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Rate this recipe 3.8/5 (123 Votes)


  • 1 lb medium size fresh shrimp
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1 medium onion, thinly sliced
  • 1 lb fresh bay scallops
  • 3 tablespoons all-purpose flour
  • 1 cup half and half
  • 1/2 cup Swiss cheese, shredded
  • 2 teaspoon lemon juice
  • 1/8 teaspoon white pepper
  • 1/2 lb crabmeat
  • 1 4oz can mushrooms, sliced
  • 1 cup soft breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • Paprika


Servings 8
Adapted from


Step 1


Combine wine, butter, parsley, salt and onion in a Dutch oven; bring to a boil. Add shrimp and scallops, and cook 3 to 5 minutes.  Drain, reserving 2/3 cup liquid.

Melt butter in Dutch oven over low heat; add flour, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Stir in Swiss cheese.

Gradually stir in reserved liquid, lemon juice, and pepper; add shrimp mixture, crab and mushrooms. Spoon into a lightly greased 11 x 7 x 11 inch baking dish.

Combine breadcrumbs and Parmesan cheese, and sprinkle over casserole.  Bake an additional 5 minutes.

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