Seafood, as a rule, has a pronounced flavor, and therefore perfectly combined with various "softening" additions, like the same cream sauces. From a mixture of sauce and your favorite marine creatures, you can cook pasta, casserole or dip dip for chips and vegetables - the main decoration of any party. In this material, we will analyze similar recipes.
Seafood in creamy sauce - recipe
Start offering with snacks - a recipe for baked crustaceans in a creamy sauce. As the main characters of the dish, we suggest choosing crabs, shrimp or, at worst, an analogue of crab meat from surimi.
Ingredients:
- crab meat (disassembled into pieces) - 1 item;
- butter - 25 g;
- onion - 65 g;
- sweet pepper - 65 g;
- frozen corn - 65 g;
- cream cheese - 450 g;
- mayonnaise - 115 ml;
- juice of one lemon;
- Worcestershire sauce - 10 ml;
- grated cheese - 55 g;
- handful of parsley leaves.
Preparation
After melting the butter, use it to sliced the chopped vegetables and corn kernels. When the vegetables are softened, add a mixture of cream cheese and mayonnaise, squeeze out the lemon juice, pour the wooster and add pieces of crab meat. After 2 minutes, pour the contents of the frying pan into a baking dish and sprinkle all with cheese. Put the form under the grill and let the cheese melt and brown. Before serving, sprinkle the seafood in a creamy sauce with fresh parsley leaves.
Seafood in creamy sauce with tomatoes
Continue with the recipe for pasta, because what could be better than a pasta dinner with a sauce based on a mixture of tomato and cream sauces, with shrimps and lots of cheese?
Ingredients:
- butter - 35 g;
- flour - 25 g;
- dry white wine - 115 ml;
- milk - 245 ml;
- tomatoes in its own juice - 145 g;
- grated Parmesan - 115 g;
- a handful of green parsley;
- shrimps (peeled) - 270 g;
- olive oil - 15 ml;
- garlic teeth - 2 pcs.
Preparation
Before preparing seafood in a creamy sauce, you should make the basis for the most white sauce - a mixture of flour and butter that will thicken the milk. Melt butter, pour in flour and brown it for just a minute. Dissolve the mass with white wine, and then pour in the milk. When the milk sauce starts to thicken, put the tomatoes and pirate them with a fork. Let the sauce re-reach the boil and sprinkle it with cheese.
In another pan, heat the olive oil and put into it pieces of garlic. When the last flavor is released, take them to a napkin, and on garlic oil, brown the shrimp tails. Add prawns to the sauce and sprinkle with parsley. Serve over the boiled pasta.
Seafood in creamy garlic sauce
True fans of the taste of sea inhabitants will fall in love with this casserole at first sight: a creamy sauce full of flavor, assorted of mussels and crabs, and all this is baked under crusty bread crust. The best company has a glass of dry white wine and can not be found.
Ingredients:
For mussels:
- mussels - 1,9 kg;
- the laurel leaf;
- twigs of thyme - 2 pcs .;
- olive oil - 35 ml;
- garlic teeth - 2 pieces;
- shallot - 45 g;
- dry white wine - 310 ml.
For sauce:
- butter - 65 g;
- flour - 45 g;
- cream - 310 ml.
For topping and crabs:
- meat crabs - 510 g;
- garlic teeth - 2 pieces;
- bread crumb - 110 g;
- a peel of one lemon.
Preparation
For mussels grass bind together, and garlic with a shallow safer in the abundance of oil. Put a bouquet of herbs,
Fry the mixture of flour and butter until blubber, dilute all the cream and broth from the mussels. Let the sauce thicken.
Quickly brown the crab meat and mix with mussels and sauce, put into a baking dish. Sprinkle the seafood platter in a creamy sauce with a mixture of breadcrumbs and citrus peel and put the crumbs to grasp the rouge under the grill.