With fighters consistently sharing images of the beautiful waters and coastline in Abu Dhabi, I thought we might do our first seafood dish here on Fight Nights Feasts.
Prep time for today’s meal takes roughly 10-15 minutes and total cook time is under 30. Here’s how to make our version of a Seafood Casserole.
5 tablespoons of butter – divided
4 ounces mushrooms – sliced
1/2 pound of shrimp (cooked – buy fresh cooked)
8 ounces lobster meat (imitation will work)
8 ounces crab meat (you can buy jars in the fresh seafood section in your local grocer)
1/4 cup flour
2 cups mils
salt and pepper to taste
1/4 teaspoon paprika
2 teaspoons chives (you can use fresh or dried)
2 teaspoons parsley (fresh or dried)
3 tablespoons dry white wine or sherry
shredded parmesan cheese
Pre-heat over to 350 degrees
Melt 1 tablespoon of butter in non-stick pan. Add mushrooms and brown. Remove when tender.
In a buttered casserole dish, add all the seafood (shrimp, lobster, crab) and mushrooms. Stir.
Add remaining 4 tablespoons of butter to the saucepan you used for the mushrooms. When melted, stir in the flour. Cook for 2 minutes.
Add milk and stir constantly for 2 minutes.
Add all the seasonings, herbs, and wine. Stir. Sauce will thicken.
Stir the sauce into the seafood combo in the casserole dish. Sprinkle with parmesan cheese until covered.
Bake 20-25 minutes.
Then broil 1-2 minutes to brown the cheese.
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