Seafood Delight Recipes

SEAFOOD PASTA DELIGHT

Steps:

• In a small bowl, mix the first seven ingredients until smooth. Cook vermicelli according to package directions., Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add scallops and shrimp; stir-fry 3-4 minutes or until scallops are firm and opaque and shrimp turn pink. Remove from pan., Stir-fry peppers, snap peas, garlic and ginger in remaining olive oil 3-5 minutes or just until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Return seafood to pan; heat through. Stir in sesame oil. Drain vermicelli; add to pan and toss to combine.

SEAFOOD DELIGHT

Steps:

• In a large skillet over medium heat, saute garlic in butter (2 minutes); saute green onions in garlic butter (5 minutes) or until limp/transparent. Add wine, water and bouillon granules and bring to a boil, stirring constantly; add scallops and cream, reduce heat to low and simmer (4 minutes); add shrimp and cook (1-2 minutes). Remove scallops and shrimp, drain and evenly distribute in hot pastry shells. Boil sauce over high heat (1 minute) to reduce slightly, remove from heat, stir in lemon juice and add salt and pepper to taste. Spoon sauce over each serving, garnish with parsley and serve immediately.

SEAFOOD DELIGHT

Steps:

• 1. Trim crust from bread, butter both sides. Layer half of slices on bottom of 9X13 baking dish.
• 2. Combine all other ingredients except soup & cheese....(save those for next day) into a bowl and stir, Pour 1/2 mixture on top of one layer of bread, add other half of bread and pour remaining ingredients on top of last layer of bread.
• 3. Cover with saran wrap & refrigerate overnight. Next day, combine soup & shredded cheese. Spread over top of layer of bread. Bake at 350 degrees 1 hour. Serve with crisp salad and white wine and ENJOY!!!

SEAFOOD DELIGHT

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Put butter into a large oven proof Dutch oven pot and melt in oven.
• 3. When butter is melted, remove pot from oven and add all remaining ingredients. Stir to mix well.
• 4. Cook until rice is tender, about 1 hour and 15 minutes. Stir every 30 minutes so mixture does not stick.

SEAFOOD DELIGHT

Steps:

• In a bowl, beat cream cheese until smooth. Spread onto a 10-in. serving plate. Combine crab, seafood sauce, horseradish and lemon juice; mix well. Spread over cream cheese. Serve with crackers.

SEAFOOD DELIGHT WITH SQUID TENTACLES

Steps:

• You can buy squid tentacles from large supermarkets at the fresh seafood section.
• To make them tender you have to boil them just like octopus tentacles. Know that during boiling the smell is quite strong but subsequently after cooking the aroma dissipates.
• They need to be fresh, cook them the day you buy them. Dont freeze and leave them for the next day.
• Put the tentacles in a pot, cover with water, add black pepper grains, bay leaf, an onion head and leave to boil. After the water comes to a boil, keep an eye on them because cooking times vary depending on the size of the tentacles.
• The ones I bought were quite thick, they took 40 min. to cook but Ive cooked tentacles before in half that time. Poke them with a fork occasionally in the thickest part - if it pierces them easily it means theyre ready.
• Be careful not to over-boil them because they tighten up and end up tough. If you do over-boil youll have to boil them for at least 1 hour 30 min.
• Take them out once ready, drain and wash away the ink under running water. Heat a grill or hot plate and roast the tentacles for 1-2 min.
• Clean and chop the garlic . Heat the butter and olive oil in a pan, add the garlic and braise briefly. Pour in the wine, stir, season with salt and black pepper, pour in the juice of 1/2 lemon and cook about 1 min. until the alcohol evaporates a bit.
• Once the liquid is reduced and sauce begins to thicken, chop the tentacles and add them to the pan. Stir and immediately remove from the stove. Serve with slices of lemon, plus dill or parsley.
• The recipe was adapted from Pepa Stoeva.