"If you crave seafood, try this!" — Lynseey
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uncooked long-grain white rice
1 1/2 cups
1 1/2 tablespoons
fresh shrimp, peeled and deveined
sliced fresh mushrooms
chopped fresh dill
seasoning salt to taste
pepper to taste
grated Parmesan cheese
chopped fresh parsley
I tried this (with the following modifications) and it was LOVED by all. I substituted a can of evaporated milk for the heavy cream, added 1 teas. of tarragon and baked it uncovered. It lowered the fat, increased the subtle herb flavoring and kept it from getting watery.
Three stars as written, as I see this recipe as only the foundation or starting point for a finished dish. I used halibut rather than cod, but that's neither here nor there and doesn't affect the recipe. I sweated the mushrooms along with the onion and garlic as I didn't need them to give off all their juices into the sauce as the dish was baking! I didn't add cornstarch or milk, as neither was necessary if you simply reduce the cream to thicken. The cream sauce needed flavor beyond the dill and a little sherry was the obvious choice. I didn't use the Parmesan - I guess being Italian I have a bias against using cheese with fish or other seafood! Finally, since this was to be baked at 350 degrees for 30 minutes (perfect time and temperature by the way), there was no need to cover it and have it "stew" rather than bake, also holding on to all of the juices which would only have made the sauce more liquidy. This turned out to be a rich, flavorful dish, with both the shrimp and the fish perfectly cooked. The sherry, as Hubs so aptly put it, definitely gave the dish character. I layered the shrimp over the fish filets, then poured the sauce over them. It isn't directed to do this in the recipe, but do salt and pepper your fish and shrimp before pouring over the sauce and baking! For a little color, sprinkle on a little paprika. The small changes I've outlined gave this dish definition and dimension and went a long way toward bringing this dish up to a good 4-star rating.
Absolutely oustanding - so rich and elegant, but so easy to make. I made it pretty much as written - cut back on the parsley as we aren't huge fans - but I'm sure it would work just as well with any other white fish, and maybe a combination of shrimp and scallops. Thanks so much, Lynseey!
I made this recipe exactly as stated and I found the dill to be wayyyyy too overpowering for the rest of the ingredients :( So unless you're a big dill fan I'd cut back on it, other than that this was pretty good.
OBVIOUSLEY THIS IS ....GREAT STUFF IT IS SO YUMMY AND CUTE
This is really good! After reading other reviews, I doubled the sauce. It took a little tweaking to adjust the seasoning to my liking - I added red crushed pepper for spice and extra butter for richness. Served with rice and heavily seasoned green beans. Again, very good!
This recipe really was delicious! I used dry dill and only sprinkled it on for a bit of flavor rather than overpowering the simple ingredients, and it was great. My one complaint was that the sauce really watered down in the oven even though it was nice and thick prior to that. The fish seemed to give off water to thin it down...but the flavor on the rice was still delicious.
YUM!!!! I didn't have cream, so I threw in a can of cream o mushroom soup, left out the salt and cornstarch. This is my kind of comfort food! Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
West Coast Cod and Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 730
** Calories from Fat: 385
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