Friday, February 22, 2013

Sheree Delorenzo's Seafood Casserole

  • 12 to 16 ounces cooked medium to large shrimp, cut up
  • 8 ounces lobster meat
  • 4 ounces crabmeat
  • 4 ounces sautéed mushrooms
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • salt and pepper, to taste
  • 1/4 teaspoon paprika
  • 2 tablespoons dry white wine or sherry
  •  1 c. crushed Ritz Cracker Crumbs mixed with 2-4 tbsp. Butter and 2 tbsp. Parmesan cheese for topping
  • Preparation:
In a buttered 1 1/2-quart casserole, combine seafood. Add cooked mushrooms.
In a medium saucepan, melt butter over medium-low heat; stir in flour until smooth and bubbly. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until thickened and bubbly. Stir in seasonings and wine. Gently stir sauce into seafood mixture. Sprinkle with Ritz Cracker Crumbs and Parmesan cheese, drizzle 2-4 Tbsp butter on top of crumbs. Bake at 350° for 20 minutes, then broil for a minute to brown top. Serve immediately.
Serves 4

1 comment:

  1. Sounds real good. BTW I was at a wedding at CruisePort kast Friday and had an excellent time. The food was fantastic. Everything was perfect. One item I remember I was looking for some more info on was the cheese they had on the salad. I believe it was goat cheese. I was wondering if you know where they get it. It was really special.
    Thanks again for a beautiful reception.
    Ted Allen