Creamy Seafood A La King Recipes

Steps:

• INTO a 4-quart pot, add 2 medium bay leaves, 1/4 teaspoon dried thyme, 1 (8 ounce) bottle clam juice, the strained juice from 1 (10 ounce) can baby clams in juice (reserve clams and set aside), and 1 (15 ounce) can low sodium chicken broth.
• ADD 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion (and if desired, a few pre-cooked bacon crumbles); BRING to a boil.
• REDUCE heat to medium; COVER.
• COOK for 7 minutes, or until potatoes are firm-tender.
• UNCOVER; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes and 1 (15-16 ounce) jar traditional Alfredo sauce; MIX well.
• REDUCE heat to medium-low; STIR in reserved clams, 3 tablespoons snipped green onions, 2 teaspoons fresh lemon juice, 1/4 teaspoon white pepper, and 1/2 cup canned coconut milk.
• POUR 2 cups whole milk into a medium bowl; WHISK 1/4 cup flour gradually into milk, blending well; STIR slurry into pot slowly, while stirring rigorously.
• ADD 1/4 cup frozen peas, 1/4 cup minced red peppers, 2 tablespoons minced cilantro, and 1/2 teaspoon Old Bay Seasoning; SIMMER uncovered, stirring as needed, up to 30 minutes, or to desired consistency.
• STIR in 8 ounces pre-cooked deli shrimp; FOLD in 8 ounces cooked chunked imitation crabmeat carefully without breaking up meat; HEAT then carefully fold again; REMOVE bay leaves.
• SERVE warm as a chowder, in pre-baked puff pastry shells, over steamed basmati rice, or over toasted English muffins; GARNISH with fresh cilantro or fresh dill sprigs and/or dill weed; ENJOY!

Steps:

• Bake pastry shells according to package directions. In a small saucepan, whisk together the water, soup mix and celery salt; bring to a boil, whisking frequently. Add the tuna, crab and mayonnaise; return to a boil. Reduce heat to low. Stir in sour cream; cook for 1-2 minutes or until heated through. Spoon tuna mixture into shells before serving.

Steps:

• Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
• To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.

Steps:

• Heat the butter in a nonstick skillet. Add the shrimp, salt, pepper and shallots. Cook quickly, shaking and tossing the skillet, over high heat about 2 minutes.
• Using a slotted spoon, put the shrimp on a warm dish. Add the red pepper, mushrooms, salt and pepper to the skillet. Cook, stirring, over medium-high heat until wilted, about 2 minutes.
• Add the sherry and reduce to half. Add the cream and cook over high heat about 2 minutes. Return the shrimp to the sauce and cook just to heat through. Serve with rice.

Steps:

• Melt butter and sauté the shallots.
• Stir in flour, add tomato juice and milk, stirring quickly.
• Bring to a boil, still stirring, then simmer for 1 minute.
• Stir in sherry and cream.

Steps:

• In a medium saucepan over medium heat, combine the chicken, milk, soup, water, spinach or broccoli, mushrooms, hot pepper sauce and salt and pepper to taste. Cook, stirring, for about 10 to 15 minutes or until heated through. Serve over cooked egg noodles, if desired.