Number of Servings:
4
Ingredients:
1 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped red pepper
2 tablespoons flour
2 cups diced potatoes
1 cup frozen whole-kernel corn
1 can (14.5 oz) vegetable broth
1 tablespoon chopped fresh thyme or 1 teaspoon dried
8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained
2 cups 2% milk
Chopped fresh parsley
Instructions:
Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender.
Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender.
Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.
A great dish for anytime of the week!
Number of Servings:
6
Ingredients:
1 (28oz.) can whole peeled tomatoes, undrained
1 Cup chicken broth
1/2 Cup chopped onion
2 Cloves garlic, minced
1 1/2 teaspoons dried oregano
1 (6oz.) package saffron rice
1 (10oz.) package frozen peas, thawed
1 (9oz.) package frozen artichoke hearts, thawed
6 oven-roasted drumsticks (about 1 pound)
1 (10oz.) package frozen cooked shrimp, thawed
7 Ounces surimi seafood, crab or lobster flavored, chunk style
1 (10oz.) can whole baby clams, drained
Instructions:
Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain. Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through.
Image Source: © Heidi Morton from iStockPhoto.com
Nutrition Information:
Calories: 524
Protein: 56g
Carbohydrates: 48g
Fat: 12g
Cholesterol: 200mg
Sodium: 1012mg
Percent Calories from fat: 20%
Number of Servings:
2
Ingredients:
6 – 26/30 Ocean Garden® Authentic Mexican Shrimp
6 – mussels
4 – little neck clams
½ - cup colored peppers, cubed
¼ - cup white onions, cubed
¼ - cup chorizo, cooked & drained
½ - garlic clove, minced
2 – Bay leaves
1 ¾ - cup white wine
2 - cups fish stock
3/4 – cup tomato sauce
5 – fingerling potatoes, cooked
3 – pieces fish (2 ounces each piece)
Instructions:
In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve.
Source:
Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec
