Best 5 Pascagoula Shrimp Boil With Peppy Seafood Sauce Recipes

ITALIAN SEAFOOD BOIL

Steps:

• Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag. Set the sachet aside. Heat the oil in a very large pot over medium heat. Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes. Season with salt and pepper. Add the tomatoes with their juices, the wine and fish broth. Stir in the tomato paste. Add the sachet. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes.
• Add the clams to the cooking liquid. Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open). Using tongs, transfer the clams to a bowl. Repeat with the mussels. Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes. Add the fish, shrimp, and corn. Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes. Return the clams and mussels to the soup. Stir in the parsley. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli.
• Aioli:
• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.

MEMREE'S SOPPIN' SHRIMP

Steps:

• Wash shrimp and remove heads, but leave in shell. Drain. In a medium saucepan, melt butter and add lemon juice, lemon peel, Italian dressing, and black pepper. Bring to a boil. Add shrimp and simmer for about 6 minutes or just until tender. Serve with crusty French bread. Ladle shrimp into individual bowls with plenty of sauce for soppin' the bread in. You peel your own shrimp, which guarantees the pleasure of slow eating.

PASCAGOULA SHRIMP BOIL WITH PEPPY SEAFOOD SAUCE

Steps:

• Tie the shrimp boil, onion, lemon and garlic in a piece of cheesecloth. Place water in large container. Add salt and bag of seasonings. Cover and bring to boiling point over a hot fire. Add shrimp and return to boiling point. Cover and cook 5 minutes or until shrimp are tender. Drain. Note: If shrimp is to be used for salad or cocktails, cook as above, remove from water, peel, devein, and chill. Peppy Seafood Sauce: Mix ingredients well. Serve with shrimp.

SAUSAGE AND SHRIMP PAELLA

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
• Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
• Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

PASCAGOULA SHRIMP BOIL

Steps:

• Tie shrimp boil, onion, lemon, and garlic in a piece of cheesecloth. Place water in large container. Add salt and bag of seasonings. Cover and bring to boiling point over a hot fire. Add shrimp and return to boiling point. Cover and cook 5 minutes or until shrimp are tender. Drain. Note: If shrimp is to be used for salad or cocktails, cook as above, remove from water, peel, devein, and chill. Peppy Seafood Sauce: Mix ingredients well. Serve with shrimp.