Best Calypso Shrimp And Scallop Burgers Recipes

SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO

Steps:

• In a small skillet saute onion in butter over medium heat until translucent. Cool.
• Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.*
• Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
• Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature.
• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste

SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO

Steps:

• In a small skillet saute onion in butter over medium heat until translucent. Cool.
• Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.
• Cook's Note: Mixture should not be too loose. If necessary, add a bit more flour or another egg.
• Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
• Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro Mayo. Serve warm or at room temperature.
• Cilantro Lime Mayo: Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
• Cook's Note: This sauce is good with any seafood or fish, especially salmon. Yield: 1 1/2 cups.

CALIFORNIA CALYPSO SHRIMP AND SCALLOP LINGUINI

Steps:

• Bring 4 quarts salted water to a rolling boil, cook pasta according to package directions until al dente.
• Heat a medium non-stick skillet over high heat. Reduce heat to medium-high and add the extra virgin olive oil and butter.
• Let butter melt into the oil, stiring to mix.
• Add the garlic and cook for 1-2 minutes.
• Add the onion and peppers and cook 1-2 minutes, just to tender crisp
• Add the bay scallops and shrimp and cook stiring until seafood is opaque and cooked through. Season with fresh ground sea salt and fresh ground black pepper. Remove mixture from pan and keep warm.
• Cook down sauce 2-3 minutes to thicken adding more butter and olive oil if needed. Return seafood mixture to pan and stir until heated through
• Drain pasta and return to pot. Add seafood mixture, scraping pan with spatula to get all the sauce. Toss until pasta and seafood mixture is mixed well and pasta is coated with sauce.
• Divide into warm pasta plates and garnish with a few julienne strips of peppers and sliced green onion tops.
• Serve with soft garlic buns, a fresh Caesar salad and a chilled Moscato.

CALYPSO BURGERS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the sauce: heat the olive oil in a saucepan on the grill.
• Add in the onion, garlic, bell pepper, and jalapeno peppers; stir/saute 5 minutes or until softened.
• Add in the molasses, rum, and lime zest; cook, stirring, about 5 minutes or until the liquid is nearly all cooked away.
• Stir in the tomato, bitters, and salt; move the saucepan to the edge of the grill rack to keep warm.
• To make the patties: combine the turkey, sausage, salt, pepper, cloves, curry powder, and lime juice in a large bowl.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Divide the mixture into 6 equal portions; form the portions into patties to fit the rolls.
• When the grill is ready, brush the grill rack with vegetable oil.
• Place the patties on the rack; cover and cook, turning once, just until the juices run clear when the patties are pierced in the center (about 4 minutes on each side).
• During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly.
• To assemble: on each bottom roll, place a patty and top with an equal portion of the sauce; add the roll tops and serve.

CALYPSO SHRIMP

Steps:

• Saute garlic and ginger in butter for one minute, add remaining ingredients.
• Add shrimp cook till firm and pink in color.
• Arrange shrimp over rice pour over sauce reduction.
• Enjoy!