Seafood Newburg Casserole
Indulge in the luxurious flavors of this Seafood Newburg Casserole, a creamy and decadent dish that combines tender shrimp, succulent scallops, and sweet lump crab meat with a velvety Newburg sauce. Crafted with a rich base of heavy cream, dry sherry, and a hint of paprika, the sauce is layered over a bed of perfectly cooked white rice and topped with crispy Parmesan panko breadcrumbs for the ultimate golden finish. This easy-to-make casserole brings restaurant-quality elegance to your table and is ideal for special occasions or a cozy weeknight dinner. Ready in just under an hour, it’s a delightful blend of comfort and sophistication that seafood lovers won’t be able to resist! Perfectly garnished with fresh parsley, this dish serves six and will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1.5 tablespoons All-purpose flour
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.25 cup Dry sherry
- 3 large Egg yolks
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 pound Raw shrimp (peeled and deveined)
- 0.5 pound Sea scallops (cut into quarters if large)
- 0.5 pound Lump crab meat
- 2 cups Cooked white rice
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the heavy cream and milk, cooking until the mixture thickens and is smooth, about 3-4 minutes.
Stir in the dry sherry, paprika, salt, and black pepper. Cook for another 1-2 minutes, then remove from heat.
In a small bowl, whisk together the egg yolks. Slowly add about 1/4 cup of the warm sauce to the yolks, whisking constantly, to temper them.
Stir the tempered egg yolks back into the saucepan, mixing well to create a smooth and creamy Newburg sauce.
In a large skillet, cook the shrimp and scallops over medium heat for 3-4 minutes or until just opaque. Drain any liquid.
Combine the cooked seafood, crab meat, and cooked white rice in a large mixing bowl. Pour the Newburg sauce over the mixture and gently toss to coat.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix together the panko breadcrumbs and Parmesan cheese. Sprinkle the mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 2058 mg | 686% | |
| Sodium | 7549 mg | 328% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 237.7 g | 475% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1448 mg | 111% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3280 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
