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;

This is a rich seafood gumbo that can be made with whatever combination of seafood suits you. I&#039;d choose shrimp and/or crab, plus some fish. Smoked fish or smoked oysters is a good choice. too. You need to make a broth for this recipe. Use this crab broth recipe, adding fish bones or shrimp shells to it if you have them. 

Seafood Gumbo

recipe, seafood broth ((see headnotes))

peanut oil

bacon fat

flour

onion,

green bell pepper, chopped

celery stalks, chopped

jalapeno peppers, chopped ((optional))

garlic powder

paprika

black pepper

oregano

cayenne

celery seed

Salt

shrimp

firm white fish,

crabmeat ((optional))

oysters ((optional))

file gumbo powder

green onions

Hot sauce

Heat the seafood broth in a pot. You want it steaming, not simmering. In another large soup pot, heat the oil and bacon fat over medium-high heat. Stir in the flour and make sure there are no lumps. Cook this roux until it is the color of dark chocolate, which will take anywhere from 40 minutes to an hour. You will want to use a wooden spatula or spoon to stir. You will also want to lower the heat as the roux browns, until its at low heat when the roux is ready. Drink beer and listen to Cajun music while doing this. It helps.&nbsp;

When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Cook this, stirring often, for about 5 minutes.&nbsp;

Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups. 

Add salt to taste and simmer gently for 30 minutes to an hour, stirring from time to time. The roux should not break, but if oil starts pooling on the surface of the gumbo, skim it off.&nbsp;

Add all the seafood and the file powder. Simmer this gently for 15 minutes. Add salt and hot sauce to taste and serve, garnished with the green onions, along with some rice or potato salad. 

Enjoy your special date night with Seafood Doria, an impressive yet simple Japanese rice gratin dish topped your choice of seafood over buttery rice with cheese.

Seafood Doria

unsalted butter ((for greasing gratin dishes))

broccoli

Gruyere cheese ((for topping))

Tbsp panko (Japanese breadcrumbs) ((for topping))

Italian parsley ((for garnish))

onion

mushrooms ((cremini

½ Tbsp unsalted butter

servings cooked Japanese short-grain rice

tsp black pepper

manila clams

baby scallops

shrimps

calamari

garlic

Tbsp extra-virgin olive oil

white wine ((or water))

unsalted butter

Tbsp all-purpose flour (plain flour)

milk

seafood sauce ((see the instructions))

soy sauce

Gather all the ingredients.

Grease the gratin dishes with ½ Tbsp (7 g) butter.

Using the tip of a sharp knife or hands, cut off the smaller stalks of broccoli from the larger central stalk to remove whole florets, rotating the head of broccoli as you go.

In a small saucepan, bring water to a rapid boil. Add a big pinch of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1.5 minutes. Remove with a fine mesh and plunge immediately in the ice water to stop cooking. Drain and set aside.

Preparation:

Chop the onion finely and cut the mushrooms into thin slices.

In a large frying pan, heat 1 ½ Tbsp (21 g) butter over medium heat. Add the onion and sauté until tender.

Add the mushrooms and sauté till tender. Then add the steamed rice, break the big chunks of rice and combine well.

Season with kosher salt and freshly ground black pepper. Divide the rice into 4 portions and transfer to the individual gratin dishes. Cover with aluminum foil and keep warm.

Butter Rice:

Clean clams and scallops. Peel and devein shrimp if necessary. Cut the squid body into rings. Also cut the garlic cloves into thin slices.

In a large frying pan, heat 2 Tbsp olive oil and cook sliced garlic on medium heat until fragrant. Then add all the seafood into the pan.

Stir fry to coat the seafood with oil. Add ½ cup white wine and cover with a lid. Cook covered until all the clams open up.

Once all the clam shells are open (dispose of any unopened ones), season with freshly ground black pepper. Then remove all the seafood to a plate/bowl and cover with aluminum foil, set aside.

Reduce the remaining seafood sauce in the frying pan until the sauce is reduced in half, roughly ¼ cup. Keep the sauce in a bowl or measuring cup.

Seafood Mix:

In a large frying, heat 4 Tbsp (56 g) unsalted butter on medium-low heat. Once melted, add 4 Tbsp all-purpose flour to the pan.

Blend the flour with butter until no more lumps. Keep stirring to avoid burning the roux.

Gradually add warm milk, a tiny bit at a time. Combine the flour mixture and milk well, scraping the bottom of the pan, before adding more milk.

Once blended well, season with kosher salt. Add ¼ cup reserved seafood sauce and keep stirring to combine with the béchamel sauce.

Add 1 tsp soy sauce and mix well to combine. Keep stirring and cook on low heat until the desired consistency.

Bechamel Sauce:

When the sauce consistency thickens and you can draw a line on the bottom of the pan, add the seafood.

Mix well and add the blanched broccoli.

Pour the seafood mix and béchamel sauce on the butter rice in gratin dishes. Make sure each one gets all the different ingredients.

Sprinkle with freshly grated Gruyere cheese and panko bread crumbs for crispy texture.

Set the oven setting to broil (high) and preheat for 5 minutes. Broil for 2-3 minutes until the cheese has melted and turns golden color on top. Garnish with parsley and serve warm.

Assembly:

Keep the leftover in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

To Store

https://www.youtube.com/watch?v=hxoLOQxrVM0

Seafood Doria is a popular Japanese yoshoku dish, this delicious dish features creamy seafood over buttery rice and topped with cheese.

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Ingredients:

½ Tbsp. (7 g) unsalted butter for greasing gratin dishes
1 small head broccoli
A big pinch of kosher salt for blanching
A small block Gruyere cheese for topping
2 Tbsp. panko for topping
Italian parsley for garnish

Butter Rice

½ large onion
4 cremini or button mushrooms
1 ½ Tbsp. (21 g) unsalted butter (if you use salted, reduce adding salt while cooking)
4 large bowls of steamed rice (1.8 lb, 800 g)
A pinch of kosher salt
Freshly ground black pepper

Seafood & Sauce

16 manila clams
24 baby scallops
12 large shrimps
4 small calamari
2 garlic cloves
2 Tbsp. olive oil
½ cup (120 ml) white wine

Bechamel Sauce

4 Tbsp. (57 g) unsalted butter
4 Tbsp. (30 g) all-purpose flour
2 cups (480 ml) warm milk
¼ cup (60 ml) reserved seafood sauce (see in recipe)
Freshly ground black pepper
1 tsp. soy sauce

Instructions ▶ http://www.justonecookbook.com/seafoo...

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How To Make Seafood Doria (Recipe) シーフードドリアの作り方（レシピ）

Chilled Seafood Tower

oysters (raw, in the shell)

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;

This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd!

Seafood Boil

lemons (divided use)

Old Bay seasoning (plus more for garnish)

garlic (smashed)

small Yukon gold potatoes (halved)

clams (scrubbed)

crab legs (pre-cooked)

sausage

shrimp (peeled and deveined (leave tails on))

butter

parsley

Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.

Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.

Add the potatoes to the pot and cook for 8 minutes.

Add the lobster tails and cook for 5 minutes.

Add the clams, crab, and corn, and cook for 5 minutes.

Add the shrimp and sausage and cook for 2-3 minutes.

Drain the seafood mixture from the pot, reserving 1 cup of the broth.

Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.

Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

This seafood pasta with creamy garlic sauce is the perfect dinner recipe, whether you need to get dinner on the table fast or impress guests.

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