Creole Seafood Supreme Recipes

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Steps:

• Melt cream cheese and 6 tablespoons butter in microwave; set aside.
• Saute shrimp, green onions, bell pepper, and celery in remaining 2 tablespoons butter, app. 5 minutes or until just soft.
• In a large bowl, combine soup, mushrooms, hot sauce, garlic salt, Worchestershire, and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine.
• Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.
• Spoon into a greased, 3 quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika.
• Bake at 350, for 30 minutes, or until bubbly.

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Steps:

• Blend the first 3 ingredients. Mix well. Spread mixture over a large decorative glass dish.
• Top with enough cocktail sauce to cover the dish.
• Chop enough shrimp to scatter around the dish.
• Top with mozzarella cheese, green onions, green pepper and tomatoe.
• Chill for 2 - 3 hours before serving.
• Serve with assorted crackers.

Steps:

• 1.Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• 2.Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• 3.Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• 4.Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Steps:

• Heat oil in a large nonstick skillet over medium high.
• Add shrimp and cook about 2 minutes on each side, or until they just turn pink (they will cook more later).
• Remove from the pan.
• Add the onion and garlic to the skillet and cook 3 to 4 minutes, stirring, or until the vegetables are softened.
• Add the peppers and cook another 3 to 4 minutes, again stirring frequently.
• Add the tomatoes and old bay and bring to a boil.
• Reduce the heat to medium and simmer for 5 minutes.
• Stir in the shrimp and cook 2 to 3 minutes, or until they are heated through.
• Remove from heat, stir in the parsley; serve immediately.

Steps:

• Melt butter in a medium saucepan; stir in flour, salt, cayenne, curry, sauces, and then gradually add the milk.
• Stir while bringing to the boil; simmer 3 minutes.
• Add fish, soup and cream.
• Heat through and then pour into a casserole dish.
• Top with breadcrumbs and brown under grill or in the oven.