Best Chunky Seafood Sauce Recipes

SPICY HONEY LIME SHRIMP RECIPE

Spicy Honey Lime Shrimp Recipe image

Mouthwatering, easy 15 minute meal!

Provided by The Chunky Chef

Time 15m

Number Of Ingredients 12

Ingredients

3 Tbsp vegetable oil
1 Tbsp unsalted butter
1 - 1 1/2 lbs peeled and deveined shrimp ((16 or 20 count per pound is optimal))
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp chili powder
1/8 tsp cayenne pepper
1/3 cup honey
1 1/2 Tbsp soy sauce ((reduced sodium))
3 - 5 cloves garlic (minced or grated)
1 tsp sriracha sauce
1 - 2 limes (juiced)

Steps:

Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne.
Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate.
Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet.
Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat.
Serve with lime wedges and minced cilantro if desired.

Nutrition Facts : Calories 511 kcal, Carbohydrate 31 g, Protein 60 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 722 mg, Sodium 2877 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving

BEST SEAFOOD CHOWDER

Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

CHUNKY MARINARA SAUCE

Chunky Marinara Sauce image

You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.

Provided by CALEIGHSMOM

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
½ teaspoon dried oregano
¼ teaspoon salt

Steps:

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 442.7 mg, Sugar 4.7 g

SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE

Shrimp with Chunky Tomato-Saffron Sauce image

Categories Herb Pasta Tomato Appetizer Valentine's Day Shrimp Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free

Yield 4 first-course or 2 main-course servings

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 large shallots, chopped
1 pound uncooked large shrimp, peeled, deveined, tails left intact
1 tablespoon tomato paste
1/2 cup dry white wine
1/8 teaspoon dried crushed red pepper
2 generous pinches saffron threads
1 14 1/2-ounce can diced peeled tomatoes in juice
4 large garlic cloves, minced
1/2 teaspoon grated orange peel
1/2 cup whipping cream
Salt and pepper
8 ounces fettuccine
1 teaspoon minced fresh oregano
1/4 cup minced fresh parsley

Steps:

Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.
Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.