Best Connie Seafood Mix Recipes

SEAFOOD SEASONING MIX

Steps:

• Mix dry ingredients together using a fork or place in a jar, cover and shake it thoroughly. Store in tightly covered container.

CONNIE SEAFOOD MIX

Steps:

• heat oil in large fry pan, add scallops, cook til opaque. remove from pan and place in bowl.(5 min).
• heat up shrimp in same pan til hot, remove and place in same bowl (3 min).
• simmer onions, green/red pepper in fry pan til tender not mushy (3 min).
• add all back together including veggies,in fry pan and simmer a few minutes to let flavors blend. add spices and stir.
• in kettle, boil carrots and broccoli til tender not mushy. remove and in same water add spagetti to boil. cook til your taste.
• pour seafood and veggie mix over completed pasta and serve.
• I sometimes add butter when cooking the onions to give a sweeter taste.
• This takes me 25 minutes to put on the table. It is a fast favorite for the family.
• Serve with crusty bread and YUM.

SIZZLING SEAFOOD MIX

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.

MIXED SEAFOOD CONGEE

Steps:

• In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain and reserve the soaking liquid. Remove and discard the stems, dice the caps and set aside.
• Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds. Add in the squid, clams, mussels and shrimp, and stir-fry until the shrimp tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, a pinch of salt and 2 pinches of ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy leaves. Simmer until the seafood is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately, garnished with the cilantro leaves.

SEAFOOD MIX IN CREAM SAUCE

Steps:

• Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.
• When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.
• Using a slotted spoon, transfer the seafood to a plate, cover with foil, and set aside.
• Pour the liquids out of the skillet, wipe it clean with paper towels (careful, it's hot), and add the remaining butter. Reduce the heat to medium.
• When the butter starts foaming, add the garlic to the skillet. Sauté, stirring, until fragrant, 30-60 seconds, depending on how hot your skillet is.
• Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
• Add the Parmesan cheese and gently stir until melted, about 30 seconds.
• Add the seafood back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.

SEAFOOD MIX OVER ANGEL HAIR PASTA

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

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.