• 1/2 kg large shrimp, peeled and deveined
  • 1 1/2 cups dry white wine
  • 1/4 cup chopped onion
  • 1/4 cup fresh parsley sprig
  • 4 tablespoons butter, divided
  • 1 teaspoon salt
  • 300 g bay scallop
  • 3 tablespoons flour
  • 1 cup half-and-half
  • 2 ounces swiss cheese, shredded
  • 1 tablespoon lemon juice
  • 3/4 teaspoon lemon-pepper seasoning
  • 1 (7 ounce) can sliced mushrooms, drained
  • 1 cup soft breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 cup sliced almonds
  • 2 tablespoons butter, melted

Creamy Seafood Casserole Cooking Procedure

  1. In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
  2. Bring to a boil.
  3. Add seafood and cook until shrimp turn pink, about 3 minutes.
  4. Drain shrimp, and reserve 2/3 cup of broth.
  5. Place remaining butter in pan and add flour and cook 1 minute, stirring.
  6. Add half and half gradually, stirring constantly, until mixture thickens.
  7. Add Swiss and stir until cheese melts.
  8. Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
  9. Add shrimp and mushrooms to pan.
  10. Place mixture into a large buttered casserole dish.
  11. Cover with foil or a lid and bake at 350°F for 40 minutes.
  12. Mix breadcrumbs with melted butter, Parmesan and almonds.
  13. Sprinkle mixture evenly over the casserole and bake 10 minutes more.
  14. Allow to stand 10 minutes before serving.
  15. Serve with steamed rice.
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