Creamy Seafood Sauce Recipes Recipes Recipe For Banana

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HOW TO MAKE SEAFOOD SAUCE



How to Make Seafood Sauce image

How to Make Seafood Sauce. Since most seafood is mild in flavor, it's great along with sauce. If you like bold flavors, dip seafood in a ketchup and horseradish-based cocktail sauce. For a creamier taste, mix a mayonnaise and ketchup...

Provided by wikiHow

Categories     Fish and Seafood

Number Of Ingredients 5

1/2 cup (115 g) of ketchup
2 tablespoons (30 g) of horseradish, plus more to taste
1 teaspoon (4.9 ml) of lemon juice
1⁄2 teaspoon (2.5 ml) of Worcestershire sauce
1⁄2 teaspoon (2.5 ml) of hot sauce

Steps:

  • Put the ketchup, horseradish, juice, and sauces in a bowl. Get out a small bowl and put 1/2 cup (115 g) of ketchup into it along with 2 tablespoons (30 g) of horseradish, 1 teaspoon (4.9 ml) of lemon juice, 1⁄2 teaspoon (2.5 ml) of Worcestershire sauce, and 1⁄2 teaspoon (2.5 ml) of hot sauce.Tip: For the most intense flavor, use freshly squeezed lemon juice instead of bottled.
  • Whisk the sauce and taste it. Use a whisk or fork to combine the sauce ingredients until they're completely smooth. Then dip a clean spoon into the bowl and taste the sauce. Adjust the flavorings according to your taste. For example, if you want a saltier flavor, mix in a few more drops of Worcestershire sauce. To make it spicier, stir in more horseradish or hot sauce.
  • Serve the cocktail sauce with shrimp. Spoon the sauce into a serving bowl and set it out along with boiled and cooled shrimp. Classic cocktail sauce is also great with oysters, clams, and steamed crab legs. Cover and refrigerate the cocktail sauce for up to 1 week. Discard any sauce that you've already dipped into with shrimp or seafood.

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

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

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

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.

SHRIMP AND BANANA



Shrimp and Banana image

Provided by Roger Mooking

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

20 shrimp, peeled and deveined with tails on
Vegetable oil
Salt and pepper
Salt and pepper
4 tablespoons shallots, brunoise (about 1 1/2 shallots)
1 tablespoon finely chopped garlic (about 4 cloves)
4 very ripe bananas (so ripe that the skins are black)
1:1 low-sodium soya/water (1/2 cup of each)
Roughly 3 tablespoons sambal
1 teaspoon honey
Juice of 2 limes
1 cup fresh cilantro, chopped
Onion sprouts, for garnish

Steps:

  • Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
  • Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
  • Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

CREAMY FRAGRANT SEAFOOD PASTA



Creamy fragrant seafood pasta image

An easy and satisfying pasta dish, with a fragrant taste of smoked salmon and prawns, and a touch of herbs.

Provided by velinap

Time 20m

Yield Serves 2

Number Of Ingredients 10

100 g smoked salmon, torn or cut into rough pieces
120 g cooked peeled prawns
100 ml double cream
1/2 garlic clove, finely choppped (or garlic powder)
green olives (cut in half or left whole)
pepper
dill
parsley
olive oil
pasta (we used spaghetti)

Steps:

  • Cook the pasta according to packet instructions.
  • In a pan, add around 1 tablespoonful of olive oil and gently sweat the finely chopped garlic for a couple of minutes. Once the garlic has softened and released its fragrance, add the double cream. Let it heat up.
  • Add the salmon, roughly torn or cut into pieces. Cook for a couple of minutes until the salmon has turned opaque, stirring frequently. Then add the prawns. Cook for another 5-6 minutes.
  • Add the olives, cut or left whole. Season with pepper but don't add salt as the salmon and olives are salty enough. Let it cook for another couple of minutes or until the sauce thickens.
  • Right before taking it off the heat, add about half a teaspoonful of finely chopped dill and parsley (you could use dried).
  • Mix the sauce with the drained pasta and serve.

CREAMY BANANA PUDDING



Creamy Banana Pudding image

This beloved dessert comes together perfectly with EAGLE BRAND® Sweetened Condensed Milk.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 15m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 ½ cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in
lemon juice

Steps:

  • In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
  • Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
  • Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 644.6 calories, Carbohydrate 58 g, Cholesterol 99 mg, Fat 32.7 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 18.6 g, Sodium 348.5 mg, Sugar 30.2 g

CREAMY SEAFOOD LINGUINE



Creamy Seafood Linguine image

Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

6 ounces uncooked linguine
1 tablespoon cornstarch
1 cup fat-free evaporated milk
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/2 pound bay scallops
3 tablespoons white wine or reduced-sodium chicken broth
1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

CREAMY SEAFOOD STEW



Creamy seafood stew image

A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too

Provided by Good Food team

Categories     Soup

Time 30m

Number Of Ingredients 11

1 tbsp olive oil
1 onion , chopped
2 celery sticks, chopped
1 garlic clove , crushed
175ml white wine
300ml chicken stock
1 tbsp cornflour , mixed to a paste with 1 tbsp cold water
400g bag frozen seafood mix , defrosted
small bunch dill , chopped
5 tbsp half-fat crème fraîche
garlic bread, to serve

Steps:

  • Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
  • Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
  • Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium

SEAFOOD IN SPICY TOMATO CREAM SAUCE



Seafood in Spicy Tomato Cream Sauce image

My fettuccine specialty combines my love of seafood and Italian cuisine. It may look and taste upscale, but it's easy to prepare. -George Taylor, Springfield, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 19

1 package (16 ounces) fettuccine
3 tablespoons butter
2 cups sliced fresh mushrooms
2 tablespoons minced fresh basil or 1-1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper
6 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups heavy whipping cream
2 tablespoons shredded Romano cheese
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
3/4 pound bay scallops
3/4 pound fresh or frozen clam meat, thawed
Additional Romano cheese and fresh basil, optional

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

Nutrition Facts :

CREAMY BANANA BREAD



Creamy Banana Bread image

I have been using this recipe for a few years now, and it remains my family's favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread.

Provided by Pam Hall

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 12

½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 ¼ cups white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
  • Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
  • In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
  • Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
  • Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.

Nutrition Facts : Calories 289 calories, Carbohydrate 35.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.6 g, Sodium 212.8 mg, Sugar 19.4 g

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FISH FILLET IN CREAM SAUCE - IMMACULATE BITES
2019-05-20 Rinse fish fillet, season with seasoned salt and pepper. Set aside. In a large skillet, heat oil over medium heat until hot, and then add the fish fillet, brown 2 minutes on each side to ensure even brownness. Remove fish and set aside. Drain oil and leave about 2 tablespoons. Add onions, followed by minced garlic stir for about 5 minutes, then ...
From africanbites.com


BAKED COD IN CREAM SAUCE - FAVORITE FAMILY RECIPES
2021-06-28 Instructions. Preheat oven to 400-degrees. Prepare cream sauce (see instructions below) and set aside, keeping warm. Spray a 9×13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt. Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
From favfamilyrecipes.com


SHRIMP IN CREAM SAUCE RECIPE - HEALTHY RECIPES BLOG
2021-09-06 Transfer the shrimp to a plate, cover with foil, and set aside. Reduce the heat to medium-low. Add the garlic to the skillet. Sauté until fragrant, about 30 seconds. Add the cream, the cayenne pepper, and the remaining kosher salt …
From healthyrecipesblogs.com


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