Food & Drink

Recipe of the Day: Special Seafood Casserole

Casserole has three kinds of seafood in it.
Casserole has three kinds of seafood in it.

SPECIAL SEAFOOD CASSEROLE

1/2 pound sea scallops

1 small onion, finely chopped

1 celery rib, finely chopped

6 tablespoons butter, cubed

7 tablespoons 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

Preheat oven to 350 degrees.

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.

In a greased 11-by-7-inch baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese.

Bake, uncovered, 25-30 minutes, or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.

Taste of Home’s “Holiday & Celebrations Cookbook Annual 2004”

Roux, made from browned flour and fat, is an essential ingredient in Cajun and Creole cooking. Chef Allison Davis demonstrates how to make roux for gumbo.

  Comments