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Seafood Newburg Rice Casserole
Melissa Hart

Seafood Newburg Rice Casserole

Sherry and paprika give this seafood bake its supper-club manners, but it's still a rice casserole underneath. Fold the shrimp in raw so it doesn't endure two full cookings. Pull the dish as soon as the shrimp are opaque and curled.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups cooked long-grain white rice
  • 4 tbsp unsalted butter
  • 8 oz white mushrooms sliced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup half-and-half
  • 1/4 cup dry sherry
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb medium raw shrimp peeled and deveined
  • 8 oz cooked lump crabmeat picked over
  • 1/2 cup fine dry bread crumbs

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish with 1 teaspoon of the butter.
  2. Spread the cooked rice evenly in the prepared dish.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat and cook the mushrooms for 6 to 8 minutes, until browned and dry.
  4. Add 1 tablespoon butter, stir in the flour and cook for 1 minute, then whisk in the milk and half-and-half gradually.
  5. Stir in the sherry, paprika, salt and pepper and simmer for 4 minutes, until the sauce coats a spoon.
  6. Fold the shrimp and crabmeat into the sauce, pour it over the rice and top with bread crumbs mixed with the remaining melted butter.
  7. Bake for 25 to 30 minutes, until the center bubbles and the shrimp are opaque and reach 145°F.
  8. Rest for 5 minutes before serving.