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From the category archives:

Recipes

Shrimp and Crab Ceviche

September 6, 2010

By Chef Will Manson of the Beachhouse
Ingredients:
Shrimp  70/90 ct                        1 lb
Stone Crab Claw meat               8 oz
Pico de Gallo                             1/2 cup
Lime juice                                  1/2 cup
Salt and pepper                          to taste
Cumin                                        1 tsp.
Method:
Classically we would marinate the seafood in the citric acid provided for at least 12 hours.  We cheat a little by steaming or poaching the shrimp [...]

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Mediterranean Soft Shell

September 6, 2010

Sautéed Soft-shell crabs topped with shrimp, spinach, tomato, and feta cheese in a lemon butter white wine sauce. Prepared by Kevin Morash of the Sandbar Restaurant.
Ingredients:
2 large soft-shell crabs
4 large Shrimp
3 oz diced tomato
2 oz spinach
2 oz white wine
2 oz feta cheese
3 oz lemon butter
2 oz olive oil
Pinch salt [...]

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BeachHouse Fish Taco’s

September 6, 2010

Sword Fish Pieces 6 oz
Flour Tortillas 6″ [...]

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Beef medallions with Jumbo Shrimp and Madeira Sauce

September 6, 2010

Beef tenderloin medallions         6 oz
Jumbo Shrimp  u/12                  2 ea.
Olive oil                                   1 oz.
Garlic                                      1 tbsp
Diced tomato                           1/4 cup
Herb mix                                 pinch
Madeira wine                           2-3 oz
Brown sauce                            4 oz
Cold butter                              1 oz
Method: Heat olive oil in sauté pan.  Season and sauté shrimp and beef together browning on both sides.  By the time the shrimp have curled up the [...]

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Lobster Crusted Flounder

September 6, 2010

Created by Chef Will Manson of the BeachHouse Restaurant
Ingredients:
Founder filets 4 ea 6 oz.
Lobster claw and knuckle meat 16 oz
Bread crumbs – Panko 2 cups
Butter melted 1 cup
Salt, pepper, parsley and tarragon to taste
Method:
In a mixing bowl, combine bread crumbs, butter and seasoning.
Fold in lobster meat carefully to not break it apart too much.
Place flounder filets, skin [...]

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Mar Vista Lobster Cakes

August 3, 2010

Ingredients:
1 lb cooked lobster meat
8 oz lightly sautéed onions with 1/2 tsp of garlic
8 cups cracker crumbs (fine)
1 cup mayonnaise
3 oz A-1 sauce
1 oz dry mustard
1 oz Worcestershire sauce

Procedure:
Place first 3 ingredients in a bowl,in a second bowl mix the last 4 ingredients ,when thoroughly mixed fold all together and make patties approximately 4 [...]

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