Shrimp and Crab Au Gratin - Blast From the Past
Paula's making meals to warm you right up when the weather gets chilly and today's meal is Shrimp and Crab Au Gratin. Enjoy Y'all!
Ingredients:
1/2 cup butter
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 juiced lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium peeled and deveined shrimp
1 lb picked through for shell claw crabmeat
1 1/2 cup grated sharp cheddar cheese
Preparation:
1.) Melt the butter in a heavy-bottomed saucepan over very low heat.
2.) When the butter is completely melted, stir in the flour with a wooden spoon.
3.) Cook for about 1 minute over low heat, stirring constantly.
4.) Slowly add the milk.
5.) Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
6.) Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.
7.) Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
8.) Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.
9.) When the water returns to a boil, cook the shrimp for 1 minute.
10.) Drain immediately. Roughly chop the shrimp and put in a large mixing bowl.
11.) Add the crabmeat and, with your hands, toss gently to mix.
12.) Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
13.) Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.
14.) Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.
15.) If freezing: Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze.
16.) When ready to bake: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake at 350 °F for about 25 to 30 minutes, until bubbly.
Recipe courtesy of pauladeen.com
Ree Drummond's Seafood Casserole | The Pioneer Woman | Food Network
Ree adds a kick of heat to her mother's seafood-loaded dinner party classic from the 1970s!
#ReeDrummond #ThePioneerWoman #FoodNetwork #SeafoodCasserole
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Seafood Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 55 min (includes chilling and resting times)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Casserole:
1 pound 16/20-count cooked shrimp, thawed and chopped
2 cups lump crabmeat
2 cups mayonnaise
1 cup cooked lobster meat
1 cup diced celery
2 tablespoons Dijon mustard
1 tablespoon sherry
3 dashes Worcestershire sauce
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 green onions, sliced thin
1 small green bell pepper, diced
Hot sauce, to taste
2 cups potato chips, crushed
2 tablespoons chopped fresh parsley
Simple Green Salad:
5 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh chives
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 head butter lettuce, leaves separated
Green baby mesclun, for serving
Directions
For the casserole: Mix the shrimp, crabmeat, mayonnaise, lobster meat, celery, mustard, sherry, Worcestershire, seafood seasoning, salt, pepper, green onions, bell pepper and hot sauce in a large bowl. Taste and adjust the seasonings. Transfer to a medium-sized baking dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
When ready, preheat the oven to 350 degrees F.
Top the casserole with the chips and bake until golden and heated through, about 30 minutes. Remove and let rest 5 to 7 minutes before serving.
For the simple green salad: Meanwhile, to a mason jar, add the olive oil, lemon juice, chives, honey, salt and pepper. Place the lid on the jar and shake to combine. Drizzle over the salad leaves in a bowl and toss.
Garnish the casserole with the chopped parsley and serve with the salad on the side.
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Ree Drummond's Seafood Casserole | The Pioneer Woman | Food Network
Sea Scallop Casserole Recipe : Lobster, Salmon & Scallops
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Sea scallop casserole recipes are really easy to prepare right in your own kitchen. Get a sea scallop casserole recipe with help from an executive chef in this free video clip.
Expert: Thomas Duffy
Bio: Thomas Duffy, Executive Chef at The Chanler at Cliff Walk in Newport, Rhode Island, is a culinary talent with reputable experience at some of the most upscale restaurants in the Rhode Island area.
Filmmaker: Patrick Russell
Series Description: You don't have to be an expert to prepare exceptional seafood anytime you'd like. Get tips on bringing exceptional seafood into your own home with help from an executive chef in this free video series.
Julia Child's Sizzling Scallops - Episode 74
My #1 favorite recipe.
Recipe
1 cup - Whipping Cream
½ cup - Parmesan Cheese
½ cup - Dry White Wine
3 tsps - Lemon Juice, (2-3 tsp)
1 lb - Bay Scallops
1 tbl - Parsley, chopped (garnish)
Black Pepper (fresh ground)
¼ cup - Onion, minced, yellow
1 cup - Mushrooms, thinly sliced or diced
3 tbls - Butter, unsalted
1. Measure and prepare all ingredients before starting and set aside in separate dishes.
2. For sea scallops cut horizontally into 1/4” slices. Bay scallops, leave whole.
3. Over medium heat, melt 1 tbl butter, add scallops and saute until firm, about 2 minutes.
4. Using a slotted spoon, set scallops aside.
5. Add remaining butter, add onions and saute until soft, about 5 minutes.
6. Raise the heat to high, add mushrooms and saute until liquid evaporates, about 5 minutes.
7. Add white wine and cook until reduced by half.
8. Reduce heat to medium-low add cream and simmer till thickened, about 2-5 minutes.
9. Add lemon juice, scallops, parmesan and salt and pepper to taste, and stir to combine.
10. Divide hot scallops mixture among 6 flameproof scallop shells arranged on a shallow pan.
11. Broil 1-2 minutes until tops golden and bubbly.
12.Sprinkle with parsley and serve.
Seafood Casserole Recipe
How to cook Seafood Casserole recipe. Seafood is definitely at its ultimate best with this dish. The textures and flavors combine, blending into the creamy sauce and cheeses. Served in small amounts as an appetizer with thin slices of baguette or in a ramekin for a main dish, this seafood bonanza will delight all your guests! Seafood Casserole can be made ahead of time & baked right before serving, or frozen for another time. It's an excellent seafood dish!
Two Old Crabs Recipe Online:
Copyright Tuckaway Studios:
Credits:
Name of Audio Track: Latin Joy
Artist: Robert Critchley
Audio Track URL:
License Type: Commercial, Type: B
Catchy & Simple
The BEST Asian Buffet-Style Seafood Casserole Recipe!
Ingredients
• 8 oz imitation crab flakes
• 8 oz raw shrimp
• 8 oz bay scallops
• ½ c. sour cream
• 1 tbs lemon juice
• ½ tsp garlic seasoning
• 2 c. shredded mozzarella
• 1 8 oz pack of cream cheese
• 2 tbs mayo
• 1 tsp of Worcestershire
• 1 tbs sugar
• 1 tbs milk
Directions:
Mix all ingredients and bake at 350 degrees for 30 minutes or until golden brown