SHRIMP & CRAB CASSEROLE
This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE
A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!
Provided by mikey1083
Categories European
Time 2h20m
Yield 24 Ravioli, 4 serving(s)
Number Of Ingredients 26
Steps:
- 1. Prepare ricotta cheese. Refrigerate.
- 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
- 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
- 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
- 5. Knead dough for 10 minutes until dough is smooth and elastic.
- 6. Wrap ball of dough in plastic. Rest 30 minute.
- 7. Prepare filling while dough rests.
- 8. Sautee shrimp with butter and garlic until cooked.
- 9. After shimp is cooked, remove shrimp,.
- 10. Mix cooked butter and garlic with ricotta.
- 11. Chop shrimp into 1/4" pieces & mix with ricotta.
- 12. Add all other filling ingredients and stir until mixed together.
- 13. Cut dough in half.
- 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
- 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
- 16. Brush the edge of each round with reserved egg white.
- 17. Fill each round with about 1 T heap of filling.
- 18. Fold over and pinch shut, making sure the pasta is completely sealed.
- 19. Bring 4 quarts of salted water to a boil.
- 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
- 21. Dust in 1 1/2 T flour to create a "roux".
- 22. Add wine and reduce 2-3 minutes.
- 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
- 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
- 25. Lightly toss ravioli in sauce until coated.
- 26. Serve topped with fresh parmesan and parsley.
CREAMY SAFFRON SHRIMP WITH GNOCCHI AND CARAMELIZED ONION
It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.
Provided by @lex
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm.
- Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt.
- Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 26.7 g, Cholesterol 197.6 mg, Fat 14.7 g, Fiber 2.2 g, Protein 23.7 g, SaturatedFat 8.7 g, Sodium 374.2 mg, Sugar 3.3 g
SALMON WITH SAFFRON CREAM SAUCE
A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-).
Provided by Peter J
Categories Australian
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
- Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
- Microwave on high for 3 minutes.
- WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
- Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
- Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
- Rub olive oil over the salmon and sprinkle with pepper.
- Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
- Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.
Nutrition Facts : Calories 386.1, Fat 18, SaturatedFat 5.1, Cholesterol 127.5, Sodium 213.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 51.9
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