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Recipe of the Week

Florida Shrimp and Clams over Rice

Grouper with Roasted Corn and Peppers

 

INGREDIENTS

  • 1 pound large Florida shrimp, peeled and deveined
  • 20 Florida middleneck clams, cleaned
  • 2 Florida tomatoes, diced small
  • 2 Florida bell peppers, seeded and chopped (your favorite color)
  • 1 pound smoked sausage, sliced
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • ¼ stick butter
  • 4 cloves garlic, chopped fine
  • 1 tablespoon seasoning blend (blackened, seafood or your favorite)
  • ¼ cup fresh parsley, chopped
  • 1 package yellow or Spanish rice
  • Sea salt and fresh ground pepper, to taste

PREPARATION

  1. Prepare rice mix as directed on package.
  2. Preheat a large sauté pan over medium-high heat and add the olive oil.
  3. Add onion, peppers, garlic and sausage.
  4. Cook ingredients until slightly caramelized, about 4 minutes.
  5. Add shrimp, clams and seasoning blend.
  6. Stir ingredients and cover.
  7. Cook ingredients until shrimp are almost cooked throughout and clams have started to open, about 4 minutes.
  8. Add diced tomatoes and butter.
  9. Stir ingredients to combine.
  10. Taste and adjust seasoning with salt and pepper. Serve over cooked rice.
  11. Garnish with chopped parsley. 

 

Credit: http://www.freshfromflorida.com - Recipe Posted December 14, 2014

If you have any comments or suggestions please send them to: info@indianriverseafoodmarket.com

 

 




 

 


 

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