Seafood Supreme Recipes

SEAFOOD SUPREME

This recipe is from a book my grandmother gave me. The front cover is missing so I'm not sure of the name of the book. My family all love this recipe. It's great for dinner on a cold winter's night. I serve it with creamed potatoes and crusty bread.

Provided by uAnA6002

Categories Tuna

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Seafood Supreme image

Steps:

Melt butter in a medium saucepan; stir in flour, salt, cayenne, curry, sauces, and then gradually add the milk.
Stir while bringing to the boil; simmer 3 minutes.
Add fish, soup and cream.
Heat through and then pour into a casserole dish.
Top with breadcrumbs and brown under grill or in the oven.

Nutrition Facts : Calories 489.4, Fat 32.2, SaturatedFat 18.9, Cholesterol 131.3, Sodium 1043.2, Carbohydrate 17.9, Fiber 1.1, Sugar 4, Protein 32.2

Ingredients

100 g butter
4 tablespoons plain flour
1/4 teaspoon salt
1 pinch cayenne pepper
2 teaspoons curry powder
1 teaspoon Worcestershire sauce
400 ml milk
1 (454 g) can canned tuna (I prefer salmon) or 1 (454 g) can canned salmon (I prefer salmon)
1/4 cup cream or 1/4 cup evaporated milk
3/4 cup tomato soup
breadcrumbs

SEAFOOD SUPREME

This appetizer is perfect for a large gathering. The amount of shrimp/prawns you need for this recipe all depends on much your budget will allow you!!! You can use regular cocktail sauce or make up your own (there are many recipes at Zaar)

Provided by Abby Girl

Categories < 30 Mins

Time 20m

Yield 12-18 serving(s)

Number Of Ingredients 9

Seafood Supreme image

Steps:

Blend the first 3 ingredients. Mix well. Spread mixture over a large decorative glass dish.
Top with enough cocktail sauce to cover the dish.
Chop enough shrimp to scatter around the dish.
Top with mozzarella cheese, green onions, green pepper and tomatoe.
Chill for 2 - 3 hours before serving.
Serve with assorted crackers.

Nutrition Facts : Calories 176.8, Fat 15, SaturatedFat 7.8, Cholesterol 54.5, Sodium 275.3, Carbohydrate 4.1, Fiber 0.5, Sugar 2.2, Protein 7

Ingredients

250 g cream cheese, softened
1/4 cup mayonnaise
1/2 cup sour cream
1 1/2-2 cups seafood cocktail sauce
100 -200 g shrimp (or prawns)
2 cups mozzarella cheese, grated
3 green onions, chopped
1 green pepper, chopped
1 large tomatoes, chopped

SEAFOOD SUPREME IN PUFF PASTRY SHELLS

These look really yummy! They can be added to or taken from - it is basically very easy. You can add vegetables, mushrooms, onions make them with only shrimp - there are a lot of variations. Found in "The Casual Cook" by Martha Strom, haven't made this as yet - but it sounds great.

Provided by Manami

Categories Crab

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Seafood Supreme in Puff Pastry Shells image

Steps:

Cook scallops in boiling salted water for 7-10 minutes and drain.
Melt butter in large sauce pan.
Add flour, salt and red pepper.
Blend well.
Add cream and milk stirring well and cook until thickened.
Add paprika and worcestershire sauce.
Blend well, cover and cook 10 minutes over medium heat.
Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
Add crab and cook 10 minutes longer.
Add Sherry, to taste; try 2 tablespoons to begin with.
It makes a lot of sauce - so says the recipe.

Nutrition Facts : Calories 493.2, Fat 30.3, SaturatedFat 11.6, Cholesterol 162.8, Sodium 433.6, Carbohydrate 27.6, Fiber 0.9, Sugar 0.5, Protein 26.8

Ingredients

6 puff pastry shells, thawed and baked according to directions on pkg
1/2 lb raw scallops
1 lb medium shrimp, cook, peel and devein
2 cups crabmeat, picked over
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/2 cup cream
1/2 cup milk
1 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 dash red pepper
sherry wine, to taste

SEAFOOD FETTUCCINE ALFREDO SUPREME

Make and share this Seafood Fettuccine Alfredo Supreme recipe from Food.com.

Provided by Susan Scovill

Categories No Shell Fish

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Seafood Fettuccine Alfredo Supreme image

Steps:

Dissolve bouillon in warm water; set aside.
Start pasta.
Melt butter over low heat.
Add peppers to taste and roasted garlic when butter has melted.
Do not allow garlic to brown more.
Gradually stir in flour.
While stirring, gradually add cream until blended.
Blend in bouillon.
Continue stirring on medium heat until thickened.
Add parmesan.
5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
Stir until prawns are pink and calamari spirals.
Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.

Ingredients

2 chicken bouillon cubes
1 cup water
1 cup butter
1 cup all-purpose flour
2 cups heavy cream
1 cup parmesan cheese, fresh-grated
2 garlic cloves, roasted
white pepper, fresh-grated
black pepper, fresh-grated
1/8 cup scallops
1/8 cup chopped tiger shrimp (but chunky)
1/8 cup calamari (sliced to spiral)
1 1/2-1 3/4 lbs fettuccine (regular and spinach)

SEAFOOD PASTA SUPREME

This is a favorite healthy recipe that I serve to guests and always get rave reviews. This recipe comes from Jane Brody's Good Food Gourmet Cookbook. Cooking time does not include the pasta cooking time.

Provided by TXOLDHAM

Categories Healthy

Time 10m

Yield 6 serving(s)

Number Of Ingredients 16

Seafood Pasta Supreme image

Steps:

Cook pasta according to package directions to al dente. Drain and transfer to a heated bowl or large platter.
While pasta is cooking, heat the oil in a large skillet. Add the shrimp and saute them for 1 minute. Add the scallops, garlic and scallions and cook for 2 minutes.
Add the remaining ingredients except the cheese and heat the sauce stirring gently.
Pour the sauce over the pasta, toss all together and serve immediately with the grated cheese (if desired).

Nutrition Facts : Calories 434.6, Fat 4.4, SaturatedFat 0.7, Cholesterol 86.1, Sodium 932.2, Carbohydrate 69.7, Fiber 6.5, Sugar 6.3, Protein 27.9

Ingredients

1 lb rotini pasta (or rotelle, macaroni, etc.)
2 teaspoons salt
boiling water (reserve 1/2 cup pasta water for sauce)
1 tablespoon olive oil
1/2 lb shrimp, shelled and deveined
1/2 lb scallops, sliced into 1/4 inch rounds
3 large garlic cloves, minced
1/2 cup scallion, sliced
2 cups peas, cooked if raw, thawed if frozen
2 cups tomatoes, cut into 1/2 inch dice (peeled if desired)
1 tablespoon fresh basil, minced or 1 teaspoon dried basil
1/2 teaspoon oregano, crumbled
salt & freshly ground black pepper
red pepper flakes (optional)
1/4 cup minced fresh parsley
grated parmesan cheese (to garnish) (optional) or romano cheese (to garnish) (optional)

SEAFOOD SUPREME CASSEROLE

This is a very rich casserole that I've made a few times. We enjoy this with a green salad and some bread. I got this recipe from my grandmother years ago and have been making it ever since.

Provided by mommyoffour

Categories Tuna

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Seafood Supreme Casserole image

Steps:

Gently mix all ingredients except crumbs and butter.
Place in casserole dish and cover with crumbs and butter.
Bake for 45 minutes at 350.

Nutrition Facts : Calories 1020.7, Fat 75.3, SaturatedFat 39.5, Cholesterol 412.4, Sodium 1733.8, Carbohydrate 37.5, Fiber 2.4, Sugar 9.3, Protein 48.9

Ingredients

3 hard-boiled eggs, sliced
7 ounces tuna
6 ounces crabmeat
6 ounces shrimp
2 cups medium white sauce
1/4 lb cubed cheese
1 (4 ounce) can mushroom pieces
1 (4 ounce) jar pimientos
1/4 cup onion, grated
1 cup dried breadcrumbs
1 cup butter

More about "seafood supreme recipes"

SUPREME SEAFOOD PIE - SOBEYS INC.

Web Apr 21, 2020 Directions. Step 1. Preheat oven to 425°F (220°C). Prick potatoes all over with fork. Microwave on HIGH until fork-tender, about …
From sobeys.com
4.5/5 (4)
Total Time 1 hr 20 mins
Servings 10
Calories 240 per serving

Preheat oven to 425°F (220°C). Prick potatoes all over with fork. Microwave on HIGH until fork-tender, about 15 to 18 min.
Meanwhile, melt 3 tbsp (45 mL) butter in large Dutch oven set over medium heat. Cook leeks, carrots, celery and garlic, stirring occasionally, 5 to 7 min. until softened. Stir in flour; cooking 1 min. Whisk in broth, 1/2 cup (125 mL) water and 3/4 cup (175 mL) milk until sauce is smooth. Cook until thickened, 2 to 4 min. Remove from heat; stir in Supreme Seafood Mix, dill, mustard and 3/4 tsp (4 mL) each salt and pepper. Set aside.
When potatoes are cool enough to handle, peel and mash with remaining butter, milk, salt and pepper until smooth.
Spoon seafood mixture into greased 13 x 9-in (3-L) baking dish (mixture will be slightly runny). Spoon potato mixture over top; spreading to edges of dish. Use a fork to lightly drag tines over potato mixture to create a pattern. Set baking dish on rimmed baking sheet and bake until filling is bubbling at edges and top is lightly golden, 25 to 30 min. Broil 2 to 3 min. until top is golden brown. Garnish with chives before serving.

Seafood Supreme Recipes

SEAFOOD SUPREME

This recipe is from a book my grandmother gave me. The front cover is missing so I'm not sure of the name of the book. My family all love this recipe. It's great for dinner on a cold winter's night. I serve it with creamed potatoes and crusty bread.

SEAFOOD SUPREME

This appetizer is perfect for a large gathering. The amount of shrimp/prawns you need for this recipe all depends on much your budget will allow you!!! You can use regular cocktail sauce or make up your own (there are many recipes at Zaar)

SEAFOOD SUPREME IN PUFF PASTRY SHELLS

These look really yummy! They can be added to or taken from - it is basically very easy. You can add vegetables, mushrooms, onions make them with only shrimp - there are a lot of variations. Found in "The Casual Cook" by Martha Strom, haven't made this as yet - but it sounds great.

SEAFOOD FETTUCCINE ALFREDO SUPREME

Make and share this Seafood Fettuccine Alfredo Supreme recipe from Food.com.

SEAFOOD PASTA SUPREME

This is a favorite healthy recipe that I serve to guests and always get rave reviews. This recipe comes from Jane Brody's Good Food Gourmet Cookbook. Cooking time does not include the pasta cooking time.

SEAFOOD SUPREME CASSEROLE

This is a very rich casserole that I've made a few times. We enjoy this with a green salad and some bread. I got this recipe from my grandmother years ago and have been making it ever since.

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