Ingredients
Scale
For the Casserole:
- 1 lb shrimp (peeled and deveined)
- 1 lb lump crab meat
- 1 cup scallops
- 2 cups cooked rice
- 1 cup frozen peas (optional)
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
For the Topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp melted butter
- 1 tbsp fresh parsley (chopped)
Instructions
- Prepare the Seafood
- Peel and devein the shrimp. Rinse scallops and pat them dry. Check crab meat for shells.
- Cook the Aromatics
- In a skillet, melt butter and sauté onions and celery until softened.
- Make the Sauce
- Stir in flour to form a roux, then whisk in heavy cream. Add garlic powder, paprika, salt, and pepper. Simmer until thickened.
- Combine Ingredients
- In a large bowl, mix cooked rice, seafood, frozen peas, and the creamy sauce. Stir in Parmesan and mozzarella.
- Assemble the Casserole
- Preheat oven to 375°F (190°C). Pour the mixture into a greased casserole dish.
- Add the Topping
- Mix panko breadcrumbs, Parmesan, melted butter, and parsley. Sprinkle over the casserole.
- Bake
- Bake uncovered for 25-30 minutes or until golden and bubbly.
Notes
- Use Fresh Seafood: Fresh shrimp, crab, and scallops yield the best flavor.
- Prevent Watery Casserole: Pat seafood dry before using.
- Add Veggies: Include spinach, mushrooms, or bell peppers for extra nutrition.
- Dairy-Free Option: Substitute with plant-based cream and dairy-free cheese.
- Make Ahead: Prepare up to the baking step, cover, and refrigerate until ready to bake.
- Prep Time: 20minutes
- Cook Time: 30minutes