Soup, Stew, and Chili forum: Seafood Soups and Stews

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Feb 5, 2010 12:31 PM CST
Name: Patricia
Central TX 7b/8a
Seafood Soups and Stews
[Last edited Mar 11, 2010 11:35 AM CST]
Quote | Post #10997 (1)
Mar 11, 2010 11:34 AM CST
Name: Patricia
Central TX 7b/8a

1 bell pepper, finely chopped
4 stalks celery, finely chopped
1 bunch green onions, finely chopped
1 medium onion, chopped
1/2 c butter or margarine
1/2 c flour
2 c half-and-half
enough milk to achieve desired consistency
16 oz Mexican Velveeta cheese, cubed
4 oz can mushroom pieces, optional
2 lbs small shrimp, cooked and peeled *See NOTE at end.
2 c cooked rice
grated Parmesan cheese, if desired

Saute pepper, celery, green onions, and onion in butter in large stock pan over low heat for 10 min or until tender. Stir in flour and then half-and-half. Cook over low heat, stirring constantly, until thickened. Add milk until it is the consistency you want.
Add cubed Velveeta and stir until melted. Add shrimp and mushrooms and stir gently. Heat thoroughly over low heat and stirring to prevent sticking and scorching.
Serve in bowls over cooked rice. Sprinkle with Parmesan cheese, if desired.

*NOTE: Chicken or crawfish can be substituted for shrimp.
Mar 17, 2010 10:57 AM CST
Name: Patricia
Central TX 7b/8a

1/2 c uncooked wild rice
1/2 c onion, chopped
1/4 green pepper; diced
1 rib celery, sliced
1/2 c fresh mushrooms; diced
1/4 c butter
1/2 c flour
2 1/2 c chicken broth or bouillon
2 c half-and-half
1/4 c white wine
2 cans (6.5-oz) minced clams
salt and pepper to taste

Partially cook wild rice about 20 minutes in boiling water (only 5 minutes if presoaked). Meanwhile, saute onion (diced), green pepper, celery and mushrooms in butter or margarine until tender. Blend in flour, stirring until mixture is bubbly. Gradually stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in half-and-half and wine. Simmer about 10 minutes. Stir in clams with juice and wild rice, drained, if necessary. Season with salt and pepper or hot sauce. Simmer about 20 minutes longer.
8 servings.

Source: The Dallas Morning News
Mar 30, 2010 3:01 PM CST
Name: Patricia
Central TX 7b/8a

1/4 c butter or margarine
2 onions, chopped
2 to 3 cloves garlic, minced
1 green bell pepper, diced
1 1/2 lb small shrimp, peeled and deveined
8 oz cream cheese
14.5 oz can tomatoes and green chiles
2 (14 oz each) cans cream-style corn
1 TBSP fresh basil, minced, or 1 tsp dried basil
3 c milk
1 tsp black pepper
1/2 tsp cayenne pepper (or more if you desire)
salt to taste
4 green onions, chopped

Melt butter in saucepan over medium heat. Saute onions, bell pepper, and garlic about 5 min or until onion turns translucent. Add shrimp and saute another 5 min until shrimp turn pink. Add cream cheese and stir until melted. Add tomatoes, corn, basil, milk, black pepper, and cayenne pepper. Turn down heat and simmer about 10 min. Taste and add salt and adjust spices. Add green onions and serve.

Mar 30, 2010 3:56 PM CST
Name: Patricia
Central TX 7b/8a

1 1/2 TBSP paprika
1 tsp cayenne pepper
1 1/4 tsp white pepper
1 1/2 tsp oregano
1 TBSP salt or to taste
2 TBSP garlic powder
1 1/4 tsp sugar
12 corn tortillas
vegetable oil for frying
8 green onions, finely chopped
2 1/2 c onion, chopped
1 c fresh cilantro, chopped
2 to 3 jalapenos, finely chopped
6 c tomatoes, chopped
3 c tomato juice
3 c water
1 1/2 lb small shrimp, peeled and deveined
16 oz Monterey jack cheese, shredded
3 avocados, diced

In a small bowl, mix together paprika, cayenne pepper, white pepper, oregano, salt, garlic powder, and sugar. Set aside.
In 4 qt Dutch oven, put a couple of inches of vegetable oil and heat to almost boiling. Cut tortillas into strips 1/2" wide. Fry in batches until golden brown and drain on paper towel.
When oil has cooled a little, remove all but 4 TBSP. Saute scallions, onion, cilantro, and jalapeno until onion is just transparent. Stir in tomatoes and spice mix and simmer 10 min. Add tomato juice and 3 c water and simmer 10 min longer. Add shrimp and cook another 5 min until shrimp are pink and done.
Place a layer of tortilla strips in the bottom of the bowl and ladle in soup. Top with shredded cheese and avocado.

Jan 11, 2012 7:24 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Mediterranean Seafood Stew

2 lg. leeks, white and pale green parts only
1 ½ lbs. fennel (2 lg.), trimmed and finely chopped
2 ¼ lbs. tomatoes, chopped
2 loves garlic, chopped
Salt and pepper
4 sprigs fresh thyme
8 sprigs fresh flat-leaf parsley, stems and leaves, separated
1 lb. mussels, beards removed, scrubbed.
1 lb. shrimp (16 to 20 count.) shelled and deveined
12 oz. skinless cod fillet, cut into 4 inch pieces
2 tsp. extra virgin olive oil
4 crusty dinner folls

1. Cut root ends from leeks. Cut each leek lengthwise in half, then into 1/4 inch thick slices. Place in large bowl of cold water. With hands, swish leeks to remove grit. Repeat process, changing water several times. Drain
2. Transfer leeks to 6-qt. slow cooker bowl along with fennel, tomatoes, garlic1 teaspoon freshly ground black pepper. With kitchen twine, tie thyme and parsley stems together. Bury in vegetable mixture.
3. Cover with lid and cook o high 3 hours. Stir in mussels and shrimp and lay fish on top. Immediately cover and cook 30 to 40 minutes longer or until mussels open and shrimp
4. Divide mussels among serving dishes. Discard herb bundle. Divide remaining stew among serving dishes. Drizzle oil over stew. Chop reserved parsley leaves and sprinkle over stew. Serve with rolls
Makes four main dish servings.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .

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