Seafood Casserole PK

3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.4
  • Total Fat: 11.8 g
  • Cholesterol: 197.7 mg
  • Sodium: 613.9 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 21.5 g

View full nutritional breakdown of Seafood Casserole PK calories by ingredient

Number of Servings: 6


    4 tbsp. butter
    1 shallot, chopped
    2 cloves of garlic
    3 tsp. flour
    2 cups chicken broth
    1/4 pound, mushrooms sliced
    2 egg yolks
    1/2 cup heavy cream
    salt and freshly ground pepper to taste
    1 lb. large raw shrimp cut in pieces
    1 cup chopped cooked lobster or crab meat
    1 pkg. 10 oz. frozen peas, thawed


In a medium-size saucepan, melt 2 tbsp. of the butter over moderate heat. Add shallot and garlic and cook until softened but not brown, 2-3 min. Stir in flour and cook for 1 to 2 min. without browning. Slowly whisk in broth, bring to a boil and cook, stirring, until sauce thickens, about 3 min. Reduce heat and simmer for 10 min. stirring occasionally. Remove from heat. Preheat oven to 400.
Meanwhile, in a small frying pan, melt remaining 2 tbsp. butter. Add mushrooms and cook until lightly browned, about 3 min. Set aside. In small bowl, beat egg yolks and cream. Whisk in about 1/2 cup of hot sauce. Whisk the egg-cream mixture into remaining sauce in the pan. Add the mushrooms & shrimp. Season with salt and pepper.
In a 2-quart casserole or 13x9x2 inch baking dish, arrange shrimp, lobster, and peas. Pour sauce over all. Bake for 25-30 minutes, until lightly browned on top.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PATRUSHKA3.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    Very Good
    I will have to try this one. - 2/14/09