JANET’S SEAFOOD CASSEROLE

By PineyCook

Ingredients

• 1 lb medium size fresh shrimp
• 1 cup dry white wine
• 1 tablespoon butter
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1 medium onion, thinly sliced
• 1 lb fresh bay scallops
• 3 tablespoons all-purpose flour
• 1 cup half and half
• 1/2 cup Swiss cheese, shredded
• 2 teaspoon lemon juice
• 1/8 teaspoon white pepper
• 1/2 lb crabmeat
• 1 4oz can mushrooms, sliced
• 1 cup soft breadcrumbs
• 1/4 cup Parmesan cheese, grated
• Paprika

Preparation

Step 1

Directions

Combine wine, butter, parsley, salt and onion in a Dutch oven; bring to a boil. Add shrimp and scallops, and cook 3 to 5 minutes.  Drain, reserving 2/3 cup liquid.

Melt butter in Dutch oven over low heat; add flour, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Stir in Swiss cheese.

Gradually stir in reserved liquid, lemon juice, and pepper; add shrimp mixture, crab and mushrooms. Spoon into a lightly greased 11 x 7 x 11 inch baking dish.

Combine breadcrumbs and Parmesan cheese, and sprinkle over casserole.  Bake an additional 5 minutes.