Seafood Casserole

• 1/2 pound unpeeled medium-size fresh shrimp
• 1 teaspoon olive oil
• 1/2 cup diced celery
• 1/4 cup chopped green pepper
• 1/4 cup sliced green onions
• 1 clove garlic, minced
• 2 cups sliced fresh mushrooms
• 1/4 pound bay scallops
• 1/4 pound fresh lump crabmeat, drained
• 2 tablespoons sherry
• 2 teaspoons lemon juice
• 1 (2-ounce) jar diced pimiento, drained
• 1/2 cup skim milk
• 1/4 cup plus 2 tablespoons nonfat mayonnaise
• 1/4 cup frozen egg substitute, thawed
• 2 tablespoons instant nonfat dry milk powder
• 2 teaspoons low-sodium Worcestershire sauce
• 1/8 teaspoon ground red pepper
• 1 cup cooked long-grain rice (cooked without salt or fat)
• 1 cup cooked wild rice (cooked without salt or fat)
• 2 tablespoons slivered almonds
• Vegetable cooking spray
• 1/4 cup fine, dry breadcrumbs

1. Peel and devein shrimp; set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add celery, green pepper, green onions, and garlic; saute 3 minutes. Add mushrooms; saute 1 minute. Stir in shrimp and scallops; saute 3 minutes or until shrimp turns pink and scallops are opaque. Remove from heat; stir in crabmeat and next 3 ingredients.
3. Combine milk and next 5 ingredients in a large bowl; stir in seafood mixture, rices, and almonds. Spoon mixture evenly into 2 (7- x 5 1/4- x 1 1/2-inch) baking dishes coated with cooking spray; sprinkle evenly with breadcrumbs. Bake, uncovered, at 350u0b0 for 20 to 25 minutes or until hot and bubbly.
4. To Serve Two: Thaw 1 casserole in refrigerator or microwave oven. Bake, uncovered, at 350u0b0 for 20 to 25 minutes or until hot and bubbly.

shrimp, olive oil, celery, green pepper, green onions, clove garlic, mushrooms, bay scallops, lump crabmeat, sherry, lemon juice, pimiento, milk, nonfat mayonnaise, frozen egg substitute, milk, worcestershire sauce, ground red pepper, rice, rice, almonds, vegetable cooking spray, breadcrumbs

Taken from www.myrecipes.com/recipe/seafood-casserole (may not work)