CREAMY SEAFOOD SALAD RECIPES

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CREAMY SEAFOOD BISQUE RECIPE: HOW TO MAKE IT



Creamy Seafood Bisque Recipe: How to Make It image

This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. —Wanda Allende, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

1/2 cup butter, cubed
1 medium red onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
2 tablespoons tomato paste
1 carton (32 ounces) chicken broth
2 cups whole baby clams, drained
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups lump crabmeat, drained
2 cups heavy whipping cream
1/2 cup shredded Parmesan cheese
2 green onions, thinly sliced

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

Nutrition Facts : Calories 453 calories, FatContent 36g fat (22g saturated fat), CholesterolContent 197mg cholesterol, SodiumContent 1232mg sodium, CarbohydrateContent 12g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 20g protein.

CREAMY POTATO SALAD RECIPE - BETTYCROCKER.COM



Creamy Potato Salad Recipe - BettyCrocker.com image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Total Time 4 hours 55 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330 , CarbohydrateContent 15 g, CholesterolContent 105 mg, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 480 mg

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