226 seafood white cream Recipes

whit fish fillets, chopped coarsely, cooked prawns, shelled, deveined, butter, sour cream, dry white wine, lemon juice, fish stock granules, vegetable stock powder, fresh dill, chopped finely, frozen peas, potatoes, peeled and grated coarsely, baby capers, butter, melted

boned , skinned salmon fillet, uncooked shelled, deveined shrimp, bay scallops, egg whites, salt, cayenne, ground nutmeg, whipping cream, fresh chives or fresh tarragon sprigs, rinsed

fettuccine, salt, mixed seafood, butter, scallions, chopped tops and bulbs, garlic, minced (about 4 cloves), shallot, minced, dry white wine, butter, cream, tarragon, chopped (or 1/2 tsp dried tarragon), marjoram (or oregano), couple dashes tabasco sauce, sea salt , to taste, fresh ground black pepper , to taste, flat-leaf italian parsley, chopped

cod or 1 lb other white fish fillet, poached,cooled and shredded with fingers, shrimp, drained well (or more, if fresh , boil briefly to cook, if frozen, thaw and run under cold running water), tinned crabmeat, drained and shredded (or more , sometimes i don tsp use the crab and just use more whitefish and shrimp to make it more econo), spring onion, cleaned,white and crisp green part chopped into 1/4 inch slices, stalks celery, sliced thin, heads romaine lettuce , cut across into 1 inch strips, raw rice, boiled,drained and cooled (you can make the rice the day before), sour cream , plus, sour cream, mayonnaise, vinegar (or to taste), curry powder, salt and pepper

celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch pieces (1 1/3 cups), fresh lovage sprigs, coarsely chopped , or 1/4 cup coarsely chopped tender inner leaves from celery ribs, table salt, water, unsalted butter, oyster mushrooms, trimmed, diced (1/3-inch) fennel bulb (sometimes called anise; 5 oz), diced (1/3-inch) sweet onion such as vidalia or walla walla (2 1/2 oz), dry white wine, heavy cream, sea scallops (1lb ), tough muscle removed from side of each if necessary, jumbo shrimp (10 to 15 per lb ), peeled, shucked kumamoto oysters in their liquor, coarsely ground black pepper, coarse sea salt to taste, garnish: fresh lovage or celery leaves, chopped

white wine, shallot, minced, butter , cut into pieces, whipping cream, lemon , juice of

linguine, garlic, minced, butter, olive oil, dry white wine, three 14.5-oz cans diced (or whole ) tomatoes, salt and fresh ground pepper, red pepper flakes, butter, olive oil, jumbo or large shrimp, peeled and deveined, rinsed and dried, scallops, rinsed and dried, warm cream, fresh basil leaves , torn, fresh parsley leaves , torn

pasta shells, low-fat alfredo sauce, chardonnay wine or 3 tbsp other dry white wine, tomato, crabmeat, flaked, bay shrimp, shredded parmesan cheese, snipped fresh basil , use kitchen shears for this

garlic cloves, shallot, onion, red bell pepper, green bell pepper, vine-ripened tomato, hard-shelled clams (less than 2 inches in diameter) such as littlenecks, mussels (preferably cultivated), shrimp (about 1 lb), extra-virgin olive oil, dry vermouth, dry white wine, crumbled saffron threads, fish stock or bottled clam juice, heavy cream, sea salt, thawed frozen cooked crayfish tails (about 1/2 lb), chopped fresh sorrel leaves

egg whites, scallops, chopped, salt and freshly ground black pepper, heavy cream, cleaned and deveined shrimp, chopped, sea bass fillet, cut into 1/4-inch cubes, salmon fillet, cut into 1/4-inch cubes, cayenne pepper , to taste, pork casings, cleaned and soaked, fish stock or water, for poaching, canola oil, red onion, diced, well drained sauerkraut, sweet mustard, chopped fresh tarragon leaves

unsalted butter, louisiana jumbo lump crabmeat, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), worcestershire sauce (recommended : lea and perrins), blanched asparagus, sliced into 1/8-inch pieces, asparagus tips , 2 inches long, sliced lengthwise, salt, ground white pepper, lemon juice, extra-virgin olive oil, grated parmesan, fine french bread crumbs, louisiana oysters on the half shell, fine french ef = http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 703 715 >bread crumbs, grated parmesan, melted unsalted butter, divided, ground paprika, diced yellow onion, minced shallots, bay leaf, whole-leaf dried tarragon leaves, salt, ground white pepper, ground cayenne pepper, crab stock, dijon mustard, whipping cream, sliced green onions, louisiana jumbo lump crabmeat, egg yolk, sliced green onions, salt, ground black pepper, white vinegar, vegetable oil, red wine vinegar, creole mustard (recommended : zatarain s), sweet paprika, minced fresh garlic, salt, dried whole-leaf oregano, granulated white sugar, olive oil, cucumbers, cracked louisiana crab claws, fresh jalapeno pepper, egg yolk, salt, granulated white sugar, lemon juice, creole mustard (recommended : zatarain s), dry mustard powder (recommended : coleman s), white vinegar, minced fresh garlic, vegetable oil, sliced napa cabbage, sliced red cabbage, grated carrot, sliced green onions, chopped flat leaf parsley, water, lemon, salt, peeled louisiana shrimp, unsalted butter, softened, shelled pistachios, salt, chopped lime zest, lime juice, drops hot pepper sauce (recommended : tabasco), louisiana drum fish fillets, about 1/2-inch thick, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), clarified butter, unsalted butter, peeled louisiana shrimp, shrimp stock

saffron, white wine, olive oil, garlic, finely chopped, dried tagliatelle pasta noodles, mixed seafood , i used shrimp,scallops,littlenecks,and lobster tails and claws (some other options are mussels, squid, cod, or red mullett), heavy cream, salt & freshly ground black pepper, flat leaf parsley, chopped

butter, olive oil, double smoked bacon, diced, celery, diced, white onion, diced, garlic, minced, mixed seafood, diced (salmon, halibut, scallops, or lobster meat, small shrimp, baby clams), yukon gold potatoes, diced with skins on, white wine, lemon , juice of, whipping cream, chives, chopped, chili flakes, salt and pepper

fresh seafood (shrimp, scallops, lobster or crabmeat..even imitation crabmeat will work), angel hair pasta, uncooked, sliced fresh mushrooms, chopped green onion, dry white wine, garlic, minced, reduced-calorie stick margarine, flour, skim milk, nonfat sour cream, grated parmesan cheese, paprika

frozen puff pastry sheets (recommended : pepperidge farm), egg, beaten, butter, diced onion, diced fennel, garlic, minced, diced celery, cubed carrots, green peas, scallops, diced tasso ham, all-purpose flour, heavy cream, freshly ground nutmeg, seafood seasoning (recommended : everglades seasoning), fish-flavored bouillon cube (recommended : knorr s), lump crabmeat , picked over, shrimp, peeled and deveined, oysters, shucked, white pepper

shrimp , u-16-20 s (16 to 20 per lb), sea scallops , u-10 s (10 per lb), sea bass fillet, yellow bell pepper , julienned, red bell pepper , julienned, shiitake mushrooms , julienned, green onion, diced, cilantro, chopped, garlic, minced, ginger, minced, oyster sauce, sesame oil, kataifi (finely shredded filo dough), orange juice, lemon juice, fresh mango, chopped, chili sauce, sugar, distilled white vinegar, ginger, chopped, stalk lemon grass, white part only, minced, cornstarch mixed with cold water to make a slurry, crabmeat , picked, stalks minced lemon grass, white part only, eggs, heavy cream, sliced green scallions, salt and white pepper to taste, frozen puff pastry, mix crabmeat , lemon grass, eggs, cream, scallions

mixed shellfish (shrimp, lobster, crab, mussels, etc), white wine, butter, heavy cream, roma tomatoes, diced, white pearl onions, diced, shallots, tarragon, black and white langostino (lobster) ravioli

unsalted butter, at room temperature, all-purpose flour, milk, kosher salt, skinless white fish fillets, such as sole, flounder or cod, cut into 1/2-inch pieces, egg white, eggs, freshly ground white pepper, frshly grated nutmeg, extra-virgin olive oil, garlic cloves, thinly sliced, dry white wine, saffron threads, fish stock or bottled clam juice, heavy cream, fresh lemon juice, salt and freshly ground white pepper, swiss chard -- stems cut into 1-inch pieces, leaves left whole, minced chives