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presented by camp26
Striper Seafood Diavolo PDF Print E-mail
One worth trying ,a great striper recipie.
I've been off the boards for a while, keeping to the woods in search of fast food on the run.
This was prompted as to Shipwrecks recent catch of a fish he wanted to cook. Just so happens I was done cooking when he called driving through maryland walking on clouds after nailing a 40# bass.
Anyway, it's all about sharing; so here we go with a great recipie for those whom keep their catch. The cubed striper holds up well in sauce, holds it's texture much like a scallop.

Striper Seafood Diavolo
(This is easy, so please don't feel intimidated by it's ingredients)MJ.

Striper Seafood Diavolo

1/4 C olive oil
minced whole red onion
4T chopped garlic
2T anchovy paste
1/2t crushed red pepper(more if adults only)
½ c sherry
3/4 c red wine
20oz can crushed tomatoes
12oz can tomato paste
1t salt
1T basil
1T parsley
½ t oregano

Seafood:

1# cleaned shrimp
2# 1" cubed striper pieces
1# package of cleaned/cooked mussels
1# package of cleaned raw squid

First heat the water for the pasta, this takes the most time because you’ll be using 4qts of water, with 1t salt and 1t of olive oil. Pasta: linguine @ 1# box, cook this last.

Heat the oil, add the minced onion and garlic. Cook till tender.
Add the everything but the seafood, reduce till sauce thickens.
Once sauce thickens, keep on low heat.

Now add the Seafood to the boiling water in this order and time:

cubed striper 3 min > drain and add to sauce
mussels 2min > drain and add to sauce
squid 3 min > drain and add to sauce
shrimp 1 min > drain and add to sauce (a perfect shrimp is always cooked no longer than 1 min)

After seafood has been added to sauce, stir and take off heat; let sit for 15 min as so flavors blend

Now cook the pasta (linguine goes great with this)for 14min,drain and add to sauce.

Serve and enjoy, should serve six to eight people.



Let's go fishing....I mean catching!!!!!

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