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”

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