Best Seafood Stew Alligator Shrimp In This Case Recipes

SEAFOOD STEW

Seafood Stew image

Provided by Ina Garten

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SEAFOOD STEW (ALLIGATOR & SHRIMP IN THIS CASE)

Seafood Stew (Alligator & Shrimp in This Case) image

Oh Boy, Oh Boy, Oh Boy! Talk about wantin' to Slap Somebody! This is so dang good and really so easy, especially when you get the already cleaned alligator, shrimp, and sometimes Louisiana crawfish from the grocery store instead of having to hunt and fish for them your own self... But that's another story! Don't let the list of...

Provided by Donna Graffagnino

Categories Seafood

Time 2h

Number Of Ingredients 24

Ingredients

2 Tbsp olive oil
1 Tbsp butter or margarine
2 medium onions, diced
1 medium bell pepper, diced
1 Tbsp chives, dried (or 1 1/2 tsp fresh)
1 tsp each salt & pepper
FOR ALLIGATOR
1 Tbsp olive oil, add a little more if needed
1 1/2 lb alligator meat, cubed into 1 1/2" cubes
2 tsp bezeall's cajun or other creole seasoning
1 tsp mr. garlic or granulated garlic and a pinch of lemon pepper
1 tsp black pepper
FOR THE ROUX
1 stick margarine
1/4 stick butter
1 c ap flour or a little more if needed
FOR THE SAUCE
1 can(s) (15 oz) tomato sauce
1 Tbsp garlic, minced
2 c shrimp stock, or chicken broth, or water
more water as needed
1 1/2 lb shrimp, peeled and deveined 41-50 count
2 Tbsp dried parsley (or 1 tbsp fresh chopped)
2 Tbsp butter (not margarine) for finishing sauce

Steps:

1. In a heavy Dutch oven heat th olive oil and butter or margarine, then saute the onions, green onions, bell pepper, and chives. Add the salt and pepper to sweat out the liquid from the onions and saute on low until the onions are nearly caramelized. Remove to a dish and set aside for later.
2. In a mixing bowl add the alligator and sprinkle with Beazell''s or Creole seasoning, Mr Garlic or substitute, and pepper and toss well to coat. In same Dutch oven heat olive oil until hot and add seasoned alligator and let cook on medium high heat until bottom is seared well. The top should be liberally sprinkled with dried chives and can now be flipped over for about 3-4 minutes, stirring occasionally. Quickly remove alligator nuggets to a plate and set aside.
3. In a microwave save Pyrex 4 cup measuring cup melt the margarine and butter for 1 minute. Add the cup of flour and whisk well. If the mixture doesn't seem quite thick enough add a little more flour. Put in the microwave for only 2 minutes on high. Stir and put for 2 more minutes on high. Continue for 1 minute incriments on high, stiring each time with wisk until color just starts to change from yellow to a light tan. Now start processing the roux on 30 second increments, stirring between every 30 mintues - being very careful not to splash ANY onto your hands. I have pictures of second and third degree burns that I can show you that happened within seconds of being splashed by hot roux - it's not pretty and it hurts like hell! The roux will brown pretty quickly so watch and stir every 30 seconds until it's peanut butter color and begins to smell nutty. It will keep cooking and get a little darker. You can cook it darker according to your taste but i like it just a little darker than peanut butter.
4. Once that's out of the microwave, I put the sauteed onions and bell peppers back in the microwave to heat up for a couple of minutes. In the originial Dutch oven, dump the roux and turn the heat to the lowest setting, then add the caramelized vegetables to the roux. Next add the minced garlic and the tomato paste. Stir well and allow to simmer for about 15 minutes. Add the shrimp stock and alligator and let simmer for 30 minutes. Taste and add seasonings as needed. Once alligator begins to get tender I add the shrimp and cook until shrimp are done.
5. Taste again to perfect seasoning, and just before serving put the last 2 Tbsp of butter into the sauce and quickly stir it in. Ladle over over white rice with French bread for sopping up the gravy. Ahhh, C'est ci Bon!
6. *NOTES: This was made using parts of a 9' 6" wild gator caught in the Honey Island Swamp of Louisiana and when my nephews are home again from the USMC I will make a huge batch of this but I'll also add Louisiana crawfish to the stew!