For
those
of
you
who
missed
it,
last
week
we
held
a
Winter
Cooking
Demo
covering
easy
seafood
how
to’s
and
a
sampling
of
some
of
our
favorite
winter
recipes!
We
truly
had
a
great
time
presenting
and
sampling
some
of
our
favorite
meals,
as
well
as
answering
all
of
our
customer’s
questions.
Because
of
limited
space
and
time,
we
thought
it
would
be
best
to
share
everything
that
we
covered
in
the
demo
here
with
you!
(We
are
also
working
on
a
How
To
Cooking
Demo
Video
as
well!)
How
to
Prepare
and
Cook
Lobster
Tail-
In
the
demo,
we
went
over
the
different
types
of
lobster
tails
that
you
will
find
in
the
market
including
Warm
Water
Tails,
Cold
Water
Tails
and
South
African
Lobster
Tails,
as
well
as
all
of
the
cooking
methods/
Our
personal
favorite-
butterfly
and
bake!
You
can
find
specific
cooking
instructions
here,
however
if
you
ever
have
any
questions,
please
don’t
hesitate
to
call
our
customer
service
department
at
440-951-6448
or
ask
one
of
our
retail
employees
when
picking
up
your
tails.
Below
are
the
three
recipes
that
we
demoed
and
sampled
for
all
attendees!
Recipe
#1:
Sole
En
Papillotte
Serving
Size:
1
|
Yield:
6
oz.
portion
_1.JPG)
Ingredients:
-
Parchment
Paper
-
6
oz.
Sole
Fillet
-
4
Roasted
Tomatoes
-
2
Artichoke
Hearts,
Halved
-
1
tsp.
Capers
-
.25
oz.
Celery,
Julienne
-
1
Tbsp.
Extra
Virgin
Olive
Oil
-
1
Tbsp.
Stock,
Fish
or
Chicken
-
Salt
and
Pepper
to
taste
Directions:
-
For
the
parchment
paper:
Tear
a
piece
of
parchment
paper
big
enough
to
wrap
the
6
oz.
piece
of
sole.
Fold
the
piece
of
parchment
paper
in
half.
-
From
the
crease,
cut
out
a
large
heart
shape.
(For
picture
by
picture
instructions,
you
can
find
the
full
recipe
here.)
Recipe
#2:
Mussels
Arabbiata
Yield:
2-
8
oz.
Portions
|
Time:
15
minutes

Ingredients:
-
2
tbsp.
olive
oil
-
1
tbsp.
garlic,
chopped
-
1
tbsp.
shallot,
chopped
-
1
c.
dry
white
wine
-
28
oz.
arabiatta
sauce
-
1
lb.
mussels,
cleaned
-
2
tbsp.
fresh
herbs
Directions:
-
Heat
oil
in
a
heavy
bottom
pan
-
Sauté
garlic
and
shallots
until
tender
-
Add
white
wine
and
reduce
by
half
-
Add
arabiatta
sauce
and
heat
until
simmering
-
Add
the
mussels
and
cover
-
Simmer
until
the
mussels
all
open
up–
approximately
5-10
minutes
-
Add
fresh
herbs
and
stir
to
coat
-
Transfer
to
a
serving
bowl
and
discard
the
ones
that
do
not
open
-
Serve
with
crusty
bread
for
dipping
Recipe
#3:
Crabmeat
Stuffed
Shrimp
.JPG)
Ingredients:
Crabmeat
Stuffing:
-
1
tbsp.
chopped
garlic
-
1
tbsp.
chopped
shallots
-
2
eggs
-
1
oz.
melted
butter
-
3/4
c.
mayonnaise
-
3
tbsp.
old
bay
seasoning
-
1
tbsp.
lemon
juice
-
4
dashes
tobasco
sauce
-
1
c.
panko
bread
crumbs
-
1
lb.
crab
meat
(lump
or
backfin
Crabmeat
Stuffed
Shrimp:
-
1
1/2
lb.
16/20
ct.
peeled
and
deveined
tail
on
shrimp,
thawed
-
White
wine
for
drizzling
-
Butter
or
olive
oil
for
drizzling
-
Salt
and
pepper
to
taste
-
Lemons
for
additional
flavor,
if
desired
Directions:
-
Combine
the
first
8
ingredients
in
a
bowl
and
mix
well
-
Fold
in
the
panko
and
let
rest
for
15
minutes
so
the
bread
crumbs
can
absorb
the
liquid
-
Fold
in
the
crabmeat
and
stir
until
evenly
distributed.
(You
can
use
this
recipe
to
stuff
a
variety
of
different
products–
shrimp,
fresh
fish
fillets,
lobster,
etc…)
-
Preheat
the
oven
to
400°
F
-
Butterfly
the
shrimp–
to
do
so,
cut
the
top
half
of
the
shrimp
from
head
to
tail–
make
sure
not
to
cut
all
the
way
through
-
Turn
the
shrimp
upside
down,
and
spread
the
meat
where
the
cuts
were
made
so
the
tail
is
facing
upwards
-
Place
a
small
amount
of
stuffing
on
the
inner
portion
of
the
shrimp
-
Fold
the
tail
around
and
use
the
pointed
part
of
the
tail
to
skewer
itself
-
Place
the
shrimp
on
a
buttered
baking
dish.
-
Drizzle
white
wine,
butter
(or
olive
oil)
over
the
shrimp
-
Season
with
salt
and
pepper
-
Bake
for
approximately
7-10
minutes
or
until
the
shrimp
is
cooked
through
Click
here
for
our PDF
Print
Cooking
Instructions
As
for
our
next
cooking
demo,
we
are
working
on
scheduling one
in
the
spring,
focusing
on
some
of
our
favorite
grilling
recipes!
We
will
send
out
the
final
details
through
Facebook
and
our
Email
Campaigns
once
decided.
In
the
meantime,
we
hope
that
you
enjoy
all
of
the
recipes
provided!
The
Euclid
Fish
Company