McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Shellfish Pan Roast



SHELLFISH PAN ROAST
McCormick and Schmick's Recipe

Serves 2

2 ounces vegetable oil
10 Manila clams
10 Black mussels
3 Dungeness crab legs
2 tablespoons chopped garlic
2 ounces onions, julienne cut
1/4 cup tricolor peppers, julienne cut
6 medium shrimp, peeled to the tail
4 ounces red wine
4 ounces calamari, with tentacles
1 1/2 cups Roasted Tomato Sauce (see below for recipe), or purchased
3/4 cup chicken or fish stock
1 tablespoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon crushed red chilies
1/2 teaspoon dried oregano

Heat the oil in a large saute pan, and add the clams, mussels, and crab. Cover and cook for 1 to 2 minutes. Add the garlic, onions, peppers, and shrimp. Toss. Deglaze the pan with the red wine. Add the calamari, the Roasted Tomato Sauce, the stock, fresh basil, salt, chilies, and oregano. Toss. Finish, either in the oven or on the stove, until the shellfish are cooked and the shells are open. Pour the shellfish onto a serving plate and serve with garlic bread.

Roasted Tomato Sauce
5 pounds Roma tomatoes
1/4 cup vegetable oil
1 cup diced yellow onions
1/2 cup diced celery
1/2 cup diced carrots
5 garlic cloves, minced
6 tablespoons olive oil
4 tablespoons butter
1/2 cup tomato paste
4 tablespoons chopped fresh basil
1 tablespoon dried oregano
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
1/2 tablespoon crushed red chili flakes

Preheat oven to 250 degrees. Slice each tomato into 4 to 5 slices. Arrange the tomatoes in a single layer on a foil lined sheet pan or cookie sheet. Sprinkle the tomatoes with the vegetable oil and bake for 2 hours or until slightly shriveled. Remove the tomatoes, chop them roughly and set aside. Saute the onions, celery, and carrots in the olive oil and butter over medium-high heat until soft. Add the garlic and continue to cook for 3 to 4 minutes. Add the roasted tomatoes and the remaining ingredients. Simmer the sauce for 15 to 20 minutes over low heat. Makes  3 cups.


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