Creamy Seafood Bake With Sherry Recipe

Name: Creamy Seafood Bake with Sherry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 200 g Shrimpop Tandoori Torpedo Shrimp; 125 g Mooz Butter Garlic & Herbes; 1 ltr Amul Calci+ Calcium Rich High Protein Milk; 250 g Amul Half & Half Cream; 50 g The Select Aisle Bread Crumbs; 100 g Milky Mist Cooking Unsalted Butter; 400 Ml Kara Coconut Cream; 1 kg Twf Bread Flour T55 - Specialised Maida; 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar; 80 g Urban Platter Cayenne Pepper Powder; 100 g Habanero Hot Sauce; 500 ml American Garden Apple Cider Vinegar

American cuisine · 1020 calories

About this recipe

A rich and flavorful pescatarian dish featuring tender seafood in a creamy sherry-infused sauce, topped with golden breadcrumbs. Perfect for a satisfying dinner.

Ingredients

200 g Shrimpop Tandoori Torpedo Shrimp
125 g Mooz Butter Garlic & Herbes
1 ltr Amul Calci+ Calcium Rich High Protein Milk
250 g Amul Half & Half Cream
50 g The Select Aisle Bread Crumbs
100 g Milky Mist Cooking Unsalted Butter
400 Ml Kara Coconut Cream
1 kg Twf Bread Flour T55 - Specialised Maida
1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
80 g Urban Platter Cayenne Pepper Powder
100 g Habanero Hot Sauce
500 ml American Garden Apple Cider Vinegar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, melt 4 tbsp of butter over medium heat. Stir in 4 tbsp of flour and cook for 1-2 minutes until the mixture is smooth and bubbly.
3. Gradually whisk in 1 cup of milk and 1 cup of cream, stirring constantly until the mixture thickens into a smooth sauce.
4. Season the sauce with 1/2 tsp of salt, 1/8 tsp of cayenne pepper, and 1/4 tsp of hot sauce. Adjust seasoning to taste.
5. In a small bowl, lightly beat 1 cup of coconut cream. Slowly add a small amount of the hot cream sauce to the coconut cream, whisking constantly to temper it.
6. Return the tempered coconut cream mixture to the saucepan and cook over low heat, stirring continuously, until the sauce is smooth and slightly thickened. Do not let it boil.
7. Stir in 3 tbsp of apple cider vinegar and 3 cups of cooked seafood (such as shrimp, scallops, or crab). Mix well to coat the seafood evenly.
8. Transfer the seafood mixture to buttered scallop shells or a shallow casserole dish.
9. In a small bowl, combine 1 cup of breadcrumbs with 2 tbsp of melted butter. Sprinkle the buttered breadcrumbs evenly over the seafood mixture.
10. Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and the dish is heated through.
11. Serve hot, optionally accompanied by rice or toast points for a complete meal.