SEAFOOD ITALIAN RECIPE RECIPES

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SEAFOOD FILE GUMBO RECIPE | ALLRECIPES



Seafood File Gumbo Recipe | Allrecipes image

This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls.

Provided by Ann

Categories     Gumbo

Total Time 9 hours 25 minutes

Prep Time 25 minutes

Cook Time 8 hours 50 minutes

Yield 8 servings

Number Of Ingredients 30

1 pound shrimp, peeled and deveined
5 quarts water
4 carrots, sliced
4 onions, quartered
½ bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
½ teaspoon ground cayenne pepper
½ tablespoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 teaspoon salt
¾ cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
1 pint shucked oysters

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
  • Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
  • Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
  • In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
  • In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
  • When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.

Nutrition Facts : Calories 417.5 calories, CarbohydrateContent 24 g, CholesterolContent 142.3 mg, FatContent 23.6 g, FiberContent 6.6 g, ProteinContent 28.8 g, SaturatedFatContent 3.2 g, SodiumContent 950.8 mg, SugarContent 9.9 g

SEAFOOD ARRABBIATA RECIPE | MYRECIPES



Seafood Arrabbiata Recipe | MyRecipes image

Italian for "angry," arrabbiata is a spicy tomato sauce. For true fury, use 1/2 teaspoon crushed red pepper in this delicious seafood dish.

Provided by MyRecipes

Total Time 30 minutes

Yield 4 servings (serving size: about 2 cups)

Number Of Ingredients 14

8 ounces uncooked linguine
2 tablespoons extra-virgin olive oil, divided
6 ounces bay scallops
6 ounces peeled and deveined medium shrimp
½ cup chopped onion
¼ to 1/2 teaspoon crushed red pepper
3 garlic cloves, minced
2 tablespoons tomato paste
1 (14.5-ounce) can petite-cut diced tomatoes, drained
½ cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil

Steps:

  • Cook pasta according to package directions, omitting salt and fat; drain.
  • While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.

Nutrition Facts : Calories 444 calories, CarbohydrateContent 54 g, CholesterolContent 102 mg, FatContent 10 g, FiberContent 3.9 g, ProteinContent 34 g, SaturatedFatContent 1.6 g, SodiumContent 447 mg

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