Classic Seafood Market

Cleveland's Best Catch

Located inside the historic West Side Market, Classic Seafood provides an enticing selection of fresh and frozen seafood, salads, shellfish, soups and sauces.  We take great pride in offering products of high quality and freshness; our fish is flown in daily and cut under refrigeration within our HACCP-certified building in the Flats.      

Filtering by Category: Side Dish

WILD RICE WITH SHRIMP AND SWEET & SOUR SAUCE

Serves 4

2 cups wild rice, cooked
2 lb small shrimp, cooked
1 small onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 can water chestnuts, sliced
1 can Chinese vegetables
salt & pepper to taste
Sweet & Sour Sauce (recipe below)

Saute onion, celery and pepper n butter over low heat 2-3 minutes. Mix together all ingredients in a covered and greased dish and bake 300F for 1 hour.  Meanwhile prepare sweet and sour sauce.

3/4 cup sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup water
juice of 1 lemon
1 tsp soy sauce
1/4 cup cornstarch, dissolved in 1/4 c water
1/4 cup frozen baby peas

Combine sugar, vinegar, ketchup, water and lemon juice in a saucepan.  Cook over medium heat 3-4 minutes. Stir in soy sauce and dissolve cornstarch.  Bring to a boil, stirring constantly.  Cook until thick and clear. Stir in the peas and heat for 3 minutes.
Serve sauce separately to be spooned over each serving.

SKILLET SEA SCALLOPS

Serves 4

½ C          Dry bread crumbs
½ tsp       Salt
2 Tbsp     Butter
1 Tbsp     Olive oil
¼ C          White wine or reduced sodium chicken broth
2 Tbsp     Lemon juice
1                 Garlic  clove, minced
1 tsp         Fresh parsley, minced

In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.

In a skillet, heat butter and oil over medium-high heat. Add scallops; cook 1½-2 minutes on each side or until firm. Remove from pan; keep warm.

Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle sauce over scallops; serve immediately.

ROASTED SHRIMP WITH ORZO

From: Philly Shrimp
Serves: 4

¾ Lb    Orzo pasta
½ C      Lemon juice
2 Lb     16/20 Shrimp, peeled/deveined
1 C        Minced scallions, whites & greens
1 C        Fresh dill, chopped
1 C        Fresh parsley, chopped
1            English cucumber, seeded/diced
½ C      Red onion, medium diced
¾ Lb    Feta, diced
Kosher Salt
Olive Oil
Black Pepper, freshly ground

Preheat oven to 400˚F. Fill a large pot with water, add 1 Tbsp salt and bring to a boil. Add orzo and simmer 9 to 11 minutes, stirring occasionally, until al dente. Drain and pour into a large bowl.

Whisk together lemon juice, 1/2 cup olive oil, 2 tsp salt and 1 tsp of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Do not overcook! Add the shrimp, scallions, dill, parsley, cucumber, onion, 2 tsp salt and 1 tsp pepper. Toss well. Add feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend. 

 

 

CRAB MANGO & CORN SALSA

8 Oz       Crab Meat (Special)
1 C           Mango, medium dice
½ C         Black Beans cooked & drained
⅓ C         Red bell pepper, medium dice
¼ C         Red onion, fine dice
½ C         Corn
1              Jalapeno, fine dice
3             Garlic clove, fine dice
2 Tbsp   Rice wine vinegar
1 Tbsp    Honey
1 Tbsp    Lime Juice
1 Tbsp    Olive Oil, Extra Virgin
2 Tbsp   Cilantro, chopped
1 Tbsp    Mint, chopped
1 Tbsp    Scallion, sliced
1 tsp       Cumin
½ tsp     Coriander
Cayenne pepper - to taste
Sea Salt - to taste

In a glass or stainless steel bowl, toss the crab meat, beans, diced vegetables, and fruit gently. In a separate bowl, whisk the vinegar, honey, lime, and oil until evenly incorporated. Pour vinegar mixture over crab mixture. Add the remaining ingredients and toss gently to keep crab pieces intact. Season to taste according to personal preference. Chill for at least one hour before serving. Serve as an appetizer with chips or crackers or as an entree with grilled proteins or in tacos and quesadillas or on a baked potato.

WILD RICE & BAKED OYSTERS

Serves 4

3/4 cup wild rice
1.5 cups fresh oysters
1/4 lb butter, melted
1/2 cup celery, chopped
1 (10.75 oz) can cream of celery soup
2.5 cups soda cracker crumbs

Prepare wild rice according to package instructions. Saute the celery in butter over low heat a few minutes or until light brown. Melt the butter and combine with cracker crumbs. Dilute the clery soup with a can of hot water. Stir in the chopped celery.  Cover the bottom of a greased baking dish with half the buttered crumbs. Add a layer of half the wild rice.  Arrange the oysters on the bed of rice. Cover with the remaining rice. Pour the celery soup mixture evenly over the contents of the baking dish. Top with the balance of the buttered crumbs. Cover, and bake 300F for 1 hour, uncover the last 30 minutes.

SALMON & SPINACH SALAD WITH AVOCADO

Serves: 2

2           Salmon fillets (4 oz ea)
¼ tsp    Salt
⅛ tsp    Pepper
1 tsp     Canola oil
4 C       Baby spinach
2 Tbsp  Balsamic vinaigrette
½           Medium avocado, peeled/cubed
2 Tbsp  Dried cranberries
2 Tbsp  Sunflower kernels or pepitas
2 Tbsp  Chopped walnuts, toasted* (optional)

Spinkle salmon with salt and pepper. In a nonstick skillet coated with cooking spray, heat oil over medium heat. Add fillets, skin side up; cook 4-5 minutes per side or until fish just begins to flake easily with a fork.
Toss spinach with vinaigrette; divide between two plates. Top spinach with salmon; add remaining ingredients. Serve immediately.

*To toast nuts: Bake in a shallow pan in a 350˚ oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

    

OYSTER CORNBREAD STUFFING

10 C.    Cubed cornbread
1/2 lb    Thick-cut bacon, chopped
6    Shallots, sliced thin
1    Clove garlic, minced
4    Stalks celery, sliced
1/4 C.     Sherry
3 Tbsp    Unsalted butter, melted
1 C.    Chicken stock
1 lb    Shucked oysters, drained
(reserve 1 Cup liquid)
1/3 C.    Parsley, chopped
2 Tbsp.    Sage, chopped
2 Tbsp.    Thyme, chopped
1    Egg, beaten
Zest of 1 lemon
Salt & Pepper to taste

*Do not use to stuff your poultry as it will over cook your oysters.*

   Spread cubed cornbread onto a baking sheet and dry 45 mins at 250˚. Do not brown. Meanwhile, in a skillet, render bacon over med-low heat. Add shallots, garlic, and celery until transparent.  Delgaze pan with sherry and stir in butter. Set aside.
   In a large bowl, combine cornbread, bacon mixture, oysters, herbs and zest. Slowly fold in the chicken stock and reserved oyster liquid ensuring bread is moist but not wet. Fold in egg, salt & pepper.  Spread evenly on a greased pan and bake 375˚F for 25-30 mins or until it is dry and browned around the edges. Let stand 10 mins before serving. 

Cleveland's Historic West Side Market
1979 W. 25th Street Cleveland, Ohio
Stand D1-E1
216-241-7680
The Cheese Shop  | Urban Herbs

© 2014-2019 Classic Seafood All Rights Reserved