Bonanno's Seafood Restaurant
SHRIMP ROSEMARY MAZ
1lb. salted butter
1 cup large peeled shrimp
1/2 lb. fresh buffalo mozzarella
1 cup Romano cheese
1/4 cup fresh rosemary
1 cube chicken base
1 Tbls. crushed red pepper
1 Tbls. sugar
1 cup chopped roma tomatoes
1 lb. penne pasta
1/2 cup white wine
Place butter in a large skillet on high heat. Cook butter till golden brown; at this time, add the fresh rosemary (this will secrete the oil from the rosemary). Add the shrimp, roma tomatoes, chicken base, sugar, and crushed red pepper. Continue cooking on high heat for 5 minutes, then add wine. Cook penne pasta separately and place in a large bowl. Chop and add fresh buffalo mozzarella and Romano cheese. Cook down, then pour mixture over penne pasta and toss.
SHRIMP AND CRAWFISH CREAMY CHILI
1 lb. chopped peeled shrimp
1 lb. peeled crawfish tails
1 qt. heavy whipping cream
1/2 cup finely chopped onions
2 Tbls. minced garlic
2 Tbls. chopped jalepeno peppers
2 Tbls. sugar
1 cup fine chopped roma tomatoes
1 oz. chopped cilantro
1 oz. cumin
3 oz. chili powder
2 Tbls. salt
Saute onions, garlic, roma tomatoes, jalepeno peppers for 2 minutes on high heat. Add shrimp and crawfish for 3-5 minutes. Add heavy whipping cream, sugar, cilantro, cumin, chili powder and salt. Let cook for 15 minutes. Can be served over rice or pasta.
SHRIMP AND LOBSTER BISQUE
1 lb. peeled shrimp
1 lb. whole lobster (peel, meat only)
1/4 cup butter
1/2 cup chopped mushrooms
1 Tbls. minced garlic
1/2 cup chopped roma tomatoes
1 qt. whipping cream
1/4 cup chopped basil
salt & pepper to taste
Take whole lobster and boil it for 5 minutes in enough water to cover the lobster. Remove the lobster and peel meat. Keep water for the stock. Add butter, garlic, shrimp, peeled lobster, mushrooms and whipping cream to stock and simmer for 10 minutes. Add salt and pepper, roma tomatoes, and basil and simmer for 3 more minutes. Ready to serve.
SNAPPER PIN WHEEL
Stuffed with Crab Meat and Portebello Mushrooms
1 lb. gulf fillet snapper
1/2 lb. sliced portebello mushrooms
1 lb. lump crabmeat
1 Tbls. minced garlic
1/4 cup chopped green onions
1 Tlbs. Cavenger's Greek seasoning
1/2 cup grated mozzarella cheese
Pound snapper until thin. Separately blend cheese, mushrooms, crab meat, garlic, green onions, and Cavenger's seasoning. Spread stuffing evenly approximately 3/4 from end of fillet. Begin rolling from top of fillet, where stuffing began. Cut snapper in 1 inch rolls. Dredge the snapper in a white flour and pan fry in olive oil until golden brown. Serve with a lemon butter tarragon sauce.
(Tarragon sauce consists of melted butter, squeezed lemon, and a pinch of fresh or dehydrated tarragon.)
GREEK ISLE SALAD
Salad:
1 head romaine lettuce
1/2 head green leaf lettuce
1 cup roma tomatoes chopped
1/4 cup chopped basil
1/4 cup chopped green onions
1/2 cup Romano cheese
1/2 pound feta cheese
1/4 cup chopped parsley
2 oz. sliced black olives
Dressing:
1 cup olive oil
1/4 chopped fresh mint
1/4 lemon juice
1 Tbls. dijon mustard
1 Tbls. sugar
1 Tbls. Cavenger's Greek seasoning
1 dash of Worchestershire
1/4 cup balsamic vinegar
1 Tbls. minced garlic
Salad: Blend romaine lettuce and green leaf lettuce, along with the chopped basil, green onions, Romano cheese, and parsley. Add dressing and toss. Top with feta cheese, black olives, and roma tomatoes.
To make a more filling salad, add grilled shrimp, chicken, or fish.
