f you prefer, but use good quality smokey or hickory turkey
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.
lenty of French bread and good beer or white wine.
emons. When I buy my seafood, I also make sure the
Saute mushrooms and onions.
Add enough flour to make a roux. Slowly add chicken broth then half and half, stirring constantly. Add seafood (I suggest precooking seafood in case milk doesn't get hot enough to cook completely; I precook in the microwave).
Cook very slowly, do not boil.
Since the seafood is precooked it is only necessary to simmer to get the bisque good and hot.
Puree seafood with 1 cup stock in blender or processor.
Boil rice in remaining stock and wine until tender; puree and add to seafood.
Saute vegetables in oil until tender; puree and add to seafood.
Add cream to combined mixture; season with salt and pepper.
Simmer gently about 5 minutes.
Pass through sieve if texture is not completely smooth.
Thin with more stock if mixture is too thick.
edge. Very simple and very good.
To me this is
o a bubble.
Chop seafood into good-sized pieces. Season with
Use any cooked seafood.
A mixture is great, but good old fake crabmeat is delicious.
Put into baking dish; sprinkle top with flour and add evaporated milk.
Season with salt, pepper and sherry.
Bake about 1/2 hour at 375\u00b0 or until bubbly.
Serve with toast points.
Cook pasta according to directions on package.
Heat olive oil large frying pan on medium heat.
Add seafood mix
As the shrimp begins to turn light pink, stir-in garlic, tomato paste, tarragon, pepper, dill weed, parsley, soy sauce, and wine.
Bring to a light boil, and simmer until pasta is ready.
Strain pasta and add to seafood mix, combining thoroughly.
Plate and top with basil and Parmesan.
***A simple basic side-salad makes a good accompaniment -- .
emperature.
Salad:
Brush seafood with olive oil and season
ike.
Add seafood and cream. Heat till seafood is warmed through
eat. Working in batches, cook seafood for 2 mins, or until
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.
2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
Mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. Dust each patty with cornmeal.
Heat 1 tablespoon oil in a large skillet. Fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. Repeat until all patties are cooked. Garnish each with a lemon slice and a sprig of parsley.
making gumbo along with a good bottle of wine will be