RCI-SF.005.0039.001
Mini Seafood Casseroles
This recipe comes from Montréal, Québec Contributed by World Recipes Y-Group Makes 4 individual casseroles
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 5 tablespoons
- carrots2 mediumpeeled and diced
- ribs celery2 unitdiced
- onion1 mediumchopped
- white all-purpose potato1 mediumpeeled and diced
- 3 tablespoons
- 1 cup
- ½ cup
- ½ cup
- ½ teaspoon
- ¼ teaspoon
- ¾ pound
- peeled and cleaned medium shrimp¾ pound
- 1 slice
- ⅓ cup
Method
1
Preheat oven to 375°F. Melt 3 tablespoons of butter in a large saucepan over medium heat.
2
Add diced carrots, celery, onion, and potato to the melted butter and sauté until the vegetables begin to soften, stirring occasionally.
8 minutes
3
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.
4
Gradually add clam juice and white wine, stirring continuously to avoid lumps, then add heavy cream and stir until smooth.
3 minutes
5
Season the sauce with salt and black pepper, then add bay scallops and shrimp, stirring gently to combine and distribute evenly.
2 minutes
6
Toast the whole wheat bread until crispy, then break it into small pieces and pulse in a food processor until breadcrumb consistency is achieved.
7
Chop the fresh basil leaves finely and toss together with the breadcrumbs and remaining 2 tablespoons of melted butter until well combined.
8
Divide the seafood mixture evenly among four individual baking dishes or ramekins, filling each about three-quarters full.
9
Top each casserole with an equal portion of the basil-breadcrumb mixture, pressing gently so it adheres to the surface.
10
Bake in the preheated 375°F oven until the topping is golden brown and the mixture is bubbling at the edges.
25 minutes
11
Remove from oven and allow to cool for 2-3 minutes before serving.