Mixed Seafood In A Bag

SEAFOOD MEDLEY IN GARLIC WINE SAUCE - RECIPE

Steps:

• Thaw and drain the seafood medley if frozen.
• Set aside until ready to cook.
• Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
• Add the olive oil and let it warm up.
• Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
• After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
• Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
• Add the seafood and cook just until the shrimp turn pink about 5 minutes.
• Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
• Mix the softened butter with the flour to make a very thick paste for lack of a better word.
• Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it.
• Do so twice more until all of the paste is absorbed.
• Add the sherry and cook for about a minute.
• Carefully add the cooked seafood back into the pan and stir gently.
• Lower the heat and cook for about a minute until it is warmed through.
• Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.

SEAFOOD MIX IN CREAM SAUCE

Steps:

• Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.
• When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.
• Using a slotted spoon, transfer the seafood to a plate, cover with foil, and set aside.
• Pour the liquids out of the skillet, wipe it clean with paper towels (careful, it's hot), and add the remaining butter. Reduce the heat to medium.
• When the butter starts foaming, add the garlic to the skillet. Sauté, stirring, until fragrant, 30-60 seconds, depending on how hot your skillet is.
• Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
• Add the Parmesan cheese and gently stir until melted, about 30 seconds.
• Add the seafood back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.

PASTA WITH MIXED SEAFOOD (PASTA ALLA POSILLIPO)

Steps:

• Gather the ingredients.
• Place shrimp, squid, mussels, and small clams in 4 different bowls of cold water with 1/2 teaspoon of coarse salt added to each and soak for 30 minutes.
• Drain the shrimp and rinse under cold running water, then shell and devein them. Place the shrimp in a small bowl and put the shells in a small saucepan.
• Pour the 2 cups cold water over shells, place the saucepan over medium heat, and simmer for 30 minutes.
• Strain the broth (it should yield about 1 cup), discard the shells, and set aside broth until needed.
• Meanwhile, place a large saucepan with 1/4 cup of the olive oil over medium heat. When the oil is warm, add the garlic and saute for 2 minutes.
• Add the tomatoes and white wine. Simmer for 30 minutes, seasoning to taste with salt and pepper.
• Pass the contents of the saucepan through a food mill , using the disc with the smallest holes, and into a flameproof enamel casserole dish.
• Set the casserole dish over low heat to reduce the liquid for 15 minutes.
• Meanwhile, drain the squid and rinse under cold running water.
• Place another medium-sized saucepan with 1/4 cup of the olive oil over low heat. When the oil is warm, add the squid and saute for 5 minutes.
• Season with salt and pepper and add the shrimp broth a little at a time and simmer until the squid is tender, for 10 to 20 minutes, depending on the size of the squid, adding more broth as it evaporates in order to keep the squid in liquid.
• Bring a large pot of cold water to a boil and add salt to taste. Once the squid is cooked, add the pasta to the boiling water and cook for 8 to 11 minutes depending on the brand: that is, 1 minute less than for normal al dente.
• As the pasta cooks , drain the mussels and clams, scrub them under cold water, then place in a large skillet with the remaining 1/4 cup of olive oil. Place over high heat, cover, and cook for 10 minutes, by which time they should be opened. Discard any that remain unopened.
• Add the shrimp to the pan with the squid and cook for 3 minutes. When the pasta is ready, drain it and transfer it to the skillet with the mussels and clams. Add the tomato sauce with the shrimp and squid, then mix very well and let cook for 1 minute more to let the pasta to absorb some of the sauce.
• Transfer to a warmed serving platter, sprinkle with the whole parsley leaves, and serve.

SEAFOOD RICE SKILLET

Steps:

• Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large deep skillet. Sauté over medium heat until the onions are soft and transparent (about 5 minutes). Meanwhile, dice the red bell pepper. Add the diced bell pepper to the skillet and sauté for 1-2 minutes more.
• Add the uncooked rice, turmeric, smoked paprika, and cayenne to the skillet. Stir to combine. Pour in the chicken broth, stir briefly, then place a lid on the skillet.
• Turn the heat up to high and bring the broth to a boil. Once it reaches a full boil, turn the heat down to low and let simmer for 15 minutes.
• After 15 minutes, add the frozen seafood and frozen peas. Fold the seafood and peas into the skillet, then replace the lid. Let the seafood and peas cook over low heat until the shrimp turn pink (about 5-10 minutes). Stir once half way through to check the seafood buried in the rice for doneness.
• Once the seafood has finished cooking, top the skillet with chopped parsley and serve with lemon wedges. Squeeze the lemon juice over top of the seafood rice just before eating.

SIMPLE SEAFOOD BOIL IN A BAG RECIPE

Steps:

• Preheat oven to 400 degrees
• Mix DIY creole seasoning ingredients together or just use premade seasoning.
• Put the oven bag in a large pan with sides. If you are using crab legs than can always double the bag to make sure legs do not come through.
• Add seafood, sausage, corn and potatoes to bag
• Add in wine, butter, garlic, hot sauce, creole seasoning, squeeze lemons overtop and then add lemon pieces to bag.It is hard to over season or over hot sauce this so I will add extra creole seasoning.
• Tie up bag and gently move bag to spread fixins around and coat the food.
• Place back on pan and bake for 35-40 minutes. Optional: shake bag around again at 20 minutes.
• Remove from oven, serve with french bread or garlic bread & cajun dip.
• Dipping the bread into the sauce from the bag is HEAVEN!

MIXED SEAFOOD SALAD

Steps:

• For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
• For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
• Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}

Steps:

• Season the seafood with a sprinkle of salt.
• Melt the butter over medium heat in a large skillet.
• Add the onion and garlic, cook for about two minutes.
• Add the shrimp and cook for 1 minute.
• Add the white wine, mix well and cook over high heat for 1 minute.
• Add the heavy cream and cook until the shrimp are almost done.
• Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
• Taste and add salt if needed. Add ground black pepper to taste.
• Mix in the chopped parsley.
• Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.

ONE PAN PARTY SEAFOOD BAKE

Steps:

• Preheat oven to 450˚F. Set out a large, 13" by 18" or similar sized sided baking sheet. Line it with parchment paper, if your pan is prone to sticking. Arrange the seafood on the pan. Combine the butter, wine (or stock), lemon juice, tarragon, garlic, salt, paprika, cayenne and lemon juice in a small pot and set over medium-high heat. Warm the mixture just until the butter is melted, and then remove pot from the heat. Spoon butter mixture over seafood. Set seafood in the oven and bake, uncovered, for 13 to 15 minutes, or until just cooked. Garnish with lemon slices and tarragon sprigs, set baking sheet on the dining table and enjoy. Note: Peeled and deveined prawns are sold frozen in bags in our Seafood Department. Thaw before using. You'll find a step-by-step guide on how to butterfly a lobster tail here. Recipe Options: You can get this dish oven-ready an hour or two in advance. Simply set the seafood on the baking sheet, and then cover and refrigerate. Place the ingredients for the wine mixture in the pot, but don't heat it up yet. When you are ready to bake the seafood, take it out of the refrigerator and uncover. Warm up the wine mixture as directed, spoon over the seafood and start baking.