Delicious, make-ahead casserole. Serves 6. Just add more seafood for extra servings. Great for entertaining, brunch, watching the ball game or enjoying a terrific meal with family
2/3 cup dry white wine
1 Tblsp. butter
1 Tblsp. chopped fresh parsley
1 teaspoon salt
1 medium onion, thinly sliced
3 Tblsp butter
½ cup sliced fresh mushrooms
3 tablespoons all-purpose flour
1 cup half-and-half
½ cup grated Swiss Cheese
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1 pound large TJ’s shrimp, peeled & deveined
1 pound large sea scallops (or substitute
Lump or Jumbo Lump Crabmeat)
1 cup TJ’s Panko breadcrumbs
¼ cup freshly grated Parmesan cheese
Hot cooked rice
Paprika
1 Tblsp. butter
1 Tblsp. chopped fresh parsley
1 teaspoon salt
1 medium onion, thinly sliced
3 Tblsp butter
½ cup sliced fresh mushrooms
3 tablespoons all-purpose flour
1 cup half-and-half
½ cup grated Swiss Cheese
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1 pound large TJ’s shrimp, peeled & deveined
1 pound large sea scallops (or substitute
Lump or Jumbo Lump Crabmeat)
1 cup TJ’s Panko breadcrumbs
¼ cup freshly grated Parmesan cheese
Hot cooked rice
Paprika
In a saucepan, combine first 5 ingredients and cook 5 minutes. In a separate saucepan, sauté mushrooms in 3 Tblsp. butter until tender. Stir in flour. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring until thickened. Stir in Swiss Cheese, then wine mixture, lemon juice, pepper. Add seafood. Spoon mixture into lightly greased 11x7x1½” baking dish. Cover and refrigerate up to 8 hours. To cook, remove from “frig” and let stand at room temperature 30 minutes. Preheat oven 350º. Cover. Bake 20-30 minutes (shrimp pink/scallops opaque). In a small bowl, combine breadcrumbs and Parmesan cheese. Sprinkle over casserole. Bake 5 more minutes. Serve over hot rice and garnish with paprika.