Preparation Steam Mussels until just opened, do not cook fully. Shell Mussels and relay back into half shells. Using Canola Spray Oil, lightly spray surface of mussels, and spread half teaspoon of Sweet Chi Chilli Sauce covering the top of …
Recipes: Shellfish
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Atomic Buffalo Treat
These little treats will satisfy almost anyone and bring most back begging for more. The prep time is where the real work is but worth every minute. I like to use left over brisket and Boston butt but you can …
Italian Prawns
The prawn — 5 lbs. (2.25 kg) Raw prawn must be used. Medium to large sized prawn work best. The expensive colossal size will offer no advantage. Peel the prawn, leaving the tail fins attached. Devein the prawn if you …
Italian Shrimp
THE MARINADE for 5 lbs. (2.25 kg) of shrimp 1 cup (240 ml) olive oil 1/2 cup (120 ml) lemon juice 1/4 cup (60 ml) onion, minced 1/4 cup (60 ml) tomato catsup 2 Tbsp. (30 ml) oregano powder 5 …
Smoked Clams
Seasoning For 5 lbs. (2.25 kg) of clam meat 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.) 2 tsp. (10 ml) white pepper 2 cups (480 ml) water Note: If the meat weighs either …
Smoked Creole Prawns
Ingredients 16 large prawns 6 cloves of garlic 4 shallots 60 ml (1/4 c) fresh oregano leaves 30 ml (2 tbsp) fresh thyme leaves 125 g (1/2 lb) unsalted butter 15 ml (1 tbsp) Worcestershire sauce 2 ml (1/2 tsp) …
Smoked Diver Scallops
Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you’ll be in 7th heaven. First, wrap a strip of bacon around the scallop, top it with fresh crab meat and halibut, then inject it with melted butter mixed with tennessee whiskey followed by a touch of barbecue seasoning on top. Put this smoked scallop appetizer into the Bradley Smoker and let it smoke for about 45 minutes. Remove the backyard smoked scallop appetizer out of the Bradley food smoker, and enjoy. Watch the video, then be sure to get the smoked scallop recipe and smoke these scallops up at your next backyard party! Continue reading
Smoked Oyster Roll
This recipe will make 1 medium roll. Ingredients: 1 clove garlic 2 green onion 1 – 250 g pkgs. cream cheese, room temperature 25 ml (1-1/2 tbsp.) mayonnaise 5 ml (1 tsp.) Worcestershire sauce Dash Tabasco (optional) 10 medium size …
Smoked Oysters on the Half Shell
Ingredients 24 oysters Marinade 45 ml (3 tbsp) olive oil 45 ml (3 tbsp) lemon juice 3 ml (1/2 tsp) salt 5 ml (1 tsp) dry mustard 3 ml (1/2 tsp) curry powder Preparation Combine marinade ingredients together in a …
Smoked Scallop Martini
An appetizer, but these Smoked Scallops can also be prepared as entrée dish by increasing the quantity of scallops and serving with an appropriate vegetable stir fry and rice pilaf. Ingredients 16 Digby (large sized) scallops, approx. 500 g (1 …
Smoked Scallops
Ingredients Seasoning for 5 lbs. (2.25 kg) of scallops meat 3 Tbsp. (45 ml) Bradley Demerara Cure (do not use more than this amount.) 2 tsp. (10 ml) white pepper 1 tsp. (10 ml) Garlic Powder 2 cups (480 ml) …
Smoked Seafood
This basic recipe is appropriate for scallops, mussels, clams, prawns, oysters and shellfish. Hot Smoke: Try cold smoking for an hour or so and then cook product in a dish to add a delightful light smoked taste. Cold Smoke: Start smoke (do …
Smoked Seafood Marinade
This tasty sauce is nice as a salad dressing or for dipping. Ingredients: 750 g (1 1/2 lb.) large fresh scallops or shelled prawns/shrimp 50 mL (1 cup) sliced green onions 125 mL (1/2 cup) each vegetable oil, Soya sauce, dry sherry …