HERBED SEAFOOD CASSEROLE
A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy. When it comes to Christmas seafood casserole recipes, this is one of the best. -Donna Schmuland, Wetaskiwin, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 150mg cholesterol, Sodium 616mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
SEAFOOD CASSEROLE
This seafood casserole is full of shrimp and scallops so it's a seafood lover's delight. Perfect for Lent.
Provided by Judith Hannemann
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Spray a glass or ceramic 7 x 11 baking dish with cooking spray
- Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
- Add minced garlic to fish and shrimp
- Pour heavy cream over the fish and add Swiss cheese.
- Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn't overcook
Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 5 g, Protein 34 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 266 mg, Sodium 1015 mg, Fiber 1 g, Sugar 1 g
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
SHRIMP AND RICE CASSEROLE
I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
SCALLOPS & SHRIMP WITH YELLOW RICE
Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.
Nutrition Facts : Calories 349 calories, Fat 5g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 646mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
SHRIMP AND SCALLOP CASSEROLE
Steps:
- Rinse scallops with cold water. Devein and butterfly shrimps. In a large bowl mix crushed cracker crumbs, celery, garlic powder, and melted butter.
- In a well-buttered casserole pan layer shrimp and scallops then top with cracker mixture. Dot top with butter.
- Bake in preheated 350°F oven for 20 minutes. Garnish with parsley sprigs.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY SEAFOOD CASSEROLE
Rich and flavorful with shrimp and scallops. Served with rice. This dish will wow your guests when you entertain. From Southern Living.
Provided by PalatablePastime
Categories Weeknight
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
- Bring to a boil.
- Add seafood and cook until shrimp turn pink, about 3 minutes.
- Drain shrimp, and reserve 2/3 cup of broth.
- Place remaining butter in pan and add flour and cook 1 minute, stirring.
- Add half and half gradually, stirring constantly, until mixture thickens.
- Add Swiss and stir until cheese melts.
- Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
- Add shrimp and mushrooms to pan.
- Place mixture into a large buttered casserole dish.
- Cover with foil or a lid and bake at 350°F for 40 minutes.
- Mix breadcrumbs with melted butter, Parmesan and almonds.
- Sprinkle mixture evenly over the casserole and bake 10 minutes more.
- Allow to stand 10 minutes before serving.
- Serve with steamed rice.
CREAMY SHRIMP AND SCALLOP CASSEROLE
This is sooo yummy--originally found in Southern Living. I would cut back a bit on the ground red pepper--and a liitle more garlic. Otherwise this is truly delightful!
Provided by ruby rodriguez
Categories Cheese
Time 1h40m
Yield 1 large pan, 10 serving(s)
Number Of Ingredients 13
Steps:
- CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
- Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
- BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
- PEEL shrimp, and devein, if desired.
- DRAIN spinach well, pressing between paper towels.
- MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
- Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
- Stir in cream cheese and next 4 ingredients until blended; remove from heat.
- Stir in spinach.
- MELT remaining 1/4 cup butter in a large saucepan over medium heat.
- Add flour, whisking constantly; cook, whisking constantly, 1 minute.
- Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
- Stir flour mixture into shrimp mixture.
- Spoon into prepared baking dish.
- STACK reserved phyllo sheets, coating each sheet with cooking spray.
- Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices.
- Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
- BAKE at 400° for 14 minutes or until golden.
- Let stand 10 minutes.
- Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.
Nutrition Facts : Calories 540.1, Fat 29.8, SaturatedFat 16.8, Cholesterol 259.4, Sodium 854.5, Carbohydrate 27, Fiber 2.5, Sugar 0.8, Protein 40.7
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