Seafood Angelica Recipes

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SEAFOOD LINGUINE



Seafood Linguine image

Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.

Provided by SKEHLER

Categories     Seafood     Shellfish     Crab

Yield 8

Number Of Ingredients 17

1 (16 ounce) package linguine pasta
½ cup thinly sliced red onion
3 teaspoons garlic powder
¼ cup olive oil
3 cups milk
2 teaspoons chopped fresh parsley
½ cup chopped green bell pepper
½ cup red bell pepper, chopped
½ cup broccoli florets
½ cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 cup canned shrimp
1 cup crab meat, drained
1 pound scallops
2 tablespoons all-purpose flour
salt to taste
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
  • Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
  • Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
  • Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

SEAFOOD ANGELICA



Seafood Angelica image

This is a wonderful hearty dish that is sure to fill even the biggest appetite. Its rich and creamy and tastes illegal but its not--ENJOY.

Provided by Douglas Gove

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
6 -8 scallops
1/4 lb crabmeat (imitation will work)
angel hair pasta, pre-cooked to appetite
1 pinch garlic
1/2 cup parmesan cheese
oregano (for garnish)
lemon, sliced thin
1/2 pint heavy cream

Steps:

  • Place olive oil in pan and heat.
  • Add garlic and diced peppers.
  • When peppers are al dente, add seafood.
  • Add pasta and heavy cream and heat till hot and bubbling.
  • Add parmesan cheese and heat till sauce thickens.
  • Place on plate. Sprinkle oregano on top and garnish with lemon slices.

HOMEMADE CANDIED ANGELICA - FOR CAKES, BAKES AND DESSERTS



Homemade Candied Angelica - for Cakes, Bakes and Desserts image

An aromatic and graceful herb that I grow in my garden; Angelica is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties. This elegant tall plant has a long firm stem and bright green leaves. If you have the time to candy your own angelica, it is well worth the effort - the commercial varieties have added colourants and flavourings, which is such a shame, as the subtle flavour of this beautiful herb needs no additives whatsoever. The instructions may seem longwinded, but it is very easy and is just repeating the same actions over several days, before drying them on a rack or screen and storing. Use the stems to decorate cakes, trifles and desserts.

Provided by French Tart

Categories     Fruit

Time P6DT8h

Yield 8-16 serving(s)

Number Of Ingredients 4

3 -4 sprigs angelica, at least 2 years old
1 cup caster sugar
1 tablespoon baking soda
caster sugar, for sprinkling (optional)

Steps:

  • Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying!
  • Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white).
  • De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours.
  • Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften.
  • Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks.
  • Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours.
  • Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape.
  • Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy.
  • N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.).
  • Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions.
  • Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.

Nutrition Facts : Calories 96.8, Sodium 469.6, Carbohydrate 25, Sugar 25

SEAFOOD ANGEL HAIR



Seafood Angel Hair image

I sent this recipe to my niece when she was in college, and told her to make it for someone special. We all know the quickest way to a man's heart is through his stomach, and since she's now married, I rest my case! Tracy K. Morgan, Summerville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

12 ounces uncooked angel hair pasta
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
2-1/2 pounds fresh tomatoes (about 8 medium), chopped
1/4 cup reduced-sodium chicken broth
1 teaspoon sugar
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) imitation crabmeat, chopped

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp in oil for 5 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm., In the same skillet, combine the tomatoes, broth, sugar, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in crab and reserved shrimp; heat through. Drain pasta; serve with seafood mixture.

Nutrition Facts : Calories 355 calories, Fat 6g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 559mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.

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