Best Seafood Au Gratin Recipes

SEAFOOD AU GRATIN

Steps:

• Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.

SHRIMP AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
• Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
• Bake in the preheated oven until crisp, about 25 minutes.

BAKED SEAFOOD AU GRATIN

Steps:

• In a heavy skillet, saute the onion and the pepper in 1/2 cup of olive oil.
• Cook until tender.
• Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently.
• Stir in crabmeat, remove from heat, and set aside.
• In a large Dutch oven, bring the water to a boil.
• Add the shrimp, scallops and flounder, and simmer for 3 minutes.
• Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
• In a heavy saucepan, melt 1/2 cup butter over low heat.
• Stir in remaining 1/2 cup flour.
• Cook and stir constantly for 1 minute.
• Gradually add the milk and chicken broth plus the 1 cup reserved cooking liquid.
• Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly.
• Mix in the shredded Cheddar cheese, Sherry, Worcestershire sauce, salt, pepper and hot sauce.
• Stir in cooked seafood, mushrooms and parsley.
• Preheat oven to 350 degrees F.
• Lightly grease one 9x13 inch baking dish.
• Press crabmeat mixture into the bottom of the prepared pan.
• Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
• Bake in the preheated oven for 30 minutes or until lightly browned.
• Serve immediately.

SEAFOOD AU GRATIN

Steps:

• 1. Bring a large pot of water to simmer and add the cubed cod. Simmer just until done (this should only take two or three minutes). Add the frozen seafood and simmer just until thawed (about 1 minute). Remove from heat and drain immediately.
• 2. Melt the two tablespoons of butter in a Dutch oven or sturdy pot on medium heat. Add the leeks and the mushrooms and cook stirring occasionally until the mushrooms are soft (about 8 minutes). Sprinkle with the 2 tablespoons of flour and cook, stirring for one minute to thoroughly coat the vegetables with flour.
• 3. Pour on the white wine and stir well to combine. Then mix in the milk and cream. Heat until thick and just below the boiling point, stirring occasionally. Turn off the heat and add the parsley, cayenne, and salt and pepper to taste. Stir in the seafood mixture.
• 4. Pour the mix into a 9X13 inch buttered baking dish. Mix together the parmesan cheese and the bread crumbs and sprinkle this evenly on top of the casserole.
• 5. Bake for 20 minutes at 350°F. Serve your seafood casserole piping hot with rice.

BAKED SEAFOOD AU GRATIN

Steps:

• In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
• In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
• In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
• Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

CAJUN SEAFOOD AU GRATIN

Steps:

• Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
• The cream will rise before it begins to boil; just stir it to keep it from overflowing.
• Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
• Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
• Mix well and let cook 2-3 minutes.
• Gently fold in the crab meat (you paid a premium price for it, so don't destroy those precious lumps).
• Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
• Preheat the broiler.
• Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
• Sprinkle the top with the Parmesan cheese and glaze under the broiler.
• Serve immediately.
• *******Additional Notes:.
• This dish should really be prepared fresh.
• It doesn't take long to make, and your guests or family will enjoy watching you prepare it.
• You don't have to use all three kinds of seafood, either.
• Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.

SEAFOOD AU GRATIN

Steps:

• Melt 1 tablespoon butter in a large non stick saucepan over medium high heat.
• Add mushrooms and onion; cook and stir until tender.
• Add shrimp, scallops, wine and thyme to the pan.
• Bring to boil, reduce heat and simmer 2 minutes or unti seafood is cooked.
• Drain, reserving 1 cup broth.
• Set seafood mixture aside.
• Melt 2 tablespoon more butter in the same pan.
• Remove from heat and blend in flour; gradually stir in reserved broth and milk.
• Cook and stir over medium high heat until mixture boils and thickens.
• Remove from heat, add 1 cup of Canadian old cheddar and stir until melted.
• Fold in cooked seafood mixture.
• Add salt and pepper to taste.
• Pour into oven proof casserole, sprinkle sourdough over top and sprinkle with remaining Canadian old cheddar.
• Set under broiler in oven about 6 inches from heat, broil until sourdough is browned and cheese is melted, about 10 minutes.

NEW ORLEANS CRABMEAT AU GRATIN

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.

SEAFOOD GRATIN

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

SEAFOOD AU GRATIN

Steps:

• In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
• In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
• In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
• Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.