Mixed Seafood Saute

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.

MIXED SEAFOOD SAUTE

Steps:

• Melt butter and oil in lg skillet.
• Add all the seafood and cook and stir for 2 minutes.
• Add seasonings, mix well.
• Mix cream and sherry; add to skillet.
• Bring to a boil; cook 1 minute.
• Remove from heat and stir in the parmesan cheese.

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 PASTA

Steps:

• Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
• Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

SEAFOOD SAUTE WITH LINGUINNE

Steps:

• Steam lobsters in one inch of water for 8 to 10 minutes.
• Remove from pot and cool.
• Reserve 1/2 cup of cooking liquid.
• Pick meat out of the shells and dice in large pieces.
• Carefully extract claw meat and leave whole.
• Cook pasta according to package directions; drain.
• Meanwhile, melt butter in a large skillet over medium heat.
• Add onion and garlic and sauté for 5 to 8 minutes or until onion is soft.
• Do not allow to brown.
• Add mushrooms and cook water out of them, remove and reserve.
• Add wine and reduce by one-half.
• Stir in tomatoes and cook 2 to 3 minutes.
• Add reserved lobster broth and reduce by one-forth.
• Bring to a gentle boil, reduce heat and add reserved lobster (except for claw meat) and mushrooms, yogurt, scallions, parsley and seafood seasoning to taste.
• Add Parmesan cheese to thicken.
• Toss half of sauce with cooked linguine.
• Arrange on plate; pour remaining half of sauce over each serving.
• Top each serving with the whole claw meat.
• to substitute other seafood- substitute shrimp or vegetable broth for lobster broth.

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.

DAVE'S SEAFOOD SAUTE

Steps:

• Prepare white rice according to package directions. In 12" fry pan, heat olive oil. Saute garlic, onions, celery until soft, about 3 minutes. Add butter and melt. Add parsley and basil. Add tomatoes, zucchine, green pepper and saute 1 minute. Add shrimp, scallops, and crabmeat. Pour wine over seafood. Stir thoroughly. Saute 2 - 3 minutes, turn shrimp and saute 2 - 3 more minutes. Plate rice and ladle seafood mix over it.

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

SEAFOOD SCAMPI

Steps:

• Rinse the Seafood Blend with cold water, drain and set aside. Pat dry with paper towels.
• Bring a pot of water to boil, cook the spaghetti according to package instructions until al dente. Drain and set aside.
• Heat up a skillet on medium heat. Add the olive oil and butter. Saute the garlic until light brown. Add the Seafood Blend and ground black pepper. Stir and cook until they are half done. Add the clam juice, salt, crushed red pepper and lemon juice. Adjust the flavor by adding more salt and lemon juice.
• Transfer the spaghetti into the skillet, stir to combine well with the Seafood blend. Add the cherry tomatoes and chopped parsley. Mix well with spaghetti. Turn off the heat and serve immediately.