Seafood Archives - A Well Seasoned Kitchen

Bouillabaisse Recipe – A French Inspired Seafood Stew

Lee Clayton Roper — Tue, 06 Feb 2024 17:11:20 +0000

From the vibrant streets of Marseille, France to the comfort of your own kitchen, embark on a culinary journey as we guide you through the step-by-step process of creating the perfect Bouillabaisse. This French inspired seafood stew offers a taste of the Mediterranean in every spoonful by combining fresh fish and seafood with a fragrant blend of onions, peppers, tomatoes, garlic, saffron, wine, and an assortment of herbs. Our version was created by my home gourmet mom, and written into the margins of one of her favorite cookbooks. It’s faster and easier than other, more traditional bouillabaisse recipes.

(Photo by Rick Souders)

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You Will Love This Bouillabaisse Recipe!

Trust me, once you try this incredible recipe, you’ll be hooked. Despite its impressive appearance, like all of my mom’s recipes, it’s surprisingly easy to make. Plus, it’s perfect for special occasions—I’ve served it on Valentine’s Day, Mardi Gras, Christmas Eve, and for birthday dinners. In short, here’s why I highly recommend this recipe:

Easy and impressive dish that’s elegant while still rustic.
Flexible ingredients – add, subtract, substitute to fit your tastes and what’s available.
Super flavorful and aromatic broth.
Can be made 1 to 2 days ahead, refrigerated, and reheated shortly before serving.

Origins of Bouillabaisse

This iconic dish traces its roots back to the bustling port city of Marseille, located in the Provence region of southern France. It was originally created by the local fishermen as a way to make use of the unsold fish from their catch of the day. Over time, bouillabaisse evolved to include seafood as well.

What Exactly is Bouillabaisse?

Bouillabaisse is a traditional French fish and seafood stew that originated in the port city of Marseille in Provence, France. Hearty and flavorful, the primary ingredients of bouillabaisse typically include different kinds of fish such as monkfish, sea bass, flounder, or red rascasse (in the scorpion family) as well as shellfish like mussels, clams, and sometimes shrimp or crab. The broth is flavored with onions, garlic, tomatoes, saffron, and aromatic herbs found in the south of France.

Cioppino vs Bouillabaisse

Bouillabaisse is a French fish stew that typically features a variety of fish, shellfish, and aromatic herbs in a saffron-infused fish broth. Cioppino, on the other hand, is an Italian seafood stew in a tomato-based broth packed with an assortment of seafood including crab, clams, and shrimp.

(Photo by Rick Souders)

Seafood Bouillabaisse Ingredients

Here’s what you’ll need to make mom’s version of this intensely flavorful dish, which can be found at your local grocery store or fish market:

Butter – for softening the vegetables and fish, the key flavoring ingredients in the dish’s broth.
Chopped yellow onions and garlic – traditional ingredients in any bouillabaisse.
Chopped green bell peppers and celery – these vegetables were added by mom; while not necessary, they add more depth of flavor and a bit of contrasting color.
Fresh fish – Mom used white fish like sole or flounder, but any firm-fleshed fish will work. Choose what’s sustainably sourced, in season, and not on a watch list.
Seafood – crabmeat, clams and mussels. For the latter, look for PEI (Prince Edward Island) fresh mussels as they are farm-raised and don’t require as much cleaning. If fresh clams or mussels aren’t available in your area, substitute shrimp.
Chopped fresh tomatoes – can use canned when fresh aren’t in season.
Tomato sauce – Mom amped up the tomato flavor by adding tomato sauce. Technically, this makes her recipe somewhat of a hybrid between a bouillabaisse and a cioppino!
Dry white wine – another traditional ingredient, wine adds acidity and complexity, as well as tenderizes the fish and seafood.
Clam juice – while not traditional, it enhances the seafood flavor, adding depth to the broth.
Worcestershire sauce – optional. Honestly, I’m not sure why Mom included this ingredient!
Dried and fresh herbs, including Italian seasoning, dry oregano, bay leaf, and fresh basil – traditional ingredients in bouillabaisse.
Cayenne pepper – because mom always liked a bit of spice!
Seasoned salt (such as Lawry’s) – can use regular salt.
Saffron – a main ingredient in any bouillabaisse.

Step-by-step Guide to Making Bouillabaisse

Here’s how to create this delicious dish:

Prep the fish, seafood, and vegetables.
Remove any bones and skin from the fish. Rinse, pat dry, and cut the fish fillets into 1-inch pieces. Scrub the mussels and clams. Peel and chop the onions and garlic. Seed, core and chop the green pepper. Chop the celery and tomatoes.
Soften the vegetables.
In a large saucepan, melt the butter over medium heat. Add the bell pepper, onion, celery, and garlic. Sauté until the pepper and onions begin to soften, stirring occasionally.
Add fish and wine.
Stir in the fish and wine; reduce heat to medium-low and sauté 5 minutes, stirring occasionally.
Add remaining broth ingredients.
Stir in the tomatoes, tomato sauce, water, clam juice, Worcestershire sauce, Italian seasoning, oregano, salt, bay leaf, and saffron. Bring to a boil.
Add seafood.
Gently stir in the crabmeat. Then, add the clams and mussels, reduce the heat to medium-low (maintaining a low boil slightly above a simmer), cover, and cook until the shells open. Discard any shells that remain closed. Keep a close eye on the seafood, as cooking times may vary; stop cooking as soon as the majority of the shells open to prevent overcooking and toughness in the mussels and clams.
Add basil and serve.
Stir in basil and serve immediately in shallow bowls.

Tips for Achieving the Perfect Bouillabaisse

Use the best quality fresh seafood available. The quality and freshness of the ingredients are key in this dish.
Experiment with different varieties of fish and shellfish. Bouillabaisse is a versatile dish that can be adapted to your personal tastes and the availability of seafood in your region.
Store the clams and mussels properly. Keep them on ice in the refrigerator until just before cooking. Make sure to check frequently and drain off any water from melting ice, as they will drown in fresh water. As you clean them, check to make sure the shells are all closed. If any are open, tap on the shell and it should close. If it doesn’t close, throw it away. Also, throw away any broken shells.

(Photo by Rick Souders)

Bouillabaisse Recipe Substitutions and Variations

While I think this recipe is amazing as is, here are a few ways you can modify this recipe and make it your own:

Add red peppers, chopped leeks, and/or fennel.
Add shrimp, or use in place of the clams and/or mussels.
Add fresh thyme leaves to the herbs.
Use homemade fish stock or seafood stock instead of water and clam juice.
Use red pepper flakes instead of cayenne pepper.
Remove the green pepper, celery, and tomato sauce to create a more traditional version of bouillabaisse.
Just before serving, add a squeeze of fresh lemon juice or a drizzle of olive oil and a grind of black pepper.

How to Serve Bouillabaisse

Bouillabaisse is best served in large bowls. Note that traditional bouillabaisse recipes remove the chopped vegetables before serving the fish and seafood in the strained broth. Mom kept the veggies in, boosting the broth’s flavor.

In terms of side dishes, crusty bread is a must-have when serving bouillabaisse, to soak up all that delicious broth. Choose a French baguette or a rustic loaf with a crispy crust. Alternatively, our Anise Bread is a great choice. I also like to serve it with one of these salads:

Another classic accompaniment to bouillabaisse is Rouille, a traditional Provençal sauce akin to flavored mayonnaise. Typically made with garlic, saffron, cayenne pepper (or red chili peppers), breadcrumbs, egg yolks, and olive oil, Rouille adds a spicy kick to the stew. It can be spread on bread or spooned directly into the dish. There are various Rouille recipes on the web, including a particular delicious-sounding one from Mark Matsumoto on PBS Food.

What Wine Goes with Bouillabaisse

When it comes to bouillabaisse, a crisp white wine is the ideal choice. Look for a wine with good acidity and citrus notes, such as a Sauvignon Blanc or a Chardonnay from the Burgundy region. These wines will cut through the richness of the broth and enhance the flavors of the seafood.

Making Ahead and Storing this Recipe for Bouillabaisse

You can make this Bouillabaisse 1 to 2 days ahead of time and store it in the refrigerator. Cool it to room temperature, transfer to an airtight container, and refrigerate. Gently reheat on the stove top over medium-low heat. Don’t allow it to boil vigorously as you’ll end up overcooking the fish and seafood.

Other Seafood Recipes to Try

Bouillabaisse Recipe – A French Inspired Seafood Stew

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Indulge in the flavors of the Mediterranean with our irresistible Bouillabaisse recipe! This French inspired seafood stew offers a taste of the Mediterranean in every spoonful by combining fresh fish and seafood with a fragrant blend of onions, peppers, tomatoes, garlic, saffron, wine, and an assortment of herbs. Our version was created by my mom, and it’s faster and easier than other, more traditional bouillabaisse recipes.

Prep Time: 10 minutes (chopping)
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings
Diet: Gluten Free

Ingredients

4 tablespoons butter
1 cup (1 large) chopped green bell pepper
1 cup (1/2 large) chopped yellow onion
1 cup (about 3 large stalks) chopped celery
1 1/2 teaspoons chopped garlic (around 3 cloves garlic)
2 pounds sole or flounder fillet, skin and bones removed, cut into 1-inch pieces
2 cups dry white wine
1 3/4 cups chopped fresh tomatoes – see Note
2 (15-ounce) cans tomato sauce
2 cups water
3/4 cup clam juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1 teaspoon cayenne pepper
1/4 teaspoon seasoned salt (such as Lawry’s)
1 bay leaf
Pinch or two of saffron
1 pound fresh crabmeat, rinsed and drained
24 small hard-shelled clams, scrubbed, tossing any opened shells (see Tip)
24 PEI fresh mussels, scrubbed – see Note
1 heaping tablespoon chopped fresh basil

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Instructions

In a large saucepan, melt the butter over medium heat. Add the bell pepper, onion, celery, and garlic. Sauté 5 minutes or until pepper and onions begin to soften.
Add the fish and wine; reduce heat to medium-low and sauté 5 minutes.
Stir in the tomatoes, tomato sauce, water, clam juice, Worcestershire sauce, Italian seasoning, oregano, salt, bay leaf and saffron. Bring to a boil.
Gently stir in the crabmeat. Then, add the clams and mussels, reduce the heat to medium-low (maintaining a low boil slightly above a simmer), cover, and cook 10 to 15 minutes or until the shells open. Discard any shells that remain closed. Keep a close eye on the seafood, as cooking times may vary; stop cooking as soon as the majority of the shells open to prevent overcooking and toughness in the mussels and clams.
Stir in basil and serve immediately in shallow bowls.

Notes

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can diced tomatoes, drained.
Note on mussels: PEI (Prince Edward Island) mussels are farm-raised and don’t require much cleaning. Wild mussels may be muddy, with long “beards” — the tendrils that hold them onto rocks and piers. Scrub vigorously under cold water, tossing any with broken shells or that fail to close tightly.

Make ahead: You can make this Bouillabaisse 1 to 2 days ahead of time and store it in the refrigerator. Cool it to room temperature, transfer to an airtight container, and refrigerate. Gently reheat on the stove top over medium-low heat. Don’t allow it to boil vigorously as you’ll end up overcooking the fish and seafood.

Dairy free: substitute olive oil for the butter.

Author: From “Fresh Tastes” by Lee Clayton Roper
Category: Main dish
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1 bowlful
Calories: 424
Sugar: 7 g
Sodium: 884 mg
Fat: 14.8 g
Saturated Fat: 5 g
Carbohydrates: 16.4 g
Fiber: 3.1 g
Protein: 45 g
Cholesterol: 140 mg

The post Bouillabaisse Recipe – A French Inspired Seafood Stew appeared first on A Well Seasoned Kitchen.

Baked Shrimp Recipe with Breadcrumb Topping

Lee Clayton Roper — Wed, 24 May 2023 09:34:00 +0000

This Baked Shrimp recipe is my new obsession, it’s that good! Succulent shrimp, shallots, and capers are baked in a sherry-butter sauce that’s accented by herbaceous tarragon and marjoram. Lemony breadcrumbs top it all off, adding a subtle citrusy pop and contrasting crunchy texture to the sweet, tender shrimp. The resulting dish is full of vibrant, well-balanced flavors that dance in your mouth. And, it only takes 20 minutes to prepare, beginning to end!

You’ll Love This Recipe for Baked Shrimp!

Here are the reasons why I’ve fallen in love with this recipe:

Harmonious blend of flavors and textures. Sherry brings a vibrant acidity that infuses the dish with brightness and adds balance, so no single flavor dominates. It also acts as a natural tenderizer, resulting in irresistibly tender and juicy shrimp. Crunchy breadcrumbs add a delightful contrasting texture.
Quick and easy. From start to finish, you can have this delectable dish on the table in just 20 minutes. Plus, no special equipment or advanced culinary skills required.
Versatile. The quick and easy nature of this recipe makes it perfect for everyday dinner, while its impressive flavors and presentation make it an excellent choice for entertaining.
Flexible. This recipe is easily adaptable to personal tastes and/or the ingredients on hand. So, feel free to experiment by adding or substituting ingredients to suit your taste. Whether you want to incorporate additional spices, herbs, or even vegetables, this recipe provides you with the flexibility to make it uniquely your own.

Baked Shrimp Recipe Ingredients

Here’s an overview of the ingredients you need (details, including quantities, are provided in the recipe card below):

Jumbo (21 to 25 per pound) shrimp – I find this to be the best size for this dish. If you use another size, remember to adjust the cook time accordingly.
Shallot – there are a lot of flavors going on in this dish, and I think shallots’ milder flavor work well and don’t compete.
Fresh tarragon – lemony, herbaceous with hints of licorice, tarragon is an excellent partner with shrimp.
Dried marjoram – this herbs adds a bit of earthiness to this dish.
Butter – I use salted, but feel free to use unsalted if you prefer.
Dry sherry – definitely use a dry, not a sweet sherry. Christian Brothers is an inexpensive, good quality brand to use for cooking.
Capers – their briny flavor pairs well with the shrimp.
Homemade or panko bread crumbs – don’t use fine ground breadcrumbs in this dish; they won’t crisp up properly.
Fresh Italian (flat leaf) parsley – adds that all important pop of color to the top of this dish.
Lemon zest – I added this into the breadcrumbs to bring in more brightness and subtle citrusy flavor.

Quick TiP

Using acidic ingredients: Acidic ingredients (like sherry, wine, lemon juice, lime juice or vinegar) play an important role in cooking. They add important balance to a dish through reducing bitterness and enhancing other flavors. The result is a brighter, fresher tasting dish that isn’t dominated by one flavor.

Variations

This recipe is wonderfully adaptable to personal tastes and/or the ingredients on hand. Feel free to experiment by adding or substituting ingredients to suit your taste. Here are a few ideas:

If you can’t find fresh tarragon or parsley, substitute dried. Use 1/3 of amount called for in the recipe.
If you don’t have marjoram and don’t want to purchase some just for this recipe, substitute oregano or thyme.
Instead of sherry, use dry white wine or chicken broth.
For a bit of spice, add red pepper flakes.
For bolder flavor, add garlic – or use in place of the shallot.
For even more tanginess, add Parmesan cheese to the breadcrumbs.
Make it Southwestern by substituting cilantro for the parsley and lime zest for lemon, and add chopped jalapeno or serrano pepper
Make it lighter by reducing the amount of butter in the shrimp from 3 tablespoons to 2.

How to Make Baked Shrimp with Bread Crumbs

Here’s all you do to create this delectable dish:

Prep oven and baking dish.
Preheat oven to 350 degrees. Butter sides and bottom of a shallow 2.5 to 3 quart baking dish (large enough to hold the shrimp in one layer).
Mix shrimp, shallots, tarragon and marjoram.
Rinse and pat shrimp dry with paper towel. In a large mixing bowl, toss together shrimp, shallots, tarragon and marjoram. Season with salt and pepper.
Add butter and sherry; arrange in baking dish.
Melt 3 tablespoons butter; stir in sherry. Add to shrimp mixture and toss. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
Mix breadcrumbs, parsley, zest and butter.
In a small mixing bowl, combine bread crumbs, parsley and lemon zest (I use my hands to ensure the lemon is evenly distributed and not clumping together). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs.
Add breadcrumb mixture to shrimp; bake.
Sprinkle bread crumb mixture evenly over top of shrimp. Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside an opaque inside) and the breadcrumbs are lightly browned. If top isn’t browned, switch oven to broil and cook an additional 1 to 3 minutes.

Quick Tip

Easy way to determine volume of an oval baking dish: If you have an oval baking dish, a quick and easy way to determine its volume it to add water to the dish, 1 cup at a time. When the water reaches close to the top of the dish, add up all the cups of water and you have the volume!

How to Serve Shrimp Baked in Oven

Serve this Baked Shrimp recipe atop cooked pasta or rice. Because it’s fairly rich, I would opt for a lighter second side; here are a few ideas:

How to Store This Baked Shrimp Recipe

Place any leftovers in a sealed container and refrigerate. They will last up to 3 days. Reheat in a 350 degree oven for 8 to 10 minutes. I don’t recommend freezing because the breadcrumbs can become soggy.

Oven Baked Shrimp Recipe FAQs

How do you know when shrimp is done in the oven?

Baked shrimp is done when its pink and white on the outside and opaque (not translucent) on the inside. Take a look inside the cut along the outside edge of a shrimp (where the vein was removed) to determine if it’s opaque.

Why is my shrimp tough when I cook it?

If your shrimp is tough, then most likely you overcooked it. Given how quickly shrimp cooks, it’s easy to do. Keep an eye on your shrimp in the oven and remove it as soon as it turns pink on the outside and opaque on the inside.

How do you cook shrimp and keep it juicy?

The secret to juicy shrimp is to not overcook it.

Other Easy Dinner Recipes to Try:

Baked Shrimp with Breadcrumbs

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Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 minutes
Yield: 3 to 4 servings (depends on size of shrimp)

Ingredients

1 1/4 pounds jumbo (21 to 25 per pound) shrimp, shelled, deveined and tails removed
1 shallot, chopped (2 1/2 to 3 tablespoons)
2 teaspoons chopped fresh tarragon
1/2 teaspoon dried marjoram
Kosher salt
Fresh ground pepper
4 tablespoons butter, divided use
1/4 cup dry sherry
1 tablespoon capers, drained
1/2 cup homemade or panko bread crumbs
1 tablespoon chopped fresh Italian (flat leaf) parsley
2 teaspoons lemon zest

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Instructions

Preheat oven to 350 degrees. Butter sides and bottom of a shallow 2.5 to 3 quart baking dish (large enough to hold the shrimp in one layer).
Rinse and pat shrimp dry with paper towel. In a large mixing bowl, toss together shrimp, shallots, tarragon and marjoram. Season with salt and pepper.
Melt 3 tablespoons butter; stir in sherry. Add to shrimp mixture and toss. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
In a small mixing bowl, combine bread crumbs, parsley and lemon zest ( use my hands to ensure the lemon is evenly distributed and not clumping together). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs.
Sprinkle bread crumb mixture evenly over top of shrimp. Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside an opaque inside) and the breadcrumbs are lightly browned. If top isn’t browned, switch oven to broil and cook an additional 1 to 3 minutes.
Serve immediately atop cooked pasta or rice.

Notes

Gluten free: use gluten-free breadcrumbs.

Author: Lee Clayton Roper
Category: quick and easy
Method: Bake
Cuisine: American

Nutrition

Serving Size:
Calories: 295
Sugar: 2.4 g
Sodium: 571.1 mg
Fat: 13 g
Saturated Fat: 7.5 g
Carbohydrates: 13.4 g
Fiber: 1.1 g
Protein: 30.7 g
Cholesterol: 258.6 mg

The post Baked Shrimp Recipe with Breadcrumb Topping appeared first on A Well Seasoned Kitchen.

Crab and Shrimp Salad Recipe with Curry-Chutney Dressing

Lee Clayton Roper — Fri, 07 Apr 2023 22:01:00 +0000

Crab and Shrimp Salad with Curry-Chutney Dressing is a light and refreshing dish that combines succulent seafood with crisp vegetables and an irresistible dressing. The flavors in this salad are a true explosion of tastes and textures, with nutty pine nuts, crunchy water chestnuts and zesty green onion balancing out sweet currants and creamy avocado. With the option to make the showstopping dressing in advance, this recipe is the perfect choice for a quick and easy lunch or dinner that doesn’t sacrifice on taste.

(Photo by Rick Souders)

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Testing This Easy Seafood Salad Recipe

My friend Diane Reeder thought it would be fun for the two of us to cook together, so one summer evening she invited Robert and me over for dinner. At the time I was in the midst of testing recipes for my cookbook Fresh Tastes, so I asked Diane if we could test a few dishes; she readily agreed. This salad was a definite winner that evening – Robert, Diane, her husband Richard and son Cameron all loved it. I then submitted it to the national pool of testers for my book, and again it received top ratings!

(Photo by Rick Souders)

Shrimp and Crab Salad Ingredients

Here’s what you’ll need to create this amazing salad:

Curry-Chutney Dressing (see below)
Cooked shrimp
Lump crabmeat
Celery
Water chestnuts – I find these canned, in the Asian food section of my grocery store
Pine nuts
Green onion
Dried currants (or raisins)
Kosher salt
Freshly ground black pepper
Mixed salad greens, for serving
Ripe avocados, for serving

Ingredient Variations and Substitutions

You can also make this salad with all shrimp, all crab, or substitute cooked lobster meat for one or both.
It’s also delicious with chopped roasted peanuts or cashews instead of pine nuts.

Curry Chutney Dressing Ingredients

Here’s what you’ll need for the dressing:

Mayonnaise – can substitute nonfat Greek yogurt for half
Coconut milk
Sour cream
Mango chutney – Major Grey’s is a widely available brand that can be found in most grocery stores
Curry powder
Kosher salt
Freshly ground black pepper

How to Make Curry-Chutney Dressing for This Shrimp Crab Salad

It takes less than 5 minutes to prepare this mouthwatering dressing:

Whisk together all ingredients.
In a glass jar with a fitted lid, whisk together the mayonnaise, coconut milk, sour cream, mango chutney, and curry. Season to taste with kosher salt.
Refrigerate.
Cover dressing and refrigerate for at least 30 minutes, to allow the flavors to blend.

(Photo by Rick Souders)

How to Serve This Crab and Shrimp Salad Recipe

I love serving this salad on a bed of greens with sliced avocado, and additional dressing in a bowl on the side. An alternative presentation is to halve avocados, remove the pit and place on a bed of mixed greens. Scoop the seafood salad inside – and on top of – the avocado halves.

How to Store Crab and Shrimp Salad

Place any leftover seafood salad in an airtight container and refrigerate.

How many days does seafood salad last in the fridge?

Refrigerated, this seafood salad recipe will last 3 to 4 days, but I recommend eating it within 2 days. The flavor will be the best, and after 2 days it can become watery.

Seafood Salad Recipe FAQs

How healthy is crab salad?

Crab is high in protein, omega-3 fatty acids and Vitamin B12, all of which can improve heart health, prevent anemia, and reduce the risk of dementia. However, the other ingredients in crab salad (especially the dressing) may not be good for you, especially those with lots of fat.

What vegetables go best with seafood?

Many vegetables pair well with seafood, including mixed greens (including spinach, mushrooms, onion, peppers, asparagus, zucchini, green beans, and potatoes.

Other Seafood Salad Recipes To Try

Recipe for Seafood Salad with Curry-Chutney Dressing

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Crab and Shrimp Salad with Curry-Chutney Dressing is a light and refreshing dish that combines succulent seafood with crisp vegetables and an irresistible dressing. The flavors in this salad are a true explosion of tastes and textures, with nutty pine nuts, crunchy water chestnuts and zesty green onion balancing out sweet currants and creamy avocado. With the option to make the showstopping dressing in advance, this recipe is the perfect choice for a quick and easy lunch or dinner that doesn’t sacrifice on taste.

Prep Time: 10 mins
Dressing Refrigeration Time: 30 mins
Total Time: 40 minutes
Yield: 6 servings
Diet: Gluten Free

Ingredients

Curry-Chutney Dressing

1 cup mayonnaise – can substitute nonfat Greek yogurt for 1/2 cup
1/4 cup coconut milk
1/4 cup sour cream
1/4 cup mango chutney, large pieces chopped (see Note below)
2 teaspoons curry powder, or more to taste
Kosher salt, to taste
Freshly ground black pepper, to taste

Crab and Shrimp Salad

1 1/2 cups small (61 to 70 count) cooked shrimp, peeled and deveined (including removing tails)
8 ounces lump crabmeat, rinsed, drained and patted dry
1 cup chopped celery
1/2 cup sliced water chestnuts, chopped
1/2 cup toasted pine nuts
1/4 cup green onions chopped (white, light green and some dark green part)
3 tablespoons dried currants (or raisins)
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to 4 cups mixed salad greens, for serving
2 ripe avocados, sliced, for serving

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Instructions

Curry-Chutney Dressing

In a glass jar with a fitted lid, whisk together the mayonnaise, coconut milk, sour cream, mango chutney and curry. Season to taste with kosher salt.
Cover and refrigerate for at least 30 minutes.

Crab and Shrimp Salad

In a large serving bowl, toss together the shrimp, crab, celery, water chestnuts, pine nuts, onion and currants.
Pour half of dressing over seafood mixture and toss until well mixed. Add additional dressing as needed. Season to taste with kosher salt and fresh ground pepper.
Divide mixed greens among 6 dinner plates. Place a scoop of shrimp salad on top of greens. Place avocado slices on the side of the shrimp salad.
Serve with remaining dressing on the side.

Notes

Note on chutney: A widely available mango chutney is the brand “Major Grey’s Chutney”

Make ahead: Dressing can be made up to 2 days ahead, covered and refrigerated.

Author: From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper
Category: Main dish, salad, gluten free
Method: No bake

The post Crab and Shrimp Salad Recipe with Curry-Chutney Dressing appeared first on A Well Seasoned Kitchen.

One Pan Shrimp Fajitas Recipe

Lee Clayton Roper — Mon, 27 Mar 2023 22:45:42 +0000

Are you in the mood for something tasty and easy for dinner tonight? Look no further than this Shrimp Fajitas Recipe. This quick, one-pan dish is full of flavor and can be ready in under an hour. Succulent shrimp, sweet bell peppers and sharp onions are marinated in a deep, earthy mixture of lime juice, chili powder, cumin and garlic, then cooked in a hot skillet to create a mouthwatering mix of colors and flavors. Whether you prefer to enjoy them wrapped in warm flour tortillas or as fajita bowls over rice, these easy shrimp fajitas are sure to satisfy your cravings.

Why You’ll Enjoy One Pan Shrimp Fajitas

Here are a few reasons why you’ll love these Shrimp Fajitas:

Quick and Easy. With only one pan, 30 minutes of marinating time and less than 15 minutes of cook time, these fajitas are perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.
Flavorful. The shrimp, bell peppers, and onions are marinated in a blend of lime juice, chili powder, cumin, and garlic, creating a deep, earthy, and sharp flavor that’s sure to tantalize your taste buds.
Flexible. You can increase the amount of spice in these fajitas by adding chopped serrano or jalapeno peppers to the marinade and/or the bell peppers. This option allows you to customize the level of spice to your tastes.
Versatile. These tasty fajitas can be enjoyed in various ways. You can serve them wrapped in warm flour tortillas, as fajita bowls over rice, or placed over a bed of greens for a lighter option. And, you can offer a range of toppings on the side, including grated cheese, salsa, sour cream, cilantro and guacamole, allowing guests to personalize their meal.
Healthy. Shrimp is a low-calorie, high-protein seafood that’s packed with essential nutrients. Bell peppers and onions are also loaded with antioxidants and other important vitamins and minerals.

Shrimp Fajitas Marinade

The marinade in this shrimp fajitas recipe is what makes it truly special – it’s the “secret sauce,” so to speak! With just 7 pantry ingredients, this mixture of earthy, smoky, and sharp flavors creates a deeply flavored dish that is sure to surprise and delight you and your guests. The combination of these ingredients results in a bold and zesty marinade that perfectly complements the succulent shrimp and vegetables in this dish. You won’t believe how much flavor can be achieved with such basic ingredients.

Here’s all you’ll need:

Fresh lime juice – can also use lemon juice, but I prefer the lime flavor it this dish
Extra virgin olive oil
Chicken broth – can use fish broth instead
Chili powder
Ground cumin
Garlic powder – or granules
Fresh ground black pepper

Shrimp Fajitas Ingredients

In addition to the above marinade ingredients, all you’ll need to complete this dish is:

Peeled and deveined raw shrimp
Green, yellow and/or orange bell peppers
Yellow onion
Toppings, including: grated cheese, guacamole, salsa, sour cream, cilantro – can also add shredded lettuce or cabbage, refried beans
For serving: flour tortillas, cooked rice or mixed greens

And, if you want to make this dish spicy, add in some chopped serrano or jalapeno peppers!

Quick Tip about shrimp

It’s important to note that frozen shrimp weigh less once thawed, due to the water added during freezing. In general, 1 pound of frozen shrimp equals around 13.7 ounces of thawed shrimp – or around 15% less. So, if using frozen shrimp for this recipe, you’ll need around an additional 3 ounces to ensure you’ll have 4 servings.

How to Make Easy Shrimp Fajitas

Here’s all you have to do to create this delectable one pan dinner:

Mix marinade; add shrimp and vegetables.
In a medium mixing bowl, whisk together the lime juice, 2 tablespoons olive oil, broth, chili powder, cumin, garlic powder, and black pepper. Divide mixture between 2 large zip-top baggies. Add shrimp to one bag; add sliced onion and peppers to the second bag. Seal bags and toss. Place both bags in the refrigerator to marinate for 30 minutes to 1 hour.
Prep toppings.
While the shrimp and veggies are marinating, prep the sides as needed – e.g., grate the cheese, make the guacamole (if not using purchased), chop the cilantro. Place each topping in a serving dish, cover and place in the refrigerator until serving time.
Cook vegetables.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Remove onion and peppers from marinade and add to hot skillet. Season with salt and sauté, stirring occasionally, until soft, around 5 minutes. Remove vegetables from pan and arrange around the edges of a large serving platter; cover and keep warm.
Cook shrimp.
Add remaining 1 tablespoon olive oil to the same skillet and heat over medium heat. Remove shrimp from marinade, add to pan, season with salt and cook, stirring occasionally, until shrimp are cooked through, around 4 to 5 minutes.
Plate and serve.
Spoon shrimp in the middle of the serving platter, surrounded by the onion and peppers. Serve immediately, with warm tortillas, salsa, cheese, cilantro, sour cream, guacamole and lime wedges on the side.

Shrimp Fajitas Recipe Tips

When making this Shrimp Fajitas recipe, there are a few important tips to keep in mind, to ensure your fajitas come out perfectly:

Don’t marinate shrimp for more than 1 hour. Shrimp are delicate and can become tough and rubbery if marinated for too long. And, the acid in this marinade will start cooking the shrimp after an hour! So, aim for no more than 30 minutes to an hour to ensure they stay tender and juicy.
Properly clean the shrimp. Remove any shells (including tail shells), legs, and the vein that runs along the back. Even if you purchase previously shelled and deveined shrimp, double check as sometimes pieces of shell remain.
Don’t overcook the shrimp. Shrimp cook quickly, and overcooking can cause them to become tough and dry. Once they turn opaque, they’re done – remove them from the heat immediately.
Slice peppers and onions around 1/4 inch thick. This size will cook quickly and evenly, ensuring that they’re crisp-tender and flavorful without becoming mushy. Plus, thinner slices are easier to eat.

Serving this Easy Shrimp Fajitas Recipe

There are three different ways to serve this shrimp:

On a platter with warmed tortillas and toppings on the side.
Over cooked rice as fajita bowls, with toppings either added to the bowl or alongside.
Spooned on mixed greens, with toppings served alongside.

In addition, you can add refried beans and cooked rice as sides – a good option if feeding hungry teenagers!

How to Store Shrimp Fajitas

If you have leftovers, cool them to room temperature, place in an airtight container and refrigerate. They will last for 2 to 3 days. Reheat in a nonstick skillet over medium-high heat just until warmed through.

Shrimp Fajitas FAQs

What toppings for fajitas?

I like to serve these shrimp fajitas on a large platter, with a variety of topping choices on the side – including warm flour tortillas, salsa, cheese, cilantro, sour cream, guacamole and sometimes lime wedges.

Should cheese go on fajitas?

Yes definitely! Shredded cheese is a very popular topping for all kinds of fajitas.

Do you put lettuce on fajitas?

Yes, shredded lettuce is another excellent topping for fajitas – and adds a bit of crunchy texture.

More Shrimp Recipes You Will Enjoy

One Pan Shrimp Fajitas Recipe

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This Shrimp Fajitas Recipe is quick, flavorful, and easy. Succulent shrimp, sweet bell peppers, and sharp onions are marinated in a smoky, earthy mixture of lime juice, chili powder, cumin, and garlic. Cooked in one pan, they create a mouthwatering mix of colors and flavors. Enjoy them as fajita bowls over rice, wrapped in warm flour tortillas or spoon over mixed greens for a satisfying meal.

Prep Time: 5 mins
Marinating Time: 30 mins:
Cook Time: 15 mins
Total Time: 20 minutes
Yield: 4 servings, 2 wrapped tortillas each
Diet: Gluten Free

Ingredients

Shrimp Fajitas Marinade

1/3 cup fresh lime juice (can substitute lemon) – 3 to 4 juicy limes
4 tablespoons extra virgin olive oil, divided use
1/4 cup chicken broth
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
A few grinds of fresh ground black pepper

Shrimp Fajitas

1 pound large (31 to 40 per pound) shrimp, peeled and deveined, tail shells removed – See Notes below
1 medium onion, thinly sliced
1 1/2 large bell peppers (green, yellow and/or orange), seeded, deveined and sliced into 1/4-inch sticks
Optional: 1/2 serrano or jalapeno pepper, seeded, deveined, and chopped – optional
8 medium flour tortillas – see gluten free adaptation in Notes below

Toppings

Purchased salsa– or pico de gallo
Shredded cheese (Cheddar, Monterey Jack, or a mixture)
Chopped fresh cilantro
Sour cream (or Crema)
Guacamole
Lime wedges

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Instructions

Shrimp Fajitas Marinade

In a medium mixing bowl, whisk together the lime juice, 2 tablespoons olive oil, broth, chili powder, cumin, garlic powder, and black pepper. Divide mixture between 2 large zip-top baggies.
Add shrimp to one bag; add sliced onion and peppers to the second bag. Seal bags and toss. Place both bags in the refrigerator to marinate for 30 minutes to 1 hour.

Shrimp Fajitas

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Remove onion and peppers from marinade and add to hot skillet. Season with salt and sauté, stirring occasionally, until soft, around 5 minutes.
Remove vegetables from pan and arrange around the edges of a large serving platter, cover and keep warm. Don’t clean out the skillet!
Add remaining 1 tablespoon olive oil to skillet and heat over medium heat. Remove shrimp from marinade, add to pan, season with salt and cook, stirring occasionally, until shrimp are cooked through, around 4 to 5 minutes.
Spoon shrimp in the middle of the serving platter, surrounded by the onion and peppers. Serve immediately, with warm tortillas, salsa, cheese, cilantro, sour cream, guacamole and lime wedges on the side.

Notes

Gluten free: serve over cooked rice as a fajita bowl.

Note on shrimp: It’s important to note that frozen shrimp weigh less once thawed, due to the water added during freezing. In general, 1 pound of frozen shrimp equals around 13.7 ounces of thawed shrimp – or around 15% less. So, if using frozen shrimp for this recipe, you’ll need around an additional 3 ounces to ensure you’ll have 4 servings.

Variations in serving style: You can also serve the fajita mixture over cooked rice as fajita bowls, or spooned over mixed greens, with the various toppings served alongside.

Author: Lee Clayton Roper
Category: main dish, quick and easy
Method: one pan, sauté
Cuisine: Tex Mex

The post One Pan Shrimp Fajitas Recipe appeared first on A Well Seasoned Kitchen.

4-Ingredient Hot Crab Dip

Lee Clayton Roper — Thu, 16 Feb 2023 19:13:00 +0000

Looking for an easy and delicious appetizer to impress your guests? Look no further than this Cheesy Hot Crab Dip! With only four ingredients, this dish is not only incredibly quick and easy to make, but also bursting with flavor. The creamy and savory combination of lump crabmeat and Garlic and Herb cheese is complemented by the crunch of toasted slivered almonds and the freshness of chopped chives or parsley. Whether you’re hosting a party or simply looking for a quick snack, this Cheesy Hot Crab Dip is always a hit!

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Robert and I both love lump crabmeat. He makes killer crab cakes, and I like to make our Seafood Lasagna (also in my cookbook A Well-Seasoned Kitchen®) as well as various crab dips and canapés. We both especially love Crab Dip. I have several different recipes that I’ve both collected and created over the years. I have to say that this Fast, 4-ingredient Cheesy Crap Dip is a favorite!

You’ll Love This Hot Crab Dip Recipe

There are many reasons to love this 4-ingredient hot crab dip, including that it’s:

Quick and easy to make, with only a handful of ingredients that are easy to find at most grocery stores.
Rich and creamy, with a savory and satisfying flavor.
Easily customized by adjusting the amount of ingredients or adding in other seasonings or spices.

In sum, this recipe is perfect for those who love crab, cheese, and almonds, and are looking for a delicious and quick way to enjoy them all in one dish.

Cheesy Crab Dip Recipe Ingredients

Here’s all you need to make inviting cheesy dip, along with alternative ingredients:

Garlic and Herb Cheese (Rondelé or Alouette brand) – can also use other flavors of Rondelé or Alouette tub cheeses, or substitute Boursin cheese
Toasted slivered almonds – can also use sliced almonds
Fresh chives or Italian (flat leaf) parsley – substitute fresh dill or cilantro; can also omit, but I like the pop of green color the herbs add
Good quality lump crabmeat – I’m partial to the Phillips brand I buy at Costco. It has the perfect crab flavor – briny and sweet with a hint of saltiness

Hot Crab Dip Variations

There are many ways to make this dip your own:

Ingredients – add (or sub for the chives/parsley) chopped fresh dill, curry powder, Old Bay Seasoning, chopped green onions, chopped shallots or a splash of lemon juice.
Presentation – scatter some/all of the almonds on top of the dip mixture instead of mixing inside. Just watch carefully when baking so they don’t burn. Or, you could scoop dollops of the crab mixture into the baking dish and not smooth the top, for an even more rustic look.

Quick Tip

Make sure your crabmeat is dry. Some brands of crab can be wet, which will affect the texture of your dip. To avoid watery dip, place any wet crab on a sheet of paper towel and pat it dry with another sheet before using. This process will help remove any excess moisture and ensure that your hot crab dip has the right consistency.

How to make Cheesy Crab Dip

It only takes 10 minutes of prep time and 15 to 20 minutes of cook time to prepare this delectable crab dish:

Prep oven.
Preheat oven to 375 degrees.
Mix all ingredients.
In a medium mixing bowl, stir together cheese, almonds and chives or parsley. Gently fold in crab. Season to taste with salt and pepper.
Bake.
Spoon mixture into a shallow baking dish and bake for around 15 to 20 minutes or until bubbly and light brown on the top. If bubbly but not browned, place under the broiler for a minute or two.
Cool slightly, serve.
Remove dip from oven and let sit for 2 to 3 minutes to cool, then serve.

Storing and Reheating Hot Crab Dip

This crab dip can be prepared earlier in the day but not heated, covered with plastic wrap and refrigerated. Bring to room temperature before baking.

What to serve with Cheese Crab Dip

Serve this dip with:

crackers (I like it with Ritz Crackers or Carrs Table Water),
toasted baguette slices, and/or
celery stalks, cut into 2 to 3 inch pieces.

Crab Dip Recipe Hot FAQs

What is lump crab meat?

Lump crab meat comes from the body of the crab rather than the legs or claws. It is considered the highest quality of crab meat available (especially “jumbo” lump) because of its sweet, delicate flavor and texture. You’ll find it in the refrigerated or frozen section of most major grocery stores.

Why is my crab dip watery?

Most likely your crab dip is watery because the crab wasn’t drained enough. In addition, if the crab is still very wet after draining, it should be patted dry with a paper towel.

How do I make my crab dip thicker?

You shouldn’t need to thicken this crab dip recipe – it’s already very thick. If yours is a bit thin, I would suggest cooling it, then wrapping and refrigerating it for a few hours. As it sits it should thicken. A quicker option is to stir in tablespoon breadcrumbs – the bread will absorb any excess moisture.

What kind of crackers are good with crab dip?

I like to serve this crab dip recipe with Ritz butter crackers or Carrs Table Water.

Hot Cheesy Crab Dip Recipe

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With only four ingredients, this Cheesy Crab Dip recipe is not only incredibly quick and easy to make, but also bursting with flavor. The creamy and savory combination of lump crabmeat and Garlic and Herb cheese is complemented by the crunch of toasted slivered almonds and the freshness of chopped chives or parsley. Whether you’re hosting a party or simply looking for a quick snack, this Cheesy Hot Crab Dip is always a hit!

Prep Time: 10 minutes
Cook Time: 20 mins
Total Time: 30 minutes
Yield: Around 1 3/4 cups; serves around 6

Ingredients

1 (6.5 ounce) tub Garlic and Herb Cheese (Rondelé or Alouette brand) – around 3/4 cup
1/4 cup toasted slivered almonds
1 tablespoon chopped fresh chives or Italian (flat leaf) parsley
3/4 cup good quality lump crabmeat, picked over and patted dry if wet

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Instructions

Preheat oven to 375 degrees.
In a medium mixing bowl, stir together cheese, almonds and chives or parsley. Gently fold in crab. Season to taste with salt and pepper. (Mixture will be thick.)
Spoon mixture into a shallow baking dish and bake for around 15 to 20 minutes or until bubbly and light brown on the top. If bubbly but not browned, place under the broiler for a minute or two.
Serve with crackers (I like it with butter crackers), toasted baguette slices and/or celery.

Notes

Make ahead: Can be made earlier in the day, covered and refrigerated. Bring to room temperature before baking.

Ingredient substitutions:

Garlic and Herb Cheese – can also use other flavors of Rondelé or Alouette tub cheeses, or substitute Boursin cheese
Toasted slivered almonds – can also use sliced almonds
Fresh chives or Italian (flat leaf) parsley – can omit, but I like the pop of green color the herb adds

Variation in presentation: scatter almonds on top of dip mixture instead of mixing inside. Just watch carefully when baking so they don’t burn. Or, scoop dollops of the crab mixture into the baking dish and not smooth the top, for a more rustic look.

Author: Lee Clayton Roper
Category: appetizers, quick and easy, gluten free
Method: Bake
Cuisine: Mediterranean

The post 4-Ingredient Hot Crab Dip appeared first on A Well Seasoned Kitchen.

Oven Baked Shrimp with Tomatoes and Feta

Lee Clayton Roper — Sun, 12 Feb 2023 13:45:00 +0000

Get ready to experience a flavor explosion with this Oven Baked Shrimp dish! Flavorful Italian plum tomatoes, briny capers, garlicky shrimp and tangy feta cheese come together in this oven-baked delight to create a perfect balance of sweet, salty and tangy flavors. The succulent shrimp are coated in a garlic butter sauce, nestled in a seasoned tomato sauce base and topped with crumbled feta, creating a melted layer of cheesy goodness. This dish is easy to prepare and makes for a delicious weeknight dinner, perfect for a cozy night in or a dinner party with friends and family.

(Photo by Laurie Smith)

You will love Shrimp with Tomatoes and Feta

This baked shrimp dish is a flavor sensation, with a perfect balance of sweetness, spiciness, and brininess. The key to its delicious taste lies in the cooking process, which elevates the flavors of the two main ingredients – tomatoes and shrimp. Reducing canned Italian tomatoes intensifies their flavor, while partially cooking the shrimp in garlic butter before baking with the other ingredients infuses it with a rich garlic flavor. The result is a mouth-watering combination that will leave you wanting more.

In fact, this recipe for Baked Shrimp with Tomatoes and Feta has been a cherished family recipe for years, receiving raving reviews from our guests every time we serve it. It’s even made an impression on a large scale, as my cousin Beth Kidwell and her husband Jim served it to 50 guests at a dinner party with great success.

Ingredients for Shrimp with Feta and Tomatoes

Here’s what you’ll need to make this amazing baked shrimp dish (quantities are provided in the recipe card below):

Canned Italian plum tomatoes – can also use regular canned tomatoes, or chopped tomatoes with green chiles (the latter to add more spice!)
Bottled clam juice – can substitute fish stock
Dried oregano – can use chopped fresh
Dried red pepper flakes
Capers – can substitute chopped unstuffed green olives
Olive oil
Butter
Garlic – can substitute chopped shallots
Uncooked medium shrimp, shelled and deveined
Feta cheese – I wouldn’t recommend using another cheese. The bold, tangy flavor of the feta is an important element in this dish. Plus, if you can find feta packed in brine, use that and stir a tablespoon or two of the brine into the tomato sauce, for extra flavor!

(Photo by Laurie Smith)

How to Make Shrimp with Tomatoes and Feta

You only need around 20 minutes to prep this dish (which can be done earlier in the day), then another 10 to 15 minutes baking time:

Prep oven.
Preheat oven to 350 degrees.
Reduce, then season tomatoes.
In a large saucepan over medium-high heat, bring tomatoes (undrained) to a boil and cook until reduced to around 2 cups (about 15 minutes). Cut the tomato pieces up with scissors while cooking if too large. Stir often to prevent sticking and burning. Stir in clam juice, oregano, pepper flakes, capers and salt and pepper to taste. Remove from heat and set aside.
Partially cook shrimp.
In a large skillet, heat olive oil and butter. Add garlic and shrimp and cook briefly, stirring, for 1 to 2 minutes, just until shrimp are beginning to turn pink. Remove from heat and set aside.
Assemble in baking dish.
Spoon equal portions of tomato sauce (about 1/2 cup) into each of four large (8 to 10 ounce) ramekins and spoon shrimp mixture (including butter sauce that they were cooked in) on top. Sprinkle crumbled feta over the top.
Bake.
Place ramekins on a large rimmed cookie sheet and bake for 10 to 15 minutes or until bubbly and hot.

(Photo by Laurie Smith)

Can I make this Oven Baked Shrimp in one pan?

Yes, you can make this dish in one pan. Instead of using individual ramekins, layer the ingredients in a 2 quart baking dish and increase cook time by around 5 to 10 minutes.

How to Serve this Baked Shrimp Recipe

To serve, I place the individual ramekins on dinner plates and serve a tossed salad and bread alongside. Bread is a must, to dip into the sauce! Here are a few side dish recommendations:

Baked Shrimp with Feta FAQs

How long to bake shrimp at 350?

Cook time depends on a number of factors, including the size of the shrimp and the recipe (in a sauce, covered or uncovered, etc.). I would plan on anywhere from 9 to 15 minutes.

How do you know when shrimp is done in the oven?

There are a few ways to determine if shrimp is done:

1. Color. Cooked shrimp should have an orange or pinkish color, and the flesh should be opaque.

2. Texture. Cooked shrimp should be firm to the touch and not rubbery.

3. Internal Temperature. Cooked shrimp should reach 145 degrees on an instant read thermometer inserted in the thickest part of a shrimp.

Other Seafood Recipes to Try

Baked Shrimp with Feta and Tomatoes

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5 from 1 review

Print Recipe

Flavorful Italian plum tomatoes, briny capers, garlicky shrimp and tangy feta cheese come together in this Oven Baked Shrimp dish to create a perfect balance of sweet, salty and tangy flavors. The succulent shrimp are coated in a garlic butter sauce, nestled in a seasoned tomato sauce base and topped with crumbled feta, creating a melted layer of cheesy goodness. This dish is easy to prepare and makes for a delicious weeknight dinner, perfect for a cozy night in or a dinner party with friends and family.

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

Ingredients

3 cups (24 ounces) canned Italian plum tomatoes (preferably imported), undrained
1/4 cup bottled clam juice
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
2 tablespoons capers, drained
1/4 cup olive oil
3 tablespoons butter
1 teaspoon chopped garlic
1 pound uncooked medium shrimp, shelled and deveined
1/4 pound feta cheese, crumbled

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Instructions

Preheat oven to 350 degrees.
In a large saucepan over medium-high heat, bring tomatoes (undrained) to a boil and cook until reduced to around 2 cups (about 15 minutes). Cut the tomato pieces up with scissors while cooking if too large. Stir often to prevent sticking and burning. Stir in clam juice, oregano, pepper flakes, capers and salt and pepper to taste. Remove from heat and set aside.
In a large skillet, heat the olive oil and butter. Add garlic and shrimp and cook briefly, stirring, for 1 to 2 minutes, just until shrimp are beginning to turn pink. Remove from heat and set aside.
Spoon equal portions of tomato sauce (about 1/2 cup) into each of four large (8 to 10 ounce) ramekins and spoon shrimp mixture (including butter sauce that they were cooked in) on top. Sprinkle crumbled feta cheese over the top. Place ramekins on a large rimmed cookie sheet and bake for 10 to 15 minutes or until bubbly and hot. Remove from oven and serve immediately.

Notes

Variation: Substitute one can of chopped tomatoes with green chiles or jalapenos to add a little spice to the dish.

Make ahead: Ramekins can be assembled earlier in the day and refrigerated. Bring to room temperature before baking.

Author: (rom “A Well-Seasoned Kitchen®” By Sally Clayton and Lee Clayton Roper
Category: seafood, make ahead, gluten free
Method: Bake
Cuisine: Mediterranean

The post Oven Baked Shrimp with Tomatoes and Feta appeared first on A Well Seasoned Kitchen.

Chopped Shrimp Salad with Rice and Avocado

Lee Clayton Roper — Thu, 21 Jul 2022 20:34:44 +0000

Refreshing and brightly flavored, Chopped Shrimp Salad with Rice and Avocado is a perfect dish for lunch or light dinner on a warm summer day. The base of this delectable cold rice salad is briny shrimp, creamy avocado, crunchy cashews, tangy chopped green apple, cooked rice and a bit of green onion. But the best part is the surprisingly simple, 3-ingredient dressing – mayo, sour cream (or Greek yogurt) and pungent, earthy curry powder. The resulting combination of all these ingredients is a cold salad with warm, peppy flavors that will make your taste buds dance!

Rice, Shrimp and Avocado Salad

This amazing shrimp salad recipe was a longtime favorite of my mom. In fact, it’s in our cookbook we wrote together A Well-Seasoned Kitchen®. She made it several times every year, on warm days from spring through fall. I’m not surprised, considering this shrimp salad with mayo is exactly her kind of recipe – easy to prepare ahead, full of amazing flavor and enticing looking. While it’s delicious simply as a salad, her favorite way to serve it was stuffed in pita pocket halves for tailgating before a Denver Broncos game (see directions below under “How to Serve”).

Rice and Avocado Chopped Shrimp Salad Ingredients

Here’s all you’ll need to make this impressive salad:

Small to medium shrimp (41 to 60 per pound), cooked, shelled and deveined
Cooked long grain white or brown rice (can also use basmati white or brown rice)
Large green (Granny Smith) apples
Salted cashews
Green onion
Mayonnaise
Sour cream (can use Greek yogurt)
Curry powder
Kosher salt
Fresh ground pepper
Avocado

Type of Shrimp to Buy

I recommend purchasing small (51 to 60 per pound) or medium (41 to 50 per pound) size shrimp. You can leave the smallest ones intact, and coarsely chop the rest. And, purchasing cooked, shelled and deveined shrimp will save you lots of prep time!

Additions for this Shrimp Salad Recipe with Mayo

As with pretty much all the recipes I post on this site, you can vary the ingredients based on what you have on hand and/or your personal tastes. Here are a few ideas:

Add herbs, like chopped dill, parsley or cilantro
Add chopped cooked bacon
Substitute chopped shallots or red onion for the green onion
Substitute toasted chopped almonds or pistachios for the cashews

How to make Shrimp Salad with Rice and Avocado

Preparing this salad is super easy and only takes 15 minutes:

Prep ingredients.
Coarsely chop cooked, shelled shrimp that aren’t bite-size. Cut apples in half; remove the cores and chop. Chop cashews and green onion (white, light green and some of the dark green portion). Cook and cool the rice (if you don’t already have cooked rice on hand.)
Toss together base ingredients.
In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
Prepare Curry Mayo Sauce.
In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
Add sauce to salad.
Gently stir 1/2 mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
Chill.
Cover salad and place in refrigerator for 3 to 12 hours.
Prep and add avocado; adjust seasonings and serve.
Shortly before serving, peel avocado, remove pit and chop. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.

How to Serve Shrimp Salad with Mayo

To serve, mound salad on a serving platter or in a pretty bowl. If desired, line the platter/bowl with lettuce leaves. You can also do what mom did, and make it into sandwiches: Cut 3 pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

FAQs for Chopped Shrimp Salad

Can this Avocado Shrimp Salad Recipe be Made Ahead?

Yes, this salad can definitely be made ahead. Actually, I think it tastes best when made earlier in the day, covered and refrigerated. You can also prepare the sauce up to 3 days ahead and store it in an airtight container in the refrigerator.

Storing Shrimp Salad with Mayonnaise?

If making ahead, cover the salad and store in the refrigerator. If you have leftovers, they will last up to 3 days – but the salad may get a bit watery.

Can I freeze shrimp salad?

Unfortunately you can’t freeze this salad, mainly because of the mayonnaise in the dressing. Freezing mayo will cause it to break down and negatively affect both the taste and the texture of the salad.

What to do with Leftover Curry Mayo Sauce

You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

Other Main Dish Salads to Enjoy

Avocado Mango Salad with Pork Tenderloin Recipe

Curry Chicken Salad Recipe with Pasta

Cold Salmon Salad with Avocado Dressing

Shredded Chicken Taco Salad

Rice, Avocado and Shrimp Salad with Mayonnaise

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5 from 1 review

Print Recipe

Prep Time: 15 mins
Chill time: 180 mins
Total Time: 3 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

Ingredients

1 1/2 pounds small to medium shrimp, cooked, shelled (tails removed), deveined and patted dry
1 3/4 cups cooked long grain white or brown rice (can also use basmati white or brown rice)
1 1/2 large green (Granny Smith) apples, cored and chopped
1/2 cup salted cashews, chopped
1/3 cup chopped green onion – white, light green and some of the dark green portion
1 cup mayonnaise
2/3 cup sour cream (can also use Greek yogurt)
2 teaspoons curry powder or more, to taste
Kosher salt, to taste
Fresh ground pepper, to taste
1 large just ripe avocado

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Instructions

Coarsely chop shrimp if not bite-size. In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
Gently stir 1/2 of the mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
Chill salad for 3 to 12 hours.
Shortly before serving, peel, pit and chop avocado. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.
To serve, mound on a serving platter or bowl. If desired, line the platter/bowl with lettuce leaves. Can also serve as stuffed pita sandwiches (see Note below.)

Notes

Variation as pita sandwiches: Cut 3 large pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

Make ahead: The salad can be made earlier in the day and stored, covered, in the refrigerator.

To serve 8 to 10 people: Add another 1/2 pound shrimp, 1/4 cup cooked rice and 1/2 apple.

What to do with leftover curry sauce: You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
Category: Salads, Seafood, Sandwiches
Method: No Cook
Cuisine: Mediterranean

The post Chopped Shrimp Salad with Rice and Avocado appeared first on A Well Seasoned Kitchen.

Spicy Southwestern Shrimp Recipe

Lee Clayton Roper — Tue, 31 May 2022 18:48:00 +0000

Are you tired of serving the same old shrimp cocktail? If so, then it’s time to spice things up with this delicious and easy Spicy Southwestern Shrimp Appetizer. This recipe is packed with bold and flavorful ingredients that will give your guests something to talk about. Not only is it a tasty alternative to traditional shrimp cocktail, but it’s also a breeze to prepare. So, whether you’re hosting a dinner party, game night, or just looking for a new and exciting appetizer, this Spicy Southwestern Shrimp is sure to be a hit.

Marinated Shrimp Appetizer

I love serving shrimp as an appetizer – because, who doesn’t like shrimp? Shrimp cocktail – chilled cooked shrimp served with a horseradish-spiked cocktail sauce on the side – is always a great, standard appetizer that is sure to please. However, sometimes it’s fun to mix things up a bit and serve something different, something more unexpected. That’s why I love this shrimp appetizer recipe.

Southwestern Shrimp Recipe Ingredients

In this Spicy Southwestern Shrimp Appetizer, the shrimp isn’t sauced up, wrapped up, or chopped up. Whole large shrimp are marinated in a scrumptious spicy mixture then grilled or broiled (I provide directions for both cooking methods below) and served with a colorful garnish. Here are the ingredients:

Large (21 to 30 per pound) raw shrimp, shelled and deveined, tails intact
Extra virgin olive oil
Fresh lime juice
Sherry or white wine
Garlic gloves
Ground cumin
Kosher salt
Red chili flakes
Tabasco or other hot sauce
Sweet red pepper (for garnish)
Fresh cilantro leaves (for garnish)

Many thanks to our neighbor and good friend Edie Landon who shared her version of this recipe with me. (Of course, I can never resist changing it up a bit!)

How to Make Southwestern Shrimp

Here are the easy steps to follow in making this appealing appetizer:

Prep grilling skewers and shrimp.
Soak 6 to 8 (10 to 12-inch) long wooden skewers in water for at least 30 minutes. Rinse shrimp and pat dry with paper towel.
Marinate shrimp.
In a medium mixing bowl, whisk together olive oil, lime juice, sherry, garlic, cumin, salt, red chili flakes, and Tabasco. Place sauce in a medium-size zip-top baggie and add shrimp. Place in refrigerator to marinade for 45 minutes to 1 hour. Don’t leave any longer – or the lime juice will start to cook the shrimp!
Make garnish.
While shrimp are marinating, make the garnish: in a small mixing bowl, stir together chopped red pepper and cilantro.
Preheat grill or broiler.
Preheat grill or boiler to high. If broiling, make sure oven rack is 5 to 6 inches from heat element.
Place shrimp on skewers.
Thread about 4 or 5 shrimp on each skewer, piercing through the head and just above the the tail of each shrimp, so they form a “u” on the skewer.
Grill shrimp.
Carefully brush grill with vegetable or canola oil and grill shrimp skewers, uncovered, for 3 minutes. When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don’t burn).
Alternatively, broil shrimp.
Place skewers on a foil-lined cookie sheet and broil for 2 minutes. Turn over and continue cooking until pink and cooked through around another 2 minutes. Watch carefully so they don’t burn or get overcooked.

How to Serve Southwestern Shrimp

To serve, remove cooked shrimp from skewers, place on a serving platter or in a shallow bowl and garnish with pepper-cilantro mixture. Can also serve with some/all of the garnish on the side. Serve hot.

For other appetizers to serve with this dish, check out my post on 30 Super Bowl Appetizer Recipes.

Marinated Shrimp FAQ

How long will this southwest shrimp recipe last in the fridge?

Once cooked, the shrimp will last up to 3 days in the refrigerator, stored in an airtight container.

Should you marinate shrimp before cooking?

Yes, for this recipe definitely marinate the shrimp first, but no longer than 1 hour. If marinated longer, the acid in the lime juice in the marinade will start to cook the shrimp and make it chewy.

What spices go well with shrimp?

The beauty of shrimp is that it pairs well with many different flavors. Here are a some suggestions (and you can find other shrimp recipes on this site that include one or more of these spices):
cumin
curry
dry mustard
dry ginger
chili powder
Old Bay Seasoning
Cajun (or creole) seasoning

How long can you marinate shrimp?

How long you can marinate shrimp depends completely on the ingredients in the marinade. If the marinade contains an acid (like lemon or lime juice) you shouldn’t marinate the shrimp longer than 1 hour. Even if there is no acid in the marinade, because shrimp are fairly delicate in texture, I wouldn’t marinate them longer than 48 hours.

Southwest Shrimp Recipe

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Are you tired of serving the same old shrimp cocktail? If so, then it’s time to spice things up with this delicious and easy Spicy Southwestern Shrimp Appetizer. This recipe is packed with bold and flavorful ingredients that will give your guests something to talk about. Not only is it a tasty alternative to traditional shrimp cocktail, but it’s also a breeze to prepare. So, whether you’re hosting a dinner party, game night, or just looking for a new and exciting appetizer, this Spicy Southwestern Shrimp is sure to be a hit.

Prep Time: 15 mins
Marinading Time: 45 mins
Cook Time: 6 mins
Total Time: 1 hour 6 minutes
Yield: Serves 4 to 6; can easily be doubled or tripled

Ingredients

1 pound large (21 to 30 per pound) raw shrimp, shelled and deveined, tails intact
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
2 tablespoons sherry or white wine
3 cloves garlic, chopped or pressed
2 teaspoons ground cumin
2 teaspoons kosher salt
1 heaping teaspoon red chili flakes, or more to taste
1/2 teaspoon Tabasco or other hot sauce
1/2 sweet red pepper, finely chopped
1/4 cup chopped fresh cilantro leaves

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Instructions

Soak 6 to 8 (10 to 12-inch) long wooden skewers in water for at least 30 minutes.
Rinse shrimp and pat dry with paper towel.
In a medium mixing bowl, whisk together the olive oil, lime juice, sherry, garlic, cumin, salt, red chili flakes and Tabasco. Place sauce in a medium-size zip top baggie and add shrimp. Place in refrigerator to marinade for 45 minutes to 1 hour. Don’t leave any longer – or the lime juice will start to cook the shrimp!
While the shrimp are marinating, make the garnish: in a small mixing bowl, stir together the chopped red pepper and cilantro.
Preheat grill or boiler to high. If broiling, make sure oven rack is 5 to 6 inches from heat element.
Thread about 4 or 5 shrimp on each skewer, piercing through the head and just above the the tail of each shrimp, so they form a “u” on the skewer.
If grilling: carefully brush grill with vegetable or canola oil and grill shrimp skewers, uncovered, for 3 minutes. When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don’t burn).
If broiling: Place skewers on a foil-lined cookie sheet and broil for 2 minutes. Turn over and continue cooking until pink and cooked through around another 2 minutes. Watch carefully so they don’t burn or get overcooked.
Remove shrimp from skewers, place on a serving platter or in a shallow bowl and garnish with pepper-cilantro mixture. Can also serve with some/all of the garnish on the side. Serve hot.

Author: Lee Clayton Roper
Category: Easy appetizers, Seafood, Gluten free

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Curry Shrimp Appetizer Recipe

Lee Clayton Roper — Mon, 29 Mar 2021 18:24:16 +0000

Scrumptious Shrimp Curry Bites are the perfect finger food appetizer to serve at your next gathering. These little bite-size wonders are easy to prepare ahead, elegant, colorful on the plate, and bursting with flavor! If that isn’t enough, they’re flexible, too, and can also be served more casually as a dip with crackers or celery, if you prefer.

Shrimp appetizer ideas

Shrimp with cocktail sauce is one of the most popular dishes to serve in the U.S. While I do offer it at some of my gatherings, I’m always looking for – and creating – new and different shrimp appetizer recipes. In fact, I’ve been working on this curry-flavored shrimp starter literally for years – and last month finally got it right!

What’s in this bite-sized Curry Shrimp Appetizer Recipe?

These little bites of shrimp deliciousness are basically a savory shrimp dip served in mini phyllo cups, resulting in an easy to serve, make ahead shrimp appetizer. They are full of varying flavors and textures that blend together perfectly.

Sweet, delicate, slightly briny shrimp are nestled in a luscious base of cream cheese, mayo, butter, Dijon mustard and Worcestershire sauce. It’s all spiked with green onion, garlic powder, hot sauce and, of course, bold and earthy curry powder. And, lemon juice is added for brightness.To finish, it’s presented in crunchy, light, mini phyllo cups – the perfect vehicle for this divine hand held, bite-size appetizer.

How to select and purchase shrimp

Here are my tips on selecting shrimp:

Look for responsibly caught wild shrimp. They have the best taste and a firmer texture. If wild aren’t available, look for sustainably farmed shrimp.
Buy frozen shrimp, unless you live near an area where you can purchase locally caught fresh shrimp. See recommendations below for thawing.
Select shrimp with heads off, shell on. The heads can negatively affect the flavor, and shells protect the shrimp in the freezing and transit process.

Quick Tip

Frozen shrimp weighs more than thawed. In my experience, one pound (16 ounces) frozen shrimp = 13.7 thawed. So keep that in mind when purchasing!

How to cook the shrimp for these Shrimp Bites

I like to boil shrimp for this recipe. Here’s the easy steps:

Bring water to a boil.
Place 2 quarts water in a stock pot and bring to a boil over high heat.
Add lemon juice, salt and pepper.
Add juice from 1/2 lemon and a few shakes of salt and pepper.
Add shrimp.
Add thawed shrimp and cook for 2 to 3 minutes, just until they turn pink.
Remove and place in ice water.
Immediately place cooked shrimp in a large bowl of ice water to stop the cooking.
Cool and dry.
Once shrimp are cooled (just takes a few minutes), remove from ice water bath and dry on paper towel.
Shell and devein.
Remove shrimp shells and devein (if needed – some shell-on shrimp are already deveined).

Can frozen shrimp be used in this recipe? What is the best way to thaw frozen shrimp?

Yes, you can use frozen shrimp for this recipe – as noted above, that’s actually preferable. Thaw under running cold water (best and fastest); or, place in a bowl of cold water until thawed. Place on paper towel to dry before using. Just make sure to cook it before assembling!

Do I serve these shrimp appetizers hot or cold?

I like to serve these Shrimp Curry Bites cold or at room temperature.

Can I make these cold shrimp appetizers ahead?

Yes, definitely! You can make the shrimp mixture up to 2 days ahead, cover it and store it in the refrigerator. Spoon into phyllo cups and garnish shortly before serving. If you assemble them too far ahead, they can get soggy.

How long will these Shrimp Appetizers keep once assembled?

I don’t recommend assembling these appetizers until shortly before serving, as the phyllo shells can become soggy. However, as mentioned above, you can prepare the filling up to 2 days ahead!

What else can I serve with these Make Ahead Shrimp Appetizers?

Here are a some ideas of other finger foods and cocktails that would go well with this shrimp appetizer recipe:

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Curry Shrimp Bites

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Scrumptious Shrimp Curry Bites are not your everyday shrimp appetizer – and they’re the perfect new finger food to serve at your next gathering. These bite-size wonders are easy to prepare ahead, elegant, colorful on the plate, and bursting with flavor!

Prep Time: 20 mins
Refrigeration Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: Makes around 2 cups filling, or 55 to 60 bites

Ingredients

6 ounces cream cheese, softened and cut into 1-inch cubes
2 tablespoons mayonnaise
1 tablespoon butter, softened
1 tablespoon lemon juice, or to taste
1 1/2 teaspoons curry powder, or to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
couple dashes hot sauce
3 large green onions, chopped, plus more for garnish
1 tablespoon chopped fresh cilantro (can also use flat leaf parsley), plus more for garnish
12 ounces medium (41/50) cooked shrimp, shelled completely, deveined and patted dry with paper towel
Kosher salt, to taste
Fresh ground pepper, to taste
60 (4 boxes) prepared mini phyllo shells, cooked per package instructions and cooled

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Instructions

In the bowl of a food processor, blend together cream cheese, mayonnaise and butter until smooth and well mixed.
Add lemon juice, curry powder, mustard, Worcestershire sauce, garlic powder and hot sauce; blend until incorporated.
Add green onions and cilantro and pulse to blend. Spoon mixture in a medium mixing bowl. Don’t clean out the processor bowl!
Put shrimp in same food processor bowl and pulse a few times, just until chopped (don’t purée). Add to cream cheese mixture and stir to blend well. Season to taste with salt and pepper.
Cover and refrigerate shrimp mixture for at least 1 hour and up to 2 days. Taste and adjust lemon juice, curry powder, salt and pepper as needed.
Spoon around 1 1/2 teaspoons shrimp mixture into each phyllo shell (I fill them just a smidge higher than the top of the shell). Garnish with additional chopped cilantro and/or green onion.

Notes

Make ahead: Shrimp mixture can be prepared up to 2 days ahead, covered and refrigerated. Spoon into phyllo cups and garnish shortly before serving. If you assemble them too far ahead, they can get soggy.

Variation without curry: Omit the curry powder, substitute 1 tablespoon chopped Italian (flat leaf) parsley or celery leaves for the cilantro. For color, garnish with finely chopped red pepper – or a drop of your favorite cocktail sauce.

Author: Lee Clayton Roper
Category: appetizers, make ahead
Method: No cook, blending
Cuisine: seafood

The post Curry Shrimp Appetizer Recipe appeared first on A Well Seasoned Kitchen.

Shrimp and Crab Au Gratin – Seafood Main Dish

Lee Clayton Roper — Mon, 21 Dec 2020 00:02:51 +0000

What is Shrimp and Crabmeat Au Gratin?

Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared earlier in the day (or up to one month ahead and frozen), making it ideal for a make ahead dinner. Delicate, sweet shrimp and lump crabmeat are baked with sliced mushrooms and artichoke hearts in a velvety smooth cheese sauce spiked with sherry and mustard. This scrumptious seafood au gratin is also flexible – you can use various shellfish and cheeses, to your taste. Plus, you can bake it in either individual dishes or as one luscious seafood casserole.

There’s something so elegant about shellfish, so it’s often my go to for a special entrée. I’m particularly partial to shrimp and lump crabmeat. Their sweet, delicate flavor is extremely flexible, and lends itself to a variety of cuisines – from Southwestern, to Asian, French, Italian and even Cajun.

What is au gratin in cooking?

The term “au gratin” refers to a dish that is topped with breadcrumbs and/or grated cheese, then baked or broiled until the top is a golden brown.

Shrimp and Crab Au Gratin Recipe Ingredients

For this Shrimp and Crab Au Gratin, I pair these versatile seafoods with sautéed cremini (also known as baby bella) mushrooms, tender artichoke hearts and shallots. They’re all gently tossed with a velvety cheese sauce that’s seasoned with dry sherry (can also use white wine), Worcestershire sauce, mustard and a dash of paprika. To add a bit of color and crunch, I top it off with a panko breadcrumb-fresh parsley- butter mixture. The resulting gratin is rich yet not overpowering, super flavorful, elegant and impressive.

How to Make Shrimp and Crab Au Gratin

Preparing this elegant and impressive entrée is surprisingly easy. Here are the steps involved:

Prep oven and baking dishes.
Preheat oven to 375 degrees. Grease 4 (8 ounce) gratin dishes, ramekins or shell baking dishes. I put a pat of butter on a small piece of paper towel and rub it generously around the inside of the dishes.
Prep artichoke hearts.
Place artichoke hearts in a strainer under warm running water until thawed. Gently squeeze dry with paper towel and coarsely chop. Set aside.
Cook mushrooms.
In a large heavy saucepan, melt 1 tablespoon butter over medium heat. Add mushrooms; cook, stirring occasionally, until mushrooms are soft and liquid evaporates. Using a slotted spoon remove the mushrooms from the pan and place on a plate or in a bowl. Don’t clean out the pan!
Cook shallots and make cream sauce.
In the same pan, melt 1 tablespoon butter over medium-low heat, stirring constantly. Add shallots and cook until softened, stirring occasionally, around 5 minutes. Reduce heat to low and whisk in flour; continue cooking, whisking, for 3 minutes. Whisk in milk and wine or sherry, pouring liquids in a slow stream. Increase heat to medium, bring to a slow boil and cook, stirring, just until the sauce begins to thicken.
Finish cheese sauce.
Reduce heat to low and stir in both cheeses. Cook just until cheese melts, stirring. Remove from heat and stir in Worcestershire sauce, mustard and paprika. Season to taste with salt and pepper.
Combine ingredients.
Gently fold artichoke hearts and mushrooms into cheese sauce (you can uses the same spoon you used to stir the cheese sauce). Fold in shrimp and crab.
Place in dishes.
Spoon mixture evenly between prepared baking dishes (each one should be around 3/4 to 7/8 full).
Prepare and add au gratin topping.
Melt the remaining 1 tablespoon butter in a small mixing bowl and melt in the microwave. Stir in bread crumbs and chopped parsley. Sprinkle over top of seafood mixture.
Bake.
Place baking dishes on a large rimmed cookie sheet and bake for around 25 minutes, or until the mixture is bubbly hot and the topping is lightly browned. If top doesn’t brown, run under the broiler for a minute or two.

How to Store Crabmeat and Shrimp Gratin

These little dishes of deliciousness can be prepared but not baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before baking.

They can also be well wrapped and frozen, baked or unbaked, for up to 1 month. Thaw in the refrigerator before baking or reheating.

Can I use other shellfish in Shrimp and Crab Au Gratin?

Yes! You can use all shrimp, all crab, or substitute lobster for one of the two – even crawfish would work well.

What cheeses work best in seafood au gratin?

I’m partial to a mixture of sharp Cheddar and Havarti, but you can use most any melting cheese, including Gruyère, fontina or Monterey Jack.

Can Crab Au Gratin be frozen?

Yes, you can prepare but not bake it and freeze for up to 1 month. Bring to room temperature before baking.

How many calories are in shrimp au gratin?

There are around 450 calories in each serving.

What goes well with Seafood Au Gratin?

This shrimp and crab dish is on the richer side and doesn’t need many sides to make a full meal. I like to serve it with a simple tossed salad and either Lemon Rice or Seeds of Change Quinoa and Brown Rice.

Other Delicious Shrimp and Crab Main Dish Recipes

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Crab and Shrimp Au Gratin

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Print Recipe

Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared earlier in the day (or up to 1 month ahead and frozen), making it ideal for a make ahead dinner. This scrumptious seafood au gratin is also flexible – you can use various shellfish (only shrimp, only crab, or lobster or crawfish), and cheeses, to your taste. Plus, bake it in either individual dishes or as one casserole!

Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 minutes
Yield: 4 servings – can easily be doubled

Ingredients

4 to 5 ounces frozen artichoke hearts (1/2 a 9-ounce package) – see Note
3 tablespoons butter, divided use
4 ounces fresh mushrooms (white or cremini/baby bella), stems removed, caps sliced (larger mushrooms halved)
2 tablespoons finely chopped shallots
1 tablespoon all-purpose flour, preferably unbleached
1/2 cup whole milk
1 1/2 to 2 tablespoons dry sherry (or dry white wine)
1/2 cup grated sharp Cheddar cheese
1/2 cup grated Havarti cheese
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon paprika
Kosher salt, to taste
Fresh ground pepper, to taste
8 ounces medium-sized shrimp, cooked, peeled (tails off), deveined and patted dry
8 ounces lump crabmeat, drained and flaked
1/4 cup fresh or panko bread crumbs
2 tablespoons chopped Italian (flat leaf) parsley

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Instructions

Preheat oven to 375 degrees. Grease 4 (8 ounce) gratin dishes, ramekins or shell baking dishes.
Thaw artichoke hearts under warm running water. Gently squeeze dry with paper towel and coarsely chop. Set aside.
In a large heavy saucepan, melt 1 tablespoon butter over medium heat. Add mushrooms; cook, stirring occasionally, until mushrooms are soft and liquid evaporates. Remove from heat and set aside.
In the same pan, melt 1 tablespoon butter over medium-low heat. Add shallots and cook until softened, around 5 minutes. Reduce heat to low and whisk in flour; continue cooking, whisking, for 3 minutes. Whisk in milk and wine or sherry. Increase heat to medium, bring to a slow boil and cook, stirring, just until beginning to thicken.
Reduce heat to low and stir in both cheeses. Cook just until cheese melts, stirring. Remove from heat and stir in Worcestershire sauce, mustard and paprika. Season to taste with salt and pepper.
Gently fold artichoke hearts and mushrooms into cheese sauce. Fold in shrimp and crab. Divide evenly between prepared baking dishes (each one should be around 3/4 to 7/8 full).
Melt the remaining 1 tablespoon butter in a small mixing bowl and melt in the microwave. Stir in bread crumbs and chopped parsley. Sprinkle over top of seafood mixture.
Place baking dishes on a large rimmed cookie sheet and bake for around 25 minutes, or until the mixture is bubbly hot and the topping is lightly browned. If top doesn’t brown, run under the broiler for a minute or two.

Notes

Note on artichokes: Can also use 1/2 (14 ounce) can quartered artichoke hearts in water, drained. I prefer the texture of frozen in this dish, if you can find them.

Variation in one pan: Can be cooked in a greased casserole dish instead of individual ramekins. Takes approximately 5 to 10 minutes longer to cook.

Make ahead: Dish can be prepared but not baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before baking. Can also be well wrapped and frozen for up to 1 month.

Author: By Lee Clayton Roper
Category: seafood, main dish
Method: Baking
Cuisine: French

Nutrition

Serving Size:
Calories: 451
Sugar: 3.6 g
Sodium: 1040.2 mg
Fat: 27 g
Saturated Fat: 15.4 g
Carbohydrates: 14.3 g
Fiber: 2.3 g
Protein: 38.8 g
Cholesterol: 198.6 mg

The post Shrimp and Crab Au Gratin – Seafood Main Dish appeared first on A Well Seasoned Kitchen.

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