YORK, Pa. — Olivia's is leaning into a summer of seafood.
Their Seafood Creole is light and fresh in hot weather but packs a flavorful punch. Served over rice pilaf along with toasty garlic bread with cheese, this meal is perfect for an evening on the patio.
A Sweet as a Peach Tea cocktail cools the heat of summer and Creole seasoning.
Meal
Seafood Creole
Ingredients
2, 6-ounce portions of tilapia
1/2 cup, scallops
1 cup, shrimp
1 cup, mussels
1 cup, clams
1 small bunch, fresh parsley, finely chopped
2 cups, chicken stock
1/2 cup, white wine
4 pieces, garlic bread
1 cup, San Marzano tomatoes
1/2 cup, celery, finely chopped
1/2 cup, carrots, finely chopped
1 cup, onions, finely chopped
1/2 cup, bell peppers, finely chopped
1/2 cup, cabbage, finely chopped
1/2 cup, corn, cut off the cob
1 bay leaf
1/2 teaspoon, Old Bay
1/2 teaspoon, oregano
4 tablespoons, butter
1 teaspoon, fresh garlic, minced
2 tablespoons, brown sugar
1/2 teaspoon, smoked paprika
1/2 teaspoon, cumin
Directions
Sauté all of the veggies on medium-high heat with the garlic butter for approximately 5 minutes. Deglaze the pan with the white wine. Add the tomatoes, chicken stock and spices. Bring everything to a boil and boil for approximately 2 minutes. Add the seafood and turn the heat back to medium. Let the pan simmer for approximately 10-15 minutes. Place the grilled tilapia in a serving bowl, then ladle the Creole sauce on top. Serve the meal with rice pilaf and garlic bread. Before serving, squeeze fresh lemon over the Seafood Creole.
Cocktail
Sweet as a Peach Tea
Ingredients
Crown Royal Peach Whiskey
Ginger liqueur
Fresh peaches
Simple syrup
Fruit-infused sweet tea
Fresh mint
Directions
In the bottom of a mixing glass, add the chopped peaches, simple syrup, mint and ginger liqueur. Muddle everything together. Fill a glass with ice. Add the Crown Royal Peach and Olivia’s fruit-infused sweet tea, then shake the drink. Garnish the cocktail with fresh mint and citrus.
