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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
2 Cups Cooked Brown Rrice
1/2 Cup Dry White Wine
1 1/2 Tablespoons Butter
1/2 Teaspoons Sea Salt
1/4 Teaspoons Fresh Ground Black Pepper
1/4 Teaspoons Cayenne Pepper
1 Bay Leaf
1 Pound Large Shrimp, peeled and deveined
1 Pound Scallops
1 Cup Heavy Cream
4 Egg Yolks, beaten
1/4 Cup Cream Sherry
Non Stick Cooking Spray
Heat the oven to 325 degrees. Coat a 2 quart casserole with the cooking spray. Spoon the rice into a dish.
In a skillet, combine the wine and butter, salt, pepper, cayenne and the bay leaf. Bring the mixture to a simmer. Add the shrimp. Cook for 4 minutes.
Remove the shrimp and reserve. Add the scallops and cook for 5 minutes. Remove the scallops and reserve.
Simmer cooking liquid 4 minutes until reduced to 3 tablespoons. Remove the bay leaf and discard it. reserve the cooking liquid.
In a saucepan, whisk together the cream and egg yolks. Heat 2 minutes, whisking until thickened. Mix together the shrimp and scallops and reduce the cooking liquid and cream mixture.
Spoon the mixture over rice. Pour sherry over the top and bake for 25 minutes. Let stand for 15 minutes before serving. Garnish with chopped parsley.
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SHRIMP AND SCALLOP NEWBURG CASSEROLE
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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
2 Cups Cooked Brown Rrice
1/2 Cup Dry White Wine
1 1/2 Tablespoons Butter
1/2 Teaspoons Sea Salt
1/4 Teaspoons Fresh Ground Black Pepper
1/4 Teaspoons Cayenne Pepper
1 Bay Leaf
1 Pound Large Shrimp, peeled and deveined
1 Pound Scallops
1 Cup Heavy Cream
4 Egg Yolks, beaten
1/4 Cup Cream Sherry
Non Stick Cooking Spray
Heat the oven to 325 degrees. Coat a 2 quart casserole with the cooking spray. Spoon the rice into a dish.
In a skillet, combine the wine and butter, salt, pepper, cayenne and the bay leaf. Bring the mixture to a simmer. Add the shrimp. Cook for 4 minutes.
Remove the shrimp and reserve. Add the scallops and cook for 5 minutes. Remove the scallops and reserve.
Simmer cooking liquid 4 minutes until reduced to 3 tablespoons. Remove the bay leaf and discard it. reserve the cooking liquid.
In a saucepan, whisk together the cream and egg yolks. Heat 2 minutes, whisking until thickened. Mix together the shrimp and scallops and reduce the cooking liquid and cream mixture.
Spoon the mixture over rice. Pour sherry over the top and bake for 25 minutes. Let stand for 15 minutes before serving. Garnish with chopped parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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