SANDRA’S SEAFOOD-OLYMPIA STUFFED JUMBO PASTA SHELLS

A delicate, creamy and exquisite

scallop-shrimp-halibut olympia pasta entree that

is bound to leave you speechless...

This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.

Servings: (4) Individual Gratins

Prep: 10 Mins

Bake 25 Mins.

INGREDIENTS:

20 Jumbo Pasta Shells

¼ teaspoon sea salt

Sauce:

2 cups sour cream

2 cups mayonnaise

2 cup freshly grated Parmesan cheese

1 teaspoon old bay seasoning

Filling:

½ lb. fresh bay scallops, cut into ½” chunks

½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise

½ lb. skinless, boneless fresh halibut, cut into ½” chunks

¼ yellow bell pepper, finely chopped

½ teaspoon garlic granules

½ teaspoon onion granules

¼ teaspoon white pepper

1 tablespoon Italian parsley, finely chopped

1 cup canned, French fried onions

Garnish:

½ teaspoon paprika

1 green onion (green parts only), finely sliced

METHOD:

Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven).  Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.

Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.

In a medium bowl, combine sauce ingredients.  

Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes. 

Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.

Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish. 

Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown. 

Garnish with paprika and sliced green onions; serve immediately. Enjoy!

MAX’S KING SALMON CREOLE

Max has perfected this dish over the years, 

which he often makes for his crew aboard our 

F/V Chelsey using Alaska Wild White 

or Red King Salmon, Shrimp/Prawns, 

Scallops, or Halibut (or any combination thereof), 

and the spice level and flavors turn out just right 

- every time...(This is one of my Mom’s favorite 

dishes that he makes for her 

during hunting trips to Yakutat, Alaska)...

Servings: (4)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted courtesy of Max via Sandra

INGREDIENTS

1/3 medium red onion, diced
1 stalk of celery, diced
½ red bell pepper, diced
2 garlic cloves, minced
4 tablespoons unsalted butter
1 (15 oz. can) Italian seasoned stewed tomatoes with juices, broken up (Max does so using a potato masher in a small ceramic bowl)
2 (15 oz. cans) low-sodium beef broth
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
--(or more if you like it spicier as we do)
1/2 tablespoon creole seasoning
2 bay leaves
1 lb. raw, boneless, skinless king salmon fillets, cut into ¾” chunks (2 fillets)

--2 cups steamed rice (i.e., 1 cup raw, and cooked according to pkg. directions)

Garnish: with freshly chopped parsley

METHOD

Begin making rice according to package directions.

In a large dutch oven, melt the butter over medium-high heat. Add the onion, celery, bell pepper and saute until the onions are translucent. Add the garlic and continue to saute for 30 seconds longer. Stir in the stewed tomatoes, beef broth, spices, and then bring to boil, and then reduce to a simmer, uncovered, for 20 minutes. Check the consistency, and add more beef broth, if needed. Stir in king salmon chunks, and continue cooking just a couple of minutes, just until they turn opaque pink and are cooked through (do not overcook or salmon will become dry and tough).

To serve, place steamed rice equally among four pasta-type bowls, and ladle the King Salmon Creole over the top (or around rice as I did in the photo above), and garnish with freshly parsley. – Enjoy!

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Tip: When storing left-overs in refrigerator, Max does so in separate bowls (rice in one, and King Salmon Creole in another) to prevent rice from losing its integrity.

SANDRA'S LUSCIOUS ALASKA SHRIMP BISQUE

The lusciousness of this bisque 
is outstanding in every way...

Servings: (6)
Prep: 20 mins. |
Cook: 30 mins.

Posted by Sandra

INGREDIENTS:

1 tablespoon butter
1 tablespoon olive oil
3/4 cup spanish onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup carrot, finely chopped
2 tablespoon all-purpose flour
3 cups chicken broth
1 (14.5 oz.) canned diced tomatoes, drained
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried marjoram
1 lb. fresh shrimp/prawns, cleaned and deveined, and cut into ½” pieces
1 cup milk
¼ cup heavy cream
kosher salt and ground pepper to taste

Garnish:
1 lemon cut into wedges
1 green onion finely chopped (mostly green parts)

METHOD:

In a dutch oven or heavy-bottom saucepan, heat the butter and oil over medium-high heat. Stir in the onion, celery, and carrot and saute for 5 minutes. Add the flour, stirring constantly for 2 minutes to cook the flour flavor out. Stir in the broth, tomatoes, wine, bay leaf, and marjoram, and bring to a boil. Lower the heat and cover and simmer for 15 minutes, then discard the bay leaf.

In a food processor or blender, puree 'half' of the bisque (in batches if necessary) for 30 seconds, or until smooth (I like my bisque creamy, but still with some texture). Return to the saucepan. Add the shrimp and cook, uncovered, over medium heat for 1 minute. Blend in the milk and cream and cook 2 minutes longer, just until the soup is heated through and the shrimp turn pink (do not overcook). Remove from heat and season bisque with the salt, pepper, and lemon juice to taste. Serve in four individual bowls, and garnish with sliced green onions. ~ Enjoy!

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Tip: I like to serve the shrimp bisque with crispy bread, and a garden salad along side. --- This recipe is also very tasty if you choose to alternately use a mixture of halibut, crab, scallops, and shrimp as well.