Chunky Seafood Sauce Recipes

CREAMY SEAFOOD SAUCE

Creamy Seafood Sauce image

Reprinted from Home for the Holidays. "A rich sauce you won't believe is low in fat! A lot of great colour in this delicious sauce. Serve over pasta." "

Provided by sexymommalucas

Categories < 30 Mins

Time 20m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb medium shrimp, peeled and deveined (about 15)
1/2 lb sea scallops
1/2 cup water
1/4 cup white wine (or alcohol-free, or sherry)
1 teaspoon seafood instant bouillon granules (or chicken)
1 garlic clove, minced (or 1/4 teaspoon powder)
1 small zucchini, diced
2 cups small broccoli florets
1 cup sliced fresh mushrooms
1/2 cup diced red pepper
2 green onions, sliced
basil pesto
1 (13 1/2 ounce) can skim evaporated milk
3 tablespoons all-purpose flour

Steps:

Combine first 5 ingredients in medium saucepan on medium-high. Bring to a boil. Reduce heat to medium. Simmer, uncovered, for 3 minutes until shrimp is pink. Do not drain. Remove seafood to small bowl using slotted spoon. Cover. Keep warm.
Add garlic, zucchini, broccoli and mushrooms to liquid in saucepan. Bring to a boil. Reduce heat to medium. Cover. Simmer for 3 minutes.
Add red pepper, green onion, tomato and pesto. Bring to a boil. Reduce heat. Cover. Simmer for 3 minutes.
Stir evaporated milk into flour in small bowl until smooth. Stir into vegetable mixture until boiling and thickened. Gently stir in shrimp and scallops until heated through.

CREAMY SEAFOOD SAUCE

Creamy Seafood Sauce image

This quick, easy sauce is excellent with your favorite cooked seafood. I use leftover shrimp, scallops, lobster, or a combination of these. Also good with sautéed chicken bites. Sometimes I spoon it on fat slices of french bread, sometimes I put it over pasta. A staple in our house, very versatile!

Provided by MizzNezz

Categories Sauces

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
2 shallots, finely chopped
1 tablespoon flour
3/4 cup tomato juice
1/2 cup milk
2 tablespoons sherry wine
1/2 cup cream

Steps:

Melt butter and sauté the shallots.
Stir in flour, add tomato juice and milk, stirring quickly.
Bring to a boil, still stirring, then simmer for 1 minute.
Stir in sherry and cream.

Nutrition Facts : Calories 185.3, Fat 13.3, SaturatedFat 8.3, Cholesterol 45.1, Sodium 171.2, Carbohydrate 8.4, Fiber 0.2, Sugar 1.9, Protein 2.5

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