Deviled Seafood Casserole

Name: Deviled Seafood Casserole
Ingredients: 1 1/2 pounds shrimp, cleaned, peeled, and deveined; 1 pound fresh sea scallops; 12 tablespoons (1 1/2 sticks) butter; One 1-pound haddock fillet; 1/2 cup plus 1 tablespoon all-purpose flour; 1 cup evaporated milk; 1 cup consomme or beef broth; 2 tablespoons cornstarch; 1/3 cup milk; 1 teaspoon garlic powder; 1 tablespoon horseradish; 1/2 teaspoon salt; 1 teaspoon soy sauce; 2 tablespoons chopped fresh parsley; 1 tablespoon Worcestershire sauce; 1 teaspoon dry mustard; 1/4 teaspoon cayenne pepper; 1 tablespoon lemon juice; 4 teaspoons ketchup; 1/2 cup sherry

20 ingredients

9 steps

Ingredients

1 1/2 pounds shrimp, cleaned, peeled, and deveined
1 pound fresh sea scallops
12 tablespoons (1 1/2 sticks) butter
One 1-pound haddock fillet
1/2 cup plus 1 tablespoon all-purpose flour
1 cup evaporated milk
1 cup consomme or beef broth
2 tablespoons cornstarch
1/3 cup milk
1 teaspoon garlic powder
1 tablespoon horseradish
1/2 teaspoon salt
1 teaspoon soy sauce
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 teaspoons ketchup
1/2 cup sherry

Directions

1

Preheat oven to 400 degrees.
2

Saute shrimp and scallops in 4 tablespoons butter for 3 to 5 minutes, until tender.
3

In a saucepan, steam fish in small amount of water for 3 minutes, until tender, and cut into bitesize pieces.
4

In a saucepan, melt remaining 8 tablespoons butter; add flour and evaporated milk; mix and add consomme.
5

Cook over medium heat until thick.
6

Mix cornstarch in 1/3 cup of milk and add remaining ingredients except sherry.
7

Add to sauce and stir well.
8

Add seafood and stir in sherry.
9

Pour into a casserole and bake for 30 minutes.