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 frozen mixed seafood from Walmart |  just started |  seafood added |
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This is a recipe that I adapted many years ago, from a recipe that I found in one of Emeril Lagasse's cookbooks. I love the fact that it does NOT have cheese in it! ** I keep bags of mixed seafood or shrimp in the freezer, so I can make this up at any time ** I use gluten-free macaroni and gluten-free Panko crumbs on top.
BAKED MACARONI with SEAFOOD TOMATO SAUCE
Adapted from an Emeril LaGasse recipe
2 TB extra virgin olive oil ………………………1 cup chopped white or yellow onions
2 bay leaves ……………………………………....1-1/2 tsp. coarse salt
1/4 teaspoon cayenne …………………….…… 1 tsp crushed or cracked red pepper flakes
3 cups chopped, peeled, seeded fresh tomatoes (or canned diced)
2 TB tomato paste ……………………………...… 2 tsp crushed garlic
1 cup dry white wine …………………………..…. 7 cups water
1/4 cup chopped fresh basil leaves ………….....1 TB chopped fresh parsley
1 tsp sugar …………………..…………………...... 1 tsp extra virgin oil
3/4 pound frozen mixed seafood OR cleaned calamari, tentacles and bodies removed, cut into rings ~OR~ 3/4 lb raw, cleaned small shrimp ~OR~ 3/4 lb. crabmeat, lobster or crawfish (raw is best, but frozen is ok)..............................2 tsp. smoked paprika
1 pound small elbow macaroni (I use gluten free)
1 cup dried bread crumbs or Panko (I use gluten free)
1/2 cup Kalamata olives, pitted and halved (green w/ pimento are fine too)
Freshly ground black pepper …………………... 2 TB extra virgin olive oil
***
In medium-size saucepan, heat olive oil over medium-high heat. Add onions, bay leaves, 1/2 tsp salt, cayenne, smoked paprika and pepper flakes. Cook, stirring, for 3 minutes. Add tomatoes, tomato paste, garlic, wine, 1 cup of water, basil, parsley, and sugar. Stir to mix. Bring to boil, reduce heat to medium, and simmer until thick (about 45 min). Add seafood and simmer for 10-15 minutes.
Preheat oven to 350. ~ In large saucepan over high heat, combine remaining 6 cups of water, 1/2 tsp salt and olive oil. Bring to a boil. Add macaroni and cook, stirring occasionally, until tender (about 8 min ~ gluten free may take less time). Drain and rinse under cool water. Pour into 3-quart baking dish. (I spray it first with buttery non-stick spray) Pour seafood sauce over macaroni and stir to mix. Arrange olives on top of macaroni.
In small mixing bowl, combine bread crumbs with remaining 1/2 tsp salt, black pepper and extra-virgin olive oil. Mix well and sprinkle over olives. Bake until bread crumbs are golden brown (about 30 min). Spoon onto serving plates and garnish with parsley.
Serves 6-8
BAKED MACARONI with SEAFOOD TOMATO SAUCE
Adapted from an Emeril LaGasse recipe
2 TB extra virgin olive oil ………………………1 cup chopped white or yellow onions
2 bay leaves ……………………………………....1-1/2 tsp. coarse salt
1/4 teaspoon cayenne …………………….…… 1 tsp crushed or cracked red pepper flakes
3 cups chopped, peeled, seeded fresh tomatoes (or canned diced)
2 TB tomato paste ……………………………...… 2 tsp crushed garlic
1 cup dry white wine …………………………..…. 7 cups water
1/4 cup chopped fresh basil leaves ………….....1 TB chopped fresh parsley
1 tsp sugar …………………..…………………...... 1 tsp extra virgin oil
3/4 pound frozen mixed seafood OR cleaned calamari, tentacles and bodies removed, cut into rings ~OR~ 3/4 lb raw, cleaned small shrimp ~OR~ 3/4 lb. crabmeat, lobster or crawfish (raw is best, but frozen is ok)..............................2 tsp. smoked paprika
1 pound small elbow macaroni (I use gluten free)
1 cup dried bread crumbs or Panko (I use gluten free)
1/2 cup Kalamata olives, pitted and halved (green w/ pimento are fine too)
Freshly ground black pepper …………………... 2 TB extra virgin olive oil
***
In medium-size saucepan, heat olive oil over medium-high heat. Add onions, bay leaves, 1/2 tsp salt, cayenne, smoked paprika and pepper flakes. Cook, stirring, for 3 minutes. Add tomatoes, tomato paste, garlic, wine, 1 cup of water, basil, parsley, and sugar. Stir to mix. Bring to boil, reduce heat to medium, and simmer until thick (about 45 min). Add seafood and simmer for 10-15 minutes.
Preheat oven to 350. ~ In large saucepan over high heat, combine remaining 6 cups of water, 1/2 tsp salt and olive oil. Bring to a boil. Add macaroni and cook, stirring occasionally, until tender (about 8 min ~ gluten free may take less time). Drain and rinse under cool water. Pour into 3-quart baking dish. (I spray it first with buttery non-stick spray) Pour seafood sauce over macaroni and stir to mix. Arrange olives on top of macaroni.
In small mixing bowl, combine bread crumbs with remaining 1/2 tsp salt, black pepper and extra-virgin olive oil. Mix well and sprinkle over olives. Bake until bread crumbs are golden brown (about 30 min). Spoon onto serving plates and garnish with parsley.
Serves 6-8
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