Seafood Newburg Casserole |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish. Ingredients:
1 1/2 lbs medium raw shrimp, peeled, deveined and tails removed |
1/2 lb fresh uncooked crabmeat or 2 (6 ounce) cans crabmeat, canned |
1/4 cup dry sherry |
3/4 cup uncooked long-grain white rice |
1 1/2 cups water |
8 tablespoons butter |
1 shallot, minced |
1 (8 ounce) package fresh mushrooms, sliced |
1/2 cup flour |
1/2 teaspoon seasoning salt |
1/4 teaspoon pepper |
1 pint half-and-half |
1/2 cup milk |
1/4 cup butter, melted |
1 cup italian style breadcrumbs |
Directions:
1. In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
2. Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
3. Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
4. Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
5. Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
6. Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
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