Recipe

How Many Californians Would Eat This Seafood Sauce Recipe

	Barbequeman / All my dishes 10 months ago 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 ... More Prep:10m Cook:30m Servings:4	Barbequeman
	impressive

Does this look good? Yeah! / Nope

Fans

madmommy

dragonwing

brianna

Ingredients

1 can Chicken broth ( whatever brand you prefer - I like Swanson.... )

1 can Chopped Clams

1/2 lb small shrimp

1/2 lb small bay scallops

8 oz fresh mushrooms

2 TB cornstarch

1/4 cup H2Oh....

1 TB crushed garlic

2 TB Olive oil

1/4 tsp Italian Seasoning

1/2 tsp Parsley flakes (optional)

3 or 4 small green onions or scallions

1/2 red pepper (optional)

1/2 gold pepper (optional)

1/2 green pepper (optional)

1 bottle Shiraz ( Lindeman's Reserve 2005 is quite nice )

Directions

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.....

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Comments

conner909 10 months ago said:
So what do you mean by the title??? Should I take offense? I wondered what gold pepper was 'til I realized you meant bell peppers..Ha!

barbequeman 10 months ago said:
No offense intended. Californian jokes are akin to Blonde jokes - and I be blonde.... '-) OR, I could have been wondering if this would appeal to people that have TOTAL access to very fresh seafood - Hmmmm. You be the judge - either way, please try it out and let me know what you think....

BQ

22566 10 months ago said:
~Census~

Having had the great pleasure of living a very short span on the west coast and graduates from Berkley know full will that it only takes one to screw in a light bulb then I would conclude~~Two~~but,then, this comment could be Optional.~(Smile)

California,great state,and known people I call friend.

Thank-you for the recipe,and the grin,needed it this evening.

Kind Regards

frankieanne 10 months ago said:
Well, being a native Californian, I think this recipe looks delicious! I love the directions, too. Thanks so much for posting. :) (Step #8: what kind of fish did you use?)

brianna 10 months ago said:
This sounds wonderful. I was looking for a good seafood pasta sauce & I guess I found it. Thanks. High 5

madmommy 10 months ago said:
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!

barbequeman 9 months, 2 weeks ago said:
Ms. Frankieanne....

Sorry for the delay in responding. The fish I was referring to was the shrimp and scallops - I have now corrected the instructions, and I thank you for noticing....

Blessings,

BQ

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