DECADENT SEAFOOD CASSEROLE

3 sticks butter

1-pound raw sea scallops, cut in half if very large

1-pound raw large shrimp

1-pound cooked langoustines

1 ½-pounds cooked lobster meat, chopped into bite size pieces

10-ounces mushrooms, chopped

½ cup green bell pepper, diced

6 cloves garlic, chopped

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon Old Bay Seasoning

3 tablespoons flour

¼ cup sherry

2 teaspoons Worcestershire sauce

½ cup seafood stock

1 cup light cream

2 rows Ritz crackers, crushed (about 62 crackers)

1 cup panko breadcrumbs

¼ cup lemon juice

2 tablespoons fresh parsley, chopped

Preheat oven to 350 degrees.

Melt 2 sticks of the butter in a large deep skillet over medium heat.  Add the scallops and shrimp to the pan and cook, stirring, for 1-2 minutes until the scallops turn white and the shrimp are pink.  They will not be completely cooked through.  Turn off the heat and stir in the langoustines and the lobster meat.  Remove the seafood to a bowl using a slotted spoon.

Add the mushrooms, green peppers, and garlic to the pan and cook until the veggies are soft and fragrant, about 3 minutes.  Add the salt, black pepper, Old Bay, and flour to the pan.  Whisk until a smooth roux forms.

Add the sherry, Worcestershire, seafood stock, and cream to the pan.  Cook whisking until a rich sauce forms and thickens, 3-4 minutes.   Turn off the heat and add the seafood and any juices that have released back to the pan.  Toss to coat in the sauce.  Transfer this mixture to a greased 9” x 13” pan.

Melt the remaining stick of butter in a large saucepan over medium high heat.  Add the crushed crackers and cook, stirring frequently until the crackers are coated and begin to lightly brown, about 3-4 minutes.

Top the casserole with the cracker crumbs and drizzle the lemon juice over the top.  Bake for 20 minutes until browned and bubbly.  Garnish with chopped parsley and serve with more lemon on the side for squeezing.

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