Best 10 Shrimp And Crabmeat Madeira Recipes

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

SEAFOOD BISQUE

Steps:

• In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

SHRIMP AND CRAB MEAT WITH RICE

Steps:

• In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
• Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
• Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
• Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
• Serve over rice.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
• Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
• In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
• While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
• Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SHRIMP AND CRABMEAT MADEIRA

Steps:

• Melt butter in saucepan; add shallots and saute until soft.
• Add mushrooms and saute until any liquid evaporates.
• Add shrimp and cook until they just begin to turn pink; add crab.
• Stir in Madeira and cook until almost completely reduced.
• Add tarragon,lemon juice and tomato paste and mix thoroughly.
• Combine yolks with cream and very slowly add to saucepan, mixing constantly; add salt and pepper to taste.
• Heat through completely.
• Serve over linguine that has been cooked al dente, top with chopped parsley and serve.

CRAB AND SHRIMP LOUIS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
• Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

PAPPADEAUX SNAPPER PONCHARTRAIN

Steps:

• Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
• Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
• Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
• Remove from heat and set aside.
• Melt 1 tablespoon butter in another saucepan.
• Add garlic and onion and saute over medium heat 2 minutes.
• Add crushed bouillon cube, pepper sauce and shrimp stock.
• Stir and let simmer.
• While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
• Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
• Add brown butter to stock and whisk until incorporated and emulsified.
• Whisk in Madeira until incorporated.
• Set sauce aside and keep warm while the fish fillets are cooking.
• Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
• Dip fish fillets in lemon juice, then into seasoned flour to coat.
• Melt 1 tablespoon butter in large heated skillet over medium heat.
• Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
• While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
• Add shrimp and crab to Madeira sauce.
• Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.

SHRIMP AND CRAB MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

BONNIE'S SHRIMP AND CRABMEAT LOAF

Steps:

• 1. In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
• 2. Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately, or refrigerate whole and cut into 8 pieces when ready to serve.
• 3. Heating instructions: Preheat oven to 400 degrees F. Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces. Enjoy!

SHRIMP AND CRAB SEAFOOD SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
• Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
• Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
• Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.