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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is the 1st dinner I ever cooked for my husband when we were dating. I had him hook line and sinker with this dish... *wink* I know, bad pun. Ingredients:
1/2 lb lump crab meat |
1/2 lb lobster meat, or sub cooked scallops (both are delicious) |
1/2 lb shrimp, cooked, peeled, deveined |
2 tbs olive oil |
1/2 lb fresh mushrooms, sliced (shitake or portabela) |
1 clove garlic, minced |
2 tbs green pepper, finely chopped |
2 tbs scallions, chopped |
2 cups hot cooked rice (i use a brown and wild rice mix) |
2 tbs dry white wine |
1 tbs worcestershire sauce |
1 cup sour cream |
1 cup ricotta cheese |
1/4 cup parmesan cheese |
salt to taste |
dash of cayenne pepper |
2 tbs butter |
1/3 cup bread crumbs |
(alteration) |
substitute soy sauce for worcestershire sauce |
substitute 1-2 tbs diced poblano peppers for cayenne |
add 2-3 tbs fresh basil, julienned |
Directions:
1. Preheat oven to 350 F.
2. If shrimp is med-large cut in half, chop lobster tail into bite size pieces.
3. Place seafood in a large mixing bowl.
4. Saute scallions, green pepper (and poblanos if using) in olive oil for about 4 min, add mushrooms, and garlic, saute for about a minute more.
5. Add vegitables to seafood.
6. Add rice to seafood.
7. Gently toss with Cayenne, wine and worcestershire (or Soy Sauce).
8. Fold in ricotta and sour cream and parmesan (and basil if using).
9. Spoon mixture into 2 quart casserole dish.
10. Melt butter and combine with bread crumbs. Sprinkle over casserole. Bake for 20-25 minutes until bubbly and browned on top.
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