CHEESE-FISH COMBOS: Shrimp and Pasta with Goat Cheese Cream Sauce . . . Shoreline Casserole
By: Herald Staff and Wire Reports,
Shrimp and Pasta with Goat Cheese Cream Sauce
Shrimp, ½ to 1 pound
Pasta, your favorite cooked according to package directions
2 tablespoons butter
2 tablespoons flour
4 ounces goat cheese
12 ounces chicken stock
Asparagus, sliced into 1-inch pieces
1 lemon for juice
½ lemon for zest, or lemon peel finely grated
In a saute pan, melt the butter and then add the flour. Whisk together until bubbling. Slowly stir in chicken stock and whisk until smooth. Simmer on low heat to thicken. Stir in goat cheese and lemon zest and juice until melted and well incorporated. In separate pan, saute asparagus and mushrooms. Saute shrimp with butter, salt, pepper and garlic. Coat the pasta with the sauce, gently spoon the asparagus, etc. around and arrange the shrimp on top.
1 loaf day-old French bread, cut into cubes
2 to 3 cups cooked crabmeat
1 cup finely chopped onion
1 cup chopped celery
1 cup water chestnuts, drained and chopped
1 cup mayonnaise
2 tablespoons plus 1 teaspoon sherry
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon curry powder
Dash cayenne pepper
3 cups milk
1 cup sour cream
3 cups (12 ounces) shredded Wisconsin Monterey Jack cheese
Place half of bread cubes in bottom of 4-quart buttered baking dish. In large bowl, stir together crabmeat, onion, celery, water chestnuts, mayonnaise, sherry and spices. Mix well. Spread over bread cubes. Place remaining bread cubes over crab mixture.
Beat eggs well and stir in milk. Pour over other ingredients in baking dish. Cover and refrigerate at least 4 hours or overnight.
When ready to bake, spoon sour cream evenly over top. Bake at 325 degrees for 1 hour and 15 minutes. Spread cheese on top and return to oven for 5 minutes. Serve hot.
Yield: Serves 12.