Seafood Au Gratin Recipes

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SEAFOOD AU GRATIN



Seafood Au Gratin image

A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound haddock or cod fillets, cut into six pieces
1/2 pound sea scallops
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded cheddar cheese, divided
1-1/2 cups sliced fresh mushrooms
Minced chives, optional

Steps:

  • Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

SEAFOOD AU GRATIN



Seafood au Gratin image

Make and share this Seafood au Gratin recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter, divided
2 cups sliced mushrooms
1/2 medium onion, finely chopped
1 1/4 lbs fresh large shrimp or 1 1/4 lbs frozen large shrimp, peeled and deveined
1 1/4 lbs fresh small scallops or 1 1/4 lbs frozen small scallops
1 cup dry white wine
1/4 teaspoon dried thyme leaves, crushed
3 tablespoons flour
1 cup milk
1 1/2 cups shredded canadian old cheddar cheese, divided
2 cups coarsely torn sourdough bread or 2 cups baguette

Steps:

  • Melt 1 tablespoon butter in a large non stick saucepan over medium high heat.
  • Add mushrooms and onion; cook and stir until tender.
  • Add shrimp, scallops, wine and thyme to the pan.
  • Bring to boil, reduce heat and simmer 2 minutes or unti seafood is cooked.
  • Drain, reserving 1 cup broth.
  • Set seafood mixture aside.
  • Melt 2 tablespoon more butter in the same pan.
  • Remove from heat and blend in flour; gradually stir in reserved broth and milk.
  • Cook and stir over medium high heat until mixture boils and thickens.
  • Remove from heat, add 1 cup of Canadian old cheddar and stir until melted.
  • Fold in cooked seafood mixture.
  • Add salt and pepper to taste.
  • Pour into oven proof casserole, sprinkle sourdough over top and sprinkle with remaining Canadian old cheddar.
  • Set under broiler in oven about 6 inches from heat, broil until sourdough is browned and cheese is melted, about 10 minutes.

Nutrition Facts : Calories 447.3, Fat 21, SaturatedFat 12.2, Cholesterol 231, Sodium 546.1, Carbohydrate 11.1, Fiber 0.5, Sugar 1.3, Protein 44.8

SEAFOOD GRATIN



Seafood Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 cup seafood stock or clam juice
1 cup heavy cream
1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
3 tablespoons tomato puree
1/2 teaspoon saffron threads
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut, cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)

Steps:

  • Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
  • Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
  • Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
  • Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
  • Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
  • Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

SEAFOOD AU GRATIN



Seafood au Gratin image

Add some variety to your weekly dinners with this seafood au gratin recipe, a delicious seafood twist on traditional comfort food.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 40m

Yield 6

Number Of Ingredients 11

1 1/2 pounds white fish fillets (cod, orange roughy, flounder, etc.)
1/4 cup dry white wine
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon Tabasco (or hot pepper sauce)
3 tablespoons butter or margarine (divided)
1 cup crabmeat (or 6 to 8 ounces cooked shrimp, halved lengthwise)
3 tablespoons flour
2 egg yolks
2 tablespoons half-and-half
2 tablespoons Parmesan cheese (grated)

Steps:

  • Arrange fish fillets in single layer in greased shallow baking dish.
  • Sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 tablespoon of the butter and cover dish tightly with foil.
  • Bake in a preheated oven, 400 F, until fish flakes easily with a fork; about 25 minutes.
  • Cool, then carefully drain off broth into a cup or bowl; measure 1 cup of fish broth and set aside.
  • Top the fish with crabmeat or halved shrimp.
  • In a saucepan over medium-low heat, melt remaining 2 tablespoons butter.
  • Stir in flour until smooth and bubbly. Stir in fish broth until thickened and smooth; remove from heat.
  • Beat together egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce from the saucepan; return egg mixture to saucepan, whisking briskly.
  • Return to heat and cook, stirring, until slightly thickened, about 1 minute.
  • Pour sauce over fish and shrimps; sprinkle with Parmesan.
  • Broil about 5 inches from heat until fish is hot and the top is lightly browned about 10 minutes. Can be served with hot cooked rice or pastry shells.

Nutrition Facts : Calories 257 kcal, Carbohydrate 4 g, Cholesterol 194 mg, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, Sodium 550 mg, Sugar 0 g, Fat 10 g, ServingSize 6 servings, UnsaturatedFat 0 g

BAKED SEAFOOD AU GRATIN



Baked Seafood Au Gratin image

This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served.

Provided by HYBRID101

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h20m

Yield 8

Number Of Ingredients 17

1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
½ pound small scallops
½ pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
½ cup grated Parmesan cheese

Steps:

  • In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
  • In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
  • In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
  • Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Nutrition Facts : Calories 565.8 calories, Carbohydrate 20.4 g, Cholesterol 233.3 mg, Fat 34.2 g, Fiber 0.9 g, Protein 42.8 g, SaturatedFat 20.6 g, Sodium 858.9 mg, Sugar 5.5 g

SEAFOOD AU GRATIN



Seafood Au Gratin image

This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.

Provided by JELI

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined
1 pound bay or sea scallops, rinsed and drained
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups hot chicken broth
3 tablespoons chopped shallots
1 (4 ounce) can button mushrooms, drained
½ cup white wine
1 pound cooked crab meat
2 cups shredded provolone cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
  • In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
  • In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
  • Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
  • Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 4.2 g, Cholesterol 213.8 mg, Fat 19.8 g, Fiber 0.3 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 1128.7 mg, Sugar 0.9 g

CHEESY SEAFOOD GRATIN



Cheesy seafood gratin image

We used salmon and haddock in this creamy oven bake, but use your favourite fish of choice

Provided by Cassie Best

Categories     Dinner, Fish Course

Time 40m

Number Of Ingredients 7

2 tsp olive oil
3 leeks , halved and thinly sliced
½ small pack parsley , finely chopped
250g fish pie mix (ours contained haddock and salmon)
2 tsp wholegrain mustard
350ml pot cheese sauce
wholemeal bread to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
  • Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins - you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.

Nutrition Facts : Calories 578 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 3 milligram of sodium

BAKED SEAFOOD AU GRATIN



Baked Seafood Au Gratin image

Use fresh seafood and take the time to make it it's worth it! Rich comfort food! Serve with a loaf of crisp french bread and a light bowl of fresh greens!

Provided by Rita1652

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 21

1 onion, chopped
1 red bell pepper, chopped
1/2 cup olive oil
1/2 cup butter
1 cup all-purpose flour, divided
1 lb fresh crabmeat
4 cups water
1 lb shrimp
1/2 lb small scallop
1/2 lb cod fish fillet
1 (4 ounce) can button mushrooms, drained
3/4 cup milk
1/4 chicken broth
1 1/2 cups shredded sharp cheddar cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated parmesan cheese
fresh parsley
1/8 cup sherry wine

Steps:

  • In a heavy skillet, saute the onion and the pepper in 1/2 cup of olive oil.
  • Cook until tender.
  • Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently.
  • Stir in crabmeat, remove from heat, and set aside.
  • In a large Dutch oven, bring the water to a boil.
  • Add the shrimp, scallops and flounder, and simmer for 3 minutes.
  • Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
  • In a heavy saucepan, melt 1/2 cup butter over low heat.
  • Stir in remaining 1/2 cup flour.
  • Cook and stir constantly for 1 minute.
  • Gradually add the milk and chicken broth plus the 1 cup reserved cooking liquid.
  • Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly.
  • Mix in the shredded Cheddar cheese, Sherry, Worcestershire sauce, salt, pepper and hot sauce.
  • Stir in cooked seafood, mushrooms and parsley.
  • Preheat oven to 350 degrees F.
  • Lightly grease one 9x13 inch baking dish.
  • Press crabmeat mixture into the bottom of the prepared pan.
  • Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
  • Bake in the preheated oven for 30 minutes or until lightly browned.
  • Serve immediately.

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Top Asked Questions

How do you cook seafood au gratin à la Canadienne?
This is the Seafood au Gratin à la Canadienne recipe. Melt 1 tbsp (15 mL) butter in a large non-stick saucepan over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add shrimp, scallops, wine and thyme to the pan. Bring to boil, reduce heat and simmer 2 minutes or until seafood is cooked.
What is seafood au gratin?
Seafood au gratin with fish and crab or shrimp. This is a delicious seafood twist on a traditional comfort food recipe. It gets a slight kick from Tabasco sauce, matching savory with spicy. This recipe serves 6 but can easily be scaled up for large parties. 1 1/2 pounds white fish fillets (cod, orange roughy, flounder, etc.)
How to cook shrimp gratin in oven?
Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.) Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp.
Can shrimp and crab au gratin be made ahead?
Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared ahead, making it ideal for a make ahead dinner. Delicate, sweet shrimp and lump crabmeat are baked with sliced mushrooms and artichoke hearts in a velvety smooth cheese sauce spiked with sherry and mustard.

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