Fancy Seafood Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 cups uncooked long-grain rice
2 tablespoons butter
3 celery ribs, thinly sliced
1 medium onion, finely chopped
1 medium carrot, shredded
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
SEAFOOD:
1 pound uncooked medium shrimp, peeled and deveined
1 pound bay scallops
1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
5 tablespoons butter, cubed
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 package (8 ounces) cream cheese, cubed
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
TOPPING:
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted
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Directions: |
Directions:1. Preheat the oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion, and carrot; cook and stir until crisp-tender. Add garlic, salt, and pepper; cook 1 minute longer.
2. Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish.
3. Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup of cooking liquid. Place seafood in a large bowl; stir in crab.
4. In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill, and seasonings until smooth. Stir into the seafood mixture.
5. Pour over the rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, for 50-55 minutes or until golden brown. Let stand 10 minutes before serving. |
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Personal
Notes: |
Personal
Notes: A special friend sent this recipe to me. I cannot afford to cook it, but once in a while, I will allow myself this luxury, usually in the springtime after surviving a long winter and recovering financially from the holiday season as well as birthdays.
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