SEAFOOD HOT POT RECIPE RECIPES

CREAMY SEAFOOD HOT POT RECIPE | ALLRECIPES

Creamy Seafood Hot Pot Recipe | Allrecipes image

This is hands-down the easiest dish you can make during a hectic week. Just throw everything into a pot, uncooked and frozen solid, and come back to a delicious dish. Add a crusty baguette and salad for a complete meal.

Provided by Carolyn Chieffe Perrine

Categories Seafood Shellfish Scallops

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups milk
1?½ cups frozen peeled and deveined baby shrimp
1 cup frozen Patagonian scallops
1 cup uncooked orzo pasta
¾ cup onion, diced
¾ cup diced portobello mushroom caps
¾ cup shredded carrots
¼ cup grated Romano cheese
4 tablespoons butter
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon minced garlic
½ teaspoon herbes de Provence (such as Penzeys)
½ teaspoon seasoned pepper (such as Penzeys Florida Seasoned Pepper)

Steps:

Combine milk, shrimp, scallops, orzo, onion, mushrooms, carrots, Romano cheese, butter, parsley, salt, garlic, herbes de Provence, and seasoned pepper in a medium to large pot over high heat. Cover and bring to a low boil. Stir and reduce heat to low.
Cook, covered, until shrimp and scallops are opaque and flavors have melded, about 15 minutes. Stir and serve.

Nutrition Facts : Calories 467 calories, CarbohydrateContent 50.3 g, CholesterolContent 133.8 mg, FatContent 17.5 g, FiberContent 3.1 g, ProteinContent 27.9 g, SaturatedFatContent 10.5 g, SodiumContent 974.2 mg, SugarContent 10.7 g

HAEMUL JEONGOL (SPICY SEAFOOD HOT POT) RECIPE | SIDECHEF

Haemul Jeongol (Spicy Seafood Hot Pot) Recipe | SideChef image

Cold winter days call for warm comforting soups or stews. This seafood hot pot is a family favorite. It's hearty, spicy, packed with savory and briny flavors, bubbling hot, and visually appealing!

Provided by Korean Bapsang

Categories Weeknight Dinners Pescatarian Comfort Food Nut-Free Dairy-Free Spicy Egg-Free Entertaining Fall Winter Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Soup

Total Time 2400S

Yield 4

Number Of Ingredients 23

Ingredients

8 Littleneck Clams
2 Blue Crab
8 ounce Squid
8 ounce Tilapia
8 Large Shrimp
6 ounce Soybean Sprouts
8 ounce Napa Cabbage
3 ounce Korean Radish
1 Carrot
1/2 Onion
2 Mushroom
2 Scallion
2 fluid ounce Watercress
2 tablespoon Korean Chili Flakes
1 tablespoon Soy Sauce
1 teaspoon Salt
1/8 teaspoon Freshly Ground Black Pepper
1 teaspoon Gochujang
1 teaspoon Doenjang
1 tablespoon Garlic
1 teaspoon Fresh Ginger
3 cup Anchovy Broth
1 tablespoon Lemon

Steps:

Scrub and place the Littleneck Clams (8) in salted water (1 tablespoon of salt to 2 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Separate the top shell from the Blue Crab (2) and remove the gills.
Clean the shell of the crab thoroughly with a kitchen brush under running water. Break or cut the body in half or quarters. Clean the Squid (8 ounce) and Tilapia (8 ounce). Cut both into bite size pieces. Clean the Large Shrimp (8) and leave the skin on.
Cut the Napa Cabbage (8 ounce), Korean Radish (3 ounce), and Carrot (1) into bite size pieces. Thinly slice the Onion (1/2) and Mushroom (2). Cut the Scallion (2) in similar lengths. Set aside.
Mix Korean Chili Flakes (2 tablespoon), Soy Sauce (1 tablespoon) , Salt (1 teaspoon), Freshly Ground Black Pepper (1/8 teaspoon), Gochujang (1 teaspoon), Doenjang (1 teaspoon), Garlic (1 tablespoon), and Fresh Ginger (1 teaspoon) with 2 to 3 tablespoons of the broth or water.
Using a wide, shallow pot, neatly arrange the cut vegetables and Soybean Sprouts (6 ounce) in clusters, with the exception of the watercress (or crown daisy). Scatter the seafood pieces on top of vegetables, placing the clams/mussels closer to the bottom of the pan.
Add Anchovy Broth (3 cup) and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking.
Top it with the Watercress (2 fluid ounce) and cook over medium high heat until the clams/mussels are open, the fish is cooked through and the vegetables are softened. Drizzle Lemon (1 tablespoon) over it. Stir occasionally. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.

Nutrition Facts : ProteinContent 16.5 g, FatContent 2.0 g, CarbohydrateContent 5.1 g, FiberContent 1.0 g, SugarContent 0.7 g, SodiumContent 664.3 mg, SaturatedFatContent 0.3 g, TransFatContent 0 g, CholesterolContent 72.3 mg, Calories 82 calories, UnsaturatedFatContent 1.0 g

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