Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Shrimp And Scallop Casserole
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- #26224
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup dry white wine
1/4 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon butter
1 teaspoon salt
1 1/2 pound large fresh shrimp, peeled and deveined
1 pound bay scallops
3 tablespoons butter
3 tablespoons flour
1 cup half and half
2/3 cup seafood broth
1/2 cup Swiss cheese
1 tablespoon lemon juice
3/4 teaspoon lemon pepper seasoning
1 cup soft breadcrumbs
1/4 cup Parmesan cheese
1/4 cup sliced almonds
2 tablespoons melted butter
directions
Combine first 5 ingredients in a large saucepan or Dutch oven; bring to a boil. Add shrimp and scallops. Cook about 3 minutes or until shrimp turns pink. Drain shrimp and scallops; set aside, reserving 2/3 cup of cooking broth.
Melt 3 Tb. butter in Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half and half and reserved broth, stirring until thickened.
Add cheese, lemon juice and lemon pepper. Stir until smooth. Stir in seafood.
Spoon mixture into baking dish. At this point, it can be covered and chilled overnight. Bake at 350 degrees F, covered, until hot, about 40 minutes if casserole is chilled.
In the meantime, combine last four ingredients, mixing well. Uncover casserole and add breadcrumb topping. Bake 10 minutes more. Serve over rice.
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nutrition data
518 calories, 26 grams fat, 15 grams carbohydrates, 44 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Not sure why but a few of the receipe lines didnt print. i.e. amt of shrimp & a few direction lines. must be a glitch with cd kitchen. I looked it up on my saved receipe box but haven't made it yet. sounds yummy!!!