Baked Stuffed Seafood Casserole Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
• Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
• Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
• Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
• Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Steps:

• Drizzle olive oil diagonally across 8 1/2 x 11" pan.
• Divide 1 butter stick into approximately 9 pads of butter and scatter over the bottom of the pan.
• Divide haddock into 1" thick pieces and layer above pads of butter leaving minimal spacing in the pan.
• Layer with Ritz Stuffing Mix* #1.
• (Will be needing 2 mixes).
• Stuffing Mix*:.
• 2 sleeves Ritz Crackers (crumbs) set aside in a mixing bowl.
• In a small pan, saute 2 Tablespoons Olive Oil, 1 stick of butter, 3 Tablespoons chopped onion and 2 pressed garlic cloves. When onions appear "clear", pour liquid mixture into mixing bowl containing cracker crumbs and mix well coating all crumbs.
• In a family size skillet pan, saute 2 Tablespoons Olive Oil, 1 stick of butter, 3 Tablespoons chopped onion and 3 pressed garlic cloves along with 1/2 pound shrimp, 1/2 pound bay scallops, 1/2 pound cubed imitation crabmeat, 1 pound whole baby clams (and optional 2 chopped lobster tails), if you have any leftover haddock, cut into smaller pieces and add to skillet as well. Let simmer on medium low for about 15 minutes and layer seafood mixture next into the pan.
• Add your second and final layer of Ritz Stuffing Mix*.
• Cover with foil and bake at 350°F for 60 minutes.
• Enjoy!

Steps:

• In a well-buttered 9x13-inch baking dish, layer seafood in the order listed; cover with cheese.
• Mix together the Ritz cracker crumbs, butter and Worcestershire sauce; spread over the cheese, covering top.
• Bake uncovered at 350°F for 45 minutes. Serve the casserole with a wedge of lemon.
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