Shrimp And Fontina Casserole Food

SEAFOOD GRATIN

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

SHRIMP AND CRABMEAT SEAFOOD CASSEROLE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
• Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
• Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
• Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
• Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
• Bake the casserole in the preheated oven for 20 minutes.
• Turn on the broiler for a minute to achieve a brown and attractive top.
• Serve immediately and enjoy.

SEAFOOD FLORENTINE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
• Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

SPAGHETTI WITH GARLIC-SHRIMP & BROCCOLI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.
• Drain spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

SHRIMP FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Thaw and drain spinach.
• Spread spinach in a pie pan and top with shrimp.
• In a saucepan, melt butter and stir in flour.
• Then gradually add milk, wine, scallions.
• Cook on low, stirring
• Add salt, pepper and enough paprika for a rosy color.
• Pour sauce over shrimp and sprinkle with cheese.
• Bake uncovered for 30 minutes or until bubbly.

HERBED SHRIMP AND FETA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8" x 12" baking dish.
• In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, parsley, basil, oregano and garlic.
• Spread half the pasta over bottom of baking dish.
• Cover with salsa.
• Add half the shrimp.
• Spread remaining pasta over shrimp.
• Pour and spread egg mixture over pasta.
• Add remaining shrimp; top with mozzarella cheese.
• Bake 30 minutes.
• Remove from oven, and let stand 20 minutes before serving.

GOURMET SHRIMP ENCHILADAS

Steps:

• Filling:
• Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
• Sauce:.
• Heat half and half with cream cheese until melted and smooth (I use the microwave).
• In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
• To assemble:.
• Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

PESTO SHRIMP MAC AND CHEESE

Steps:

• Preheat oven to 350°F Remove tails from shrimp. Rinse shrimp, pat dry with paper towels. Chop shrimp and set aside.
• Cook macaroni according to package directions. Drain and keep warm.
• In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoons each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
• Bake uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.