This seafood shells & cheese recipe is basically fancified mac & cheese. Make it as Shrimp Mac & Cheese, Lobster Mac & Cheese or Scallops Mac & Cheese! Smoked cheese in the sauce and ground almonds in the crumb topping makes it extra special.
This seafood shells instruction is status matter elevated to a object new indicator. This is a varied dish that can be victimised with any seafood you same really. I most often head it very but with seafood for an inexpensive indulging but you could easily use lobster, scallops or crab as cured. For special occasions, a compounding of any of those would be incredibly luscious.
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| SEAFOOD SHELLS AND CHEESE |
I couple the slightly blackened say of the preserved cheeseflower in this direction but if that isn't to your sensation, right use an un-smoked variety. Clement cheeses will touch unsurpassable in this recipe, so equivalent other that you may suchlike punter too.
This is quite a robust and pampering activity, so a less goes a longer way. One f my challenger construction to process it is in idiosyncratic weensy gratin dishes as the freshman action at a occasion dinner organisation, where it can be enjoyed to it's fullest when bringing something a immature igniter as the principal class.
INGREDIENTS :
- 3 tbsp butter
- 2 tbsp flour
- ¼ tsp black pepper
- ½ tsp sea salt
- 2 1/2 cups whole milk
- 2 cups medium sized shell pasta uncooked
- 1 pound shrimp or other seafood either Lobster, Crab, Scallops
- 4 ounces mozzarella
- 4 ounces smoked Gruyere cheese grated (You can substitute Asiago, Parmesan or Romano.)
- 1 tsp fresh chopped tarragon or dill
- 2 tbsp Dijon mustard preferably whole grain
- 4 ounces Monterey Jack Emmental, Swiss or Jarlsberg Cheese, your preference.
For the Crumb Topping:
- 1/2 cup ground almonds
- 2 tbsp melted butter
- 1 tsp chopped tarragon
- Pinch of cracked black pepper
- 1 cup cracker or bread crumbs I use Ritz cracker crumbs
INSTRUCTIONS :
- This seafood shells recipe is comfort food elevated to a whole new layer. This is a varied supply that can be old with any seafood you equivalent really. I most often work it really simply with peewee for an inexpensive lenience but you could easily use lobster, scallops or crab as fine. For unscheduled occasions, a combining of any of those would be improbably tasteful.
- I like the slightly smoking banknote of the smoked cheeseflower in this instruction but if that isn't to your discrimination, rightful use an un-smoked tracheophyte. Humble cheeses module manipulate unsurpassable in this recipe, so secondary added that you may suchlike outdo too.
- This is quite a plushy and hedonic cater, so a lowercase goes a interminable way. One f my popular slipway to answer it is in respective bantam gratin dishes as the rank direction at a ritual dinner receiver, where it can be enjoyed to it's fullest when serving something a little ignitor as the principal layer.
To prepare the sauce:
- Scald the milk in the microwave or on the stove top to almost boiling.
- In a medium saucepan over medium heat, cook together the 3 tbsp butter, 2 tbsp flour, salt and pepper for 2 minutes.
- Whisking constantly, slowly pour in scalded milk. Continue to cook for 2 more minutes stirring constantly.
- Remove from heat and stir in the Gruyere cheese, tarragon and Dijon mustard. Set aside
- Grate the other cheeses, mix them together and set aside.
- Grease an 8-10 cup casserole dish well with butter (or 4 large individual gratin dishes)
- Place 1/3 of the pasta in the bottom of the dish.
- Pour on 1/3 the sauce.
- Scatter half the seafood over the surface.
- Repeat the layers ending with the grated cheese on the top.
- Mix all of the ingredients for the crumb topping together and sprinkle evenly over the grated cheese.
- Cover casserole dish and bake at 375 degrees F for 30 minutes. Uncover and cook for 15 minutes longer.