It's BACK!! Charlestown Seafood Festival! Enjoy These Chef's Recipe's!

posted by Renee - 

It's BACK!! Charlestown Seafood Festival! Enjoy These Chef's Recipe's!

It's BACK!!!! Charlestown Seafood Festival! 

A festival full of Rhode Island's best seafood as well as an array of all types of foods for every taste. Continuous entertainment and events.

Facebook link to Charlestown Seafood Festival: CLICK HERE

Website:  CLICK HERE

These recipes were all submitted by Natalia Paiva-Neves of O Dinis Restaurant in East Providence, Rhode Island. 

Facebook link to O Dinis: CLICK HERE


Camarao Olhinho

Sauté Shrimp in olive oil add 6 cloves of sliced garlic, Salt and a couple of dashes of hot sauce.

Just when shrimp is cooked through squeeze half of a lemon add a tablespoon of butter and parsley.

Enjoy.

Black Sea Bass with Molho Cru 

Black Sea bass:  Lightly salt roll in yellow corn flour and pan frySauce:1/2 cup vinagret 1 cup olive oil Bunch finely minced parsley 6 cloves of garlic finely minced 1/2 of a Spanish onion finely minced Salt and pepper to taste Whisk together 

Pour sauce over Black Sea Bass and serve with lemon.

Bulhao Papo

"White Littlenecks"

In a small pot sauté a whole head of garlic that has been smashed.

Add a pound of cleaned and scrubbed little necks, a half a teaspoon of hot sauce, a half a bunch of parsley or cilantro, add a half a glass of dry white wine. 

Close the lid wait eight minutes serve with crusty bread

Recipe from Natalia Paiva-Neves of O Dinis Restaurant

  Charlestown Seafood Festival

Lemon Garlic Baked Salmon

Five 6 ounce pieces of salmon wild or farm raised whatever your choice

In a food processor add half a cup of olive oil a head of garlic the juice of one lemon and process until emulsifies and becomes a creamy texture.

To a sheet pan add the five pieces of salmon and add asparagus on the side of the salmon pour the marinade over the salmon and the asparagus salt and pepper to taste add lemon slices on top of each piece of salmon and bake at 500 for 15 minutes uncovered.

Recipe by Natalia Paiva-Neves of O Dinis Restaurant

Charlestown Seafood Festival

Mussels in Coconut Ginger Sauce

2 pounds of cleaned scrubbed mussels

1 inch piece of fresh ginger

4 cloves of garlic 

half a cup of One can of coconut milk 

cilantro 

1 teaspoon soy sauce 

one diced tomato 

salt and pepper to taste

tablespoon of coconut oil or olive oil

In a pot add coconut oil or olive oil the ginger grated the garlic diced and add the muscles and add the salt and pepper the soy sauce and coconut milk bring to a boil about 5 to 6 minutes taste for salt and pepper add cilantro and surf with crusty bread

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