Best Shrimp Scallops With Rice In Creamy Casserole Recipes

SEAFOOD CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

CREAMY SEAFOOD CASSEROLE

Steps:

• In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
• Bring to a boil.
• Add seafood and cook until shrimp turn pink, about 3 minutes.
• Drain shrimp, and reserve 2/3 cup of broth.
• Place remaining butter in pan and add flour and cook 1 minute, stirring.
• Add half and half gradually, stirring constantly, until mixture thickens.
• Add Swiss and stir until cheese melts.
• Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
• Add shrimp and mushrooms to pan.
• Place mixture into a large buttered casserole dish.
• Cover with foil or a lid and bake at 350°F for 40 minutes.
• Mix breadcrumbs with melted butter, Parmesan and almonds.
• Sprinkle mixture evenly over the casserole and bake 10 minutes more.
• Allow to stand 10 minutes before serving.
• Serve with steamed rice.

SEAFOOD CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Spray a glass or ceramic 7 x 11 baking dish with cooking spray
• Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
• Add minced garlic to fish and shrimp
• Pour heavy cream over the fish and add Swiss cheese.
• Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn't overcook

SHRIMP & SCALLOPS WITH RICE IN CREAMY CASSEROLE

Steps:

• Preheat oven to 350°F; butter 8-inch square baking dish and set aside.
• In a sauté pan, melt butter until it foams and add flour slowly to form a paste. Slowly add milk and stir until sauce coats spoon, about 5-7 minutes Add salt. Remove from heat and set aside.
• Marinate shrimp, scallops in wine for 10 minutes In a sauce pan, sauté onion until soft, then add mushrooms.
• Add shrimp, scallops and wine and stir to coat with onions. Add garlic, salt and pepper and cook until shrimp and scallops are cooked, about 5 minutes
• Remove pan from heat and drain liquid into a 2 cup glass measuring cup. Set aside. Add enough white sauce to the shrimp liquid to make 2 cups.
• Put rice in prepared baking dish. Top with shrimp mix. Pour white sauce on top until shrimp and rice are covered. Sprinkle cheese on top. Bake 10-12 minutes until bubbly and cheese melts. Garnish with parsley and serve hot.

CREAMY SHRIMP AND SCALLOP CASSEROLE

Steps:

• CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
• Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
• BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
• PEEL shrimp, and devein, if desired.
• DRAIN spinach well, pressing between paper towels.
• MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
• Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
• Stir in cream cheese and next 4 ingredients until blended; remove from heat.
• Stir in spinach.
• MELT remaining 1/4 cup butter in a large saucepan over medium heat.
• Add flour, whisking constantly; cook, whisking constantly, 1 minute.
• Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
• Stir flour mixture into shrimp mixture.
• Spoon into prepared baking dish.
• STACK reserved phyllo sheets, coating each sheet with cooking spray.
• Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices.
• Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
• BAKE at 400° for 14 minutes or until golden.
• Let stand 10 minutes.
• Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.