SEAFOOD IN TOMATO SAUCE
We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does! -Jeffrey MacCord, New Castle, Delaware
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 399 calories, Fat 17g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 834mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
SEAFOOD TRIO WITH FIRE ROASTED TOMATO GARLIC SAUCE
My husband and I came up with this delicious dish. It's so tasty, quick, and easy! Pair it with a good loaf of crusty bread to soak up all the wonderful broth! We love garlic so used a lot, but add to taste
Provided by cookiemakinmama
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- add onion to olive oil over medium heat.
- cook until translucent.
- add garlic and cook for 1-2 minutes.
- add tomatoes and chicken stock.
- bring to a boil.
- add seafood to pot and cover.
- cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.
Nutrition Facts : Calories 630.6, Fat 22.5, SaturatedFat 3.5, Cholesterol 379.2, Sodium 2754.8, Carbohydrate 28.9, Fiber 2.7, Sugar 7.4, Protein 75.4
QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE
Provided by Sunny Anderson
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
- Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.
FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
- Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g
SMOKED FISH TRIO
Yield Serves 6
Number Of Ingredients 14
Steps:
- In a small bowl whisk together sour cream and peppercorns. Sauce may be made 1 day ahead and chilled, covered.
- In a blender purée chives with oil and salt until smooth. Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids. Chive oil may be made 1 day ahead and chilled, covered. Bring chive oil to room temperature before proceeding. Whisk lemon juice into chive oil and season with pepper.
- In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper. On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette. On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.
SPICY SALMON FILLETS IN A TOMATO GARLIC SAUCE
I love it served on a bed of white rice; but for the timid, serve with boiled potatoes and sour cream to balance the fire.
Provided by AniSarit
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In an ovenproof frying pan, saute onion and garlic in olive oil until translucent and tender.
- Add red bell pepper, chopped tomatoes and cilantro, and continue sauteeing until everything is tender.
- In the meantime, in a small bowl, add the canned diced tomatoes, paprikas, cumin, salt, pepper, and water. Mix well.
- Add half this mixture to the pan, and cook for a few minutes more.
- Sprinkle the salmon with a tbsp or so of the hot paprika/cayenne, and rub it in the salmon.
- Add the salmon, skin side down, and cook for about 10min, until salmon looks cooked through about half the thickness.
- On top of the salmon, add the rest of the tomato-spice mixture (now nearly all the salmon should be in sauce), and continue to cook the salmon for a few minutes more - total around 10minutes.
- Pour lemon juice over the salmon, cover the pan with a lid, and cook till salmon is ready, about 5min.
- Remove cover and place pan in oven, and broil for around 7 minutes.
- Enjoy! (Don't forget to have a cup of ice water near).
Nutrition Facts : Calories 299.1, Fat 9.3, SaturatedFat 1.4, Cholesterol 59.1, Sodium 1472.9, Carbohydrate 31.9, Fiber 11.2, Sugar 11.2, Protein 28.8
SIMPLE ROASTED TOMATO AND GARLIC SAUCE
So simple and good for you! Perfect sauce for pizzas and pasta. Can be substituted for canned tomato sauce in any recipe. Doesn't require ripe tomatoes. Make lots when tomatoes are cheap, and freeze it in batches.
Provided by fishanyone
Categories Sauces
Time 1h
Yield 3 cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- Slice tomatoes in half. Slice top 1/2 inch off of garlic to expose cloves. Arrange garlic and tomatoes (cut side up) on foil-lined baking dish. Drizzle olive oil over garlic. (This will keep garlic from drying out and getting bitter.) Sprinkle with salt and pepper.
- Roast in 350 degree oven for 50-60 minutes. Remove from oven and let cool for easier handling.
- Pour juice out of tomatoes. Discard juice. Squeeze tomato pulp and roasted garlic into blender or food processor. Dicard tomato skins and garlic paper. Blend or process for 5-10 seconds to obtain a smooth consistency.
Nutrition Facts : Calories 43.4, Fat 1, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 8, Fiber 1.7, Sugar 3.3, Protein 1.7
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