Monday, July 12, 2010

{soups-salads-and-salad-dressings} Seafood Stew Recipe

 

Seafood Stew Recipe


Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

This recipe is:

Quick





    * 2 Servings
    * Prep/Total Time: 30 min.

Ingredients

    * 1/3 cup chopped onion
    * 3 tablespoons chopped sweet red pepper
    * 1 garlic clove, minced
    * 1-1/2 teaspoons olive oil
    * 1 cup canned diced tomatoes, undrained
    * 1 can (8 ounces) tomato sauce
    * 3 tablespoons dry red wine or chicken broth
    * 4-1/2 teaspoons minced fresh oregano
    * 4-1/2 teaspoons minced fresh parsley
    * 3/4 teaspoon Worcestershire sauce
    * 1/4 teaspoon crushed red pepper flakes
    * 3/4 cup drained canned whole baby clams
    * 6 ounces uncooked medium shrimp, peeled and deveined
    * 1/4 pound bay scallops

Directions

    * In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
    * Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque. Yield: 2 servings.


Nutrition Facts: 1-3/4 cups equals 304 calories, 7 g fat (1 g saturated fat), 205 mg cholesterol, 1,231 mg sodium, 20 g carbohydrate, 4 g fiber, 38 g protein. Diabetic Exchanges: 4 very lean meat, 1 starch, 1 vegetable, 1 fat.


Seafood Stew published in Cooking for 2 Winter 2007, p24






             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Greek Seafood Salad Recipe

 

Greek Seafood Salad Recipe


"My husband and I and our six children—and now their spouses—are seafood lovers, and this combination of ingredients never fails to get "wows." It's great for summer picnics accompanied by a fresh baguette," says Maryalice Wood of Langley, British Columbia.

This recipe is:

Quick





    * 10 Servings
    * Prep: 25 min. + chilling

Ingredients

    * 2 medium cucumbers, peeled, seeded and coarsely chopped
    * 1 large tomato, coarsely chopped
    * 1 large onion, coarsely chopped
    * 1 large green pepper, coarsely chopped
    * 1 large sweet yellow pepper, coarsely chopped
    * 1/2 pound cooked small shrimp, peeled and deveined
    * 1 can (6 ounces) pitted ripe olives, drained and sliced
    * 1/2 cup cubed part-skim mozzarella cheese
    * 2 cans (6 ounces each) chunk tuna, drained
    *

      DRESSING:
    * 1/4 cup white vinegar
    * 1/4 cup crumbled feta cheese
    * 2 tablespoons minced fresh parsley
    * 2 tablespoons minced fresh oregano
    * 1 garlic clove, minced
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper
    * 1/2 cup olive oil

Directions

    * In a large bowl, combine the first eight ingredients. Gently stir in the tuna. In a small bowl, combine the vinegar, feta cheese, parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour over salad; do not toss. Cover and refrigerate for at least 1 hour. Toss just before serving. Yield: 10 servings.


Nutrition Facts: 1 serving (1 cup) equals 210 calories, 15 g fat (3 g saturated fat), 55 mg cholesterol, 367 mg sodium, 8 g carbohydrate, 2 g fiber, 12 g protein.


Greek Seafood Salad published in Taste of Home June/July 2006, p51





             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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Recent Activity:
Another Great Group of *~ Beth ~*
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{soups-salads-and-salad-dressings} Wild Rice Seafood Salad Recipe

 

Wild Rice Seafood Salad Recipe


With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.

This recipe is:

Contest Winning

Quick





    * 4-5 Servings
    * Prep: 10 min. + chilling

Ingredients

    * 3 cups cooked wild rice
    * 2 packages (5 ounces each) frozen cooked salad shrimp, thawed
    * 2 cups flaked imitation crabmeat
    * 1/2 cup each chopped sweet yellow, green and red peppers
    * 1/2 cup chopped onion
    * 1/2 cup red wine vinegar
    * 1/4 cup olive oil
    * 2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
    * 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
    * 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
    * 1 teaspoon salt
    * 1/4 teaspoon pepper

Directions

    * In a large serving bowl, combine the rice, shrimp, crab, peppers and onion.
    * In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 4-5 servings.


Nutrition Facts: 1 serving (1 cup) equals 313 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 916 mg sodium, 36 g carbohydrate, 3 g fiber, 17 g protein.


Wild Rice Seafood Salad published in Country June/July 2002, p49






             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

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{soups-salads-and-salad-dressings} Eastern Shore Seafood Salad Recipe

 


 Eastern Shore Seafood Salad Recipe


We live just a short distance from the Chesapeake Bay area, so crabmeat dishes are very popular here. This is a new recipe I came across that I think is extra special.

This recipe is:

Contest Winning

Quick




    * 6 Servings
    * Prep: 20 min. + chilling

Ingredients

    * 1 pound cooked medium shrimp
    * 3 cups cooked or canned crabmeat, drained, flaked and cartilage removed
    * 1 small onion, chopped
    * 1 celery rib, thinly sliced
    * 1/2 cup mayonnaise
    * 2 teaspoons seafood seasoning
    * 1 teaspoon lemon juice
    * 1/2 teaspoon salt
    * 1/8 teaspoon pepper
    * Leaf lettuce, optional
    * 1 hard-cooked egg, sliced, optional

Directions

    * In a large bowl, combine shrimp, crab, onion and celery. In a small bowl, combine mayonnaise, seafood seasoning, lemon juice, salt and pepper; add to the shrimp mixture and mix gently.
    * Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and garnish with egg. Yield: 6 servings.


Nutrition Facts: 1 serving (1 cup) equals 279 calories, 17 g fat (2 g saturated fat), 181 mg cholesterol, 801 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.


Eastern Shore Seafood Salad published in Country April/May 1999, p49





            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} New England Seafood Chowder Recipe

 

New England Seafood Chowder Recipe



We find many ways to prepare the abundance of fresh seafood available in our area, and this "fish chowdy" is a hearty favorite. Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group.

    * 15 Servings
    * Prep: 10 min.
    * Cook: 1 hour

Ingredients

    * 4 pounds haddock fillets, cut into 3/4-inch pieces
    * 1/4 pound uncooked medium shrimp, peeled and deveined
    * 1/4 pound bay scallops
    * 4 bacon strips, diced
    * 3 medium onion, quartered and thinly sliced
    * 2 tablespoons all-purpose flour
    * 2 cups diced peeled potatoes
    * 4 cups milk
    * 2 tablespoons butter
    * 1 tablespoon minced fresh parsley
    * 2 teaspoons salt
    * 1/2 teaspoon lemon-pepper seasoning
    * 1/4 teaspoon pepper

Directions

    * Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.
    * In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.
    * Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon. Yield: 15 servings (3-3/4 quarts).


Nutrition Facts: 1 cup equals 237 calories, 8 g fat (4 g saturated fat), 101 mg cholesterol, 531 mg sodium, 10 g carbohydrate, 1 g fiber, 29 g protein.


New England Seafood Chowder published in Country Extra November 2004, p51






             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Seafood Chowder Recipe

 

Seafood Chowder Recipe


My husband, Chad is an avid fisherman. When a family party was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders Belchertown, Massachusetts





    * 32 Servings
    * Prep: 30 min.
    * Cook: 30 min.

Ingredients

    * 1/2 pound sliced bacon, diced
    * 2 medium onions, chopped
    * 6 cups cubed peeled potatoes
    * 4 cups water
    * 1 pound bay or sea scallops, quartered
    * 1 pound lobster meat, cut into 1-inch pieces
    * 1 pound uncooked medium shrimp, peeled and deveined
    * 1 pound cod, cut into 1-inch pieces
    * 1 pound haddock, cut into 1-inch pieces
    * 1/2 cup butter, melted
    * 4 teaspoons salt
    * 4 teaspoons minced fresh parsley
    * 1/2 teaspoon curry powder
    * 2 quarts milk
    * 1 can (12 ounces) evaporated milk

Directions

    * In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
    * Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon. Yield: 32 servings (8 quarts).


Nutrition Facts: 1 serving (1 cup) equals 204 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 585 mg sodium, 11 g carbohydrate, 1 g fiber, 18 g protein.


Seafood Chowder published in Taste of Home October/November 2004, p40






             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Christmas Seafood Soup Recipe

 

Christmas Seafood Soup Recipe


For as long as I can remember, we always had this wonderful soup on Christmas Day. In our part of the country, where winters are long and cold, this sure warms us up.

This recipe is:

Quick





    * 7 Servings
    * Prep/Total Time: 25 min.

Ingredients

    * 2 cans (6-1/2 ounces each) chopped clams
    * 2 cups diced peeled potatoes
    * 2 cups chopped celery
    * 2 cups diced carrots
    * 1/2 cup water
    * 2 cups milk
    * 1 package (5 ounces) frozen cooked salad shrimp, thawed
    * 4 bacon strips, cooked and crumbled
    * 2 teaspoons minced fresh parsley
    * Salt and pepper to taste

Directions

    * Drain the clams, reserving juice; set clam aside. In a large saucepan or Dutch oven, combine clam juice, potatoes, celery, carrots and water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the milk, shrimp, bacon, parsley, salt, pepper and reserved clams; heat through. Yield: 7 servings.



Christmas Seafood Soup published in Country Woman Christmas Annual 2001, p29

             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

Get great advice about dogs and cats. Visit the Dog & Cat Answers Center.

Hobbies & Activities Zone: Find others who share your passions! Explore new interests.

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