Mississippi Gulf Coast Lasagna

Poached Mississippi Gulf Shrimp and sautéed Mississippi Gulf Blue Crab layered with slices of sharp cheddar and lasagna noodles.

 

TIME: 75 minutes

SERVES: 4

SEASON: spring, fall, winter

METHOD: bake

 

INGREDIENTS:

• 8 oz medium Mississippi Gulf shrimp

• 8 oz Mississippi Gulf Blue crabmeat, picked for shells

• 16 oz lasagna noodles

• 2 cups white wine

• 2 cups chicken broth

• 6 Tbsp butter

• 1/2 cup flour

• 1/2 tsp paprika

• 2 Tbsp sherry

• 16 oz sharp cheddar cheese, sliced

• salt, to taste

• pepper, to taste

 

DIRECTIONS: 

1. Preheat oven to 375 degrees.

2. Cook lasagna according to package instructions.

3. In a deep skillet, bring broth and wine to a boil, reduce heat and poach shrimp for 3 – 5 minutes.

4. Remove shrimp from pan, reserving broth, and chop coarsely. 5. In a saucepan, melt butter, add flour and seasonings, and cook, stirring for

a few minutes.

6. Stir in 2 cups of reserved stock, paprika and sherry, and cook until thickened, 3-5 minutes.

7. Stir in shrimp and crab, and set aside.

8. Oil a lasagna pan.

9. Layer noodles, seafood mixture and sliced cheese, and repeat twice, finishing with a layer of cheese.

10. Bake for 45 minutes, remove form oven and let stand 10 minutes before serving.

 

Serving Suggestion: Just add a nice salad and cheesy garlic bread.

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