Scallop Shrimp Stuff Casserole Recipes

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 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, 40-45 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.

SCALLOP SHRIMP STUFF CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Medium bowl combine scallops, shrimp, onion, carrots, parsley, basil, mushroom soup, cube bread crumbs, 1/2 cup of stove top stuffing, creole seasoning, garlic and ground pepper, mix well.
• Coat with melted butter a deep baking dish or a round baking pan.
• Add scallop mixture in pan evenly then sprinkle lemon juice on top then add the rest of stove stop stuffing on scallop mixture.
• Spread cheese evenly on top of scallop mixture.
• Bake for 30 to 40 minutes.

SHRIMP & SCALLOP CASSEROLE RECIPE - (4.3/5)

Steps:

• Cook seafood in 1/4 cup butter 4 to 5 minutes. Stir, add salt and pepper. Blend in flour and gradually add milk until thick. Add wine. Pour into shallow baking dish. Melt remaining butter, mix with bread crumbs and cheese. Sprinkle over top of mixture, add paprika. Bake at 350 degrees about 15 minutes.

BAKED STUFFED SEAFOOD CASSEROLE

Steps:

• In a well-buttered 9x13-inch baking dish, layer seafood in the order listed; cover with cheese.
• Mix together the Ritz cracker crumbs, butter and Worcestershire sauce; spread over the cheese, covering top.
• Bake uncovered at 350°F for 45 minutes. Serve the casserole with a wedge of lemon.
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CREAMY SHRIMP AND SCALLOP CASSEROLE

Steps:

• CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
• Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
• BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
• PEEL shrimp, and devein, if desired.
• DRAIN spinach well, pressing between paper towels.
• MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
• Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
• Stir in cream cheese and next 4 ingredients until blended; remove from heat.
• Stir in spinach.
• MELT remaining 1/4 cup butter in a large saucepan over medium heat.
• Add flour, whisking constantly; cook, whisking constantly, 1 minute.
• Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
• Stir flour mixture into shrimp mixture.
• Spoon into prepared baking dish.
• STACK reserved phyllo sheets, coating each sheet with cooking spray.
• Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices.
• Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
• BAKE at 400° for 14 minutes or until golden.
• Let stand 10 minutes.
• Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.

SHRIMP AND SCALLOP CASSEROLE

Steps:

• Rinse scallops with cold water. Devein and butterfly shrimps. In a large bowl mix crushed cracker crumbs, celery, garlic powder, and melted butter.
• In a well-buttered casserole pan layer shrimp and scallops then top with cracker mixture. Dot top with butter.
• Bake in preheated 350°F oven for 20 minutes. Garnish with parsley sprigs.