Creamy Seafood Casserole
Ground pistachios create a lovely complement to the crust in this heavenly seafood creation. Panko bread crumbs, originally used in Japanese cooking, are much crispier than regular bread crumbs, so be sure to use them if available.
- 4 servings
- 15 minutes
- 30 minutes
- 45 minutes
Ingredients
Casserole:
- 3/4 cup reduced-sodium, fat-free chicken broth
- 3 medium carrots, sliced diagonally
- 1 small bunch asparagus, cut diagonally into 2" pieces
- 1 cup 1% milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
- 1 pound medium shrimp, thawed if frozen, peeled and deveined, tails removed
- 3 scallions, thinly sliced
- 2 tablespoons snipped fresh dill
Crust:
- 1/2 cup shelled pistachios, finely chopped (not ground) in a food processor
- 1/4 cup panko bread crumbs
-
2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F. Spray a shallow 1 1/2-quart baking dish with olive oil spray.
- To prepare the casserole: Bring the broth to a boil in a large skillet over medium heat. Add the carrots and asparagus, cover, and cook, stirring often, for 3 minutes or until crisp-tender. Transfer to the prepared baking dish with a slotted spoon.
- Add the milk, salt, and pepper to the broth in the skillet and bring to a boil. Stir the cornstarch mixture again and add to the milk mixture. Cook, stirring constantly, until thickened. Reduce the heat to medium and stir in the shrimp, scallions, and dill. Bring to a simmer and pour into the prepared baking dish.
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To prepare the crust: Mix the pistachios and bread crumbs in a small bowl. Sprinkle evenly over the casserole. Drizzle with the oil. Bake for 15 to 20 minutes or until the shrimp are opaque and the casserole is bubbly.
