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Directions. Step 1 Dry the seafood with paper towels, then chill it uncovered while preparing the sauce and topping. Step 2 Heat the broiler to high and place a rack 4 inches from the heat. Step 3 Heat 4 tablespoons of the butter with the olive oil in a small saucepan over medium heat until bubbling. Add the shallot and cook it until it starts.

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Thaw and rinse shrimp and scallops; pat dry with paper towels. Lightly season with salt and black pepper. Stir well and set aside. In the meanwhile, chop herbs and vegetables. Heat oil in a large skillet over high heat until simmering. Add ginger, garlic, green onion and red chili flakes in the skillet.

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Place the packets on a sheet pan and roast at 350 degrees F for 15-20 minutes. Using a spatula, place the fish in the center of a bowl (or plate) and place the clams, mussels, and shrimp around the fish. Pour the juice from the packet over the seafood and garnish with chopped parsley and crushed red pepper flakes.

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Cook vegetables, stirring often, for 5 minutes. Add beer, stock, filé, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through.

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Stir in Thai Kitchen@ Roasted Red Chili Paste (1 1/2 Tbsp) and mix with the herbs. step 11. Place all of the celery, green jalapeno peppers, and red bell pepper in the skillet and sauté for a minute. step 12. Add peeled and deveined large shrimp and sliced sea scallops. step 13. Sprinkle with salt and pepper.

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In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce, and stir as it reduces over high heat.

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When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water. Simmer for 30 minutes. At least. You can simmer it for longer if you so desire. Before serving, add the seafood. Make sure that the water is boiling when the seafood is added.

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Bake until the top is golden brown. This sumptuous casserole is easy and perfect as a seafood entrée. Recipe by Baked Bree. Shrimp And Grits Casserole. The classic southern seafood combo of shrimp and grits gets a spicy boost with this easy to make casserole rendition. Grits are cooked smooth, creamy and cheesy thanks to the addition of Gouda.

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Preheat the broiler. In a medium bowl, combine the butter, garlic, lemon juice, paprika, salt, and pepper; mix well. Place the cod fillets on a broiler pan or rimmed baking sheet and brush with some of the butter mixture. Broil 5 minutes. Add the shrimp and scallops to broiler pan, brush with remaining butter mixture, and broil 8 to 10 minutes.