Fish & Seafood Recipes

Chef Paul Kirk's

Kansas City

Baron of Barbecue

Fish & Seafood Recipes ...

Please check back on a regular basis as we'll be updating this page regularly ...

Grilled Skewers of Calamari and Shrimp

1 pound cleaned calamari

1 1/2 pounds medium shrimp, peeled and deveined

2 cloves garlic, pressed

1/3 cup extra virgin olive oil

1/4 cup chopped flat leaf parsley

1/3 cup fine dried breadcrumbs

Salt and freshly ground black pepper

Lemon wedges for garnish

Cut the squid body into 1 ½-inch wide rings. Reserve the tentacles for another use. Wash the shrimp under cold running water and pat dry with paper towels.

In a medium size bowl, mix the garlic with the oil, and breadcrumbs. Season with salt and pepper. Add the squid and shrimp and toss to coat well. Cover the bowl and marinate at room temperature for 30 to 40 minutes.

Thread the squid onto 4 metal or soaked wooden skewers, pressing the breadcrumb mixture back onto the squid if necessary. Thread the shrimp onto separate skewers, pressing the coating onto the shrimp if necessary. (Because the squid cooks faster than the shrimp, the two need to be skewered separately.)

Grill shrimp over medium hot heat. Cook until a golden crust forms on one side, about 2 minutes. Turn them over and cook until the other side is golden crisp, 1 to 2 minutes longer. When you turn the shrimp, place the skewered squid next to them. As soon as one side turns golden, about 1 minute, turn them over and brown the other side. (Do not cook the squid for more than 1 to 2 minutes total, or they will become tough and rubbery.) Serve at once. Garnish with lemon wedges.

Enjoy!

Grilled Soft-Shell Crab Sandwich's

With Tartar Sauce

CRAB SANDWICHES

1/4 pound unsalted butter (1 stick)

3 to 4 cloves fresh garlic, pressed

2 small shallots, minced

1 teaspoon Old Bay seasoning

1/2 teaspoon sea salt

1/2 teaspoon fine grind black pepper

12 soft-shell crabs, cleaned

1/4 to 1/2 cup Canola oil

6 French Rolls, split

Melt the butter in a small skillet over high heat, add the garlic and shallots, seafood seasoning salt and pepper and until fragrant 1 to 2 minutes, don't let the garlic brown.

Brush the rolls with oil and grill until nice and brown. Keep warm. Grill the crabs over high heat. Coat with seasoned butter and grill about 2 minutes per side, the easiest way is to put the crabs in a grill basket if you have one.

Spread the rolls with tartar sauce to taste and top with 2 crabs and maybe lettuce and tomato. Serve warm.

Serves 6.

TARTAR SAUCE

1 cup mayonnaise

2 tablespoons green-onions, minced fine, white and green

1 tablespoon Dijon style mustard

1 tablespoons capers, drained and minced

1 tablespoon sweet pickle relish

1 tablespoons jalapeno's seeded and minced

1 tablespoon fresh lemon juice

1 teaspoon Old Bay seasoning

1/2 teaspoon sea salt