SEAFOOD BISQUE
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
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.
SHRIMP AND CRAB MEAT WITH RICE
Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.
Provided by Eric R.
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.
PONTCHARTRAIN SAUCE (PAPPADEAUX'S)
A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.
Provided by mshonibea
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
- Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
- Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
- In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
- Add shrimp stock and crushed bouillon cube; stir and let simmer.
- While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
- Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
- Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
- Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.
HERB PASTA SHEETS WITH SCALLOPS IN MADEIRA CREAM SAUCE
Steps:
- Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
- In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
- Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.
SHRIMP AND CRABMEAT MADEIRA
This is a very ellegant special dinner for two, but it can easily be increased for more servings. Originally from a February 1978 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Crab
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 527.1, Fat 34.5, SaturatedFat 19.5, Cholesterol 445.9, Sodium 1113.1, Carbohydrate 8.8, Fiber 0.5, Sugar 2, Protein 34.9
JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE
A delicious recipe for a shrimp quiche. It is a great quiche that isn't too eggy, I have only made it with shrimp but I can only imagine how good it is with lobster or crab. I also made this easily into mini quiches by halving the recipe. Also, the egg mixture can be made the day before and poured into the quiche shell right before baking. Also it can be served hot or cold.
Provided by KellyMac6
Categories Savory Pies
Time 40m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
- Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
- Add wine, raise heat and boil for a minute. Allow to cool slightly.
- Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
- Pour mixture into pastry shell and sprinkle the cheese over it.
- Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.
CRAB LORENZO
This is an elegant appetizer- fresh crabmeat makes all the difference in this! Originally from the R.S.V.P. section of a February 1978 issue of Bon Appetit and comes from Arthur's restaurant in Dallas, Texas. I've also used finely shredded Swiss cheese in place of the Hollandaise sauce and broiled until the cheese is melted and slightly browned.
Provided by Leslie in Texas
Categories Crab
Time 1h7m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté mushrooms, shallots and garlic in butter until transparent; remove from heat and mix in flour.
- Over low heat, slowly stir in half and half.
- Cook until smooth, about 3-4 minutes.
- Add chives, bay leaf, Worcestershire, wine, salt and pepper to taste and bring to a boil.
- Simmer 30 minutes; remove bay leaf.
- Add crabmeat and cook 3 to 4 minutes.
- Arrange toast slices on a heatproof platter or baking sheet with sides.
- Spoon hot crabmeat mixture over toast; cover with hollandaise sauce.
- Broil 1 to 2 minutes, until lightly browned.
- Garnish with chopped parsley and serve immediately.
Nutrition Facts : Calories 508.8, Fat 24.2, SaturatedFat 14, Cholesterol 98.5, Sodium 691.6, Carbohydrate 50, Fiber 2.4, Sugar 1, Protein 21
SHRIMP AND CRABMEAT AU GRATIN
Make and share this Shrimp and Crabmeat Au Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Medium Cream Sauce: Melt butter in a sauce pan; stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken.
- Saute shrimp and crabmeat in butter.
- Add sherry, sharp cheese, and hot cream sauce.
- Season with salt and pepper.
- Heat thoroughly and pour into a casserole or individual au gratins.
- Sprinkle top with cracker crumbs, Romano cheese, and paprika.
- Dot with butter and cook at 350 degrees until golden brown.
Nutrition Facts : Calories 551.3, Fat 30.4, SaturatedFat 18.2, Cholesterol 237.8, Sodium 1102.9, Carbohydrate 22.9, Fiber 0.9, Sugar 0.6, Protein 39
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