Sacramento Brewing Company Seafood Pasta

Sacramento Brewing Company Seafood Pasta

Source: Sacramento Brewing Company, Sacramento, California

2 ounces olive oil
3 ounces salmon pieces
3 ounces calamari (tubes)
3 ounces cod pieces
8 medium shrimp
3 ounces mussels (clams)
1 tablespoon crushed garlic
1/2 teaspoon fresh dill
1/2 teaspoon salt and pepper
1/2 lemon (squeezed)
3 ounces white wine
4 ounces fresh linguini
4 ounces marinara sauce

In hot saut? pan, heat oil then add seafood (including Mussels).

Add all seasonings, lemon and wine. Saut? until seafood is cooked through and mussels are open, about 5 minutes.

Place linguini in boiling water while seafood is cooking. Heat marinara sauce at the same time.

Strain pasta (after boiling 4 to 5 minutes) and place on plate.

Place mussels around pasta on plate. Cover with sauce. Top with saut?ed seafood. Garnish with lemon, dill and parsley.

Enjoy!

Shrimp Stroganoff

Shrimp Stroganoff

1/4 cup minced onion
5 tablespoons butter, divided
1 1/2 pounds shelled, raw shrimp
1/2 pound fresh mushrooms, quartered
1 tablespoon flour
1 1/2 cups sour cream (at room temperature)
1 1/4 teaspoons salt
Pepper, to taste
Cooked yellow rice
Artichoke hearts, quartered

In a large skillet saut? onion in 1/4 cup of the melted butter until softened. Add shrimp and saut? for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.

In the same skillet saut? mushrooms in remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. Reduce heat to moderately low and stir in the shrimp mixture, sour cream, salt and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over saffron rice tossed with quartered artichoke hearts.

Serves 4.

Oysters Johnny Reb

Oysters Johnny Reb

2 quarts oysters, drained
1/2 cup finely chopped parsley
1/2 cup chopped scallions
2 tablespoons lemon juice
1/2 cup butter or margarine, melted
2 cups fine cracker crumbs
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
Tabasco? sauce
Paprika
6 tablespoons milk
6 tablespoons light cream

Place a layer of oysters in bottom of greased, shallow, 2-quart baking dish. Sprinkle 1/2 each of the parsley, onions, lemon juice, butter, crumbs, Worcestershire, salt, pepper and Tabasco over oysters, Make another layer of same. Sprinkle with paprika. Just before baking, make evenly spaced holes in oyster mixture. Pour milk mixed with cream into holes, being careful not to moisten crumb topping all over. Bake at 375 degrees F for 30 minutes or until firm.

Yields 10 to 15 servings.