Best 3 Aqua Star Seafood Medley Recipes

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

SEAFOOD MEDLEY

Steps:

• In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

SEAFOOD MEDLEY IN GARLIC WINE SAUCE - RECIPE

Steps:

• Thaw and drain the seafood medley if frozen.
• Set aside until ready to cook.
• Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
• Add the olive oil and let it warm up.
• Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
• After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
• Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
• Add the seafood and cook just until the shrimp turn pink about 5 minutes.
• Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
• Mix the softened butter with the flour to make a very thick paste for lack of a better word.
• Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it.
• Do so twice more until all of the paste is absorbed.
• Add the sherry and cook for about a minute.
• Carefully add the cooked seafood back into the pan and stir gently.
• Lower the heat and cook for about a minute until it is warmed through.
• Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.