SPICY SEAFOOD STEW
The hardest part of this quick and easy recipe is peeling and dicing the potatoes-and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. -Bonnie Marlow, Ottoville, Ohio
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.
Nutrition Facts : Calories 229 calories, Fat 2g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 19g protein.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
SPICY SEAFOOD STEW OVER LINGUINE
Make and share this Spicy Seafood Stew Over Linguine recipe from Food.com.
Provided by Gingerbear
Categories Stew
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 22
Steps:
- Fill stockpot with water and salt, and bring to a rolling boil.
- Heat oil over medium heat in large sauté pan or a 5-quart stock pot.
- Sauté onions till translucent.
- Add garlic, green pepper, chili flakes and cayenne pepper.
- Stir over medium heat for 2 minutes, deglaze with red wine.
- Reduce by 1/4 and add fresh tomatoes, crushed tomatoes, re-hydrated sun dried tomatoes and water.
- Reduce heat and simmer.
- Slice tilapia fillet in 2-inch strips.
- Add mussels, clams, prawns, squid and tilapia.
- Cover and simmer 57 minutes or until all the clams and mussels are open, and the tilapia and shrimp are opaque.
- Cook and drain linguine (or your favorite pasta will work).
- Place into a serving bowl.
- Ladle spicy tomato broth onto linguine.
- With tongs grab all the shellfish and mollusks and place on top of sauce and pasta.
- Sprinkle fresh herbs on top and serve.
Nutrition Facts : Calories 1734.4, Fat 62.9, SaturatedFat 9.3, Cholesterol 205.2, Sodium 4549.6, Carbohydrate 212.8, Fiber 17.5, Sugar 15.6, Protein 72.5
SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring water to boil in covered pot for fettuccine.
- Crush garlic.
- Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
- Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
- Add all the raw seafood, and cook for about 2 minutes.
- Cook the fettuccine.
- Wash, dry and mince parsley.
- Add cooked shrimp to the sauce; season with pepper, and heat through.
- Drain fettuccine, and top with sauce; sprinkle with parsley.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 6 grams, Carbohydrate 113 grams, Fat 9 grams, Fiber 12 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2187 milligrams, Sugar 14 grams, TransFat 0 grams
SPICY FRESH SEAFOOD CIOPPINO
Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. -Doris Mancini, Port Orchard, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.
Nutrition Facts : Calories 259 calories, Fat 7g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 1057mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.
ZUPPA DI PESCE FRA DI AVOLO
An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.
Provided by Charles Anthony
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 10
Number Of Ingredients 17
Steps:
- Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
- Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
- Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
- About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.
Nutrition Facts : Calories 775.2 calories, Carbohydrate 80.5 g, Cholesterol 329.5 mg, Fat 17.2 g, Fiber 6.8 g, Protein 72 g, SaturatedFat 2.6 g, Sodium 957.3 mg, Sugar 0.5 g
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