Creamy Shrimp-and-Scallops Casserole
Ingrediënten
Makes 8 servings
Prep: 25 min., Bake: 19 min., Cook: 15 min., Stand: 10 min.
- 16 frozen phyllo pastry sheets thawed
- Vegetable cooking spray
- 2½ pounds unpeeled medium-size fresh shrimp
- 2 10-ounce packages frozen chopped spinach, thawed
- 5 tablespoons butter divided
- 2 garlic cloves minced
- 1 pound fresh bay scallops
- 1 8-ounce package cream cheese, softened
- 1 8-ounce container sour cream
- ⅓ cup shredded Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon ground red pepper
- ¼ cup all-purpose flour
- 2 cups half-and-half
Instructies
- Cut phyllo sheets into 13- x 9-inch rectangles; reserve half, keeping covered with a damp towel to prevent drying out.
- Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with cooking spray.
- Bake on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
- Peel shrimp, and devein, if desired.
- Drain spinach well, pressing between paper towels.
- Melt 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
- Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
- Stir in cream cheese and next 4 ingredients until blended; remove from heat.
- Stir in spinach.
- Melt remaining ¼ cup butter in a large saucepan over medium heat.
- Add flour, whisking constantly; cook, whisking constantly, 1 minute.
- Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
- Stir flour mixture into shrimp mixture.
- Spoon into prepared baking dish.
- Stack reserved phyllo sheets, coating each with cooking spray.
- Roll up, jelly-roll fashion, starting at long end, and cut into ¼-inch slices.
- Unroll each piece, and twist; arrange twists in a diamond pattern over casserole.
- Bake casserole at 400° for 14 minutes or until golden.
- Let stand 10 minutes.
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