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SEAFOOD RECIPE: Seafood Casserole

1-lb large shrimp, peeled and de-veined
2-medium lobsters, cooked or 1-12oz can of lobster meat, drained
2-tbsp vegetable oil
1-cup chopped onion
1/2-cup chopped celery
3-cups sliced mushrooms
1/4-cup butter
1/4-cup all-purpose flour
1-1/2-cups milk
1-cup grated cheddar cheese
Salt & pepper

1/2-cup soft breadcrumbs
1/2-cup grated cheddar cheese

Prepare the shrimp and lobster meat and set aside in separate bowls
In a large skillet over medium heat, heat oil
Add onion and celery; cook until softened
Add mushrooms; cook until mushrooms are tender and most of the liquid has disappeared
Add shrimp and stir-fry just until shrimp turns pink and firm
In a large saucepan, melt butter
Blend in flour
Cook, stirring until hot and bubbly
Pour in milk; cook over medium heat, stirring constantly, until thickened
Stir in cheese until blended
Stir in vegetables/shrimp mixture and lobster, mixing gently until well blended
Season to taste with salt and pepper
Spoon mixture in 8 scallop shells, or individual ovenproof dishes, or an 8 X 8 inch baking dish

Mix together the breadcrumbs and cheese
Sprinkle over seafood mixture
Bake in 250* oven for 15 minutes for scallop shells, or until bubbly
For casserole dish, bake 30 minutes or until sauce bubbles

Makes 6-8 servings