Seafood Casserole
Try this Seafood Casserole recipe, or contribute your own.
Try this Seafood Casserole recipe, or contribute your own.
- 1 teaspoon paprika
- 1 teaspoon worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 cup shredded cheddar cheese
- 3 tablespoons all-purpose flour
- 2 cups half and half
- lemon wedges for serving
- 1 pound sourdough bread 1 medium loaf roughly torn
- 8 tablespoons unsalted butter 1 stick, melted, divided
- 3 teaspoons kosher salt divided, plus ore to taste
- 4 cups dry white wine, plus 1 tablespoon divided
- 1 pound shrimp, 16/20 count peeled and deveined
- 1 pound large scallops
- 1 pound jumbo lump crabmeat
- 28 oz artichoke hearts 2 cans drained and chopped
- fresh chives chopped, for garnish
- Carbohydrate 52.7804772687286 g
- Cholesterol 146.489093975346 mg
- Fat 33.3356650819488 g
- Fiber 7.54567605482375 g
- Protein 41.8013374618396 g
- Saturated Fat 19.9038421180704 g
- Serving Size 1 1 Serving (501g)
- Sodium 1779.60289239584 mg
- Sugar 45.2348012139049 g
- Trans Fat 2.57334548110126 g
- Calories 665 calories
Step-by-step
- Heat oven to 350 degrees.
- Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave oven on.
- Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups of bread crumbs.
- In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
- In a medium pot, combine 4 cups of white wine and a generous pinch of salt and bring to a boil over medium high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
- Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
- Chop the shrimp and scallops into bite-size pieces. Transfer to a large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
- In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
- Brush the remaining tablespoon of melted butter in a 9 by 13 inch baking dish.
- Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the bread seafood. Top with the bread crumb mixture.
- Bake the casserole for 20-25 minutes or until bubbling and golden brown.
- Top with chives and serve with lemon wedges.
- Enjoy!
My Simple Seafood Casserole: A Weeknight Delight
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But I've learned a few tricks along the way, and this Seafood Casserole is a perfect example of a recipe that's both impressive and surprisingly easy to make. It’s a delightful dish that always impresses my family and friends, proving that elegant meals don't have to be complicated. It's the kind of recipe that allows you to feel like a culinary master without spending hours slaving over a hot stove. The beautiful thing about this casserole is its versatility. You can easily adapt it to your taste preferences and what you have on hand. Feeling adventurous? Try adding different types of seafood, or swap out the cheddar cheese for something more exotic. The possibilities are endless!
The secret to a truly flavorful casserole lies in the careful preparation of its components. Starting with fresh, high-quality ingredients is key. I always make sure to use good-quality seafood – the taste difference is remarkable. The breadcrumb topping adds a satisfying crunch, and the creamy sauce ties everything together beautifully. The combination of rich seafood, the creamy sauce, and the crispy topping is simply irresistible. It's the type of meal that can be enjoyed on a weeknight, yet elegant enough for a dinner party. The recipe itself is straightforward, allowing even beginner cooks to achieve stunning results. My children love helping me prepare the breadcrumb topping - a fun way to get them involved in the cooking process.
Beyond its deliciousness, this Seafood Casserole is also incredibly adaptable. The seafood can be substituted to fit your preferences – feel free to use whatever you like best, such as cod, haddock, or even a mix of different fish. If you're looking for a lighter option, you could reduce the amount of cheese or butter. For a richer flavor profile, consider incorporating some white wine or cream to the sauce. The beauty of this recipe lies in its flexibility; it’s truly a blank canvas for your culinary creativity. It’s a dish that can be easily modified to accommodate dietary needs, too. If you're watching your carb intake, you can easily reduce the amount of breadcrumbs, or perhaps substitute them altogether with something healthier.
This Seafood Casserole isn't just a recipe; it's a testament to the power of simple ingredients combined with a bit of culinary love. It represents a balance between convenience and elegance, and that's something I deeply appreciate in a busy life. The recipe isn’t just about filling bellies; it’s about making memories, sharing laughter with family and friends, and creating a comforting experience that everyone can enjoy.
Give this Seafood Casserole a try. I'm confident it will quickly become a family favorite, a go-to recipe for those nights when you want something delicious without the fuss.
