Special Seafood Casserole Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
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
Instructions
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.
In a greased 11x7-in. 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.
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