Connie Seafood Mix Recipes

SIZZLING SEAFOOD MIX

Steps:

• Deep fry fish fillet to brown.
• (set aside.).
• Remove squid skin, slice to butterfly.
• 1 1/2 size.
• Unshell the shrimps.
• Boil the mussel to remove from shell.
• Sautee garlic and onion, drop the squid, shrimp, mussel and last the fried fish fillet.
• add the remaining ingredeints and allow to boil for 2 minutes.
• Thicken sauce with cornstarch.
• serve in hot sizzling plate.

SEAFOOD CASSEROLE

Steps:

• 1. combine all ingredients with rice. spray 9x13" pan to coat. Put mixed ingredients into pan.
• 2. mix the stuffing with butter and add on top of casserole.
• 3. Bake 350 degrees for 1 hour.

MIXED SEAFOOD CURRY

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes.
• Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.

CALIFORNIA ROLLS (SUSHI)

Steps:

• 1. Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice)
• 2. Cover the bamboo mat in plastic wrap. Cut a piece of Nori (seaweed/algae) in two.. Cut up some avacado, cucumber and cream cheese.
• 3. Place the ½ nori sheet at the end (toward you) of the mat. Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.. Shake on some furikake or sesame seeds. Flip the whole thing over (yes it's sticky enough that it's possible)
• 4. Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll. Roll gently with even pressure. Cut roll in half. Align the 2 halves and cut twice into 6 even pieces.
• 5. Arrange the sushi on a platter and serve. FOR DIPPING SAUCE: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.

CONNIE SEAFOOD MIX

Steps:

• heat oil in large fry pan, add scallops, cook til opaque. remove from pan and place in bowl.(5 min).
• heat up shrimp in same pan til hot, remove and place in same bowl (3 min).
• simmer onions, green/red pepper in fry pan til tender not mushy (3 min).
• add all back together including veggies,in fry pan and simmer a few minutes to let flavors blend. add spices and stir.
• in kettle, boil carrots and broccoli til tender not mushy. remove and in same water add spagetti to boil. cook til your taste.
• pour seafood and veggie mix over completed pasta and serve.
• I sometimes add butter when cooking the onions to give a sweeter taste.
• This takes me 25 minutes to put on the table. It is a fast favorite for the family.
• Serve with crusty bread and YUM.

SEAFOOD MEDLEY

Steps:

• Melt the butter in a large frying pan with the olive oil over medium heat. Sauté half of the garlic until tender. Add the shrimp, calamari and clams to the sauce. Pour the white wine and the lemon juice over the seafood. Season the seafood with the thyme, pepper and salt and simmer over medium heat until seafood is tender and the clams have opened, approximately 10 minutes. Meanwhile, bring the water for the pasta to a boil or prepare rice as directed. Remove the seafood from the pan and set aside. Continue to simmer the remaining sauce and add the remaining garlic and mushrooms to the pan. Cook mushrooms until tender. Remove mushrooms; add the water and sauté sauce over medium high heat until reduced to half. While the pasta is cooking, add the tomatoes to the sauce. Return the seafood and vegetables to the pan and cook over medium high heat until warmed through. Tomatoes are to be cooked until tender, approximately an additional 3-4 minutes. Pour seafood and sauce over pasta or rice. Pour Romano cheese over the pasta and mix well. Serve with lemons, white wine and a crusty French bread.

EASY FROZEN SEAFOOD MIX RECIPE

Steps:

• Pour cold water into a pan or a large saucepan. There is a ratio to boiling seafood: have 2 liters of water for every 1 kilo of seafood mix. Let the water boil on high heat.
• When water boils, add salt (0.5-1 teaspoon for 2 liters) and your favorite seasoning and herbs (bay leaves, pepper, parsley, etc.). Let the mixture boil for a minute for herbs to release their flavoring, and then add seafood mix into a pot.
• When water reboils, lower the heat on the stove and cook seafood medley for acquired time. See info above.
• When seafood mix is ready, get it out from boiling water with tongs or drain them with the help of a colander. Now you can add them to any sauces, pasta, or salad.