Recipe Categories
Seafood
Shrimp Casseroles

Cullen's Shrimp Scallop Casserole

1 1/2 cup Dry white wine
1/4 cup Chopped onion
1/3 cup Chopped fresh parsley
1 tbl Butter
1 tsp Salt
1 1/2 lb Large fresh shrimp, peeled and deveined
1 lb Bay scallops
3 tbl Butter
3 tbl Flour
1 cup Half and half
2/3 cup Seafood broth
1/2 cup Swiss cheese
1 tbl Lemon juice
3/4 tsp Lemon pepper seasoning
1 cup Soft breadcrumbs
1/4 cup Parmesan cheese
1/4 cup Sliced almonds
2 tbl Melted butter

 Method :
Combine first 5 ingredients in a large saucepan or Dutch oven; bring to a boil. Add shrimp and scallops. Cook about 3 minutes or until shrimp turns pink. Drain shrimp and scallops; set aside, reserving 2/3 cup of cooking broth. Melt 3 Tbls butter in Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half and half and reserved broth, stirring until thickened. Add cheese, lemon juice and lemon pepper. Stir until smooth. Stir in seafood. Spoon mixture into baking dish. At this point, it can be covered and chilled overnight. Bake at 350 degrees, covered, until hot, about 40 minutes if casserole is chilled. In the meantime, combine last four ingredients, mixing well.
Uncover casserole and add breadcrumb topping. Bake 10 minutes more. Serve over rice.