Seafood Newburg Casserole - cooking recipe

Ingredients

CASSEROLE
1 1/2 lbs medium raw shrimp, peeled, deveined and tails removed
2 lb fresh uncooked crabmeat or (6 ounce) cans crabmeat, canned
1/4 cup dry sherry
3/4 cup uncooked long-grain white rice
1 1/2 cups water
8 tablespoons butter
1 shallot, minced
1 (8 ounce) package fresh mushrooms, sliced
1/2 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 pint half-and-half
1/2 cup milk
TOPPING
1/4 cup butter, melted
1 cup Italian style breadcrumbs

Preparation

In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into 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.
Add 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.
Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.