Baked Seafood Casserole in a Ginger Cider Sauce: 7
Dec 7, 2006 14:54:20 GMT -8
Post by sass91331 on Dec 7, 2006 14:54:20 GMT -8
Baked Seafood Casserole in a Ginger Cider Sauce
Shared by: Betsy Burtis
7 Points Per Serving
I made this recipe tonight and it is wonderful. It started out as 2 servings and 11 points each. I had banked some points this week so decided to try it. It easily serves 3 (and then is 7 points per serving), and probably 4 (but we have big appetites). See my notes at the end for more adjustments. Really out of this world, easy, and elegant enough for company. Oddly enough, I don't have a source at all for this one. Does anyone want to take credit for this?
Serving Size : 3
1/2 lb scallops
1/2 lb shrimp
Ginger Cider Sour Cream Sauce:
1 tbsp unsalted butter
1/4 c leeks -- washed and sliced
3 tsps flour
1/2 c apple cider -- or apple juice concentrate
1 c lowfat sour cream
1 tbsp chopped parsley
1 tsp minced ginger
Seasoned Bread Crumbs:
1/4 c dry bread crumbs -- was 1/2 c
1/8 c shredded lowfat cheddar cheese
1 tsp lemon juice
1 tbsp unsalted butter -- melted
Make the Sauce:
Melt the butter in a saucepan and saute the leeks. Add the flour and stir to make a roux. Add the cider or apple juice concentrate, and stir until smooth. Stir in the sour cream, parsley, and ginger and simmer 5-10 minutes. Season with salt and pepper. Set aside.
Make the bread crumbs:
Combine the bread crumbs and cheese. Moisten with the lemon juice and melted butter. Season with salt and pepper. Set aside.
Place the fresh seafood in a 1 quart casserole dish. Pour the Ginger Cider Sour Cream Sauce over the seafood. Top the casserole with the Seasoned Bread Crumbs. Bake in a 450ยบ F. oven for 15-20 minutes or until cooked. Serve. Enjoy.
If there are leftovers, they reheat well in a microwave, but this one doesn't freeze
Betsy's Notes: Made 3/5/00. Excellent. Seemed like too much bread crumb mixture, so next time I'll cut it to 1/4 c. and leave out the cheese (you didn't really notice it anyway).
Original recipe was for 2 servings, but it was easily three, even for our large appetites.
Per serving: 296 Calories; 11g Fat (36% calories from fat); 31g Protein; 14g Carbohydrate; 167mg Cholesterol; 311mg Sodium
Bon Appetit, Betsy Burtis Derry, NH
Shared by: Betsy Burtis
7 Points Per Serving
I made this recipe tonight and it is wonderful. It started out as 2 servings and 11 points each. I had banked some points this week so decided to try it. It easily serves 3 (and then is 7 points per serving), and probably 4 (but we have big appetites). See my notes at the end for more adjustments. Really out of this world, easy, and elegant enough for company. Oddly enough, I don't have a source at all for this one. Does anyone want to take credit for this?
Serving Size : 3
1/2 lb scallops
1/2 lb shrimp
Ginger Cider Sour Cream Sauce:
1 tbsp unsalted butter
1/4 c leeks -- washed and sliced
3 tsps flour
1/2 c apple cider -- or apple juice concentrate
1 c lowfat sour cream
1 tbsp chopped parsley
1 tsp minced ginger
Seasoned Bread Crumbs:
1/4 c dry bread crumbs -- was 1/2 c
1/8 c shredded lowfat cheddar cheese
1 tsp lemon juice
1 tbsp unsalted butter -- melted
Make the Sauce:
Melt the butter in a saucepan and saute the leeks. Add the flour and stir to make a roux. Add the cider or apple juice concentrate, and stir until smooth. Stir in the sour cream, parsley, and ginger and simmer 5-10 minutes. Season with salt and pepper. Set aside.
Make the bread crumbs:
Combine the bread crumbs and cheese. Moisten with the lemon juice and melted butter. Season with salt and pepper. Set aside.
Place the fresh seafood in a 1 quart casserole dish. Pour the Ginger Cider Sour Cream Sauce over the seafood. Top the casserole with the Seasoned Bread Crumbs. Bake in a 450ยบ F. oven for 15-20 minutes or until cooked. Serve. Enjoy.
If there are leftovers, they reheat well in a microwave, but this one doesn't freeze
Betsy's Notes: Made 3/5/00. Excellent. Seemed like too much bread crumb mixture, so next time I'll cut it to 1/4 c. and leave out the cheese (you didn't really notice it anyway).
Original recipe was for 2 servings, but it was easily three, even for our large appetites.
Per serving: 296 Calories; 11g Fat (36% calories from fat); 31g Protein; 14g Carbohydrate; 167mg Cholesterol; 311mg Sodium
Bon Appetit, Betsy Burtis Derry, NH