Seafood Newburg Casserole

photo by cookiedog


- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- Serves:
-
7-8
ingredients
-
CASSEROLE
- 1 1⁄2 lbs medium raw shrimp, peeled, deveined and tails removed
- 2 lb fresh uncooked crabmeat or (6 ounce) cans crabmeat, canned
- 1⁄4 cup dry sherry
- 3⁄4 cup uncooked long-grain white rice
- 1 1⁄2 cups water
- 8 tablespoons butter
- 1 shallot, minced
- 1 (8 ounce) package fresh mushrooms, sliced
- 1⁄2 cup flour
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon pepper
- 1 pint half-and-half
- 1⁄2 cup milk
-
TOPPING
- 1⁄4 cup butter, melted
- 1 cup Italian style breadcrumbs
directions
- 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.
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Reviews
-
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.
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