Seafood Newburg Casserole

• CASSEROLE
• 1 1/2 lbs medium raw shrimp, peeled, deveined and tails removed
• 2 lb fresh uncooked crabmeat or (6 ounce) cans crabmeat, canned
• 1/4 cup dry sherry
• 3/4 cup uncooked long-grain white rice
• 1 1/2 cups water
• 8 tablespoons butter
• 1 shallot, minced
• 1 (8 ounce) package fresh mushrooms, sliced
• 1/2 cup flour
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 pint half-and-half
• 1/2 cup milk
• TOPPING
• 1/4 cup butter, melted
• 1 cup Italian style breadcrumbs

1. In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
2. Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
3. Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
4. Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
5. Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
6. Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

shrimp, crabmeat, sherry, longgrain white rice, water, butter, shallot, fresh mushrooms, flour, seasoning salt, pepper, milk, topping, butter, italian style breadcrumbs

Taken from www.food.com/recipe/seafood-newburg-casserole-214959 (may not work)