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This seafood casserole is full of shrimp and scallops so it’s a seafood lover’s delight. Perfect for Lent.
Attention Shrimp And Scallop Lovers
If you love shrimp and scallops, you are going to love this easy seafood casserole. This is another great recipe from my friend Maria from Maria’s Mixing Bowl!
While it may not be a weekly meal due to the cost of the ingredients, you’re sure to enjoy it as a treat when you can get a good price on the shrimp and/or scallops.
There are some ways to reduce the cost. For instance, you don’t really need the jumbo IQF (individually quick frozen) sea scallops. Most stores sell scallop “pieces” for a greatly reduced price. They are perfect for this casserole. You can also use the less expensive bay scallops.
I have found shrimp at ridiculously low prices in some of my local stores. For instance, I got a 2-pound bag of raw cleaned extra jumbo shrimp for $13.98. You can’t pass up that price. However, you don’t need jumbo shrimp in this dish. The smaller and less expensive smaller sizes will do and they taste the same.
Add Regular Fish Too
If you’re not averse to regular white fish, you may add chunks of any firm, white, non-oily fish into the mix.
I used some haddock in this, but halibut, turbot or perch would be good choices too. Avoid fish such as mackerel and salmon since they are quite oily and would spoil the delicate taste of this casserole.
One Or The Other
It’s worth mentioning that you don’t have to include all of the seafood components.
For instance, you can make this with just shrimp, shrimp and regular fish, just scallops or scallops and regular fish. The casserole will taste great and it will also help to keep the cost down.
Just an aside, but this happens to be an excellent dinner during Lent.
Seafood Casserole
Ingredients
- 8 oz haddock cleaned and skinned - see NOTES
- 1 lb scallops see NOTES
- 1 lb large shrimp cleaned and deviened
- 3- 4 garlic cloves minced
- 1/2 cup heavy cream (or up to 3/4 cup)
- 1/2 cup shredded Swiss cheese
- 2 tbs grated Parmesan
- Paprika
- Sea salt and pepper
Instructions
- Preheat oven to 375 degrees F.
- Spray a glass or ceramic 7 x 11 baking dish with cooking spray
- Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
- Add minced garlic to fish and shrimp
- Pour heavy cream over the fish and add Swiss cheese.
- Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn’t overcook
Notes
- Scallops may be omitted.
- Any firm white non-oily fish may be substituted for the haddock
Nutrition
*Adapted from Maria’s Mixing Bowl
Angela says
We’re originally from the coast of New England, so my family & I love a good seafood dish. I like the haddock which was added, since it’s a nice firm & tasty white fish. I will serve this with wild rice and a spinach salad for my mom’s birthday dinner next week. Thanks, Judith 🙂
Judith Hanneman says
That sounds great Angela. The recipe originated with a good friend who lives in Massachusetts and also has a place in Maine. You can’t get more New England than Maria!!!
Barbara Karr says
Lately, I have been caving almost any type of seafood. This recipe warms the cockles of my heart (pun intended). I will start collecting the ingredients. That is the wonderful part of this recipe. Being able to use frozen fish puts this recipe in everybody’s budget. At one time or another, most of us have one or more of these ingredients in our freezer.Thank you for the wonderful recipe! I am excited to put this together. B. Karr
Judith Hanneman says
Shrimp has actually been pretty cheap in my area for a while. Wish I could say the same for scallops.
Janet Hampton says
Bay or sea scallops?
Judith Hanneman says
Either, whichever you like.
Serva says
How is this served…over rice or as a stand-alone protein. Any accompanying side dish suggestions?
Judith Hanneman says
It’s nice served over rice but even nicer as a standalone with a side of buttered herb rice–the package kind from Knorr is very good.
Richard says
Can I add lobster and what about catfish
Judith Hanneman says
Absolutely Richard! Those are excellent choices!
Debbie says
So excited to try this Friday for lent. Going to try cod since I have that in my freezer. Can I put this together then pop it in the oven accouple if hours later as I work during the dinner hrs.
Judith Hanneman says
It should be OK Debbie.
Jessica says
Hi! Thank you so much for sharing this delicious recipe! I made it tonight and it is so incredibly good. What are your thoughts on using crab instead of shrimp and how would you go about doing that?
Thanks!
Judith Hanneman says
Crab should be wonderful!!
Karen says
This looks amazing! Can’t wait to try it! Thanks 😄
Debbi says
Just made this tonight from Maria’s website. I’ll be honest, although I followed it to a T, I found it pretty boring. The sauce was indeed a broth, and we had to eat it like a soup.