Try out these delicious seafood recipes:
Recipe: cajun seafood chowder
This chowder would serve a big crowd at a Super Bowl party.
1 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
2 ounces vegetable oil
1 quart chopped sea clams in juice
1 quart lobster stock (or fish stock
1 (16 ounce can diced tomatoes in juice
6 potatoes, diced medium
1 pound bay scallops
1 pound langostinos
1 pound baby shrimp
1 pound crab meat
2 tablespoons Cajun seasoning
1/4 cup Frank's Red Hot
4 ounces sherry
2 tablespoons fresh parsley, minced
1/4 cup cornstarch
1/4 cup water
Salt and white pepper
In sauce pot, sweat the onions, carrots and celery in vegetable oil. Add clam juice, lobster stock, diced tomatoes in juice and diced potatoes. Simmer until potatoes are tender.
Add chopped clams, scallops, shrimp, langostinos, crab meat and sherry. Bring to simmer. Continue to simmer until seafood is cooked.
Add Cajun seasoning and Red Hot. Bring to a simmer, and thicken slightly with cornstarch and water mixture. Season with salt and white pepper. Top with parsley
Makes 1 gallon, which feeds 15 to 20 people.
Recipe: seafood chili with cilantro pesto sour cream
Seafood Chili with Cilantro Pesto Sour Cream
1/4 cup olive oil
1 bay leaf
1 medium red pepper, seeded and diced
1 medium poblano pepper, seeded and diced
1 medium yellow onion, diced
2 tablespoons chopped garlic
1 tablespoon each chopped fresh basil, thyme, oregano
2 teaspoons cumin
1 teaspoon cayenne pepper
1/2 cup toasted chili powder
1/4 cup tomato paste
3 cups rich fish stock
Juice of 2 limes
2 cups cooked black beans
4 Roma tomatoes, diced
2 pounds mixed fresh seafood, diced (scallops, shrimp, crab,
diced amberjack, swordfish and snapper)
Salt and pepper to taste
Cilantro Pesto Sour Cream
Cornstarch (optional)*
Heat oil in large saucepan over high heat. Add bay leaf, peppers, onion, garlic, basil, thyme, oregano, cumin, cayenne and chili powder, stirring constantly. Cook 3 minutes. Stir in tomato paste and cook 3 more minutes. Add stock, lime juice, beans, tomatoes, seafood, salt and pepper and bring to a boil. Simmer 10 minutes over low heat. Be sure seafood is fully cooked.
Serve very hot garnished with Cilantro Pesto Sour Cream.
Serves 8 to 10.
*If chili needs thickening, dissolve a little cornstarch in cold water and stir in or just puree some of the black beans and stir in.
Cilantro Pesto Sour Cream
1 cup chopped cilantro
1/2 cup olive oil
1 cup sour cream
Salt and pepper to taste
Puree cilantro in olive oil in blender or food processor until smooth. Mix in sour cream and adjust seasoning.
Recipe: seafood tortilla casserole
Seafood Tortilla Casserole
2 large cloves garlic, minced
1 medium onion, finely chopped
1 can cream of chicken soup
Big pinch of ground nutmeg
Freshly ground pepper to taste
1 (10 ounce) package frozen spinach, thawed and drained
8 ounces crab meat (not imitation) or precooked,
peeled shrimp, roughly chopped (or a combination)
2 cups shredded Monterey jack cheese
1 cup milk
12 to 14 corn tortillas, quartered
Preheat oven to 350 degrees F.
Combine garlic, onion and canned soup in a large bowl. Add nutmeg and pepper. Divide mixture in half. Add drained spinach, crab and cheese to half of the soup in the large bowl. Add milk to the other half.
Spread half of the quartered tortillas in the bottom of a greased 13 x 9-inch ovenproof casserole. Spread seafood-spinach mixture evenly over tortilla layer. Top with remaining tortilla quarters. Pour milk-soup mixture evenly over casserole. Bake, covered with foil, for 30 minutes. Remove foil and bake for another 5 to 10 minutes, until top is browned.
Variation
Substitute chicken for seafood and pepper-jack cheese for Monterey jack.