BEST SEAFOOD IN MEMPHIS RECIPES

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UNCLE BUBBA'S SEAFOOD NACHOS RECIPE | FOOD NETWORK



Uncle Bubba's Seafood Nachos Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

1 large (16-ounce) bag corn tortilla chips
2 cups shredded sharp Cheddar
2 cups shredded Pepper Jack cheese
1 tablespoon butter
1 clove garlic, minced
8 ounces lump crabmeat, picked clean of shells, chopped
1/2 pound shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 pound scallops, muscle removed, chopped
1 cup heavy cream
1/2 teaspoon garlic powder
2 cups grated Parmesan
Salt and freshly ground black pepper
1 cup shredded iceberg lettuce, for topping
1 cup pico de gallo, for topping
10 to 12 pickled jalapeno slices, for topping
Sour cream, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.
  • In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes.
  • Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.
  • Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of sour cream. Serve immediately.

CIOPPINO RECIPE (FISH SOUP FROM CALIFORNIA) | EASY SEAFOOD ...



Cioppino Recipe (Fish Soup from California) | Easy Seafood ... image

Created in the late 1800s by Italian fisherman in the San Fransico Bay Area, Cioppino is a hearty delicious stew packed with fresh seafood in a rich tomato and wine broth. Our easy Cioppino recipe combines our fresh mussels, shrimp, and halibut, with vegetables, herbs, and dry white wine; for a taste as close to the original as you can get. Substitute cod for halibut for an equally delicious stew. You know that anything developed and eaten by fisherman has to be good! Serve with sourdough bread for a true taste of this California classic.

Provided by

Prep Time 010 minutes

Cook Time 050 minutes

Yield Serves 4 - 6

Number Of Ingredients 16

3 Tablespoons olive oil
1 fennel bulb, white part only, finely sliced
1 small onion, finely chopped
2 cloves garlic, finely sliced
1 teaspoon fennel seeds
½ teaspoon crushed red pepper
1 (14.5 ounce) can whole peeled tomatoes, in juice
4 cups fish stock, or vegetable stock
1 cup dry white wine
1 dozen littleneck clams
2 pound fresh mussels, rinsed with beards removed
1 pound fresh halibut, skin off and cubed
1 pound fresh gulf shrimp, peeled and deveined
½ cup fresh flat-leaf parsley, chopped
kosher salt
freshly ground black pepper

Steps:

  • 1. Heat the olive oil in a Dutch oven set over medium heat until hot. Add the fennel, onion, and a pinch of salt, sweating until softened, 6-8 minutes. 2. Add the garlic, fennel seeds, and crushed red pepper; cook and stir until fragrant, about 1 minute. 3. Stir in the tomatoes (and their juice), stock, wine, and some salt and pepper to taste. Bring to a boil and then reduce to a simmer; cook, stirring occasionally, for 30 minutes. 4. Add the clams, mussels, halibut, and shrimp to the soup; return to a simmer, cover, and cook until the clams and mussels have opened and the shrimp and fish are cooked through, about 5 minutes; discard any mussels that don't open. 5. Stir in the parsley and some salt and pepper to taste. Serve the cioppino straight from the Dutch oven.

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