Seafood Lasagna with Cauliflower Cheese Sauce

What a great twist on Lasagna this was.

Love the thought of all the extra vitamins from the cauliflower. It made it so rich 

and creamy without all the added fat of extra cheese or cream.

I served it with a pretty good dose of Frank's hot sauce on top.

Delicious!

Linked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday
Carole's Chatter: Food on Friday

Pin It

Seafood Lasagna with Cauliflower Cheese Sauce

9-12 Lasagna Noodles

3 tbsp olive oil

4 cloves garlic, chopped

Pinch red pepper flakes

1 pound medium shrimp, peeled and deveined

1 lb crawfish tails

1 tsp Old Bay Seasoning, rounded

1 15oz can fire roasted tomatoes

3 tbsp tomato paste

Cauliflower Cheese Sauce:
1 head cauliflower
2 tablespoons olive oil
3 tbsp butter
3 tbsp flour
3 cups milk

6 oz pepper jack cheese, grated
Pinch freshly grated nutmeg

Salt and Pepper

Filling:
8 oz ricotta cheese

4 oz part-skim mozzarella cheese, grated
1 large egg
1 tsp oregano

Salt and Pepper

Place the lasagna noodles into the 9x13 baking dish you will use to cook the lasagna and cover with boiling water.

Preheat the oven to 350*.

For the cauliflower sauce: Remove the florets from the head of cauliflower and put single layer into a baking dish. Drizzle with olive oil and season with salt and pepper. Add 1 cup water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour. Remove with a slotted spoon.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Slowly whisk in milk, increase the heat and bring to a boil, whisking constantly. Cook until thickened, about 5 minutes. Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from the heat and let cool slightly. Transfer the mixture to a blender and puree until smooth. Return to the saucepan and reheat. Stir in the cheese, nutmeg, salt and pepper, to taste. Cook for 1 minute. Keep warm.

For the shrimp/crawfish tomato sauce: Rinse shrimp and remove tails. Place into a large bowl along with crawfish. Sprinkle with Old Bay seasoning and toss to combine.

In a large skillet; heat olive oil over medium heat. Add garlic and pepper flakes; cook 2-3 minutes. Add shrimp and crawfish and stir 1 minute. You are not trying to completely cook the seafood at this point. Stir in tomatoes and paste. Remove from heat.

Combine the ricotta, mozzarella cheese, egg and oregano in a bowl and season with salt and pepper.

To assemble: Drain noodles and set aside. Dry dish and spray with cooking oil. Place 1/2 cup of cauliflower sauce into the bottom. Layer with 3 noodles; spread on 1/2 the tomato mixture then top with 1/2 the ricotta mixture. Pour on 1/2 of the remaining cauliflower sauce, another layer of noodles, remaining tomato mixture and remaining ricotta mixture. Top with the last 3 noodles and cover completely with the rest of the cauliflower sauce. I only did 3 layers of noodles using a couple to fill in empty spots on my layers.

Cover with foil and bake for 20 minutes. Remove foil and continue baking for 40 minutes. Let cool for 10-15 minutes before serving.

Note: This was excellent served drizzled with Frank’s Hot Sauce.

Bang Bang Shrimp Po'Boy with Tangy Broccoli Slaw

This 'Bang Bang Shrimp Po'Boy Sandwich' could not have turned out any better.

IT IS AWESOME! We all loved it!

Tasted just like Bang Bang Shrimp, but in sandwich form. The tangy broccoli slaw couldn't have complimented it better. Came together perfectly.

I actually thought the sauce had deeper depth of flavor than the other versions 
out there and dare I say it......the original. (I guess I dare).

I know it seems like there are a lot of steps to it but everything is super easy, 

and way worth it.

You really need to give this a try!

Linked with: 

Weekend Potluck 
Meal Plan Monday

Bang Bang Shrimp PoBoy

Medium-Large Shrimp, raw, peeled & deveined, (apprx. 4 per sandwich) 

1 cup milk plus 2 tbsp, divided use

1/2 cup Mayonnaise

2 tbsp Sweet Thai Chili Sauce

1 tbsp Sriracha Sauce

2 tsp Rice Wine Vinegar

Dash of Garlic Salt
2 tbsp apple cider vinegar

1 tsp olive oil

1/4 tsp celery seed

3/4 tsp Salt plus, and Pepper, divided use

2 cups Broccoli Slaw

1 tsp Worcestershire

1 tbsp stone ground mustard

1/2 tsp prepared horseradish

1 cup flour

1 tbsp Old Bay Seasoning

1 cup Panko Bread Crumbs

1/2 cup Corn Starch
Hoagie Buns

Place shrimp in milk and let sit in the refrigerator 1/2 hour.

In a bowl combine mayonnaise, sweet thai chili sauce, sriracha, rice wine vinegar and garlic salt. Remove 1 1/2 tbsp of this sauce to a medium size bowl. Add (to the 1 1/2 tbsp of sauce); 2 tbsp apple cider vinegar, 1 tsp olive oil, 1/4 tsp celery seed, dash of salt and pepper; whisk together. Add 2 cups of broccoli slaw and stir to combine; set aside. Make this at least 1 hour before serving, stirring occasionally.

To the first bowl of sauce add: 1 tsp Worcestershire, 1 tbsp stone ground mustard, 1/2 tsp prepared horseradish, 2 tbsp milk. Whisk together and refrigerate until needed.

Place flour and Old Bay in a bowl, mixing to combine.

Combine Panko, corn starch and 3/4 tsp salt in another bowl.

Heat up 2-3 inches of oil to 350*, in a large pot or skillet.

Take shrimp out of milk, dip in flour mixture; dip back into milk and coat with panko mixture.

Fry in heated oil until golden brown, 3-4 minutes. Drain on paper towels.

Cut hoagie buns in two, spread with butter and grill until golden brown. Cover bottom bun with broccoli slaw, layer on 4-5 shrimp and drizzle liberally with reserved sauce.

Shrimp and Sausage Pasta with Creamy Sherry Tomato Sauce

I was in a bit of a fix for supper the other night, and came up with this pasta.

I like to have turkey sausage in the fridge and shrimp in the freezer at all times, because when it's crunch time for supper, it's easy to come up with something delicious. 

And it was!

Linked with Weekend Potluck and Foodie Friday.

Pin It

Shrimp and Sausage Pasta with Creamy Sherry Tomato Sauce

12oz. Whole Wheat Thin Spaghetti

1 tbsp Olive Oil, plus

4 slices Bacon, chopped (turkey works well)

14 oz. Smoked Turkey Sausage, cut into bite size pieces

12 oz. Shrimp, peeled and deveined

Salt and Pepper

1 Onion, chopped

1 Red Pepper, chopped

2 stalks Celery, chopped

4 Cloves Garlic, minced

Pinch Red Pepper Flakes

1 tbsp Flour

1/2 cup Dry Sherry

1/2 cup Chicken Broth

15oz Diced Tomatoes

1 Sazon Goya, Con Culantro Y Achiote seasoning packet

1/2 tsp Cumin

1/2 cup Half & Half (fat free if desired)

1 tbsp Fresh Parsley, chopped

Cook pasta according to package instructions.

Heat up 1 tbsp olive oil in a large skillet. Cook bacon and remove with a slotted spoon. Add sausage to the same pan and brown on both sides. Remove with a slotted spoon. 

Salt and pepper shrimp; quick cook in the same skillet just to get some color on both sides, adding more oil as necessary. No need to cook all the way done. Cook in 2 batches. Remove and set aside.

Add onion, red pepper, celery, garlic and red pepper flakes with more oil if necessary. Saute until softened. Stir in flour and cook for 1-2 minutes. Add sherry and broth, stirring to scrape up any bits from bottom. Add tomatoes, Sazon seasoning packet and cumin. Stir to combine; reduce heat and simmer for 15-20 minutes, reducing slightly.

Stir in cream, sausage, bacon and shrimp. Cook for 3-4 minutes. Taste for seasoning adding salt and pepper if desired. Add pasta and stir to combine. To serve, top with grated parmesan, if desired.

Note: The Sazon Goya seasoning packets can be found in the Mexican section of your grocery store.

Shrimp Po'Boys

Pin It

I pretty much love anything that has to do with shrimp and that 
definitely includes these po'boys.

Doesn't this look good!!!

They're fairly traditional with just a touch of spiciness added for kick.

The coating on the shrimp is not heavy and has a great crunch from the cornstarch. 

The remoulade sauce with the horseradish adds the perfect finish.

Did I mention how easy they are to make? True story!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Shrimp Po' Boys
4 sandwiches

Remoulade sauce:
½ cup mayonnaise, light works well
2 tbsp spicy brown mustard
1/2 tsp garlic powder
1½ tsp pickle juice or lemon
1 tsp prepared horseradish

1/2 tsp smoked paprika
Pinch cayenne pepper

Sandwiches:
1 lb medium-large shrimp, peeled (remove tails) and deveined

Milk, to cover shrimp
2 tbsp olive oil

1 tbsp butter
1 tbsp old bay seasoning

2 tbsp cornstarch
Sub Rolls
Romaine lettuce
Sliced tomato

Place shrimp in a bowl and cover with milk. Place in the refrigerator for at least 10 minutes.

In a medium size bowl, combine ingredients for sauce. Stir to mix and store in fridge until needed

Heat the olive oil and butter in a large skillet over medium heat.

Stir together Old Bay and cornstarch. Place into a gallon size plastic bag. Remove shrimp from the milk and place onto a paper towel lined plate or bowl to drain slightly. Place shrimp into plastic bag and shake to coat evenly.

Place shrimp into heated skillet in a single layer, don’t crowd shrimp, and cook for 2-3 minutes per side. Remove from skillet.

Drizzle rolls with olive oil and toast or grill. Spread remoulade sauce on each side of bread, layer on lettuce, tomato and shrimp (dill pickle/sliced onion if desired). Enjoy! 

Baked Lump Crab Cakes with Spicy Avocado Sauce

Pin It

Believe it or not, this is the first time I've made my own crab cakes. 

I've eaten them lots of times, but just have never made them for myself.

I decided baking them was the way to go. That way, I won't feel guilty making them anytime 

I get the craving and because of the way these turned out, that will be often.

I served them with a Spicy Avocado Spread which was SO GOOD! 

They really were a treat.

When you form the cakes, make sure you use a light hand. You don't want to 

smash them or make them too tight. You also need to handle 

them rather gently when you turn them during baking.

I was actually going to add a finely minced clove of garlic in the mix but forgot, so 

once on the baking sheet I lightly sprinkled them with garlic powder which was 

just enough because of the garlic in the avocado sauce. So...depending on what 

your going to serve them with, you can make the call on that one. 

I put the leftovers in a single layer on parchment paper, placed them in a plastic freezer bag 

and froze them. They should stay good for several months.

Hubby really enjoyed these too. When he was driving truck, there was a restaurant located, I know not where, that he use to get crab cakes covered with a poached egg and hollandaise sauce. So the next morning, I took a couple cakes out of the freezer, let them sit out about 15 minutes, then just heated them up in a cast iron skillet. Fried a couple of eggs over easy to plop on top, and called it good. 

HE LOVED IT!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Baked Lump Crab Cakes

Makes 8 cakes

1/4 cup bread crumbs

1 tsp baking powder

1 tsp mustard powder

1 1/4 tsp Old Bay Seasoning

1 tbsp fresh parsley, chopped

1/2 tsp sweet paprika

1/8 tsp fresh cracked black pepper

Pinch of cayenne pepper

1 egg

2 tbsp mayonnaise

2 tbsp butter, melted

1 tsp Worcestershire

2 tsp lemon juice

1 lb lump crab meat

In a large bowl, stir together bread crumbs and next 7 ingredients. Set aside.

In a separate bowl, whisk together egg and next 4 ingredients. Stir into bread crumb mixture until blended. Fold in crab meat just until combined. Gently form into 8 cakes, do not smash, and place onto a baking sheet that has been brushed with olive oil (I sprayed with oil too) and chill 30 minutes.

Preheat oven to 375 degrees.

Bake crab cakes in preheated oven for 9 minutes, gently turn crab cakes over, being careful so they don’t fall apart, and bake 7-8 minutes more.

Spicy Avocado Sauce

1/2 avocado

1 tbsp mayonnaise

2-3 tbsp milk

1 tbsp spicy brown mustard

1 small garlic clove, chopped

Juice of 1/2 lemon

3-4 dashes of tabasco

Salt and Pepper

Place all ingredients into a small food processor and puree until smooth.

Lemon Garlic Grilled Shrimp

It's 84 degrees here today. I actually broke out the grill several weeks ago, cause that's just the way I roll. To be honest, I think I actually grilled out a couple of times in the dead of winter.

I'm excited about all the outdoor cooking headed my way. Not only because it tastes so darn good, but I really enjoy how much easier the clean-up is for our meals.

Anyway, the weather made me want to start pulling out all those summer-y recipes. That's how I came across this one. It's been awhile since I've made it, but it's definitely going on my list.

So easy and so delicious!


Linked up with Jennifer Cooks Fusion Friday and Rattlebridge Farm: Foodie Friday.

Lemon Garlic Grilled Shrimp

2 lbs of large shrimp, shelled and deveined

1 lemon

2 cloves garlic, chopped

1/8 tsp red pepper flakes

1 tbsp olive oil

salt and pepper

Place shrimp in a 1 gallon plastic bag. Half lemon and juice both sides into bag. Throw in lemon halves, garlic, pepper flakes olive oil, salt and pepper. Mix together gently and marinate in the refrigerator apprx. 15 minutes. Thread shrimp onto metal or soaked wooden skewers and grill in a pre-heated medium high grill for 1 1/2-2 minutes per side or just until shrimp turns opague. Do not over cook.

I like to serve these along side a big bowl of buttered pasta with fresh basil & lemon or any simple pasta would do.

Pin It

Shrimp Mozambique

I ran across this recipe one day while on one of the many blogs I enjoy. The blog is called Savoring the Thyme. I knew the minute I read the recipe I had to make it. It is so delicious.


The recipe says it feeds 4 hungry people when served over rice. Well, there were only 2 of us and we did not have enough left for 2 people. Neither one of us wanted to quit eating it. Yes, it's that good.


Next time I make this (and there will be a next time because she suggested serving it as a PoBoy sandwich, yea baby), I am going to cut back on the butter and oil some. I'm thinking it wouldn't hurt the taste a bit.

Here's all you do,,,,,

Thaw the shrimp if frozen. Add the butter and oil to a heated skillet.

Prepare your ingredients.

Once the butter is melted, add the onions.

Next you will add the garlic, parsley, azafran and red pepper and cook for a few.

Then add the beer and cook for several minutes more. This is such an easy recipe.

Add in the shrimp, cover and cook for 3 min.

Flip them over and cook for a few more.

Serve over brown rice and enjoy!!!!

 Shrimp Mozambique  

Cooked rice
1 pound of 24-30 size shrimp, raw (fresh or frozen)
1 medium to large sweet onion, finely chopped
4 large cloves of garlic, minced
3 tbsp fresh parsley, finely chopped
2 packets of Goya Azafran
2 pinches red pepper flakes
1 can light beer
1/4 cup olive oil
1/2 stick butter
Salt and Fresh Pepper

Directions:

Thaw shrimp if frozen. Now you can choose to peel the shrimp, just leave the tail on or peel completely (which I do).

Prepare the onion and place in a small bowl. Prepare the garlic, parsley, azafran (and red pepper if you want some more ‘heat’) and place all in a separate small bowl and set aside.

Melt the butter and oil over medium to medium-high heat in a large pan or wok. And the onion and cook for 4-5 minutes. Lower the heat to medium and add the ingredients from the second small bowl and cook for 3 minutes.

Pour the beer into the pan, cover and cook for 4-5 minutes. Add the shrimp, cover and cook for 3 minutes, flip them over/stir and cook another 3 minutes. Pour the contents into a bowl so that you do not overcook the shrimp. Serve over rice.