Frozen Premium Seafood Mix Recipes

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EASY CIOPPINO SEAFOOD STEW RECIPE



Easy Cioppino Seafood Stew Recipe image

An easy cioppino seafood stew recipe. This Italian seafood stew uses fish, shrimp, and a frozen seafood mix.

Provided by Anne-Marie Nichols

Categories     Soups

Time 1h30m

Number Of Ingredients 16

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons sea salt, plus more for seasoning
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
2 1/3 cups low sodium chicken stock (gluten free)
3 8-ounce bottles clam juice
1 bay leaf
3 pounds frozen seafood mix
1 pound frozen, uncooked shell off shrimp
1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks

Steps:

  • Heat the oil in a large stockpot over medium heat.
  • Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
  • Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
  • Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
  • Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
  • Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
  • Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
  • Season the Cioppino Seafood Stew to taste with more salt and red pepper flakes, if needed.
  • Ladle the Cioppino Seafood Stew into bowls and serve.

Nutrition Facts : Calories 533 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 195 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 58 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1887 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SEAFOOD MEDLEY IN GARLIC WINE SAUCE - RECIPE



Seafood Medley in Garlic Wine Sauce - Recipe image

Super easy and truly delicious

Provided by [email protected]

Categories     Main Dish

Time 45m

Yield 2

Number Of Ingredients 12

1 lb mixed seafood
1 TBS olive oil
1 cup white wine
2 TBS dry sherry
4 cloves garlic, minced
1 TBS fresh lemon juice
1 tsp Thai basil
1 TBS unsalted butter, softened
2 TBS all purpose flour
salt and pepper
2 cups prepared Jasmine rice
side vegetable of choice

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



Seafood Mix In Cream Sauce image

This 15-minute recipe makes an easy, quick, delicious meal, perfect for using that frozen bag of seafood mix.

Provided by Vered DeLeeuw

Categories     Main Course

Time 15m

Number Of Ingredients 9

2 tablespoons unsalted butter (divided)
1 lb. frozen seafood mix (thawed*)
1/2 teaspoon Diamond Crystal kosher salt (divided)
1/4 teaspoon black pepper (divided)
4 garlic cloves (minced**)
6 tablespoons heavy cream
Pinch cayenne
3 tablespoons parmesan cheese (dry-grated)
2 tablespoons parsley (chopped)

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.

Nutrition Facts : ServingSize 0.5 recipe, Calories 476 kcal, Carbohydrate 8 g, Protein 40 g, Fat 32 g, SaturatedFat 19 g, Sodium 902 mg, Fiber 1 g, Sugar 1 g

20-MINUTE SEAFOOD PASTA



20-Minute Seafood Pasta image

Provided by Nicole Morrissey

Time 25m

Yield 5 servings

Number Of Ingredients 12

2 Tbsp olive oil
1 onion, diced
4 garlic cloves, minced
⅔ cup dry white wine
1 tsp paprika
¼ tsp salt and black pepper, to taste
2½ cups low-sodium chicken broth
1 (28 oz) can petite diced tomatoes
10.5 oz uncooked whole wheat spaghetti
24 oz raw seafood (shrimp, squid, scallops, mussels, clams, etc)
handful of parsley, minced
1 lemon, cut into wedges

Steps:

  • Heat the olive oil in a large, deep skillet or wok. Once hot, add the onion and cook for 4-5 minutes or until softened. Add garlic and cook 30-60 seconds or until fragrant. Add the wine and simmer until nearly all is cooked off. Increase heat to high and stir in the paprika, salt, pepper, tomatoes, and broth; bring to a boil.
  • Reduce heat to medium-low, and stir in the pasta. Cook for 7-9 minutes, stirring occasionally. Add the seafood and cook 3-4 minutes or until cooked. Top with parsley and serve with lemon wedge.

Nutrition Facts : Nutrition Information Serving size scant 2 cups Calories

CONNIE SEAFOOD MIX



Connie Seafood Mix image

Make and share this Connie Seafood Mix recipe from Food.com.

Provided by Chef1MOM-Connie

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb shrimp (cooked)
1/2 lb scallops (small)
1 cup broccoli floret
1/2 cup baby carrots
1 medium onion, sliced
1 green peppers or 1 red pepper
1 tablespoon olive oil
1 tablespoon garlic (approx. 1 tbs each but do a taste on the pepper)
1 tablespoon oregano (approx. 1 tbs each but do a taste on the pepper)
1 tablespoon pepper (approx. 1 tbs each but do a taste on the pepper)
1 tablespoon fresh basil (approx. 1 tbs each but do a taste on the pepper)
lemon wedges or lemon juice
spaghetti, # 11 works great

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.

EASY SEAFOOD STEW



Easy Seafood Stew image

Easy Seafood Stew made with a seafood mix and tomatoes, served with crusty bread.

Provided by Mary | The Cake Chica

Categories     Easy Weeknight Meals

Time 1h

Number Of Ingredients 13

Dutch oven
2 tablespoons olive oil
1 organic onion, chopped
4 organic garlic cloves, chopped
½ teaspoon red pepper flakes
1 28-ounce can organic crushed tomatoes
2 cups organic chicken broth
1 bell pepper, roasted, peeled, seed and chopped
¼ cup chopped organic basil
2 tablespoons chopped organic oregano
1 teaspoon kosher salt
Pinch black pepper
1 pound frozen seafood mix

Steps:

  • In a Dutch oven, heat the olive oil over medium-high heat. When the oil shimmers, add the onion and sauté for 4 to 5 minutes. Add the garlic and red pepper flakes and cook for 2 minutes, stirring constantly. Add the tomatoes, broth, and bell pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  • Stir in the basil and oregano and cook for 5 minutes. Season with salt and pepper and increase the heat to medium-high. Add the seafood mix and stir to combine. Cook for 3 to 5 minutes and serve with crusty bread.

Nutrition Facts : Calories 315 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1829 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SEAFOOD MEDLEY WITH LINGUINE



Seafood Medley with Linguine image

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

EASY FROZEN SEAFOOD MIX RECIPE



Easy Frozen Seafood Mix Recipe image

Learn how to cook frozen seafood mix on the stove from frozen. Easy to follow recipe with common ingredients!

Provided by Julia

Categories     Seafood recipe

Time 13m

Number Of Ingredients 4

seafood medley
salt
water
seasoning and herbs (to your taste)

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.

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

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