Seafood Lasagna

“The time has come”, the chicken said. If you have been following Buen Provecho since the beginning, you have access as of today to 500 of my recipes! A few have been there since the beginning in March 2011, which is incredible. Many of you are “newbies” to the site and may not be aware of all of the recipes herein.

Probably FAKE NEWS, but my stats show viewers in 118 countries around the world, with 8,305 in USA, 8,177 in Canada and 3,350 in Mexico. The rest are an A to Z spread, from Australia to Zimbabwe…Thank You all so much!

Looking back, I have had many delicious recipes of which you may or may not have been aware. I encourage you to use the search feature to continue to enjoy the site. Alas, this is the FINAL recipe, which in fact appeared in October 2013. It is and has always been one of my favourites of the 500!

It’s certainly a special occasion recipe and involves lots of preparation, but it remains a very special one which I prepare on special occasions with special people, who obviously must enjoy seafood!

SEAFOOD LASAGNA

  • 8 tbsp. butter
  • 8 tbsp. all purpose flour
  • 1 c. cream
  • 1 c. milk
  • chicken broth
  • Salt and pepper to taste
  • Pinch of nutmeg
  • 1 lb. lasagna, “no boil type”
  • 10 oz. frozen spinach, thaw and drain on paper towels
  • 16 oz. ricotta cheese
  • 8 oz. Manchego cheese
  • 8 oz. provolone cheese
  • 1 can sliced mushrooms
  • 2 sliced onions
  • 1/2 c. Parmesan cheese
  • 1 tomato, cut and peeled
  • 1 1/2 lb. seafood (shrimp, crabmeat, scallops, white fish)
  • Parsley and rosemary to taste

To make sauce, melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly. When everything is mixed, take it off the fire. Add salt, pepper and nutmeg. To make lasagna, sauté onions and mushrooms in butter and oil. Add tomato, parsley and rosemary. Add seafood. In a greased lasagna pan, pour some sauce, place some lasagna, seafood, mozzarella, ricotta and chopped spinach mixed, provolone, and press it down before you begin second layer. Follow same order as first layer, ending with lasagna strips and sauce. Be sure to generously cover with sauce. Bake at 350 degrees for 35 – 40 minutes.

Buen provecho amigos!!!

Carbonara with Shrimp and Scallops

Dinner with friends again, so I opted to make this old recipe again, which it seems I never posted before? I added some shrimp to the original.

Carbonara with Pan Seared Scallops

Ingredients for Scallops

  • 12-16 large scallops 3-4 per person + deveined shrimp
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and Pepper

Ingredients for Carbonara

  • 8 slices thick cut bacon diced
  • 1 shallot finely sliced
  • 1 clove garlic leave whole
  • 4 green onions
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1 cup parmigiana Reggiano grated
  • fresh ground pepper
  • 14 oz (400g) pasta of your choice -I used Linguine

Pasta Carbonara

1. Start cooking pasta in large stainless-steel pot.

2. In small bowl mix together cream, egg yolks and 3/4 of cheese.

3. In large skillet cook bacon until crisp, add shallots and ½ green onions.

4. Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

5. When pasta is finished cooking, drain well, then add to skillet of bacon.

6.. Toss well, then transfer to large bowl.

7. Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

Perfect Pan Seared Scallops (+ shrimp)

1. Blot scallops with paper towel to remove any water. Salt and pepper.

2. Heat large non-stick frying pan, add 2 tablespoons olive oil.

3. Make sure frying pan is hot before adding scallops but not smoking.

4. Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

6.  Sear for about 2-4 minutes or when bottom is a nice golden brown. Don’t move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

7.Turn to sear other side. (about 1-3 more minutes)

8. Spoon the melted butter over the scallops as the other side finishes cooking.

10. Transfer to paper towel covered plate.

11. Keep warm in oven, if making in batches.

12. Add butter to another frying pan. Cook shrimp until pink flipping once!

13. Add shrimp and scallops to pasta and mix well

14. Serve with more Parmesan cheese.

Seafood Casserole

When you check your freezer and find a small package of shrimp and another one of scallops which still look perfect thanks to our FoodSaver, what else to do but a seafood casserole!

Seafood Casserole

  • 6 oz uncooked spaghetti, broken
  • 1/2 lb fresh scallops, cut in half or quarters if large
  • ½ lb fresh shrimp, peeled and deveined. Smaller ones are best.
  • 6 Tbs butter
  • 4 Tbs flour, divided
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 cups half and half cream
  • 4 Tbs white wine or sherry
  • ½ cup sliced button mushrooms
  • 1 cup frozen peas
  • 8 Tbs parmesan cheese, divided

Instructions

Cook spaghetti per directions on package. Drain and rinse with hot water.

Heat oven to 375 degrees. Lightly butter a 2-quart casserole dish, or 4 individual 2 cup ramekins.

Thoroughly rinse scallops and shrimp in cold water, drain, and cut scallops to desired size. I like a bite sized piece.

Melt 3 tbs of butter in a sauté pan.

Add seafood and mushrooms and sauté over medium high heat.

Cook 6-8 minutes, or until scallops are opaque.

Remove from pan and set aside.

 In same pan, melt remaining butter. Add flour, salt and pepper and blend well.

Add half and half all at once.

Cook until mixture thickens. This should take about 5 minutes. Stir constantly with a whisk.

Add 4 T of parmesan cheese.

 Add scallops and mushrooms back to the pan.

Add wine and peas. Continue stirring until heated through.

Place spaghetti into saucepan with seafood mixture, and stir it all together until well mixed.

Place it all in the buttered casserole.

 Sprinkle with Parmesan cheese. Bake for about 25 minutes, or until light brown and bubbly around the edges.

Spaghetti Squash and Shrimp Alfredo

Most of you are aware of fettuccini Alfredo with its rich creamy sauce. This version replaces the fettuccini (pasta) with shredded spaghetti squash. The recipe includes directions for baking the squash, but in my case I had baked a whole squash the day before for another spaghetti squash recipe with pesto sauce. Since there are only two of us, one squash is enough for two meals. First night – pesto. Second night, reheated squash with shrimp Alfredo sauce. Since this was prebaked squash, I did not keep the shells, obviously.

To simplify both recipes, I used a jar of pesto sauce the first night, and a jar of Alfredo sauce the second night. In both cases, it simplified the preparation! FYI…I wasn’t too thrilled with my photo…LOL. A few leaves of basil would have been a great improvement, but the garden had none.

Spaghetti Squash Shrimp Alfredo (KETO, depending on your sauce)

  • 2 small spaghetti squash, 1.5 – 2 lb
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 lb shrimp thawed if frozen, peeled, deveined, and tails removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1.5 cups Alfredo sauce*
  • 1/4 cup fresh herbs, such as parsley and/or basil, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese

1. Preheat oven to 375F. Cut the spaghetti squash in half length-wise. Use a spoon to scoop out the seeds. Brush the inside of each half with half the olive oil, and season with salt and pepper. Place on a large baking sheet with the cut side facing up. Season with salt and pepper. Roast the squash at 375F for about 30 minutes, or until the squash flakes easily when pierced with a fork. Set aside to cool for a few minutes, but keep the oven on – you’ll need it in a few minutes.

2. Use a fork to scrape all the spaghetti squash strands out of each squash, taking care not to pierce the squash skin (read the recipe post for tips for flaking the squash, and what to do if you pierce the skin!). Place the spaghetti strands into a large bowl.

3. While the spaghetti squash is roasting, prepare the rest of the ingredients: Chop the herbs.

4. Grate the cheese.

5. In a medium bowl, combine the peeled, thawed shrimp with the salt, garlic powder, paprika, and 1 tablespoon olive oil. Mix with a fork.

6. Heat a large skillet, and add the shrimp to the skillet in a single layer. Cook for 2 minutes, then use tongs to flip each shrimp over. Cook for another 2 minutes, or until the shrimp are fully cooked. Remove from heat.

7. In a large bowl, combine the cooked spaghetti squash, cooked shrimp, 1.5 cups Alfredo sauce, ¼ cup grated Parmesan cheese, and the herbs. Mix well, and place into the 4 spaghetti squash boat shells.

8. OPTIONAL if you are using leftover squash – Arrange the spaghetti squash boats on the same large baking sheet. Top each filled spaghetti squash boat with about a tablespoon of freshly grated Parmesan cheese, and about ¼ cup shredded mozzarella. Bake at 375F for 10-15 minutes, or until the cheese is all melted.

Seafood Stew (otherwise known as “Bouillabaisse)

In different parts of the world, this dish is simply called “seafood chowder”. In Belgium we ate a similar dish known as “waterzooi“. I decided that I had small amounts of fish, shrimp and scallops that were not enough to cook separately and once again I turned to Pinterest to see what were the possibilities. The resultant stew/chowder/bouillabaisse/waterzooi was great!

The photo below is from Pinterest, showing oysters, lobster, etc. accompanied the original recipe. Choose whatever seafood you can get at the store…

Feel free to choose whatever seafood you have on hand…

Seafood Bouillabaisse

Ingredients

  • 3 Tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 6 small potatoes, chopped
  • 1 small bulb fennel, trimmed and chopped* OPTIONAL
  • pinch saffron
  • 4 cups fish or vegetable broth
  • 1 14.5 ounce can crushed tomatoes
  • salt and pepper to taste
  • 1-pound fresh cod or another fish of choice, diced
  • 8 raw shrimp, shells on
  • 8 littleneck clams* OPTIONAL
  • 8 mussels* OPTIONAL

Garnishes and accompaniments: Chopped fennel fronds, chopped parsley, slices of toasted baguette.

To make rouille, combine one minced garlic clove, a 1/4 cup of finely minced jarred roasted red pepper, and cayenne pepper with 1/4 cup mayonnaise.

1 Heat olive oil in a Dutch oven or other heavy-bottomed pot over medium high heat. Add onion, garlic, celery, carrots, potatoes, fennel and saffron until translucent. Add tomatoes and fish broth and bring to a boil. Cook stew until thickened, about 20 minutes. If you’re planning to serve the stew immediately, continue to step 2. If serving later, allow stew to cool completely and store refrigerated in an airtight container for up to 24 hours. When ready to serve, bring back to a simmer over medium heat before continuing to step 2.

2 Lower heat to simmer and add fish, adjusting heat to keep the liquid bubbling gently. Add cod or other diced fish first. Follow with clams about 5 minutes later. Finally, add the shrimp and mussels. Cover the pot and continue simmering until clams and mussels are open and shrimp is pink.

3 Adjust salt and pepper to taste. Ladle stew into bowls and serve with toasted bread slices and rouille sauce.

Shrimp Stir Fry

I am always looking for new stir fry sauce recipes and I came across this one on my favourite sites, Pinterest. I almost always use peeled and deveined shrimp to simplify cooking prep and this suited what I had on hand. Since we began a KETO diet years ago for the most part, we avoid rice and pastas, with some exceptions. You do not need to have rice with this, and thus, it becomes a shrimp “stew”…LOL. We always have a stir fry blend of vegetables on hand in the freezer, so you can substitute these with the frozen vegetables.

Shrimp Stir Fry

Ingredients

  • 1 lb large shrimp (I usually buy peeled and deveined)
  • 1 bunch broccoli
  • 8 oz baby Bella mushrooms or other variety
  • 8 oz snow peas
  • 1/2 cup diced green onion
  • 2 bell peppers

Stir Fry Sauce:

  • 1/2 cup soy sauce
  • 1 cup chicken broth can also use vegetable broth
  • 2 tbsp rice vinegar
  • 1/4 cup honey
  • 6 garlic cloves
  • 2 tsp chili paste more if you want spicier
  • 2 1/2 tbsp cornstarch

Instructions

Peel and de-vein shrimp if needed. Whisk all ingredients for the sauce together and set aside. Chop vegetables and set aside.

Preheat a large cooking pan or a wok over medium heat and add peanut oil.

Sauté vegetables, mixing often, until start to soften. Don’t cook vegetables all the way because it will continue to cook after you take it out of the pan and later with sauce.

Take veggies out of the pan and add a little more oil to the pan.

Sauté shrimp over medium-high heat until just turns opaque on each side.

Add vegetables back into the pan and stir.

Whisk the sauce again and pour it into the pan. Stir well and cook for a few minutes, just until sauce thickens.

Stir in green onions and serve right away.

You can serve shrimp stir fry over rice, with noodles, or just on its own.

Roasted Parmesan Garlic Shrimp

“Honey, I’m home!” (for all of those familiar with that old greeting from some TV show?) Welcome back former followers. Your encouragement is appreciated. A recent house sitter left behind some really nice frozen shrimp and (Pinterest to the rescue) I decided to thaw them out- 24 beautiful specimens which only required peeling and deveining. Once done, I put them in some cold water with a little salt and put them back in the refrigerator awaiting dinner prep.  Some fresh asparagus was also waiting to be used. Everything came together with very little prepping…

  • 1 pound medium raw shrimp peeled and deveined
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup grated Parmesan
  • 4 cloves of garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • juice of 1/2 lemon
  • Cocktail sauce for dipping (1/2 cup ketchup + 2 tablespoons horseradish)

Heat the oven to 350 degrees F. Coat a baking sheet with oil.

Place the shrimp in a single layer on the sheet. Evenly distribute olive oil, Parmesan, garlic, oregano and basil. Season with salt and pepper. Toss together with your hands and spread out again.

*Place the pan in the oven and roast the shrimp until just pink, firm and cooked. This should take 9 minutes. When done sprinkle with lemon juice and serve with whatever side you have chosen.

*NOTE…since the oven was on I also roasted the asparagus which was drizzled with olive oil, salt, pepper and 1/2 cup shredded Parmesan. If you choose to do the asparagus, put it in the oven 10 minutes before the shrimp and leave them in until the shrimp are done.

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Shrimp Stuffed Avocados

This used to be one of our favorite salads at a local restaurant. This recipe beats theirs! Yeah, there are two halves there!

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Shrimp stuffed avocado                        Author: Layla Pujol

Yield: 8-10 stuffed avocado halves

Ingredients

  • 4-5 firm ripe avocados
  • 1 lb medium sized cooked shrimp (OR 2 cans of tiny Shrimp uncut)
  • ½ medium red onion, diced finely
  • 2 radishes, diced finely
  • ½ red bell pepper, diced finely
  • 2 celery stalks, diced finely
  • 2 hard-boiled eggs, diced
  • 5 tbs. mayonnaise
  • Lime juice from 1 lime
  • Salt/pepper to taste (I like cracked peppercorns)
  • Cilantro chopped for garnish

Instructions

  1. Chop the cooked shrimp in half, if desired keep a few whole to garnish OR use whole if small)
  2. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
  3. Taste and salt/pepper if necessary.
  4. Cut avocados in half, remove seed and peel carefully.
  5. Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
  6. Use a spoon to stuff avocados with shrimp salad filling.
  7. Add any garnishes and serve immediately.

 

Tequila Lime Shrimp

One of our favourite restaurants here used to serve tableside this wonderful tequila lime shrimp. Hope you will also enjoy this great recipe I found. Where else? Pinterest...

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Tequila Lime Shrimp

Serves 2-3 | Prep Time: 10 Minutes | Cook Time: 5 Minutes

Ingredients:

12 oz. peeled and deveined shrimp* (see note below)_
2 pinches of 
salt
3 dashes 
ground black pepper
1/4 teaspoon paprika
1 tablespoon 
olive oil
2 cloves garlic, minced

2 or 3 tablespoons tequila
1 1/2 tablespoon lime juice
1 tablespoon chopped cilantro leaves

Method:

*You can use frozen shrimp for this recipe. Do NOT thaw it. Add directly to the sauteed garlic and stir frequently. Overcooked frozen shrimp turn rubbery. Just two or three minutes should be all it takes to warm the shrimp through. Then proceed with the tequila, etc.

Season the shrimp with salt, pepper and paprika.

Heat up a skillet (cast-iron skillet preferred) and add the olive oil. Saute the garlic for a little bit before adding the shrimp. Continue to cook the shrimp until they turn slightly charred and burned. Drizzle in the tequila, toss the skillet a few times. Add the lime juice, stir to combine well.
Turn off the heat and add the cilantro. Serve the tequila lime shrimp with Mexican rice or wrap with warm tortilla. Avoiding the carbs, I just served them with some steamed broccoli.

Shrimp and Green Bean Stir Fry

Too many string beans from Costco AGAIN! What to do? Stir fry of course. Hope you enjoy this recipe with or without the rice…

 

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Shrimp and Green Bean Stir Fry

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1/2 pound large shrimp-shelled, deveined and cut into 1-inch pieces (I cheated and used a dozen frozen, cooked shrimp – no need to thaw)
  • Salt
  • 1/2 pound green beans, thinly sliced 1/4 inch thick on an extreme diagonal
  • 1 or 2 sliced radishes (optional) seriously, I have started cooking radishes in my stir fries)
  • 1/4 cup chicken stock or low-sodium broth
  • 1 tablespoon Asian fish sauce
  • Freshly ground pepper
  • OPTIONAL RICE

Heat a wok until very hot.

Add the vegetable oil and heat until shimmering.

Add the garlic and stir-fry for 10 seconds.

Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.

Add the green beans and radishes and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes.

Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.

 

Serve right away.