OYSTER FRICASSEE
I oversee the gardens at Colonial Williamsburg. We've learned that the colonists had a ready source of oysters from Chesapeake Bay. I enjoy this rich, creamy casserole, a special dish from this area's holiday recipe collection. -Susan Dippre, Williamsburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes., Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly. , Pour half the sauce into a greased 13x9-in. baking dish. Top with half the oysters; sprinkle with half the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top. , Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.
Nutrition Facts : Calories 639 calories, Fat 44g fat (23g saturated fat), Cholesterol 297mg cholesterol, Sodium 1024mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
LOBSTER FRICASSEE
I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
- Saute 5-6 minutes.
- Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
- Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
- Add the lobster, paprika, and salt & pepper to taste.
- Continue cooking 5-10 minutes until lobster is heated through.
- Spread rice or pasta onto a serving platter.
- Spoon lobster and sauce over the top.
- Garnish with parsley & then serve.
Nutrition Facts : Calories 171.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.6, Sodium 24.1, Carbohydrate 34, Fiber 3, Sugar 1.8, Protein 7
FRICASSEE OF SHELLFISH
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 14
Steps:
- In a small bowl, cream the butter with the garlic, 2 teaspoons of parsley, the shallot, 2 tablespoons of wine, 1 teaspoon of salt and pepper to taste. Set aside.
- Puree the tomatoes in a food processor. Pass through a fine sieve or fine screen of a food mill. There should be about 1 cup of liquid.
- Just before serving, bring 1 cup of water to a boil in a large stockpot. Add the mussels and clams, cover and steam until the shellfish open. Meanwhile, in a medium saucepan, bring the tomato liquid to a boil and add the heavy cream and remaining 2 tablespoons of wine. Simmer for 4 minutes. Whisk in the butter mixture.
- Turn the heat to low and warm the oysters in the sauce. Strain the shellfish cooking liquid and add 1 cup to the tomato mixture, discarding the rest. Divide the shellfish among 4 large bowls. Remove the oysters from the sauce and add them to the bowls.
- Stir the lemon juice into the sauce and season with salt and pepper. Pour the sauce over the shellfish and sprinkle the bowls with the remaining parsley. Serve immediately.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1822 milligrams, Sugar 8 grams, TransFat 0 grams
LOBSTER FRICASSEE
Make and share this Lobster Fricassee recipe from Food.com.
Provided by LizCl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan; add the mushrooms and onion powder. Saute 5-6 minutes.
- Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
- Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through.
- Spread rice or pasta onto a serving plate, spoon lobster and sauce over the top.
Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 8.3, Cholesterol 34.8, Sodium 230.3, Carbohydrate 48.2, Fiber 1.6, Sugar 1.7, Protein 7.5
FRICASSéE OF LOBSTER WITH PASTA
Provided by Gérard Lorenzoni Salini
Categories Pasta Appetizer Sauté Dinner Lobster Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
- Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.
SEAFOOD FRICASSEE
Provided by Bryan Miller
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
- Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
- Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
- Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
- Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram
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