HOW TO MAKE SEAFOOD SEASONING RECIPES

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HOMEMADE OLD BAY SEASONING RECIPE - HOW TO MAKE OLD BAY ...



Homemade Old Bay Seasoning Recipe - How to Make Old Bay ... image

Old Bay is a fabulous blend of herbs and spices to season everything from fish to roasted potatoes and corn on the cobb. Best of all, it's easy to make at home.

Provided by Sommer Collier

Categories     main dish    side dish

Total Time 2 minutes

Prep Time 2 minutes

Cook Time 0S

Yield 3 servings

Number Of Ingredients 10

1 tbsp.

Celery Salt

2 tsp.

Ground Bay Leaves

2 tsp.

Smoked Paprika

1 1/2 tsp.

Ground Black Pepper

1 tsp.

Ground Mustard

1/4 tsp.

Allspice

1/4 tsp.

Cayenne

1

pinch Ground Cinnamon

1

pinch Ground Nutmeg

1

pinch Ground Ginger

Steps:

  • Place all the ingredients in a small bowl. Stir well to combine.Use immediately, or place in an airtight container and store until ready to use.

SEAFOOD GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Seafood Gumbo Recipe: How to Make It - Taste of Home image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Steps:

  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts : Calories 166 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 900mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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BLOODY MARY SEAFOOD PLATTER | SEAFOOD RECIPES - JAMIE OLIVER
I love this Bloody Mary and Marie Rose seafood mash-up – it looks and tastes super special.
From jamieoliver.com
Total Time 25 minutes
Cuisine british
Calories 119 calories per serving
    1. Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
    2. Put a griddle pan on a high heat.
    3. Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
    4. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
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    8. Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
    9. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
    10. Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
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Reviews 4.8
Total Time 10 minutes0S
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Total Time 25 minutes
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    3. Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
    4. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
    5. Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
    6. Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
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    9. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
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