Seafood And Artichoke Strata Recipes

HOW TO MAKE A STRATA

Steps:

• Grease a 9x13 pan. Chop bacon into 1 1/2 inch pieces. Cook until crispy. Set aside on paper towels and pat to remove excess grease. Pour all but a couple of tablespoons of the bacon grease out of the pan. Cook shallots in remaining fat until softened. Set aside. Whisk eggs for 1-2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in reserved bacon, shallots, cheese, and parsley. Fold in the torn bread. Pour into the prepared pan and cover with foil. Refrigerate for at least 6 hours, up to 24. Preheat oven to 350ºF. Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Remove from oven and let rest for 5 minutes before serving. (The strata will deflate as is rests.) Scoop portions with a large spoon rather than trying to cut into squares.

SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
• Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
• Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
• Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
• Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

ARTICHOKE-SPINACH STRATA

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
• In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

SEAFOOD AND ARTICHOKE STRATA

Steps:

• Beat eggs well and stir in milk, cream,basil, cayenne, and a dash of salt and pepper. Grease a 9x13 pan (glass preferred) with butter. Add bread cubes to pan in a single layer. Cover bread cubes with egg mixture and refrigerate for two hours. Saute onion in butter and olive oil until almost tender, add garlic and a dash of salt and pepper. Set aside to cool. Add crabmeat, shrimp, and artichokes to onion mixture. Preheat oven to 350 degrees F. Remove egg and bread mixture from cooler and let warm for about a half hour. Place a layer of cheddar cheese over the egg and bread mixture. Spread the seafood and onion mixture over the cheddar cheese layer. Place one layer of tomatoes over the seafood and onion mixture, Sprinkle the parmesean and romano mixture over the tomatoes and top with the remainng cheddar cheese. Drizzle olive oil over the top, if desired. Cover the pan with aluminum foil, place in oven, and bake for 20 minutes. Remove foil, and continue to bake another 20 minutes. Remove from oven, and let cool for five minutes. Serve. Enjoy!

SHRIMP AND ARTICHOKE STRATA

Steps:

• In a large nonstick skillet over medium heat, add in the butter and let it melt.
• Add in green onions, garlic, and mushrooms; stir/saute for 5 minutes or until tender.
• Stir in shrimp and artichoke hearts; mix well.
• Place half the bread cubes in a 13x9 inch baking dish that has been sprayed w/ nonstick cooking spray.
• Top with the shrimp mixture.
• Sprinkle with half the Swiss cheese.
• Top with remaining bread cubes.
• In a mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme.
• Pour over bread, covering it completely.
• Sprinkle remaining Swiss cheese and Parmesan cheese over the top.
• Cover and refrigerate for several hours or overnight.
• Heat oven to 350 degrees.
• Bring strata to room temperature before baking.
• Bake, uncovered, for 45-50 minutes or until set.
• Let stand 10 minutes.
• Cut into squares and serve.