Best Cataract City Shrimp And Scallops With Tropical Salsa Falls Recipes

CATARACT CITY SHRIMP AND SCALLOPS WITH TROPICAL SALSA FALLS

Cataract City Shrimp and Scallops with Tropical Salsa Falls image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 tablespoons rum, plus 2 ounces
2 tablespoons cornstarch
20 (U/10 size) shrimp, peeled and cleaned
20 large scallops, washed and dried
2 tablespoons clarified butter
2 tablespoons scallions, chopped
4 ounces mango, chopped
4 ounces cleaned pineapple, chopped
3 ounces pineapple juice
4 ounces coconut juice
Sea salt and freshly ground black pepper
Shredded coconut, toasted, for garnish
Tropical Salsa Falls, recipe follows
1/4 cup peeled, chopped pineapple
1/4 cup finely chopped mango
1/4 cup seeded and finely diced papaya
2 tablespoons chopped cilantro
1-ounce lime juice
1 jalapeno pepper, seeded and chopped
1-ounce scallion, chopped

Steps:

Whisk together cornstarch and 2 tablespoons rum in a bowl. Add shrimp and scallops, toss to combine well, and soak for 5 minutes. Heat a saute pan over medium-high heat. Add clarified butter and heat. Remove seafood from rum/cornstarch mixture and saute until tender. Add scallions, mango and pineapple chunks and saute for an additional 2 minutes. Remove the pan from the heat and carefully deglaze with rum. Return to the heat and cook until alcohol is burned off. Add pineapple juice and coconut milk. Simmer for 3 minutes. Season with sea salt and freshly ground pepper. Garnish with toasted shredded coconut. Finish plate decoration with Tropical Salsa Falls.
Combine all ingredients and set aside to let flavors "marry."

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS

Citrus Ceviche With Shrimp and Scallops image

This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.

Provided by januarybride

Categories Mexican

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
1/2 lb bay scallop (the little ones)
2 lemons, juice of
2 limes, juice of
2 oranges, juice of
1 cup cucumber, peeled and diced into 1/4-inch pieces
1/4 cup red onion, finely chopped
1 cup diced tomato
1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaf (may add more if you like)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt (optional)
1/2 teaspoon lemon pepper (optional)

Steps:

In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
To serve, divide the ceviche between 6 chilled martini glasses.

SHRIMP & SCALLOPS WITH RICE IN CREAMY CASSEROLE

Shrimp & Scallops With Rice in Creamy Casserole image

Make and share this Shrimp & Scallops With Rice in Creamy Casserole recipe from Food.com.

Provided by Flipgirl30

Categories One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons butter
6 tablespoons flour
2 cups milk
1 pinch salt
1/2 lb shrimp, peeled
1/4 lb scallops
1/4 cup wine or 1/4 cup sake
1 tablespoon butter
1/2 yellow onion, minced
1/2 cup white mushroom, minced
1/2 teaspoon garlic, minced
salt and pepper, to taste
2 cups cooked rice
1 cup shredded monterey jack cheese
1 tablespoon chopped parsley

Steps:

Preheat oven to 350°F; butter 8-inch square baking dish and set aside.
In a sauté pan, melt butter until it foams and add flour slowly to form a paste. Slowly add milk and stir until sauce coats spoon, about 5-7 minutes Add salt. Remove from heat and set aside.
Marinate shrimp, scallops in wine for 10 minutes In a sauce pan, sauté onion until soft, then add mushrooms.
Add shrimp, scallops and wine and stir to coat with onions. Add garlic, salt and pepper and cook until shrimp and scallops are cooked, about 5 minutes
Remove pan from heat and drain liquid into a 2 cup glass measuring cup. Set aside. Add enough white sauce to the shrimp liquid to make 2 cups.
Put rice in prepared baking dish. Top with shrimp mix. Pour white sauce on top until shrimp and rice are covered. Sprinkle cheese on top. Bake 10-12 minutes until bubbly and cheese melts. Garnish with parsley and serve hot.

Nutrition Facts : Calories 1152.6, Fat 57.2, SaturatedFat 35.1, Cholesterol 400.4, Sodium 1054.5, Carbohydrate 88.7, Fiber 1.8, Sugar 2.1, Protein 63.1

SEARED SEA SCALLOPS WITH TROPICAL SALSA

Seared Sea Scallops With Tropical Salsa image

I haven't tried it yet but it sounds so good. Simple prep with pineapple, mango, cucumber, red bell pepper, cilantro, lime juice and jalapeno. Sounds refreshing for a summer dinner or nice lunch. I would consider it for a first course too.

Provided by Oolala

Categories Mango

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup pineapple, diced
1/2 cup mango, diced
1/2 cup cucumber, diced
1/2 cup red bell pepper, seeded and diced
3 tablespoons cilantro
4 teaspoons fresh lime juice
1 jalapeno, seeded, minced
salt
pepper
20 sea scallops

Steps:

In a bowl combine all the ingredients except for the salt, pepper and scallops.
Toss well. Season with salt and pepper and set aside.
Heat a large nonstick frying pan over medium-high heat.
Coat the pan with cooking spray.
Season the scallops with salt and pepper.
Add half the scallops and sear, turning once, about 2 minutes. Remove and keep warm.
Repeat with the remaining half of the scallops.
Top with the salsa and serve.

Nutrition Facts : Calories 196.1, Fat 1.5, SaturatedFat 0.2, Cholesterol 49.5, Sodium 244.9, Carbohydrate 20, Fiber 2.4, Sugar 12.1, Protein 26.3

SHRIMP 'N' SCALLOPS TROPICAL SALAD

Shrimp 'n' Scallops Tropical Salad image

A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons diced peeled mango
1 tablespoon diced fresh pineapple
1-1/2 teaspoons mango chutney
1-1/2 teaspoons olive oil
1 teaspoon rice vinegar
3/4 teaspoon lime juice
Dash salt
Dash crushed red pepper flakes
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe avocado, peeled and sliced
2 tablespoons coarsely chopped macadamia nuts, toasted
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons canola oil
1-1/2 teaspoons Caribbean jerk seasoning
6 uncooked large shrimp, peeled and deveined
6 sea scallops, halved

Steps:

Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.

ISLAND TROPICAL SHRIMP WITH FRUIT SALSA

Island Tropical Shrimp With Fruit Salsa image

This is a great Caribbean shrimp dish that I wanted to get on Zaar for the Caribbean. This recipe comes from Walter Scheib, former White House Chef. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this wonderful dish.

Provided by Vseward Chef-V

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

1/3 cup olive oil
2 tablespoons garlic, chopped
1 tablespoon gingerroot, chopped
2 tablespoons lime juice
2 teaspoons dark rum
2 teaspoons lime zest
1/4 cup cilantro, chopped
1/4 cup Italian parsley, chopped
1 teaspoon chili paste
2 teaspoons cumin
1 teaspoon coriander
salt and pepper, to taste
16 large shrimp, peeled & deveined
1 tablespoon olive oil
1 tablespoon garlic, chopped
1 teaspoon jalapeno, chopped
2 ounces julienne red onions
2 ounces julienne tomatoes
2 ounces sliced mangoes
2 ounces sliced pineapple
2 ounces sliced bananas
1/2 tablespoon cumin
1/2 tablespoon coriander
1 ounce lime juice
hot sauce (to taste)
1/4 cup cilantro, chopped

Steps:

In a large bowl- combine all ingredients except shrimp & set aside.
Go ahead & preheat your grill to medium heat.
Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
Baste shrimp once more before serving.
Serve on top of warm fruit salsa.
Warm Fruit Salsa:.
In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
Add chopped cilantro when ready to serve.
Serve on top of warm fruit salsa.