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Nutrition Facts
Serving Size 1 (230g) Recipe makes 4 servings The following items or measurements are not included below: fish
Calories 522
Calories from Fat 376		(72%)
Amount Per Serving		%DV
	Total Fat 41.8g	64%
	Saturated Fat 25.3g	126%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 317mg		105%
Sodium 351mg		14%
Potassium 333mg		9%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 0.0g	0%
	Sugars 0.8g
Protein 31.3g		62%
detailed view... how is this calculated?

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Creamy Seafood Casserole (Low Carb)

Recipe #47413 | 50 min | 10 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: ~*Miss Diggy*~
Nov 21, 2002

You can reduce the amount of shrimp to 1/2 a pound, but I LOVE shrimp!

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 cups heavy cream
1/4 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
3 teaspoons worcestershire sauce
2 tablespoons parmesan cheese
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 lb fish, cut in bite size pieces
1 lb shrimp

Directions

1
Heat cream in a saucepan, but do not boil.
2
Add all other ingredients, except for fish and shrimp.
3
Melt thoroughly.
4
Put fish in a 9x13-inch baking dish and then shrimp.
5
Pour sauce over top and bake at 350°F for 30 minutes, or until done.

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Featured Reviews for This Recipe

From: Alaska_Chick

On Mar 16, 2009

We thought this was just OK. I used shrimp and halibut and thought it would have been way better with just shrimp. I think the sauce overpowered the halibut, maybe too much worcestershire? If I make this again, I would probably reduce the amount of cream as the end result was very runny.

1 person found this review helpful

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From: Greyhound Lover

On Feb 7, 2009

This was fabulous! At first I thought it was a bit 'soupy' too but in fact it turned out perfect for the family because I added cooked baby potatoes in theirs, but kept mine low carb - so the extra sauce was wonderful. Everyone LOVED it. Hubby is most critical of everything and gave it 4.5 stars! I used Emmantal because I had no swiss, and I also used closer to 1/4 tsp. paprika. The harmony of flavors is very nice, but next time we will try a pinch of cayenne, and a wee bit more Worchester to see what that does. Thanks so much for posting! such a nice change from the ususal hamburger etc on low carb plans. Best fish I have had in a long time.

1 person found this review helpful

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From: Cathy Johnson

On Sep 3, 2003

This was very easy to make and really had a nice flavor but looks very bland when served--I added parsley to give it a little color. I used all shrimp and served it over pasta. My kids liked it just as well as the adults. If I was making it for myself I would add mushrooms and zucchini to liven it up and round it out a little--but then my kids wouldn't touch it!

7 people found this review helpful

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From: Kristiina

On Jan 7, 2008

We love shrimp in this house so this casserole went over great. I used 1lb of scollops for the fish and used ff half and half instead of heavy cream. I threw in some garlic and served over garlic toast and it came out fabulous, I will definitly make this again, but now I know I will have to double the recipe so everyone can have seconds!

5 people found this review helpful

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