Mediterranean Seafood Medley Recipes

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SEAFOOD MEDLEY



Seafood Medley image

"This is our traditional Christmas Eve dinner." Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company." -Marilyn Bishop, Redbridge, Ontario

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

5 cups water
2 tablespoons lemon juice
1/2 teaspoon salt
2 pounds orange roughy fillets
1 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 teaspoon Dijon mustard
Dash pepper
1 cup heavy whipping cream
1 cup shredded Gruyere or Swiss cheese
Hot cooked pasta

Steps:

  • In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

Nutrition Facts : Calories 478 calories, Fat 27g fat (15g saturated fat), Cholesterol 280mg cholesterol, Sodium 584mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.

MEDITERRANEAN SEAFOOD MEDLEY



MEDITERRANEAN SEAFOOD MEDLEY image

Categories     Fish     Sauté     Low Fat

Yield Serves 4

Number Of Ingredients 11

1 lb Hake or halibut
1/2 lb shrimp, cleaned, deveined
1/2 lb baby clams
1/2 cup asparagus, stems removed
2 cloves garlic
1 Tbs. fresh parsley, minced
1 Tbs extra virgin olive oil
1/2 cup white wine
flour
water
salt to taste

Steps:

  • 1. Wash clams, shrimp and fish. Cut filet into manageable chunks. 2. Heat oil in large fry pan over medium-high heat. Add sliced garlic and saute until brown. Remove. 3. Flour fish filet and put in fry pan. Cook 3 minutes and carefully turn over. 4. Add wine, and enough water to almost cover fish. Reduce heat to simmer. 5. After 5 minutes, add asparagus. 6. Let asparagus cook 5 minutes, then add shrimp, clams and salt. Cover and cook 10 minutes or until fish filet is cooked through and liquid reduces to about 50-75% of original amount. 7. Garnish with sauted sliced garlic and parsley.

STEAMED SEAFOOD MEDLEY



Steamed Seafood Medley image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

4 fresh kaffir lime leaves
1 thin slice orange, halved
Two 4-ounce boneless, skinless tilapia fillets
3 sprigs fresh cilantro
1 thin slice grapefruit, halved
4 scallions, cut into 5-inch pieces
4 large shrimp, peeled and deveined
4 thin slices lemon
4 littleneck clams
3 sprigs fresh flat-leaf parsley
4 thin slices lime
7 mussels, debearded
Coarse salt and freshly ground pepper
Ponzu Sauce
Citrus Dipping Sauce
Vietnamese Dipping Sauce for Pepper Shrimp
Creamy Curry Dipping Sauce

Steps:

  • Line a 6-inch bamboo steamer basket with kaffir lime leaves and orange slices; top with tilapia fillets. Season with salt and pepper; set aside.
  • Line a separate 6-inch bamboo steamer basket with cilantro, grapefruit slices, and 2 scallions; top with shrimp. Season with salt and pepper; set aside.
  • Line another 6-inch bamboo steamer basket with lemon slices and 2 scallions; top with clams. Season with salt and pepper; set aside.
  • Line a final 6-inch bamboo steamer basket with parsley and lime slices; top with mussels. Season with salt and pepper; set aside.
  • Fill a large skillet with enough water to reach a depth of 1/2 inch; bring to a simmer. Place the steamer baskets into skillet, one on top of the other, beginning with the fish and followed by the shrimp, clams, and mussels. Cook until mussels have opened, 4 to 6 minutes; remove mussels from stack. Cook until remaining seafood is cooked through, about 2 minutes more. Remove from heat. Serve bamboo steamers stacked on a plate along with desired sauces.

MEDITERRANEAN MEDLEY



Mediterranean Medley image

Light on calories. More than delicious. We took the best of Mediterranean flavors and brought them together harmoniously in this fresh and delightful dish. Scrumptious shrimp and feta are baked with fresh herbs and tomatoes in a light sauce of wine and clam juice that is perfect for serving over a bed of linguini.

Yield makes 4 servings

Number Of Ingredients 15

Cooking spray
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon fresh lemon juice
1/2 cup chopped onion
2 garlic cloves, minced
3 plum tomatoes, diced
3 tablespoons bottled clam juice
3 tablespoons dry white wine
2 teaspoons chopped fresh oregano
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
3 ounces feta cheese, crumbled (3/4 cup)
1 (16-ounce) box linguine, cooked
4 lemon wedges, for garnish

Steps:

  • Preheat the oven to 450°F. Coat a 9 x 13-inch casserole dish with cooking spray.
  • Rinse the shrimp and pat dry with paper towels. Combine the shrimp and lemon juice in a large bowl and toss well. Set aside.
  • Coat a large skillet with cooking spray and set over medium-high heat. Put the onion in the pan and cook for 8 minutes or until translucent. Add the garlic and cook for 1 minute. Add the tomatoes, clam juice, wine, oregano, basil, 1 tablespoon parsley, and pepper. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Remove the pan from heat. Stir in the reserved shrimp.
  • Put the shrimp mixture in the prepared casserole dish. Sprinkle the feta cheese evenly over the top. Bake for 12 minutes or until the shrimp are opaque and the cheese is melted. Remove the dish from the oven and sprinkle the remaining 1 tablespoon parsley over the top. Serve immediately over the linguini, with lemon wedges on the side.

CROCK POT SEAFOOD MEDLEY



Crock Pot Seafood Medley image

Make and share this Crock Pot Seafood Medley recipe from Food.com.

Provided by CelebrationFL

Categories     Crab

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb shrimp, peeled and deveined
1 lb crabmeat
1 lb bay scallop
2 (10 3/4 ounce) cans cream of celery soup
21 1/2 ounces milk (2 soup cans)
2 tablespoons butter
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Layer shrimp, crab, and scallops in slow cooker.
  • Combine soup and milk. Pour over seafood.
  • Mix together butter and spices and pour over top.
  • Cover. Cook on low 3-4 hours.
  • Serve over rice or noodles.

SEAFOOD MEDLEY WITH LINGUINE



Seafood Medley with Linguine image

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

MEDITERRANEAN SEAFOOD MEDLEY



Mediterranean Seafood Medley image

Here's an exotic, gourmet dish that will impress everyone. Fennel and shellfish are steamed with an herbed saffron broth, and served along with seared sea bass fillets. It takes some effort to prepare, but your guests will never forget this meal!

Provided by IMANKAY

Categories     French Recipes

Time 3h

Yield 6

Number Of Ingredients 29

20 baby squid (tubes and tentacles), cleaned
3 cups milk
2 tablespoons extra-virgin olive oil
8 cloves garlic, minced
2 small onions, chopped
2 large carrots, chopped
2 tomatoes, chopped
1 small fennel bulb, diced
½ cup tomato paste
1 cup dry white wine
3 cups chicken stock
½ bunch fresh parsley
½ bunch fresh tarragon
½ bunch fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon loosely packed saffron threads
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
½ cup oil-packed sun-dried tomatoes, drained and cut into strips
6 baby fennel bulbs, halved
½ bunch fresh thyme, chopped
10 fresh oysters in shells, well scrubbed
20 littleneck clams
20 fresh mussels
6 (6 ounce) fillets fresh sea bass
salt and pepper to taste
2 tablespoons extra-virgin olive oil
6 sprigs parsley, for garnish

Steps:

  • Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking, strain, and discard the milk.
  • Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic, onions, carrots, tomatoes, and diced fennel. Cook and stir until the vegetables soften, about 10 minutes. Stir in tomato paste, and cook an additional 10 minutes. Pour in wine, and increase heat to high. Once the mixture comes to a boil, add the chicken stock, parsley, tarragon, thyme, bay leaves, peppercorns, and saffron. Return to a boil, then reduce heat to medium, and simmer until the liquid has reduced to 1 1/2 cups, about 15 minutes. Strain out the liquid, and discard the solids.
  • Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic, and cook until fragrant, about 45 seconds. Add sun-dried tomatoes and fennel; cook for 2 minutes. Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil. Place oysters on top of the fennel, cover, and cook for 1 minute. Set the clams and mussels into the pot, cover, and cook until the shellfish begin to open, about 4 minutes. Stir in the drained squid, recover, and cook for 1 minute, just until the squid firms.
  • While the shellfish are cooking, season the sea bass fillets with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place fish into skillet, skin-side down. Cover, and cook until the skin is crispy and the flesh of the fish has firmed and is no longer translucent.
  • Pour the fennel-seafood mixture onto a serving platter and place the sea bass fillets on top. Garnish with parsley sprigs and serve.

Nutrition Facts : Calories 641.4 calories, Carbohydrate 35.8 g, Cholesterol 313.3 mg, Fat 25.8 g, Fiber 7.6 g, Protein 60.2 g, SaturatedFat 5.5 g, Sodium 896.5 mg, Sugar 13.2 g

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