BAKED SEAFOOD CASSEROLE RECIPE - FOOD.COM
This dish is served in many restaurants in New England. You can use lobster, any type of fish you wish or no fish at all. It is very versatile.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top.
- Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.
Nutrition Facts : Calories 688, FatContent 31.8, SaturatedFatContent 17.8, CholesterolContent 369.2, SodiumContent 1475.8, CarbohydrateContent 4.3, FiberContent 0.1, SugarContent 0.8, ProteinContent 91.4
CAP'N NEWICKS SEAFOOD CASSEROLE RECIPE - FOOD.COM
I got this recipe from Maine Favorite Restaurants And Special Places Cook Book. They closed their restaurant in South Portland, Maine but still have their Dover, New Hampshire restaurant open last time I knew. A great place for seafood.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a fry pan add 2 tablespoons of butter and the sherry to scallops and shrimp, saute for approximately 4 minutes or until 1/2 cooked.
- Put sauteed mixture into a 9x12 glass baking dish including 1/2 the juices.
- Sprinkle salt, pepper and Old Bay over the top and stir.
- Add the remaining 2 tablespoons of butter to the crushed ritz crackers and mix well and sprinkle over the top of the scallops and shrimp.
- Slice haddock fillets to 1/2 inch thin and put over the top of the casserole.
- Squeeze fresh lemon over the haddock and sprinkle with parsley for color.
- Bake for 15 minutes or until haddock flakes with a fork.
Nutrition Facts : Calories 283.7, FatContent 9.3, SaturatedFatContent 5.2, CholesterolContent 192.7, SodiumContent 715.1, CarbohydrateContent 3.8, FiberContent 0.5, SugarContent 0.4, ProteinContent 36
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