This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. —Jan Bartley, Evergreen, North Carolina
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 01 hours 05 minutes
Prep time: 25 minutes
Cook time: 40 minutes
Yield: 8 servings.
Ingredients:
| 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice |
| 1/4 cup butter, cubed |
| 2 celery ribs, chopped |
| 1 medium onion, chopped |
| 3 tablespoons all-purpose flour |
| 1-1/2 cups half-and-half cream |
| 1 teaspoon seafood seasoning |
| 3/4 teaspoon salt |
| 1/2 teaspoon hot pepper sauce |
| 1/4 teaspoon pepper |
| 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined |
| 2 cans (6 ounces each) lump crabmeat, drained |
| 1 cup shredded Colby-Monterey Jack cheese |
Steps:
- Preheat oven to 350°. Spread rice into a greased 13×9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes.
To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts:
Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
Make and share this Shrimp and Crab Meat With Rice recipe from SmallRecipe.com.
Total time: 45 minutes
Prep time: 5 minutes
Cook time: 40 minutes
Yield: 8 serving(s)
Ingredients:
| 2 onions, chopped |
| 2 stalks celery, chopped |
| 1 teaspoon olive oil |
| 1/4 teaspoon granulated garlic |
| 2 1/2 cups chicken broth |
| 1/4 cup flour |
| 3 tablespoons lemon juice |
| 1/8 teaspoon cayenne pepper (to taste) |
| 2 teaspoons Tabasco sauce |
| 1 1/2 lbs shrimp, peeled and deveined |
| 1 1/2 lbs lump crabmeat |
| 1/4 cup green onion, chopped |
| 1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley |
| 3 cups cooked basmati rice or 3 cups brown rice |
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.
Nutrition Facts:
Calories 278.3, Fat 3.2, Saturated Fat 0.5, Cholesterol 171.7, Sodium 1054.7, Carbohydrate 25.2, Fiber 1.1, Sugar 1.9, Protein 34.6
Get your seafood fix with this shrimp and crab pasta that’s tasty, hearty and perfectly light for hot summer nights. Featuring aromatics like garlic, shallot and OLD BAY® Classic Seafood Seasoning paired with quality ingredients like sweet crab meat and tender shrimp, this dish delivers on flavor and seafood satisfaction. Tossed together in a savory sauce, this easy dinner recipe is sure to impress. One of our favorite shrimp and crab recipes, we expect that this dish will quickly become a commonly requested meal. Ready to serve in under 30 minutes, this crab pasta makes any regular weeknight feel more special than ever. Pair with Sauteed Spinach and Tomatoes or a crunchy side like Broccoli with Bacon and Pine Nuts. Seafood lovers unite!
Provided by: SmallRecipe.com
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 8
Ingredients:
| 8 oz fettuccine |
| 8 tbsps butter divided |
| 1 medium shallot finely chopped (about 1/4 cup) |
| 4 cloves garlic minced |
| 3/4 cup Flying Dog® Dead Rise OLD BAY® Summer Ale |
| 1 tbsp old bay seasoning |
| 1 pound large shrimp peeled and deveined |
| 1 pound jumbo lump crabmeat |
| 2 tbsps finely chopped fresh parsley |
Steps:
- Cook pasta as directed on package. Drain well. Set aside.
- Meanwhile, melt 4 tablespoons of the butter in large skillet on medium heat. Add shallots; cook 2 to 3 minutes until translucent. Add garlic; cook 30 seconds.
- Stir in beer, remaining 4 tablespoons butter and OLD BAY. Bring to a boil. Stir in shrimp; cook 3 to 4 minutes until just pink.
- Add crabmeat and cooked pasta; tossing gently to coat with sauce. Cook 2 to 3 minutes or until heated through. Sprinkle with chopped parsley and additional OLD BAY, if desired.
Nutrition Facts:
Calories 329 Calories