Shrimp And Crabmeat Madeira Recipes

SEAFOOD BISQUE

Steps:

• In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

SHRIMP AND CRABMEAT MADEIRA

Steps:

• Melt butter in saucepan; add shallots and saute until soft.
• Add mushrooms and saute until any liquid evaporates.
• Add shrimp and cook until they just begin to turn pink; add crab.
• Stir in Madeira and cook until almost completely reduced.
• Add tarragon,lemon juice and tomato paste and mix thoroughly.
• Combine yolks with cream and very slowly add to saucepan, mixing constantly; add salt and pepper to taste.
• Heat through completely.
• Serve over linguine that has been cooked al dente, top with chopped parsley and serve.

SHRIMP & CRAB CASSEROLE

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.