SEAFOOD BOIL SAUCE INGREDIENTS RECIPES

SEAFOOD BOIL RECIPE | ALLRECIPES

Seafood Boil Recipe | Allrecipes image

An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.

Provided by Gary W. Brown

Categories Main Dish Crab

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 15 servings

Number Of Ingredients 9

Ingredients

1 pinch salt to taste
1 (8 fluid ounce) bottle liquid shrimp and crab boil seasoning
3 pounds kielbasa sausage, cut into 1 inch pieces
5 pounds new red potatoes
4 lemons, halved
1 tablespoon diced green chile pepper, or to taste
12 ears fresh corn
10 pounds medium shrimp - peeled and deveined
12 blue crabs, cleaned

Steps:

Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

Nutrition Facts : Calories 780.1 calories, CarbohydrateContent 45.5 g, CholesterolContent 520 mg, FatContent 31 g, FiberContent 5.3 g, ProteinContent 78 g, SaturatedFatContent 9.5 g, SodiumContent 7352.4 mg, SugarContent 5 g

SEAFOOD PASTA IN LEMON BUTTER SAUCE | JUST A PINCH RECIPES

Seafood Pasta in Lemon Butter Sauce | Just A Pinch Recipes image

The lemon butter sauce in this seafood pasta is so good. It's a light sauce with a delicious lemony flavor. We love the blend of shrimp and scallops in this dish. They enhance the flavor of the sauce. Easy to prepare, save this for a special occasion (like Valentine's Day or New Year's Eve) or make this when you're craving shrimp and scallops. Serve this seafood pasta with a crispy salad, some warm bread, and prepare to smile.

Provided by Sara A @cybersara

Categories Fish

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 pound(s) pasta of choice
1 medium onion, chopped
4 ounce(s) butter
1/3 cup(s) olive oil
1 pound(s) raw shrimp, peeled and deveined
1/2 pound(s) small raw scallops (or large cut in half)
2 tablespoon(s) minced lemon zest
1/4 cup(s) lemon juice
1/4 cup(s) white wine
- salt and pepper, to taste
1/4 cup(s) toasted pine nuts (or pinole nuts)
- grated Romano or Parmesan cheese, to taste

Steps:

Pour a glass of wine for the cook, saving 1/4 cup for the recipe. ;-)
Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
Saute onions in butter and olive oil on medium-high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also, the giant scallops take a long time to cook so I cut them in half to match the cooking time of the shrimp if I can't find smaller ones.
Add lemon zest, lemon juice, white wine, salt, and pepper. c=Cook for a few more minutes till bubbly and seafood is done.
Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
Trader Joe's market has its frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

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SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…

It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving

1. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
2. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
3. Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
4. Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
5. For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
6. Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
7. Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
8. To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
9. Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
10. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
11. Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
12. Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
13. Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
14. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
15. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

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CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER

It’s said that Italians don’t eat cheese and fish together, but I’ve often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they’re doing it, it must be good!
From jamieoliver.com
Total Time 1 hours
Calories 755 calories per serving

1. Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
2. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
3. Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
4. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
5. It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
6. If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
7. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
8. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
9. Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
10. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
11. For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
12. Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
13. Preheat the oven to 180ºC/350ºF/gas 4.
14. For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
15. In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
16. Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
17. Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
18. Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
19. Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
20. Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
21. Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
22. Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
23. Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
24. To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
25. Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.

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You'll need seafood seasoning and your biggest pot for this Low-Country Boil (also called Frogmore Stew) brimming with shrimp, sweet corn, sausage, and potatoes.
From epicurious.com
Reviews 3.8
Total Time 45 minutes

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SHRIMP BOIL RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Calories 379 per serving

Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

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This light dish is always welcome on a warm spring night.
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories per serving

In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness., Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired.

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