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Seafood Casseroles
FREE recipes offered by Discount Knives and Cutlery
Shrimp and Wild Rice Casserole
| Recipe courtesy Paula Deen |
| Show: |
Paula's Home Cooking |
| Episode: |
Comfort Food |
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| Difficulty: Easy, Prep Time: 10 minutes, Cook Time: 1hour, Yield, 6 to 8 servings |
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1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes. Preheat oven to 325 degrees F. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly. |
Shrimp Gumbo Casserole
| Recipe courtesy Paula Deen |
| Show: |
Paula's Home Cooking |
| Episode: |
Secret Recipes |
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| Difficulty: Easy, Prep Time: 10 minutes, Cook Time: 45 minutes, Yield: 6 servings |
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Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes. Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle. House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. |
Ma Ma's Mirliton, Shrimp and Crabmeat Casserole
| Recipe courtesy Emeril Lagasse, 2003 |
| Show: |
Emeril Live |
| Episode: |
Hearty Helpings |
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| Difficulty: Medium, Prep Time: 40 minutes, Cook Time: 1 hour, 35 minutes, Yield: 8 to 10 servings |
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1 teaspoon unsalted butter
7 pounds mirliton, peeled and cut into 1-inch thick slices or 1 (7 pound green pumpkin) *see note
1/4 cup vegetable oil
11/4 cups finely chopped yellow onions
1/3 cup finely chopped garlic
2 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
2 pounds shrimp, peeled and deveined
1/2 pound lump crabmeat, picked over for shells and cartilage
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
1 pound Gruyere, or mozzarella, finely grated
*Cooks note: any type of bland squash can be substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow squash, or zucchini) Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe uses 1 (7 pound) green pumpkin. Place the mirlitons in a large pot and add enough water to come 1-inch up the sides of the pot. Cover and bring to a boil. Continue to cook over medium-high heat until the mirliton is very tender, about 40 to 45 minutes. Strain in a large colander. Using the back of the spoon, press on the pumpkin to release as much liquid as possible. Discard any liquid.
In a large pot, heat the oil over medium-high heat. Add the onion, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mirliton, salt, and pepper, and stir to combine. Cook over medium-high heat, stirring frequently, until the mirliton is very thick and most of the liquid has evaporated, about 30 to 40 minutes. (Be careful near the end of the cooking time that the mirliton does not burn on the bottom of the pot.)
Preheat the oven broiler.
Add the shrimp, crabmeat, green onions, and parsley to the pumpkin mixture and gently stir to combine. Taste and adjust seasoning as necessary. Transfer hot pumpkin mixture to the prepared dish and spread the grated cheese evenly over the top. Broil until the cheese is bubbly and lightly browned, about 5 minutes. Serve immediately. *Cooks note: any type of bland squash can be substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow squash, or zucchini) Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe uses 1 (7 pound) green pumpkin. |
Tuna Tetrazzini
| Recipe courtesy Emeril's Potluck, by Emeril Lagasse, William Morrow Publishers, 2004 |
| Show: |
Emeril Live |
| Episode: |
Perfect Pasta |
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| Difficulty: Easy, Prep Time 30 minutes, Cook Time: 1 hour, 30 minutes, Yield: 10 to 12 servings. |
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1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 ounces wide egg noodles
3 (6-ounce) cans solid white tuna, drained and broken up
1 tablespoon chopped fresh parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes. Preheat the oven to 375 degrees F. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside. When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup |
Lobster Tails Thermidor
| Recipe courtesy Rachael Ray |
| Show: |
30 Minute Meals |
| Episode: |
Seductive Supper |
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| Difficulty: Medium, Prep Time: 5 minutes, Cook Time: 25 minutes, Yield: 4 servings |
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4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted
4 tablespoons butter, divided
1 small white onion, finely chopped
2 tablespoons all-purpose flour
Splash dry white wine or dry sherry
1/2 cup milk, eyeball it
1/3 cup grated white cheddar
1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
2 tablespoons Parmesan
2 tablespoons bread crumbs
Handful parsley leaves mixed with 2 cups baby greens, for plate garnish
Lemon wedges, for garnish Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks. Preheat your broiler to high. Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute. Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side. To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves |
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