Capn Newicks Seafood Casserole Recipes

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CAP'N NEWICKS SEAFOOD CASSEROLE



Cap'n Newicks Seafood Casserole image

I got this recipe from Maine Favorite Restaurants And Special Places Cook Book. They closed their restaurant in South Portland, Maine but still have their Dover, New Hampshire restaurant open last time I knew. A great place for seafood.

Provided by Mainely Debbie

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb fresh haddock fillet
3/4 lb sea scallops
3/4 lb shrimp, 50-60 count peeled and deveined
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Old Bay Seasoning
1 cup Ritz cracker, crushed
4 tablespoons butter, melted
1/4 cup cooking sherry
1/2 fresh lemon
2 teaspoons fresh parsley, chopped

Steps:

  • Preheat oven to 375 degrees.
  • In a fry pan add 2 tablespoons of butter and the sherry to scallops and shrimp, saute for approximately 4 minutes or until 1/2 cooked.
  • Put sauteed mixture into a 9x12 glass baking dish including 1/2 the juices.
  • Sprinkle salt, pepper and Old Bay over the top and stir.
  • Add the remaining 2 tablespoons of butter to the crushed ritz crackers and mix well and sprinkle over the top of the scallops and shrimp.
  • Slice haddock fillets to 1/2 inch thin and put over the top of the casserole.
  • Squeeze fresh lemon over the haddock and sprinkle with parsley for color.
  • Bake for 15 minutes or until haddock flakes with a fork.

Nutrition Facts : Calories 283.7, Fat 9.3, SaturatedFat 5.2, Cholesterol 192.7, Sodium 715.1, Carbohydrate 3.8, Fiber 0.5, Sugar 0.4, Protein 36

ISABELLE'S SEAFOOD CASSEROLE



Isabelle's Seafood Casserole image

Isabelle's seafood casserole that she makes every year for Denis' birthday.

Provided by Shawn Harquail

Time 45m

Yield 10

Number Of Ingredients 13

4 tablespoons butter, divided
3 cups chopped celery
2 cups chopped onion
1 teaspoon salt
¼ teaspoon ground black pepper
1 pound bay scallops, rinsed and patted dry
¾ cup all-purpose flour
5 cups milk
½ cup butter
1 (16 ounce) package shredded Cheddar cheese
12 ounces cooked shrimp
10 ounces cooked and cubed lobster meat
8 ounces cooked crabmeat, flaked

Steps:

  • Melt 3 tablespoons butter in a large Dutch oven over medium heat; stir in celery and onion. Cook and stir until translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl. Leave grease in the Dutch oven.
  • At the same time, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops to the hot skillet in a single layer without crowding. Cook until golden brown and sizzling and opaque all the way through, about 2 minutes per side. Remove from heat.
  • Add flour to the Dutch oven; whisk over medium-low heat until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a gentle boil. Add Cheddar cheese and remaining 1/2 cup butter. Incorporate celery-onion mixture and simmer until thickened, 5 to 10 minutes.
  • While the mixture is simmering, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Stir scallops, shrimp, lobster, and crabmeat into the Dutch oven, then pour into a 9x13-inch baking dish.
  • Broil in the preheated oven until browned on top, 2 to 3 minutes.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 20.2 g, Cholesterol 223.5 mg, Fat 32.5 g, Fiber 1.3 g, Protein 46 g, SaturatedFat 19.9 g, Sodium 1086.1 mg, Sugar 7.9 g

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY



Seafood Casserole As Made By Betsy's Gammy Recipe by Tasty image

Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy's grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don't over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what's sure to be your new summer staple.

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

1 lb sourdough bread, 1 medium load, roughly torn
8 tablespoons unsalted butter, 1 stick, melted, divided
1 cup shredded cheddar cheese
3 teaspoons kosher salt, divided, plus more to taste
4 cups dry white wine, plus 1 tablespoon, divided
1 lb shrimp, 16/20 count, peeled and deveined
1 lb large scallops
1 lb jumbo lump crabmeat
2 cups half & half
3 tablespoons all-purpose flour
1 teaspoon worcestershire sauce
1 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons ketchup
28 oz artichoke heart, 2 cans, drained and chopped
fresh chive, chopped, for garnish
lemon wedge, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
  • Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
  • In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
  • In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
  • Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
  • Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
  • In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
  • Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
  • Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
  • Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
  • Top with chives and serve with lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 842 calories, Carbohydrate 61 grams, Fat 40 grams, Fiber 6 grams, Protein 52 grams, Sugar 6 grams

NB SEAFOOD CASSEROLE



Nb Seafood Casserole image

Make and share this Nb Seafood Casserole recipe from Food.com.

Provided by Parsley

Categories     Canadian

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups chopped onions
3 cups chopped celery
3 tablespoons butter
1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1/2 teaspoon garlic powder
3/4 cup flour
5 1/2 cups milk, not fat free
16 ounces shredded sharp cheddar cheese
12 ounces cooked lobsters
8 ounces crabmeat
12 small cooked shrimp
16 ounces cooked bay scallops
1/2 teaspoon paprika

Steps:

  • In a slarge skillet, saute onions and celery in the 3 tbsp butteruntil soft. Add salt, pepper and garlic powder. Stir in flour.
  • In a saucepan, bring milk just to a boil and mix into the sauteed mixture in the skillet.
  • Add cheese is melted and sauce is slightly thickened.
  • Add the cooked seafood; stir well.
  • Pour into a casserole dish and sprinkle w/ paprika.
  • Bake at 375 for 20-25 minutes or until lightly browning on top.

Nutrition Facts : Calories 577, Fat 30.7, SaturatedFat 18.8, Cholesterol 212.7, Sodium 1154.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.8, Protein 49.5

SEAFOOD CASSEROLE



Seafood Casserole image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

Steps:

  • Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

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