for garnish)
salt & pepper to taste

Instructions

Melt butter in a heavy pan, add flour and stir until smooth. Add milk and continue cooking over medium heat, stirring constantly, until thickened. Add the rest of the Ingredients

and mix well. Continue cooking until heated through, but do not boil

Put into 8 individual casser oles (or one large one) and brown under the broiler. Serve piping hot.

1 2-lb lobster
8 oz maccheroni (or other pasta)
1/2 cup butter
1/2 tbsp 12-year- old balsamic vinegar
1/2 tbsp reduced veal glaze

Instructions

Cook the lobster, remove the meat, and cut into small pieces. Cook the maccheroni in salted water.

In a saute pan, put the butter, 2 tbsp water from the maccheroni, and the lobster pieces. Add the cooked maccheroni and stir for a few seconds, then place on plate.

Mix the vinegar and veal glaze. Serve over the maccheroni.

2 qts mussels, rinsed, cleaned, and de-bearded
1 tbsp onion, peeled and chopped fine
1 cup white wine
1 tbsp shallots, peeled and chopped fine
1 pt heavy cream
1 tsp fresh dill
salt & freshly ground pepper to taste
2 lbs angelhair pasta

Instructions

Place mussels, shallots, onions, and white wine in a saucepan. Cover and cook slowly until mussels begin to open. Remove meat from shells, discarding any that do not open.

Strain and reserve juices, adding cream and dill. Cook slowly until reduced by 1/3. Meanwhile, cook the pasta. Add mussels and pepper to sauce, cook until heated through, and serve over pasta.

2 lbs medium shrimp, rinsed well
1 onion, peeled and chopped
1 tbsp olive oil
1 tbsp vegetable oil
2 tbsp aziete de derde
1 can (14 oz) coconut milk
1 tbsp cornstarch
1 tbsp green onion, peeled and chopped
1 tbsp parsley
1-1/2 cups water
salt & pepper to taste

Instructions

Fry onion in the two oils until golden. Add green onion, parsley, shrimp, salt, and pepper, and 1 cup of water. Simmer for 10 minutes.

Add coconut milk and cook for another 3 minutes.

Dissolve cornstarch in 1 cup of cold water, and add slowly to the shrimp mixture, stirring constantly over low to medium heat. Allow to thicken for 5 minutes.

Serve immediately over white rice.