CHILI SEAFOOD SAUCE
My husband and I like to treat ourselves to a shrimp appetizer twice a month when we have company over. This sauce is wonderful with breaded jumbo butterfly shrimp. -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the ketchup, chili sauce, lemon juice, horseradish and pepper sauce. Cover and refrigerate until serving.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
PALEO SEAFOOD CHILI
Why be traditional during a football game with a meat chili? Everyone makes one... Go ahead and make my paleo seafood chili. It is hearty and full of flavor. Thank you City Fish for the amazing and fresh seafood! If you are adding beans to your diet, then go ahead and drain a can of red kidney beans and add to the pot. Enjoy and go Patriots!
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.
- Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.
Nutrition Facts : Calories 164 calories, Carbohydrate 9.3 g, Cholesterol 95.8 mg, Fat 3.7 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 0.6 g, Sodium 1067.5 mg, Sugar 4.9 g
SEAFOOD CHILI
Provided by Food Network
Categories main-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Heat a skillet over medium heat. Melt butter, then add shrimp, scallops, onions, peppers and tomatoes. Stir in chili sauce with beans and bring to a simmer. Stir in fried fish. Place rice in an ovenproof baking dish, add seafood mixture and top with cheese. Bake until cheese is melted and bubbly, about 5 to 10 minutes.
SEAFOOD CHILI
A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.
Provided by Jay
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 2h5m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
- Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
- Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
- Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Nutrition Facts : Calories 258 calories, Carbohydrate 19 g, Cholesterol 136.7 mg, Fat 8 g, Fiber 7.2 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 816.5 mg, Sugar 5.6 g
SEAFOOD CHILI
The original recipe for this chili calls for "frozen haddock fillets" but I have used cod and it worked well. Any fairly firm white fish will do. (not sure where this came from, have had it for years on copied sheet, one of those type that are passed around an office; it is good and a nice change from the regular type of chili.)
Provided by Derf2440
Categories Beans
Time 52m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Partially thaw fillets and cut into 1 inch pieces.
- Saute onions, celery, green pepper, garlic in butter or oil, just until tender.
- Add remaining ingredients, except fish.
- Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
- Add fish; cover and simmer 7 minutes or until fish is opaque and flakes easily.
- We like it served over brown rice.
Nutrition Facts : Calories 202.1, Fat 3.1, SaturatedFat 1.4, Cholesterol 37.6, Sodium 364.2, Carbohydrate 23.9, Fiber 6.8, Sugar 3.7, Protein 20.5
SEAFOOD CHILI
Provided by Food Network
Time 55m
Number Of Ingredients 19
Steps:
- Heat the oil in a large heavy saucepan over medium high heat. When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper. Lower the heat to medium low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes. Add the wine, turn up to medium high, and stir until most of it evaporates, about 2 minutes. Add the bay leaf and tomatoes, turn the heat down to medium and simmer gently, covered, until the sauce thickens, about 20 minutes. Stir in the beans, and add the clams, shrimp, and scallops and cook just until the shrimp are bright pink and the scallops are white, and no longer glossy, about 5 minutes.
MARYLAND SEAFOOD CHILI
Make and share this Maryland Seafood Chili recipe from Food.com.
Provided by zachary.zoller
Categories Crab
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Sautee vegetables and cook the peeled and deveined shrimp. Crumble bacon and combine with all ingredients above in a crockpot (check crabmeat for shells). Cook on low for 7-8 hours, stirring about every hour.
SHRIMP 'N' BLACK BEAN CHILI
It's not spicy, but this chili is sure to warm you up during those cold winter evenings. "Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare," explains Elizabeth Hunt of Kirbyville, Texas.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.
Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges
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