Mini Seafood Casseroles

Mini Seafood Casseroles
Mini Seafood Casseroles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    tablespoons unsalted butter

  • 2

    medium carrots, peeled and diced

  • 2

    ribs celery, diced

  • 1

    medium onion, chopped

  • 1

    medium white all-purpose potato, peeled and diced

  • 3

    tablespoons flour

  • 1 cup bottle clam juice

  • 1/2

    cup heavy cream

  • 1/2

    cup white wine

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 3/4

    pound bay scallops

  • 3/4

    pound peeled and cleaned medium shrimp

  • 1

    slice whole wheat bread

  • 1/3

    cup fresh basil leaves

  • pinch salt

Directions

1. Heat broiler. In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat. Add carrot, celery, onion and potato. Saute 5 minutes, until onion is softened. 2. Stir in flour. Pour in clam juice, cream, wine, salt and pepper. Bring to a simmer. Simmer 13 to 15 minutes, until vegetables are just tender. Stir in scallops and shrimp. Cook 4 minutes, stirring occasionally until seafood is cooked through. 3. Meanwhile, combine bread, basil and a pinch of salt in a food processor. Pulse until bread crumbs are formed. Melt remaining 2 tablespoons butter, and toss with bread crumbs until moist. 4. Divide seafood mixture between four 12-ounce ovenproof dishes. Top with bread crumbs; broil 2 minutes until browned. Makes 4 individual casseroles.

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