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Show 12- Features 'Les and Andrea Heard' from Cape San Blas. Les will prepare Les's Oysters, Steamed Cape Shrimp and Scallops Nina.
LES'S OYSTERS
(Ingredients)
1 pint tub of Apalachicola oysters
3 tablespoons butter (preferably good, low water content butter like Danish Lurpak butter)
1/3 lemon, squeezed
¼ teaspoon garlic power (not salt)
5 shots Ed's Red hot sauce
1 shaker dairy container of 3 cheese grated cheese (Asago, Romano, Parmesan)
1 shaker dairy container of granulated Parmesan cheese
1 box Wheatsworth crackers
(Oyster Butter Sauce)
Microwave butter in small chafing dish until melted, mix in lemon juice, garlic powder and hot sauce
(Preparation)
Turn oven to broiler setting while preparing oyster dishes
Smear a small amount of butter sauce over two, 10 inch diameter, oven-proof, oyster shell plates
Drain liquor from oyster tub and hand place each oyster on oyster plate. Be mindful to handle each oyster and clean off any shell fragments or debris
Spoon the remainder of the butter sauce over the oysters
Shake the '3 Cheese' mixture over the butter covered oysters until a light thorough coating is achieved
Shake an additional dusting of granulated parmesan over the oysters
Place both plates of oysters on an upside down cookie pan and place in the oven on the top rack as close as possible to the broiler elements..Important !..The oysters must be very close (+/-3/4in) to the broiler elements
Broil oysters until cheese topping is golden brown (from 4 to 6 min) .Do not overcook!
(Presentation)
Have insulated pads placed on your table or counter top for oyster plates to set on. Use insulated gloves and carefully move oyster plates from oven rack to pads. Place a teaspoon in each oyster plate for self-serving and serve while hot. Break a Wheatsworth cracker in half and place and oyster on it. Enjoy perhaps the finest cooked oyster you'e ever tried!!!
STEAMED CAPE SHRIMP
(Ingredients)
You will need a small electric steamer or steamer insert for a stove top pot.
1-1/2 lbs fresh medium to large shrimp, washed but not peeled
3 heaping tablespoons Tony Chachere's Creole seasoning
10 shots Ed's Red or Crystal's hot sauce
3 drops SwampFire Oil or Old Bay liquid shrimp or crab boil
1/2 lemon cut into quarters
4 bay leaves
(Preparation)
Put 1-½ cup water and SwampFire Oil or Old Bay liquid into the steamer or pot and turn on heat.
Place bay leaves on steamer screen or bottom of steamer insert. Place shrimp and lemons on top of bay leaves and sprinkle with Tony's seasoning & hot sauce. Mix and coat the shrimp, trying to keep the bay leaves on the bottom.
Cover steamer with dish towel and steam shrimp for 5 to 7 minutes, (stir shrimp every 2 minutes to ensure even cooking). Remove shrimp from steamer when pink and plump, and let rest for 2 minutes before eating. Remember!.....The shrimp will continue to cook for a couple of minutes after they are removed from steamer so...Do Not Overcook!!!
(Presentation)
Remove shrimp from steamer and arrange on shrimp or seafood platter. Garnish with lemon wedges and parsley sprigs. Serve with side dish of Quick Cocktail Sauce and/or Oyster Butter Sauce. Place empty bowl nearby for shrimp peels. You'll get many complements on this quick and tasty shrimp recipe.
Quick Cocktail Sauce
¼ cup ketchup
1 teaspoon horseradish
2 shots Ed's Red hot sauce
¼ lemon, squeezed
Blend ingredients together in small bowl
SCALLOPS NINA
(Ingredients)
½ lb fresh or thawed St. Joe Bay scallops
3 tablespoons butter (preferably good, low water content butter like Danish Lurpak butter)
1 shaker dairy container of granulated Parmesan cheese
1/3 lemon, squeezed
3 cloves fresh pressed garlic
(Scallop Butter Sauce)
Microwave butter in small chafing dish until melted, mix in lemon juice and pressed garlic
(Preparation)
Pre-heat oven to 350 degrees
Line a cookie pan with tinfoil and place approximately 2 dozen cleaned scallop shells on the tinfoil
Place 4-6 scallops in each scallop shell and coat with butter sauce
Sprinkle scallops with a light coating of Parmesan cheese
Place scallops on center rack of oven and cook approximately 5 minutes at 350 degrees or until cheese is melted. Do Not Overcook!
(Presentation)
Remove cookie sheet to insulated pad. Arrange scallop shells on seafood platter and garnish with lemon wedges and parsley. Serve hot?..spoon scallops out of shells and place on Wheatsworth crackers. You will be delighted how the sweet taste of the scallops is complemented by the butter sauce and cracker.
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