Seafood Casserole Recipe
My family loves this seafood casserole recipe.
However the first time I made it, it took my kids a while to try it.
They love shrimp, but were so sure they would not like the scallops.
Fortunately we have a rule in our house that you have to try everything and if you don't like it, you don't have to eat it.
So imagine their surprise when they discovered the fact that scallops can be quite yummy!
Ingredients:
- ½ lb shrimp, raw, peeled, deveined with tails off
- ½ lb small scallops
- 1-28oz can crushed tomatoes
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1½ cups cooked rice
- 1 cup seasoned breadcrumbs
- 40 ml butter
- 2 tbsp Parmesan cheese, grated
- Salt and pepper to taste
- Olive oil for frying
Directions:
- Preheat oven to 350 degrees F
- Heat oil in a large skillet over medium heat. Add onion and 3 cloves of garlic and cook for few minutes until tender. Add crushed tomatoes and cook for about 10 minutes. Add shrimp and scallops and continue cooking for couple of minutes. Remove from heat and stir in parsley, salt and pepper.
- Meanwhile prepare the topping. Melt the butter in a large pan and sauté remaining 2 cloves of garlic for couple of minutes. Stir in bread crumbs and mix well. Season with salt and pepper to taste.
- Lightly grease an 8x8 baking pan. Spread rice at the bottom and cover with seafood mixture. Sprinkle with bread crumb mixture and Parmesan cheese.
- Bake in preheated oven for about 30 minutes. The top should be slightly browned and crispy.
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