Stingray Casserole Recipes

STINGRAY CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt 2 tablespoons of the butter in a saucepan. Add mushrooms, celery, onion, green pepper and basil. Saute the Mushroom Mixture for about 10 minutes or until celery is tender.
• While mushrooms are sauteing, make the White Sauce by melting 4 tablespoons of butter in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth.
• Add stingray to the Mushroom Mixture and cook for about 5 minutes. Combine stingray and Mushroom Mixture with the White Sauce and stir well. Pour everything into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese.
• Bake in oven for approximately 20 minutes or until casserole is golden brown.

MARITIME (CANADA) SEAFOOD CASSEROLE

Steps:

• In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
• Using slotted spoon transfer vegetables to a large bowl.
• In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
• Add shrimp and cook about 4 minutes.
• Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
• Place all seafood into large bowl.
• In large saucepan, melt butter over medium heat.
• Add flour and cook, stir for 2 minutes.
• Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
• Stir in cheese until melted.
• Add seafood, season with salt and pepper.
• Transfer into 3.5 L casserole dish.
• Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
• Spread topping over casserole.
• You can refrigerate the casserole at this point for up to 8 hours, or
• Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
• Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
• In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
• In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
• Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
• Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
• In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
• Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
• Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
• Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
• Top with chives and serve with lemon wedges.
• Enjoy!

STEAMED STINGRAY WITH LEMONGRASS, GINGER, ORANGE AND LIME

Steps:

• Discard tough leaves and woody base of the lemongrass. Thinly slice the tender portion of the lemongrass stem.
• In the base of a steamer, combine lemongrass, orange juice, lime juice and ginger; bring to a boil.
• Arrange stingray on steamer rack or basket, fit to pan, and cover tightly. Reduce the heat and steam for 5 minutes or just until the stingray "flakes" easily when tested with a fork. If rack will not hold all of the stingray at one time, steam in two batches.
• Using a wide slotted spatula, carefully transfer the stingray from the steamer rack to heatproof platter or individual serving plates; keep warm.
• Turn up the heat to high and cook juices uncovered for 10 to 15 minutes or until it becomes sauce, reduced by about half (it should have the consistency of syrup).
• Strain sauce over fish. Garnish with lime slices and chives.

BBQ SAMBAL STING RAY/FISH

Steps:

• Stir and strain the tamarind water and discard any solids.
• Grind Spice Paste ingredients until fine.
• Heat oil in skillet, saute the paste until fragrant.
• Add salt and tamarind water, cook for another 2 minutes.
• Add coconut cream and cook for 1 minute over low heat.
• When the mixture is thickened, remove from heat and cool.
• Coat sting ray pieces (or other fish) with the paste.
• Place each piece on a large banana leaf/foil.
• Spread remaining spice mixture over fish.
• Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
• The length of time required depends on thickness of fish.
• Serve hot with wedges of lemon/lime and cincaluk (optional).