Dinner - Shrimp and scallop casserole recipes

Author: John Nelson  

My seafood pie recipe skips the traditional pie crust in favor of phyllo puff pastry which blankets this classic in a creamy Parmesan sauce. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Shrimp & Scallop Casserole Recipe

Shrimp & Scallop Casserole Recipe
Shrimp & Scallop Casserole. Discover our recipe rated 4.3/5 by 4 members.
Provided by: á-6419
Yields: 0 servings
Number of ingredients: 9
  • 1 lb fresh shrimp, cleaned
  • 3/4 lb small scallops
  • 1/2 cup butter
  • 1/4 cup flour
  • 1 1/2 cup milk
  • 2 tbs marsala wine
  • 1 cup bread crumbs
  • 1/4 cup grated cheese
  • salt, pepper, paprika
How to cook:
  1. Cook seafood in 1/4 cup butter 4 to 5 minutes. Stir, add salt and pepper. Blend in flour and gradually add milk until thick. Add wine.
  2. Pour into shallow baking dish. Melt remaining butter, mix with bread crumbs and cheese. Sprinkle over top of mixture, add paprika.
  3. Bake at 350 degrees about 15 minutes.
Notes: Shrimp and Scallop Stew Recipe, Add leeks and garlic; saute until translucent, about 7 minutes. Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt. Cook until tender, 4 …

Baked Shrimp & Scallops Casserole Recipe

Subscribe Now:http:// www.youtube.com /subscription_center?add_user=CookingguideWatch …

Seafood Casserole

Seafood Casserole
This seafood casserole is full of shrimp and scallops so it’s a seafood lover’s delight. Perfect for Lent.
Provided by: Judith Hannemann
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 9
  • 8 oz haddock (cleaned and skinned - see NOTES)
  • 1 lb scallops (see NOTES)
  • 1 lb large shrimp (cleaned and deviened)
  • 3- 4 garlic cloves (minced)
  • 1/2 cup heavy cream ((or up to 3/4 cup))
  • 1/2 cup shredded Swiss cheese
  • 2 tbs grated Parmesan
  • Paprika
  • Sea salt and pepper
  • Serving Size: 1 serving
  • Calories: 271 kcal
  • Carbohydrate: 5 g
  • Protein: 34 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 266 mg
  • Sodium: 1015 mg
  • Fiber: 1 g
  • Sugar: 1 g
How to cook:
  1. Preheat oven to 375 degrees F.
  2. Spray a glass or ceramic 7 x 11 baking dish with cooking spray
  3. Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
  4. Add minced garlic to fish and shrimp
  5. Pour heavy cream over the fish and add Swiss cheese.
  6. Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn’t overcook
Notes: Lidia Bastianich's Shrimp and Scallop Gratin Recipe, 18 medium-large shrimp (about 1¾ pounds), shelled and deveined ; 18 sea scallops (about 1 pound) ; 1/4 cup; extra virgin olive oil ; 4 sprigs; fresh …

Creamy Shrimp and Scallop Seafood Pie Recipe

Creamy Shrimp and Scallop Seafood Pie Recipe
My seafood pie recipe skips the traditional pie crust in favor of phyllo puff pastry which blankets this classic in a creamy Parmesan sauce.
Provided by: Jenny from Not Entirely Average
Total time: 90 minutes
Cook time: 45 minutes
Prep time: 35 minutes
Yields: 8 servings
Cuisine: American,Southern
Number of ingredients: 15
  • 16 (13 x 9-inch) sheets phyllo dough (thawed)
  • 2 1/2 pounds shrimp (fresh; peeled and deveined)
  • 2 (10-ounce) packages frozen spinach (thawed, drained, and all liquid pressed out )
  • 7 tablespoons unsalted butter (divided, softened)
  • 2 cloves garlic (minced)
  • 1 pound bay scallops (fresh, rinsed and patted dry)
  • 1 (8-ounce) package cream cheese (softened )
  • 1 (8-ounce) container sour cream
  • 1/3 cup Parmesan cheese (freshly grated from a block; NOTE: do not use imitation cheese from a can)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt (or to taste)
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/4 cup all-purpose flour
  • 1/4 cup cream sherry (may substitute a dry white wine)
  • 1 3/4 to 2 cups half and half (start with 1 3/4 cups and add only if sauce needs thinning)
  • Serving Size: 1 serving
  • Calories: 243 kcal
  • Carbohydrate: 9 g
  • Protein: 11 g
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Trans Fat: 0.4 g
  • Cholesterol: 62 mg
  • Sodium: 652 mg
  • Fiber: 0.2 g
  • Sugar: 3 g
  • Unsaturated Fat: 6 g
How to cook:
  1. Melt 2 tablespoons of unsalted butter. Use half the melted butter to grease the bottom and sides a 13 x 9-inch baking dish with the butter. Set aside. Preheat oven to 400°F. Adjust oven racks to where you have both a lower rack and a middle rack that your baking dish will fit on.
  2. On a clean work surface, cut phyllo sheets into 13 x 9-inch rectangles reserving half of the phyllo sheets aside and keeping covered with a layer of damp paper toweling to prevent them from drying out. Stack the remaining 8 sheets in your prepared baking dish to create a bottom crust. Bake in the preheated hot oven for about 5 minutes on the lower rack. Remove from oven and set aside to cool.
  3. Melt another 1 tablespoon of unsalted butter in a large saucepan over medium heat. Add Worcestershire sauce and minced garlic and sauté 2 minutes. Once the garlic is fragrant add in shrimp and scallops. Cook just until the shrimp begin to turn pink, about 3 to 5 minutes.
  4. Stir in softened cream cheese, sour cream, freshly grated Parmesan cheese, Kosher salt, and cayenne and whisk until blended. Remove the saucepan from the heat and stir in spinach, using a spoon to break up any clumps. Set aside.
  5. Melt 4 tablespoons of butter in a separate pan over medium heat. Increase the heat to medium high and add in flour. Whisk constantly for 1 minute to cook the raw flour taste out of the roux. Remove the pan from atop the heat. Add the cream sherry and whisk until smooth. Return to the heat and gradually add half and half to the mixture, whisking constantly until smooth and thickened, about 3 minutes.
  6. Combine the thickened roux and the seafood mixture and stir well to incorporate. Spoon seafood mixture over the baked phyllo. Stack the remaining 8 sheets of phyllo in a neat pile, brushing each sheet with the remaining half of melted butter used to grease the baking dish. Use a sharp paring knife to score slits every few inches all over the top, being sure to cut through ALL of the layers. Place phyllo stack atop the seafood mixture giving a few of the slits an extra poke to ensure you've gone all the way through. Brush the top LIGHTLY with melted butter.
  7. Bake in the preheated oven on the middle rack this time for 13 to 15 minutes or until golden. Allow the pie to stand at least 10 minutes before you cut into it.
Notes: Shrimp And Scallop Casserole Recipe, Add shrimp and scallops. Cook about 3 minutes or until shrimp turns pink. Drain shrimp and scallops; set aside, reserving 2/3 cup of cooking broth. …

Creamy Shrimp-and-Scallops Casserole

Creamy Shrimp-and-Scallops Casserole
Learn how to make Creamy Shrimp-and-Scallops Casserole. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
Provided by: Jeanette Brewer, Marietta, Georgia
Total time: 69 minutes
Cook time: 15 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
  • 16 frozen phyllo pastry sheets, thawed
  • 2 ½ pounds unpeeled, medium-size fresh shrimp
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 5 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 1 pound fresh bay scallops
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) container sour cream
  • ⅓ cup shredded Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon ground red pepper
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
How to cook:
  1. 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.
  2. Bake on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
  3. Peel shrimp, and devein, if desired.
  4. Drain spinach well, pressing between paper towels.
  5. 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.
  6. 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.
  7. 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.
  8. Bake at 400° for 14 minutes or until golden. Let stand 10 minutes.
Notes: Shrimp and Scallop Casserole - Recipe, 1 stick butter. Onion powder and pepper to taste. Melt butter, add crushed crackers, onion powder and pepper, mix well. Add shrimp and scallops, …
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