Easiest Way to Prepare Perfect Creamy Seafood Gratin with Okara

Creamy Seafood Gratin with Okara. Seafood au gratin with fish and crab or shrimp. This is a delicious seafood twist on a traditional comfort food recipe. It gets a slight kick from Tabasco sauce, matching savory with spicy.

Creamy Seafood Chowder, a feast of tasty fish & seafood in a beautifully seasoned creamy broth. Makes an elegant lunch or in small portions as an The real key to any successful creamy seafood chowder is not to overcook the fish. This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. You can have Creamy Seafood Gratin with Okara using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Creamy Seafood Gratin with Okara

1. It's 50 grams of Fresh okara.
2. You need 150 grams of Frozen mixed seafood.
3. You need 160 ml of Milk.
4. It's 1/2 of Onion.
5. It's 1 dash of each Salt and pepper.
6. It's 1 slice of Easy-melt cheese.
7. You need 1 pinch of Parsley.

I like to top bowlfuls with shredded Parmesan cheese and green onions. —Wanda Allende, Orlando, Florida. Remove from heat and blend in flour; gradually stir in reserved broth and milk. Cook and stir over medium high heat until mixture boils and thickens. Cook the pasta al dente in boiling water in a kettle; drain.

Creamy Seafood Gratin with Okara instructions

1. Mince the onion, then stir-fry in butter. Once the onion is soft, add the mixed seafood and continue to stir-fry..
2. Add the okara and when it starts to crumble apart, pour in the milk and season with salt and pepper to taste..
3. Transfer the mixture to a gratin dish, and sprinkle some cheese and parsley over the top. Then bake in the oven for 10 minutes at 180°C. Once the cheese has turned golden brown, it's done..

Return pasta to the kettle with the cream, Parmesan cheese and butter. Homemade hollandaise sauce blankets tender shrimp in this recipe for Creamy shrimp gratin. Find more recipes for entertaining at Chatelaine.com. Place raw medium tail-on shrimp in a single layer in a shallow gratin dish. The problem with okara is that it's utterly bland.