Curry Seafood Casserole

Name: Curry Seafood Casserole
Yield: 8 - 12 servings
Ingredients: 1 1/2 lb (675 g) large shrimp shelled and deveined; 1 1/3 lb (600 g) scallops; 3 cups (750 mL) white rice; Curry Sauce; 1/3 cup (80 mL) butter; 1/2 cup (125 mL) chopped green onions; 1/3 cup + 2 tsp (90 mL) all-purpose flour; 1 tbsp (15 mL) curry powder; Salt and pepper to taste; 1 1/2 tsp (7 mL) sugar; 1/4 tsp (1 mL) ground ginger; 1 cup (250 mL) chicken broth; 2 cups (500 mL) Milk; 1 tbsp (15 mL) lemon juice

Our dietitians' favourite

This is the Curry Seafood Casserole recipe.

Prep: 15 min
Cooking: 15 min - 25 min

Yields 8 - 12 servings

Ingredients

1 1/2 lb (675 g) large shrimp shelled and deveined
1 1/3 lb (600 g) scallops
3 cups (750 mL) white rice
Curry Sauce
1/3 cup (80 mL) butter
1/2 cup (125 mL) chopped green onions
1/3 cup + 2 tsp (90 mL) all-purpose flour
1 tbsp (15 mL) curry powder
Salt and pepper to taste
1 1/2 tsp (7 mL) sugar
1/4 tsp (1 mL) ground ginger
1 cup (250 mL) chicken broth
2 cups (500 mL) Milk
1 tbsp (15 mL) lemon juice

READY FOR REWARDS?

Preparation

Cook shrimp and scallops to taste.

Cook rice, according to cooking instructions on package. Set aside and keep warm.

Combine rice, shrimp and scallops in large serving platter and mix well. Reserve a few shrimp for garnish. Top with Curry Sauce and serve hot.

Curry Sauce:

In saucepan, sauté green onions in butter. Stir in flour and curry powder. Season to taste with salt and pepper. Mix well and add sugar and ginger. Gradually stir in dissolved chicken broth and milk.

Bring to boil while stirring. Reduce heat and simmer while stirring, until sauce thickens. Add lemon juice and mix well. Remove from heat and set aside.