MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp & Crab Casserole
Categories: Seafood, Rice, Vegetables, Chilies, Cheese
Yield: 8 Servings
17 1/2 oz Ready-to-serve long grain &
- wild rice (2 pkg)
1/4 c Butter; in cubes
2 Celery ribs; chopped
1 md Onion; chopped
3 tb A-P flour
1 1/2 c Half & half cream
1 ts Seafood seasoning
3/4 ts Salt
1/2 ts Hot pepper sauce
1/4 ts Pepper
1 1/2 lb Uncooked U-40 shrimp; peeled
- deveined
12 oz Lump crabmeat (2 cans);
- drained, picked over
1 c Colby-Monterey Jack cheese;
- shredded
Set oven @ 350 F/175 C.
Spread rice into a greased 13x9" baking dish. In a large skillet,
heat butter over medium-high heat. Add celery and onion; cook and
stir until tender, 6 to 8 minutes. Stir in flour until blended;
gradually whisk in cream. Bring to a boil, stirring constantly;
cook and stir until thickened, 1 to 2 minutes.
Stir in seafood seasoning, salt, pepper sauce, and pepper. Fold in
shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake,
covered, until shrimp turn pink, 40 to 45 minutes. Let stand
5 minutes.
To Make Ahead:
Can be made a day in advance. Prepare recipe as directed, cooling
sauce slightly before adding shrimp and crab. Cover and refrigerate
overnight. Remove from the refrigerator 30 minutes before baking.
Bake as directed.
Recipe by Jan Bartley, Evergreen, North Carolina
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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