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 is another reason why I don't often order it in restaurants.
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
- You need 50 grams of Fresh okara.
- You need 150 grams of Frozen mixed seafood.
- It's 160 ml of Milk.
- Prepare 1/2 of Onion.
- Prepare 1 dash of each Salt and pepper.
- Prepare 1 slice of Easy-melt cheese.
- You need 1 pinch of Parsley.
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. 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. Homemade hollandaise sauce blankets tender shrimp in this recipe for Creamy shrimp gratin.
Creamy Seafood Gratin with Okara instructions
- Mince the onion, then stir-fry in butter. Once the onion is soft, add the mixed seafood and continue to stir-fry..
- Add the okara and when it starts to crumble apart, pour in the milk and season with salt and pepper to taste..
- 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..
Find more recipes for entertaining at Chatelaine.com. Place raw medium tail-on shrimp in a single layer in a shallow gratin dish. Cook the pasta al dente in boiling water in a kettle; drain. Return pasta to the kettle with the cream, Parmesan cheese and butter. The problem with okara is that it's utterly bland.
