Mitzis Shrimp And Crab Alfredo Recipes

Steps:

• In saucepan, sauté garlic and butter lightly- do not burn.
• Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
• Add Parmesan cheese, stirring after about 1 minute.
• Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
• Garnish with chopped parsley.

Steps:

• Put large stock pot of water on to boil with 2 tablespoons salt. When water boils, add 3 regular pkg. of linguini noodles and boil until done, but still firm. Noodles can be boiling while you are making your sauce. In another large stock pot, melt 1 stick of real salted butter and 1 stick of Blue Bonnet Margarine. Add about 3 teaspoons of granulated garlic, about 1 teaspoons salt, 1 teaspoons Italian seasoning, 1 teaspoons parsley and 1 teaspoons black pepper. Boil for a couple minutes. Add 2 pkgs. Of uncooked, frozen shrimp without tails. Cook about 7 minutes on high temperature Remove shrimp with slotted spoon and set aside on plate. To the remaining liquid butter, add 1 heaping tablespoons of all purpose flour. It will thicken immediately so stir quickly. Keep on burned for a bit, stirring briskly with slotted spoon or whisk until all lumps are gone. Remove from burner to prevent burning and stir. This rue is very thick right now. To the thickened rue, add about 2 more teaspoons salt, 4 chopped, green onions with most of stem, 2 pints of heavy cream, 2 tablespoons parsley flakes, 1 cup of parmesan cheese, and 1 tablespoons of granulated garlic. Stir and cook on high heat for about 7 minutes. Add about 3 cups of milk, another stick of Margarine, and the shrimp. Stir and cook over high heat, stirring very often for about 10 minutes. Add 2 cans of minced crab without the juice and another 1 ½ cups parmesan cheese. Boil and stir for another 7 minutes or so. While it's boiling, In a small bowl, put 1 heaping tablespoons flour. Using a regular soup dipper, add 1 dipper of boiling sauce to flour. Stir flour mixture with whisk until no big lumps remain. Add one more dipper of boiling sauce to flour mixture and stir again until mixed. This will still have small lumps. Into boiling Sauce, add the flour mixture slowly about 1 tablespoons at a time, while stirring constantly. Let sauce boil while stirring constantly for another 7 minutes or so and remove from heat. Sprinkle each portion with Grated Parmesan cheese. Serve immediately with French Bread slices, grilled in garlic butter! A salad also goes nicely with this meal. This Alfredo Sauce should not be really thick like gravy. It is very flavorful and not that expensive to make. The sauce will thicken a little more as it starts to cool down. Great for left-overs! Kids love this even with the green onions! Don't tell them the onions are there and they will think the green stuff is parsley!

Steps:

• For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
• For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
• Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
• Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
• Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
• Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.

Steps:

• Cook pasta according to directions. Meanwhile, melt the butter in a large skillet and drizzle in some olive oil. Cook the shallot until tender. Deglaze the pan with the wine and cook a couple of minutes to reduce. Add in the shrimp, crabmeat, parsley, and garlic and cook until the shrimp is pink and done, about 3-4 minutes. Season with a bit of salt and pepper. Squeeze the lemon over the seafood and remove from the heat. For the Alfredo sauce, melt the butter in a saucepot. Add in the cream and garlic and bring to a boil. Remove from the heat and whisk in the Parmesan cheese, a little at a time, until completely melted and the sauce is thickened. Preheat the broiler. Mix the seafood and the sauce with the pasta. Spread this into a casserole pan and sprinkle the Mozzarella all over the top. Broil for a couple of minutes to melt and brown the cheese.

Steps:

• Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions. , In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture.

Steps:

• Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
• Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
• Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
• Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

Steps:

• In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
• Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

Steps:

• In your main saucepan, sauté garlic and 1/2 yellow onion with butter do not burn. Cook until onions become transparent.
• In a separate pot, cook down your can of Rotel until soft. Then add to main saucepan.
• Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
• Add Shrimp & Crab. Cook till shellfish is done.
• Season to your liking. I used Slap Ya Mama Cajun Seasoning and salt & pepper.
• Add Parmesan cheese, stirring after about 1 minute. Stir in your cooked noodles. Mix all together.