Seafood Casserole

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1/2 pound unpeeled medium-size fresh shrimp

1 teaspoon olive oil

1/2 cup diced celery

1/4 cup chopped green pepper

1/4 cup sliced green onions

1 clove garlic, minced

2 cups sliced fresh mushrooms

1/4 pound bay scallops

1/4 pound fresh lump crabmeat, drained

2 tablespoons sherry

2 teaspoons lemon juice

1 (2-ounce) jar diced pimiento, drained

1/2 cup skim milk

1/4 cup plus 2 tablespoons nonfat mayonnaise

1/4 cup frozen egg substitute, thawed

2 tablespoons instant nonfat dry milk powder

2 teaspoons low-sodium worcestershire sauce

1/8 teaspoon ground red pepper

1 cup cooked long-grain rice (cooked without salt or fat)

1 cup cooked wild rice (cooked without salt or fat)

2 tablespoons slivered almonds

vegetable cooking spray

1/4 cup fine, dry breadcrumbs

Directions:

1. Peel and devein shrimp; set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add celery, green pepper, green onions, and garlic; saute 3 minutes. Add mushrooms; saute 1 minute. Stir in shrimp and scallops; saute 3 minutes or until shrimp turns pink and scallops are opaque. Remove from heat; stir in crabmeat and next 3 ingredients.
3. Combine milk and next 5 ingredients in a large bowl; stir in seafood mixture, rices, and almonds. Spoon mixture evenly into 2 (7- x 5 1/4- x 1 1/2-inch) baking dishes coated with cooking spray; sprinkle evenly with breadcrumbs. Bake, uncovered, at 350° for 20 to 25 minutes or until hot and bubbly.

By RecipeOfHealth.com