Creamy Seafood Casserole (Low Carb)

"You can reduce the amount of shrimp to 1/2 a pound, but I LOVE shrimp!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Derrick J. photo by Derrick J.
photo by Sarah L. photo by Sarah L.
photo by Ashley Cuoco photo by Ashley Cuoco
photo by decembershutt photo by decembershutt
Ready In:
50mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Heat cream in a saucepan, but do not boil.
  • Add all other ingredients, except for fish and shrimp.
  • Melt thoroughly.
  • Put fish in a 9x13-inch baking dish and then shrimp.
  • Pour sauce over top and bake at 350°F for 30 minutes, or until done.

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Reviews

  1. chia2160
    i halved the recipe and just used shrimp. very nice quick dinner
     
  2. Sarah L.
    I liked this recipe but I did change some things: I added immitation crab meat in addition to the shrimp and tilapia. I added garlic while cooking the shrimp and to the sauce. I cut down on the worchestershire sauce and heavy cream per other reviewers' suggestions. Lastly, I topped the casserole with extra parmesan cheese, extra cheddar cheese and chopped scallions.<br/><br/>I'm glad I added the garlic because I think it really pulled the dish together. It was definitely runny but we mopped it up with some french bread...so good! <br/><br/>One complaint about the recipe itself; it didn't specify whether the fish and shrimp should be cooked prior to adding to the casserole and, for a novice cook like me, that would've been helpful (luckily I guessed correctly that the shrimp and fish should be fully cooked beforehand). <br/><br/>Thanks a lot for posting!
     
  3. Kristi L.
    Doubled the cheese and added 16oz of chive and onion cream cheese. Topped it with extra cheese and green onion. The cream cheese was what it needed. Beautiful thick creamy sauce. Had enough left over to add to my low carb pasta. This was really good!!!
     
  4. thejonesgal
    Very good! My sauce divided into a watery portion on the bottom and thicker on top. Tasted really good. I used 1 pound tilapia, 1/2 pound shrimp, and 1/2 pound scallops.<br/>I didn't have heavy cream so looked up a way to make heavy cream out of milk and butter.<br/>Thank you for posting.
     
  5. lrowser
    This was delicious! I agree with other reviewers that it was very soupy, but we decided that we could just eat it as a bisque! I ladeled it into bowls and made some Carbquik garlic cheese biscuits and a salad. Even our 2-year-old loved it! Thanks for the recipe!
     
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Tweaks

  1. Victor L.
    I cut down the cream and added more cheese.
     
  2. nutternutty
    Thank you for the recipe, I got home from work and hadn't done a weekly shop. After looking at your recipe I had to use fromage frais instead of cream and garden peas to replace the spring onions but still tasted good.
     

RECIPE SUBMITTED BY

My way of rating recipes <br>1 Star - Did not like it, and possibly not edible, will not be making again, unless I specify the chance. <br>2 Star - It was ok, but I will probly not make again, unless I specify the chance. <br>3 Star - This was good, not bad, but not great, and will probly be made again when I have nothing else to make. <br>4 Star - This was great, and will be made again. <br>5 Star - AMAZING dish. Will most definitely be made again. <br> <br> <br> <br><a href=http://www.amazingcounters.com><img border=0 src=http://c7.amazingcounters.com/counter.php?i=1512901&c=4539016 alt=Free Web Counters></a><a href=http://www.flowerdeliverydeals.com>Cheap Flowers</a>
 
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