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Seafood Newburg Casserole

Submitted by: Mary on 08/11/2003
4056 views
2.46 avg rating
211 votes
 
 
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Ingredients

2 lbs Medium, raw shrimp, deveined and shelled, tails removed
1 lbs Fresh crabmeat
1/4 C Dry sherry
1 1/2 C Water
8 T Butter
2 Shallots, minced
8 ozs Mushrooms, sliced
1/2 t Seasoned salt
1/4 t White pepper
2 1/2 C Heavy cream


TOPPING:

1/4 C Butter, melted
1 C Finely crushed pork rinds

Directions

In a large bowl combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 3 hours to marinate.



Heat oven to 350F degrees. Spray a 13 X 9-inch glass baking dish with nonstick cooking spray.



Melt 2 T of the butter in large saucepan over medium heat. Add shallot and mushrooms, cook and stir until tender.



Reduce heat to medium low. Add remaining 6 T butter, stir until melted. Add seasoned salt and pepper to mushroom mixture, mix well. Cook until bubbly. Gradually add the cream, stirring constantly until mixture simmers and thickens. Remove from heat.



Add seafood mixture to mushroom sauce, stir gently to mix. Pour into sprayed baking dish.



In a small bowl combine topping ingredients, mix well. Sprinkle over top of casserole.



Bake at 350F degrees for 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown.



Let stand 5 minutes before serving.

Servings

6

Calories

8

Time to prepare

45 minutes

Difficulty

Average
 

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