I am getting ready to do the teacher's luncheon on Tuesday, and

dawn_mo

dawn_mo

Well-known member
was wondering if anyone knows of a recipe that contains seafood that could hold up for two hours in a crockpot on low? Is that impossible? I have a really nice budget this year and would like to make some especially nice lunches for the teachers. The other thing I could do is serve a nice seafood pasta dish for them. Does anyone have a good one? Thanks!

 
Hi Dawn, I love the way you position it...Getting ready, (vs. have to do), you are doing such a nice

thing or your son's teachers. I am sure they love the treat and the special recognition. Meryl had posted a week or so ago a wonderful recipe for pasta with smoked salmon. You can make it with ravioli or tortellini, I would definitely reccomend it.

Best,
Barb

 
Shrimp and Corn Chowder with Fennel. Just saw this in Real Simple magazine yesterday, I'm thinking

it might work in the crock pot, especially if you could hold the shrimp back til almost time to serve. It looks quite good to me.

Shrimp and Corn Chowder With Fennel

Jonny Valiant
Serves 4

Hands-on Time: 30m

Total Time: 30m

2 tablespoons unsalted butter
2 leeks (white and light green parts), chopped
1 fennel bulb, chopped
kosher salt and black pepper
2 tablespoons all-purpose flour
1 8-ounce bottle clam juice
3 cups whole milk
1 pound potatoes, peeled and cut into 1/2-inch pieces
3/4 pound cooked peeled and deveined medium shrimp
1 10-ounce package frozen corn
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
bread, for serving (optional)
Directions

1. Heat the butter in a large saucepan over medium heat. Add the leeks and fennel, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes; stir in the flour.

2. Add the clam juice, milk, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes. Stir in the parsley and lemon juice. Serve with the bread, if using.

Tip

Fancy up this chowder by topping it with some crumbled bacon. Cook 6 slices in a large saucepan until crisp. Transfer the bacon to a paper towel–lined plate and use the pan drippings instead of the butter to cook the leeks and fennel.

Nutritional Information

Calories 476; Calories From Fat 125; Protein 33g; Carbohydrate 57g; Sugar 13g; Fiber 7g; Fat 14g; Sat Fat 7g; Calcium 345mg; Iron 4mg; Sodium 1009mg; Cholesterol 207mg

http://www.realsimple.com/food-recipes/browse-all-recipes/shrimp-and-corn-chowder-with-fennel-recipe-00000000028079/print-index.html

 
Dawn, if you have teacups, you could serve mini salads to go along with the chowder or creole

 
I don't have anything like that. Presentation is on the low end of my list.

In fact, part of my budget is going towards buying reuseable china/heavy duty plasic dinnerware. Every year we spend way too much much money on paper plates and such. I have found a source through my co-op to buy plates and bowls that the PTO can reuse through the years. I am happy to say that a little article that I wrote for the school newspaper about the waste from plastic water bottles (one of my pet peeves that results in a weekly argument with Bubba, since he is of the opinion that tap water is not something for him) has resulted in them recycling all of the plastic water/milk bottles from the school. And yes, I am as annoying to everyone at the school as I am to everyone here. It's just my nature. (smile)

 
Never annoying!! I was just thinking a SMALL group of teachers but I certainly DO agree

with the waste that goes on! My DAR group bought heavy plastic reusable plates and cups, too, then we just use and wash an inexpensive set of silverware.

Makes me wonder about all the waste and trash from used cell phones, batteries, dvds, memory chips, etc..... we're creating a whole new problem of waste with this generation.

 
Shrimp...2 hours...maybe not. How about a clam chowder with a shrimp salad, and...

fabulous hot rolls kept warm in (an) electric skillet(s). A Caesar salad with shrimp to top it would be fabulous, as would any number of other combinations. A chowder of clams and red potatoes will stand up to being on for 2 hours. We used to have Clam Chowder Bread Bowl days at work once upon a time... *sigh*

By the way...Thank you!! As a school employee, I know how much these efforts are appreciated!

 
Cuban Shrimp Stew

This is very good:

CUBAN SHRIMP STEW

(The tomato paste was a little too sweet and concentrated for me, so next time I'll either cut it down or substitute 1 - 1 1/3 cups canned San Marzano tomatoes, chopped, for the tomato paste and water).

INGREDIENTS:

Shrimp:
3 tablespoons fresh lime juice
2 cloves garlic, minced (I used 2 large cloves, crushed and chopped)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper (I omitted salt)

Stew:
3 tablespoons olive oil
2 cups chopped onions (I used a little more)
1/3 cup julienned red bell peppers (I used 1/2 cup)
1/3 cup julienned green bell peppers (I omitted this)
1/3 cup julienned yellow bell peppers (I used 1/2 cup)
2 stalks celery, finely chopped
4 tablespoons chopped fresh parsley, divided
4 cloves garlic, minced (I used 8 large cloves, crushed and chopped)
1/2 teaspoon cayenne pepper, or to taste (I used a little more than 1/8 tsp)
1/2 teaspoon oregano
1/2 teaspoon cumin (I used more)
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
(I added lime juice, to taste, plus a few drops of Cajun hot sauce).

DIRECTIONS:

1. Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper.
2. Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
3. Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
4. Saute onions, bell peppers, celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until onions begin to brown. Stir in the tomato paste and saute for 1 minute longer.
5. Add the wine and the water to the vegetable mixture and mix well.
6. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp.
7. Simmer for 6 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaf.
8. Stir in Worcestershire and season with salt and pepper. (I added some lime juice, to taste).
9. Serve over hot cooked rice and sprinkle with the remaining parsley.

4 servings.

Junior League of Denver

 
This sounds delicious but I would hesitate to leave it cooking for 2 hours in a crockpot. The shrimp

would likely be rubbery and/or hard. Seafood is just so delicate. Someone correct me if I'm wrong. Perhaps others have had good luck with holding seafood items for 2 hours??

 
Since they are having a soup day next week, and I figure everyone

is making soups at home since it is winter, that I would make some salads. I am made a chicken salad with grapes and pecans(I really wanted to add some curry powder to this, but so many people don't like curry), a Thai shrimp pasta salad, a broccoli salad, a meat and cheese tray, veggies with dip, and mini croissants. My brownies flopped which I didn't know until this morning (the luncheon is today)so I am trying to think of a dessert. I may just end up buying some nice little chocolates since I am running out of time. Thanks everyone!

 
The salads sound great. Can you turn the brownies into a trifle of sorts? Small cut squares in a

little cup, if you want to do individual servings...topped with whipped cream, or a drizzle of chocolate sauce or caramel then whipped cream. Other possible toppings: chocolate shavings, or a coarsely chopped candy bar like Heath bars. Or get a bag of the Heath bits, near the chocolate chips in the baking aisle and sprinkle those on top of the whipped cream. Or chopped nuts. Or a cherry. This would be quick and easy and the individual portions are special, makes it seem like you went to alot of work. :eek:)

 
The brownies were undercooked, I think, really gooey.

I have two more batches in the oven now, one regular and one with cayenne pepper in it. I am keeping my fingers crossed. Thanks for the suggestions on how to use up the other brownies.

 
You must log in or register to reply here.
Back
Top