Cabbage Packets Stuffed With Shrimp And Salmon Recipes

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CABBAGE PACKETS STUFFED WITH SHRIMP AND SALMON



Cabbage Packets Stuffed With Shrimp And Salmon image

Provided by Bryan Miller And Pierre Franey

Categories     main course

Time 45m

Yield Four servings

Number Of Ingredients 22

1 medium-sized head of green or Savoy cabbage, cored and trimmed of loose outer leaves
1/2 pound skinless salmon fillet
1 pound medium-sized shrimp, shelled, deveined and chilled
1/8 teaspoon Tabasco sauce
Salt and freshly ground white pepper to taste
1 teaspoon freshly grated ginger
1 egg yolk
4 egg whites
1/2 cup fish stock, approximately (see recipe)
1/3 cup chopped scallions
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons minced shallots
3 tablespoons minced onions
2 sprigs thyme, or a pinch of dried thyme
3/4 pound plum tomatoes, cubed, about 1 3/4 cups
1/2 teaspoon minced garlic
1 bay leaf
2 whole cloves
1 cup dry white wine
1 1/2 cups homemade or good-quality canned chicken stock
Salt and freshly ground white pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil and immerse the cabbage head. After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander. Continue cooking until all the leaves are loose, about 10 minutes. Rinse the cabbage leaves under cool water and drain.
  • Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
  • To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds. Add the egg whites and puree for about 45 seconds, or until the mixture is smooth. Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth. (You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute. If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.) Stir in the scallions. There should be about two cups of filling.
  • To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern. The top edges of the leaves should overlap and the three stem sides should face away from the center. Cut out the tough white stem sections. Salt and pepper the cabbage generously. Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
  • Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal. Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet. The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves. Carefully open the cloth and set aside the packet, seal side down. Repeat to make a total of eight packets.
  • To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well. Add the remaining ingredients and cook for another minute, stirring occasionally.
  • Gently place the cabbage packets in the pot, seal side down. Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes. To serve, place two cabbage packets on each of four plates and spoon some sauce around them.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 1277 milligrams, Sugar 6 grams, TransFat 0 grams

SEAFOOD-STUFFED CABBAGE



Seafood-Stuffed Cabbage image

Provided by John Besh

Categories     Shellfish     Bake     Dinner     Crab     Shrimp     Cabbage     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 23

FOR THE SAUCE
2 tablespoons butter
2 tablespoons flour
1 shallot, chopped
Leaves from 1 sprig fresh thyme, chopped
1 pinch cayenne pepper
2 cups seafood broth
1/2 cup white wine
Salt
Freshly ground black pepper
FOR THE CABBAGE
2 tablespoons olive oil
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 pound small Louisiana or American wild shrimp, peeled, deveined, and chopped
2 eggs, lightly beaten
1 1/2 cups diced fresh bread
1/2 cup milk
2 dashes Tabasco
1 pinch celery salt
1 pound jumbo lump crabmeat
1 head Savoy cabbage, leaves separated

Steps:

  • 1. Preheat the oven to 325°. For the sauce, melt the butter in a cast iron pot over medium heat until it begins to bubble. Add the flour; whisking briskly until it is thoroughly incorporated. Let the mixture bubble for 1 minute, but don't let it darken. Add the shallot, thyme, and cayenne and continue to whisk as you stir in the seafood broth and wine. Bring the sauce to a simmer and cook until it thickens nicely. Season with salt and pepper. Transfer the sauce to a bowl and refrigerate.
  • 2. For the cabbage, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper, and garlic and sweat until soft. Transfer to a large mixing bowl and mix in the shrimp, eggs, bread, milk, Tabasco, and celery salt. Carefully fold in the crabmeat, keeping the lumps intact. Cool the seafood filling while you blanch the cabbage leaves.
  • 3. Bring a big pot of salted water to boil. Have a large bowl of ice water nearby to cool the leaves as they blanch. Add the cabbage leaves one at a time to the boiling water and blanch for 30 seconds. Transfer to the ice water, then quickly remove from the water and drain flat on towels.
  • 4. Spoon 2 tablespoons of the seafood mixture into the center of each cabbage leaf and roll up burrito-style. Pour the seafood sauce into the bottom of the cleaned cast iron pot. Carefully place each cabbage roll, seam-side down, snugly together over the sauce. There should be enough sauce to rise halfway up the sides of the rolls. Bake, covered, for 20-25 minutes.

STUFFED SALMON WITH CREAM CHEESE & SHRIMP RECIPE - (4.3/5)



Stuffed Salmon with Cream Cheese & Shrimp Recipe - (4.3/5) image

Provided by WaffleCrumbs

Number Of Ingredients 11

6 salmon filets
16 ounces shrimp
4 ounces 1/3 fat cream cheese
1 large egg
1 tablespoon light mayonnaise
1 cup baby spinach
1/4 cup onion, diced
1/4 cup red pepper, diced
1/2 cup fat free mozzarella cheese
1 tablespoon Old Bay
Jane's crazy salt & pepper

Steps:

  • Preheat oven to 350°F. Cook spinach in water until fully cooked. Cool and remove all excess water from spinach. Add diced onion & red pepper to a frying pan with pam and cook until softened. Boil shrimp, but make sure NOT to overcook them as they'll be cooking longer in the oven. In a bowl, mix together cream cheese, mayonnaise, egg & seasonings until combined. Stir in mozzarella cheese. Place spinach, red peppers, onions, and cooked shrimp in bowl and chop until shrimp are in smaller pieces (you may want to just cut them up once they are cooked and skip this step). Mix all ingredients together gently. Place salmon on parchment paper on a cookie sheet and divide mixture evenly on top of individual filets. Cook salmon at 350°F for about 20 minutes or until done. Don't over cook as you don't want to dry out the salmon.

STUFFED SALMON WITH SHRIMP AND CRAB



Stuffed Salmon with Shrimp and Crab image

This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.

Provided by Dan Toomey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 50m

Yield 2

Number Of Ingredients 11

cooking spray
2 (7 ounce) salmon fillets, skin removed
1 (6 ounce) can lump crabmeat, drained and flaked
1 (4 ounce) can tiny shrimp, drained
½ cup chopped mushrooms
¼ cup mayonnaise
¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped green onion
2 tablespoons dry bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®), or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
  • Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
  • Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
  • Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
  • Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 g

SHRIMP-STUFFED CABBAGE



Shrimp-Stuffed Cabbage image

Provided by Mark Bittman

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Salt
1 medium head Savoy cabbage
1 pound peeled shrimp
3 cloves garlic
1/2 cup parsley leaves, plus more for garnish
1/2 cup bread crumbs, preferably fresh and lightly toasted
1/4 teaspoon cayenne, more or less
3 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
2 cups chopped tomatoes, with their liquid (canned is fine)
Black pepper

Steps:

  • Bring pot of water to a boil, and add salt. Meanwhile, remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves. Use a paring knife to remove their thickest vein. Put leaves in boiling water until softened, a minute or so; remove, and drain on paper towels.
  • Combine shrimp, garlic, parsley, bread crumbs, cayenne, half the oil and a large pinch of salt in food processor, and pulse until well minced but not puréed. Put portion of shrimp mixture on lower third of each leaf, fold in sides and roll up; don't overstuff, and don't roll too tightly.
  • Put remaining oil in a skillet that can be covered and is large enough to accommodate cabbage rolls; turn heat to medium-high. Add onion, and stir occasionally, until it softens, 3 to 5 minutes. Add tomatoes and some salt and pepper, and stir occasionally until tomatoes break up, 5 to 10 minutes. Add cabbage rolls, and cover, adjusting the heat so the mixture simmers.
  • Cook 10 to 15 minutes, turning once, until rolls are firm; taste sauce to adjust seasoning. Serve with some sauce spooned over and garnished with parsley.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 761 milligrams, Sugar 6 grams, TransFat 0 grams

SALMON FILLET WITH SHRIMP AND CRAB STUFFING



Salmon Fillet With Shrimp and Crab Stuffing image

Make and share this Salmon Fillet With Shrimp and Crab Stuffing recipe from Food.com.

Provided by David04

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs salmon fillets, about 4 fillets
1 (6 ounce) can crabmeat, flaked and drained
8 ounces shrimp, chopped
4 ounces fat free cream cheese, softened
2 tablespoons mayonnaise, low-fat
1 teaspoon dill weed
1/2 onion, finely chopped
salt and pepper

Steps:

  • Preheat oven to 350F degrees.
  • Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir. Fold in dill weed and chopped onion.
  • Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper.
  • If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed.
  • Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil.
  • Place in a coated baking dish.
  • Bake for 20 minutes or until salmon is cooked to your desire.

Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2, Cholesterol 173.1, Sodium 1056, Carbohydrate 5.7, Fiber 0.2, Sugar 2.6, Protein 55.1

CABBAGE STUFFED WITH ORZO AND SHRIMP



Cabbage Stuffed With Orzo and Shrimp image

I like these numbers! On recipe4all.com. Per Serving: Calories: 210 - great dish! Updated: 03/18/2007 to say that perhaps the cabbage needs a little longer to cook.

Provided by Manami

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons onions, finely chopped
1 tablespoon garlic, minced
2 tablespoons extra virgin olive oil
1/2 lb shrimp, cleaned, deveined and cut
1 tablespoon fresh dill, chopped
1 tablespoon cilantro, chopped
crushed red pepper flakes, to taste
salt, to taste
fresh coarse black pepper
1 1/4 cups orzo pasta, cooked and cooled
8 large cabbage leaves, blanched
1/2 cup white wine (White Zinfandel)
1/2 lemon, juice of
1/2 cup fish stock or 1/2 cup low sodium chicken broth
4 tablespoons unsalted butter

Steps:

  • Preheat oven to 350ºF.
  • Saute onion and garlic in the olive oil until softened.
  • Add shrimp and cook until they just turn pink.
  • Do not cook through.
  • Remove from heat and add dill, cilantro, crushed red pepper flakes, pepper, salt, and orzo.
  • Mix well and adjust seasoning.
  • Place a blanched cabbage leaf on a work surface, concave-side up.
  • Place 2 tb of the orzo mixture in the hollow of this leaf.
  • Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling.
  • Place the wrapped cabbage leaf seam-side down in a casserole.
  • Wrap remaining leaves the same way.
  • Pour the wine, lemon juice and stock over the top, cover and bake for an hour.
  • Remove cabbage bundles to a warm serving platter.
  • If a sauce is desired, reduce the liquid in the pan until slightly thickened.
  • Swirl in the butter and serve over the cabbage rolls.
  • Bon appetit!

Nutrition Facts : Calories 465.4, Fat 20, SaturatedFat 8.6, Cholesterol 141.2, Sodium 190.8, Carbohydrate 45.6, Fiber 3.4, Sugar 4.1, Protein 20.7

SHRIMP AND AVOCADO TZATZIKI POCKETS



Shrimp and Avocado Tzatziki Pockets image

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Provided by A Day In the Kitchen

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 14

12 cooked shrimp, chilled
1 ripe avocado, cut into small chunks
⅓ cup Greek yogurt
¼ cup finely chopped cucumber
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon chopped fresh dill
¼ teaspoon chopped fresh parsley
freshly ground black pepper to taste
4 pita bread rounds, halved
1 teaspoon sliced almonds

Steps:

  • Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
  • Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
  • Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Nutrition Facts : Calories 321 calories, Carbohydrate 33.7 g, Cholesterol 33 mg, Fat 16.8 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 607 mg, Sugar 1.8 g

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From thekitchn.com


BLACK BEAN GLAZED SALMON WITH GINGER CABBAGE RECIPES
1/4 cup tiny dried shrimp, available at Asian specialty markets or online: 2-inch piece of ginger: 1 head green cabbage, or Caraflex, Savoy, Napa, or purple cabbage: 1 pinch red pepper flakes: 4 cloves garlic: 1 1/2 teaspoons kosher salt: 2 pounds salmon fillet, skin on: kosher salt: 2 tablespoons vegetable oil, plus more as needed, if cooking ...
From recipes.servegame.org


ENHANCING THE BENEFITS OF SEAFOOD - THE NEW YORK TIMES
1987-03-29 2.In a large pot over high heat, combine the fish stock with two cups of mussel broth. Add the saffron, carrots, celery, pasta and mushrooms, and bring to a boil.
From nytimes.com


LIDIA BASTIANICH STUFFED CABBAGE RECIPE - THERESCIPES.INFO
Braised Stuffed Cabbage Rolls - Lidia - Lidia Bastianich hot lidiasitaly.com. Toss in all the shredded cabbage and 2½ teaspoons salt, and cook, stirring, until the cabbage starts to wilt. Pour in the white wine, raise the heat to bring it to a boil, then lower heat and simmer the sauce for 10 minutes or so, to blend the flavors.
From therecipes.info


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