Creamy Seafood Casserole That's Perfect for Lent Nights

Indulge in this comforting Seafood Casserole, perfect for Lent nights with succulent shrimp and scallops.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Seafood

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Seafood

1 pound Haddock Provides a firm texture; substitute with halibut or cod if desired.
1 pound Scallops Adds sweetness; can be omitted or replaced with shrimp.
1 pound Large Shrimp Contributes a rich flavor; smaller varieties can be used.

For the Sauce

1 cup Heavy Cream Creates a rich and creamy sauce; adjust to 3/4 cup for extra creaminess.
1 cup Shredded Swiss Cheese Provides creaminess and mild flavor.
1/4 cup Grated Parmesan Optional but recommended for flavor.

For Seasoning

3 cloves Garlic Enhances flavor.
1 teaspoon Paprika Adds warmth and depth.
to taste Sea Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

Equipment

Oven
baking dish
cooking spray

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Spray a 7 x 11 baking dish with cooking spray.
Cut the haddock into 1.5-inch chunks and arrange in the baking dish, then add large shrimp and scallops.
Season seafood with sea salt, pepper, and minced garlic.
Pour heavy cream over seafood, sprinkle shredded Swiss cheese and paprika on top.
Bake for 15 to 20 minutes until shrimp are pink and the top is golden.
Let cool for a couple of minutes before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

This casserole is perfect for gatherings and can be prepared ahead of time. Store in the fridge for up to 3 days or freeze for up to 3 months.

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