1 POT SEAFOOD RECIPES

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ONE POT SEAFOOD BOIL RECIPE - FOOD.COM



One Pot Seafood Boil Recipe - Food.com image

This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8-12 serving(s)

Number Of Ingredients 17

1 large onion, chopped
6 garlic cloves, minced
4 tablespoons olive oil
1/4 teaspoon course black pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/4 teaspoon dry basil
1/4 teaspoon dried parsley
2 cups dry white wine
21 ounces chicken broth
12 small red potatoes
2 -3 ears corn, cut into 1 to 2 inch pieces
1 lb smoked sausage, of your choice cut into 1 to 2 inch pieces (I used homemade andouille)
6 ounces raw crawfish tail meat (fresh or frozen)
6 ounces raw peeled shrimp (fresh or frozen)
6 ounces raw scallops (fresh or frozen,any combination can be used seafood, clams, mussels, lobsters)

Steps:

  • In a large pot (5 qt) over medium heat saute onion in olive oil until light brown.
  • add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
  • Add wine and cook until reduced by half (about 20 to 30 minutes).
  • Add broth.
  • From this point cover tightly.
  • Add potatoes and sausage, cook 10 minutes.
  • Add corn and herbs, continue to cook until corn is tender but crunchy.
  • Add seafood, starting with the items that take longest to cook.
  • Serve immediately in large bowls.
  • Serve with day or two old crusty bread (French etc.). You'll want to mop up all the juice.

Nutrition Facts : Calories 558.8, FatContent 24.6, SaturatedFatContent 6.6, CholesterolContent 89.3, SodiumContent 1273.4, CarbohydrateContent 52.2, FiberContent 5.5, SugarContent 6.8, ProteinContent 23.3

ONE-POT SEAFOOD ORZO RISOTTO RECIPE | MARTHA STEWART



One-Pot Seafood Orzo Risotto Recipe | Martha Stewart image

Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and the dish goes under the broiler until it's cooked through.

Provided by Martha Stewart

Categories     Seafood Recipes

Total Time 1 hours

Prep Time 45 minutes

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced (2 tablespoons)
1/2 red onion, chopped (1 cup)
1/2 bulb fennel, cored and chopped (1 cup)
3 tablespoons tomato paste
Coarse salt and freshly ground pepper
1/2 cup dry vermouth
1/2 teaspoon saffron
1 pound orzo
2 cups clam juice
1 cup low-sodium chicken broth
12 mussels
1/2 pound medium shrimp (about 16), deveined
1/2 pound squid, cut into rings
1 pound cockles or other small clams
1 pound halibut or other meaty white fish, cut into chunks
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.
  • Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.
  • Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.

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