BROILED GROUPER WITH CREAMY CRAB AND SHRIMP SAUCE
I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!
Provided by JILL ELAINE
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Cover a medium baking dish with foil.
- Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
- Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
- Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Nutrition Facts : Calories 520 calories, Carbohydrate 4.1 g, Cholesterol 240 mg, Fat 35.1 g, Fiber 0.9 g, Protein 46.7 g, SaturatedFat 19.5 g, Sodium 458.9 mg, Sugar 0.2 g
CREAMY SAUCE FOR CRAB OR SHRIMP
For our family this sauce makes the salad! It is identical to the sauce served years ago at a very popular tea room in Portland, OR.
Provided by Mary in OR
Categories Sauces
Time 10m
Yield 1 1/4 Cups
Number Of Ingredients 6
Steps:
- Blend well and refrigerate.
- Serve on Crab or Shrimp salad or cocktail.
Nutrition Facts : Calories 815.9, Fat 63, SaturatedFat 9.2, Cholesterol 48.9, Sodium 2331.9, Carbohydrate 63, Fiber 2.5, Sugar 25, Protein 3.4
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE
A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!
Provided by mikey1083
Categories European
Time 2h20m
Yield 24 Ravioli, 4 serving(s)
Number Of Ingredients 26
Steps:
- 1. Prepare ricotta cheese. Refrigerate.
- 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
- 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
- 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
- 5. Knead dough for 10 minutes until dough is smooth and elastic.
- 6. Wrap ball of dough in plastic. Rest 30 minute.
- 7. Prepare filling while dough rests.
- 8. Sautee shrimp with butter and garlic until cooked.
- 9. After shimp is cooked, remove shrimp,.
- 10. Mix cooked butter and garlic with ricotta.
- 11. Chop shrimp into 1/4" pieces & mix with ricotta.
- 12. Add all other filling ingredients and stir until mixed together.
- 13. Cut dough in half.
- 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
- 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
- 16. Brush the edge of each round with reserved egg white.
- 17. Fill each round with about 1 T heap of filling.
- 18. Fold over and pinch shut, making sure the pasta is completely sealed.
- 19. Bring 4 quarts of salted water to a boil.
- 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
- 21. Dust in 1 1/2 T flour to create a "roux".
- 22. Add wine and reduce 2-3 minutes.
- 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
- 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
- 25. Lightly toss ravioli in sauce until coated.
- 26. Serve topped with fresh parmesan and parsley.
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