MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
- Add onions and garlic to food processor and coarsely puree.
- Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
- Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
- Cover, and cook, stirring occasionally, 20 minutes.
- Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
- Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
- Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
- Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
- Re-cover and cook, while shaking pan occasionally, until all shells open.
- Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
- Serve with optional garnishes.
- ------------------------------------------OR---------------------------------------------.
- Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
- Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
- Bring to the table in the casserole dish; pass optional garnishes.
Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2
MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA
Provided by Jill Silverman Hough
Categories Tequila Sauté High Fiber Cinco de Mayo Dinner Mango Avocado Summer Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For salsa:
- Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- For seafood:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
- Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
- What to drink:
- Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.
MEXICAN SEAFOOD SAUTÉ WITH AVOCADO-MANGO SALSA
Steps:
- salsa Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled. seafood Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper. Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour. Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 1 1/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON MARISCOS)
Steps:
- Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.
- Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
- In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve.
- To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla.
- When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
- Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste.
SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA
I have to admit that this was based on "Bubbas Seafood Nachos," Paula Deens Brothers recipe; but a few other recipes got mixed in as well and they ended up blending together which I think turned out really good. I primarily make mine with crab and shrimp because the price is right, but feel free to add scallops and lobster for a spectacular dish. Just use what is available in your area. Shrimp, crab, lobster and scallops or any combination - Whatever you like best. I like to make these in individual aluminum foil pouches so each person gets their own, but you can also serve this family style. And, most importantly ... don't forget the mango salsa. It is a perfect compliment to this dish and what makes it special. And like any nachos, the condiments ... lettuce, tomatoes, sour cream, olives, avocado, and lime are a must - but use the condiments that you like best. These aren't every day nachos, but these are great party food or a great Friday night dinner. Serve these with a big bowl of soup, and dessert for a fun movie night or game night. Note: The sauce is made very quickly, even buying pre grated cheese can help if time is a factor; and now-a-days, you can even find frozen mango which will work if fresh is not available. It sounds more difficult than it is, and it really isn't a hard dish at all.
Provided by SarasotaCook
Categories Mexican
Time 30m
Yield 6-8 Individual servings, 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Pre-heat the oven to 350, middle shelf. I use a large 13x9" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
- Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
- Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
- Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
- Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
- As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!
Nutrition Facts : Calories 941.9, Fat 60.1, SaturatedFat 28.7, Cholesterol 232.3, Sodium 1547.4, Carbohydrate 59.5, Fiber 5, Sugar 9.4, Protein 44.4
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE
Provided by Rob Levitt
Categories Soup/Stew Olive Sauté High Fiber Wheat/Gluten-Free Dinner Bass Clam Squid Healthy Potluck Bon Appétit
Number Of Ingredients 21
Steps:
- For salsa verde:
- Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
- For seafood stew:
- Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
- Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
- Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.
FRESH SEAFOOD SALSA
I adapted this recipe after having the lobster-shrimp ceviche at San Pedro restaurant in Hudson, Wisconsin. You'll find many uses for this versatile dish. You can substitute the shrimp and scallops with lobster or any hearty white fish. All measurements are approximate. The seafood cooks in the lime juice...there is no need to cook it ahead.
Provided by SilverOpera
Categories Sauces
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Chop all fresh ingredients and place in a large bowl.
- Add the chopped seafood.
- Slowly add lime juice until everything is just covered. You may need more than is recommended in the ingredients list.
- Add seasoning salt, pepper, and red pepper flakes.
- Feel free to add tomatoes, corn, or anything else you might like. It is also okay to use all shrimp or all scallops or to substitute in just about any other shellfish or white fish that you like.
- Refrigerate at least 3 hours.
- You can drain off a little of the lime juice if you like, but I don't find this necessary.
- Season with salt and pepper to taste.
- Serve with tortilla chips or as a garnish to a fish dish. I'm sure you can find many uses for this delicious salsa!
Nutrition Facts : Calories 65.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 64.6, Sodium 118.5, Carbohydrate 4, Fiber 0.7, Sugar 1.4, Protein 11.1
SEAFOOD TART IN A CRISPY POTATO CRUST WITH SALSA
Steps:
- Place a large baking sheet on the middle shelf of the oven and preheat the oven to 450̊ F. Coat an 11-inch round tart pan (with a removable bottom) with nonstick cooking spray. Set aside. In a large bowl combine the potatoes, the cheese, the eggs, the salt, the pepper and the tarragon. Mix well. Press the potato mixture on the bottom and up the sides of the prepared pan. Set the pan on the preheated baking sheet and bake until the crust is set and light brown, about 15 - 17 minutes. Remove tart pan from the oven and set on a rack while preparing filling. Reduce oven temperature to 350̊ F. Heat the oil in a large skillet until hot but not smoking. Add the mushrooms, the garlic and the chili. Saute until the mushrooms begin to soften, about 5 - 6 minutes. Add the lobster, the crab and the shrimp. Cook for 3 minutes. Remove from heat and whisk in the cheese, the cream, the eggs and the tarragon. Pour the seafood mixture into the potato shell. Return the tart to the oven and bake until the filling is set and the top of the tart is golden, about 20 - 22 minutes. Remove from oven and set on rack for 15 minutes before cutting into wedges. Remove outer ring of tart pan. Cut into wedges. Serve warm or at room temperature, passing salsa. For salsa: In a medium bowl whip cream to soft peaks. Fold in sour cream, lemon juice, cucumber, chili, pepper and tarragon. Transfer to a small serving bowl and pass with quiche
MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA
In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- For salsa:
- Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- For seafood:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
- Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and saut until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
- What to drink:
- Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because its refreshing, crisp, and slightly spicy.
- add your own note
SEAFOOD SALSA
This is one of my favorite recipes. I always make a big bowl of this salsa for camping and everybody loves it, it goes great with corona!! One year my brother ate half the bowl of salsa and i asked how the heck did u do that and he looked at me all bloated and said "i could'ent stop"!! Im like ow well you have to deal with the...
Provided by bernadine whipple
Categories Salsas
Time 1h
Number Of Ingredients 17
Steps:
- 1. chopp all vegetables, peel cucumbers and chopp into pieces, chopp tomatos,chopp cilantro,chopp red and green pepper,chopp avocado in pieces,chopp sliced water chestnuts,chopp jalapenos in tiney pieces deseeded,chopp banana pepper,chopp sweet onion,chopp yellow squash in tiny peices. put in BIG bowl.
- 2. then add pound of shrimp and chopp crab in pieces to bowl. mix all... then add jar of salsa and juice of lime.then add V8 to thickness that you like. mix well..
- 3. i love lime chips with salsa, but you can choose any that you like.. enjoy!! Note-you can use food processor, i just like my veges chopped bigger..
SEAFOOD SAUTÉ WITH AVOCADO-MANGO SALSA
Number Of Ingredients 17
Steps:
- For salsa: Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled. For seafood: Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper. Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 15 minutes and up to 30 minutes. Do not let seafood turn opaque Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and saute until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; saute until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Do not overcook. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
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