Seafoodtriowithfireroastedtomatogarlicsauce Recipes

SEAFOOD TRIO WITH FIRE ROASTED TOMATO GARLIC SAUCE

Seafood Trio With Fire Roasted Tomato Garlic Sauce image

My husband and I came up with this delicious dish. It's so tasty, quick, and easy! Pair it with a good loaf of crusty bread to soak up all the wonderful broth! We love garlic so used a lot, but add to taste

Provided by cookiemakinmama

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb mussels
1/2 lb scallops
1 lb large shrimp
2 tablespoons olive oil
1/2 cup chopped onions or 1/2 cup shallot
2 -5 garlic cloves, chopped
1 (14 ounce) can fire-roasted tomatoes
1/2 cup chicken stock

Steps:

add onion to olive oil over medium heat.
cook until translucent.
add garlic and cook for 1-2 minutes.
add tomatoes and chicken stock.
bring to a boil.
add seafood to pot and cover.
cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.

Nutrition Facts : Calories 630.6, Fat 22.5, SaturatedFat 3.5, Cholesterol 379.2, Sodium 2754.8, Carbohydrate 28.9, Fiber 2.7, Sugar 7.4, Protein 75.4

PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES

Platter of Roasted Shellfish with Trio of Sauces image

Provided by Jeanne Thiel Kelley

Categories Roast Low Cal Crab Lobster Scallop Shrimp Summer Shallot Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

8 tablespoons extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons minced fresh Italian parsley
1/2 teaspoon finely grated lemon peel
3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied
6 very large sea scallops
2 pounds cooked large Alaska King crab legs, cut lengthwise in half
3 tablespoons water
Lemon wedges
Fresh Italian parsley sprigs
Lemongrass and Cilantro Sauce
Saffron Mayonnaise
Roasted Grape Tomato, Orange, and Basil Relish

Steps:

Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

TRIO OF T'S SALAD (TUNA, TOMATO AND TARRAGON)

Trio of T's Salad (Tuna, Tomato and Tarragon) image

This is a Yummy salad! Such fantastic flavors in one place! Super easy, low in fat, and eye appeal galore! I have read that by soaking the red onion in water for 20 minutes will tame it a bit, but I've never felt the need for it. Feel free to use your favorite salad spices, such as, McCormick's Salad Supreme, it's great, but not everyone would care for it.

Provided by FLUFFSTER

Categories Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup red onion, diced
1/3 cup light mayonnaise (can use fat-free)
1/4 teaspoon kosher salt
salt & freshly ground black pepper, to taste
2 (6 ounce) cans chunk light tuna, in water
2 stalks celery, sliced thin (about a cup)
1/4 cup fresh tarragon leaves, packed, coarsely chopped
8 cups torn lettuce or 8 cups mixed greens
1 lb fresh tomato, cut into wedges
1 lemon, cut into 8 wedges

Steps:

Place onion in a small bowl and cover with cold water (optional).
Refrigerate for 20 minutes. Drain.
Whisk mayonnaise, salt and pepper in a medium bowl.
Add tuna, celery, tarragon and the drained onion; stir to combine.
Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.

Nutrition Facts : Calories 213.2, Fat 7.7, SaturatedFat 1.3, Cholesterol 32.5, Sodium 599, Carbohydrate 13.7, Fiber 4.2, Sugar 5.6, Protein 24.4

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