SEAFOOD MEDLEY IN GARLIC WINE SAUCE - RECIPE
Super easy and truly delicious
Provided by [email protected]
Categories Main Dish
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Thaw and drain the seafood medley if frozen.
- Set aside until ready to cook.
- Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
- Add the olive oil and let it warm up.
- Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
- After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
- Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
- Add the seafood and cook just until the shrimp turn pink about 5 minutes.
- Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
- Mix the softened butter with the flour to make a very thick paste for lack of a better word.
- Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it.
- Do so twice more until all of the paste is absorbed.
- Add the sherry and cook for about a minute.
- Carefully add the cooked seafood back into the pan and stir gently.
- Lower the heat and cook for about a minute until it is warmed through.
- Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.
SEAFOOD MEDLEY
"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
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.
SEAFOOD MEDLEY CEVICHE
The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!
Provided by Shyla Lane
Categories Appetizers and Snacks Seafood Shrimp
Time 1h50m
Yield 8
Number Of Ingredients 19
Steps:
- Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
- Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
- Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
- Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 13.5 g, Cholesterol 63 mg, Fat 5 g, Fiber 4.4 g, Protein 18 g, SaturatedFat 0.8 g, Sodium 490.5 mg, Sugar 3.7 g
SEAFOOD MEDLEY PASTA
Great Meal for Two. It is a Rich and Creamy Explosian of Flavors that is sure to win over a loved on, or impress a date. This has been a hit at the Restaurants I have been a chef at. This recipe is simple to make and will defrintely be one of your new favorite if you enjoy seafood. ENJOY from Chef Travis Holland
Provided by Chef Travis W Holla
Categories One Dish Meal
Time 20m
Yield 2 entrees, 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet add in your Olive Oil and bring it to a medium high heat, add in the shallots cook for 1-2 minutes,
- then add in the shrimp and scallops lightly and lightly brown on both sides for about a minute on each side.
- Add in garlic and stir it around to incorporate it into the pan.
- Add the wine and reduce for 2-3 minutes. Then add heavy cream and salmon reduce for 1-2 minutes.
- Season with Sea Salt and White Pepper to taste.
- Then finish by adding Tomatoes, Basil, and pasta. Turn off heat and fold all ingredients together, let sit for 2-3 minutes.
- Top with Parmesan and Parsley then serve.
- By: Chef Travis W. Holland.
SEAFOOD BAKE FOR TWO
A quick, easy and delicious way to make a romantic seafood dinner!
Provided by MICHELLE0011
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
- Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 3.9 g, Cholesterol 231.4 mg, Fat 16.1 g, Fiber 0.2 g, Protein 48 g, SaturatedFat 8 g, Sodium 465.8 mg, Sugar 0.6 g
SEAFOOD MEDLEY WITH LINGUINE
"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
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.
CROCK POT SEAFOOD MEDLEY
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
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.
STEAMED SEAFOOD MEDLEY
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
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.
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