2015: Holiday Thyme Seafood Roll Ups

  • Chef: Sandra Dombek
  • Ready in: 15 minutes prep time, 36 minutes cook time
  • Serves: 5 or more
  • Complexity: easy
2015: Holiday Thyme Seafood Roll Ups


  • 4 tbsp butter plus 1 tbsp
  • 1 jalapeno, diced finely
  • 1 shallot, diced finely
  • 2 tbsp flour
  • 2 cups heavy cream
  • 1½ cups Parmesan cheese, grated, plus 1 cup
  • ½ tsp black pepper, plus more to taste
  • ½ tsp garlic powder
  • ¾ tsp thyme
  • salt, to taste
  • 2 cups fresh spinach leaves
  • 12 medium shrimp, peeled & deveined, cut in half
  • 6 oz crab meat
  • 6 lasagna noodles, prepared according to package instructions
  • 2 eggs, beaten
  • 1 tbsp milk
  • ½ cup seasoned breadcrumbs
  • 1 cup panko breadcrumbs
  • 1 1/2 cups Rumiano Cheese Co. Mozzarella Cheese, shredded


Preheat oven to 425. In a skillet melt 4 tbsp butter over medium high heat. Add jalapenos and shallot. Cook for 2 minutes or until tender. Add flour and cook for 1 minute until mixture is bubbly. Whisk in heavy cream and bring to a boil. Remove from heat and stir in 1 ½ cups Parmesan cheese, black pepper and garlic powder. Season with salt. In another skillet 1 tbsp melt butter. Add spinach and cook until wilted. Remove to paper towels. Add shrimp and crab meat and cook for 3 minutes until cooked through. Spoon about ¼ cup of sauce onto each noodle and spread. Then top each with equal amounts of spinach, crab mixture, mozzarella cheese and 1 cup Parmesan cheese. Roll up each noodle. In a bowl combine eggs and milk. Season with salt and pepper. In another bowl combine seasoned breadcrumbs and panko breadcrumbs. Dip each lasagna roll in the egg mixture and then in the bread crumbs mixture.  Be sure to coat the entire roll. Place on a baking sheet and bake for 25 minutes. Spoon remaining sauce on a serving platter and top sauce with lasagna rolls.

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