creamy shrimp and scallop casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
  • Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
  • BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
  • PEEL shrimp, and devein, if desired.
  • DRAIN spinach well, pressing between paper towels.
  • MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
  • Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
  • Stir in cream cheese and next 4 ingredients until blended; remove from heat.
  • Stir in spinach.
  • MELT remaining 1/4 cup butter in a large saucepan over medium heat.
  • Add flour, whisking constantly; cook, whisking constantly, 1 minute.
  • Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
  • Stir flour mixture into shrimp mixture.
  • Spoon into prepared baking dish.
  • STACK reserved phyllo sheets, coating each sheet with cooking spray.
  • Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices.
  • Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
  • BAKE at 400° for 14 minutes or until golden.
  • Let stand 10 minutes.
  • Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.
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