Seafood And Artichoke Strata Recipes

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SHRIMP AND ARTICHOKE QUICHE



Shrimp and Artichoke Quiche image

Enjoy this cheesy quiche that's made with shrimp, Original Bisquick® mix and Progresso® artichoke hearts - a tasty French dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

3/4 lb frozen cooked shrimp, thawed, coarsely chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
1 cup shredded Swiss cheese (4 oz)
1 cup shredded Parmesan cheese (4 oz)
1 cup Original Bisquick™ mix
2 eggs
1 cup milk
1 1/2 teaspoons Cajun seasoning
1 can (14 oz) Progresso™ artichoke hearts, drained, cut lengthwise in half

Steps:

  • Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. Sprinkle shrimp and onions in pie plate.
  • In small bowl, mix cheeses; sprinkle 1 cup of the cheese mixture over shrimp and onions. In medium bowl, stir Bisquick mix, eggs, milk and Cajun seasoning with fork or whisk until blended. Pour evenly over cheeses. Top with artichoke heart halves, cut sides down, and remaining 1 cup cheese mixture.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 363, Carbohydrate 20 g, Fat 1, Fiber 1 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1425 mg

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

SPECIAL SEAFOOD CASSEROLE



Special Seafood Casserole image

I first sampled this casserole at a baby shower and founds myself going back for more!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1/2 pound sea scallops
1 small onion, finely chopped
1 celery rib, finely chopped
6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 cup shredded sharp cheddar cheese
6 tablespoons sherry or apple juice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (6 ounces) crab
1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced almonds
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 518 calories, Fat 30g fat (16g saturated fat), Cholesterol 236mg cholesterol, Sodium 894mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

SEAFOOD AND ARTICHOKE STRATA



SEAFOOD AND ARTICHOKE STRATA image

Categories     Egg     Brunch     Bake

Yield 6-8 servings

Number Of Ingredients 20

6 eggs
1/2 cup Milk (I use goat's milk)
1/2 cup Heavy Cream
salt
fresh ground pepper
dash of cayenne pepper
1/4 teaspoon fresh ground nutmeg
About ten fresh basil leaves, chopped.
1 medium onion, chopped
2 large cloves garlic, crushed
6 oz fresh crabmeat
1-1.5 cups small shrimp, cooked
1 can artichoke hearts, sliced.
1 tablespoon butter plus 2 tablespoons olive oil
1 loaf French Bread, crust removed and cut into 1 inch cubes
2 Roma tomatoes, sliced thin, crosswise
3-4 cups cheddar cheese
1-1.5 cups grated parmesean/romano blend
About 4 cups of arugula.
Unsalted butter for pan greasing

Steps:

  • Beat eggs well and stir in milk, cream,basil, cayenne, and a dash of salt and pepper. Grease a 9x13 pan (glass preferred) with butter. Add bread cubes to pan in a single layer. Cover bread cubes with egg mixture and refrigerate for two hours. Saute onion in butter and olive oil until almost tender, add garlic and a dash of salt and pepper. Set aside to cool. Add crabmeat, shrimp, and artichokes to onion mixture. Preheat oven to 350 degrees F. Remove egg and bread mixture from cooler and let warm for about a half hour. Place a layer of cheddar cheese over the egg and bread mixture. Spread the seafood and onion mixture over the cheddar cheese layer. Place one layer of tomatoes over the seafood and onion mixture, Sprinkle the parmesean and romano mixture over the tomatoes and top with the remainng cheddar cheese. Drizzle olive oil over the top, if desired. Cover the pan with aluminum foil, place in oven, and bake for 20 minutes. Remove foil, and continue to bake another 20 minutes. Remove from oven, and let cool for five minutes. Serve. Enjoy!

SHRIMP AND ARTICHOKE STUFFED MUSHROOMS



Shrimp and Artichoke Stuffed Mushrooms image

Shrimp and Artichoke Stuffed Mushrooms - a hearty but elegant appetizer. These come together quickly and easily, and are super satisfying.

Provided by Marie Porter

Categories     Appetizer

Time 40m

Number Of Ingredients 9

1 Tbsp Olive Oil
1.5 lbs Baby Bella / Crimini Mushrooms
1 14 oz can Artichoke Hearts (Drained, Rinsed, Chopped)
1/2 Small Onion (Finely Chopped)
3 Garlic cloves (Pressed or Minced)
1/2 lb Shrimp (Shells Removed, Chopped)
8 oz Cream Cheese (Softened)
1/2 Cup Shredded Parmesan Cheese
1/4 tsp Ground Pepper

Steps:

  • Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
  • Wash mushrooms. Remove stems - setting them aside - and arrange on baking sheet.
  • Cut off and discard the very end - any "woody" part - of the mushroom stems. Finely mince the remaining lengths of stems.
  • In a large frying pan, combine oil, minced mushroom, artichoke hearts, and onion. Heat, stirring frequently, until onions are translucent, mushrooms soft, and any remaining moisture in the pan has been cooked off.
  • Add garlic and chopped shrimp, continue to cook until shrimp is cooked (pink). Stir in softened cream cheese and about 1/3 each of the parmesan cheese, mix until well combined. Season to taste with black pepper.
  • Generously scoop mixture into the "cup" side of each mushroom cap, allowing it to mound above the edge of the mushroom.
  • Once all of the mixture has been divided among the mushroom caps, sprinkle tops with the remaining shredded cheese.
  • Bake for 25 minutes. When done, they will be hot and have liquid forming under the mushroom caps.
  • Serve hot!

Nutrition Facts : Calories 52 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 29 mg, Sodium 116 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SEAFOOD AND ARTICHOKE HEART ECSTASY



Seafood and Artichoke Heart Ecstasy image

Shrimp, scallops and artichoke hearts in a rich, buttery mushroom sauce. Easy and absolutely delicious. It appeals to all of your senses! You have to indulge every once in a while!

Provided by TamiM

Categories     Spaghetti

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs fresh peeled deveined shrimp
1 lb fresh sea scallop
1/2 cup unsalted butter
6 tablespoons olive oil
4 garlic cloves, sliced paper thin
2 shallots, chopped
1 (8 ounce) package baby portabella mushrooms, sliced
2 (6 ounce) jars marinated artichoke hearts
1 (10 1/2 ounce) can chicken broth
1 cup fish stock
1 cup white wine
4 tablespoons of chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
2 lemons, zest of
6 ounces grated Italian cheese blend

Steps:

  • Melt butter with olive oil in a deep skillet.
  • Add garlic, shallots and mushrooms.
  • Cook on med high for several minutes, until the mushrooms get darker.
  • Add both broths, crushed red pepper and wine.
  • Let boil for several minutes until reduced by at least 1/4.
  • Add artichoke hearts and juice.
  • Return heat to high, add shrimp and scallops.
  • Lower heat and cover.
  • When shrimp turns opaque, it is ready!
  • Add the parsley and zest.
  • Serve over pasta and sprinkle individual dishes with cheese.
  • Salt and pepper as desired.

Nutrition Facts : Calories 763.7, Fat 47.6, SaturatedFat 18.1, Cholesterol 374.6, Sodium 2130.7, Carbohydrate 22.9, Fiber 8.3, Sugar 3.2, Protein 52

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