You can enjoy this recipe spread out on the picnic table or out on the patio with a cold beer, there’s nothing better than this Steamed Seafood Boil!

Steamed Seafood Boil

lb kielbasa, sliced

onions

dry white wine

salt

lemon

qts ice water

old bay

lbs red bliss potatoes, cut into quarters

lobsters

clams

corn,

shrimp,

Slice and Brown the Kielbasa on the bottom...

Slice and Brown the Kielbasa on the bottom of a steam pot for 5-8 minutes,

Add 2 chopped onions and cook until they...

Add 2 chopped onions and cook until they are translucent,

Add 3 cups of dry white wine, 1...

Add 3 cups of dry white wine, 1 cup of salt, juice of 1 lemon and 14-16 cups of ice water to the pot.

Cover the pot and let it come to...

Cook for 30 minutes.

Add 1 cup of Old Bay and increase...

Add 1 cup of Old Bay and increase the heat.

Add the steamer basket to the bottom of...

Add the steamer basket to the bottom of your pan and add 3 lbs of red bliss potatoes. Cover and cook for 10 minutes.

Add 2 1 1/2-2lbs whole live lobsters, 3...

Add 2 1 1/2-2lbs whole live lobsters, 3 dozen little neck clams, and 6 ears of corn, halved. Return to a boil and cook for 5 minutes.

Add 2 dozen shrimp and cook through, about...

Add 2 dozen shrimp and cook through, about 5 minutes.

Make this easy Cioppino Seafood Stew in your Instant Pot for your new favorite Cioppino Recipe. It is  low carb and full of flavor.

Cioppino Seafood Stew

Vegetable Oil

Canned Fire Roasted Tomatoes

Onion (diced)

Carrots (chopped, or 1 cup chopped bell pepper)

Water

white wine (or broth)

Bay Leaves

Tomato Paste

Garlic

fennel seeds

Oregano

Kosher Salt

Red Pepper Flakes

seafood

Lemon Juice

crusty bread

&nbsp;For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.&nbsp;

Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you're ready to eat, it's not necessary.

&nbsp;Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.

&nbsp;Serve with crusty bread to mop up all the delicious, savory broth you've just created.&nbsp;

Chilled Seafood Tower

oysters (raw, in the shell)

shrimp

mussels

lobster claws

lobster tails

king crab legs

salmon

lemon wedges

Fresh Dill, chopped

Ketchup

horseradish

lemon juice

anchovy paste

TABASCO® (or to taste)

Ghee (or clarified butter)

fresh parsely, chopped

Fresh Chives, chopped

TABASCO® Green Pepper (or to taste)

mayonnaise

sour gerkin pickles

capers

dijon mustard

TABASCO® Chipotle (or to taste)

Allow all frozen seafood to thaw in the refrigerator overnight.

Make sauces the night before to allow the flavors to combine.&nbsp;

Combine all Cocktail Sauce ingredients together and mix well. Store in a jar or covered container in the refrigerator.&nbsp;

In a small food processor, combine Remoulade ingredients. Pulse to combine. You want it to have a texture like a Tarter sauce, do not process until smooth.&nbsp;Store in a jar or covered container in the refrigerator.

In a small skillet, heat all ingredients for the Cowboy Butter for 2-3 minutes over medium to allow the garlic to cook and flavors to infuse. Store in a jar or covered container in the refrigerator, reheat just prior to serving.&nbsp;

Oysters, Cooked Shrimp and Smoked Salmon will be prepared just before serving, keep them in the fridge.&nbsp;

Prepare seafood for steaming; cut crab legs into individual servings by cutting at the knuckles. De-beard and scrub mussels, discard any that are open. Scrub clams.&nbsp;

In a dutch oven or other large heavy bottomed pot, steam crab legs, lobster tails, lobster claws, calms and mussels in 1 cup of dry white wine for 8 minutes.&nbsp;

Clams and mussels can be removed as soon as they OPEN, roughly 3 minutes to avoid overcooking. Allow the crab and lobster to steam for the full 8 minutes. Discard any clams or mussels that do not open.&nbsp;

Immediately place steamed seafood into an ice bath to cool it quickly and retain tender texture. Seafood can be steamed and chilled up to 24 hours before serving.&nbsp;

Fill your 3 tier tower with ice. Arrange chilled (cooked seafood) and sauces.&nbsp;

Carefully shuck raw oysters (last), add them to the tower and garnish with lemon wedges and fresh dill.&nbsp;

Seafood Paella

chicken stock

saffron threads,

olive oil

yellow onion, finely chopped

red bell pepper, finely chopped

garlic,

rice,

tomatoes

green peas

mussels,

clams,

parsley,

Switch up your regular enchiladas by changing the meat from chicken to crab for delicious, cheesy seafood enchiladas for an easy dinner.

Seafood Enchiladas

butter

lb imitation crab

onion (diced)

tsp salt

tsp pepper

tsp cilantro

sour cream

Mexican blend cheese (shredded)

tbsp enchilada sauce

burrito shells

Preheat the oven to 350F

Melt the butter in a deep skillet over medium heat

Add the crab meat, onion, salt, and pepper

Saute for about 3-5 minutes, until the onions are clear

Add the cilantro, sour cream, cheese, and 2 tbsp enchilada sauce

Place 1/4 of the filling on each burrito shell then wrap and fold

Add to a baking dish, fold side down

Pour remaining 2 tbsp of enchilada sauce over the center of the wraps

Bake for 25-30 minutes

Serve with sour cream and green onions for garnish

Seafood Spaghetti from Delish.com is the easiest way to impress. 

Seafood Spaghetti

spaghetti

lb. shrimp, peeled and deveined

lb. scallops, patted dry

Kosher salt

black pepper

shallot,

c. milk

c. low-sodium chicken or vegetable broth

c. Parmesan,

c. chopped tomatoes

c. parsley,

This is delicious!  Made some changes that my husband suggested so it was even better the second time I made it. Doubled everything except for the pasta, used half-and-half  instead of milk, wine instead of broth, package of grape tomatoes (halved them), added 10 oz. fresh spinach (cooked in microwave for two  minutes before adding), sprinkled in some Cajun spices and red pepper flakes, added two tablespoons cornstarch dissolved in 1/4 cup water to thicken the sauce.  We enjoy leftovers for quick meals and this reheats very well.

I follow and cook many recipes throughout the years. But this one was exceptional! Delicious! I added crab to the shrimp and scallops. I would add asparagus or spinach next time I think. This recipe was restaurant quality rather then home cooking recipe.

Made this tonight, it was very good, i did add some of the pasta water.  Only change i would make the next time is to double the sauce.

I have made this twice now and is my favourite seafood dish ever! My husband LOVES it. Double the sauce. Added mushrooms, spinach and sun-dried tomatoes. I use vegetable broth and cream instead of milk. For our seafood I did scallops, two lobster tails and shrimp. It’s a very versatile recipe.

Excellent. Sauce is thin like soup. Perfect for serving with lots of warm buttered french bread

Yummy

This is definitely a quick go to staple For last minute guests or a nice fresh meal. This recipe is great...but- a little bit of capers or A few olives are nice to come across. Seared halibut or cod, w gremolta can crown its finale. Oh, go with cream instead of milk, or use mascarpone 2 T... for creaminess. I really don’t Like changing someone recipe but I also appreciate other cooks interpretation.  CLEANer Recipe, (an alternative) Get Hot pan (wide and oversized)  bit of nonstick olive oil spray pinch of red chili flakes and sliced garlic don’t scorch!!! Seat and brown your scallops and shrimp (pull out and set aside) (mussels and clams steam) to seasoned pan 1/3c white wine(scrape up flavor to build broth( light sauce) cook until it is almost evaporated, Add 1 cup of broth or clam juice, chopped parsley, fresh chopped tomatoes, Zest of one lemon and it’s juice, 👌🏻(cut thin asparagus nice add in) once that tastes amazing  (could add capers NOT a lot, 1 T)  now add basil Chiffonade,  taste it 👀 ok then more pepper flakes?😎  put seafood back in. Turn heat off. (while all that’s going on have pasta cooking in salted water) lol... it’s quick dish... timing is cooking. I season my pasta. Drizzle quality olive oil on salted pasta, then lemon zest and shave grated Asiago. (2T) goes long way. Toss that pasta then swirl a heap of noodles On bed if arugula in shallow bowl Slot spoon the seafood then broth sauce... a shaved curl of Asiago fork and spoon...lemon basil....

Very good recipe! Used heavy cream instead of milk and added 1/2 white wine and 1/2 chicken broth for the first time making this recipe. Also added fresh spinach. Next time I would add fresh basil as well. The heavy cream adds a more creamy body to it. I think using milk as written would be a great choice for those wanting a lighter pasta dish.  I actually added the cream and Parmesan cheese last to the skillet before the pasta.

This dish is AMAZING!

My only suggestion is to save the liquid the scallops surrender as they cook, and use that instead of the broth. More "seafoody" that way.  Otherwise, I wouldn't change a thing.

This was so easy to make and so tasty!! My husband who is a meat and potatoes man loved it!!

Delicious! Of course I seasoned it much heavier then called for. I added garlic powder, onion powder, dill, oregano, crushed red. Also thickened sauce a bit with a cornstarch slurry. Will definitely make again.

Might I please have the name of the music?

Thanks

https://streaming.hearstdigitalstudios.com/dbc83a5d-8026-4b34-8054-9307ca9282ef/video_rover_16x9_1080p_hd_1534500900_72839.mp4

Seafood Spaghetti Was Made For Date Night

This easy seafood paella recipe with chorizo is the perfect way to feed a big family. A flavorful paella base with vegetables, crispy rice (thanks to the cast iron skillet), layered with shrimp, clams, and mussels on top. This shrimp, clam, mussel, and chorizo paella recipe is a flavor party in a skillet.

Seafood Chorizo Paella

lb large shell shrimp

lb littleneck or steamer clams, scrubbed

lb mussels, scrubbed

Links of Spanish Chorizo (12 ounces) (see note sliced

smoked paprika

onion,

garlic, minced

red bell pepper, diced

tomatoes (14.5 ounces)

seafood broth

clam juice (see note

rice

saffron threads

parsley

Lemon wedges,

Heat 3 tbsp oil in a large cast...

Heat 3 tbsp oil in a large cast iron skillet or paella pan over med/high heat, add chorizo and sauté until browned about 4 minutes. Using a slotted spoon, remove and set aside leaving juices in pan.

Lower heat to medium and add in diced...

Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers begin to soften. Add in the minced garlic and cook an additional minute until fragrant. Add 1/4 dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes. 

Add in the can of diced tomatoes, seafood...

Add in the can of diced tomatoes, seafood broth, and clam juice. Bring to a boil. Add in a pinch of saffron threads, chorizo, and rice. Stir the rice once so that the liquid is covering, lower the heat to low, cover, and simmer undisturbed for 15 minutes. (This allows rice to get crispy layer on the bottom).

After 15 minutes, remove the cover, and there...

After 15 minutes, remove the cover, and there should still be liquid that hasn't absorbed yet. Add in the frozen peas, stir to combine. Then add the seafood on top, with the opening of the clams/mussels facing up for them to easily open. Cover and cook an additional 15-20 minutes, until the clams/mussels have opened, and shrimp are pink/cooked through. Discard any mussels that have not opened. If clams are still shut, take a knife and try to wiggle it open to see if the muscles release and it opens.

Remove from heat, top with freshly chopped parsley,...

Remove from heat, top with freshly chopped parsley, serve with fresh lemon wedges and a bowl to discard shells in.

The best part of chowder is that you can make it thicker or thinner to your preference. 

New-Manhattan Seafood Chowder

yellow sweet pepper, chopped

onion, chopped

celery,

potato,

garlic

tbsp. all-purpose flour

white wine

heavy cream

thyme

bay leaf

(14.5 oz.) diced tomatoes, drained

oyster crackers and bread, to serve

Place clams in a large pot and cover with water. Bring to a boil; reduce heat and simmer, covered, 6–10 minutes. Using a slotted spoon, remove clams from pot and discard any that have not opened. Strain liquid through a mesh strainer lined with a coffee filter into a heatproof bowl and set aside.

Remove clams from shells and coarsely chop; set aside.

In the same pot, melt butter over medium heat. Add bacon and cook until fat is rendered but bacon is still soft. Add pepper, onion and celery. Cook and stir 7–8 minutes or until vegetables are just tender-crisp. Add potato and garlic and cook 5 minutes more.

Sprinkle flour over the potato mixture and stir to combine. Gradually whisk in 1 1/2 cups of the reserved cooking liquid, whisking until there are no lumps. Whisk in white wine and cream. Add thyme, bay leaf and salt and pepper to taste. Bring to a boil then reduce to a simmer, uncovered, for 12–15 minutes or until potatoes are tender.

Stir in tomatoes, shrimp and cooked clams. Return to a simmer and cook 1–2 minutes or until heated through. Remove thyme and bay leaf.

This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.

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