Royal Seafood Casserole Recipe

Royal Seafood Casserole Recipe

Ingredients:

6 c of water
2/3 c of chicken stock
1.5 lbs of shrimp (medium, fresh, unpeeled)
1/2 pack of spaghettini or vermicelli (7 ozs)
1/3 c of margarine or butter
1/3 c of flour (all-purpose)
2/3 c of whipped cream
2.5 Tbsps of Sherry (dry)
1/2 tsp of salt
2 Tbsps of almonds (slivered)
1/8 tsp of ground pepper (white)
1 jar of diced pimiento (4 ozs); drained
3/4 c of cheese (Swiss); shredded
2 Tbsps of cheese (Parmesan)
Parsley (freshly chopped)

Instructions:

Bring the water to boil and add the shrimp; cook for 3-5 mins and drain. Rinse the shrimp in chilled water. Next, peel, devein the shrimp then set it aside. Meanwhile, cook spaghettini as stated in package instructions, drain very well then set it aside.

Next, melt the butter into heavy pan on low stove heat. Then, add in flour and stir ’til smooth; constantly stir then cook for a minute. Gradually put in cream and broth; cook on medium-high heat, constantly stirring ’til mixture bubbles and thickens.

Add cheese (Swiss), salt, pepper and Sherry; stirring ’til cheese will melt. Take out from the heat and add pimiento, spaghettini and shrimp, gently stirring. Spoon the mixture in to a casserole (2-quart) greased lightly.

Sprinkle w/ Parmesan together w/ almonds. Uncovered, bake over 350 deg F about 20 mins or ’til heated through. Broil six inches away from the heat for 6 mins or ’til light brown. Garnish w/ parsley an inch around edge of plate.

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