Herbed Seafood Casserole Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Butter | 1/3 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Carrot | 1 Large, finely chopped | |
| 1-1/2 cups chopped fennel or celery 375 mL | ||
| Dill | 1 Tablespoon, chopped | |
| Scallops | 1 Pound | |
| Raw shrimp | 1 Pound | |
| Crabmeat package | 1 , frozen | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Cream cheese | 1/2 Pound | |
| Dried thyme | 1/4 Teaspoon | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| 2 tbsp butter, melted 25 mL | ||
| Chopped fresh parsley | ||
| 1 tsp each salt and pepper 5 mL | ||
| 1 tsp each salt and pepper 5 mL | ||
Directions
In saucepan, combine rice with 2 cups (500 mL) salted water; bring to boil.
Reduce heat to low, cover and simmer for 15 to 20 minutes or until tender and water is absorbed.
Stir in egg and 2 tbsp (25 mL) of the parsley.
Set aside.
Meanwhile, in large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, carrot and fennel, stirring occasionally, for 3 to 5 minutes or until softened.
Stir in 1/2 tsp (2 mL) of the dill and 1/4 tsp (1 mL) each of the salt and pepper; transfer to large bowl.
Wipe skillet clean.
Pour in 2 cups (500 mL) water and bring to gentle simmer; poach scallops until just opaque, 1 to 3 minutes.
Using slotted spoon, add scallops to bowl.
Poach shrimp for about 3 minutes or until just firm and pink.
Drain, reserving 1 cup (250 mL) liquid.
Shell and devein shrimp; add to bowl.
Chop crabmeat into bite size chunks; add to bowl.
In same skillet, melt remaining butter over medium heat; whisk in flour and cook, whisking, for 2 minutes, without browning.
Gradually whisk in reserved poaching liquid and milk; cook, stirring, for about 5 minutes or until thickened.
Whisk in cream cheese, remaining dill, salt, pepper and thyme until cheese has melted.
Stir into seafood mixture along with remaining parsley.
Line bottom of greased 13 x 9 inch (3.5 L) baking dish with rice; spoon seafood mixture over top. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks, then thawed in refrigerator for 48 hours. Let stand at room temperature for 30 minutes before continuing.)
TOPPING: Mix bread crumbs with butter; sprinkle over casserole.
Bake in 325°F (160°C) oven for 40 to 50 minutes or until heated through and topping is golden and crunchy.
Garnish with chopped fresh parsley.
Reduce heat to low, cover and simmer for 15 to 20 minutes or until tender and water is absorbed.
Stir in egg and 2 tbsp (25 mL) of the parsley.
Set aside.
Meanwhile, in large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, carrot and fennel, stirring occasionally, for 3 to 5 minutes or until softened.
Stir in 1/2 tsp (2 mL) of the dill and 1/4 tsp (1 mL) each of the salt and pepper; transfer to large bowl.
Wipe skillet clean.
Pour in 2 cups (500 mL) water and bring to gentle simmer; poach scallops until just opaque, 1 to 3 minutes.
Using slotted spoon, add scallops to bowl.
Poach shrimp for about 3 minutes or until just firm and pink.
Drain, reserving 1 cup (250 mL) liquid.
Shell and devein shrimp; add to bowl.
Chop crabmeat into bite size chunks; add to bowl.
In same skillet, melt remaining butter over medium heat; whisk in flour and cook, whisking, for 2 minutes, without browning.
Gradually whisk in reserved poaching liquid and milk; cook, stirring, for about 5 minutes or until thickened.
Whisk in cream cheese, remaining dill, salt, pepper and thyme until cheese has melted.
Stir into seafood mixture along with remaining parsley.
Line bottom of greased 13 x 9 inch (3.5 L) baking dish with rice; spoon seafood mixture over top. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks, then thawed in refrigerator for 48 hours. Let stand at room temperature for 30 minutes before continuing.)
TOPPING: Mix bread crumbs with butter; sprinkle over casserole.
Bake in 325°F (160°C) oven for 40 to 50 minutes or until heated through and topping is golden and crunchy.
Garnish with chopped fresh parsley.
Chef
