Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Spicy Seafood Sauté |
Seafood-4103 |
| Ingredients |
| 2 |
tablespoons olive oil |
| 1 |
tablespoon hot pepper sauce |
| 1/2 |
cup red bell pepper, sliced |
| 1 1/2 |
cups dry white wine |
| 1/2 |
cup yellow bell pepper, sliced |
| 1 |
tablespoon fresh rosemary leaves |
| 1/2 |
cup red onion, sliced |
| 1 |
teaspoon fresh thyme leaves |
| 1/4 |
cup scallions, sliced |
| 1 |
teaspoon crushed red pepper |
| 1 |
tablespoon garlic, minced |
| 4 |
tablespoons butter cubes, cold |
| 1 |
pound smoked sausage, diced |
| 1 |
pound Florida shrimp, peeled and deveined |
| 4 |
dozen hard Florida clams, in-the-shell
salt and pepper to taste
parsley for garnish |
| |
|
| Preparation |
|
| Heat olive oil in a large sauté; pan or skillet.
Add peppers, onions, garlic and sausage, stir for one minute.
Add clams, shrimp, hot pepper sauce, wine, fresh herbs and red
pepper. Cover and cook on medium-high until clams open, about
4 to 5 minutes. Remove clam mixture to a serving bowl leaving
liquid in pan. Reduce liquid by half. Remove from heat, stir
in cold butter, add salt and pepper and pour sauce over finished
seafood. Garnish with parsley.
Yield
4 servings |
|
Look for "Fresh from Florida" ingredients
at your local store. |
