Seafood Newburg Casserole

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 7
• 1 1/2 lbs medium raw shrimp, peeled, deveined and tails removed
• 1/2 lb fresh uncooked crabmeat or 2 (6 ounce) cans crabmeat, canned
• 1/4 cup dry sherry
• 3/4 cup uncooked long-grain rice
• 1 1/2 cups water
• 8 tablespoons butter
• 1 shallot, minced
• 1 (8 ounce) package fresh mushrooms, sliced
• 1/2 cup flour
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 pint half-and-half
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 cup italian style breadcrumbs

Recipe

• 1 in large bowl, combine shrimp, crabmeat and sherry. mix gently to coat. cover and refrigerate 1 hour to marinate.
• 2 preheat oven to 350. spray 13 x 9 glass baking dish with nonstick cooking spray. cook rice in water as directed on package.
• 3 meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. add shallot and mushrooms; cook and stir 5 minutes or until tender.
• 4 reduce heat to medium-low. add remaining 6 tablespoons butter; stir until melted. lightly spoon flour into measuring cup; level off. add flour, seasoned salt and pepper to mushroom mixture; mix well. cook until bubbly. gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. remove from heat.
• 5 add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. pour into sprayed baking dish. in small bowl combine topping ingredients; mix well. sprinkle over top of casserole.
• 6 bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. let stand 5 minutes before serving.