• Shrimp Boats - 30

    From Dave Drum@1:18/200 to All on Sun Sep 10 12:22:38 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: White Seafood Lasagna
    Categories: Seafood, Pasta, Vegetables, Cheese, Dairy
    Yield: 12 servings

    9 Uncooked lasagna noodles
    1 tb Butter
    1 lb Uncooked U-40 shrimp;
    - peeled, deveined
    1 lb Bay scallops
    5 cl Garlic; minced
    1/4 c White wine
    1 tb Lemon juice
    1 lb Fresh crabmeat

    MMMMM------------------------CHEESE SAUCE-----------------------------
    1/4 c Butter; diced
    1/4 c A-P flour
    3 c Milk
    1 c Shredded mozzarella cheese
    1/2 c Grated Parmesan cheese
    1/2 ts Salt
    1/4 ts Pepper
    ds Ground nutmeg

    MMMMM----------------------RICOTTA MIXTURE---------------------------
    15 oz Ricotta cheese
    10 oz Box chopped spinach; thawed,
    - squeezed dry
    1 c Shredded mozzarella cheese
    1/2 c Grated Parmesan cheese
    1/2 c Seasoned bread crumbs
    1 lg Egg; lightly beaten

    1 c Shredded mozzarella cheese
    1/4 c Grated Parmesan cheese
    Minced fresh parsley

    Set oven @ 350+|F/175+|C.

    Cook lasagna noodles according to package directions;

    Meanwhile, in a large skillet, heat butter over medium
    heat. Add shrimp and scallops in batches; cook 2-4
    minutes or until shrimp turn pink and scallops are firm
    and opaque. Remove from pan.

    Add garlic to same pan; cook 1 minute. Add wine and
    lemon juice, stirring to loosen browned bits from pan.
    Bring to a boil; cook 1-2 minutes or until liquid is
    reduced by half. Add crab; heat through. Stir in shrimp
    and scallops.

    For cheese sauce, melt butter over medium heat in a
    large saucepan. Stir in flour until smooth; gradually
    whisk in milk. Bring to a boil, stirring constantly;
    cook and stir until thickened, 1-2 minutes. Remove from
    heat; stir in remaining cheese sauce ingredients. In a
    large bowl, combine ricotta mixture ingredients; stir in
    1 cup cheese sauce.

    Spread 1/2 cup cheese sauce into a greased 13x9-in.
    baking dish. Layer with 3 noodles, half of the ricotta
    mixture, half of the seafood mixture and 2/3 cup cheese
    sauce. Repeat layers. Top with remaining noodles and
    cheese sauce. Sprinkle top with 1 cup mozzarella cheese
    and 1/4 cup Parmesan cheese.

    Bake, uncovered, 40-50 minutes or until casserole is
    bubbly and top is golden brown. Let stand 10 minutes
    before serving. Sprinkle with parsley.

    Joe Colamonico, North Charleston, South Carolina

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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