Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy’s grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don’t over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what’s sure to be your new summer staple.

Quick Info

⏱️ Time varies • 🍽️ 8 servings • ⭐ 80%

Nutrition

913 cal • 55g protein • 60g carbs • 45g fat

Tags

[Dinner] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 1 medium loaf of sourdough bread (about 1 pound), roughly torn
• 8 tablespoons (1 stick) unsalted butter, melted, divided
• 1 cup shredded cheddar cheese
• 3 teaspoons kosher salt, divided, plus more to taste
• 4 cups plus 1 tablespoon dry white wine, divided
• 1 pound 16/20-count shrimp, peeled and deveined
• 1 pound large scallops
• 1 pound jumbo lump crabmeat
• 2 cups half-and-half
• 3 tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• 2 tablespoons ketchup
• 2 14-ounce cans of artichoke hearts, drained and chopped
• Chopped fresh chives, for garnish
• Lemon wedges, for serving

Instructions Preview

1. Preheat the oven to 350˚F (180˚C).
2. Spread the bread in a single layer on a ri…
3. Add the toasted bread to a food processor …

…and 10 more steps

---

Recipe by: Betsy Carter • From: Tasty