SHRIMP AND CRAB PIZZA RECIPES

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PARTY SHRIMP RECIPE: HOW TO MAKE IT



Party Shrimp Recipe: How to Make It image

The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 9

1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lemon juice
1 garlic clove, thinly sliced
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined

Steps:

  • In a bowl or shallow dish, combine the first 8 ingredients. Add shrimp; toss to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side.

Nutrition Facts : Calories 14 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.

SEAFOOD LASAGNA RECIPE (WITH CRAB, LOBSTER, AND SHRIMP ...



Seafood Lasagna Recipe (with Crab, Lobster, and Shrimp ... image

The perfect make-ahead meal for when you're craving seafood and lasagna.

Provided by Laura Rege

Categories     Main dish    Dinner    Lasagna    Pasta dish

Total Time 4800S

Prep Time 900S

Cook Time 3900S

Yield 12

Number Of Ingredients 22

4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 (8-ounce) bottle clam juice
3 cups whole milk
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried lasagna noodles
Olive oil
1/2 bunch fresh parsley
1/2 medium lemon
4 cloves garlic
4 tablespoons unsalted butter
1/2 cup dry white wine, such as Sauvignon Blanc
1 pound tiny raw, peeled, and cleaned shrimp (70 to 90 per pound)
1 1/4 teaspoons kosher salt, divided, plus more for the pasta
3 cups part-skim ricotta cheese
1 1/2 ounces Parmesan cheese, finely grated (about 3/4 cup or scant 1/2 cup store-bought grated)
1/4 teaspoon freshly ground black pepper, plus more as needed
8 ounces lump crab meat
8 ounces cooked and chopped lobster meat
1 pound low-moisture mozzarella cheese, shredded (about 4 cups)
Cooking spray

Steps:

  • Arrange a rack in the middle of the oven and heat the oven to 350°F.
  • Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and cook, stirring, until very lightly toasted, about 2 minutes. While whisking, slowly pour in 1 (8-ounce) bottle clam juice, then 3 cups whole milk. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and simmer until thickened, 8 to 10 minutes more. Taste and season with more kosher salt and black pepper as needed.
  • Meanwhile, cook 1 pound dried lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cool water until cool, and drain well again. Arrange the noodles in an even layer on a large baking sheet, coating them with olive oil and overlapping them slightly if needed.
  • Pick the leaves from 1/2 bunch fresh parsley and finely chop until you have 1/4 cup for the sauce and 1 tablespoon more for garnish. Juice 1/2 medium lemon until you have 1 tablespoon juice. Finely chop 4 garlic cloves.
  • Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add 1/2 cup dry white wine and boil until the wine is almost evaporated, about 3 minutes. Add 1 pound raw tiny shrimp and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes.
  • Remove the skillet from the heat. Add the 1/4 cup parsley, the lemon juice, and 1/4 teaspoon of the kosher salt, and stir to combine. Taste and season with more kosher salt as needed.
  • Place 3 cups ricotta cheese, 3/4 cup finely grated Parmesan cheese, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and stir to combine. Taste and season with more kosher salt and black pepper as needed.
  • Spread 1/2 cup of the cream sauce in the bottom of a 9x13-inch inch baking dish. Arrange 1/3 of the noodles over the cream sauce, overlapping them as needed. Spread half the ricotta mixture over the noodles. Evenly arrange half the shrimp mixture, half the lobster, and half the crab over the ricotta. Sprinkle with 1 cup of the mozzarella.
  • Dollop and spread 1 cup of the cream sauce over the cheese. Repeat layering half the remaining noodles, the remaining ricotta mixture, and the remaining shrimp mixture, lobster, and crab. Sprinkle with 1 cup of the mozzarella cheese. Dollop and spread 1 cup of the cream sauce over the cheese. Top with the remaining lasagna noodles, spread with the remaining cream sauce, and sprinkle with the remaining 2 cups mozzarella.
  • Coat a large sheet of aluminum foil with cooking spray. Loosely cover the baking dish the foil spray-side down. Bake for 30 minutes. Uncover and bake until golden-brown and bubbly, 20 to 25 minutes more. Let cool for at least 15 minutes before slicing. Garnish with the reserved parsley before serving.

Nutrition Facts : SaturatedFatContent 26.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.7 g, SugarContent 5.3 g, ServingSize Serves 12, ProteinContent 47.3 g, FatContent 50.4 g, Calories 811 cal, SodiumContent 1276.6 mg, FiberContent 1.5 g, CholesterolContent 0 mg

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PARTY SHRIMP RECIPE: HOW TO MAKE IT
The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 14 calories per serving
  • In a bowl or shallow dish, combine the first 8 ingredients. Add shrimp; toss to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side.
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PARTY SHRIMP RECIPE: HOW TO MAKE IT
The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 14 calories per serving
  • In a bowl or shallow dish, combine the first 8 ingredients. Add shrimp; toss to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side.
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