|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||47%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A splash of sherry or white wine adds flavor to the seasoned white sauce for this easy seafood casserole. Shrimp, lobster, and crabmeat are the shellfish featured in this dish. Serve it with pasta or crusty rolls or garlic bread and a salad.
The casserole also makes a nice dish for a dinner party or brunch. Keep it warm on a warming tray or in a chafing dish.
- 5 tablespoons butter (divided)
- 4 ounces mushrooms (sliced)
- 12 to 16 ounces shrimp (medium to large, cooked and cut up)
- 8 ounces lobster meat
- 4 ounces crabmeat
- 1/4 cup flour
- 2 cups milk
- Dash salt (or to taste)
- Dash pepper (or to taste)
- 1/4 teaspoon paprika
- 1 to 2 teaspoons chives (snipped)
- 1 to 2 teaspoons parsley (finely chopped)
- 2 tablespoons dry white wine (or sherry)
- 2 to 4 tablespoons Parmesan cheese
Gather the ingredients.
Heat the oven to 350 F (180 C/Gas 4).
Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
In a buttered 1 1/2-quart casserole, combine the seafood. Add the cooked mushrooms.
Add the remaining 4 tablespoons of butter to the saucepan, and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
Gradually add the milk, stirring constantly. Continue to cook over low heat, stirring constantly, until the sauce is thickened and bubbly. Stir in the seasonings, herbs, and wine.
Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese.
Bake the casserole in the preheated oven for 20 minutes.
Then broil for a minute to brown top.