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Herbed Seafood Casserole

TOTAL TIME: Prep: 40 min. Bake: 50 min. + standing YIELD: 12 servings.
When I wanted a seafood dish for my annual Christmas Eve buffet, my friend gave me a wonderful recipe. This is a rich, creamy casserole loaded with shrimp, scallops and crab. —Donna Schmuland, Westaskiwin, Alberta

Ingredients

  • 1-1/2 cups uncooked long grain rice
  • 2 tablespoons butter
  • 3 celery ribs, thinly sliced
  • 1 medium onion, finely chopped
  • 1 medium carrot, shredded
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • SEAFOOD:
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 pound bay scallops
  • 1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
  • 5 tablespoons butter, cubed
  • 1/4 cup all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • TOPPING:
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons butter, melted

Directions

  • 1. Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer.
  • 2. Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish.
  • 3. Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer just until shrimp turn pink and scallops are firm and opaque, 2-3 minutes longer. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab.
  • 4. In a saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture.
  • 5. Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 404 calories, 20g fat (12g saturated fat), 150mg cholesterol, 616mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 26g protein.

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