Course: Appetizer

grilled oyster

Grilled Oysters

Grilled oysters….YUM!

This delicious grilled oysters recipe is courtesy of Southern Living.

Every oyster season we await the “green light” that tells our fishermen it’s time to harvest. That time is now. We will do our best to keep local, fresh oysters in stock for your dinner and/or oyster roast plans.

During October on the coast, we may still have some good grilling weather ahead of us. Save the oyster roast plans until November and grill your first batch of oysters. The secret to this dish is a knockout garlic-herb butter.

So to get the season started off right, let’s work on some oyster terminology.
Tip #1: Don’t say “oyster juice,” say “liquor.”

According to BuzzFeed writer Emily Fleischaker, Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear, not cloudy.

Happy Oyster Season! Dig in!

For more great recipes visit Alison’s Recipe Box by clicking here.

grilled oyster
Grilled Oysters
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grilled oyster
Grilled Oysters
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Instructions
  1. Preheat grill to 450°. Pulse all ingredients (minus the oysters) in a food processor until well combined.
  2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
  3. Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan.
  4. Broil 4 minutes or until edges curl and butter drips over the shell.
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butternut

Butternut Squash and Crab Bisque

Try this Butternut Squash and Crab Bisque Recipe! As summer turns to fall, and our meals change to include heartier fare, seafood soups make it a seamless, savory transition. They’re light yet satisfying, deeply flavorful, and fresh.

Seafood soups and stews are so versatile. You can incorporate a variety of fish and shellfish in one recipe to create complex tastes. Combining mild whitefish with robust shellfish like shrimp or clams creates a rich blend of flavor. Add an assortment of fresh vegetables and simple herbs, and there are endless combinations for seafood soups that can lead us into fall and through the winter with cozy, crave-able meals.

So break out your biggest bowls and spoon up some delicious eats. Start here at Motts Channel Seafood.

It’s a little more than a 30-minute meal, but well, well worth the effort.  Plus, this makes an enormous batch, so it’s great for serving a crowd or yummy leftovers.  A must-try during squash season!!

Recipe Credit: www.gimmesomeoven.com

Yields 6 cups of soup

butternut
Butternut Squash and Crab Bisque
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Servings
6 cups
Servings
6 cups
butternut
Butternut Squash and Crab Bisque
Print Recipe
Servings
6 cups
Servings
6 cups
Instructions
  1. Prepare roasted garlic while you prepare the veggies.
  2. In a large (at least 5 quart) stockpot, heat olive oil over medium heat. Add butternut squash, onions, carrots, celery and garlic, and sauté 5 minutes.
  3. Add 3 cups of broth, reserving the rest. Cover pot and reduce heat to medium-low and simmer until squash is very tender (about 30 minutes).
  4. Add the half-and-half (or milk) and puree the mixture with an immersion blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if desired. Fold in the crabmeat and sage.
  5. Season generously with salt and pepper and serve.
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shrimp and zucchini skewers photo

Shrimp and Zucchini Skewers

This Shrimp and Zucchini Skewers recipe is a simple, fresh recipe perfect for September grill outs. Give it a try and let us know what you think!

Who doesn’t love the taste of smoky, seared skewers hot off the grill? A barbecue favorite, skewers are fun and mess-free eats for adult and kids.

Although shrimp is often the “go to” seafood to skewer, just about any fresh fish or seafood can be added to a skewer.

Wood or Metal? Metal skewers don’t catch fire and you can reuse them indefinitely.  But many prefer wood skewers and that’s ok, too! Just don’t forget to soak them for 30 minutes (it not they’ll burn on the grill)

Small pieces of seafood have lots of surface area, so whatever you coat them with—whether it’s a marinade, a spice rub, or a baste—has a huge impact and lends complex, well-developed flavor to quick-cooking protein.

Motts Channel Seafood stocks a wide varsity of products to help crank up the flavor. “Stick” with us and dinner will be a delight!

More recipes can be found by clicking here.
Recipe Credit: Laura Calder, The Food Network

Serves 4

Shrimp and Zucchini Skewers
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Servings
4 servings
Servings
4 servings
Shrimp and Zucchini Skewers
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Skewer the shrimp, with zucchini slices ribboned in between each piece.
  2. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or twice.
  3. Cook on the grill until the shrimp are pink and the zucchini striped with grill marks, three to five minutes per side.
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cantaloupe

Crab and Cantaloupe Salad with Ginger and Mint Dressing

Cantaloupe with seafood? Yes, please!

With many of us only getting as far as squeezing some fresh lemon juice on our fried calamari or a freshly grilled fillet, the prospect of a fish-and-fruit combination recipe can seem a bit out of your culinary comfort zone.

We think cantaloupe and crab are a perfect combination.

The saltiness of seafood combined with the sweetness of fresh, sweet or citrusy fruits can prove particularly effective and refreshing, especially in the summer months.

Here is a delicious recipe to try.

Serves six.

Recipe Credit:  Alice Car with The New York Times

Here are five pairing suggestions you might want to try at home.

plums – tuna
blackberries – shrimp
peach –  salmon
mango – scallops
melon – crab

For more great fresh fish and seafood recipes please click here.

cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
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Servings
6 servings
Servings
6 servings
cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  2. Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  3. Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  4. To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.
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Baja

Baja Style Fish Tacos

Tacos de pescado (“fish tacos“) originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

If you’ve never tried a fish taco, you’re in for a real treat. Fish tacos provide a traditional Mexican food taste that is a bit off the beaten path. Savory and versatile, fish tacos are best when they are made from fresh, local fish such as grouper, mahi-mahi, sheepshead, and flounder. They can also be topped with just about anything you can imagine.

Ready to try making fish tacos at home? This one is about as authentic as it gets.
Recipe courtesy of Marcela Valladolid and The Food Network.

For more great recipes visit Alison’s Recipe Box by clicking here

Baja
Baja Style Fish Tacos
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Baja
Baja Style Fish Tacos
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Ingredients
Beer Batter
Cream Sauce
Fish Tacos:
Servings:
Instructions
For the Beer Batter:
  1. Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
  1. Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish:
  1. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  2. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  3. Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
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Firecracker

Firecracker Shrimp with Sweet Chili Sauce

An Appetizer With Firecracker Power!

Google “Firecracker Shrimp” and you will be busy scrolling through hundreds of different incarnations of this dish. It all depends on exactly how “spicy” you want it and how fresh the seafood purchase.

The reason we love this fun, fresh, spicy and very delicious recipe is because the ingredients are so simple and who doesn’t almost always have a packet of Eggroll/Springroll wrappers in the freezer? Always start your fish and seafood meals with the fresh items you can find everyday at Motts Channel Seafood.

This can be served as an appetizer or double it up with some tasty sides and call it dinner…it’s all good to us!

Servings: 4-6 Prep Time: 10 minutes Cook Time: 20 minutes

Recipe courtesy of steamykitchen.com.

Want more great recipes like this?  Visit Alison’s Recipe Box by clicking here.

Firecracker
Firecracker Shrimp with Sweet Chili Sauce
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Firecracker
Firecracker Shrimp with Sweet Chili Sauce
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For Marinade
Cornstarch "paste"
Servings: servings
Instructions
  1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
  2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.
  3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
Recipe Notes

The reason we love this dish so much is because the ingredients are so simple and who doesn't almost always have a packet of Eggroll/Springroll wrappers in the freezer? Always start your  fish and seafood meals with the fresh items you can find everyday at Motts Channel Seafood. Want more great recipes like this?  Visit Alison's Recipe Box by

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Puff Pastry Shells

Shrimp and Avocado Puff Pasty Shells

Enjoy these Puff Pastry Shells.

Just about anything in puff pastry shells looks delicious. In Europe these are called these vol-au-vents (French for “blown in the wind” because of their lightness). Here in North Carolina we call them the perfect Mother’s Day meal addition. They are elegant yet very easy to put together. With a little help from the grocery store using pre-made pastry shells, they can be filled with shrimp or really any of your seafood favorites. Serves twelve.

Recipe and photo credit: Realhousemoms.com.

For more great recipes visit Alison’s recipe box by clicking here. Send us your recipes by emailing mottschannel@gmail.com.

Puff Pastry Shells
Shrimp and Avocado Puff Pasty Shells
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Servings
12 servings
Servings
12 servings
Puff Pastry Shells
Shrimp and Avocado Puff Pasty Shells
Print Recipe
Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Instructions
  1. Bake the pre-made pastry shells according to the package directions and allow to cool.
  2. Set 12 shrimp aside for garnish.
  3. To a food processor add the remaining shrimp and pulse until they are broken up.
  4. Add the avocado, mayonnaise, lemon zest and juice, chives, dill, cilantro, salt and pepper and pulse until smooth.
  5. Fill a piping bag with the filling and pipe into the cups.
  6. Top each with 1 cooked shrimp and small sprig of fresh dill.
Recipe Notes

Just about anything in puff pastry shells looks delicious. In Europe these are called these vol-au-vents (French for “blown in the wind” because of their lightness). Here in North Carolina we call them the perfect Mother's Day meal addition. They are elegant yet very easy to put together. With a little help from the grocery store using pre-made pastry shells, they can be filled with shrimp or really any of your seafood favorites. Serves twelve.

Recipe and photo credit: Realhousemoms.com.

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Irish_scallop_bisque

Irish Scallop Bisque

Irish Scallop Bisque

Here is a wonderful recipe for Irish Scallop Bisque.

According to beyondmeresustenance.com, a bisque is traditionally a cream and shellfish based soup of French origin. The mirepoix base in this one really bumps up the flavor, and the use of prepared shellfish stock makes this quick and easy. The author strongly recommends using an immersion blender to purée the soup as pouring hot soup into a blender is messy and can be dangerous.

Luxurious flavors abound in this creamy bisque! It’s perfect as an elegant starter course, or a light main course with bread and a salad…

If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.

Recipe by Oana Iancu as published on beyondmeresustenance.com.

For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/

Irish_scallop_bisque
Irish Scallop Bisque
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Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Ingredients
Servings:
Instructions
  1. Ingredients: 8 large, fresh Motts Channel Seafood scallops olive oil to drizzle 1 quart seafood stock (4 cups) - click here for any easy recipe 3 stalks celery 2 medium carrots 1 large potato russet preferred 1 medium onion, chopped 3 tablespoons butter 1 teaspoon tomato paste 1 cup dry white wine (see notes) 2 bay leaves 1 teaspoon dried thyme leaves 1 tablespoon fresh 1 cup half and  half fresh chives for garnish sea salt and fresh ground pepper  Instructions 1. In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
  2. 2. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
  3.   3. Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
  4. 4. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
  5. 5. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives
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Charbroiled

Drago’s Style Charbroiled Oysters

Drago’s Style Charbroiled Oysters

The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we’d share a New Orleans inspired recipe we think you’ll love that involves charbroiled oysters…yum!

Drago’s Seafood Restaurant officially opened in February 1969 in Metairie, Louisiana. Owners Drago and Klara Cvitanovich are part of a close-knit Croatian community that has thrived in New Orleans since the 1800s.

Drago Cvitanovich has been the oyster king of New Orleans for four decades. Like most other people in the oyster business, he was a Croatian immigrant. When he opened his restaurant in the 1970s, he kept his ties with his countrymen down the river, and as a result always had the best oysters available.

Drago’s son Tommy, who now runs the restaurant, created this dish in the early 1990s. It became wildly popular, and restaurants all over town now copy the dish. It’s simple enough.  Don’t attempt this without freshly-shucked oysters and an outdoor grill.

Yields 6 oysters (consider doubling or tripling as needed).

Posted February 27 2017

Recipe published online at www.nolacuisine.com. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Charbroiled
Drago's Style Charbroiled Oysters
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Servings
6 pieces
Servings
6 pieces
Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Ingredients
The Sauce
The Oysters
Servings: pieces
Instructions
  1. For the sauce: Mix together all of the ingredients. For the oysters: Mix together all of the ingredients.
  2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with Lemon wedges and fresh bread.
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Shrimp_Chowder

Quick Shrimp Chowder

Quick Shrimp Chowder

This shrimp chowder offers a fast, easy and delicious meal idea that can refuel all you tired shoppers. Comfort food at its finest!

Recipe published by Cooking Light. Photo Credit: John Autry; Styling: Leigh Ann Ross
Serves 6

If you are looking for delicious new recipes for your fresh fish or seafood purchase, look no further than Alison Long, co-owner of Motts Channel Seafood. She’s opened up her multi-generation recipe box, and has partnered with local culinary experts, to bring you some dinner inspiration.

Got a recipe you’d like to share? Click here to email your recipes and we may add it to Alison’s Recipe Box!

“Sea” more great fish and seafood recipes in Alison’s Recipe Box by clicking here.

Shrimp_Chowder
Quick Shrimp Chowder
Print Recipe
Servings
6 people
Servings
6 people
Shrimp_Chowder
Quick Shrimp Chowder
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
  2. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes.
  3. Stir in cream; cover and simmer 4 minutes.
Recipe Notes

Here is a fast, easy and delicious meal idea that can refuel all you tired shoppers.

Recipe published by Cooking Light. Photo Credit: John Autry; Styling: Leigh Ann Ross
Serves 6

"Sea" more great fish and seafood recipes in Alison's Recipe Box by clicking here.

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Roasted-oysters-pancetta

 Roasted Oysters with Pancetta + Breadcrumbs

Roasted Oysters with Pancetta and Breadcrumbs

For easy prep this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won’t want to forget these are baking away while you’re greeting guests.

Recipe published by Cooking Light. Photo Credit:  John Autry

Serves 6

“Sea” more great fish and seafood recipes in Alison’s Recipe Box by clicking here.

Roasted-oysters-pancetta
 Roasted Oysters with Pancetta + Breadcrumbs
Print Recipe
For easy preppy this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests. Recipe published by Cooking Light. Photo Credit: John Autry Serves 6
Servings Prep Time
6 Servings 24 Minutes
Servings Prep Time
6 Servings 24 Minutes
Roasted-oysters-pancetta
 Roasted Oysters with Pancetta + Breadcrumbs
Print Recipe
For easy preppy this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests. Recipe published by Cooking Light. Photo Credit: John Autry Serves 6
Servings Prep Time
6 Servings 24 Minutes
Servings Prep Time
6 Servings 24 Minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 450°.
  2. Combine nuts and bread in a mini food processor; process until coarsely ground.
  3. Heat a medium skillet over medium-high heat, and lightly coat pan with cooking spray. Add pancetta and sauté for 2 minutes or until crisp, stirring frequently. Remove from heat.
  4. Stir in pine nut mixture, parsley, and black pepper.
  5. Carefully arrange oysters in a single layer on a broiler pan, and spoon 1 tablespoon bread mixture onto each oyster.
  6. Bake at 450° for 5 minutes or until oysters are opaque.
  7. Serve immediately with lemon wedges.
Recipe Notes

For easy prep this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests.

"Sea" more recipes in Alison's Recipe Box by clicking here.
Recipe published by Cooking Light. Photo Credit:  John Autry

Serves 6

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Pumpkin_oyster_soup_Motts

Pumpkin Oyster Soup

Pumpkin Oyster Soup

We couldn’t let “Pumpkin Season” go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison’s recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Reserving liquor, drain oysters; set aside.
  2. In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
  3. With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
  4. Making sure there are two oysters in each, ladle soup into shallow bowls.
  5. Garnish with chives and bacon.
Recipe Notes

Pumpkin Oyster Soup

We couldn't let "Pumpkin Season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison's recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

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mexican shrimp cocktail Motts Channel Seafood

Mexican Shrimp Cocktail

mexican shrimp cocktail Motts Channel Seafood
Mexican Shrimp Cocktail
Print Recipe
This Mexican Shrimp Cocktail recipe is for those that want to add some bold flavors to their traditional cocktail sauce. Recipe and photo courtesy of AllRecipes.com
Servings
6 servings
Servings
6 servings
mexican shrimp cocktail Motts Channel Seafood
Mexican Shrimp Cocktail
Print Recipe
This Mexican Shrimp Cocktail recipe is for those that want to add some bold flavors to their traditional cocktail sauce. Recipe and photo courtesy of AllRecipes.com
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado.
  2. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
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canape shrimp mottos recipe

Cheesy Shrimp Tea Sandwiches

Super easy. Extra delicious. Great for parties both indoor and out.

Recipe adaptation and photo credit:  Natasha’s Kitchen via yummily.com

Makes 21 sandwiches.
canape shrimp mottos recipe
Cheesy Shrimp Tea Sandwiches
Print Recipe
Servings
21 sandwiches
Servings
21 sandwiches
canape shrimp mottos recipe
Cheesy Shrimp Tea Sandwiches
Print Recipe
Servings
21 sandwiches
Servings
21 sandwiches
Ingredients
Servings: sandwiches
Instructions
  1. Rinse the cooked shrimp and pat dry with paper towels. Peel shrimp and coarsely chop into small peaces. Transfer shrimp to a medium bowl.
  2. Chop parsley and dill, mince garlic and transfer to the mixing bowl. Add in the rest of your spread ingredients: 1 cup cheese, ½ cup mayo. Stir it all together and you have your spread.
  3. Cut your bread into ½-inch slices. Spread the mixture generously over the bread slices, place it in the oven at 350˚F to melt the cheese and sizzle the shrimp a tad (8-10 minutes).
  4. To serve: you can jazz these up by adding a sautéed shrimp over the top, but its completely unnecessary and just as good without it ;)
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buffalo shrimp

10-Minute Buffalo Shrimp With Blue Cheese Dip

10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
  2. In a shallow bowl, combine flour, salt and cayenne pepper. Add shrimp, tossing to coat.
  3. In a large skillet, heat oil, butter and hot sauce. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
  4. Sprinkle blue cheese dip with parsley; serve with shrimp.
  5. Serve with carrot and celery sticks on side if desired.
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Oysters with a Classic Mignonette Recipe

Oysters with a Classic Mignonette

Oysters with a Classic Mignonette
Print Recipe
Servings Prep Time
2 cups Mignonette 25 minutes
Servings Prep Time
2 cups Mignonette 25 minutes
Oysters with a Classic Mignonette
Print Recipe
Servings Prep Time
2 cups Mignonette 25 minutes
Servings Prep Time
2 cups Mignonette 25 minutes
Instructions
  1. In a small bowl, combine all of the ingredients. Let this mixture rest for 20 minutes to slightly soften shallots.
  2. Serve this on the side with a small spoon. This vinegar mixture makes about 1¾ cups and can be made a week in advance.
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Smoky_Salmon_Dip_1000 doug

Smoky Salmon and Green Chile Party Dip

Smoky Salmon and Green Chile Party Dip
Print Recipe
Servings Prep Time
2 cups 10 minutes
Servings Prep Time
2 cups 10 minutes
Smoky Salmon and Green Chile Party Dip
Print Recipe
Servings Prep Time
2 cups 10 minutes
Servings Prep Time
2 cups 10 minutes
Instructions
  1. In a food processor or blender, process the cottage cheese until smooth. Add the cream cheese and whip until thoroughly combined and creamy.
  2. Transfer the cheese mix to a bowl. Fold in the salmon, green chiles, Old Bay, garlic powder, smoke seasoning, and about 1/4 teaspoon of black pepper.
  3. Taste the dip; add more smoke 1-2 drops at a time until the desired flavor is reached (it's very easy to overdo it, so be cautious.) Add more black pepper, if desired.
  4. Chill at least 30 minutes. Garnish with finely chopped chives or dill (fresh or dried) before serving.
Recipe Notes

Look for a liquid smoke that has an absolute minimum of ingredients -- usually just water, natural smoke flavoring, and a preservative (a small amount of coloring is acceptable, if necessary.) Two excellent brands are Wright's and Haddon.

 

Recipe Credit: Doug DuCap.  Photo Credit:  Food.com

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Deviled_Eggs_w_Shrimp_1000 doug

Shrimp Deviled Eggs

Shrimp Deviled Eggs
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Servings Prep Time
24 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
24 servings 15 minutes
Cook Time
20 minutes
Shrimp Deviled Eggs
Print Recipe
Servings Prep Time
24 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
24 servings 15 minutes
Cook Time
20 minutes
Instructions
  1. Cook the eggs by placing them in a large covered pot (preferably in a single layer.) Add enough water to cover by an inch or more.
  2. Bring just to a simmer, then turn off the heat, cover the pan, and let it sit for 15 minutes.
  3. Remove one of the eggs (re-cover the pot) and run cold water over it briefly until it can be handled, then crack it in several places and peel it under cold running water.
  4. Cut the egg in half lengthwise; if the yolk is a uniform pale yellow, the eggs are done. If it's still a dark yellow in the middle, give the remaining eggs a few more minutes.
  5. Transfer the eggs to ice water until cooled, then peel and cut them lengthwise. Gently scoop out the yolks into a bowl (reserve the white on a plate or platter) and mash the yolks thoroughly with a fork.
  6. Add the celery, scallion (white part), Old Bay, cayenne, and mayonnaise. Mix thoroughly and add more seasoning and/or mayo if needed (you want a well-seasoned, creamy mixture.)
  7. With a sharp knife, carefully cut each shrimp in half lengthwise, so that you end up with 24 'sides' of shrimp.
  8. Place a shrimp over the flat part of each egg white half (so that it curves around the hollow part), and fill the hollows with the yolk mixture using a spoon or piping bag
  9. Cut the green parts of the scallions at an angle into very fine slices and sprinkle over the shrimp. Dust the yolks with a bit more Old Bay and a few grinds of black pepper, if desired.
Recipe Notes

Recipe Credit:  Doug DuCap. Photo Credit:  Food.com

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chistmas tree shrimp pinterest

Mary’s Christmas Shrimp Tree

Mary's Christmas Shrimp Tree
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Mary's Christmas Shrimp Tree
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Instructions
  1. Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor.
  2. Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leftover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole.
Recipe Notes

Recipe Credit:  Recipes.com  Photo Credit: Yummly.com

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old bay crab ball foodietotsdotcom

Old Bay Holiday Crab Ball

Old Bay Crab Ball
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Servings Prep Time
10 servings 10 minute
Servings Prep Time
10 servings 10 minute
Old Bay Crab Ball
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