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!
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.
Serve it up and Enjoy!