VENETIAN SHRIMP AND SCALLOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
- Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
- Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
VENETIAN SEAFOOD STEW
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Discard the bay leaf.
- Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot. Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
- Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl. Cover. Add the remaining fish stock to the pot along with the fennel, carrots and wine. Bring to a simmer and add the shrimp.
- Cook about 2 minutes, until the shrimp turn pink. Transfer them to a dish and cover. Add the salmon and sea bass fillets to the pot, cook about 2 minutes, turn the pieces of fish over and return the mussels, cockles or clams and shrimp to the pot. Add the scallions and season with salt and pepper. Add the beans; bring to a simmer. Stir in the remaining olive oil and serve in bowls.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 18 grams, Carbohydrate 39 grams, Fat 28 grams, Fiber 13 grams, Protein 71 grams, SaturatedFat 5 grams, Sodium 2155 milligrams, Sugar 3 grams, TransFat 0 grams
VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
More about "venetian seafood stew recipes"
VENETIAN FISH SOUP RECIPE - QUICK FROM SCRATCH ITALIAN
From foodandwine.com
4/5
- Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
- In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves. Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves.
- Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer. Simmer until the fish and shrimp are just done, about 2 minutes.
CIOPPINO (SEAFOOD STEW) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (15)Calories 243 per servingCategory Entree or Side Dish, Seafood, Soup
VENETIAN SEAFOOD STEW - LIFE IN ITALY
From lifeinitaly.com
Servings 4Total Time 1 hr 20 minsCategory Main Course
VENETIAN STEW | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
BEEF STEW RECIPE {HOMEMADE & FLAVORFUL} - SPEND …
From spendwithpennies.com
VENETIAN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
10 MOST POPULAR VENETIAN SEAFOOD DISHES - TASTEATLAS
ITALIAN SEAFOOD STEW RECIPE - MARCO CANORA - FOOD
From foodandwine.com
VENETIAN SEAFOOD STEW - BIGOVEN
From bigoven.com
FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SOUTHERN VENISON STEW | MEATEATER COOK
From themeateater.com
CULINAIRE #11.1 (MAY 2022) BY CULINAIRE MAGAZINE - ISSUU
From issuu.com
VENETIAN SEAFOOD STEW - RECIPECIRCUS.COM
From recipecircus.com
RECIPES - TRADER JOE'S
From traderjoes.com
DIABETIC SEAFOOD STEW RECIPES | DIABETIC GOURMET MAGAZINE
From diabeticgourmet.com
ASTRAY RECIPES: VENETIAN SEAFOOD STEW
From astray.com
FISH AND VEGETABLE SOUP - EATINGWELL
From eatingwell.com
HOW TO MAKE SERPENT STEW - SEA SERPENT RECIPES - PRO GAME GUIDES
From progameguides.com
VENETIAN FISH STEW RECIPE - BBC FOOD
From bbc.co.uk
You'll also love