Easy and Simple Seafood Bake with Lemongrass: This Seafood Bake with Lemongrass recipe is prepared with love and lots of culinary passion. How about mixing different types of seafood to create a delicious meal in 1 hour for your family or love ones?
Seafood can be costly
This recipe for Seafood Bake with Lemongrass can be costly to prepare if seafood is expensive in your area. My version of the seafood bake is prepared with prawns, conch, swordfish, lobster, and clams cooked herbs and spices and baked in a homemade white cheese sauce. The sauce is prepared with flour, heavy cream, eggs, parmesan cheese, and spices.
I love trying out recipes I can label as Caribbean comfort food. Adding a seafood dish to your weekly menu is a great way to create healthy and quick meals. Poultry and meat sometimes can be a bit boring if you can’t figure out new and inexpensive ways to cook them.
The original recipe for Seafood Bake with Lemongrass is from Chef Babette de Rozieres. Her meticulous ways of marrying ingredients are perfect for my culinary adventures and taste. Her recipes are easy to follow. Most of the ingredients from the original recipe may not be available in your area. Substitution is advisable – as it is what I opted to do with my version.
How to make a Seafood Bake:
Conch, lobster, and clams will probably be the costliest ingredients for this dish. This dish is very special and can be prepared for special occasions, and for special people? I am talking about people who appreciate you, people who will not waste your food, interested individuals you can relate to.
The original recipe from Chef de Rozieres is prepared with Mediterranean prawns, whelks, sunflower oil, chili powder, and light cream. I chose to update or make my own version of the recipe. The new recipe is prepared with jumbo shrimp, conch, grapeseed oil, hot pepper, and heavy cream. I substituted regular salt for Himalayan salt just by choice and added more Parmesan cheese. The cooking instructions partially differ from my instructions as well.
Light cream may not be easy to find in many areas. I substituted the light cream with heavy cream to make the recipe easier to prepare. Heavy cream is a choice and makes the texture of the seafood bake a bit fluffier. You may choose to add low-fat milk to the heavy cream if you prefer a less fluffy texture.
Recommendations for seafood bake
As far as seafood, any firm fish might work. I would recommend using Parmesan cheese for its texture, sharpness, and dryness. Grated Parmesan cheese is a great addition to many dishes. The cheese binds all the ingredients by creating a delicious, mouthwatering creamy taste.
Cooking with seafood
Cooking with seafood is easy. Always buy fresh and cook your seafood with fresh herbs and spices. Cooking with seafood can be fun and easy if you love seafood. Meals prepared with seafood can be ready in minutes and under an hour.
- 3 sprigs flat-leaf parsley
- 1 sprig thyme leaves only
- 1 stalk lemongrass cut into 1 in pieces
- 1 medium white onion chopped
- 2 garlic cloves chopped
- 1/8 teaspoon chopped hot pepper or 1/2 tsp Noubess Hot and Spicy Original Hot Sauce
- 4 ounces chopped jumbo shrimp
- 4 ounces chopped cooked conch about 1 conch
- 6 clams cleaned and chopped
- 4- ounce swordfish fillet
- 2 tablespoon grapeseed oil or olive oil
- Salt and freshly ground pepper to taste Himalayan salt if preferred
- ¼ cup all-purpose flour
- 5- ounce heavy cream at room temperature
- 2 large eggs at room temperature
- ½ cup grated Parmesan cheese
- Cook the conch – follow recipe – click here
- Preheat oven to 400 degrees Fahrenheit. Grease a baking dish.
- Shell and deveined shrimp/prawns. Clean all seafood with lemon water, pat dry and set aside.
- In a heavy-based saucepan, cook the clams in a little hot water until they open. Remove from shells, chopped and set aside. Do not discard cooked clams water.
- Shell the lobster tail(s)
- Finely diced all seafood, including swordfish
- Finely chopped parsley, thyme, lemongrass, onion, garlic and hot pepper and set aside.
- Heat oil in a skillet or frying pan over medium to high heat. Add chopped herbs and cook stirring for about 2 – 3 minutes.
- Add chopped seafood and cook for another 3 – 4 minutes while stirring.
- Season to taste with salt and pepper. Remove from heat and set aside.
- In a bowl, vigorously beat the flour, heavy cream and eggs and stir in half of the grated cheese.
- Pour the seafood mixture into the prepared pan, top with the cream and cheese sauce and sprinkle the remaining cheese on top.
- Bake for 15 – 20 minutes. Serve hot.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published August 29, 2016.