I’m not the kind of person to receive requests for hair or makeup tips. I am however the kind of person who gets asked to share recipes though! Every second Friday is fancy homemade dinner night in the MacNeil Household. This past weekend I made a seafood casserole. If you’re lucky enough to live in Nova Scotia, this is a pretty cheap dish to make. Chowder packs can be purchased from Sobey’s for under five bucks this time of year. I like to add extra shrimp and scallops but you can omit the extras and just add another sleeve of chowder mix if you wanted to keep it a little more budget friendly. Here’s the step by step guide to making the dish.
1 pound chowder pack ( mine was a mix of haddock, salmon & lobster)
1 pound cooked shrimp with the tails removed
1 pound fresh scallops
2 tbs butter
2 cloves of garlic minced
1 tsp red chili flakes
Juice of one lemon
1/2 cup white wine
3/4 cup whipping cream
2 tbs flour
1/2 cup fresh grated parmesan cheese
5 large potatoes whipped.
Peel and boil potatoes. Once potatoes are cooked, use an electric mixer to whip potatoes, set aside to cool.
In a large frying pan, melt butter sauté garlic and chili flakes. When garlic begins to soften add all the seafood and coat with the mixture. Add in lemon and white wine.
Once the seafood has fully cooked add in the whipping cream and whisk in flour. Cook over high heat for five minutes. Once the mixture has thickened, add the cheese continue to boil over heat, scraping bottom of pan and sides with a wooden spoon to avoid scorching.
Pour the mixture in a large casserole pan.
Pipe the potatoes onto the seafood mixture and place in the oven for 45 minutes at 350.
The tops of the potatoes will crisp up and turn golden.
I like to serve this with a side Caesar Salad.