Southern Seafood with Chef Jamie Gruber & SkinnyTinis low-cal cocktails with Teresa Howes

Teresa Howes, author of SkinnyTinis, will share cocktail recipes and how to create fabulous low-calorie cocktails with the same great flavor and alcohol content of their full-calorie counterparts.

www.SkinnyTinis.com

Executive Chef Jamie Gruber of The Market – a Fresh Seafood Joint in Columbus, GA will share some of his favorite recipes such as, seafood lasagna. Yum!

www.TheFreshFishMarket.com

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Recipes >>

Pan fried soft shell crab
with smoked tomato and jalapeno grits

2 Soft shell crabs
1 cup all purpose breading
Dried herbs of choice
1 tomato
2 jalapenos
2 cups water
½ cup grits
¼ cup milk
½ tsp salt (optional)
½ shredded parmesan cheese
Wood smoking chips
Olive oil
Butter

Clean soft shell crabs and set aside
To smoke tomatoes and jalapenos place wood chips on  hot grill score the top of tomatoes and place near the wood chips and cover about 10 minutes this step can be done up to a week in advance, when cool to touch peel off skin and puree tomatoes and jalapenos in a blender or food processor set aside.

In sauce pan bring 2 cups of water, salt and butter to a boil slowly whisk in grits reduce heat to medium- low and cook for 4-6 minutes, stir in milk and tomato jalapeno puree, then fold in parmesan cheese saving some for garnish.

Mix breading and dried herbs and bread all parts of the cleaned crab

In large sauté pan heat oil and place breaded crab in pan until golden brown turn over and finish the other side.

Place grits in a bowl, place crabs on top and garnish with left over parmesan.

Seafood Lasagna

4 -26/30 peeled and deveined shrimp
4 -20/30 scallops cleaned
4 –PEI mussels
4 – Sheets of pasta 4 inches by 6 inches (homemade preferred)
1 ½ cups marinara (homemade preferred)
½ cup half and half
½ ricotta cheese
½ cup mozzarella cheese
½ cup parmesan cheese
¼ stick of butter
Salt & pepper

Par cook pasta sheets and set aside with wax paper in between each sheet.
Heat marinara and add half & half whisk until completely mixed slowly whisk in ¼ cup of the parmesan cheese keep whisking until smooth.
In a small skillet over medium-high heat melt butter and add in the mussels cook for 45 seconds to 1 minute then add shrimp and scallops cook until shrimp are pink and the mussels are open about 4-6 minutes turn the heat off and set aside.
Now to build the lasagna place a small amount of sauce on an oven proof plate and put a pasta sheet on top of sauce place sauce on the pasta sheet with a shrimp, scallop and some of the ricotta and mozzarella. Repeat these steps until you have used all of the ingredients then place the mussels around the outside and top the lasagna with the remaining sauce, ricotta and mozzarella.
Place the lasagna in a 400 degree oven for 8 to 10 minutes and top with the remaining parmesan cheese and serve be sure to let you guest know that the plate is hot.

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