Hi - I bought this medley a couple of weeks ago and would like to make
something good with it - any ideas (so far I've thought of a mexican
seafood soup). It has shrimp, bay scallops and calamari rings in it
(frozen).

Thanks!

S_S wrote:
> Hi - I bought this medley a couple of weeks ago and would like to make
> something good with it - any ideas (so far I've thought of a mexican
> seafood soup). It has shrimp, bay scallops and calamari rings in it
> (frozen).
>
> Thanks!
>

tempura!

--

saerah

http://anisaerah.blogspot.com/

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S_S wrote:

> Hi - I bought this medley a couple of weeks ago and would like to make
> something good with it - any ideas (so far I've thought of a mexican
> seafood soup). It has shrimp, bay scallops and calamari rings in it
> (frozen).

I buy the same medley, and here are some of the things I make:

Seafood canneloni
Thai seafood soup
Kung Pao seafood
Seafood curry
Seafood salad

Bob

Steam it and then put it on white rice.

"S_S" > wrote in message
oups.com...
> Hi - I bought this medley a couple of weeks ago and would like to make
> something good with it - any ideas (so far I've thought of a mexican
> seafood soup). It has shrimp, bay scallops and calamari rings in it
> (frozen).
>
> Thanks!
>

On 2 Jan 2006 19:48:14 -0600, "Bob Terwilliger"
> wrote:

> Seafood curry

Can you share this recipe? I keep walking past that stuff in the
store, but haven't a clue what I'd do with it if I bought it.

Also, this isn't in the frozen section. Can I freeze what I don't use
and thaw it for later use?

Thanks!
Carol

In article .com>,
"S_S" > wrote:

> Hi - I bought this medley a couple of weeks ago and would like to make
> something good with it - any ideas (so far I've thought of a mexican
> seafood soup). It has shrimp, bay scallops and calamari rings in it
> (frozen).
>
> Thanks!
>

I've used that stuff to make seafood chowders, but I generally use it in
a stir fry and serve it over rice.

It also makes interesting Omelettes.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

S_S wrote:
> Hi - I bought this medley a couple of weeks ago and would like to make
> something good with it - any ideas (so far I've thought of a mexican
> seafood soup). It has shrimp, bay scallops and calamari rings in it
> (frozen).
>
> Thanks!


My vote's for cioppino. Some good sourdough, red wine, friends or
friend, and lots of time. Nothing better. Yes, cioppino recipes will
call for lots of fish and shellfish. But it's Italian seafood stew,
and like all stews, you just use what you have.

S_S wrote:
> Hi - I bought this medley a couple of weeks ago and would like to make
> something good with it - any ideas (so far I've thought of a mexican
> seafood soup). It has shrimp, bay scallops and calamari rings in it
> (frozen).
>
> Thanks!

S_S,

My vote's for cioppino. Some good sourdough, red wine, friends or
friend, and lots of time. Nothing better. Yes, cioppino recipes will
call for lots of fish and shellfish. But it's Italian seafood stew,
and like all stews, you just use what you have.

Ken

Damsel wrote:

>> Seafood curry
>
> Can you share this recipe? I keep walking past that stuff in the
> store, but haven't a clue what I'd do with it if I bought it.

When it comes to seafood curries, I have recipes for Chinese curries, Thai
curries (red, yellow, green, or Panang), South Indian curries, North Indian
curries, Goan curries, and Jamaican curries. Do you have any preference
other than "not spicy"?


> Also, this isn't in the frozen section. Can I freeze what I don't use
> and thaw it for later use?

If you're talking about mixed seafood, I wouldn't recommend it.

Bob

On 2 Jan 2006 22:45:03 -0600, "Bob Terwilliger"
> wrote:

> Damsel wrote:
>
> >> Seafood curry
> >
> > Can you share this recipe? I keep walking past that stuff in the
> > store, but haven't a clue what I'd do with it if I bought it.
>
> When it comes to seafood curries, I have recipes for Chinese curries, Thai
> curries (red, yellow, green, or Panang), South Indian curries, North Indian
> curries, Goan curries, and Jamaican curries. Do you have any preference
> other than "not spicy"?

Penzey's Sweet Curry.

> > Also, this isn't in the frozen section. Can I freeze what I don't use
> > and thaw it for later use?
>
> If you're talking about mixed seafood, I wouldn't recommend it.

It comes in huge packages. I'll just keep walking past it and
wondering what could have been. <G>

Carol

Damsel wrote:

>>>> Seafood curry
>>>
>>> Can you share this recipe? I keep walking past that stuff in the
>>> store, but haven't a clue what I'd do with it if I bought it.
>>
>> When it comes to seafood curries, I have recipes for Chinese curries,
>> Thai curries (red, yellow, green, or Panang), South Indian curries, North
>> Indian curries, Goan curries, and Jamaican curries. Do you have any
>> preference other than "not spicy"?
>
> Penzey's Sweet Curry.

Okay, here's a generic curry method:

Slice an onion and a bell pepper. Heat several tablespoons of oil in a
skillet over medium-high heat. Add the sliced vegetables and 2-3 teaspoons
of the curry powder and cook until the vegetables become limp.

[Optional: Add half a can of coconut milk at this point and cook until it
comes to a boil and reduces a bit.]

Add half a pound of mixed seafood, stir well, lower the heat to medium-low
and cover the pan. Residual heat and steam should cook the seafood in about
3 minutes.

There are lots of ways to tweak this method: You can start by liquefying the
onion with the curry powder and a little water in a mini-chopper. You can
add whole cloves and cinnamon sticks to the oil and cook them to extract
their flavor before you add the onions and peppers. You don't HAVE to
include bell peppers (but onions are universally called for). You can add
blanched carrots, broccoli, or whatever other vegetable strikes your fancy.
I'm told -- though I've never tried it -- that using coconut milk and
spinach together is yummy.


> It comes in huge packages. I'll just keep walking past it and
> wondering what could have been. <G>

Well, you can TRY freezing it. If you're going to take that route, you
should portion it out into meal-packets as soon as you get it home, and then
freeze it immediately. If you've got a foodsaver (which I don't), all the
better. Otherwise, just try to get as much air out of the packets as
possible. But it won't be as good as if it had been frozen as soon as it
was pulled from the sea, and it won't be as good as if you'd cooked it that
same day.

Bob

"S_S" > wrote in message
oups.com...
> Hi - I bought this medley a couple of weeks ago and would like to make
> something good with it - any ideas (so far I've thought of a mexican
> seafood soup). It has shrimp, bay scallops and calamari rings in it
> (frozen).
>
> Thanks!
>

It's at least 50% water and in my opinion quite unusable in many dishes
though soup would possibly work. Sauté it and you'll see what I am talking
about.

Paul

In article <nmyuf.93$QI6.51@trnddc07>,
"Paul M. Cook" > wrote:

> "S_S" > wrote in message
> oups.com...
> > Hi - I bought this medley a couple of weeks ago and would like to make
> > something good with it - any ideas (so far I've thought of a mexican
> > seafood soup). It has shrimp, bay scallops and calamari rings in it
> > (frozen).
> >
> > Thanks!
> >
>
> It's at least 50% water and in my opinion quite unusable in many dishes
> though soup would possibly work. Sauté it and you'll see what I am talking
> about.
>
> Paul
>
>

I've generally been ok with it, cooking it hot and fast in butter and
dumping it into buttered rice. The rice soaks up the juice for a very
nice flavor.

I rinse all the ice crystals off first in a screen colander and don't
recall getting THAT much water cookoff from it??????

But, I've only ever used the generic/store brand of seafood mix.
Contains squid rings and tentacles, mussels, shrimp, and a few scallops.

I like to add sliced mushrooms to that, but pre-cook those as mushrooms
DO cook off a lot of liquid. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"sarah bennett" > wrote in message
. net...
> S_S wrote:
> > Hi - I bought this medley a couple of weeks ago and would like to make
> > something good with it - any ideas (so far I've thought of a mexican
> > seafood soup). It has shrimp, bay scallops and calamari rings in it
> > (frozen).
> >
> > Thanks!
> >
>
> tempura!

Exactly where my mind went immediately! Bet it would be great.



Shaun aRe