Royal Seafood Casserole Recipe

Always a favorite, Royal Seafood Casserole is a fantastic recipe in the Casserole section. Difference between a stew and Casserole? With stuff like seafood / casserole, not a lot!

Sorry Royal Seafood Casserole has no pic.

Royal Seafood Casserole Ingredients

Casserole Royal Seafood Casserole

  • 6 cups water
  • 1 1/2 pounds unpeeled medium-size fresh shrimp
  • 1/2 (7 ounce) package vermicelli or thin spaghetti
  • 1/3 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 2/3 cup chicken broth
  • 2/3 cup whipping cream
  • 3/4 cup shredded swiss cheese
  • 2 1/2 tablespoons dry sherry
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 (4 ounce) jar diced pimento, drained
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons slivered almonds
  • chopped fresh parsley (for garnish)
  • Method

  • Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse shrimp with cold water. Peel and devein shrimp; set aside. Cook vermicelli according to package directions; drain well, and set aside.
  • Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add Swiss cheese, sherry, salt and pepper, stirring until cheese melts. Remove from heat; add shrimp, vermicelli and pimento, stirring gently. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated. Broil 6 inches from heat 6 minutes or until lightly browned. Garnish with parsley about 1 inch around the edge.
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