Ingredients

The following ingredients have 1 Servings
  • 1 1/2 lb. shelled deveined uncooked medium shrimp, tails removed
  • 1/2 lb. fresh uncooked crabmeat or 2 (6-oz.) cans crabmeat, drained
  • 1/4 cup dry sherry
  • 3/4 cup uncooked regular long-grain white rice
  • 1 1/2 cups water
  • 8 tablespoons margarine or butter
  • 1 shallot, minced
  • 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
  • 1/2 cup all purpose or unbleached flour
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 pint (2 cups) half-and-half
  • 1/2 cup milk
  • 1/4 cup margarine or butter, melted
  • 1 cup Progresso™ Italian Style Bread Crumbs

Instruction

  • In large bowl, combine shrimp, crabmeat and sherry; mix gently to coat. Cover; refrigerate 1 hour to marinate.
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  • Meanwhile, melt 2 tablespoons of the margarine in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  • Reduce heat to medium-low. Add remaining 6 tablespoons margarine; stir until melted. Lightly spoon flour to measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  • Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
  • Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.