Seafood Casserole

Seafood Casserole

(8 servings)

Ingredients:

1 loaf (about 1 lb.) Sour Dough Bread, roughly torn
½ cup (1 stick) Unsalted Butter, melted, divided
1 cup Cheddar Cheese, shredded
3 tsp. Kosher Salt, divided
3 cups Dry White Wine, plus 1 tbsp., divided
1 lb. 16/20 count Shrimp, peeled and deveined
1 lb. Sea Scallops
1 lb. Jumbo Lump Crabmeat
2 cups Half and Half
3 tbsp. All-Purpose Flour
1 tsp. Worcestershire Sauce
1 tsp. Paprika
1 tbsp. Fresh Lemon Juice
2 tbsp. Ketchup
28 oz. Artichoke Hearts, drained and chopped
garnish Fresh Chives, chopped and lemon wedges

Directions:

Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted in a pre-heated 350-degree oven.  Let cool to room temperature.  Add the toasted bread to a food processor and pulse until finely ground.  You should have about 4 cups.  In a large bowl, combine the bread crumbs, 4 tbsp. melted butter, cheese and 1 tsp. salt.  Toss to combine.  Set aside.  In a medium pot, combine 4 cups wine and a generous pinch of salt.  Bring to a boil over medium-high heat.  Add the shrimp and cook until bright pink (about 1 minute).  Using a slotted spoon, transfer shrimp to a colander to drain.  Return wine to a boil and add scallops.  Cook until opaque (about 2 minutes).  Transfer to colander to drain.  Chop shrimp and scallops into bite-size pieces.  Transfer to a large bowl, add crabmeat and 1 tsp. salt.  Toss to combine.  In a medium bowl, whisk together the half and half, 3 tbsp. melted butter, flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining white wine and remaining tsp. of salt.  Brush remaining melted butter in a 9x13 baking dish.  Scatter the artichokes in an even layer over the bottom of the baking dish.  Scoop the seafood mixture over the artichokes.  Pour the sauce over the seafood.  Top with the bread crumb mixture.  Place the casserole in the pre-heated 350-degree oven for 20-25 minutes or until bubbling and golden brown.  Top with chives and serve with lemon wedges.

Notes:              You could cut this recipe in half and use an 8x8 baking dish.  It would serve 4 and take about the same baking time.

Ideas for Future Efforts

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