Thanks for enduring Mr. Prevention’s post yesterday. I tried urging him to a more scientific approach, but he refuted that angle. [Hmmm….I wonder why!!??]. Anyways, thanks for humoring him..and I 😉
You know the saying, “…like a kid in a candy store”? That saying applies to me at the seafood counter. I blame living in Italy. After our time in Italy, Mr. Prevention and I are seafood lovers. We will take scallops, crab, shrimp, fish…anything from the sea over any other meat. Unfortunately, this means we have expensive tastes, but seafood is also exceptionally healthy! And sometimes, you just have to splurge!
Before last night’s dinner, our last seafood indulgence was our anniversary meal in May when I made Crab-Stuffed Shells in a decadent Béchamel sauce. They were even better than they sound, promise. Sigh.
Bottom line: if you’re a seafood lover…try either one of these recipes and prepare to “Wow!” yourself! Mmmm!
2 tsp olive oil
5 cups finely chopped cremini mushrooms (about 1 pound)
1 1/2 cups chopped onion
2 Tbsp chopped fresh thyme
2 garlic cloves, minced
1/4 cup dry white wine
13 oz. (canned) lump crab meat (I used 1/2 claw meat and 1/2 king crab)
1 pound uncooked large shrimp
2 cups water
1 1/2 tsp celery salt
1 tsp fennel seeds
1 1/4 cups (5 ounces) crumbled goat or feta cheese (I used goat)
1 cup 2% reduced-fat cottage cheese
1/4 cup finely chopped fresh basil
1 Tbsp fresh lemon juice
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup 1% low-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 (8-ounce) package precooked lasagna noodles
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 375° F.
Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.
Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.
Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.
Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.
Yield: 8 servings
Nutrition Information (per serving): 428 calories; 13.9 g. fat (7.7 g. saturated, 2.5 g. monounsaturated, 1.1 g. polyunsaturated); 143 mg. cholesterol; 934 mg. sodium; 33.6 g. carbohydrate; 3.6 g. fiber; 40.1 g. protein
Result: We have died and gone to heaven 🙂 Hard to believe the nutrition stats with all the flavor…absolutely delicious!! 😀 I will forewarn that this meal is labor-intensive and time consuming. You’ll probably fill your dish washer with just the prep bowls and pans, but it’s worth it!!! Just maybe not for a weekday night 😉
Lily enjoyed the smell of dinner so much that she went on a hunger strike against her own food…
…I would be flattered, but she does this often. I know, hard to believe with a physique like that, but it’s true! 😉
Question: What section of the grocery store makes YOU feel like a kid in a candy store?
P.S. Don’t forget to check out the RD Q&A! It is finished and amazing…if I do say so myself 😀
P.P.S. If you checked out over the weekend, you may want to peruse my new favorite muffin recipe: Carrot, Coconut, and Walnut Muffins…YUMMMM!
Under the sea,