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.
- 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
- Sea salt and pepper
- 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
- Scallops may be omitted.
- Any firm white non-oily fish may be substituted for the haddock
*Adapted from Maria’s Mixing BowlYum