Posts Tagged ‘Seafood’

Seafood Cioppino Stew with Flat Bread

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Ingredients

1 lb bag of seafood mix (muscles, calamari, octopus, clams, crab and shrimp.)

14.5 oz can of  Diced Tomatoes

1/4 cup of Tomato Sauce

2  cups of chopped red and green bell peppers

2  chopped stalk of celery

1 minced clove of garlic (Use as much or as less as you prefer!)

1/4 cup of chopped cilantro and basil

2 cups vegetable or seafood stock (can substitute with water and 1 tablespoon of Clam Base, Lobster Base or Vegetable cooking Base) The onions will give a lot of water to your stew so be careful on the amount of stock or it becomes more like a soup rather than a stew!

Directions

Bring stock to a low simmer and add all chopped vegetables, diced tomatoes, sauce, garlic, salt, pepper, herbs and allow to cook until almost tender, add calamari and octopus and cook for until almost tender, then add the rest of the seafood last, cook only about 5 minutes on low heat!

Serve with Flat Bread.

We used Pillsbury Pizza Dough! Spray pan, preheat oven to 325. Flatten out dough and cut in to oblong shaped bread and place in pan. Spray down with butter and sprinkle with Parmesan and bake until golden brown! Very tasty!

 

Seafood Medley with Egg Fettuccine

 

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients

1 lb bag of seafood medley (claims, octopus, calamari and shrimp)

1 – 8.8 oz bag of Egg Pasta Fettuccine

1 – 14.5 can of Crushed Fire-roasted Tomatoes

1/4 cup tomato sauce

1/4 cup of Italian Blend Herbs (Basil, Oregano, Garlic, Red Peppers, Marjoram, Rosemary and Sage)

1 Clove of garlic crushed

salt and pepper to taste

Directions

Prepare pasta and drain. Cook seafood on medium heat in seafood broth until tender and drain. Cook Crushed tomatoes and sauce with garlic and Italian Herbal blend until sauce is nice and thick. Mix cooked Seafood medley and sauce and stir, allow to rest. Serve Paste in a dish topped with Seafood Medley and and Fire-roasted tomato sauce topped with Parmesan-Romano Cheese Blend. Serve hot!

Hearty Cioppino (Italian Seafood Soup)

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1 lb bag of seafood mix (muscles, calamari, octopus, clams, etc.)

12 oz bag peeled uncooked shrimp

14.5 oz can of Fire Roasted Diced Tomatoes

1/2 cup of Tomato Sauce

1/2  cup of finely chopped red and green bell peppers (use 1/2 bell pepper each)

3 green onions chopped

1/2  finely chopped red onion

1 finely chopped stalk of celery

1 sliced clove of garlic (Use as much or as less as you prefer!)

1 minced clove of garlic

1 qt vegetable or seafood stock (can substitute with water and 1 tablespoon of Clam Base, Lobster Base or Vegetable cooking Base)

 

Directions

Bring 1 quart of stock to a low simmer and add seafood mix, save Shrimp to the last 5 minutes! Ad tomatoes, sauce, chopped vegetables and herbs until tender. Add salt and pepper to taste. Garnish with Parsley or chopped green onions!

 

Cajun Seafood Soup!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

 

Muscles, Clams, Calamari, Octopus and Shrimp! Make your soup base with Lobster Base mixed with hot water, milk, butter, garlic, Creole spices and salt to taste! Garnish with a few chives!

Note: You can mix and match any seafood or other meats such as frog legs and gator meat as well! Spicy sausage is also very tasty in the soup!

Paella

 

Ingredients for my Southern Paella! Photo and Recipe by Carolyn Davidson Hicks

Ingredients for my Southern Paella! Photo and Recipe by Carolyn Davidson Hicks

Serves 4 to 6

Ingredients:
1 lb. bag of SeaBest Seafood combo mix (shrimp, squid, octopus, muscles and pollock.)
1 can chopped tomatoes (drained)
1 cup chopped red, green yellow peppers (about 1/2 a bell pepper each)
1/2 cup chopped sweet onions
1 can of peas, pearl onions and mushrooms (drained)
2 tsp olive oil or margarine
1 small pinch of Saffron (10 to 20 threads at most)
1 1/2 cups uncooked rice (replace the water with broth for added flavor)
2 tsp salt
1 tsp pepper
1 tsp garlic

Directions:
Season seafood with salt, pepper, garlic and saffron.
Combine vegetables and oil saute until vegetables are soft.
Cook rice according to directions on package (use broth in place of the water) and add saffron, salt and pepper.
Combine seafood, vegetables and pea’s in the rice and garnish with chopped green onions or chives!
Note: add the can of  pea’s at the last minute.  Cover the dish and allow to rest for 5 minutes. The heat from the dish will cook the pea’s!

 

Photo and Recipe by Carolyn Davidson  Hicks

Photo and Recipe by Carolyn Davidson Hicks

 

Yum Yum Sauce with a kick!

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients
1 cup Mayo
1 tsp tomato paste
1/4 stick of butter
1/2 tsp of garlic paste
1/2 tsp Paprika
1 dash of Cayanne
1 tsp of dry mustard
1 tsp of sugar
1 tsp of ginger paste

Directions
Mix all ingredients until sauce is smooth and refrigerate overnight. The next day, allow it to reach room temperature before serving! Use on shrimp or fish!
You can also serve over Broccoli, Asparagus, use as a sandwich spread, dip egg rolls in it, etc.