I live in Iowa. How then, you might ask, do I get shrimp that's fresh enough to do anything good with it? During the fair weather months, a man who lives in Minnesota drives down to the gulf coast regularly and buys fresh seafood there, filling coolers in his big truck. Then he makes his way back up to the midwest, stopping in towns who otherwise would be hard-pressed to get unfrozen seafood. It's mostly shrimp and crab, and sometimes red snapper or some other fish, but it's so nice to get it fresh! Sometimes I buy several pounds and then freeze it in such a way that it doesn't taste like it has been, after being thawed. (You fill a big gallon-size ziplock with the shrimp, then cover them with enough water that they will be locked inside the ice block, immune from freezer-burn. Below is a recipe we had recently, containing some of that great shrimp.
Broccoli Shrimp Lasagna:
6 lasagna noodles, cooked and drained, then rinsed in hot water.
3 TBSP margarine
1/4 c. all-purpose flour
1/4 c. scallions, or green onions, sliced
1/4 t. salt
1/4 t. dry mustard
1/4 t. thyme (dried)
1/4 t. cayenne pepper
2 1/2 c. skim milk
1 c. monterey jack cheese, shredded
1 pound broccoli florets
2 1/2 c. lowfat cheddar cheese, shredded
1 pound shrimp, cooked and deveined
1/2 pound mushrooms, sliced
Melt margarine in med. saucepan over med. heat. Stir in flour, onions, salt, dry mustard, thyme and ground cayenne. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat. Add monterey jack cheese, stir until melted.
Heat oven to 350 degrees. In ungreased 13 x 9 inch pan (3 qt) baking dish, layer 1/2 c. sauce, 3 noodles, all of the broccoli, the mushrooms, 1/2 c. of the cheddar cheese and 1 c. sauce.
Top with remaining noodles, all of the shrimp, 1 cup of the cheddar cheese, the remaining sauce and then the remaining cheese on the top. Bake for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Broccoli Shrimp Lasagna:
6 lasagna noodles, cooked and drained, then rinsed in hot water.
3 TBSP margarine
1/4 c. all-purpose flour
1/4 c. scallions, or green onions, sliced
1/4 t. salt
1/4 t. dry mustard
1/4 t. thyme (dried)
1/4 t. cayenne pepper
2 1/2 c. skim milk
1 c. monterey jack cheese, shredded
1 pound broccoli florets
2 1/2 c. lowfat cheddar cheese, shredded
1 pound shrimp, cooked and deveined
1/2 pound mushrooms, sliced
Melt margarine in med. saucepan over med. heat. Stir in flour, onions, salt, dry mustard, thyme and ground cayenne. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat. Add monterey jack cheese, stir until melted.
Heat oven to 350 degrees. In ungreased 13 x 9 inch pan (3 qt) baking dish, layer 1/2 c. sauce, 3 noodles, all of the broccoli, the mushrooms, 1/2 c. of the cheddar cheese and 1 c. sauce.
Top with remaining noodles, all of the shrimp, 1 cup of the cheddar cheese, the remaining sauce and then the remaining cheese on the top. Bake for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.
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