Best 6 Scallops Black Tiger Shrimp With Chorizo Chili Recipes

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

SCALLOPS, BLACK TIGER SHRIMP WITH CHORIZO CHILI

Steps:

• In a saute' pan cook chorizo until it begins to get firm.
• Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
• Add mango puree and asian chili paste.
• In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
• Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
• Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
• Press on scallops to check doneness. It should be slightly resistant.
• Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
• Top with micro mint greens.
• Add 3 Scallops in a triangle pattern.
• Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.

SCALLOPS AND CHORIZO

Steps:

• Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
• Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
• Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

BRAISED CLAMS WITH SHRIMP AND CHORIZO

Steps:

• In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread.
• Preheat the oven to 275 degrees F.
• In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or until bread is golden brown.

BLACK SHRIMP

Steps:

• First- turn on the kitchen fan an/or open a window- there may soome smoke when you make this and you don't want to have to stop in the middle to go turn off the fire alarm.
• Heat a large, deep skillet over fairly high heat (medium high on an electric stove).
• Melt butter (if you like a little more, go ahead- just so long as it is real butter, not margarine or spread) but be quick as you don't want it to burn.
• Immediately toss in the shrimp and start stirring very quickly with a slotted spoon to coat with butter.
• With your free hand, shake Cajun seasoning liberally to coat all sides of the shrimp- as much as you like.
• I go very heavy on the seasoning because I like it very hot.
• Let shrimp sit without stirring for 1 minute, then quickly turn over and cook another minute- the goal here is to get the shrimp golden brown.
• Immediately toss into a serving bowl and serve as an appetizer with toothpicks.
• This may take a little trial& error to get the seasonings the way you like it- I absolutely do not measure this at all.
• I use Paul Prudhomme's Cajun Seasoning but you can use any brand you like.