SEAFOOD, POTATO AND CHEESE CASSEROLE RECIPE - FOOD.COM
I made this one up, but not saying I'm the first to do that. It's sort of 3 dishes in one. My friends say this is one my best creations. It has lots of butter in it, but I have tried to substitute and it doesn't taste as good.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Cook bacon until crisp, chop and set aside.
- Preheat oven to 375°F.
- Cut Potatoes into bite size pieces or about .5 ounces each.
- Place in a large casserole dish, season with salt, pepper and Cajun seasoning.
- Pour ½ stick of melted butter over potatoes and mix to coat.
- Bake for 50 minutes or until the potatoes are fork tender and beginning to brown.
- When the potatoes are almost done, Use a large deep skillet and add 1 stick butter, the onions, bell pepper and celery.
- Simmer for about 8 minutes until onions begin to clear.
- Add the garlic, simmer 1 minute.
- Add the lemon juice, tarragon vinegar and the shrimp.
- Season with salt, pepper and Essence or cayenne.
- Cook shrimp until just done, about three minutes.
- Add the cream cheese and sour cream, when it has liquefied add the crab meat, and stir gently to mix well.
- When the mixture is hot, pour it over the top of the potatoes in the casserole dish and smooth it out.
- Sprinkle the top with the parmesan, the chopped bacon, and spread the cheddar cheese out evenly on top.
- Bake until the cheese has melted and serve immediately garnished with chopped green onions and a few dashes of Essence.
Nutrition Facts : Calories 724.4, FatContent 49.4, SaturatedFatContent 29.8, CholesterolContent 242.2, SodiumContent 1038.2, CarbohydrateContent 34.3, FiberContent 3.4, SugarContent 3.2, ProteinContent 37
SHRIMP AND DICED POTATO CASSEROLE RECIPE - FOOD.COM
Ready, Set, Cook! Special Edition Contest Entry: This recipe is a kind of surf and turf, blending the earthiness of potatoes with the ocean tang of shrimp. It is adapted from elements of shrimp croquettes of Fannie Farmer, with a Red Pepper sauce borrowed from Jacques Pepin, modified by adding sun dried tomatoes.
Total Time 2 hours 35 minutes
Prep Time 1 hours 50 minutes
Cook Time 45 minutes
Yield 1 8 X 12, 4 serving(s)
Number Of Ingredients 22
Steps:
- Put the sun dried tomatoes in a bowl with 1 cup of hot water. Let them sit for 30 minutes to plump and soften.
- Zest and juice the lemons and finely chop the cilantro.
- Cut the frozen shrimp into ½ inch pieces. Combine in a bowl with lemon juice, zest and cilantro. Cover with plastic wrap and set in a bowl of hot water to thaw while marinating. Stir occasionally.
- Over a hot stove burner roast the red bell peppers until the skins are blackened. Wrap in plastic wrap and let cool.
- To make the cream sauce, melt the butter or ghee in a heavy bottomed sauce pan. Add the flour and stir until flour is cooked, but not brown, about 2 minutes. Add the hot milk, stirring constantly.Bring the cream sauce to a boil. Add salt and pepper to taste and grate nutmeg into sauce. Simmer for 2 -3 minutes until sauce thickens.
- Thoroughly drain the shrimp and reserve the marinade. Combine the Simply Potatoes Diced Potatoes with Onions, the marinated shrimp, salt, cayenne pepper, and cream sauce. Mix well. Cover with plastic wrap and refrigerate until chilled.
- Preheat oven to 350°F.
- Peel the peppers and remove the seeds and ribs. Roughly chop the peppers and the tomatoes and put in a food processor. Process until smooth. Add the liquid the tomatoes were soaked in along with ¼ cup of the reserved marinade and season with salt, pepper and red pepper flakes. Let boil to thicken the sauce. Remove from heat and add the butter. Swirl to melt and incorporate. Adjust seasoning to taste. Keep warm until needed for service.
- Oil an 8" X 12" casserole and fill with the shrimp and potato mixture. Coat with Panko bread crumbs.
- Bake on the middle rack at 350°F for 45 minutes. Broil for 3 minutes to toast bread crumbs. Serve on a warm platter in a ring of Roasted Red Pepper/Sundried Tomato Sauce. Garnish with a few leaves of cilantro.
Nutrition Facts : Calories 464.7, FatContent 15.3, SaturatedFatContent 7.7, CholesterolContent 174.3, SodiumContent 1736.6, CarbohydrateContent 54.6, FiberContent 4.6, SugarContent 7.8, ProteinContent 26.6
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