Tasty seafood recipes for your tailgate - KMSP-TV

Tasty seafood recipes for your tailgate

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Want to spice up your football tailgate?  Put a little seafood in it!  We got some great ideas on how from Hugo's Oyster Bar on Good Day.

CLICK ON THE VIDEO ABOVE TO WATCH THE SEGMENT!

More info:
Hugo's Oyster Bar

10360 Alpharetta Street, Roswell
770-993-5922
On the web: http://hugosoysterbar.com/
Twitter: @HugosOysterBar
Facebook: Hugo's Oyster Bar

RECIPES:

Steamed clams on the grill
24 fresh little neck or Topneck clams
1 cup warm melted garlic butter
Lemon wedges as needed

Scrub and clean clams in cold water to remove any grit.  Place whole clams on a hot grill and cover 6-10 minutes until clams just open, serve with garlic butter for dipping and lemon wedges.

Bacon-wrapped buffalo shrimp skewers
24 medium to large size shrimp peeled and deveined
12 slices thick cut bacon
3 Tbsp blackening spice
1 cup Franks buffalo sauce divided in half

Place bacon on a sheet pan and par cook in a 450 degree oven until soft and pliable, allow to cool. Season shrimp with blackening spice and wrap half a piece of bacon around each shrimp. Stick the shrimp and bacon with a short skewer to secure the shrimp and bacon together. Place shrimp on a medium hot grill and turn after 2 minutes, after 2 minutes begin to baste the shrimp with buffalo sauce and continue turning until bacon is crisp and shrimp are cooked, about 7 minutes total. Serve with additional buffalo sauce for dipping.

Chargrilled oysters

24 large gulf oysters fresh shucked in the shell
1 cup garlic butter
¾ cup grated parmesan cheese
¼ cup blackening spice such as paul prudhomes redfish magic
½ cup chopped parsley

Place the oysters shell side down on a hot grill already seasoned with blackening spice and parmesan cheese. Ladle melted butter on oysters evenly on the oysters and allow a little to spill on the flame so the grill flares up. Allow to cook 2-3 minutes until cheese and butter are bubbling, finish with chopped parsley.

Garlic Butter
1 lb softened room temperature salted butter
½ cup chopped garlic
1 cup chopped parsley

Incorporate all ingredients and store in the refrigerator until ready for use.

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