Steamed Mussels In Tomato; Jumbo Louisiana Shrimp With; Battered Fried Shrimp; Fried Catfish - NuWave PIC2 Owner's Manual, Recipes & Tips

Steamed Mussels in
Tomato & Wine
Serves: 4
2 pounds mussels
2 cups white wine
1 (14 ½-ounce) can Italian-style
chopped tomatoes
½ stick butter, cut into quarters
4 cloves garlic, roughly chopped
¼ cup fresh basil leaves, loosely
packed and roughly chopped
2 shallots, roughly chopped
Directions:
1. Rinse and scrub mussels in cold
water.
2. Fill large pot 1-inch deep with water
and add mussels.
3. Bring covered pot to boil on High
(425°F) for 5-7 minutes, or until
shells open.
4. Drain half cooking liquid and reserve
remaining liquid in pot with mussels.
5. Discard any mussels that did not
open.
6. Add remaining ingredients and
cook on Medium-Low (175°F) for 15
minutes.
7. Serve mussels in large bowl with hot
crusty bread and salad.
Tip: It is not necessary to remove the
entire beard of the mussel, as they
add flavor to the cooking stock.
Tip: You can sporadically shake the
pot back and forth to help the
mussels cook.
34 • NuWave PIC2 Complete Cookbook
™
Jumbo Louisiana Shrimp
with Andouille & Grits
Serves: 6
30 jumbo raw shrimp, peeled
and deveined
2 tablespoons extra virgin olive oil
1 tablespoon Creole spice
½ teaspoon salt
6 tablespoons Andouille sausage,
small diced
1 tablespoon shallot, minced
1 tablespoon garlic, minced
2 tablespoons Paquillo peppers,
small diced
1 tablespoon chopped thyme
4 cups shrimp stock or vegetable stock
2 tablespoons butter
1 teaspoon fresh lemon juice
2 cups tomatoes, diced
1 cup uncooked grits
Directions:
1. Cook grits according to package
directions.
2. Add olive oil to large sauté pan and
heat on Medium (275°F).
3. Season shrimp with Creole spice
and salt.
4. Sauté shrimp in pan until they turn
pink.
5. Remove shrimp and set aside.
6. Add Andouille, shallot, garlic,
Paquillo peppers and thyme to pan.
7. Sauté for 2 minutes, or until shallots
become soft.
8. Add stock to pan and bring to
simmer.
9. Add butter, shrimp, lemon juice and
tomatoes and cook for additional 2-4
minutes.
10. Serve over grits.

Battered Fried Shrimp

Serves: 4-6
2 pounds uncooked shrimp, peeled
and deveined, tails left on
1 cup all-purpose flour
½ teaspoon sugar
½ teaspoon salt
1 cup ice water
1 egg
1 large bottle vegetable oil, portioned
into 6 cups and 2 tablespoons
Directions:
1. Heat oil in a large heavy pot on
Medium- high (375°F).
2. In large bowl, mix flour, sugar and
salt.
3. Add ice water, egg and 2
tablespoons oil to flour mixture to
make batter.
4. Dry shrimp thoroughly.
5. Holding shrimp by tails with tongs,
dip them into batter one at a time.
6. Carefully place shrimp in pot and
fry for about 2 minutes or until
golden brown.
7. Transfer to paper towel to drain,
keeping shrimp warm location.
8. Continue to cook remaining shrimp.
9. Serve immediately.
Tip: Test you oil by using a toothpick.
Drop the toothpick in the oil; if it
fries, then the oil is hot enough.

Fried Catfish

Serves: 4
8 (4-ounce) catfish fillets
½ cup buttermilk
¹/ cup all-purpose flour
3
¹/
cup cornmeal
3
1 teaspoon black pepper
1 teaspoon salt
3 cups canola oil or olive oil
Directions:
1. Place catfish in Medium, shalLow
bowl.
2. Pour buttermilk over fish and let sit
for 15-20 minutes.
3. Meanwhile, in another Medium bowl,
add all dry ingredients and stir
together.
4. Dip fish into cornmeal mixture to coat
completely; place in single layer on
plate, ensuring that they do not
overlap.
5. Heat oil on Medium-High (375°F).
6. Place catfish in oil, being careful not
to overcrowd, and cook for 5-6
minutes or until catfish turns golden
brown.
7. Transfer to paper towel to drain and
continue to cook remaining catfish.
Tip: If you don't have buttermilk, mix
together regular milk and 1
tablespoon vinegar.
• Fry only 2-3 pieces at a time, so as
to not overcrowd the pot.
• 35 • 35
Seafood