Best Bonnies Shrimp And Scallop Stew Recipes

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CIOPPINO



Cioppino image

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 55m

Yield 13

Number Of Ingredients 18

¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed

Steps:

  • Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  • Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  • Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g

SHRIMP AND SCALLOP STEW



Shrimp and Scallop Stew image

Martha Stewart recipe from a cast iron booklet that came with my cast-iron enameled 3 qt. Dutch Oven/stew pot. It is described as a hearty seafood dish that is delicious over rice. I'd like a nice crusty bread.

Provided by Oolala

Categories     Stew

Time 27m

Yield 4 serving(s)

Number Of Ingredients 15

2 large leeks, white and light reen parts only, washed
2 tablespoons olive oil
2 teaspoons garlic, chopped, about 3 cloves
1 teaspoon jalapeno pepper, finely chopped
1 medium carrot, peeled
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 cups canned tomatoes, chopped, with juice
1 cup dry white wine
1 cup water
3/4 lb medium shrimp, shelled, deveined, tail on
3/4 lb sea scallops or 1 large bay scallop
3 tablespoons fresh cilantro, coarsely chopped

Steps:

  • Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
  • In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
  • Add leeks and garlic; saute until translucent, about 7 minutes.
  • Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
  • Cook until tender, 4-5 minutes.
  • Add tomatoes, wine and 1 cup water; cover.
  • Bring to a boil, and lower heat to medium; cook 5 minutes.
  • Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.

Nutrition Facts : Calories 327, Fat 9.3, SaturatedFat 1.3, Cholesterol 157.7, Sodium 1275.7, Carbohydrate 16.4, Fiber 2.2, Sugar 5.3, Protein 33.4

SCALLOP AND SHRIMP CHOWDER



Scallop and Shrimp Chowder image

My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.

Provided by Sherrie

Categories     Soups, Stews and Chili Recipes     Chowders

Time 6h50m

Yield 8

Number Of Ingredients 11

4 cups chicken broth
4 potatoes, cut into cubes
1 (14 ounce) can whole kernel corn, drained
1 onion, chopped
¼ cup flour
1 cup heavy whipping cream
½ pound sea scallops
½ pound peeled, deveined, and cooked shrimp
¼ cup dry potato flakes
¼ teaspoon garlic pepper
1 pinch salt, to taste

Steps:

  • Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
  • Cook on Low until potatoes are tender, about 6 hours.
  • Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g

CIOPPINO (SEAFOOD STEW)



Cioppino (Seafood Stew) image

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
  • Remove pot from heat. Stir in parsley. Season with salt and pepper.

BONNIE'S SHRIMP AND SCALLOP STEW



BONNIE'S SHRIMP AND SCALLOP STEW image

Fresh seafood is a rare treat in the desert because we live many miles from an ocean. However, you would never know that this dish isn't right off the Fisherman's Wharf in San Francisco, CA. This recipe is made from frozen shrimp and scallops and contains a secret ingredient. If you have access to fresh seafood, by all means...

Provided by BonniE !

Categories     Seafood

Time 1h

Number Of Ingredients 14

12 ounces or about 16 large, frozen, scallops uncooked
12 ounces extra large, frozen shrimp, cooked, tails removed
2 anchovies, packed in olive oil, rinsed and minced
1 medium fennel bulb, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon olive or grape seed oil
5 cups water with 4 teaspoons chicken flavored better bouillon stirred in
2 cans italian diced tomatoes and juice with garlic, oregano and basil
1 can, 15 ounces, artichoke bottoms, one-inch dice
juice of a half lemon
1 teaspoon dried leaf basil
1/4 teaspoon cayenne pepper
2/3 cup, uncooked elbow macaroni. i used barilla, gluten free.

Steps:

  • 1. Chop the artichoke bottoms and set aside.
  • 2. Chop the fennel bulb, onion and mince the garlic.
  • 3. Place the shrimp in a bowl of water to thaw. You will add the shrimp in the last step, just to heat it through. It is already cooked. This will keep it from getting tough.
  • 4. Thaw the scallops according to package directions.
  • 5. Heat one tablespoon of olive oil in a large soup pot over medium heat. Add minced garlic and chopped onion and cook until tender and brown, stirring frequently.
  • 6. Add the chopped fennel bulb and cook about five minutes more.
  • 7. Add the minced anchovies to the chicken broth and stir. They are soft; you can easily mash them with a fork. The addition of anchovies , which is the secret ingredient, adds great fish flavor to the stew, and no you won't taste anchovies!
  • 8. Then add the broth and anchovy mixture to the pot. Add tomatoes, lemon juice, basil and cayenne. Bring to a boil, reduce heat, cover the pot and simmer 15 minutes.
  • 9. Add pasta to the pot and cook 10 minutes, stirring once.
  • 10. Add the scallops and chopped artichoke bottoms.
  • 11. Simmer over low heat 10 minutes more, then add the shrimp just to warm through and serve immediately with some crusty bread. Enjoy!

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