Seafood Recipes

• 1/4 cup extra-virgin olive oil
• 1 large onion, coarsely chopped
• 4 garlic cloves, minced
• 2 1/2 teaspoons fresh thyme
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red-pepper flakes
• 1 dried bay leaf
• 1 can (28 ounces) whole peeled tomatoes with juice, crushed
• 1 1/4 cups dry white wine
• 1 1/4 cups water
• 1 cup bottled clam juice
• 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
• 24 littleneck clams, scrubbed well
• 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
• Coarse salt and freshly ground pepper
• 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
• 1/2 cup coarsely chopped fresh flat-leaf parsley

Cioppino (seafood Stew)

Food & Cooking , Ingredients , Seafood Recipes , Shrimp Recipes

Author: Martha Stewart

This Seafood Stew, An Impressive Crowd-pleaser, Can Be Prepared Ahead Of Time And Finished Just 15 Minutes Before You Serve It. If You Leave Out The Crab Legs, Use An Additional 8 Ounces Of White Fish To Keep The Stew Hearty.

Number Of Ingredients: 17

• Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
• Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
• Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
• Remove pot from heat. Stir in parsley. Season with salt and pepper.

• 1 tablespoon extra-virgin olive oil, plus more for serving
• 1 garlic clove, finely chopped
• 1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
• 1 large tomato, cut into large dice
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth
• 12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
• 1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
• Crusty bread, for serving

Seafood Stew

Food & Cooking , Gourmet , Dinner , Stew , Winter , main-dish , Ingredients , Tomato , Onion , Shrimp , Quick & Easy , Mussel , Seafood Recipes , Shrimp Recipes , Soup/Stew , Bell Pepper , Cod

Author: Martha Stewart

This Brothy Seafood Supper Is Both Light And Satisfying -- And Ready In Under 30 Minutes.

Time: 25m

Number Of Ingredients: 9

• In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
• Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
• Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

Calories 272 g, Fat 8 g, Fiber 2 g, Protein 40 g

• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1 pound cockles or small clams, scrubbed well
• 2 pounds mussels, scrubbed well, beards removed
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound dry sea scallops, tough muscles removed
• Kosher salt and freshly ground pepper
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1/4 teaspoon red-pepper flakes
• 1 tablespoon tomato paste
• 1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand
• 1 pound medium shrimp, peeled and deveined, tails on
• 8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole
• 1 pound linguine
• 1/4 cup finely chopped flat-leaf parsley

Seafood Linguine

Food & Cooking , Ingredients , Seafood Recipes , Shrimp Recipes

Author: Martha Stewart

Shellfish Is The Star In The Traditional Italian Pasta Dish Linguine Ai Frutti Di Mare. Our Recipe Calls For Five Varieties: Clams, Mussels, Scallops, Shrimp, And Squid.

Time: 1h40m

Number Of Ingredients: 15

• Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
• Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
• Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
• Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.

• 1/3 cup finely chopped shallot
• 2 tablespoons finely chopped carrot
• 2 tablespoons finely chopped celery
• 1 lb medium shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined
• 1 lb sea scallops, tough muscle removed from side of each and reserved
• 5 tablespoons unsalted butter, softened
• 1 teaspoon tomato paste
• 1 cup dry white wine
• 3 cups water
• 1 tablespoon seafood glaze* (optional)
• 2 fresh flat-leaf parsley sprigs
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 teaspoon fresh lemon juice, or to taste
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons Cognac
• 1/2 cup finely chopped fresh chives
• 14 (6- by 3-inch) flat fresh or no-boil lasagne noodles (without curly edges)
• Special Equipment
• a 3-quart flameproof rectangular casserole dish (about 13 by 9 inches; not glass)

Seafood Cannelloni

Bake , Fall , Gourmet , Winter , Shellfish , Pasta , White Wine , Shrimp , Cognac/Armagnac , Fish , Christmas , Broil , Casserole/Gratin , Scallop

Yield: Makes 6 servings

Number Of Ingredients: 21

• Make sauce:
• Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes. Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
• Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
• Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes. Add warm seafood stock all at once, whisking, and bring to a boil, whisking. Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
• Make seafood filling:
• Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add remaining 1/2 cup cream and pulse just until combined. Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
• Cook pasta and assemble cannelloni:
• Preheat oven to 375°F.
• Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth). Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.
• Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce. Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds. Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
• Preheat broiler.
• Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes. Let stand 10 minutes before serving.
• Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).

• 20-24 raw shell-on king prawns
• 2 tbsp olive oil
• 500g monkfish, cut into chunks
• 1 large onion, finely chopped
• 500g paella rice
• 4 garlic cloves, sliced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• pinch of saffron
• ½ x 400g can chopped tomatoes (save the rest for the stock, below)
• 500g mussels, cleaned
• 100g frozen peas
• 100g frozen baby broad beans
• handful parsley leaves, roughly chopped
• 1 tbsp olive oil
• 1 onion, roughly chopped
• ½ x 400g can chopped tomatoes
• 6 garlic cloves, roughly chopped
• 1 chicken stock cube
• 1 star anise

Seafood Paella

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , main-dish , Lunch , Main course , World Cuisine Recipes , European , Dairy Free , Shrimp , Summer , Easter , Mussel , Healthy , Rice , Christmas , New Year's Day , Squid , Saffron , Christmas Eve , Spanish , project

Author: Katy Greenwood

This Impressive Spanish One Pot, With Monkfish, King Prawns And Mussels, Is Perfect For Feeding A Crowd At A Dinner Party

Time: 1h50m

Number Of Ingredients: 20

• Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
• To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
• Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
• Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
• Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

• 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 1 teaspoon hot sauce such as Tabasco
• 1 teaspoon salt, or to taste
• 1/2 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
• 1/2 lb fresh lump crabmeat (1 cup), picked over
• 1/4 lb cooked baby shrimp
• Accompaniment: oyster crackers or saltines (optional)

Mexican Seafood Cocktail

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Wheat/Gluten-Free , No-Cook , Tomato , Seafood , Shellfish , Dairy Free , No Sugar Added , appetizer , Salad , Quick & Easy , Vegetable , Healthy , Starter , Mexican , Cinco de Mayo , Crab , Avocado

Yield: Makes 4 to 6 first-course or light main-course servings

Number Of Ingredients: 11

• Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

• 2 cups chopped onions
• 1 1/2 cups chopped green bell peppers
• 1 cups chopped celery
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour (sub rice flour for GF)
• 1 tablespoon minced or pressed garlic
• 5 1/2 cups seafood stock
• 1 pound andouille, cut into 1/2 inch pieces
• 1 pound peeled medium shrimp
• 9 ounces medium-large oysters in their liquor (about a dozen)
• 3/4 pound crab meat (picked over)
• 2 1/2 cups hot cooked rice

Paul Prudhomme's Cajun Seafood Gumbo With Andouille

Dinner , Wheat/Gluten-Free , Shellfish , Soup/Stew , Sausage

Number Of Ingredients: 19

• Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
• Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
• Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
• Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
• Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
• Add garlic, stirring well for another minute. Remove from heat.
• Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
• Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
• Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
• Remove from heat, skim oil from surface, and serve over rice.

• 2 pounds potatoes, peeled and diced
• 1 pound carrots, sliced
• 1 jar (24 ounces) pasta sauce
• 2 jars (6 ounces each) sliced mushrooms, drained
• 1-1/2 teaspoons ground turmeric
• 1-1/2 teaspoons minced garlic
• 1 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1-1/2 cups water
• 1 pound sea scallops
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Spicy Seafood Stew

Dinner

Author: Taste Of Home

The Hardest Part Of This Quick And Easy Recipe Is Peeling And Dicing The Potatoes-and You Can Even Do That The Night Before. Just Place The Potatoes In Water And Store Them In The Refrigerator Overnight To Speed Up Assembly The Next Day. -bonnie Marlow, Ottoville, Ohio

Time: 5h15m

Yield: 9 servings (about 2 quarts).

Number Of Ingredients: 11

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

Calories 229 calories, Fat 2g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 19g protein.

• 24 uncooked jumbo pasta shells
• 1 tablespoon finely chopped green pepper
• 1 tablespoon chopped red onion
• 1 teaspoon plus 1/4 cup butter, divided
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 package (5 ounces) frozen cooked salad shrimp, thawed
• 1 large egg, lightly beaten
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup mayonnaise
• 2 tablespoons plus 4 cups 2% milk, divided
• 1-1/2 teaspoons seafood seasoning, divided
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/4 teaspoon coarsely ground pepper
• 1-1/2 cups grated Parmesan cheese

Creamy Seafood-stuffed Shells

Dinner

Author: Taste Of Home

Inspired By My Love Of Lasagna, Pasta Shells And Seafood, I Created This Recipe That's Easy To Make But Special Enough To Serve Company. I Serve It With Garlic Bread And A Salad. -katie P. Sloan, Charlotte, North Carolina

Time: 1h10m

Yield: 8 servings.

Number Of Ingredients: 15

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

• 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped green bell peppers
• 2 garlic cloves, chopped
• 3/4 teaspoon dried crushed red pepper
• 2 cups chopped tomatoes
• 3/4 cup canned unsweetened coconut milk
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1 1/4 pounds uncooked medium shrimp, peeled, deveined

Brazilian Seafood Stew

Dinner , Bon Appétit , Stew , Shellfish , Onion , Pepper , Spring , Herb , Quick & Easy , Fish , Texas

Author: Margaret Jane Ross

Yield: Serves 6 to 8

Number Of Ingredients: 12

• Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
• Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.