Sues Olive Garden Sam Remo Seafood Dip Recipes

SUE'S OLIVE GARDEN SAM REMO SEAFOOD DIP

Sue's Olive Garden Sam Remo Seafood Dip image

Make and share this Sue's Olive Garden Sam Remo Seafood Dip recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories Crab

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces shrimp, drained, reserving liquid
6 ounces crabmeat, drained, reserving liquid
2 ounces cream cheese, cubed, and room temperature
2 tablespoons olive oil
2 tablespoons flour
1 pinch salt
1/8 teaspoon garlic, crushed
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 cup half-and-half
1 1/2 cups prepared marinara sauce (they use Barilla, drained to remove excess liquid)
1/4 cup fresh parmesan cheese, finely shredded, for topping

Steps:

In a 2 quart sauce pan on med-low temp, heat olive oil and blend in flour.
Add to flour, liquids from seafoods, and stir well.
To sauce, add cubed cream cheese, salt, crushed garlic horseradish, and stir.
until smooth.
Add Asiago and Parmesan cheeses, and stir until smooth.
When cheese is melted and sauce is smooth, add shrimp and crab. Let simmer until heated through.
Add half and half a little at a time, until seafood sauce starts to simmer, and begins to resemble warm pudding.
Let sauce simmer for 12 minutes, stirring frequently, so it will not scorch.
In a shallow baking dish, 9" in diameter, spray and place drained Marinara sauce, and carefully spoon seafood sauce on top.
Sprinkle with freshly shredded Parmesan cheese.
Place in a preheated oven at 325, for 10 minutes.
Dip should not be too browned on top. Keep an eye on it.

Nutrition Facts : Calories 696.5, Fat 41.3, SaturatedFat 16.4, Cholesterol 270.2, Sodium 2264.8, Carbohydrate 31.5, Fiber 1.1, Sugar 17.2, Protein 48.5

SAN REMO SEAFOOD DIP

San Remo Seafood Dip image

Make and share this San Remo Seafood Dip recipe from Food.com.

Provided by Texas Pete

Categories < 30 Mins

Time 20m

Yield 5 cups, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces shrimp, drained, reserving liquid
6 ounces crabmeat, drained, reserving liquid
2 ounces cream cheese, cubed, and room temperature
2 tablespoons olive oil
2 tablespoons flour
1 pinch salt
1/8 teaspoon garlic, crushed
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 cup half-and-half
1 1/2 cups prepared marinara sauce (they use Barilla, drained to remove excess liquid)
1/4 cup fresh parmesan cheese, finely shredded, for topping

Steps:

In a 2 quart sauce pan on med-low temp, heat olive oil and blend in flour.
Add to flour, liquids from seafoods, and stir well.
To sauce, add cubed cream cheese, salt, crushed garlic horseradish, and stir.
until smooth.
Add Asiago and Parmesan cheeses, and stir until smooth.
When cheese is melted and sauce is smooth, add shrimp and crab. Let simmer until heated through.
Add half and half a little at a time, until seafood sauce starts to simmer, and begins to resemble warm pudding.
Let sauce simmer for 12 minutes, stirring frequently, so it will not scorch.
In a shallow baking dish, 9" in diameter, spray and place drained Marinara sauce, and carefully spoon seafood sauce on top.
Sprinkle with freshly shredded Parmesan cheese.
Place in a preheated oven at 325, for 10 minutes.
Dip should not be too browned on top. Keep an eye on it.

OLIVE GARDEN SEAFOOD PASTA CHOWDER

Olive Garden Seafood Pasta Chowder image

I found this recipe on a website somewhere. My friends and I used to go to Olive Garden on Fridays just to get this soup....FORGET the salad! It may seem abit tedious but it's really not. I sometimes use imitation crabmeat AND throw in some extra baby shrimp.

Provided by Michelle S.

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 ounces small shell pasta
3 ounces crabmeat
6 tablespoons butter
1/2 lb fresh mushrooms, sliced
2 (1 ounce) packages newburg sauce mix
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onion

Steps:

Cook pasta according to package directions.
Sort through crab if using fresh for shell.
Melt butter in 3 quart.
non aluminum saucepan.
Add mushrooms; saute for 3 minutes.
Add sauce mix; stir well.
Add milk, water, and wine; stir well with a wire whisk until mixture comes to a boil.
Reduce heat simmer 5- 8 minutes, stirring constantly.
Add green onions, pasta and crabmeat; stir to combine.
Heat through, about 2- 3 minutes.

Nutrition Facts : Calories 473, Fat 24.9, SaturatedFat 15.3, Cholesterol 80.3, Sodium 398.5, Carbohydrate 43.1, Fiber 2.1, Sugar 2, Protein 17.5

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