Seafood Lasagna
SEAFOOD LASAGNA
Bake 1 hour and 45 minutes. Yield: 12 servings. Delicious! 9 uncooked dried lasagna noodles
–SAUCE:–
3 tbsp. butter
1/4 c. all-purpose flour
2 tsp. finely chopped garlic
1 1/2 c. milk
1/2 c. dry white wine or milk
1 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce
–RICOTTA FILLING:–
2 eggs
3/4 c. Parmesan cheese, grated
1/2 c. chopped fresh parsley
1 (15 oz.) carton (2 c.) Ricotta
cheese
1 (4 oz.) jar sliced pimiento, drained
–LAYERS:–
1 (12 oz.) pkg. sm. frozen, cooked
shrimp, thawed and drained
1 (8 oz.) pkg. frozen, salad chunks
imitation sea stixs, thawed and
drained
3 c. (12 oz.) shredded Swiss cheese
12 fresh parsley sprigs
Heat oven to 375 degrees. Cook noodles according to package directions; rinse. Drain; set aside. In 2 quart saucepan melt butter over medium heat. Stir in flour and garlic until bubbly (1 minute). Stir in 1 1/2 cups milk. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes); boil 1 minute. Stir in remaining sauce ingredients; set aside. In small bowl, slightly beat eggs; stir in all remaining Ricotta filling ingredients. In greased 13 x 9 inch baking pan layer 1/3 noodles, 1/2 Ricotta filling, 1/2 shrimp, 1/2 sea stixs, 1/3 sauce sauce and 1/3 Swiss cheese. Repeat layering. Top with remaining noodles, sauce and Swiss cheese. Cover with aluminum foil; bake 25 minutes. Uncover; continue baking 15 to 20 minutes or until lightly browned. Let stand 10 minutes. 1 serving: Calories 370, protein 28g, carbohydrates 20g, fat 18g, cholesterol 150mg, sodium 483mg. You can use “light” Ricotta cheese, skim milk to reduce fat and calorie intake.
Seafood Augratin
SEAFOOD AUGRATIN
4 (1 lb.) lobsters or (1 1/2 lbs.
shrimp) or crab
1/4 lb. butter
1 c. sliced mushrooms
1/2 c. white wine or sherry
2 tbsp. flour
1 tsp. salt
1/8 tsp. white pepper
1 c. heavy cream
1/2 c. gruyere cheese, grated
Melt 6 tablespoons butter. Saute seafood 3 minutes. Add mushrooms, saute 2 minutes. Add wine. Cook over low heat 5 minutes. Mix flour, salt, and pepper with cream. Add to seafood stirring until boiling point. Place in casserole dish, sprinkle with cheese, dot with remaining butter. Cook at 400 degrees for 10 minutes. Serve over rice. Serves 4.
Myra’s Shrimp Spaghetti
MYRA’S SHRIMP SPAGHETTI
6 oz. spaghetti
2 (14 1/2 oz.) cans stewed tomatoes
1 (6 oz.) can tomato paste
1/2 c. chopped onion
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/4-1/2 crushed red pepper
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1 (16 oz.) pkg. frozen peeled deveined shrimp (or fresh)
1/2 c. chopped green pepper
Cook spaghetti according to directions on package; drain and keep warm. In saucepan combine undrained tomatoes, tomato paste, onion, oregano, basil, red pepper, garlic powder and thyme. Cook uncovered over medium-low heat 10 minutes until mixture is somewhat thickened, stirring occasionally. Add shrimp and green pepper, cook uncovered 10 minutes until shrimp are no longer pink, stirring occasionally. Serve over spaghetti. Serves 6. This is a low cal/low fat meal.
Vivian’s Seafood Newburg
VIVIAN’S SEAFOOD NEWBURG
1 (10 oz.) pkg. frozen green beans
(can use can beans but they are not as pretty)
3/4 lb. fresh or frozen shrimp
3/4 lb. fresh or frozen scallops
1 c. water
1 c. sliced fresh mushrooms
2 tbsp. thin sliced green onion
1 tbsp. margarine or butter
1/4 tsp. salt
2 tbsp. all-purpose flour
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 c. water
1/2 c. nonfat dry powdered milk
1 beaten egg white
2 tbsp. dry white wine
3/4 c. soft bread crumbs
2 tbsp. grated Parmesan
1 tbsp. margarine or butter
Cook and drain green beans according to directions on package. Combine thawed shrimp, scallops and 1 cup water. Bring to boil; reduce heat, cover and simmer 2-3 minutes until scallops and shrimp are opaque. Drain. In a skillet cook mushrooms and green onion in 1 tablespoon margarine about 5 minutes or until tender. Stir in flour, salt, nutmeg and pepper. Add water and nonfat dry powdered milk. Cook and stir until thickened and bubbly. Remove from heat. Gradually stir in 1 cup hot mixture into beaten egg white until blended. Return to remaining hot mixture in skillet. Add wine and fish, stir until bubbly. Spoon over green beans. Toss bread crumbs and Parmesan cheese together. Add melted margarine. Sprinkle over other mixture. Bake in 400 degree oven about 10 minutes until brown.
Shrimp & Beer Bisque
SHRIMP & BEER BISQUE
1 (12 oz.) bottle of beer
3 to 4 peppercorns
1 bay leaf
1 lb. shelled, deveined shrimp
1 qt. light cream
Salt & white pepper
Fresh parsley for garnish
Put the beer in a saucepan with the peppercorns and bay leaf. Bring just to a boil and add the shrimp. When the shrimp are pink, and before they curl up tight, they are done. Remove saucepan from the heat. Strain the beer into a container and refrigerate it. Rinse the shrimp under cold water to stop the cooking and refrigerate separately. Puree the shrimp, with the cool beer stock, saving enough whole shrimp for garnish. Stir in the cream and season with salt and white pepper. Chill thoroughly. Serve in chilled bowls, with fresh parsley and the reserved shrimp. Serves 4 to 6.
