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The Skinny On Las Vegas Seafood
The Skinny On Las Vegas Seafood

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AIR DATE: August 8, 2013

In the dead of the desert summer, there's nothing more refreshing to the palate than a taste of the sea.

Three local food experts will share their strategies on how to make the most of seafood in Las Vegas when it comes to dining off the Strip and cooking at home.

Glean a little about pairing wines with seafood. Capture a simple home recipe from a professional chef. Learn about the ethics of dining on fish and shellfish without depleting the oceans of their aquatic life forms.

GUESTS

Rick Moonen, celebrity chef with a namesake restaurant at Mandalay Bay        

Steve Guglia, executive chef at AquaKnox at the Venetian        

Heidi Rinella, restaurant critic for the Las Vegas Review-Journal

 

THAI GREEN PAPAYA SALAD WITH TOASTED PEANUTS AND SEA SCALLOPS

Property of Rick Moonen’s rm seafood

 

YIELD: 4 servings

 

FOR VINAIGRETTE:

4 cloves Garlic, chopped

2 Thai Chilies, thin slice, seeds included

5 ounces Fish Sauce

2 Tbs Thai Shrimp Paste with soya bean oil

6 ounces Lime juice, fresh squeezed

2 Tbs Lime zest

1 Tbs Honey

4 ounces  Olive Oil

METHOD:

Place the chopped garlic and thai chilies in a mortar bowl…With a pestle mash them together to fully puree them. Add the fish paste, fish sauce, lime juice, lime zest and honey. Whisk everything together to dissolve the honey. Whisk in the oil and let the dressing sit overnight to develop its flavor.      

 

FOR SALAD:

12 Sea Scallops (3 per salad)

1 small Green Papaya, very firm

2 cups Mung Bean Sprouts

12 Scallions, cut on a bias, 2 “ long

6 Plum Tomatoes, long thin strips

1 cup Cilantro leaves

1 cup  Mint leaves

2 cups Roasted Peanuts

METHOD:

Season sea scallops with salt and white pepper.  Heat a small saute pan on medium-high heat and put a tablespoon of olive oil in pan and sear scallops on both sides until carmelized. Hold. Peel the green papaya (the flesh should be white) then slice it in half to remove the seeds. Using a Japanese mandolin, cut the flesh into thin strips 3 inches long. Place in a large bowl with the scallions. With a muddler, bruise the papaya and scallions with 4 ounces of the vinaigrette. Add the sprouts, tomatoes, peanuts, cilantro and mint. Add more dressing to moisten and toss to combine. Distribute the tossed

mixture on four large shallow bowls in a mound. Pour the remaining vinaigrette from the bowl over the top. Arrange the cooked scallops around the side of the salad. Garnish with extra peanuts and cilantro sprigs.

 

CHEF STEVE’S MEXICAN CEVICHE COCKTAIL

YIELD: 4 servings

INGREDIENTS

  • ½ cup fresh lime juice
  • 1 generous pound peeled small shrimp (I prefer the 41/50 count to a pound)
  • ½ medium red onion, small diced
  • 2 garlic cloves – finely chopped
  • 3 serrano chilies, finely chopped
  • 1/3 cup chopped fresh cilantro
  • ½ cup ketchup
  • 1/3 cup Valentina Hot Sauce
  • 1 cup diced peeled cucumber
  • 2 small ripe avocado, peeled, pitted and diced
  • Salt
  • Tostadas or tortilla chips, store-bought, or saltine crackers for serving

 

Preparation

Cooking the Shrimp

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp and cook for about 2 minutes. Drain shrimp and let cool.

The Sauce

In a bowl, add the cilantro, lime juice, onions, cucumber, Serrano chili, ketchup, hot sauce, and avocado. Season with salt and pepper. Add shrimp and toss. Cover and marinate for one hour.

Serving

Serve with homemade tostadas, and store bought crackers or tortilla chips, and some extra limes and hot sauce on the side. ENJOY!!!

 

 

 
 

    comments powered by Disqus
    COMMENTS:
    This post has been deleted for reasons of civility.
    Kelly FontesAug 8, 2013 10:11:09 AM
    Kelly's comment was civil...you simply delete ANY negative comments. You should be ashamed KNPR.
    FredAug 8, 2013 11:08:16 AM
    Please review our guidelines on participation:

    http://www.knpr.org/son/about.cfm#participate

    We welcome dissent, diversity of opinion--even negativity, so long as your comments are respectful and civil. Comments that defame or ridicule another person are not tolerated on our program, nor at knpr.org.

    If you have further questions or concerns, you can contact our news director: adam@knpr.org

    Adam BurkeAug 8, 2013 13:51:39 PM
    Hi do you guys use shrimp from the shrimp farm off of the north 95? Why or why not? Do you consider that a sustainable source? Thanks!
    timAug 8, 2013 09:53:05 AM
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