Heavenly Creamy Shrimp and Crab Seafood Casserole, bursting with succulent seafood and nestled in fluffy rice


Shrimp, Crab, Water Chestnuts, Parsley, Breadcrumbs, Butter, Onion, White Rice, Celery, Red Bell Pepper, Half & Half, Lemon Juice, Mayonnaise, Tomato Puree, Cayenne, Nutmeg, Paprika, Salt & Pepper

Get a saucepan boiling, add salt and pepper, then briefly cook shrimp for 1-2 minutes until pink. Remember, don't overcook! Drain, rinse with cold water, and ta-da: perfectly cooked shrimp!

Melt 4 tbsp butter in a large saucepan over medium heat. Add onion, celery, and red bell pepper, then cook for 5-6 minutes on medium-low, stirring often, until veggies soften without browning.

Cook Your Rice

Boil water with 1 tsp salt & a pinch of pepper. Add rice, bring back to a boil, then reduce heat to low. Cover and cook for 10-12 minutes. Turn off heat and let stand for 10 minutes. Transfer to a mixing bowl and allow it to cool.

Mix water chestnuts, half and half, mayo, tomato puree, lemon juice, paprika, cayenne, nutmeg, and 3 tbsp chopped parsley into the rice. Taste and adjust seasoning if needed.

Preheat your oven to 375 degrees. Use butter, oil or spray in a baking dish such as a 13 x 9-inch or large gratin dish with cooking spray.

Assemble the casserole: Layer ⅓ of the rice mix in a baking dish, add half the shrimp and crab, then another ⅓ of rice. Top with remaining shrimp and crab, and finish with the last of the rice.

Combine the breadcrumbs with the remaining 2 tablespoons of butter, then scatter over the top of the casserole.

Cover loosely with foil and bake for 30-40 minutes until heated. Remove foil in the last 10 minutes for crispy breadcrumbs. Serve and enjoy right away!

Serve it up and Enjoy!

Savor the symphony of flavors in this Creamy Shrimp and Crab Seafood Casserole, as it transports you to coastal paradise with every forkful!

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