Fish and Seafood

  Ingredients 1 tablespoon olive or vegetable oil 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1 medium green onion, thinly sliced (1 tablespoon) 1 clove garlic, finely chopped 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves 2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes 1 tablespoon lemon juice 1/8 teaspoon salt Grated Parmesan cheese, if desired Steps 1  In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.

  Ingredients 1/2 cup peanut oil 1/2 cup Gold Medal™ all-purpose flour 1 cup chopped sweet onion 1 cup chopped green bell pepper 1 cup chopped celery 2 teaspoons Creole seasoning 2 teaspoons finely chopped garlic 5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons) 4 cups shredded cooked chicken 1/2 lb andouille sausage, cut into 1/4-inch slices 1 1/2 cups frozen black-eyed peas, thawed 1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined Steps 1  In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.) 2  Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirr...

  Ingredients 8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti 4 cups fresh baby spinach leaves 1 1/2 cups halved cherry tomatoes 3 teaspoons olive oil 1 medium onion, finely chopped (1/2 cup) 1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed 3 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton) 1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) 1/4 teaspoon salt 1/8 teaspoon pepper 3 tablespoons chopped fresh parsley 2 tablespoons butter Steps 1  In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm. 2  While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minute...

  Ingredients 1/4 cup Gold Medal™ all-purpose flour 9 uncooked lasagna noodles 1/4 cup butter or margarine 1 medium onion, finely chopped (1/2 cup) 2 cloves garlic, finely chopped 2 cups half-and-half 1 cup Progresso™ chicken broth (from 32-oz carton) 1/3 cup dry sherry or chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg, slightly beaten 1/2 cup grated Parmesan cheese 1 container (15 oz) ricotta cheese 1/4 cup chopped fresh parsley 2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped 2 packages (4 oz each) frozen cooked salad shrimp, thawed, drained 3 cups shredded mozzarella cheese (12 oz) 1 tablespoon chopped fresh parsley, if desired Steps 1  Heat oven to 350°F. Cook noodles as directed on package. 2  Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and...

  Ingredients 1/3 cup butter or margarine 1/3 cup Gold Medal™ all-purpose flour 1 carton (32 oz) Progresso™ chicken broth (4 cups) 4 cups (1 qt) half-and-half 1/2 cup dry white wine or water 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar) 12 oz cod fillet, cut into 1-inch pieces 12 oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled 1/2 cup basil pesto 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Steps 1  In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally. 2  Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.