SEAFOOD BASE NEAR ME RECIPES
SEAFOOD STOCK RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield about 1 quart
Number Of Ingredients 11
Steps:
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
SEAFOOD BISQUE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards, Dauphin Island, Alabama
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
Nutrition Facts : Calories 169 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 127mg cholesterol, SodiumContent 817mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 18g protein.
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P) Seafood/Crab Cakes: Add base to crab/seafood before grilling or sautéing at 2 tsp. per lb. Q) Potatoes: Mashed/Twice Baked: 1½ to 2 tsp. Base per lb. R) Bread & Rolls: Omit salt. Add 1 Tbsp. Base per every 4 cups flour. S) Stuffing: Disperse ½ tsp. Base (in liquid) per cup of seafood stuffing. Be sure stuffing is cool before stuffing .
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