How Many Californians Would Eat This Seafood Sauce
From barbequeman 15 years ago
- 30 minutes to make
- Serves 4
Sigh.... I put this together for a Christmas Party a few years ago when I realized I needed something 'jazzy' for a pasta sauce ! It has been through several iterations, and frankly, I would expect you to experiment with the types of seafood in the sauce, based on your taste. Read more Just last evening, I topped some tiny sirloin medallions with this sauce - well received, this sauce is pretty versatile.... Enjoy !!! See less
Ingredients
- 1 can chicken broth ( whatever brand you prefer - I like Swanson.... ) shopping list
- 1 can Chopped clams shopping list
- 1/2 lb small shrimp shopping list
- 1/2 lb small bay scallops shopping list
- 8 oz fresh mushrooms shopping list
- 2 TB cornstarch shopping list
- 1/4 cup H2Oh.... shopping list
- 1 TB crushed garlic shopping list
- 2 TB olive oil shopping list
- 1/4 tsp italian seasoning shopping list
- 1/2 tsp parsley flakes (optional) shopping list
- 3 or 4 small green onions or scallions shopping list
- 1/2 red pepper (optional) shopping list
- 1/2 gold pepper (optional) shopping list
- 1/2 green pepper (optional) shopping list
- 1 bottle Shiraz ( Lindeman's Reserve 2005 is quite nice ) shopping list
How to make it
- Hey, BQMan, what's with all the 'optional' ingredients??? Well, it just depends on what you're planning on serving this with. On pasta, put ALL of them in. On steak medallions ( I think I was having a Tournedos Oscar desire sans crab.... ) you will want to have mostly a small sample of the seafood - not overbearing, just complimentary....
- OK, now to the prep: Mince the onions
- Crush the garlic.
- Slice the mushrooms.
- Mince (about 1/4 inch works) the optional peppers.
- Pour some wine in a glass, and offer it to your guest ( or spouse )
- Pour some wine for you, and offer a toast to some goofball's recipe actually turning out '-)
- Ahem, I digress. Rinse the shrimp and scallops under cold running water, and drain.
- Open the canned clams.
- In a large skillet, place the olive oil, and gently saute the onion, garlic and peppers if you are serving pasta. If you're using this as a compliment to steak, skip the peppers. Saute until the onions start to get translucent.
- Add the clams, shrimp, scallops and mushrooms.
- Saute for a few more minutes, until all ingredients are heated thoroughly.
- Hey, is there more wine?
- Add the chicken broth and remaining spices / condiments.
- Simmer for about 30 minutes to meld the flavors. Now the dicey part.
- You made a cornstarch roux. What the heck is it for? Mostly presentation.
- Add 1 tsp of the cornstarch mixture to your sauce, stirring for a minimum of 2 minutes. Continue adding this until you have acquired the desired consistency for your sauce. You be the judge - more fluid for pasta, more stiff for steak....
- Set sauce aside whilst you boil pasta or grill steak.
- Serve appropriately. Drink responsibly. Take away your kid's car keys if they start giggling '-)
- P.S. I once added about 1/4 cup Chardonnay to this sauce. Nice compliment.....
People Who Like This Dish 4
- elgourmand Apia, WS
- madmommy Wayne, PA
- brianna CA
- lizzconn Naas Co Kildare, IE
- dragonwings647 Duchesne, UT
- clbacon Birmingham, AL
- barbequeman Salt Lake City, UT
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The Rating
Reviewed by 6 people-
This sounds wonderful. I was looking for a good seafood pasta sauce & I guess I found it. Thanks. High 5
brianna
in loved it
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hahaha! You get a ^5 just for the wording in the directions - Thanks for the giggles!
The recipe itself sounds great and I love how versatile it is - Bookmarked to try this one!
Thank you so much - ^5!
madmommy
in Wayne loved it
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