by Dana Point Fish Company | Jan 27, 2016 | Recipes, Shellfish and Seafood Recipes
This version of remoulade is smooth: simply put the ingredients in a blender and blend until smooth. It is excellent with shrimp and fresh crab. Remoulade a la St. Tammany 1 cup mayonnaise1/4 cup oil2 tablespoons dry mustard1 tablespoon chopped green onion1 tablespoon...
by Dana Point Fish Company | Jan 26, 2016 | Recipes, Shellfish and Seafood Recipes, Shrimp and Prawn Recipes
This recipe makes a delicate bisque. Shrimp Bisque 1/4 cup butter1 onion (sliced)2 ribs celery (sliced)1 small carrot (sliced)1 to mato (chopped)3 cups water1 bay leave1 teaspoon salt1/4 teaspoon pepper1 slice lemon2 pounds shrimp (peeled and deveined)1/2 cup dry...
by Dana Point Fish Company | Jan 25, 2016 | Conch, Conch Recipes, Recipes
This tomato based chowder uses ground conch. Conch Chowder 2 cups fresh or frozen ground conch4 cups peeled and diced potatoes2 quarts water4 ounces salt-cured pork (diced (or use bacon))2 medium onions (chopped)1 green pepper (chopped)1 cup canned chopped tomatoes1...
by Dana Point Fish Company | Nov 30, 2015 | Cooking Methods, Freshwater Shellfish, Methods and Terminology, Prepping and Fabrication, Saltwater Shellfish, Shellfish and Seafood Recipes, Shrimp and Prawn Recipes, Shrimp and Prawns
If you’ve ever wondered what the numbers on a package of or a sign for shrimp meant, read on. This buyers guide to shrimp will help take away the confusion about shrimp sizes. Sizing Numbers and the “U” Designation Shrimp are sold by their count per...
by Dana Point Fish Company | Nov 13, 2015 | Recipes, Shrimp and Prawn Recipes
This recipe for shrimp Florentine can be made ahead of time. Shrimp Florentine 3 pounds fresh spinach (sautéed in batches in butter, and cooled)1 cup water1 diced onion2 minced garlic cloves1 chopped celery stalk1 bay leaf6 peppercorns1 1/2 pounds shrimp (shell on)1...
