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Seafood Casserole

  Unpeeled medium shrimp 1 Pound
  Chablis/Dry white wine 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon
  Butter/Margarine 4 Tablespoon
  Salt 1 Teaspoon
  Onion 1 Medium, thinly sliced
  Fresh bay scallops 1 Pound
  All purpose flour 3 Tablespoon
  Half and half 1 Cup (16 tbs)
  Shredded swiss cheese 2 Ounce (1/2 cup)
  Lemon juice 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Crab flavored seafood product 1⁄2 Pound, flaked
  Canned sliced mushrooms 1 Can (10 oz) (1 can)
  Soft breadcrumbs 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Paprika To Taste

Peel and devein shrimp.
Combine wine and next 4 ingredients in a large Dutch oven; bring to a boil.
Add shrimp and scallops.
Cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
Drain, reserving 2/3 cup cooking liquid.
Set aside 3 shrimp for garnish, if desired.
Melt 3 tablespoons butter in Dutch oven over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute.
Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in Swiss cheese.
Gradually stir in reserved cooking liquid, lemon juice, and pepper.
Stir in shrimp mixture, seafood product, and mushrooms.
Spoon mixture into a lightly greased 11- x 7- x 1 1/2-inch baking dish.
Cover and bake at 350° for 40 minutes or until bubbly.
Combine breadcrumbs and Parmesan cheese; sprinkle over casserole.
Bake, uncovered, an additional 5 minutes.
Sprinkle with paprika.
Let stand 10 minutes before serving.
Garnish, if desired.

Recipe Summary

Side Dish

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