Spicy Shrimp and Jack Cheese Lasagna
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
-
Lasagne
- 1 lb medium shrimp, shelled and deveined, shells reserved
- 2 large eggs
- 1⁄4 cup barbecue sauce
- 2 teaspoons lemons, zest of, finely grated
- 3⁄4 cup monterey jack cheese, shredded (about 2 1/2 ounces)
- 4 ounces fresh lasagna noodles
-
Shrimp and Tomato Vinaigrette
- reserved shrimp shells, coarsely chopped
- 1⁄2 cup tarragon vinegar
- 3⁄4 cup tomato sauce
- 1 teaspoon fresh tarragon, minced
- 1⁄2 cup olive oil
-
Garnish
- 1 teaspoon olive oil
- 4 ounces medium shrimp, shelled and deveined
directions
- Preheat the oven to 350°F.
- Lightly oil an 8 X 12 inch baking dish.
- Bring a large pot of water to the boil.
- In a food processor, coarsely chop the shrimp.
- Add the eggs, barbecue sauce, lemon zest, 1 tsp salt and 1 ½ tsps pepper and process until almost smooth, about 30 seconds.
- Transfer the mixture to a medium bowl and fold in the cheese.
- Add 1 tsp salt to the boiling water.
- Add the lasagne noodles and cook just until al dente, about 2 minutes.
- Drain the noodles, do not rinse.
- Let cool slightly.
- Arrange half the lasagne noodles in the prepared dish.
- Spread the shrimp mixture evenly on top and cover with the remaining pasta, pressing down lightly.
- Note: The assembled dish can be covered and frozen for 1 month at this point, or refrigerate for up to 1 day.
- Freeze or refrigerate the shrimp shells separately.
- Let the lasagne return to room temperature before baking.
- Prepare the shrimp and tomato vinaigrette: In a small, nonreactive saucepan, combine the shrimp shells and vinegar and bring to a boil over high heat.
- Reduce the heat to low and simmer until reduced by half, about 5 minutes.
- Strain the stock into a bowl and wipe out the saucepan.
- Return the stock to the pan.
- Whisk in the tomato sauce and tarragon and cook over low heat until heated through.
- Gradually whisk in the olive oil; keep warm.
- Meanwhile, cover the lasagne with foil and bake for 25 minutes.
- Spread the tomato vinaigrette over the lasagne and bake uncovered for about 10 more minutes, or until the lasagne is heated through and lightly glazed on top.
- Prepare the garnish: Heat the olive oil in a medium nonstick skillet.
- Season the shrimp with salt and pepper and cook over medium heat, turning once, until opaque throughout, about 1 ½ minutes.
- Garnish the lasagne with the sautéed shrimp and pass the remaining tomato vinaigrette separately.
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Reviews
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I hate to give this a low rating, me being the first to review and all. But this was not good. Not sure if you haven't made it and tried it, or if I made it wrong, I followed the directions to a T. There was too much lemon zest, and the tomato mixture was too runny. The consitency wasn't that great, and the taste...well it was just icky. Like I said it might just be me???? lol.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.