We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!
Florida Seafood Casserole
Florida Seafood Casserole
Prep Time
15 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 1/3 cup finely chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup whole milk
- 1 cup half-and-half cream
- 2 cups cooked long grain rice
- 1 cup chopped cooked peeled shrimp
- 1 cup crabmeat, drained, flaked and cartilage removed
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 tablespoons lemon juice
- 1 tablespoon chopped pimientos
- 1 tablespoon minced fresh parsley
- 1 cup shredded cheddar cheese, divided
Directions
- In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese.
- Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.
Nutrition Facts
1 each: 372 calories, 19g fat (12g saturated fat), 123mg cholesterol, 543mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 19g protein.
