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Seafood Gratin Recipe
|Nonfat mayonnaise||2 Tablespoon|
|Non-fat sour cream||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Orzo||1 Cup (16 tbs)|
|Olive oil||2 Teaspoon|
|Chopped scallions||1 Cup (16 tbs)|
|Chopped garlic||2 Teaspoon|
|Peeled deveined shrimp||8 Ounce|
|All purpose flour||3 Tablespoon|
|Evaporated milk||1 Can (10 oz) (1 Can)|
|Skim milk||1 Cup (16 tbs)|
|Grated parmesan cheese||4 Tablespoon|
|Unseasoned dry bread crumbs||2 Tablespoon|
Calories 434 Calories from Fat 97
% Daily Value*
Total Fat 11 g17.2%
Saturated Fat 4.8 g23.8%
Trans Fat 0 g
Cholesterol 171.3 mg
Sodium 910.2 mg37.9%
Total Carbohydrates 48 g15.9%
Dietary Fiber 2.5 g9.8%
Sugars 10.6 g
Protein 35 g69.5%
Vitamin A 12.9% Vitamin C 28.3%
Calcium 39.3% Iron 12.1%
*Based on a 2000 Calorie diet
Coat a 9" X 9" baking dish with no-stick spray.
In a large bowl, combine the mayonnaise, sour cream, lemon juice, mustard, sherry (if using), black pepper, and red pepper.
Cook the orzo in a medium saucepan of boiling water for 10 minutes, or until tender.
Drain and add to the bowl.
Stir to combine.
Meanwhile, warm the oil in a large no-stick skillet over medium-high heat.
Add the scallions and garlic; cook for 1 minute.
Add the shrimp, crab, and scallops; cook for 5 minutes, or until the seafood is opaque.
Transfer the mixture to the bowl and stir to combine.
Place the flour in a small saucepan.
Gradually whisk in the evaporated milk until smooth.
Whisk in the skim milk.
Cook over medium heat, stirring constantly, for 5 minutes, or until thickened.
Whisk in 2 tablespoons of the Parmesan.
Pour into the bowl and stir to combine.
Spoon into the prepared baking dish.
In a small bowl, combine the bread crumbs, paprika, and the remaining 2 tablespoons Parmesan.
Sprinkle over the gratin.
Bake for 25 to 30 minutes, or until golden brown and bubbling.