Prep 25 mins
Cook 1 hr 30 mins
This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish.
- 680.38 g medium raw shrimp, peeled, deveined and tails removed
- 226.79 g fresh uncooked crabmeat or 2 (340.19 g) can crabmeat, canned
- 59.14 ml dry sherry
- 177.44 ml uncooked long-grain white rice
- 354.88 ml water
- 118.32 ml butter
- 1 shallot, minced
- 226.79 g package fresh mushrooms, sliced
- 118.29 ml flour
- 2.46 ml seasoning salt
- 1.23 ml pepper
- 473.19 ml half-and-half
- 118.29 ml milk
- 59.14 ml butter, melted
- 236.59 ml Italian style breadcrumbs
- In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
- Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
- Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
- Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
- Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
- Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
This recipe was absolutely delicious! I also added a pound of bay scallops and a can of cream of shrimp soup which made it even richer. I served this with toast points which were fabulous! You don't need to measure the sherry, just make sure that all the seafood is covered in the dish while marinating.
Loved this dish!!! I used one lb crab and one lg shrimp. Will try with lobster and crab for special dinners, thank you for this recipe Mary K!
We really enjoyed this shrimp dish. The sherry makes it extra special. I halved the recipe with no problem at all (just baked it in a smaller casserole). Served this with asparagus and fresh sourdough. What a treat!