LOW-CARB BAKED SEAFOOD CASSEROLE RECIPE
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
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.
BAKED SEAFOOD CASSEROLE
This dish is served in many restaurants in New England. You can use lobster, any type of fish you wish or no fish at all. It is very versatile.
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top.
- Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.
EASY, HEALTHY BAKED SEAFOOD CASSEROLE
I love my seafood - and here's a good way to make it! I've enjoyed this casserole since I was a non-seafood fan as a child. This is my mom's recipe, but modified (I omitted the butter - not necessary). I used the following spices: jarred roasted minced garlic, red pepper, fresh ground black pepper, garlic powder, onion powder, italian seasoning, lemon zest, and one of those barbeque spice mixes that contains cumin. Yummy! Prep time does not include thaw time.
Provided by nomnom
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Thaw and wash scallops.
- Put in casserole dish with 1/2 lemon juice and 1/2 spices.
- For extra lemon zing: also put in some lemon zest and feel free to put in the used lemon wedges.
- Bake for 20 minutes or until cooked.
- Meanwhile, thaw and/or wash the shrimp and crabmeat.
- Toss in spices.
- When scallops are done, put in the rest of the remaining ingredients.
- Bake for 10 minutes.
- Serve over brown rice or whole wheat pasta, and accompany with veggies (steamed broccoli matches well).
Nutrition Facts : Calories 222.3, Fat 2.4, SaturatedFat 0.5, Cholesterol 187.5, Sodium 928.2, Carbohydrate 11.4, Fiber 0.8, Protein 37.8
SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY
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
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
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