Seafood And Artichoke Strata Recipes

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CALIFORNIA SEAFOOD MAKE AHEAD BRUNCH BAKE



California Seafood Make Ahead Brunch Bake image

This is a different twist on the overnight breakfast strata concept. Crabmeat, shrimp, artichokes, and pesto bread cubes give this a unique taste. Plan ahead - once prepared, this needs to sit in the fridge overnight before baking.

Provided by HeatherFeather

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon butter
3 cups fresh sliced mushrooms
1/3 cup green onion, sliced
1/2 lb raw shrimp, shelled,deveined
6 slices white bread
3 tablespoons pesto sauce (store bought)
2 cups swiss cheese, shredded
1 (6 ounce) can crabmeat, drained well
1 (14 ounce) can artichoke hearts, drained,quartered
6 large eggs
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Grease a 9x13" casserole and set aside.
  • melt butter and saute mushrooms and onions until tender, stirring frequently.
  • Add shrimp and cook until pink, stirring often.
  • SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
  • Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
  • Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
  • Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
  • Beat eggs, add milk, salt, and cayene pepper; beat well.
  • Pour wet mixture over the bread mixture, covering evenly.
  • You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
  • Cover and chill overnight (or at least 8 hours).
  • Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
  • Let rest 5 miutes before slicing to firm up and cool slightly.
  • Cut into 12 squares.

Nutrition Facts : Calories 219.7, Fat 10.5, SaturatedFat 5.5, Cholesterol 163.9, Sodium 530.6, Carbohydrate 13.6, Fiber 2.3, Sugar 1.6, Protein 18.1

SHRIMP AND ARTICHOKE LINGUINE



Shrimp and Artichoke Linguine image

Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 12

1 lb linguine (reserve 1 cup cooking liquid)
3 Tbsp olive oil
4 Tbsp unsalted butter
3 large or 4 medium garlic cloves (pressed or minced (about 1 1/2 Tbsp))
1 lb large shrimp (21-25 count, peeled and deveined)
1 tsp sea salt for shrimp
1/4 tsp black pepper (freshly ground)
Two 15-oz cans artichoke hearts (not marinated, well drained and quartered)
1/4 cup fresh parsley (finely chopped)
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice (from 2 small lemons)
1/2 cup freshly grated parmesan cheese to serve

Steps:

  • Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
  • Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
  • Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
  • Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
  • Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

ARTICHOKE-SPINACH STRATA



Artichoke-Spinach Strata image

Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 5h30m

Yield 8

Number Of Ingredients 14

2 teaspoons olive or vegetable oil
1 cup finely chopped red bell pepper (1 medium)
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, finely chopped
1 can (14 oz) quartered artichoke hearts, drained, coarsely chopped (1 1/2 cups)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
8 cups cubed (1 inch) rustic round bread (about 1 lb)
1 1/2 cups shredded Monterey Jack cheese (6 oz)
6 eggs
2 1/2 cups milk
1/2 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
  • In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
  • Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 190 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 1/2 g

SPINACH AND ARTICHOKE STRATA WITH RED PEPPERS



Spinach and Artichoke Strata with Red Peppers image

Here's an excellent breakfast casserole that can also be used as a light dinner. It must be refrigerated at least 8 hours before baking. Prep time does not include refrigeration.

Provided by Terri F.

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed
9 eggs
1 large red bell pepper, cut into 2 inch long thin strips
3 1/2 cups milk
2/3 cup parmesan cheese, grated
1/4 teaspoon nutmeg
1/2 teaspoon salt
fresh ground pepper
2 1/2 tablespoons butter, softened
9 slices day old Italian bread
2 (6 ounce) jars marinated artichoke hearts, drained
3 scallions, sliced thin
3 cups extra-sharp cheddar cheese, grated

Steps:

  • Heat oil in medium skillet over medium heat.
  • Add peppers, and saute until tender, about 6 minutes, then set aside.
  • Press all liquid out of thawed spinach and set aside.
  • Beat eggs in a large bowl until frothy.
  • Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
  • Grease a 13x9 baking dish with a small amount of the butter.
  • Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
  • You should have 9 cups approximately of cubed bread.
  • Layer half the bread cubes, then half the red pepper strips, 1 jar of artichoke hearts, half the scallions, half the spinach mixture, and half the cheddar cheese.
  • Repeat layers in order, ending with cheddar cheese.
  • Cover dish and refrigerate overnight.
  • Remove from refrigerator and uncover 30 minutes prior to baking.
  • Preheat oven to 350 degrees F.
  • Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
  • Let rest 15 minutes before serving.

ARTICHOKE SPINACH STRATA



Artichoke Spinach Strata image

A wonderful comfort food with a pleasing blend of flavors. This dish is great for brunch or as a side dish for a cold winter's dinner or as a main dish for a light dinner (it's a very versatile dish!) The flavors need to meld in a Strata - so make this the night before for a brunch dish or the morning before if you are serving it for dinner (you could even prepare it the night before for the next evening's dinner). The preparation time does not include the refrigeration time.

Provided by MA HIKER

Categories     Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

7 ounces baby spinach leaves
6 1/2 ounces marinated artichoke hearts, drained
1 1/2 cups milk (2% or whole)
1/2 cup dry white wine
1 loaf Italian bread (10 ounce size, day old is best!)
6 large eggs, beaten
1 teaspoon oregano, dried
1/2 cup asiago cheese, grated

Steps:

  • Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
  • Spray a 9 x 13 rectangular glass baking pan with cooking spray.
  • Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
  • Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
  • Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
  • Sprinkle the prepared spinach and artichokes on the bread - distributing evenly. Push the vegetables into the bread mixture.
  • Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
  • Sprinkle the Asiago cheese on top of the strata.
  • Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
  • Preheat oven to 350 degrees F.
  • Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.

Nutrition Facts : Calories 287.6, Fat 9.1, SaturatedFat 3.4, Cholesterol 220, Sodium 448.5, Carbohydrate 33.4, Fiber 3.8, Sugar 1.4, Protein 14.7

SHRIMP SCAMPI WITH ARTICHOKES



Shrimp Scampi with Artichokes image

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams

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