SEAFOOD MEDLEY
"This is our traditional Christmas Eve dinner." Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company." -Marilyn Bishop, Redbridge, Ontario
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.
Nutrition Facts : Calories 478 calories, Fat 27g fat (15g saturated fat), Cholesterol 280mg cholesterol, Sodium 584mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.
STEAMED SEAFOOD MEDLEY
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Line a 6-inch bamboo steamer basket with kaffir lime leaves and orange slices; top with tilapia fillets. Season with salt and pepper; set aside.
- Line a separate 6-inch bamboo steamer basket with cilantro, grapefruit slices, and 2 scallions; top with shrimp. Season with salt and pepper; set aside.
- Line another 6-inch bamboo steamer basket with lemon slices and 2 scallions; top with clams. Season with salt and pepper; set aside.
- Line a final 6-inch bamboo steamer basket with parsley and lime slices; top with mussels. Season with salt and pepper; set aside.
- Fill a large skillet with enough water to reach a depth of 1/2 inch; bring to a simmer. Place the steamer baskets into skillet, one on top of the other, beginning with the fish and followed by the shrimp, clams, and mussels. Cook until mussels have opened, 4 to 6 minutes; remove mussels from stack. Cook until remaining seafood is cooked through, about 2 minutes more. Remove from heat. Serve bamboo steamers stacked on a plate along with desired sauces.
CROCK POT SEAFOOD MEDLEY
Make and share this Crock Pot Seafood Medley recipe from Food.com.
Provided by CelebrationFL
Categories Crab
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Layer shrimp, crab, and scallops in slow cooker.
- Combine soup and milk. Pour over seafood.
- Mix together butter and spices and pour over top.
- Cover. Cook on low 3-4 hours.
- Serve over rice or noodles.
STEAMED VEGETABLE MEDLEY
A healthy assortment of steamed veggies with superb flavor. Save the broth when done for your next soup or stew.
Provided by NormCooks
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- You'll need a 3 quart saucepan with a steamer insert and lid. Fill your saucepan 1/2 full with water. Add 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix.
- Wash, peel and chop turnip (if you don't like turnips, substitute a 2nd unpeeled potato). Chop onions, carrots, and potato (don't peel the potato). Slice bell pepper into rings.
- Place turnips and potatoes in your steamer insert. Cover with frozen turnip greens, then add other ingredients. Sprinkle with 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix. Steam until turnips and potatoes can be easily pierced with a fork.
- After medley is done, remove steamer insert, add 1 cup of water to broth and boil a few 1/2 ears of corn for a special treat. Your corn will soak up the vegetable flavors from the broth and won't need any salt. Remove the corn when done and freeze remaining broth as a base for your next soup or stew.
Nutrition Facts : Calories 181.3, Fat 0.8, SaturatedFat 0.2, Sodium 124.1, Carbohydrate 41.2, Fiber 10.6, Sugar 8.4, Protein 6.8
STEAMED VEGETABLE MEDLEY
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the cauliflower, carrots and onion in steamer basket.
- Cover and steam over boiling water for 10 minutes.
- Add mushroom and steam 5 minutes more or until vegetables are just tender.
- Meanwhile, melt margarine.
- Add lemon juice, basil and marjoram.
- To serve, place vegetables in serving bowl.
- Pour lemon mixture over vegetables and toss to coat.
Nutrition Facts : Calories 52.2, Fat 3, SaturatedFat 0.5, Sodium 57.1, Carbohydrate 6, Fiber 1.8, Sugar 2.7, Protein 1.4
HONEY-MUSTARD STEAMED GREEN MEDLEY
Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
- Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.
Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein
SEAFOOD MEDLEY WITH LINGUINE
"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
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.
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