"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Stack Recipe

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This recipe for Seafood Stack, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wayne Garrett
Added: Thursday, October 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Grilled Red Fish
Jumbo Grilled Shrimp
Roasted Garlic Alfredo Sauce
Angel Hair Pasta
Crabmeat
Butter
Garlic
Tony Chachere's Seasoning
Fresh Parsley for presentation

Directions:
Directions:
Grill Red Fish with meat side down for five minutes. Season with butter, garlic, and Tony’s. Leave redfish skin and scales on the fish. Flip fish over and baste with the above seasonings. Cook fish until flaky.

At the same time you are cooking the fish you can grill the shrimp. Dip the shrimp in butter, garlic, and Tony’s. Cook the shrimp until they are pinkish red.

At the same time, cook the angel hair pasta

At the same time, cook the alfredo sauce (or heat bottled alfredo sauce).

After pasta is ready, place pasta on plate and top with grilled redfish and 4 jumbo shrimp. Drizzle alfredo sauce. Top with crabmeat.

For presentation, add sprigs of parsley.

 

 

 

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