SPINACH SEAFOOD BAKE
Make and share this Spinach Seafood Bake recipe from Food.com.
Provided by ChefDebs
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Saute shrimp, scallops and spinach in a lightly greased skillet for 10 mins, remove from heat.
- Add artichoke hearts, mayonnaise, sour cream, cheeses and garlic.
- Stir all together gently.
- Put into a baking dish.( Can be made a day ahead if wrapped tightly in cling film and refrigerated ).
- Whan ready to serve, top with the breadcrumbs and bake for 10 mins until golden.
Nutrition Facts : Calories 464.7, Fat 29.8, SaturatedFat 10.5, Cholesterol 137.9, Sodium 1115.9, Carbohydrate 26.8, Fiber 5.1, Sugar 5.6, Protein 24.4
SHEILA'S COMPANY SEAFOOD BAKE.
What a super recipe this is! It looks difficult, but it is just a tad time consuming. Once you've served it, you will forget how long it took you to prepare. I think it comes from an old weekend paper in Montreal.....probably a Margo Oliver recipe. I have divided it into 3 parts to make it look less intimidating. Edited note: I just made this again yesterday after not doing so for a long time, and feel that 1 cup rice and 2 cups chicken stock would work much better. (The original called for 1 1/2 cups rice and 3 cups chicken stock.)
Provided by mabers
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Part 1:.
- Heat butter in large saucepan.
- Add rice and cook gently, stirring until rice is golden.
- Add raisins and chicken stock.
- Bring to a boil, then simmer, covered, until rice is tender and liquid is absorbed-- app.
- 15 minute Add salt& pepper.
- Mix with fork and spread in bottom of prepared baking pan.
- Part 2:.
- Melt butter in large skillet.
- Add mushrooms, curry powder and ginger and cook gently, stirring for 3 minute Remove from heat.
- Add crab, lobster, salt and sherry and blend lightly.
- Spoon over rice.
- Part 3:.
- Melt butter in saucepan.
- Sprinkle in flour, salt, pepper and mustard and let bubble up.
- Remove from heat and add cream all at once, stirring to blend.
- Return to moderate heat-- cook and stir until thickened and smooth.
- Pour over seafood.
- Sprinkle with cheese.
- Pan size: 2-3 quart or 10"x13".
- Oven temp: 400 degrees.
- Cook time reflects oven time only.
Nutrition Facts : Calories 889.5, Fat 60.9, SaturatedFat 37.5, Cholesterol 226.9, Sodium 1938, Carbohydrate 49.1, Fiber 1.5, Sugar 9.6, Protein 29.3
CHEESY SEAFOOD BAKE
Comfort food at its healthiest! This protein-rich dinner is perfect after a workout, and provides an impressive 4 of your 5-a-day along with vitamin C and iron
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Supper
Time 40m
Number Of Ingredients 14
Steps:
- Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don't worry if the potatoes break up a little.
- Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
- Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it's grilling, steam or boil the broccoli to serve with the bake.
Nutrition Facts : Calories 511 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 21 grams sugar, Fiber 12 grams fiber, Protein 49 grams protein, Sodium 1.1 milligram of sodium
SEAFOOD BAKE
I love seafood very very much. I dont get to cook seafood as often as I'd like but this one is a very good one. I hope you enjoy this
Provided by kzbhansen
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water, wine and dill to a boil.
- Add scallops; simmer 2 minutes.
- Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
- Remove from heat.
- Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
- Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
- Stir in flour continue cooking 1 minute until bubbly.
- Stir in cream and 1 Cup of the reserved fish stock.
- Cook slowly until thick. Add salt and pepper if desired.
- Pour sauce over seafood.
- Mix cracker crumbs and the 3 T melted butter.
- Sprinkle cracker crumbs over the seafood.
- Bake at 400 for 15-20 minutes or until bubbly and lightly browned.
Nutrition Facts : Calories 366.4, Fat 17.4, SaturatedFat 10.3, Cholesterol 175.7, Sodium 310.8, Carbohydrate 23.8, Fiber 0.8, Sugar 0.6, Protein 25.2
SEA BASS SAN SEBASTIAN
Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.
Provided by Chef John
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
- Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
- Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
- Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
- Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g
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