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CHESAPEAKE BAY SHELLFISH “STIR FRY”
HomeRecipesChesapeake Bay Shellfish “Stir Fry”- Cooking Bucatini:
- Barilla Al Bronzo Bucatani
- water
- To taste, kosher salt
- Mousseline Forcemeat:
- wt. 16/20 Shrimp, tail off
- 1/2 tsp kosher salt
- heavy cream
- 3/4 tsp dill
- 3/4 tsp Old Bay seasoning
- wt. scallops
- egg yolk
- wt. lump crab meat
- 1/2 tsp chopped parsley
- "Old Bay" Shrimp and Crab Toast:
- tuscan load, quartered
- each 16/20 shrimp, cut in half lengthwise
- chopped parsley
- - #30 scoop Mousseline Forcemeat
- 1/2 c butter, melted
- Chesapeake-Bay Shellfish “Stir Fry” Step 1:
- butter
- pork belly, 3/4" cubes
- each scallops
- olive oil blend
- 16/20 Shrimp, tail off, butterflied
- Chesapeake-Bay Shellfish “Stir Fry” Step 2:
- wt. red onions, julienned
- wt. anaheim pepper, 1/4" rings
- wt. white mushrooms, quartered
- wt. red bell pepper, medium dice
- wt. zucchini, medium dice
- To taste, salt and pepper
- Chesapeake-Bay Shellfish “Stir Fry” Step 3:
- 1/2 c sherry
- 1/4 c alfredo sauce
- lemon zest
- chopped thyme
- Old Bay seasoning
- wt. lump crab meat
- 1/2 c mussel broth
- lemon juice
- 1/4 c scallions, sliced
- 1/2 tsp chopped rosemary
- chopped parsley
- cooked Barilla® Bucatini
Bucatini
Al Bronzo®
Bucatini
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