Recipes for "seafood"

Cook the bacon on medium heat in a 6 to 8 quart pot until it is crispy. Remove the bacon from the pot with a slotted spoon. Set aside on a paper towel to use for garnish later.

Increase the heat to medium high and add the onions, celery and carrot. Cook for 3-4 minutes, stirring often, until the onions are translucent. Do not brown. Sprinkle some salt over everything as it cooks.

stirring often.

or whatever stock you are using. In a pinch you could even use chicken or vegetable stock, but the flavor of the soup will be different. Simmer this gently – do not let it get to a rolling boil – for 20 minutes, stirring occasionally.

Get another pot ready. Fill a blender a third of the way with the soup and blend it on high (starting on low then increasing to high) for 1 minute, or until it is well puréed. Work in batches to purée the rest of the soup. Pour the puréed soup into the clean pot.

Put the soup on medium-low heat and add the cream. Stir well and taste for salt, adding if needed. Do not let this boil! Or it might break.

Serve garnished with bacon bits or dill fronds, and alongside some crusty bread. A dry rose or light red wine would go well with this; I’d suggest a Beaujolais or a Pinot Noir.

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Place first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a small saucepan.

Heat on medium high heat and let simmer until the liquids have reduced by about half.

In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy.

Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not browned).

Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

Lower the heat to low. Remove the bay leaf. Slowly whisk in the butter, 2 tablespoons at a time. Let the butter tablespoons fully melt and be incorporated into the sauce before adding more tablespoons.

Stir in lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick.

Heat a gas grill to medium-high heat (375°F), or light a charcoal grill and let burn until the charcoal is covered with gray ash.

In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed.

Simply Recipes / Sally Vargas

In a 12- to 14-inch stainless steel skillet or cast iron pan, heat the oil over medium heat on top of the stove. Add the onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and chorizo.

Simply Recipes / Sally Vargas

On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams.

Set the skillet with the sofrito on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted.

Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, if you like.

Simply Recipes / Sally Vargas

Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.

Simply Recipes / Sally Vargas

Nestle the mussels and clams into the rice with the hinge sides up so they release their juices into the rice. Arrange the shrimp around the shellfish.

Cover the pan with foil, close the grill, and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the rice and shrimp are both cooked through and the mussels and clams are open. (Discard any shellfish that remain tightly shut once everything else is cooked.)

Simply Recipes / Sally Vargas

Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom.

Sprinkle with parsley and bring the whole pan to the table for serving.

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Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add leek and garlic; cook and stir until soft, about 5 minutes. Add rice and cook for 5 minutes more, stirring frequently.

Pour in 1 1/2 cups chicken broth and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, for 5 minutes, continuing to stir occasionally. Pour in remaining chicken broth and wine; increase heat to medium and cook for about 5 more minutes, stirring constantly.

Add scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until remaining liquid is almost absorbed and seafood has cooked, about 5 minutes. When rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Heat remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Stir in green onion and diced tomatoes; cook and stir until tomatoes have softened. Stir onion mixture into tomato mixture; add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes.

Stir in mussels and shrimp, then pour in wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Combine butter, flour, and salt in a saucepan. Cook for 2 minutes. Slowly pour in milk and bring mixture to a boil.

Stir sherry into the mixture. Season with ketchup, paprika, and Worcestershire sauce.

Stir in shrimp and heat thoroughly. Serve hot.

Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.

Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.

In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.

Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.

Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce.

In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.

Preheat the oven to 400 degrees F (200 degrees C). Lightly butter 8 ramekins.

Heat olive oil in a large skillet over medium-high heat. Add shrimp and scallops; sauté until opaque and firm, about 5 minutes. Remove from the heat.

At the same time, melt butter in a medium saucepan over medium heat. Stir in flour until smooth, then gradually whisk in hot broth. Increase the heat to high and cook, stirring constantly, until thickened. Mix in wine, mushrooms, and shallots; cook for 5 to 10 more minutes.

Arrange shrimp, scallops, and crabmeat in the bottom of the prepared ramekins. Pour sauce over seafood, then sprinkle with provolone and Parmesan cheeses.

Bake in the preheated oven until golden, about 12 to 15 minutes.

Remove from the oven, sprinkle with parsley, and serve.

Heat oil in a large skillet over medium-high heat. Add onion, ginger, and garlic; sauté until onion starts to soften, 2 to 3 minutes. Stir in coconut milk, lime juice, curry paste, and brown sugar; bring to a simmer and cook until slightly reduced, about 5 minutes.

Stir in shrimp, scallops, asparagus, cilantro, and salt; cook until shrimp and scallops are no longer translucent in the center, about 5 minutes.

In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.

Refrigerate for 2 hours before serving.

Put all the poaching broth ingredients together in a medium pot, cover and bring to a boil. Turn off the heat to let the flavors steep while you cut the veggies.

While the poaching broth is steeping, prep the vegetables if you haven't done so already. Dice the yellow pepper, seed and dice the tomatoes and slice the celery ribs very thin. Chop the chives. Juice the lemons and remove any seeds. Put the diced peppers, tomatoes and celery into a very large bowl. Most cocktail shrimp are pre-cleaned and cooked, so you can put them in the bowl, too.

Bring the poaching broth back to a boil and add all the clams. Boil 3 to 4 minutes, or until the clams all open up. As soon as you see each clam open, fish it out and set it aside. Remove the meat and put in the bowl with the veggies.

Turn off the heat and put the scallops in the poaching water. Cover the pot and let stand for 3 to 4 minutes. Fish out the scallops and put into the bowl.

Bring the broth to a boil once more. Add the calamari rings and boil 30 seconds to 1 minute, then pour the contents of the pot into a strainer set over a bowl. You can save the broth or discard it. Pick out all the calamari rings and add to the bowl.

To finish, add the olive oil and a little salt and half the lemon juice. Mix well and taste. Add more olive oil, lemon and salt until you get the flavors you want: The salad should be glistening with oil, briny and tart with lemon. Finally, mix in the chives and chill. This salad is better a few hours after it's made.

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Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup).

Put the juice, zest, wine and shallots in a sauce pan on medium high heat.

Cook until it is syrupy and almost gone.

On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.

Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil!

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Preheat the oven to 350 degrees F (175 degrees C).

Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.

Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.

Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.

Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.

Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.

In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.

Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Place cream cheese, green onion, egg yolk, 1 tablespoon bread crumbs, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and evenly blended. Fold in crab and shrimp.

Stuff mushroom caps with cream cheese mixture; divide and press 1 cup bread crumbs on top to coat. Place mushrooms on baking sheet stuffed-sides up.

Bake in the preheated oven until mushrooms slightly softened, 12 to 14 minutes. Turn on the broiler and broil until tops are golden and bubbly.

Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time.

About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.

Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender yet firm to the bite, about 3 minutes.

At the same time, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in cream and cook until thickened, about 5 minutes. Add crabmeat, shrimp, Parmesan, salt, and pepper. Reduce the heat to low and cook until heated through, 2 to 3 minutes.

Transfer cooked linguine to a serving platter. Pour seafood sauce over top and garnish with parsley.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.

Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.

To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Gather all ingredients.

Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.

Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.

Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.

Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

Gather all ingredients.

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.

Add potatoes; cook until tender, 15 to 20 minutes.

Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.

Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.

Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Melt 1/2 cup butter in a heavy skillet. Add onion and bell pepper; sauté until tender. Mix in 1/2 cup flour and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from the heat, and set aside.

In a large Dutch oven, bring water to a boil. Add shrimp, scallops, and flounder; simmer for 3 minutes. Drain, reserving 1 cup cooking liquid. Set seafood aside.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking dish.

In a heavy saucepan, melt remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour; cook, stirring constantly, for 1 minute. Gradually add milk plus 1 cup reserved cooking liquid. Increase the heat to medium and cook, stirring constantly, until mixture is thickened and bubbly. Mix in Cheddar, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.

Press crabmeat mixture into the bottom of the prepared baking dish to form a crust. Spoon seafood mixture over crust and sprinkle with Parmesan.

Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Preheat the oven to 450 degrees F (230 degrees C).

Arrange halibut, scallops, and shrimp in a glass oven-safe baking dish. Drizzle with wine, melted butter, and lemon juice. Sprinkle with garlic and seafood seasoning, then season with salt and pepper.

Bake in the preheated oven until halibut turns white and flakes easily with a fork, 10 to 12 minutes. Sprinkle with parsley just before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium heat. Add crabmeat, shrimp, onion, celery, and bell pepper; cook and stir for about 5 minutes. Set aside.

Stir stuffing mix, bread crumbs, and sugar together in a large bowl. Mix in cooked vegetables and seafood from the skillet. Stir in condensed soup and chicken broth. Spoon into a 9x13-inch baking dish.

Bake in the preheated oven until lightly toasted on top, about 30 minutes.

Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.

Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.

Toss pasta with shrimp and Parmesan cheese.

Gather all ingredients.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Stir in green onions and garlic; cook for 1 minute. Stir in shrimp and scallops; cook for 3 minutes, then reduce the heat to medium-low.

Pour in half-and-half and season with salt and pepper; stir constantly and bring to a simmer, making sure it does not boil. Gradually stir in 1/2 cup Parmesan; cook and stir for 1 more minute, then remove from the heat.

Drain pasta. Add to the skillet and toss with sauce until thoroughly coated. Sprinkle remaining Parmesan over top and serve immediately.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes; drain pasta.

Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat and add green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Simmer until thickened, 7 to 8 minutes.

Stir in shrimp and scallops. Cook until shrimp is no longer translucent.

Stir in cheeses, blending well.

Serve sauce over pasta.

Serve hot and enjoy!

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.

In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.

Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.

Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.

Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.

Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.

In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.

Form phyllo dough into shells. Fill shells with the mixture.

Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Bring a pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until al dente, 8 to 10 minutes; drain, then rinse in cold water. Set aside.

Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender. Remove the skillet from heat and stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.

Mix together condensed soup, shrimp, crab, milk, and wine in a large bowl until combined; set aside.

Lay 3 cooked lasagna noodles on the bottom of a 9x13-inch baking dish. Spread 1/3 of the onion mixture over noodles, then cover with 1/3 of the soup mixture.

Repeat noodle, onion, and soup layers 2 more times. Top with Cheddar and Parmesan cheese.

Bake in the preheated oven until heated through and bubbly, about 45 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.

While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.

In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Flake crabmeat into a medium bowl. Mix in mayonnaise, onion, lemon juice, and seasoning. Cover and refrigerate until flavors mingle, about 30 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread butter on the inside of the hot dog buns.

Toast buns under the preheated broiler. Remove from the oven, fill with crab salad, and serve.

Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.

Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.

Toss pasta with seafood sauce and parsley.