SEAFOOD MEDLEY IN MUSTARD MUSHROOM CREAM SAUCE WITH SHRIMPS LASAGNE For Easter Brunch I decided to cook an Ultimate Stuffed Pasta Shells in a Medley of Seafood Lasagne and the it turned out to be a hit. This is an exotic pasta dish that can be made with a medley of seafood, chicken or just vegetables. It can be made in a spicy tomato sauce or a rich velvety cream and cheesy sauce. Ingredients: 24 large jumbo shells cooked according to the package 6 strips of lasagna strips cooked according to the package 1 lb. large shrimps shelled, deveined and tails off 1 cup of salad shrimps coarsely chopped 1lb of seafood medley – scallops, calamari, white fish tid bits, octopus 5 tbs. butter or olive oil 2 shallots finely chopped 1 cup finely chopped fresh white mushrooms ½ tsp. ginger paste ½ tsp. garlic paste 1 stalk of celery sliced at a bias 1 tbs. Dijon Mustard 1 cup of Half and Half cream 1 tbs. Parmesan cheese Salt and freshly ground black pepper to taste ½ tsp. of hot sauce of your choice 1 tbs. finely chopped parsley 1 cup of shredded mozzarella cheese Method: In a saucepan heat 3 tbs. butter or olive oil and add the chopped shallots and the ½ cup of chopped mushrooms and sauté the mixture for a few minutes. Next add the ginger and garlic paste and stir well and cook for a minute and then add the celery and the carrots. Mix well and cook the mixture for a few minutes and then gently add the half and half cream, Parmesan cheese, Dijon Mustard and mix well, turn the heat to medium. Next seafood medley, salt and pepper to taste, hot sauce and let the mixture simmer for a few minutes. Do not over cook the mixture. Next slightly season the large shrimps with salt and pepper and sauté them lightly in 1 tbs. of butter and keep aside. Now in a separate pan heat the remaining butter and add the remaining mushrooms and the chopped salad shrimps, chopped parsley, salt and pepper to taste. Saute the mixture until the mushrooms and shrimps are slightly cooked. Remove the pan from the stove and let the mixture cool. Once the mixture is cooled, fill the cooked shells with the mixture and keep aside. Slightly butter an ovenproof dish and lay 3 sheets of cooked Lasagne at the bottom and then pour ½ the seafood sauce all over and cover it with the remaining lasagne sheets. Pour the remaining sauce over the pasta and save a little sauce for the final garnish. Next place the filled shells on top of the sauce and sprinkle any sauce left over the shells. Gently place the sauted shrimps all over the dish, sprinkle the Parmesan cheese and Mozzarella cheese all over. Place the dish in a preheated oven at 325F. Cook until the cheese melts and is golden brown. Serve it hot with a salad of your choice or garlic bread.
Posted on: Fri, 18 Apr 2014 18:01:10 +0000
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