Seafood Chili Recipes

Steps:

• Preheat oven to 350 degrees F.
• Heat a skillet over medium heat. Melt butter, then add shrimp, scallops, onions, peppers and tomatoes. Stir in chili sauce with beans and bring to a simmer. Stir in fried fish. Place rice in an ovenproof baking dish, add seafood mixture and top with cheese. Bake until cheese is melted and bubbly, about 5 to 10 minutes.

Steps:

• Partially thaw fillets and cut into 1 inch pieces.
• Saute onions, celery, green pepper, garlic in butter or oil, just until tender.
• Add remaining ingredients, except fish.
• Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
• Add fish; cover and simmer 7 minutes or until fish is opaque and flakes easily.
• We like it served over brown rice.

Steps:

• Heat the oil in a large heavy saucepan over medium high heat. When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper. Lower the heat to medium low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes. Add the wine, turn up to medium high, and stir until most of it evaporates, about 2 minutes. Add the bay leaf and tomatoes, turn the heat down to medium and simmer gently, covered, until the sauce thickens, about 20 minutes. Stir in the beans, and add the clams, shrimp, and scallops and cook just until the shrimp are bright pink and the scallops are white, and no longer glossy, about 5 minutes.

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Steps:

• Sautee vegetables and cook the peeled and deveined shrimp. Crumble bacon and combine with all ingredients above in a crockpot (check crabmeat for shells). Cook on low for 7-8 hours, stirring about every hour.

Steps:

• In a small bowl, combine the ketchup, chili sauce, lemon juice, horseradish and pepper sauce. Cover and refrigerate until serving.

Steps:

• In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.

Steps:

• Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
• Divide shrimp onto 2 shallow plates.
• Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
• Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.