Connie Seafood Mix Recipes

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CONNIE SEAFOOD MIX

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



Connie Seafood Mix image

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.

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

SIZZLING SEAFOOD MIX

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

Provided by BETH ASERIT

Categories     Healthy

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 14



Sizzling Seafood Mix image

Steps:

  • Deep fry fish fillet to brown.
  • (set aside.).
  • Remove squid skin, slice to butterfly.
  • 1 1/2 size.
  • Unshell the shrimps.
  • Boil the mussel to remove from shell.
  • Sautee garlic and onion, drop the squid, shrimp, mussel and last the fried fish fillet.
  • add the remaining ingredeints and allow to boil for 2 minutes.
  • Thicken sauce with cornstarch.
  • serve in hot sizzling plate.

100 g fish fillets
100 g squid (butterfly sliced)
50 g shrimp
100 g mussels
15 g garlic
50 g onions
40 g button mushrooms
35 g celery
20 g red bell peppers
2 tablespoons oyster sauce
2 tablespoons Kikkoman soy sauce
1 dash ground black pepper
1 teaspoon sugar
1 teaspoon cornstarch

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