Seafood For The Roden’s

In addition to the fried potatoes, the Roden’s also requested seafood while they were here – their dad is a meat and taters Texan who doesn’t eat anything that swims so they don’t do much seafood at home.  For this meal, I decided to kill two birds with one stone by allowing budding griller, Lauren, to expand her repertoire beyond beef and help me cook the seafood.

The menu was to be shrimp, king crab legs, and scallops all cooked on the grill, plus another batch of the fried potatoes.  We decided to make this an event meal over a period of time and began it with some lobster bisque that we had bought at the Palm Beach Gardens, FL Green Market back in January and frozen - it was still very good.

We followed this with king crab legs heated on the grill and then Lauren and cousin, Riley, cooked the scallops and shrimp.  I’ve mentioned this before, but one of the things I’ve learned about grilling seafood is that butter is a key ingredient and in this case, garlic butter – made with garlic powder.  Riley started the scallops and got a hug from Aunt Kathy.

After the scallops were flipped, Lauren started the shrimp and learned how to get the char-grilled flavor from the basting butter flame-ups.

The final products, along with the potatoes, were delicious - they did very well for their first try.

We had ten diners and there was not a single leftover.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

8/3/14 meal date