Special Seafood Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I first sampled this casserole at a baby shower and founds myself going back for more! Ingredients:
1/2 pound sea scallops |
1 small onion, finely chopped |
1 celery rib, finely chopped |
6 tablespoons butter, cubed |
7 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream |
1 cup (4 ounces) shredded sharp cheddar cheese |
6 tablespoons sherry or apple juice |
3/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 pound cooked medium shrimp, peeled and deveined |
1 can (6 ounces) crab |
1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup sliced almonds |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside.
2. In a greased 11x7-in. baking dish, layer with shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and cheese.
3. Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.
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