20 Delicious Recipes for Bag of Mixed Seafood You Must Try

Unlock the ocean’s bounty right in your kitchen with our roundup of 20 Delicious Recipes for a Bag of Mixed Seafood! Whether you’re craving quick weeknight dinners, cozy comfort food, or something to impress at your next gathering, we’ve got you covered. Dive into these mouthwatering dishes that transform simple mixed seafood into extraordinary meals. Ready to get cooking? Let’s make every bite count!

Garlic Butter Seafood Pasta

Feast your senses on this Garlic Butter Seafood Pasta, a dish that combines succulent seafood with rich, aromatic garlic butter sauce. Perfect for a weeknight dinner or a special occasion, it’s ready in under 30 minutes.

Ingredients

• 8 oz linguine pasta
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp parsley, finely chopped
• 1/2 tsp red pepper flakes
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat a large skillet over medium-high heat. Add 2 tbsp butter until melted and slightly bubbling.
3. Add shrimp and scallops to the skillet. Cook for 2 minutes per side, until just opaque. Remove seafood and set aside.
4. In the same skillet, add remaining 2 tbsp butter and minced garlic. Sauté for 30 seconds until fragrant.
5. Pour in white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes until reduced by half.
6. Stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer for 3 minutes until sauce thickens slightly.
7. Return cooked seafood and pasta to the skillet. Toss to coat evenly in the sauce. Cook for 1 minute to heat through.
8. Garnish with chopped parsley and serve immediately.

Unbelievably creamy and packed with flavor, this pasta dish boasts a perfect balance of spice and richness. Serve with a crisp white wine and crusty bread for an unforgettable meal.

Spicy Cajun Seafood Boil

Just when you thought seafood couldn’t get any better, this Spicy Cajun Seafood Boil takes it to the next level. Packed with bold flavors and a kick of heat, it’s a feast for the senses.

Ingredients

• 2 lbs live crawfish, purged
• 1 lb large shrimp, head-on
• 1 lb smoked sausage, sliced into 1-inch pieces
• 4 ears corn, halved
• 1 lb small red potatoes
• 1/2 cup unsalted butter, clarified
• 1/4 cup Cajun seasoning
• 2 tbsp garlic, minced
• 1 lemon, quartered
• 1/2 cup fresh parsley, chopped

Instructions

1. Fill a large stockpot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add the Cajun seasoning and minced garlic to the boiling water, stirring to combine.
3. Tip: For an extra layer of flavor, add the lemon quarters to the boiling water.
4. Add the red potatoes to the pot and boil for 10 minutes until slightly tender.
5. Add the corn halves and smoked sausage slices, boiling for another 5 minutes.
6. Tip: Ensure the sausage is fully submerged to infuse the broth with its smoky flavor.
7. Add the live crawfish and head-on shrimp, cooking for exactly 3 minutes until the shrimp turn pink.
8. Tip: Overcooking the seafood will make it tough, so time this step carefully.
9. Drain the boil and transfer to a large serving platter.
10. Drizzle the clarified butter over the top and sprinkle with chopped parsley.

Fiery and fragrant, this seafood boil is a messy, hands-on delight. Serve it newspaper-lined tables for an authentic, communal dining experience.

Creamy Seafood Chowder

Make this creamy seafood chowder for a comforting meal that’s rich in flavor and easy to prepare. Perfect for chilly evenings, it combines fresh seafood with a velvety broth.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1 lb mixed seafood (shrimp, scallops, and clams)
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, celery, and carrots. Sauté for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle all-purpose flour over vegetables, stirring constantly for 2 minutes to create a roux.
5. Gradually whisk in seafood stock, ensuring no lumps remain. Bring to a simmer.
6. Reduce heat to low. Stir in heavy cream and simmer for 10 minutes, stirring occasionally.
7. Add mixed seafood and fresh thyme leaves. Cook for 5 minutes until seafood is just opaque.
8. Season with salt and freshly ground black pepper to taste. Serve hot.

Enjoy the chowder’s creamy texture and the delicate sweetness of the seafood. For an extra touch, garnish with a sprinkle of fresh parsley or a dash of paprika.

Seafood Paella with Saffron

You’ve likely heard of paella, but our Seafood Paella with Saffron takes this classic to new heights. Perfect for a weekend feast, it’s a vibrant, flavorful dish that’s surprisingly straightforward to make.

Ingredients

– 2 cups Bomba rice
– 4 cups seafood stock, heated
– 1/2 cup extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 red bell pepper, julienned
– 1/2 tsp saffron threads, crushed
– 1 lb mixed seafood (shrimp, mussels, squid), cleaned
– 1/2 cup frozen peas
– 1 lemon, cut into wedges
– 1 tbsp smoked paprika
– Salt to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in julienned red bell pepper and cook until softened, 3 minutes.
4. Sprinkle smoked paprika and crushed saffron over the vegetables, stirring to coat evenly.
5. Add Bomba rice to the pan, stirring to toast lightly, 2 minutes.
6. Pour in heated seafood stock, bringing to a gentle boil. Reduce heat to low.
7. Arrange mixed seafood and frozen peas evenly over the rice. Do not stir.
8. Simmer uncovered until rice is tender and liquid is absorbed, about 20 minutes.
9. Remove from heat, cover with a clean towel, and let rest for 5 minutes.
10. Garnish with lemon wedges before serving.
Seafood Paella with Saffron boasts a delightful contrast of textures, from the tender rice to the succulent seafood. Serve it directly from the pan for an authentic touch, ensuring each guest gets a bit of the coveted socarrat.

Easy Seafood Stir-Fry

Unlock the flavors of the ocean with this quick and vibrant seafood stir-fry, perfect for a weeknight dinner that feels gourmet.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb scallops, muscle removed
• 2 tbsp clarified butter
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup chicken stock, low-sodium
• 1 tbsp cornstarch
• 2 tbsp water
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large wok over medium-high heat until shimmering, about 2 minutes.
2. Add shrimp and scallops, searing until just opaque, 2 minutes per side. Remove and set aside.
3. In the same wok, add snap peas and red bell pepper, stir-frying for 3 minutes until crisp-tender.
4. Stir in garlic and ginger, cooking until fragrant, 30 seconds.
5. Combine soy sauce, oyster sauce, sesame oil, and chicken stock in a bowl, then pour into the wok.
6. Bring sauce to a simmer, then mix cornstarch and water to create a slurry, stirring into the sauce to thicken.
7. Return seafood to the wok, tossing to coat evenly and heat through, 1 minute.
8. Garnish with cilantro before serving.

Zesty and bright, this stir-fry offers a delightful contrast of textures from the tender seafood to the crisp vegetables. Serve over jasmine rice or alongside a crisp white wine for an elevated dining experience.

Seafood Gumbo with Okra

Authentic seafood gumbo with okra is a hearty, flavorful dish that’s perfect for any occasion. This recipe combines fresh seafood and okra for a rich, satisfying meal.

Ingredients

• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 lb fresh okra, sliced into 1/2-inch pieces
• 1 lb shrimp, peeled and deveined
• 1 lb crab meat, picked over for shells
• 6 cups seafood stock
• 2 bay leaves
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• Salt to taste
• 1/4 cup fresh parsley, chopped
• 4 green onions, sliced

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add flour to the pot, stirring constantly to make a roux. Cook until the roux is a deep brown color, about 20 minutes.
3. Add onion, bell pepper, celery, and garlic to the roux. Cook until vegetables are softened, about 5 minutes.
4. Stir in okra and cook for another 5 minutes, until slightly tender.
5. Pour in seafood stock, bay leaves, cayenne pepper, and smoked paprika. Bring to a boil, then reduce heat to simmer for 30 minutes.
6. Add shrimp and crab meat to the pot. Simmer until shrimp are pink and cooked through, about 5 minutes.
7. Season with salt to taste. Remove bay leaves before serving.
8. Garnish with fresh parsley and green onions.

Unbelievably rich and flavorful, this seafood gumbo with okra has a perfect balance of spice and savoriness. Serve it over steamed rice for a complete meal that’s sure to impress.

Lemon Garlic Shrimp and Scallop Skillet

Craving a seafood dish that’s both luxurious and easy to whip up? This Lemon Garlic Shrimp and Scallop Skillet is your answer, combining succulent seafood with vibrant flavors in under 30 minutes.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb diver scallops, side muscle removed
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Heat a large skillet over medium-high heat. Add 2 tbsp clarified butter.
2. Once butter is shimmering, add shrimp and scallops. Sear for 2 minutes per side until golden. Remove from skillet.
3. Reduce heat to medium. Add remaining 1 tbsp clarified butter and minced garlic. Sauté for 30 seconds until fragrant.
4. Deglaze skillet with white wine, scraping up browned bits. Simmer for 2 minutes until reduced by half.
5. Stir in lemon juice, zest, salt, black pepper, and red pepper flakes. Return seafood to skillet, tossing to coat.
6. Cook for an additional 1-2 minutes until seafood is just cooked through. Sprinkle with parsley.
7. Tip: Ensure seafood is patted dry before searing for a better crust. Tip: Do not overcrowd the skillet to allow proper searing. Tip: Use a thermometer to check scallops reach 115°F for perfect doneness.

Perfectly seared scallops and shrimp soak up the bright lemon garlic sauce, offering a tender bite with a slight kick. Serve over creamy polenta or with crusty bread to mop up the sauce.

Seafood Stuffed Bell Peppers

Overflowing with flavor, these seafood stuffed bell peppers combine the sweetness of the sea with the earthy tones of fresh vegetables. Perfect for a hearty dinner that’s as nutritious as it is delicious.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb wild-caught shrimp, peeled, deveined, and chopped
• 1/2 lb fresh lump crabmeat, picked over for shells
• 1 cup arborio rice, cooked al dente
• 1/2 cup heavy cream
• 2 tbsp clarified butter
• 1/4 cup finely diced shallots
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Place prepared bell peppers in a baking dish.
2. In a skillet over medium heat, melt clarified butter. Add shallots and garlic, sauté until translucent, about 2 minutes.
3. Add shrimp and crabmeat to the skillet. Cook until shrimp turns pink, approximately 3 minutes.
4. Stir in cooked arborio rice, heavy cream, smoked paprika, sea salt, and black pepper. Mix well to combine.
5. Remove skillet from heat. Fold in Parmesan cheese and parsley.
6. Spoon the seafood mixture evenly into the bell peppers. Cover with foil.
7. Bake for 25 minutes. Remove foil and bake an additional 10 minutes until tops are lightly golden.
8. Let rest for 5 minutes before serving.

Best enjoyed hot, the peppers offer a satisfying crunch against the creamy, rich filling. For an extra touch, drizzle with a lemon-infused olive oil before serving.

Thai Coconut Seafood Curry

Get ready to dive into a bowl of Thai Coconut Seafood Curry, a vibrant dish that combines the richness of coconut milk with the freshness of the sea. This recipe is straightforward, ensuring a delicious outcome every time.

Ingredients

• 1 tbsp virgin coconut oil
• 1 cup shallots, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup seafood stock
• 1 lb mixed seafood (shrimp, scallops, mussels), cleaned
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat virgin coconut oil in a large pot over medium heat until shimmering.
2. Add finely diced shallots, sauté until translucent, about 3 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in Thai red curry paste, cook for 2 minutes to release flavors.
5. Pour in full-fat coconut milk and seafood stock, bring to a gentle simmer.
6. Add mixed seafood, cook until shrimp are pink and scallops are opaque, about 5 minutes.
7. Season with fish sauce and palm sugar, stirring to dissolve.
8. Remove from heat, fold in Thai basil leaves and lime juice.
9. Serve immediately, garnished with additional basil if desired.

Silky coconut milk coats the seafood, creating a luxurious texture. The curry’s heat is balanced by the sweetness of palm sugar, perfect over steamed jasmine rice.

Seafood Fried Rice

Yield a flavorful twist on a classic with this Seafood Fried Rice, combining the ocean’s bounty with the comfort of perfectly cooked grains.

Ingredients

– 2 cups jasmine rice, cooked and cooled – 1/2 lb wild-caught shrimp, peeled and deveined – 1/2 lb sea scallops, patted dry – 3 tbsp clarified butter – 2 pasture-raised eggs, lightly beaten – 1/2 cup carrots, finely diced – 1/2 cup peas – 3 cloves garlic, minced – 2 tbsp soy sauce – 1 tbsp oyster sauce – 1/2 tsp white pepper – 2 green onions, thinly sliced

Instructions

1. Heat a large wok over high heat until smoking. Add 1 tbsp clarified butter. 2. Add shrimp and scallops, searing for 1 minute per side until just opaque. Remove and set aside. 3. Reduce heat to medium. Add remaining butter and eggs, scrambling until just set. 4. Increase heat to high. Add carrots and peas, stir-frying for 2 minutes until vibrant. 5. Incorporate garlic, cooking for 30 seconds until fragrant. 6. Add rice, breaking up clumps. Stir-fry for 3 minutes until grains are separate and hot. 7. Mix in soy sauce, oyster sauce, and white pepper, ensuring even distribution. 8. Return seafood to wok, tossing gently to combine and heat through, about 1 minute. 9. Garnish with green onions before serving. Master the balance of textures with this dish—tender seafood, fluffy rice, and crisp vegetables. Serve atop a sizzling platter for an impressive presentation.

Baked Seafood Casserole

Dive into the heart of coastal cuisine with this Baked Seafood Casserole, a dish that marries the ocean’s bounty with rich, comforting flavors.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb fresh scallops
• 1 cup heavy cream
• 1/2 cup clarified butter
• 1 cup freshly grated Parmesan cheese
• 2 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt 2 tbsp clarified butter. Add shrimp and scallops, sautéing until just opaque, about 2-3 minutes per side. Remove from heat.
3. In the same skillet, melt remaining clarified butter. Whisk in flour to create a roux, cooking for 1 minute until golden.
4. Gradually whisk in heavy cream, ensuring no lumps form. Bring to a simmer, then stir in Parmesan cheese, smoked paprika, sea salt, and black pepper until sauce thickens.
5. Combine seafood with sauce, transferring to the prepared baking dish. Top evenly with panko breadcrumbs.
6. Bake for 20-25 minutes, until bubbly and breadcrumbs are golden brown.
7. Garnish with chopped fresh parsley before serving.

Offer this casserole straight from the oven for a creamy, decadent texture with a crisp topping. Pair with a crisp white wine to complement the rich seafood flavors.

Seafood Tacos with Lime Crema

Nothing beats the fresh, zesty kick of seafood tacos on a warm summer evening. This recipe combines succulent seafood with a tangy lime crema for a dish that’s both refreshing and satisfying.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 8 corn tortillas
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 cup finely chopped cilantro
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced

Instructions

1. In a medium bowl, toss shrimp with smoked paprika, sea salt, and cayenne pepper until evenly coated.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until opaque and slightly charred. Remove from heat.
4. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
5. In a small bowl, whisk together sour cream, lime juice, and lime zest to create the lime crema.
6. Assemble tacos by placing shrimp on tortillas, then topping with lime crema, avocado slices, red onion, and cilantro.

Mouthwatering and vibrant, these tacos offer a perfect balance of creamy, spicy, and tangy flavors. Serve with an extra wedge of lime for an added zing.

Seafood Risotto with White Wine

Absolutely no dish comforts the soul like a creamy seafood risotto, elevated with a splash of white wine for that perfect acidity.

Ingredients

• 1 cup Arborio rice
• 4 cups seafood stock, kept warm
• 1/2 cup dry white wine
• 1/2 lb mixed seafood (shrimp, scallops, mussels), cleaned
• 2 tbsp clarified butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• Salt to taste

Instructions

1. Heat clarified butter in a large pan over medium heat until shimmering.
2. Add minced shallot and garlic, sauté until translucent, about 2 minutes.
3. Stir in Arborio rice, toast for 1 minute until grains are slightly translucent at the edges.
4. Pour in white wine, stir continuously until fully absorbed.
5. Begin adding warm seafood stock, one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
6. After 15 minutes, add mixed seafood to the risotto, continue cooking until seafood is just done, about 5 minutes.
7. Remove from heat, stir in Parmesan cheese and chopped parsley, season with salt to taste.
8. Let risotto rest for 2 minutes before serving to allow flavors to meld.

Unbelievably creamy with a slight chew, this risotto bursts with the freshness of the sea. Serve it with a drizzle of extra virgin olive oil and a sprinkle of parsley for a restaurant-quality presentation at home.

Grilled Seafood Skewers with Chimichurri

Let’s dive into a dish that’s as vibrant as it is flavorful, perfect for those warm summer evenings. Grilled seafood skewers with chimichurri bring the ocean’s bounty to your backyard with minimal fuss.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb fresh scallops, side muscle removed
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. In a bowl, combine shrimp, scallops, olive oil, and lemon juice. Toss gently to coat.
3. Thread shrimp and scallops onto skewers, alternating between each.
4. Grill skewers for 2-3 minutes per side, until seafood is opaque and lightly charred.
5. While skewers grill, mix parsley, cilantro, garlic, red pepper flakes, salt, and pepper in a bowl for chimichurri.
6. Remove skewers from grill; let rest for 1 minute.
7. Drizzle chimichurri over skewers or serve on the side.

Perfectly grilled seafood skewers offer a smoky sweetness, balanced by the chimichurri’s herbaceous kick. Serve them atop a bed of quinoa or with grilled lemon halves for an extra zesty touch.

Seafood Alfredo Pizza

Every seafood lover’s dream, this Seafood Alfredo Pizza combines creamy Alfredo sauce with the ocean’s bounty for a decadent twist on pizza night.

Ingredients

• 1 lb pizza dough, room temperature
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 cup freshly grated Parmigiano-Reggiano
• 1/2 lb wild-caught shrimp, peeled and deveined
• 1/2 lb sea scallops, patted dry
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 475°F with a pizza stone inside for 30 minutes.
2. Roll out pizza dough on a floured surface to a 12-inch circle.
3. In a saucepan over medium heat, warm heavy cream and clarified butter until simmering.
4. Whisk in Parmigiano-Reggiano until sauce is smooth and thickened, about 3 minutes.
5. Spread Alfredo sauce evenly over the dough, leaving a 1-inch border.
6. Arrange shrimp and scallops on top of the sauce.
7. Sprinkle minced garlic, sea salt, and black pepper over the seafood.
8. Drizzle with extra virgin olive oil.
9. Transfer pizza to the preheated stone and bake for 12-15 minutes, until crust is golden and seafood is cooked through.
10. Garnish with fresh parsley before serving.

Velvety Alfredo sauce clings to each bite of tender seafood, while the crisp crust provides the perfect contrast. Serve with a squeeze of lemon to brighten the rich flavors.

Seafood Jambalaya with Andouille Sausage

Dive into the heart of Creole cuisine with this robust Seafood Jambalaya, a one-pot wonder that’s as vibrant as it is flavorful.

Ingredients

• 1 cup long-grain white rice, rinsed
• 1 lb Andouille sausage, sliced into 1/2-inch rounds
• 1 lb large shrimp, peeled and deveined
• 1/2 lb scallops, patted dry
• 1 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/2 cup celery, finely diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 cups chicken stock, heated to 200°F
• 1 bay leaf
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add Andouille sausage, cooking until browned on both sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
4. Stir in tomato paste, smoked paprika, and cayenne pepper, cooking for 1 minute to bloom the spices.
5. Add rice, stirring to coat evenly with the vegetable and spice mixture.
6. Pour in heated chicken stock, add bay leaf, sea salt, and black pepper. Bring to a simmer.
7. Cover and reduce heat to low. Cook for 20 minutes, or until rice is tender and liquid is absorbed.
8. Gently fold in shrimp and scallops, covering again to cook for 5 minutes, or until seafood is just opaque.
9. Return Andouille sausage to the pot, stirring to combine and heat through.
10. Remove bay leaf. Garnish with fresh parsley before serving.

Authentic jambalaya boasts a perfect harmony of textures—tender rice, succulent seafood, and smoky sausage. Serve with a side of crusty bread to soak up the rich, spicy broth.

Seafood Stuffed Mushrooms

Here’s a dish that combines the earthy depth of mushrooms with the rich, briny flavors of the sea. Perfect for impressing guests or treating yourself to something special.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1/2 cup lump crabmeat, picked over for shells
• 1/4 cup cooked small shrimp, chopped
• 2 tbsp clarified butter
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp Old Bay seasoning
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems. Sauté in clarified butter over medium heat until soft, about 5 minutes.
3. In a bowl, combine sautéed stems, crabmeat, shrimp, breadcrumbs, parsley, Old Bay, Parmesan, and lemon juice. Mix gently to avoid breaking up the crabmeat.
4. Season the mushroom caps lightly with salt. Stuff each cap with the seafood mixture, pressing gently to adhere.
5. Arrange stuffed mushrooms on the prepared baking sheet. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
6. For a crispier top, broil for an additional 2-3 minutes, watching closely to prevent burning.

Finished mushrooms offer a delightful contrast between the tender caps and the crispy, flavorful filling. Serve them warm, garnished with a sprinkle of fresh parsley and a wedge of lemon for an extra zing.

Seafood Linguine in White Wine Sauce

Kickstart your culinary adventure with this elegant Seafood Linguine in White Wine Sauce, a dish that marries the ocean’s bounty with the sophistication of a perfectly balanced sauce.

Ingredients

• 8 oz linguine pasta
• 1/2 lb fresh scallops, patted dry
• 1/2 lb fresh shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup extra virgin olive oil
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook until al dente, 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add scallops and shrimp, searing for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Pour in white wine, scraping the bottom of the skillet to deglaze. Simmer until reduced by half, about 3 minutes.
5. Stir in heavy cream, sea salt, black pepper, and red pepper flakes. Cook for 2 minutes until the sauce slightly thickens.
6. Return seafood to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes until heated through.
7. Add cooked linguine to the skillet, tossing gently to combine. Sprinkle with fresh parsley before serving.

Flavorful and rich, this dish boasts a creamy texture with a hint of spice. Serve it with a crisp green salad and a glass of the remaining white wine for a complete meal.

Seafood Pot Pie with Puff Pastry

Warm up your kitchen with this luxurious Seafood Pot Pie, a comforting dish that combines tender seafood with a flaky puff pastry crust.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and crab meat), diced
• 2 tbsp clarified butter
• 1 cup leeks, finely chopped
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups seafood stock
• 1/2 cup heavy cream
• 1 tsp fresh thyme, chopped
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• Salt and white pepper, to season

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt clarified butter over medium heat. Add leeks, carrots, and celery. Sauté until softened, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over vegetables, stirring constantly for 2 minutes to cook out raw flour taste.
5. Gradually whisk in seafood stock and heavy cream, ensuring no lumps remain. Bring to a simmer.
6. Add diced seafood and thyme. Simmer gently for 5 minutes until seafood is just cooked. Season with salt and white pepper.
7. Transfer mixture to a pie dish. Cover with puff pastry, trimming excess. Brush pastry with beaten egg.
8. Cut small vents in pastry to allow steam to escape. Bake for 25 minutes until golden and puffed.
9. Let rest for 5 minutes before serving.

Velvety seafood filling contrasts beautifully with the crisp, buttery pastry. Serve with a side of steamed greens for a balanced meal.

Seafood Salad with Citrus Dressing

Great for a light lunch or a refreshing side, this seafood salad combines fresh flavors with a zesty citrus dressing.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid), cleaned and prepared
• 2 cups mixed greens, tightly packed
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp orange zest
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the mixed seafood to the boiling water and cook for 2-3 minutes, until just opaque. Tip: Do not overcook to maintain tenderness.
3. Drain the seafood and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
4. In a small bowl, whisk together the olive oil, lemon juice, orange zest, Dijon mustard, sea salt, and black pepper until emulsified. Tip: Adjust seasoning with more salt if needed.
5. In a large mixing bowl, combine the mixed greens, seafood, avocado, and cilantro.
6. Drizzle the citrus dressing over the salad and toss gently to coat. Tip: Toss just before serving to keep greens crisp.

Expect a vibrant mix of textures, from the creamy avocado to the tender seafood, all brightened by the citrus dressing. Serve atop toasted sourdough for an open-faced sandwich twist.

Summary

Just like that, we’ve shared 20 mouthwatering ways to turn your bag of mixed seafood into culinary masterpieces! Whether you’re craving something spicy, creamy, or perfectly grilled, there’s a recipe here for every taste. We’d love to hear which dishes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow seafood lovers to discover!