Creamy Seafood A La King Recipes

SEAFOOD A LA KING

Steps:

• Bake pastry shells according to package directions. In a small saucepan, whisk together the water, soup mix and celery salt; bring to a boil, whisking frequently. Add the tuna, crab and mayonnaise; return to a boil. Reduce heat to low. Stir in sour cream; cook for 1-2 minutes or until heated through. Spoon tuna mixture into shells before serving.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

SEAFOOD à LA KING

Steps:

• Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
• To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.

CLASSIC CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
• Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
• For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
• Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
• Serve hot over cooked rice, pasta, toast, or biscuits.

CREAMY SEAFOOD A LA KING

Steps:

• INTO a 4-quart pot, add 2 medium bay leaves, 1/4 teaspoon dried thyme, 1 (8 ounce) bottle clam juice, the strained juice from 1 (10 ounce) can baby clams in juice (reserve clams and set aside), and 1 (15 ounce) can low sodium chicken broth.
• ADD 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion (and if desired, a few pre-cooked bacon crumbles); BRING to a boil.
• REDUCE heat to medium; COVER.
• COOK for 7 minutes, or until potatoes are firm-tender.
• UNCOVER; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes and 1 (15-16 ounce) jar traditional Alfredo sauce; MIX well.
• REDUCE heat to medium-low; STIR in reserved clams, 3 tablespoons snipped green onions, 2 teaspoons fresh lemon juice, 1/4 teaspoon white pepper, and 1/2 cup canned coconut milk.
• POUR 2 cups whole milk into a medium bowl; WHISK 1/4 cup flour gradually into milk, blending well; STIR slurry into pot slowly, while stirring rigorously.
• ADD 1/4 cup frozen peas, 1/4 cup minced red peppers, 2 tablespoons minced cilantro, and 1/2 teaspoon Old Bay Seasoning; SIMMER uncovered, stirring as needed, up to 30 minutes, or to desired consistency.
• STIR in 8 ounces pre-cooked deli shrimp; FOLD in 8 ounces cooked chunked imitation crabmeat carefully without breaking up meat; HEAT then carefully fold again; REMOVE bay leaves.
• SERVE warm as a chowder, in pre-baked puff pastry shells, over steamed basmati rice, or over toasted English muffins; GARNISH with fresh cilantro or fresh dill sprigs and/or dill weed; ENJOY!

SEAFOOD A LA KING

Steps:

• * Shrimp, lobster, crab meat or any other type seafood may be used. Saute mushrooms in butter for 10 minutes. Remove from heat. Blend in flour, salt and pepper. Slowly add milk, stirring constantly, until smooth and thickened. Gently stir in seafood, green pepper and pimiento. Serve on buttered toast.