Ocean Seafood Casserole Recipe

1/3 cup 1 pound 1 green 1 large 1/2 cup 1 clove 2 cups 3/4 cup 1 can 1 1/2 cups 12 ounces canned 1/2 teaspoon 1/8 teaspoon 1/8 teaspoon 1 cup 1/4 cup 1 tablespoon

butter shrimp, raw pepper, chopped onion, chopped celery, sliced garlic, minced cracker crumbs half and half cream of mushroom soup cooked rice crab meat salt pepper cayenne pepper cracker crumbs butter parsley flakes nonstick pan spray

Oven Temp: 375° Recipe Cooking Time: 30 minutes Pan Type: 2 quart casserole dish

Ocean Seafood Casserole Directions Preheat your oven. Peel and de-vein the shrimp, set aside. In a large skillet melt the butter. Sauté the green peppers, onion, garlic and celery until tender. Add the shrimp and cook until pink. Add the soup, cooked rice, crab, cracker crumbs, half and half, salt, pepper and cayenne pepper. Stir well to blend. Spray pan with nonstick pan spray. Spoon the seafood mixture into prepared pan. Melt the second amount of butter in small saucepan. Add the cracker crumbs and parsley. Mix well and sprinkle over top of seafood mixture. Bake in hot oven for the allotted time. Recipe Serves: 6 – 8

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!