Best Connie Seafood Mix Recipes

Seafood Mix over Angel Hair Pasta image

Provided by Rita1652

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups milk
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon Old Bay Seasoning
nutmeg
1 -2 tablespoon olive oil
6 ounces red onions, chopped
4 cloves garlic, minced
5 ounces snow peas, slice on an angle
1 1/2 lbs lobsters, cut into the same size as shrimp or 1 1/2 lbs crab, all shelled and cleaned
1/2 teaspoon Old Bay Seasoning
2 tablespoons parsley, chopped
salt and pepper
1 lb angel hair pasta, cooked as directed on box

Steps:

In a pot melt butter and add flour stir to blend add milk, 1/2 old bay, and nutmeg stir and simmer till thickened.
Season seafood with old bay set aside.
In a hot large pan place oil, add red onion cook still softened add garlic, snow peas, shrimp, lobster cook stirring till seafood turns pink add crab meat, and (add more oil or butter if needed) parsley and salt and pepper and sauce.
Stir pasta into seafood mixture and garnish with parsley leaves.

Grilled Foil-Wrapped Seafood Mix image

Provided by IOjaw

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 small potatoes (thinly chunked)
1 tomatoes (diced)
2 cups frozen seafood, mix
1/2 cup frozen shrimp (peeled)
2 tablespoons fresh rosemary
2 garlic cloves (thinly sliced)
2 tablespoons olive oil
1 tablespoon white pepper
2 small bell peppers (gutted and diced)
1 (6 ounce) can tomato juice
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon cumin
2 tablespoons fresh parsley (chopped)
1 teaspoon powdered thyme

Steps:

Place two sheets of aluminum foil in a cross section and bring up edges.
Place potatoes, seafood mix, shrimp, tomato, and bell peppers in center of foil.
Thoroughly mix rosemary, garlic, pepper, cumin, thyme, parsley, tomato paste, soy sauce, tomato juice, and olive oil.
Pour on top of items in foil.
Gather the foil from the outside towards the center. Place one more layer of foil on the top of the foil circle. Turn over and cover with one last layer of foil.
At cooking time, place on grill on medium heat 15 - 20 minutes.
Flip over and cook for another 10 - 15 minutes
To keep warm, place on far edge of grill until ready to serve.
***To complete the dinner, mini-croissants and a small salad of greens dressed with a simple vinaigrette was added.

Nutrition Facts : Calories 235, Fat 9.1, SaturatedFat 1.7, Sodium 456.4, Carbohydrate 39.6, Fiber 13.4, Sugar 5.4, Protein 6.2

Sizzling Seafood Mix image

Provided by BETH ASERIT

Categories Healthy

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 14

100 g fish fillets
100 g squid (butterfly sliced)
50 g shrimp
100 g mussels
15 g garlic
50 g onions
40 g button mushrooms
35 g celery
20 g red bell peppers
2 tablespoons oyster sauce
2 tablespoons Kikkoman soy sauce
1 dash ground black pepper
1 teaspoon sugar
1 teaspoon cornstarch

Steps:

Deep fry fish fillet to brown.
(set aside.).
Remove squid skin, slice to butterfly.
1 1/2 size.
Unshell the shrimps.
Boil the mussel to remove from shell.
Sautee garlic and onion, drop the squid, shrimp, mussel and last the fried fish fillet.
add the remaining ingredeints and allow to boil for 2 minutes.
Thicken sauce with cornstarch.
serve in hot sizzling plate.