Ingredients
1 1/2
lb. shelled deveined uncooked medium shrimp, tails removed
1/2
lb. fresh uncooked crabmeat or 2 (6-oz.) cans crabmeat, drained
1/4
cup dry sherry
3/4
cup uncooked regular long-grain white rice
1 1/2
cups water
8
tablespoons margarine or butter
1
shallot, minced
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2
cup all purpose or unbleached flour
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
1
pint (2 cups) half-and-half
1/2
cup milk
1/4
cup margarine or butter, melted
1
cup Progresso™ Italian Style Bread Crumbs
Preparation
In large bowl, combine shrimp, crabmeat and sherry; mix gently to coat. Cover; refrigerate 1 hour to marinate.
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
Meanwhile, melt 2 tablespoons of the margarine in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
Reduce heat to medium-low. Add remaining 6 tablespoons margarine; stir until melted. Lightly spoon flour to measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
