Creole Seafood Stew Recipe Recipes Recipe For Zucchini

SHRIMP CREOLE BAKE

Steps:

• In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder. Pour mixture into a 9x13 inch casserole dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

SEAFOOD STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• With a large spoon, scoop out the centers of each zucchini half, reserving the meat.
• In a large bowl, mix about 1/2 the reserved zucchini meat, the egg, crabmeat, shrimp, and garlic. Blend lime juice and lemon juice into the mixture, and stir in the Italian seasoned bread crumbs. Season with oregano, basil, and pepper.
• Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the crabmeat and shrimp mixture.
• Bake 35 to 45 minutes in the preheated oven, until golden brown. Remove from heat, cool slightly, and top with cheese. Return to the oven, and broil 5 minutes, or until the cheese is melted.

SEAFOOD STEW FOR PASTA

Steps:

• Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.