Ingredient: Tomato Paste

Irish_scallop_bisque

Irish Scallop Bisque

Irish Scallop Bisque

Here is a wonderful recipe for Irish Scallop Bisque.

According to beyondmeresustenance.com, a bisque is traditionally a cream and shellfish based soup of French origin. The mirepoix base in this one really bumps up the flavor, and the use of prepared shellfish stock makes this quick and easy. The author strongly recommends using an immersion blender to purée the soup as pouring hot soup into a blender is messy and can be dangerous.

Luxurious flavors abound in this creamy bisque! It’s perfect as an elegant starter course, or a light main course with bread and a salad…

If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.

Recipe by Oana Iancu as published on beyondmeresustenance.com.

For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/

Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Ingredients
Servings:
Instructions
  1. Ingredients: 8 large, fresh Motts Channel Seafood scallops olive oil to drizzle 1 quart seafood stock (4 cups) - click here for any easy recipe 3 stalks celery 2 medium carrots 1 large potato russet preferred 1 medium onion, chopped 3 tablespoons butter 1 teaspoon tomato paste 1 cup dry white wine (see notes) 2 bay leaves 1 teaspoon dried thyme leaves 1 tablespoon fresh 1 cup half and  half fresh chives for garnish sea salt and fresh ground pepper  Instructions 1. In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
  2. 2. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
  3.   3. Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
  4. 4. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
  5. 5. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives
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cioppino-cl-x

Cioppino

Cioppino is San Francisco’s signature dish, but seafood lovers everywhere will keep this recipe close to their hearts.

Recipe Credit:  Recipe courtesy of Coastal Living Photo Credits: Jennifer Davick; Styling: Ginny Branch

Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Instructions
  1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.
  2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)
  4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.
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Shrimp in a Skillet with Creamy Tomato Sauce

‪Shrimp in a Skillet with Creamy Tomato Sauce

Shrimp in a Skillet recipe, Motts Channel Seafood
Shrimp in a Skillet with Creamy Tomato Sauce

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No one seems to have time to spend in the kitchen these days. While going out is fun, ‘cooking in’ can be too and seafood is a favorite choice of mine for creating healthy and extraordinary meals that rival the taste of dining out. While it’s still cold at the beach, heat things up in your own kitchen with this simple to make shrimp in a skillet with creamy tomato sauce. Healthy and light you can keep the total meal calories to around 500 by following this plan:

  • 1 serving skillet shrimp in creamy tomato sauce
  • 1/3 cup polenta
  • tossed salad with 1 Tablespoon vinaigrette
  • white wine spritzer made with 4 oz. Chardonnay, 2 oz. sparkling water and garnished with fresh strawberries


Skillet Shrimp with Creamy Tomato Sauce
‪by Diane Boyd, M.B.A., R.D., L.D.N

Prep Time: 15 minutes
‪Cook Time: 5
‪Ingredients (serves 2)
‪1 Tablespoons butter
‪1/2 c. onion, chopped
‪1/4 cup white wine
‪3 tablespoons tomato paste
‪1/2 cup clam juice
‪2 Tablespoons nonfat Greek yogurt
‪1/2 pound fresh shrimp

Instructions

  1. Clean and devein shrimp. Store in refrigerator until ready to use.
  2. Add white wine and cook until wine is absorbed. Add tomato paste and clam juice. Cook one to two minutes over medium heat until combined.
  3. Remove from heat and pour sauce into container to refrigerate before adding nonfat Greek yogurt. (Cool for 15 minutes). Once cool, add nonfat Greek yogurt.Melt butter in saucepan. Add chopped onion and sauté til soft.
  4. Spray a 6 inch iron skillet with cooking spray and heat over medium high heat. Add shrimp and sauté until shrimp turns pink. Gently pour sauce over top shrimp and heat through. Serve immediately.

 

Diane Boyd, M.B.A., R.D., L.D.N. is the owner of Cape Fear Nutrition, a private nutrition practice in Wilmington, NC where she specializes in medical nutrition therapy, weight management and sports nutriiton. She is the consulting nutritionist for Cape Fear Sports Enhancement and promotes nutrition via workplace programs, freelance writing and recipe development. Her passion for fitness and eating well fuel the work she truly enjoys.

Shrimp in a Skillet with Creamy Tomato Sauce
Shrimp in a Skillet with Creamy Tomato Sauce
Print Recipe
A healthy and light meal
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
5 minutes 0 hour
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
5 minutes 0 hour
Shrimp in a Skillet with Creamy Tomato Sauce
Shrimp in a Skillet with Creamy Tomato Sauce
Print Recipe
A healthy and light meal
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
5 minutes 0 hour
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
5 minutes 0 hour
Ingredients
Servings: people
Instructions
  1. Clean and devein shrimp. Store in refrigerator until ready to use. ‪
  2. Melt butter in saucepan. Add chopped onion and sauté til soft.
  3. Add white wine and cook until wine is absorbed. Add tomato paste and clam juice. Cook one to two minutes over medium heat until combined.
  4. Remove from heat and pour sauce into container to refrigerate before adding nonfat Greek yogurt. (Cool for 15 minutes). Once cool, add nonfat Greek yogurt. ‪
  5. Spray a 6 inch iron skillet with cooking spray and heat over medium high heat. Add shrimp and sauté until shrimp turns pink. Gently pour sauce over top shrimp and heat through. Serve immediately.
  6. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  7. Present the dish with some fresh basil leaves on top.
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