Preheat the oven to 425F.
Lightly brush the top of the pizza crust with about 1 tablespoon of the olive oil. Then, spread the sauce over it, and bake for ten minutes.
Pat the cooked seafood dry using paper towels, then arrange on top of the pizza. Then, sprinkle the chopped garlic and parsley on top of that.
Drizzle the remaining oil over the pizza and return it to the oven. Bake for 5-10 minutes, until the seafood is warmed through and the crust is golden.
Sprinkle with the cheese and serve immediately.
On floured surface, roll half of pastry into 12-inch circle. Cut six 4-inch circles.
Repeat with remaining pastry.
Fit into twelve 2 1/2-inch muffin pan cups.
Fill each with some shrimp, onion and cheese.
Beat remaining ingredients.
Pour over cheese. Bake in 400\u00b0 oven for 15 to 20 minutes or until browned.
Makes 12.
FOR THE THAI CHILI AND MARINADE
About 10 minutes before serving your seafood --
In a small skillet, melt your butter over medium-high heat.
Once the melted butter begins to bubble, reduce heat to medium.
Stir constantly, until butter is frothy and browned.
Pour into butter warmers and dip away.
Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except for seafood.
Heat to boiling, reduce heat & simmer uncovered 15 minutes.
Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
ombine. Simmer about 5 minutes for flavors to blend. Add heavy
Combine all ingredients, stir well and chill until ready for use.
Drain grease.
Microwave rice for 4 minutes as package directs
o the broth and cook for 4 minutes.
Thinly slice
For the seafood stock:
Heat the
Boil seafood mix in 4 to 5 cups of water for 5 to
Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.
In a large saucepan, heat oil over high heat. Saute fennel, celery and onion for 6-8 mins, until onion is tender and golden. Add saffron and lemon zest. Add Pernod. Bring to a boil then add tomatoes and 4 cups water. Bring back to a boil then reduce heat and simmer for 8-10 mins. Mix in seafood. Simmer, stirring occasionally, for 1-2 mins, until just cooked. Add lemon juice and season to taste.
Sprinkle with parsley and serve with garlic bread.
Heat large skillet. Saute minced garlic in butter over medium heat.
Add Seafood Combo. Cook, stirring occasionally, for 3-4 minutes.
Add spinach. Cook till heated.
Add Alfredo sauce, sprinkle of parsley, black pepper and red pepper flakes, if desired.
Cook on low till bubbly.
Serve over hot cooked pasta.
at. Working in batches, cook seafood for 2 mins, or until seared
bsp of seasoning. Use more for more spice.
Combine cajun
gg, then tomato, a little seafood, then avocado, then bacon, then
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
ntil softened.
Let cool for a moment & add Horseradish, Old