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Recipe: Seafood Stew

This is a recipe my dad created that is similar in taste to a seafood stew he used to eat at a casino in Reno. He only wished that I hadnt liked it as a kid. It was yummy even then.

Seafood Stew Ingredients

  • 1 quart milk

  • 1 pint half-and-half

  • cup unsalted butter

  • 1 (750 milliliter) bottle white wine

  • (12 ounce) bottle cocktail sauce

  • 1 tablespoon celery salt

  • 1 tablespoon hot sauce

  • 1 teaspoon prepared horseradish

  • 1 teaspoon Worcestershire sauce

  • seasoned salt to taste

  • coarsely ground black pepper to taste

  • 1 pound medium shrimp - peeled and deveined

  • 2 whole crabs - cleaned, cracked, shell removed

  • 3 (8 ounce) cans oysters

  • paprika to taste

How to Make Seafood Stew

  1. In a large pot over medium heat, mix the milk, half-and-half, butter, wine, cocktail sauce, celery salt, hot sauce, horseradish, and Worcestershire sauce. Season with seasoned salt, and pepper. Cook and stir until heated through.

  2. Mix the shrimp, crab, and oysters into the pot, and continue cooking 30 minutes. Spoon into bowls and sprinkle with paprika to serve.

Seafood Stew Nutritions

  • Calories: 391.6 calories

  • Carbohydrate: 15.6 g

  • Cholesterol: 178.4 mg

  • Fat: 20.1 g

  • Fiber: 0.4 g

  • Protein: 23.2 g

  • SaturatedFat: 11.6 g

  • ServingSize:

  • Sodium: 1034.7 mg

  • Sugar: 7.8 g

  • TransFat:

  • UnsaturatedFat:

Seafood Stew Reviews

  • Mmmm, but if you do like white wine, give it a try. Yummy

  • If you dont drink wine DO NOT make this recipe. The flavor of the wine is over powering.

  • Well just put less wine into this, but enough to not make a big difference in the overall stew.

  • This is great. DO NOT put in a whole bottle of wine. One cup is all you need.

  • I was excited when i found this recipe i was very excited because my granparents live in reno and the seafood stew at the nuggets oyster bar is amazing i knew right away that i wasnt planning on adding as much wine as the recipe calls for, im prego right now and dont mind cooking with a little but a whole bottle seemed a bit much. i was also a bit wary of adding as much cocktail sauce as it calls for and wish i would have substituted with something else. while it did need something more for flavor, it wasnt cocktail sauce that should have been added because as soon as it mixed in the cream separated :( other than that i am fairly happy with how it turned out even with using canned seafood. i will be trying again but with a few changes.

Source: Seafood Stew

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