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Seafood Casserole
I call this a Seafood Casserole with a cajun twist. Ingredients
- 4 shrimp, peeled and deveined
- 4 oysters
- Blackened seasonings to taste
- Melted butter as needed
- 1 C. chopped spinach
- 4 mushrooms, sliced
- 2 oz. lump crab meat
- 2 Tbsp. chopped green onion
- 4 to 5 oz Monterey Jack cheese, grated
- Garlic Bread
- For Sauce
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1/4 onion, chopped
- 1 C. shrimp stock or water
- 1/2 C. white wine
- Pinch of cayenne
- 1 tsp. salt
- 1 C. whipping cream
Directions
- Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
- Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
- Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers. Makes 4 servings.
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