Seafoodangelica Recipes

SEAFOOD LASAGNA II

Seafood Lasagna II image

This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!

Provided by Sara Van Noy

Categories World Cuisine Recipes European Italian

Time 2h

Yield 12

Number Of Ingredients 12

Ingredients

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
1 pound baby portobello mushrooms, sliced
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend

Steps:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

Nutrition Facts : Calories 764.3 calories, Carbohydrate 44.4 g, Cholesterol 182.7 mg, Fat 46 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 21.7 g, Sodium 1726 mg, Sugar 6.9 g

SEAFOOD ANGELICA

Seafood Angelica image

This is a wonderful hearty dish that is sure to fill even the biggest appetite. Its rich and creamy and tastes illegal but its not--ENJOY.

Provided by Douglas Gove

Categories One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
6 -8 scallops
1/4 lb crabmeat (imitation will work)
angel hair pasta, pre-cooked to appetite
1 pinch garlic
1/2 cup parmesan cheese
oregano (for garnish)
lemon, sliced thin
1/2 pint heavy cream

Steps:

Place olive oil in pan and heat.
Add garlic and diced peppers.
When peppers are al dente, add seafood.
Add pasta and heavy cream and heat till hot and bubbling.
Add parmesan cheese and heat till sauce thickens.
Place on plate. Sprinkle oregano on top and garnish with lemon slices.

SEAFOOD MOQUECA

Seafood Moqueca image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 serving

Number Of Ingredients 26

Ingredients

1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 large onions (about 1 pound), thinly sliced
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon Brazilian Pepper Sauce, recipe follows, plus more to taste
3 large bell peppers (about 1 pound; red, yellow and green), thinly sliced
One 28-ounce can diced or pureed tomatoes
1 1/2 pounds firm fish fillets (corvina, tilapia, halibut, snapper, catfish, haddock or grouper)
12 middleneck clams
12 large mussels
2 pounds calamari tubes
12 large shrimp, peeled and deveined
1 cup unsweetened coconut milk
1 tablespoon dende oil (palm oil)
Salt and ground black pepper
6 green onions, sliced thin
1 small bunch fresh parsley, chopped
1 small bunch fresh cilantro, chopped (optional)
Cooked white rice, for serving
1 cup brined Biquinho pepper, drained
1 cup brined Bode pepper, drained
1/2 cup brined Dedo de Moca pepper, drained
5 brined Malagueta peppers (or piripiri)
1/2 cup olive oil
1 tablespoon kosher salt

Steps:

For the sauce: Heat a 12-inch saute pan with a lid or a 6-quart Dutch oven over medium heat, then add oil and garlic. Stir for 30 seconds or so, until it gets a little color, then add onions, salt, pepper and Pepper Sauce. Cover pan and sweat the onions for 4 to 5 minutes. Add bell peppers and tomatoes, then cover, lower heat and very gently simmer, scraping the bottom to prevent burning every 5 minutes or so, until peppers and onions are cooked but still have a bite, about 30 minutes. Check your seasonings again.
For the seafood: Meanwhile prepare the seafood: cut fish fillets into thumb-size pieces (same size as the shrimp), scrub clams and mussels, and cut calamari into rings.
Increase temperature of the sauce to medium-high. Add clams, fish, shrimp, coconut milk and dende oil and season with salt and pepper (and more Pepper Sauce to taste). Cover the pan until clams start to open, 2 to 3 minutes. Add calamari and mussels, then cover again and cook until all shells are open and calamari and shrimp are opaque and cooked through, another 2 to 3 minutes.
Serve family-style, from your Dutch oven, or split into four large bowls.
Garnish with green onions, parsley and cilantro, if using. Serve with white rice.
Combine the peppers, olive oil and salt in a food processor until fully incorporated.
Store in an airtight container in the refrigerator.

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