Best Firecracker Shrimp Lasagna Recipes

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CREAMY SHRIMP LASAGNA



Creamy Shrimp Lasagna image

Not for those on a diet, but a calorie filled lasagna thats a slice of heaven. My neighbour served this to me during the holidays and I asked her for the recipe. Some one notified me that this is a recipe from 2007 Chatalaine Magazine.

Provided by bigbadbrenda

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs peeled shrimp
3 cups pasta sauce
1/2 cup whipping cream
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups smooth ricotta cheese
1 teaspoon dill weed
3 cups grated mozzarella cheese
1 cup grated parmesan cheese (optional)
12 -15 lasagna noodles

Steps:

  • Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
  • In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
  • Stir ricotta with dill in a small bowl.
  • Grate cheeses then stir together.
  • Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
  • Spread 1/2 of the ricitta mixture.
  • Cover with 1/2 of the tomatae sauce.
  • Scatter 1/2 of the shrimp on top .
  • Then comes 1/2 of the cheese over the shrimp.
  • Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
  • Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
  • When you have finished your meal -- run around the block.
  • This can be made a head just bake it for 30 minutes. Let cool ,.
  • cover and refridgate overnight.
  • Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.

SEAFOOD LASAGNA



Seafood Lasagna image

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Steps:

  • In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

MOM'S SEAFOOD LASAGNA



Mom's Seafood Lasagna image

Growing up, I always loved when my mom made this lasagna. I changed a couple of things-no-boil lasagna noodles make assembly much faster. Also, I like the nutty, robust flavor of Romano cheese, so I added that, too.

Provided by Kardea Brown

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 27

Nonstick cooking spray, for the pan
2 tablespoons unsalted butter
2 pounds medium shrimp, peeled and deveined
3 cloves garlic, minced
1 tablespoon seafood seasoning
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 pound lump crabmeat
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups shredded Romano
One 15-ounce carton ricotta
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
One 14-ounce can artichoke hearts, drained and chopped
1 cup shredded part-skim mozzarella
1/2 cup Italian breadcrumbs
1 teaspoon lemon zest
1 large egg, lightly beaten
Kosher salt
One 9-ounce package no-boil pasta noodles
1 cup shredded part-skim mozzarella
1/2 cup shredded Romano
Nonstick cooking spray, for the foil

Steps:

  • For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
  • Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
  • Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
  • Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
  • Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
  • Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
  • Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.

CREAMY GARLIC SHRIMP LASAGNA



Creamy Garlic Shrimp Lasagna image

Garlic shrimp with a creamy sauce. This is decadently rich and flavorful. I used no boil wide sheets, You can use your favorite making 3 layers.

Provided by Rita1652

Categories     One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 21

9 ounces no-boil lasagna noodles, 6 sheets
1/8 cup olive oil
1 onion, diced
1 bulb of garlic, minced (10 cloves)
1 -2 chipotle chile in adobo, minced
1/2 cup white wine
1 tablespoon dried oregano
15 ounces tomatoes, diced
1 1/2 lbs raw shrimp, peeled
2 tablespoons butter
3 tablespoons flour
3 cups heavy cream or 3 cups milk
nutmeg (I used 1/2 nutmeg)
6 -10 leaves fresh basil (2 tablespoons minced)
3 tablespoons parmesan cheese, grated
15 ounces ricotta cheese
1 lb pre-shredded mozzarella cheese
1 egg
1 tablespoon dried parsley
1/2 teaspoon black pepper
1 cup pre-shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a large pan, add onions and cook for 5 minutes, add garlic and chipotles cook for 2 minutes.
  • Add wine to onions and deglaze pan, reduce to till almost no liquid remains. Add oregano and tomatoes cook for 5 minutes then add shrimp and just toss to coat ingredients. Remove from heat and set aside.
  • Meanwhile melt butter in a microwave oven add flour and mix till smooth. Add the cream and microwave for 4 -5 minutes, whisking every minute till thick.
  • Add nutmeg to cream sauce. Mix in Parmesan and set aside.
  • Mix together ricotta, mozzarella, egg and parsley, and black pepper set aside.
  • Lightly oil a 9x13 pan.
  • Place 2 sheet noodles on dish top with 1/3 cheese mixture then 1/3 shrimp mixture and then 1/3 cream mixture. Repeat 2 more times ending with cream.
  • Top with shredded cheese and bake for 30 minutes.

Nutrition Facts : Calories 550.2, Fat 43.4, SaturatedFat 25.1, Cholesterol 247.8, Sodium 475.7, Carbohydrate 9.6, Fiber 0.8, Sugar 2.2, Protein 29.2

FIRECRACKER SHRIMP



Firecracker Shrimp image

Makes a great spicy dish to serve over rice or pasta. Can explode with spice if you like it, but adjust the heat to your taste. So easy and quick to prepare, and tastes like you put so much more effort into it.

Provided by PalatablePastime

Categories     Very Low Carbs

Time 22m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 lb large shrimp, peeled and deveined
1/2-1 teaspoon creole seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
1 tablespoon olive oil
2 cloves garlic, minced
1 scallion, finely sliced
1 cup whipping cream
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice
hot cooked rice or pasta

Steps:

  • Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
  • Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
  • Add the garlic and green onions and cook until fragrant.
  • Stir in the whipping cream and cook until dish is warmed, stirring frequently.
  • Mix in parsley and lemon juice just before serving.
  • Serve over pasta or hot cooked rice, if desired.

CREAMY SEAFOOD LASAGNA



Creamy Seafood Lasagna image

Looking to add variety to your lasagna know-how? Our Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored imitation crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. Our recipe for seafood lasagna brings together mozzarella, Parmesan and ricotta cheese. You don't need to live next to the sea; just pick up frozen salad-style imitation crabmeat and frozen cooked salad shrimp. All you need are a few more pantry staples and our simple steps to make this recipe an easy catch.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 18

1/4 cup Gold Medal™ all-purpose flour
9 uncooked lasagna noodles
1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cups half-and-half
1 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup dry sherry or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 container (15 oz) ricotta cheese
1/4 cup chopped fresh parsley
2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
2 packages (4 oz each) frozen cooked salad shrimp, thawed, drained
3 cups shredded mozzarella cheese (12 oz)
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Cook noodles as directed on package.
  • Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
  • In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
  • Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
  • Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 180 mg, Fat 5, Fiber 2 g, Protein 41 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 1 g

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