Birthday dinner for my MIL?!
I want to make her some kind of shrimp casserole.Any suggestions on how to make one.I want it to be fairly easy with not a lot of preparation.
What to serve along with it?
Answers:
How about this one
Seafood Newburg Casserole
Casserole
1 1/2 lb. shelled deveined uncooked medium shrimp, tails removed
1/2 lb. fresh uncooked crabmeat or 2 (6-oz.) cans crabmeat, drained
1/4 cup dry sherry
3/4 cup uncooked regular long-grain white rice
1 1/2 cups water
8 tablespoons margarine or butter
1 shallot, minced
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2 cup all purpose or unbleached flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 pint (2 cups) half-and-half
1/2 cup milk
Topping
1/4 cup margarine or butter, melted
1 up Progresso? Italian Style Bread Crumbs
DIRECTIONS
* 1In large bowl, combine shrimp, crabmeat and sherry; mix gently to coat. Cover; refrigerate 1 hour to marinate.
* 2Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
* 3Meanwhile, melt 2 tablespoons of the margarine in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
* 4Reduce heat to medium-low. Add remaining 6 tablespoons margarine; stir until melted. Lightly spoon flour to 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.
* 5Add 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.
* 6Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
Inspect crabmeat and remove any small bits of shell or bone.
After cleaning, a five-ounce crab yields 1 1/2 ounces of crabmeat.
Sherry, Madeira and port are types of fortified wines. Brandy or another spirit is added to wine; this “fortifies” or boosts the alcohol content and enriches the flavor. For best flavor, use regular dry sherry, not cooking sherry.