Steve's Reduced Shrimp Stock

This reduced shrimp stock and the shelled shrimp are used in the shrimp scampi and shrimp bisque recipes below.

Remove shrimp heads and shells and open the shells of the heads. Place shelled shrimp in a covered container and refrigerate for use in shrimp scampi and shrimp bisque (see below). Place the heads and shells in a wide shallow pot and sauté in oil over high heat until all shells are red and the liquid is gone. Then place head and shells in a large deep pot and cover with water. Add the thyme, black pepper, and salt and bring to boil. Once the pot starts to boil, turn heat down to a fast simmer. Lightly sauté the shallots and garlic in oil and add to the stock. During the reduction process, it is important to occasionally skim off the foam which floats to the top of the reducing liquid.

Continue to simmer until the stock is reduced by half. Strain solids from the stock, place the strained stock in a large flat pan, and continue to reduce. Place the solids back in the deep pot, cover with water, and reduce the second stock once again to half. Strain solids from stock again, add the second stock to first stock in the large pan and continue to reduce the combined stocks. This process should be repeated three times to extract all the flavor from the shrimp heads and shells. Continue to reduce the combined stocks until the final reduction is slightly thick. As the stock get thicker, occasionally use a rubber spatula to scrape the sides of the pan back into the liquid. Turn down the heat more and more towards the end of the reduction process so that the stock doesn't reduce too much and burn. Total shrimp stock reduction should yield 3 cups

Melanie’s Shrimp Scampi

Heat butter, oil and garlic in large skillet over low heat until garlic is softened but not browned. Add green onions, wine, lemon juice and simmer for a few minutes until the alcohol evaporates some. Add some reduced shrimp stock (see above) to taste. Remainder of shrimp stock can be used to make shrimp bisque (see below). Add shrimp and cook until just pink. Salt and pepper to taste, add parsley and serve over long-grain white rice. Save some of the scampi sauce to make shrimp bisque (see below).

Steve's Shrimp Bisque

In a large pan, melt the butter and sauté the flour to make a roué. Over medium heat, slowly add the milk and heavy cream to the roué while constantly stirring. Add all the remaining ingredients except for the chopped shrimp while contiunuing to apply heat. Allow to simmer for a few minutes. Then turn off the heat and add the chopped shrimp.

Mahi Mahi Ceviche

Cut mahi mahi into cubes and add salt and pepper to taste. Mix all ingredients. Refigerate for at least 1 hour and serve.

Melanie’s Salmon in Marinade

Marinade Ingredients:

Combine marinade ingredients. Place fillets in Ziploc bag with marinade Close bag, removing all air bubbles, and let sit for at least 15 minutes. Remove salmon from marinade bag, and lightly sprinkle with salt, Tellicherry pepper, and lemon juice. Reserve ⅓ cup of marinade and set aside. Reduce remaining marinade to create the sauce.

In pan just large enough to poach the fillets, heat the ⅓ cup reserved marinade to a simmer. Place salmon in simmering marinade skin-side up. Liquid should cover the bottom ⅓ to ½ of the fillets. If necessary, add water to bring poaching liquid to proper height. Lightly poach fillets for about 5 minutes.

Heat olive oil in pan to a very high temperature and add fillets, skin-side down, to crisp the skin.

Place fillets on plates surrounded with sauce and serve. (Great with sweet potatoes, and butter, brown sugar, and marinade.)

Marilyn’s Paella

Sauté the chicken parts in the olive oil, just long enough to brown. Set aside on a plate, cover with foil. Sauté the chopped onion. Add the charred and peeled red pepper cut into ¼” strips. Add the chopped garlic, and sauté all together in same pan in which the chicken was cooked. Scoop these vegetables (sofrito) onto a plate. Leave the pan with oil on stove, fire off.

Wash and peel shrimp, cut large scallops in half, Cut lobster tail in half. Leave the shell on. If you have Maine lobsters, cut into smaller pieces. Put in a plastic bag into the Fridge until l hour before serving.

Sauté rice in remaining oil for 2 or 3 minutes. Add sherry in which the saffron strands have been soaking. When absorbed, add white wine. Let it absorb, then add the sofrito, diced tomatoes, drained. Retain the drained juice in a 2 quart saucepan, add 2 cans chicken broth, and heat to a boil. Add ½ tsp salt and red pepper flakes to taste. Pour onto rice, and remove to a paella pan.

Turn oven to 400°F.

Lightly sauté shrimp until almost opaque – 1 to 2 minutes. Set aside. Add more olive oil if necessary. Do same to scallops and set aside. Brown pieces of lobster (still in shells) lightly on shell side, and cut side. Set aside. Add small amount of water or wine to pan to deglaze. Pour over rice.

Place pieces of chicken into the rice. Place shrimp, then scallops, then lobster in an attractive pattern. If using clams or mussels, have them scrubbed, beards removed, and placed hinge side down well down into the rice and liquid. Sprinkle frozen green peas over all.

Cover with paella pan lid. Place in oven 25-30 minutes. When done, sprinkle with chopped parsley. Cut a lemon lengthwise into wedges, lay around top of pan to decorate. Serves 4 to 6 persons.

Moqueca (Brazilian Fish Stew)


Place fish pieces in a bowl. Add minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

If you are serving with rice, start the rice. Bring a couple cups of water to a boil. Heat one Tbs olive oil in a saucepan on medium high heat. Add the chopped ½ onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. (Check the package for amount of water. If no amount given, add 1¾ cup of water for every cup of rice.) Stir in 1 tsp salt. Bring to a simmer, then lower the heat, cover, and cook for 15 minutes. Remove from heat until ready to serve with the soup.

Coat bottom of large covered pan with 2 Tbs of olive oil and heat on medium heat. Add chopped onion and cook until softened. Add bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper (at least 1 tsp salt). Cook for a few minutes longer, until the bell pepper begins to soften. Stir in chopped tomatoes and scallion greens. Cook on simmer for 5 minutes, uncovered. Stir in chopped cilantro.

Use a large spoon to remove about half of the vegetables. Spread the remaining vegetables over the bottom of pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Add back the previously removed vegetables to cover the fish. Pour coconut milk and palm oil over the fish and vegetables.

Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime juice, paprika, pepper, or chili flakes. Garnish with cilantro. Serve with rice or with crusty bread. Serves 4.

Hemmingway's Crab Cakes

Mix all ingredients except the crab meat and bread crumbs. Once all ingredients have been thoroughly mixed, fold in crab meat being careful not to break up the meat chunks. Sprinkle in bread crumbs while continuing to fold the crab mixture. Form into 3” diameter cakes about 2” thick and place in oven at 350° until the top is browned. Serve with melted butter.

Note: The above recipe was calculated from the following information given to Steve by chef Whitey Schmidt at Hemmingway’s:

Add 4 cup of the above to: