Creamy Seafood Casserole
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 1/2 cups dry wine
- 1/4 cup chopped onion
- 1/4 cup fresh parsley sprig
- 4 tablespoons butter, divided
- 1 teaspoon salt
- 1 lb bay scallop
- 3 tablespoons flour
- 1 cup half-and-half
- 2 ounces swiss cheese, shredded
- 1 tablespoon lemon juice
- 3/4 teaspoon lemon-pepper seasoning
- 1 (7 ounce) can sliced mushrooms, drained
- 1 cup soft breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup sliced almonds
- 2 tablespoons butter, melted
- steamed rice
Recipe
- 1 in a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
- 2 bring to a boil.
- 3 add seafood and cook until shrimp turn pink, about 3 minutes.
- 4 drain shrimp, and reserve 2/3 cup of broth.
- 5 place remaining butter in pan and add flour and cook 1 minute, stirring.
- 6 add half and half gradually, stirring constantly, until mixture thickens.
- 7 add swiss and stir until cheese melts.
- 8 add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
- 9 add shrimp and mushrooms to pan.
- 10 place mixture into a large buttered casserole dish.
- 11 cover with foil or a lid and bake at 350°f for 40 minutes.
- 12 mix breadcrumbs with melted butter, parmesan and almonds.
- 13 sprinkle mixture evenly over the casserole and bake 10 minutes more.
- 14 allow to stand 10 minutes before serving.
- 15 serve with steamed rice.
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