BLOGWORDS –Saturday 1 April 2023 – CHRISTMAS AT BLUE HERON INN BOOK LAUNCH EVENT – WHAT’S COOKING IN YOUR KITCHEN – SEAFOOD LASAGNA

 

BLOGWORDS –Saturday 1 April 2023 – CHRISTMAS AT BLUE HERON INN BOOK LAUNCH EVENT – WHAT’S COOKING IN YOUR KITCHEN – SEAFOOD LASAGNA

CHRISTMAS AT BLUE HERON INN BOOK LAUNCH EVENT – WHAT’S COOKING IN YOUR KITCHEN – SEAFOOD LASAGNA

Jeremy Jernigan likes to cook. He likes to try new recipes. And he likes to experiment and create his own recipes. And since they’re at the beach, this month is all fish and seafood.

 

SEAFOOD LASAGNA

 

INGREDIENTS

• 1 pound bay scallops
• 1 pound uncooked small shrimp, peeled and deveined
• 8 ounces imitation crabmeat

 

• ½ cup butter
• 1 8-oz can chicken broth
• 1 lb mozzarella cheese, grated
• 8 oz Ricotta cheese
• 1 8-oz bottle clam juice

 

• ½ cup all-purpose flour
• 1 ½ cups whole milk
• 1 cup heavy whipping cream
• ½ cup Parmesan cheese, divided

 

• 1 box lasagna noodles, cooked and drained.

 

SEASONINGS

Salt and pepper, to taste

2 teaspoons     garlic powder  * garlic powder not salt.

1 teaspoon       oregano

1 teaspoon       basil

 

DIRECTIONS

• Bring broth and clam juice to a low boil.
• Add scallops, shrimp, and crab meat; return to a boil.
• Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
• Drain, reserving cooking liquid; set seafood mixture aside.

 

• In a large saucepan, melt the butter.
• Whisk in flour until smooth; add seasonings.
• Combine milk and reserved cooking liquid; gradually add to the saucepan.
• Let simmer, stirring with whisk until thickened; remove from heat.
• Blend in cream and cheeses.
• Stir 3/4 cup white sauce into the seafood mixture.

 

• Preheat oven to 350°.
• Spread ½ cup white sauce in a greased 13 x 9 inch. baking dish.
• Top with three noodles
• Spread with half of the seafood mixture and half of the remaining sauce.
• Repeat layers.
• Top with remaining noodles, sauce and cheese.

 

• Place in oven and bake uncovered for 30 – 40 minutes.
• Let stand for 15 minutes before cutting.

 

 

SERVING SUGGESTION

Serve with fresh salad with Italian dressing, and warm garlic bread or breadsticks.

 

 

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