The “How to” Part!
Fish Filets and Steaks
Fish on the Grill – Most of the fish you purchase at the Shrimp Dock can be grilled. Firm texture fish can be placed directly on the grill for a period of 10 minutes for each inch of thickness. Always split cooking time for each side of your fish evenly. Not so firm fish can also be grilled. Place your fish on a cookie sheet or boat of aluminum foil, baste with a butter sauce and grill without turning over, 8 minutes per inch of thickness.
Basic Baking – Melt butter in baking pan. Lightly flour the filet, then roll in melted butter, Bake in 400 degree preheated oven for 10 minutes per inch of thickness, measured at the thickest part of the fish. Fold under the thinner “tail-end” of the filet, if necessary, to adjust for varying thickness.
Basic Broil – Preheat broiler. Broil approximately 6” from heat , usually the second rack. Use the 10 minute rule (see baking). Filets with the skin on should be broiled skin-side down. Steaks should be broiled 5 minutes per inch of thickness on each side.
Pan-Fry – Lightly flour the filet and pan-fry in 2 tablespoons butter or oil until golden brown on each side (about 2-3 minutes per side).
Deep-Fry – Cut fish into 3” pieces. Roll in seasoned flour. Dip into egg and milk mixture and then roll again in seasoned bread crumbs, cornmeal, or cracker crumbs. (Italian style seasoned bread crumbs add a delicious coating.) Fry at 385 degrees in a deep-fryer or in 1” of oil in a skillet until golden brown. Place on absorbent paper to drain.
Testing for Doneness – Stick a fork into the thickest part of the fish and twist gently. The meat should flake apart easily. The inside should be moist but not jiggly.
Seasoned Flour – 1/2 cup flour, 1 tsp, salt or garlic salt, ½ tsp lemon pepper or black pepper, ¼ tsp thyme.
Batter Recipe – ½ cup Bisquick, ½ cup water or beer.
Lemon Butter – Melt over low heat ½ stick of butter (or 1 tbsp margarine and 1 tsp butter), add 1 tsp lemon juice and ¼ tsp grated lemon peel.
Parsley – Omit lemon juice and peel. Add 1 tbsp chopped parsley.
Garlic – Omit lemon juice and peel. Add dash garlic powder to 1 minced garlic clove.
Tarragon – Omit lemon juice and peel. Add ½ tsp crushed tarragon.
Wine – Omit lemon juice and peel. Add 1 clove minced garlic, 1 tbsp dry white wine or brandy and 1 tsp minced parsley.
Live Maine Lobsters, Whole
Bring a large kettle of salted water to a strong boil. Plunge the lobster head first into boiling water and cook for 10 minutes per pound plus 1 minute for each additional ¼ pound.
Defrosting – Prepare frozen lobster tails for cooking by defrosting in the refrigerator overnight or by placing in the sink in cool water for 20-30 minutes
To Grill – Split the tail down the center top. Butterfly open and partially peel the meat out of the shell, baste with butter, and lay the meat back in the shell. Place the tail on the grill, meat side up, and cook until the meat turns white. Approximate cooking time is 1 ½ minutes per ounce.
To Bake – Split the tails in half, cutting lengthwise. Butterfly lobster tail open. Baste with butter. Preheat oven to 400 degrees. Place lobster tail in a baking pan with 1/8 “ of water in the pan. Bake at 400 for 2 minutes per ounce.
To Steam – Place tails on a rack over boiling water in a covered pot. Cook 1 ½ minutes per ounce.
To Broil – Follow the above recipe except broil 3 inches from the element, cooking 1 ½ minutes per ounce.
Note: When the lobster meat turns white, remove from the heat.
Crab fishermen cook their live catch on board large processing ships before they reach port. Flash freezing insures freshness of the product.
King Crab and Snow Crab and Dungeness Crab – To steam, place crab legs or clusters in a large pot. Pour 1 to 2 cups of water in the pot. Place lid on pot and turn on high. When steam comes out of the top of the pot (about 5 minutes) the crabs are done. Drain and let cool for 5 minutes. Serve with melted butter.
Stone Crab Claws – Steam and serve with mustard sauce or lemon butter. Suggest claw crackers or a mallet!
Cocktail Claws – These crab claws are generally served cold with red cocktail sauce and lemon.
Stuffed Crab – Spread with butter, place on a cookie sheet, and bake from frozen at 375 degrees for approximately 25 minutes or microwave 3 minutes. Serve with lemon wedges.
A Bayou speciality, crawfish (crayfish) are available Spring and Early summer. We currently have these delivered fresh every Thursday, in season. These delicacies are available live or fully cooked and spiced! For those of you not familiar with this Cajun delight, we also offer lessons on how to purge, cook, and EAT! We carry cooked crawfish daily during the entire season so that you can enjoy them alone, add to your Cajun boil, or pick the meat to add to your favorite dish. SUCK ‘DEM HEADS…..Beer required!
Scallops are shellfish. They are not punched out of shark fins or sting ray wings! Scallops should be cooked until the edges start to crack and the scallop turns milky white. Do not overcook.
Pan Seared – Saute over medium high heat in garlic butter or butter and dry white wine for 3-4 minutes.
Fried – Rinse scallops and drain. Beat 2 eggs and add 1 tbsp lemon juice. Dust scallops with flour, dip in egg mixture and roll in seasoned breadcrumbs. Deep fry in at least 1” of oil until golden brown (3-4 minutes).
Broiled – Arrange scallops in a buttered baking dish. Sprinkle with 2 tbsp sweet vermouth, salt, pepper, and paprika. Drizzle 1 tbsp butter over scallops. Broil 6” from heat for 8-10 minutes until scallops turn opaque white and the edges crack.
Saute – In a skillet or sauté pan, melt ½ stick butter, sauté ¼ cup chopped green onion for 3-5 minutes, add ½ cup dry white wine, ½ lb sliced fresh mushrooms, and 1 lb scallops. Sauté over medium heat until the scallops turn milky white and the edges begin to crack.
On the Grill – Place deep side of the shell on the grill. Cook for 8-12 minutes or until open. Be sure to remove with baking gloves. Let cool for 5 minutes. Open the shell with oyster or clam knife and eat on the half shell.
On the Half Shell – Rinse shell, hold oyster in the palm of the hand, deep part of the shell down, and wedge a strong knife between the shells at the hinge. Twist knife. Muscle should pop. Cut the muscle from top shell and discard shell. Cut muscle from the bottom shell. It is now ready to eat!
Prior to cooking mussels, scrub lightly under cool, running water and remove the “beard”. Purge in a sinkful of water with ¼ cup cornmeal or salt.
Steamed – in a large sauce pan or dutch oven, melt 1 stick of butter, add ½ cup chopped green onion, 3 cloves garlic finely chopped. Sauté 5 minutes. Add a pinch of thyme, 1 bay leaf, ½ tsp lemon or white pepper, 1 cup dry white wine, and mussels. Cover, shake, and steam 8-10 minutes. Discard any unopened mussels. Serve with fresh bread. Serves 2 to 4 people.
Prior to cooking clams, purge in a sinkful of cold water with ¼ cup cornmeal or salt.
On the Grill – Place deep side of shell on grill. Cook 8-12 minutes or until open. Be sure to remove from the grill with baking glove. Let cool 5 minutes. Open shell with and oyster or clam knife and eat on the half shell.
On the Half Shell – Wash clams under cold water, shuck open with a clam knife, Cut muscle away from top shell, twist off top shell and discard. Serve clams on a bed of crushed ice with lemon wedges and red cocktail sauce.
Steamed – Littleneck or soft-shell clams may be steamed above water 8-10 minutes until all of the clams open. Discard any unopened clams. Serve with lemon butter. Frozen littleneck or cherrystone clams must be boiled. Cover with water and boil 6 minutes.
On the Grill – Peel shrimp and marinate in garlic lemon butter. Place on skewers. Grill for 3-5 minutes on each side. When the shrimp turns pink, they are done.
Fried – Peel and devein shrimp. Dust with flour, dip in beaten egg, roll in seasoned bread crumbs, and deep fry at 385 degrees until golden brown.
Stir Fry – Melt ½ stick butter over medium heat. Add 1 lb peeled and deveined uncooked medium shrimp, 1 tbsp Worcestershire sauce, ¼ tbsp lemon juice, and ½ lb sliced fresh mushrooms. Stir fry until done, approximately 3-4 minutes. Serves 4.
Wine Scampi – Shell and devein 1 lb large shrimp. Melt 1 ½ tbsp butter and mix with ½ clove minced garlic and 2 tbsp white wine. Place shrimp in a flame proof dish. Pour garlic-wine butter over shrimp. Salt and pepper to taste. Broil 10 minutes or until milky white, 4”-6” from element. Serves 4.
Captain Paul’s Shrimp Boil – Use 1 quart water per pound of shrimp. For spicy shrimp, add a prepackaged seafood spice or 4 bay leaves, 2 tbsp mustard seed, 2 tbsp celery salt, 2 tbsp cayenne, 2 tbsp oregano, and 3 tbsp salt. Boil water with spice, add shrimp and return to a boil. Boil 1-3 minutes or until the shrimp float. Turn off heat, remove cover and add 2 cups of ice. Let shrimp soak in the pot for 15 minutes. Note: Adding ice helps the meat separate from the shell so the shrimp will peel easily.
Boiled in Beer – Substitute beer for water in the above recipe.
Shrimp Salad – Mix 1 lb cooked small shrimp with 1 cup mayonnaise, 1 cup finely chopped green onions, and 3 chopped boiled eggs. Let stand for a few hours in refrigerator before serving. Garnish with parsley and paprika. Serves 4.