Bon Appétit SEAFOOD - MAIN COURSE
RECIPE NAME:  SHRIMP AND CRAB BAY ST-LOUIS
RECIPE BY: Richard, Mississippi, USA
SERVING SIZE: 6
PREPARATION TIME: -
 INGREDIENTS:
1/2 pound shrimp 70 to 90
6 - 8 ounces white lump crab meat -
1/2 - red bell pepper diced
8 ounces pasta  angel hair or other long pasta
1 cup milk -
4 tablespoons butter -
1/2 cup cheddar cheese medium sharp
1/2 cup mozzarella cheese -
2 cloves garlic minced
1 1/2 teaspoons Italian seasoning -
1/2 teaspoon oregano -
1/4 teaspoon cayenne pepper ground
- - phillo dough -
 
DIRECTIONS:
  • In a double boiler heat milk and melt cheese together with 2 tablespoons butter.
  • Melt remaining butter in sauté pan with spices.
  • Add shrimp and crab meat.
  • Sauté on medium heat until shrimp are done.
  • Cook pasta as directed on package.
  • Place phillo dough in shallow baking dishes for individual entrees.
  • Bake at 350F until dough is a light brown.
  • In a bowl mix pasta, cheese mixture, and the sautéed mixture.
  • Spoon into phillo dough dishes.
  • Bake at 350F degrees for 5 minutes.
  • As a different method, cover with a mixture of cheddar and mozzarella cheese and place under the broiler until cheese melts and browns slightly.
Notes - Comments: 

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