|by Judy Bastyra|
Explore the amazing versatility of the wok in this special collection of fabulous dishes with a Far Eastern Flavor.
Results 1 - 10 of 39 for seafood bisque
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Place the lobsters ... 30 minutes. Season with white pepper and salt to taste. Strain the bisque and add the lobster meat. Serve immediately. Serves 4.
De-head and peel prawns and place shells and heads into a medium saucepan. Add mussel shells, parsley, peppercorns and salt. Just cover with cold ...
Some heavy cream ... for a richer bisque. Melt butter ... tomato soup and sherry. Blend well. Add seafood and heat slowly for 20 minutes. Yield: 4 servings.
Combine chowder and milk; heat to boiling. Add mushrooms with liquid and crabmeat. Heat through. Stir in sherry just before serving. Float a bit of ...
Put scallops in a bowl with the wine. Cover and vent. Microwave 2 to 3 minutes on High. Then pour in a large pot. Add remaining ingredients and ...
Saute shrimp with all ingredients except crabmeat and cheese. Cook 15-20 minutes, then add crabmeat and cheese. Cook 5 minutes more. Serve as a soup ...
Fry bacon. Remove bacon; let cool and crumble. Saute garlic and onions in bacon grease until soft. Add shrimp and scallops and cook until done. Add ...
Make white sauce ... Combine with thawed seafood. At this ... and crumbs. Bake at 425 degrees for 10 to 20 minutes until brown and bubbly. Serves 4 to 6.
Heat together. Garnish with cheese, or croutons, or almonds, or parsley. Serves 4 to 6.
In saucepan, simmer shrimp in 2 cups water until pink, drain and dice. Reserve 1 cup cooking liquid. Melt butter in saucepan, add onion, mushrooms ...
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