Prepare seafood (cook shrimp, etc.).
Saute pepper, onion and garlic in butter until tender.
Place seafood in one layer in 9 x 13-inch pan.
Sprinkle pepper, onion and garlic mixture over seafood.
Mix the seafood, green pepper, onion, celery and mayonnaise. Place 1/2 bread cubes in casserole, a layer of mixture, then the rest of cubes.
Combine the eggs, milk and soup; pour over casserole.
Sprinkle with the grated cheese.
Let set, unbaked, in refrigerator overnight before baking.
Bake at 350\u00b0 for 50 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
eat. Working in batches, cook seafood for 2 mins, or until
p. Now you can always bake it or pan saute if
2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper
n a sauce pan. Add seafood and simmer till just shrimp
est of the parmesan.
Bake in a 350\u00b0 oven
f you like.
Mix seafood and poblano peppers together.
in a large bowl combine seafood, onion, broccoli, celery, orange/yellow
FOR THE SEAFOOD:
Melt the butter in
Preheat oven to 3755. In 2 qt casserole combine uncooked rice, celery, water tomatoes with juice, tomato sauce, 2/3 cup french friedd onions, hot sauce and seasonings.
Bake covered for 20 minutes.
Stir in shrimp, fish and olives.
Bake covered for another 20 minutes or until heated through.
Top with cheese and remaining french fried onions.
Bake uncovered for 3 minutes until onions are golden.
Bake pie shell at 350\u00b0 for 10 minutes.
Repair shell, if needed.
Beat eggs; add seasonings and milk and beat well.
Place Swiss cheese in cooled pie shell along with seafood.
Pour in egg mixture.
Bake at 350\u00b0 for 50 to 60 minutes (golden brown on top). To reheat/serve: Dot with butter and bake at 350\u00b0 for 20 minutes.
obster, etc (any un-cooked seafood) and cook 2-3 minutes
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.
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.
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.
rackers.
Add the chopped seafood, old bay seasoning, netmeg, sherry