• Creamy Shrimp And Scallops Casserole

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    • 16 x frzn phyllo pastry sheets thawed
    • 2 1/2 lb unpeeled medium-size fresh shrimp
    • 2 pkt frzn minced spinach - (10 ounce ea) thawed
    • 5 Tbsp. butter divided
    • 2 x garlic cloves chopped
    • 1 lb fresh bay scallops
    • 1 pkt cream cheese - (8 ounce) softened
    • 1 ct lowfat sour cream - (8 ounce)
    • 1/3 c. shredded Parmesan cheese
    • 1 tsp salt
    • 1/2 tsp grnd red pepper
    • 1/4 c. all-purpose flour
    • 2 c. half-and-half


    1. Cut phyllo sheets into 13- by 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- by 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
    2. Bake on lowest oven rack at 400 degrees for 5 min or possibly till lightly browned, and set aside.
    3. Peel shrimp, and devein, if you like. Drain spinach well, pressing between paper towels.
    4. Heat 1 Tbsp. butter in a large skillet over medium heat; add in garlic, and saute/fry 2 min. Add in shrimp and scallops; cook 5 min or possibly just till shrimp turn pink. Stir in cream cheese and next 4 ingredients till blended; remove from heat. Stir in spinach.
    5. Heat remaining 1/4 c. butter in a large saucepan over medium heat. Add in flour, whisking constantly; cook, whisking constantly, 1 minute. Gradually add in 2 c. half-and-half; cook, whisking constantly, 3 min or possibly till mix is thickened. Stir flour mix into shrimp mix. Spoon into prepared baking dish.
    6. 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.
    7. Bake at 400 degrees for 14 min or possibly till golden brown. Let stand 10 min.
    8. This recipe yields 8 servings.

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