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Ingredients: 2 Cup(s) Dry white wine 1 Bay leaf 1 Onion, roughly chopped 1 Centiliter(s) Garlic 2 Ribs celery 1 Lobster (1- 1 1/2 lb) 12 medium Shrimp in the shell 24 Mussels, well scrubbed 12 Sea scallops 4 Cup(s) Heavy whipping cream 1 Cup(s) Milk 1 Teaspoon(s) Dried thyme 1 Tablespoon(s) Minced fresh parsley 1/4 Teaspoon(s) Dried rosemary 1 Cup(s) Fresh spinach, chopped 1/2 Cup(s) Grated carrot 1/2 Teaspoon(s) Fresh lemon juice Directions: 1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. 2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. 4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. 6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. 7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Serves 6.
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Combine the chicken, chili sauce an Tomato-seafood stew * fresh or frozen shrimp ~-------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in Hot seafood dip In a mixing bowl, combine the first nine ingredients. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a ?-inch shell. Cube removed bread; set aside. Fill bread shell with seafood mixture. Place on an ungreased baking sheet. Seafood lasagna 1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in the Seafood cocktail sauce This is a basic seafood cocktail sauce, although using salsa in place of ketchup will give it an interesting twist. MIX ALL INGREDIENTS together and let stand 1/2 hour before serving. Makes 1 1/4 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOO Seafood quiche Combine ingredients except eggs and reserve 1/4 cup of the cheese. Lightly beat the eggs and season with salt and pepper. Coat ingredients with egg and season with salt & pepper. Lightly grease a 8" casserole and add mixture. Cook at 325F for 3 Seafood stuffed porkchops Preparation: Lay a chop on the counter and cut a 3 inch slit on the fat-less side of the chops. The tough white skin on the opposite side lets you cut in adjacent to it without going right through. Cut deep into the side of the chop, almost bisecting it Seafood stuffed pork chops 6 boneless pork loin chops 3/4" - 1" thick (partly frozen is best for cutting) 100 grams (1/2 package) imitation crab meat shredded. 1 can crab drained. Reserve liquid. 1 garlic clove paste 1 green onion chopped 1/4 cup minced sweet onion 1/2 c Leek and onion bisque Saute leeks, celery, onion, and garlic in butter until tender. Add white wine and chicken stock and simmer for 30 minutes. Remove from stove and puree in a food processor. Add sour cream, cream cheese, and heavy cream and blend well. Strain throug Ann's seafood chowder Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add flour, milk and water, stirring well to avoid lumps. Add remaining ingredients and season to taste. Heat until h Ann's seafood chowder (halifax version) Melt bacon fat and butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly. A Alaska seafood pizza Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 350 degrees F. for 30 minutes. Alaska seafood tarts Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls. Drain the can of salmon and make the juice up to 200ml / 7fl.oz. with water for fish stock. Flake the salmon. Set aside. Brush each indi Alaskan seafood marinade In medium saucepan, over medium heat, combine all ingredients. Cook, stirring until smooth, 5 to 7 minutes. Cool to room temperature. Marinate seafood 30 minutes prior to grilling. Makes approximately l l/2 cups. All-purpose seafood dip 1. Mince ginger root, then blend well with vinegar. 2. Serve in a dip dish. Allium bisque 1. Cut onions into large dice. Clean leeks as follows: cut off root ends; remove and discard coarse outer leaves, discard green tops. Split lengthwise, cutting to within 1 inch of root end. Soak in cold water for several minutes, separate leaves u Broiled seafood canapes Toast bread on one side, trim off crusts and cut bread in half. Butter un toasted sides, cover with a layer of seafood, then ketchup and top with cheese. Place canapes on a baking sheet under the broiler. Broil until the cheese is melted and the c Wild ginger - seafood dipping sauce In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool Holding each lemon over a bowl to catch the juices, cut in between each segment with a Wild mushroom and foie gras turbo dog bisque In a stock pot, over medium heat, stir the oil and flour together. Cook, stirring constantly, for 10 to 15 minutes for a blond roux. Add the onions. Season with salt and pepper. Cook for 8 minutes. Stir in the garlic and mushrooms. Season with salt and pe Tomato-basil bisque In a blender container or food processor bowl, combine the chopped tomatoes, broth, and tomato sauce. Cover and blend or process until smooth. Stir in basil. Cover; chill until serving time. Holiday seafood casserole Heat oven to 350F degrees. In a medium skillet melt butter over medium heat. Add scallions, parsley and garlic and saute, stirring constantly for 5 to 6 minutes. Be careful that the garlic does not burn. Stir in cheese, mayonnaise, sour cream, and Seafood chili Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent. Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix. Stir in tomatoes and green sal Sizzling sweet and sour seafood 1/3 c White wine vinegar 1/3 c Chicken broth 2 tb Soy sauce 1 tb Dry sherry 1 1/2 tb Cornstarch 3 tb Salad oil 2 x Cloves garlic, minced 1 ts Minced fresh ginger 1/2 lb Medium-size raw shrimp 1/2 lb Scallops, Seafood stuffed flounder NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. A