Zippy Seafood Stew Recipes

ZIPPY BEAN STEW

This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! -Debbie Matthews, Bluefield, West Virginia

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 11

Zippy Bean Stew image

Steps:

In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.

Nutrition Facts : Calories 208 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein.

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
2 cups frozen corn, thawed
1 can (4 ounces) chopped green chiles, undrained
3 cups water
2 medium carrots, sliced
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder

ZIPPY BEAN STEW

I found this recipe in the Light & Tasty magazine, and I make it at least once a week. A whole pot will due all week. It tastes even better when reheated. I changed it a little bit. It was a originally a slow cooker recipe, but since I'd rather cook it on stove top, it works the same. And takes a lot less time. Serve with cornbread or Recipe #51400.

Provided by GloriaAnn

Categories Stew

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

Zippy Bean Stew image

Steps:

In a large pot, combine all the ingredients.
Bring to boil on medium heat for 15-30 minutes.
Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
Add seasonings to taste (2 teaspoons of salt ought to be enough).
Add other seasonings--spice it up a bit.
This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
Switch the beans around.
I will use lima beans, or great northern beans.
Any type of bean can be substituted.
Heck, use 4 different types of beans.
It makes for a great healthy meal.
You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
It's a very flexible recipe you can add your own stuff to.

Ingredients

2 (14 1/2 ounce) cans chicken broth (I used garlic, low sodium can be used as well)
2 (16 ounce) cans kidney beans, drained
2 (15 ounce) cans pinto beans, undrained (you can drain if you like)
2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
2 (4 ounce) cans chopped green chilies, undrained (optional)
2 (15 ounce) cans corn, undrained (doesn't matter whether it's golden corn or white corn. Either is fine. If you use cream corn it tend)
1 -3 cup water
4 medium carrots, chopped
1 onion, chopped
4 garlic cloves, minced
4 teaspoons chili powder
salt (optional)
1 dash cayenne pepper

ZIPPY SWEET-AND-SOUR MEAT LOAF

Put this zippy twist on your meatloaf dinner. It is a sweet and sour taste which will delight your family. They will be requesting all the time.-Deb Thompson, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Zippy Sweet-and-Sour Meat Loaf image

Steps:

In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf., Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 7-8 minutes; let rest 5 minutes. Microwave 1-3 minutes longer until no pink remains and a thermometer reads 160°; drain. , Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 944mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 25g protein.

Ingredients

1 large egg, lightly beaten
5 tablespoons ketchup, divided
2 tablespoons prepared mustard
1/2 cup dry bread crumbs
2 tablespoons onion soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar

ZIPPY SUMMER SHRIMP

My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them! Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all!

Provided by REBECCADK

Categories Seafood Shellfish Shrimp

Time 20m

Yield 6

Number Of Ingredients 9

Zippy Summer Shrimp image

Steps:

Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Nutrition Facts : Calories 238 calories, Carbohydrate 2.2 g, Cholesterol 230.4 mg, Fat 13.9 g, Fiber 0.5 g, Protein 25.1 g, SaturatedFat 2.1 g, Sodium 459.3 mg, Sugar 0.4 g

Ingredients

⅓ cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds shell-on deveined jumbo shrimp
¼ cup lemon juice
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper

More about "zippy seafood stew recipes"

SEAFOOD STEW FOR TWO RECIPE | BON APPéTIT

Web Sep 22, 2015 Step 1. Thinly slice half of fennel bulb; set aside. Coarsely chop other half. Heat 2 Tbsp. oil in a medium heavy pot over medium …
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4.9/5 (9)
Estimated Reading Time 4 mins
Servings 2

Thinly slice half of fennel bulb; set aside. Coarsely chop other half. Heat 2 Tbsp. oil in a medium heavy pot over medium-low. Add chopped fennel, celery, leek, garlic, and bay leaf. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft but have not taken on any color, 10–12 minutes.
Meanwhile, remove shells and heads from all but 2 prawns (keep shells and heads for making broth).
Once vegetables are soft, increase heat to medium and add prawn heads and shells and saffron (if using). Cook, stirring occasionally, until shells are bright pink, about 4 minutes. Add wine and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 3 minutes. Add half of tomatoes and 4 cups water. Bring to a strong simmer, then reduce heat and simmer, uncovered, until reduced by about one-third and flavors have melded, 60–70 minutes.
Remove from heat and purée mixture with an immersion blender until smooth (or let cool slightly and purée in batches in a blender). Strain broth through a fine-mesh sieve into a large measuring glass or bowl (you should have about 3½ cups).

Zippy Seafood Stew Recipes

ZIPPY BEAN STEW

This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! -Debbie Matthews, Bluefield, West Virginia

ZIPPY BEAN STEW

ZIPPY SWEET-AND-SOUR MEAT LOAF

Put this zippy twist on your meatloaf dinner. It is a sweet and sour taste which will delight your family. They will be requesting all the time.-Deb Thompson, Lincoln, Nebraska

ZIPPY SUMMER SHRIMP

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