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.
Defrost seafood mix. Drain. Separate the squid
tsp of your favourite seafood; this recipe will also work
Melt butter in large saucepan.
Add your choice of seafood and cook until done.
Add soups, heavy cream and half-and-half; stir until smooth.
Heat through. Season with hot pepper sauce and sherry.
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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.
Spray a stockpot with cooking spray.
Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
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.
When grilling seafood, season with lemon, butter, salt, pepper, onions and bell peppers. Wrap in foil and place on grill for approximately 20 minutes. Easy to cook. Tastes great!
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
In large pot, saute onion, garlic, celery and green pepper in oleo.
Add flour.
Let cook; add half and half and cook until blended.
Add cheese; cook until melted.
Add seafood and cook 20 to 25 minutes; season to taste.
Cook noodles until tender in another pot.
When done, drain and add noodles to seafood mixture and cook 20 minutes.
Serve.
Great with French bread and salad!
Preheat the oven to 350 degrees.
Place the cheese in bottom of the pie shell.
In a bowl, mix the cans of seafood.
Then spinkle on top of the cheese in the shell.
Add the onions on top of the seafood.
Mix together the remaining ingredients and then pour in the pie shell.
Bake for 40-45 minutes.
rabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10
eat. Working in batches, cook seafood for 2 mins, or until
Combine liquid ingredients and spices.
Place seafood and cheese in pastry shell.
Pour liquid mixture over contents.
Bake at 400\u00b0 for 30 minutes or until inserted knife comes out clean. Cool 10 minutes before serving.
Cut fish into large chunks.
Leave the shrimp whole.
Combine onion, zucchini, garlic and oil in 3 1/2quart sauce pan.
Over medium heat, cook until onion is tender.
Add tomatoes, tomato juice, wine and seasoningsl Continue cooking until boiling.
Add seafood.
Continue to cook until fish flakes easily.
Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.