Seafood And Artichoke Strata Recipes

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
• In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Beat eggs well and stir in milk, cream,basil, cayenne, and a dash of salt and pepper. Grease a 9x13 pan (glass preferred) with butter. Add bread cubes to pan in a single layer. Cover bread cubes with egg mixture and refrigerate for two hours. Saute onion in butter and olive oil until almost tender, add garlic and a dash of salt and pepper. Set aside to cool. Add crabmeat, shrimp, and artichokes to onion mixture. Preheat oven to 350 degrees F. Remove egg and bread mixture from cooler and let warm for about a half hour. Place a layer of cheddar cheese over the egg and bread mixture. Spread the seafood and onion mixture over the cheddar cheese layer. Place one layer of tomatoes over the seafood and onion mixture, Sprinkle the parmesean and romano mixture over the tomatoes and top with the remainng cheddar cheese. Drizzle olive oil over the top, if desired. Cover the pan with aluminum foil, place in oven, and bake for 20 minutes. Remove foil, and continue to bake another 20 minutes. Remove from oven, and let cool for five minutes. Serve. Enjoy!

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

Steps:

• Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
• Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
• Place the artichokes in the basket, resting on the flattened bottoms.
• Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

Steps:

• Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
• Spray a 9 x 13 rectangular glass baking pan with cooking spray.
• Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
• Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
• Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
• Sprinkle the prepared spinach and artichokes on the bread - distributing evenly. Push the vegetables into the bread mixture.
• Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
• Sprinkle the Asiago cheese on top of the strata.
• Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
• Preheat oven to 350 degrees F.
• Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.

Steps:

• Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
• Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
• Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.

Steps:

• In a large nonstick skillet over medium heat, add in the butter and let it melt.
• Add in green onions, garlic, and mushrooms; stir/saute for 5 minutes or until tender.
• Stir in shrimp and artichoke hearts; mix well.
• Place half the bread cubes in a 13x9 inch baking dish that has been sprayed w/ nonstick cooking spray.
• Top with the shrimp mixture.
• Sprinkle with half the Swiss cheese.
• Top with remaining bread cubes.
• In a mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme.
• Pour over bread, covering it completely.
• Sprinkle remaining Swiss cheese and Parmesan cheese over the top.
• Cover and refrigerate for several hours or overnight.
• Heat oven to 350 degrees.
• Bring strata to room temperature before baking.
• Bake, uncovered, for 45-50 minutes or until set.
• Let stand 10 minutes.
• Cut into squares and serve.

Steps:

• If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
• Drain the artichoke pieces.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
• When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
• Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.