Creamy Seafood Casserole Low Carb Recipes

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LOW-CARB BAKED SEAFOOD CASSEROLE RECIPE



Low-Carb Baked Seafood Casserole Recipe image

This Low-Carb Baked Seafood Casserole Recipe is a creamy baked main course with shrimp and cod. This delicious recipe can work for low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diets

Provided by Annissa Slusher

Categories     Main Course

Time 50m

Number Of Ingredients 19

1 cup dry white wine
1 cup water
2 small bay leaves (whole)
1/2 teaspoon Old Bay Seasoning
12 ounces shrimp (thawed, peeled and deveined)
12 ounces cod (cut into 1" squares)
2 tablespoons butter
2 medium leeks (white part only, cleaned and cut into matchstick pieces)
2 stalks celery (diced)
sea salt
1 tablespoon butter
1/2 teaspoon xanthan gum
1 cup heavy whipping cream
1/4 teaspoon sea salt ((or to taste))
4 ounces parmesan cheese (shredded)
1/4 cup super fine almond flour
2 teaspoons Old Bay Seasoning
1 tablespoon butter
1 tablespoon fresh parsley (chopped (optional for garnish))

Steps:

  • Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching mixture to a simmer over medium high heat. Turn heat to low, and simmer, uncovered for about 3 minutes.
  • Add shrimp to the poaching mixture. Simmer shrimp until barely opaque, then remove to a bowl using a slotted spoon. Repeat for the cod. Reserve shrimp and cod for later.
  • Simmer the poaching mixture over medium high heat until reduced to about 1 cup of liquid. Remove from heat, strain, and reserve for later.
  • Meanwhile, melt two tablespoons butter in a large heavy saucepan or Dutch oven over medium-high heat. When butter stops foaming, add leeks and celery. Sprinkle lightly with sea salt. Cook leeks and celery, stirring occasionally, until edges begin to brown and vegetables are soft. Remove from heat.
  • Layer vegetables and seafood in a casserole dish. I used a handmade artisan dish, but any casserole that holds 7-8 cups should work. An 8" square baking dish should work as well.
  • Over medium heat, melt remaining tablespoon of butter in the same saucepan or Dutch oven used to cook the vegetables, without cleaning. Stir in the xanthan gum.
  • After xanthan gum is coated with butter, slowly stir in the reduced and strained poaching liquid. Bring liquid to a simmer, scraping up any browned bits in the pan.
  • When mixture has started to thicken, stir in the heavy whipping cream. Bring to a simmer and cook, stirring frequently, until mixture has a gravy-like texture. Taste and add salt (I used 1/4 teaspoon) if desired. Pour mixture over the seafood and vegetables in the casserole dish.
  • Place almond flour, parmesan cheese, 2 teaspoons Old Bay, and 1 tablespoon butter in a food processor. Pulse until completely blended. Sprinkle mixture on top of the casserole. Bake for about 20 minutes, or until top is crisp and brown.
  • If desired, sprinkle chopped parsley on to garnish before serving.

CREAMY SEAFOOD CASSEROLE (LOW CARB)



Creamy Seafood Casserole (Low Carb) image

Make and share this Creamy Seafood Casserole (Low Carb) recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups heavy cream
1/4 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
3 teaspoons Worcestershire sauce
2 tablespoons parmesan cheese
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 lb fish, cut in bite size pieces
1 lb shrimp

Steps:

  • Heat cream in a saucepan, but do not boil.
  • Add all other ingredients, except for fish and shrimp.
  • Melt thoroughly.
  • Put fish in a 9x13-inch baking dish and then shrimp.
  • Pour sauce over top and bake at 350°F for 30 minutes, or until done.

CREAMY SEAFOOD CASSEROLE



Creamy Seafood Casserole image

I love this recipe from my mother. It's easy and delicious. Even better: You can make it the night before. If you're out of buttery crackers, try topping it with french-fried onions or crushed potato chips-they'll give it a different kind of crunch. -Mary Brown, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 pound flounder fillets, cut into 1-1/2-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/4 cup 2% milk
1 cup crushed Ritz crackers (about 25 crackers)
1/4 cup grated Parmesan cheese
1 teaspoon paprika
2 tablespoons butter, melted

Steps:

  • Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.

Nutrition Facts : Calories 217 calories, Fat 9g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 607mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

CREAMY SEAFOOD CASSEROLE



Creamy Seafood Casserole image

Rich and flavorful with shrimp and scallops. Served with rice. This dish will wow your guests when you entertain. From Southern Living.

Provided by PalatablePastime

Categories     Weeknight

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 lbs large shrimp, peeled and deveined
1 1/2 cups dry white wine
1/4 cup chopped onion
1/4 cup fresh parsley sprig
4 tablespoons butter, divided
1 teaspoon salt
1 lb bay scallop
3 tablespoons flour
1 cup half-and-half
2 ounces swiss cheese, shredded
1 tablespoon lemon juice
3/4 teaspoon lemon-pepper seasoning
1 (7 ounce) can sliced mushrooms, drained
1 cup soft breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup sliced almonds
2 tablespoons butter, melted
steamed rice

Steps:

  • In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
  • Bring to a boil.
  • Add seafood and cook until shrimp turn pink, about 3 minutes.
  • Drain shrimp, and reserve 2/3 cup of broth.
  • Place remaining butter in pan and add flour and cook 1 minute, stirring.
  • Add half and half gradually, stirring constantly, until mixture thickens.
  • Add Swiss and stir until cheese melts.
  • Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
  • Add shrimp and mushrooms to pan.
  • Place mixture into a large buttered casserole dish.
  • Cover with foil or a lid and bake at 350°F for 40 minutes.
  • Mix breadcrumbs with melted butter, Parmesan and almonds.
  • Sprinkle mixture evenly over the casserole and bake 10 minutes more.
  • Allow to stand 10 minutes before serving.
  • Serve with steamed rice.

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