Ina Garten Seafood Casserole Recipe
Ina Garten's seafood casserole brings a warm, briny mix that always reminds me of East Coast kitchen smells on a cold evening. Mmm.I give the seafood a quick sear first—it locks in the texture and keeps it from turning rubbery after baking.The thing about this dish that works so well is how everything comes together in one pan without tasting muddled.Panko with a drizzle of butter gives the top a golden crust—just scatter it across evenly for the best finish.I skip pre-shredded cheese and grate it myself—it melts cleaner and doesn’t give off that waxy coating when baked.A small pinch of cayenne in the cream mix adds just enough edge without overpowering the rest of the seafood!
Servings: 4
Ingredients
- 1 lb Shrimp peeled and deveined
- 1 lb Scallops
- 1/4 lb Lump Crabmeat
- 1 cup Leeks chopped
- 1 tbsp Garlic minced
- 1/2 cup White Wine
- 1 cup Heavy Cream
- Pinch of Saffron
- 1/4 cup Tomato Puree
- 3 tbsp Butter
- Salt and Pepper to taste
- 1/2 cup Gruyere Cheese grated
- 1/2 cup Panko Breadcrumbs
Instructions
- Preheat your oven to 375°F.
- Prepare a baking dish by lightly greasing it with butter.
- In a saucepan, combine the stock, cream, wine, tomato puree, and saffron.
- Bring it to a simmer to let the flavors meld together.
- Melt butter in a large skillet over medium heat.
- Add the leeks and garlic, sautéing until softened.
- Quickly toss in the shrimp and scallops, cooking for just a minute.
- Place the seafood mixture evenly in the greased baking dish.
- Gently pour the creamy sauce over the seafood and add the crabmeat.
- Mix the Gruyere cheese and breadcrumbs together, then sprinkle evenly on top.
- Bake for 25-30 minutes or until the topping is golden and bubbling.