Ina Garten’s seafood casserole recipe is a favorite in my household…which is an understatement!
You get a rich combination of shrimp, halibut, and lobster paired with a creamy saffron sauce. What more can you ask for, right?
One tip to keep in mind is to use the freshest seafood you can find for the best taste.
And for a little extra flavor, try adding a hint of garlic to the sauce. Yum!
How to Make Ina Garten Seafood Casserole Recipe
This recipe blends simple ingredients with a few sleek techniques to create a flavorful dish.
You will prepare a luscious sauce to mix with the seafood, bake until bubbly, and end up with a delightful meal for any occasion.
Ingredients
- 1 cup Seafood stock
- 1 cup Heavy cream
- 1/2 cup White wine
- 2 tbsp Tomato puree
- 1/4 tsp Saffron threads
- 1 lb Shrimp (peeled and deveined)
- 1 lb Halibut (cubed)
- 1 cup Gruyère cheese (grated)
- 1/2 cup Parmesan cheese (grated)
- 1/2 cup Ritz cracker crumbs
- 3 tbsp Butter (melted)
- 1 tbsp Worcestershire sauce
- 1/2 tsp Garlic powder
Step-by-Step Instructions
Step 1:
Preheat your oven to 375°F, and arrange 4 individual gratin dishes on a baking sheet.
Step 2:
In a medium saucepan, combine the seafood stock, heavy cream, wine, tomato puree, and saffron.
Bring it to a gentle boil.
Step 3:
Add the shrimp to the boiling mixture, and cook for about 3 minutes.
Remove the shrimp and add the cubed halibut for another 3 minutes, then remove it.
Step 4:
In each gratin dish, layer shrimp and halibut, then sprinkle on Gruyère and Parmesan cheese.
Step 5:
Mix Ritz cracker crumbs, melted butter, Worcestershire sauce, and garlic powder.
Spread this mixture evenly over each dish and bake for 20 minutes or until golden on top.
Tips and Tricks for Making This Recipe
Don’t Overcook the Seafood
To avoid rubbery textures, ensure the shrimp and halibut are cooked only until just firm.
This method helps in retaining their juicy flavor and perfect tenderness.
Adjust Seasoning to Taste
Feel free to tweak the seasoning by adding a pinch more salt or a dash of pepper for a bolder flavor.
Taste as you proceed to suit your preference.
Use Alternative Cheeses
If Gruyère or Parmesan isn’t your favorite, you can replace them with cheeses like cheddar or fontina.
Remove Saffron if Unavailable
If saffron is hard to find, substitute with a pinch of turmeric for a similar color and mild flavor.
Make it Ahead
Prepare this casserole in advance, storing it in the refrigerator, and bake just before serving for convenient entertaining.
What to Serve with Ina Garten Seafood Casserole
Green Salad with Vinaigrette
A fresh green salad is always a great match with a rich seafood casserole.
You can use a mix of your favorite greens like arugula, baby spinach, or romaine.
Drizzle with a light vinaigrette to add a hint of acidity that balances the creaminess of the casserole.
Garlic Bread
For those who enjoy keeping it classic, garlic bread is a winning side for seafood casserole.
The crisp, buttery texture pairs seamlessly with the savory seafood, making each bite more enjoyable.
You can easily prepare this by toasting slices of baguette with garlic butter in the oven.
Roasted Brussels Sprouts
Try something a little different with roasted Brussels sprouts as a side.
Their crispy edges and slight bitterness provide a nice contrast to the creamy seafood dish.
Brush them with olive oil and sprinkle with a little sea salt before roasting them in the oven.
Lemon Herb Rice
Herbed rice with a touch of lemon zest is a delightful option that adds a fresh flavor note to every plate.
Cook your rice with a bit of chicken broth and mixed herbs, then finish with a sprinkle of lemon zest.
This light side dish complements the seafood flavors beautifully.
Cucumber Mint Salad
Cucumber mint salad will bring a refreshing, cool element to your meal.
Dice cucumbers and mix them with fresh mint leaves, a bit of red onion, and a splash of lime juice.
This salad is light and vibrant, perfect for a seafood feast.
Variations and Substitutions
Seafood Choices
You can use any seafood you like for this casserole. Try mixing shrimp, scallops, and white fish for a delicious combination!
If you prefer, clams or crab can be substituted to add more variety to the dish.
Dairy Alternatives
Heavy cream gives the sauce its richness, but you can swap it with half-and-half for a lighter option.
For a non-dairy version, coconut milk can introduce a hint of sweetness while keeping it creamy.
Wine Substitutes
If you don’t have white wine, chicken broth or even apple juice can add a different flavor.
Make sure to adjust any other seasonings to maintain the balance of flavors in your dish.
Saffron Alternatives
Saffron lends a unique flavor but can be pricey.
A pinch of turmeric offers a similar golden color without the cost, though the taste will differ slightly.
How to Store Leftover Seafood Casserole
Using Airtight Containers
To keep your leftover seafood casserole fresh, store it in a good-quality airtight container.
Make sure the container is sealed tightly to prevent any moisture from affecting the leftovers.
Pop the container into the refrigerator promptly to ensure maximum freshness.
Timing is Key
You should refrigerate any leftovers within two hours after cooking to maintain quality and prevent spoilage.
Eat the stored casserole within three days to enjoy the best taste and texture.
Keeping track of these timelines will help keep your meal safe to consume.
Freezing for Longer Storage
For those who love a bit of meal prep, consider freezing your seafood casserole leftovers.
Wrap the casserole in plastic wrap before placing it in a freezer-safe container.
This extra step will help prevent freezer burn and maintain flavor when you’re ready to enjoy those tasty leftovers.
Common Mistakes to Avoid
Overcooking Seafood
One of the biggest pitfalls is overcooking your seafood!
Make sure to keep an eye on them, as they cook quite quickly.
Skimping on the Sauce
Don’t scrimp on preparing a luscious and creamy sauce that complements the seafood.
A generous sauce makes all the difference to keep the casserole moist.
Ignoring Freshness
Always go for fresh ingredients, especially when it comes to seafood!
The flavors will shine brighter, and your taste will be much better.
ina-garten-seafood-casserole-recipe
- 1 cup Seafood stock
- 1 cup Heavy cream
- 1/2 cup White wine
- 2 tbsp Tomato puree
- 1/4 tsp Saffron threads
- 1 lb Shrimp peeled and deveined
- 1 lb Halibut cubed
- 1 cup Gruyère cheese grated
- 1/2 cup Parmesan cheese grated
- 1/2 cup Ritz cracker crumbs
- 3 tbsp Butter melted
- 1 tbsp Worcestershire sauce
- 1/2 tsp Garlic powder
- Preheat your oven to 375°F, and arrange 4 individual gratin dishes on a baking sheet.
- In a medium saucepan, combine the seafood stock, heavy cream, wine, tomato puree, and saffron.
- Bring it to a gentle boil.
- Add the shrimp to the boiling mixture, and cook for about 3 minutes.
- Remove the shrimp and add the cubed halibut for another 3 minutes, then remove it.
- In each gratin dish, layer shrimp and halibut, then sprinkle on Gruyère and Parmesan cheese.
- Mix Ritz cracker crumbs, melted butter, Worcestershire sauce, and garlic powder.
- Spread this mixture evenly over each dish and bake for 20 minutes or until golden on top.
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