Best 6 Sheilas Batter For Clams Shrimp Scallops Onion Rings Recipes

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.

SHRIMP, CLAMS, AND SCALLOPS PASTA

Steps:

• Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
• Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

CLAMS AND SHRIMP

Steps:

• Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
• Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
• Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
• Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).

BATTER-FRIED SHRIMP OR SCALLOPS

Steps:

• 1. Heat 1 to 1 1/2 inches oil in Dutch oven, large saucepan or deep fryer to 375°F. In medium bowl, combine milk and egg beat well. Add flour, salt and hot pepper sauce beat until smooth. Dip shrimp in batter, allow excess to drain off.2. With slotted spoon, add shrimp to hot oil fry at 375°F. for 3 to 4 minutes or until golden brown. Drain on paper towels.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 290 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 3 g 15% * Cholesterol: 215 mg 72% * Sodium: 480 mg 20% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 21 g * Vitamin A: 6% * Vitamin C: 2% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 1 Starch, 2 1/2 Medium-Fat Meat, 1/2 Fat or 1 Carbohydrate, 2 1/2 Medium-Fat Meat, 1/2 FatSee Cook's Note: How to Peel and Devein ShrimpVariationBatter-Fried Butterflied Shrimp: Remove shell except for tail portion. With sharp knife, cut almost all the way through shrimp lengthwise to form butterfly shape keep tail intact and remove black vein. Dip in batter fry as directed.

SHEILA'S BEST SALMON

Steps:

• Pour butter in a 9"x13" pan.
• (I use parchment paper to line a metal pan or a'Pammed' Pyrex dish.) Arrange onion evenly in bottom of dish.
• (I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don't forget to watch it!) Place salmon in a single layer on top of onions.
• Combine mayo, cheese, worc.
• sauce, paprika and salt.
• Spread over top of salmon.
• Sprinkle with oregano and parsley.
• Bake at 350 degrees for app.
• 35 minute depending on thickness of salmon.

CLAM, SHRIMP, & SCALLOP PAN ROAST

Steps:

• Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
• Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
• Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.