|Unpeeled medium shrimp||1 Pound|
|Chablis/Dry white wine||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|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|
|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)|
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.