SHRIMP AND CRAB LOAF
Make and share this Shrimp and Crab Loaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; butter a shallow 2-quart baking dish.
- In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.
- Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.
- Coarsely chop ½ pound of the shrimp; set aside.
- In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.
- Add in the eggs and process to blend.
- Transfer the mixture to the mixing bowl with the breadcrumbs.
- Add in the scallions, water chestnuts, and cilantro.
- Using your hands, blend the mixture together.
- Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.
- Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.
- Bake 40-45 minutes or until the loaf is firm and browned.
- Let loaf rest 5-10 minutes before cutting into squares to serve.
Nutrition Facts : Calories 303.4, Fat 10.1, SaturatedFat 4.6, Cholesterol 233.8, Sodium 663, Carbohydrate 22.6, Fiber 1.7, Sugar 2.7, Protein 27.9
SHRIMP BREAD
This recipe was given to me by a dear friend and I have been cooking it for a while. Lump crabmeat or crawfish can be substituted for the shrimp.
Provided by Jim DeLeon
Categories Breads
Time 45m
Yield 8 slices if using the large french loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- With a bread knife, slice the loaf of bread lenghtwise and scoop out the soft part leaving the shell intact.
- Take the onions, celery, bell pepper and garlic and chop finely.
- Melt the butter in a heavy bottom pot and add the chopped veggies and saute on high heat till soft.
- Add garlic and cook for three minutes more.
- Lower heat and add basil, salt and pepper, shrimp and green onions.
- You are only heating the shrimp up so do not leave it on for long.
- Finally, when the shrimp mix is warm, add the soft bread to the pot and stir, mixing completely.
- Taste and adjust salt and pepper.
- (I usually add some type of cajun or creole seasoning to the mixture to spice it up!) When the mixture is well blended, spoon it back into the bread shells, which are already lying on a large sheet of aluminum foil.
- Fill both sides of the shells evenly and then gently place them back together and wrap in the foil.
- Place the wrapped loaf in a 350 degree oven and bake for 30 minutes.
- This recipe can be used with a large loaf of bread or the smaller french bread loaves.
SHRIMP COCKTAIL LOAF
Super simple and a very addicting appetizer. Just a few ingredients and very little prep work, this makes holiday entertaining easy. Not sure where the recipe came from but it was always at gatheringsgrowing up and has been a staple at holiday gatherings in our family for over 30 years. For something different you can use the cream cheese spread with green onions instead of regular cream cheese. This is great spread on Ritz crackers, but other crackers work too. Note: Cooking time is chilling time. Also, I estimated the number of servings,
Provided by Busy Lindsay
Categories Spreads
Time 4h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine shrimp and cream cheese until shrimp is mixed well into cream cheese.
- Shape mixture into a log or loaf and wrap tightly with plastic wrap.
- Chill for at least 4 hours. You can also freeze until ready to use; just defrost in the fridge for about 8 hours or more before serving.
- After chilling, place the cream cheese and shrimp loaf on a plate, pour cocktail sauce over the cream cheese loaf.
- Garnish with chopped parsley or chives if desired.
- Serve with crackers and enjoy.
Nutrition Facts : Calories 203.2, Fat 11.5, SaturatedFat 4.1, Cholesterol 75.4, Sodium 521.5, Carbohydrate 15.7, Fiber 0.5, Sugar 2.2, Protein 8.9
HOT AND CRUSTY SHRIMP SANDWICH
This open-faced sandwich is fantastic! The recipe is adapted from one in a book given to me several years ago by my mother-in-law called "Season's Greetings", by Marlene Sorosky. Marinating time is not included in prep time.
Provided by GaylaJ
Categories Lunch/Snacks
Time 48m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade, mix the oil, garlic, mustard, salt, lemon juice, vinegar, and cayenne in a medium glass or plastic bowl. Stir in the sliced onion and shrimp. Cover and marinate in the refrigerator up to 3 hours.
- Using your hands, remove as much bread as possible from the inside of the half-loaf of French bread, leaving a 1-inch rim. Place the bread pieces in a food processor (fitted with metal blade) and process into crumbs; measure 1 cup. Saute' the 1 cup crumbs in 2 tablespoons of the butter until golden; set aside.
- Preheat oven to 400°F With a fork, mix remaining 4 tablespoons butter with 3 tablespoons parsley and the garlic in a small bowl until combined. Spread on the inside of the hollowed loaf. Remove the shrimp and onions from the marinade (reserving marinade) and place in the loaf. Sprinkle with the olives and pimento, then drizzle with 3 tablespoons marinade (discard remaining marinade). Sprinkle with the sauteed bread crumbs and remaining 2 tablespoons parsley.
- Place the bread on a sheet of foil in the center of the oven. Bake for 18-20 minutes, or until the shrimp are pink and the bread is crusty (watch closely--mine did not take this long).
- Using a sharp, serrated knife (or a large mezzaluna, as I used), cut into 6 slices to serve. Serve warm or at room temperature.
BONNIE'S SHRIMP AND CRABMEAT LOAF
This is the best seafood salad spread from a fabulous cook on the internet: me wyntr This dish is good served cold, but even better slathered on a crusty roll or French bread and broiled for a few minutes until brown and bubbly. Either way it is super simple and delicious! It's great treat for summer or winter. Enjoy!
Provided by BonniE !
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
- 2. Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately, or refrigerate whole and cut into 8 pieces when ready to serve.
- 3. Heating instructions: Preheat oven to 400 degrees F. Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces. Enjoy!
BREAD BOWL SEAFOOD DIP
"Every Christmas Eve, our family has a special hors d'oeuvre supper and this seafood-stuffed dip is a much-requested staple," says Terry Flewelling of Lacombe, Alberta. "I got the recipe from a friend, who made it for my daughter's wedding shower. It's so rich, elegant and creamy-and a huge hit at parties any time of year at all!"
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/4 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions. , Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet. , Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.
Nutrition Facts : Calories 203 calories, Fat 12g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 424mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
MILLIONAIRE'S MEATLOAF
This is a meatloaf piled high with spicy shrimp. The chef David Burke created the dish for the Stadium Grill.
Provided by Glenn Collins
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the meatloaf: Preheat oven to 375 degrees. Place a large skillet over medium heat, and add the olive oil, onions and garlic. Sauté until translucent and tender, 3 to 4 minutes. Remove from heat and set aside to cool.
- In a large mixing bowl, combine ground beef, eggs and milk. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic. Mix again, and add the parsley, salt, pepper and thyme. Mix well until thoroughly combined.
- Spread the croutons across a shallow 8-inch-square baking dish. Top with the meatloaf mix, patting the surface so it is level. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour. Toward the end of baking, prepare the chili shrimp.
- For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour. Dredge the shrimp in the mixture until well coated. Place a small skillet over medium heat, and add the chili oil. When it is hot, add the shrimp and cook for 2 minutes a side.
- To finish, cut the meatloaf into 4 slices. Place a slice on each of 4 plates, and top with a chili shrimp. If desired, serve with mashed potatoes.
Nutrition Facts : @context http, Calories 966, UnsaturatedFat 31 grams, Carbohydrate 55 grams, Fat 59 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 20 grams, Sodium 1045 milligrams, Sugar 12 grams, TransFat 3 grams
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