Seafood Casserole Recipe

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Carole
Carole January 6, 2021
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How To Make Seafood Casserole

Creamy casserole from the East Coast made of layers of artichokes, shrimps, and scallops and a dollop of special sauce oven baked to perfection!

Preparation:
Cooking:
Total:

Serves:

Ingredients

  • 1lbsourdough bread,1 medium load, roughly torn
  • 8tbspunsalted butter,1 stick, melted, divided
  • 1cupcheddar cheese,shredded
  • 3tspkosher salt,divided, plus more to taste
  • 4cupsdry white wine,plus 1 tbsp, divided
  • 1lbshrimp,16/20 count, peeled and deveined
  • 1lblarge scallops
  • 1lbjumbo lump crabmeat
  • 2cupshalf & half
  • 3tbspall-purpose flour
  • 1tspWorcestershire sauce
  • 1tsppaprika
  • 1tbsplemon juice
  • 2tbspketchup
  • 28ozartichoke heart,(2 cans) drained and chopped
  • chive,fresh, chopped, for garnish
  • lemon wedge,for serving

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted.

  3. Let cool to room temperature. Leave the oven on.

  4. Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups of bread crumbs.

  5. In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.

  6. In a medium pot, combine 4 cups of white wine and a generous pinch of salt and bring to a boil over medium-high heat.

  7. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.

  8. Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.

  9. Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.

  10. In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.

  11. Brush the remaining tablespoon of melted butter in a 9 by 13-inch baking dish.

  12. Scatter the artichokes in an even layer over the bottom of the baking dish.

  13. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.

  14. Bake the casserole for 20 to 25 minutes, or until bubbling and golden brown.

  15. Top with chives and serve with lemon wedges.

Nutrition

  • Calories: 689.96kcal
  • Fat: 26.94g
  • Saturated Fat: 15.51g
  • Trans Fat: 0.68g
  • Monounsaturated Fat: 6.81g
  • Polyunsaturated Fat: 1.91g
  • Carbohydrates: 52.53g
  • Fiber: 7.00g
  • Sugar: 8.62g
  • Protein: 40.46g
  • Cholesterol: 209.79mg
  • Sodium: 1481.48mg
  • Calcium: 352.09mg
  • Potassium: 977.70mg
  • Iron: 4.79mg
  • Vitamin A: 240.24µg
  • Vitamin C: 18.74mg
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