Shrimp And Crab Al Forno Recipes

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Steps:

• For sauce:
• Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
• For Cannelloni:
• Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
• Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
• Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
• Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
• Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.

Steps:

• 1. Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling. Cook orzo 2 minutes less than package directions, about 8 minutes. Drain. 2. Meanwhile, melt butter in a large skillet over medium heat. Add shallots and sauté 2 minutes. Add garlic and cook 1 minute. Stir in flour; cook 2 minutes. Whisk in milk, lemon juice and zest. Bring to a simmer and cook 3 to 4 minutes or until thickened. Stir in 3/4 cup of the Parmesan until melted. Turn off heat and stir in cooked orzo, shrimp, crabmeat, parsley, salt and cayenne. 3. Pour mixture into an 8 x 8-inch baking dish. Top with remaining 1/4 cup Parmesan. Bake at 350 degrees for 25 to 30 minutes, until bubbly. Turn broiler on HIGH and broil 2 minutes, until lightly browned.