Author Topic: Three-in-one Seafood Casserole  (Read 4376 times)

Andrea

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Three-in-one Seafood Casserole
« on: March 08, 2012, 10:29:14 AM »
Ingredients:
1 cup dry white wine
1 small onion
1 T minced parsley
1 t salt
1 lb uncooked scallops (thaw if frozen)
1/4 c butter
2 t lemon juice
1 - 3 oz can sliced mushrooms (reserve liquid)
4 T FLOUR
1 c half and half (I'll use diluted heavy cream)
1/3 cup grated cheddar cheese
1/2 lb small cooked, peeled, deveined shrimp
1/2 lb cooked shelled crab, flaked

Directions:
Combine wine, onion, parsley, salt and scallops in a large saucepan.  Bring to a gentle bubbling point (just short of boiling).  Reduce heat and simmer, covered, just until scallops are done.  Remove scallops from pan; cut in halves.

To the liquid in the pan, add 2 T of the butter, lemon juice and liquid drained from the mushrooms.  Heat until butter melts.  Add enough water to make this 2 cups.

In another saucepan, melt remaining butter.  Add FLOUR. Stir a few minutes over moderate heat.  Gradually add wine mixture and half-and-half.  Cook, stirring, over moderate heat until thickened.  Add cheese, stirring until cheese melts.  Add scallops, mushrooms, shrimp and crab.  Heat through before serving.

Except for the flour, it looks great.  Thanks, in advance, for the help.

umpa

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Re: Three-in-one Seafood Casserole
« Reply #1 on: March 09, 2012, 09:50:38 AM »
How many servings is this Andrea? I am so making this recipe!!!!!!

Andrea

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Re: Three-in-one Seafood Casserole
« Reply #2 on: March 09, 2012, 10:17:55 AM »
It says 6 to 8 servings.  I think it looks great, too.  I'm thinking that the worst that can happen if I don't get the thickening part right is that it's a little soupy.  I think I'll go really light on the substitute thickener.

I have a Cioppino recipe I'll post separately.  It is to die for and a can of tomatoes and some herbs are the only source of carbs but soooo worth it.

SarahC

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Re: Three-in-one Seafood Casserole
« Reply #3 on: March 09, 2012, 11:02:50 AM »
I'm going to try this casserole tonight using oat fiber. I'll let you know how it works.



shawn116

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Re: Three-in-one Seafood Casserole
« Reply #4 on: March 09, 2012, 11:23:14 AM »
If it were me I would use one of the gums.  About 1/4 tsp of xanthan gum replaces 4Tbs of flour in my gravies.  I bet that would work great in this.   :)

Andrea

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Re: Three-in-one Seafood Casserole
« Reply #5 on: March 09, 2012, 11:30:47 AM »
Thanks, Shawn.  I'll try that and let you all know how it works. 

shawn116

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Re: Three-in-one Seafood Casserole
« Reply #6 on: March 09, 2012, 11:33:24 AM »
Please do Andrea.  This really is a nice recipe  ;)  I'm gonna have to give it a try.

mouseissue

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Re: Three-in-one Seafood Casserole
« Reply #7 on: March 09, 2012, 01:06:59 PM »
Wow!... Great recipe!

Thanks Andrea!!! ;D ;D ;D
What you do today is what matters!




Kim P

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Re: Three-in-one Seafood Casserole
« Reply #8 on: March 09, 2012, 09:09:57 PM »
Yummy!  Umpa when you respond can you also let me know what I can use in place of the wine? 



SarahC

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Re: Three-in-one Seafood Casserole
« Reply #9 on: March 09, 2012, 10:25:44 PM »
Kim, I'm not Umpa, but when I want to replace wine in a recipe, I use chicken broth.



umpa

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Re: Three-in-one Seafood Casserole
« Reply #10 on: March 10, 2012, 09:02:13 AM »
Kim wine or cooking sherry gives seafood dishes depth.They can be omitted without a replacement.The alcohol burns of in cooking and the flavor stays.I think Toosweet is correct on the xatham gum if its Gluccomman flour it would be 1/8 teaspoon.Be patient they are slow to react. ;)

Kim P

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Re: Three-in-one Seafood Casserole
« Reply #11 on: March 26, 2012, 12:21:43 PM »
Thanks Umpa ~ This looks really yummy ~ Gotta try it!!



umpa

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Re: Three-in-one Seafood Casserole
« Reply #12 on: March 27, 2012, 08:54:05 AM »
You are welcome  ;)