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Learn how to make a Shrimp and Scallop Country Casserole.
Tags:cooking lessons,cooking recipes,cooking tutorials,country casserole scallops,dave can cook,jaybobed,Shrimp,shrimp and scallop
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Dave Killer: Hello! This is Dave. Cooking with Dave again. I’m the world’s greatest chef. Cooking with Dave, cooking a Casserole today and David from Dallas, Texas he said, “Hey Dave, can you cook a Tuna Casserole? I said no because I don’t know like to Tuna Casserole, but I can cook Casserole and you can use Tuna or you can use chicken or you can use turkey as whatever you want.
I’m going to use some Shrimp and some scallops. Shrimp and scallop Casserole, it’s a local liking dish, put your down trials with Tuna, it’s a wonderful as we like lots. Obviously, you know we are going to take some Shrimp, a two cup Shrimp, balloon core pound scallops, green pepper onion, garlic we’ll put it on an get it, we are going to take about two cup rice, we are going to put rice in this time when Casserole always stick aside with the baking dish, stocking to from about 30 minutes on 400 and it’s going to be a Casserole, this going to be wonderful. And I think when I chosen to me to do this thing. And it’s bread crumb with Parmesan cheese on top. Let me show you how to do.
Alright, start with I’m going to bowl the shrimp, just water boiling and this is about two pounds of shrimp. I peeled that the vein did washed off, its nice, it’s ready to go, I’m just going to dump it right into our water, we are going to cook; boil it just a little bit. Our shrimp is done and that’s been ready for our Casserole. Look at your shrimp to boil five to six minutes or so, they are nice and pink, you can go ahead and take them off, drain the water off them and now they will have ready to go into our Casserole and then we are going to get our scallops. I’m not using everything ready. There is a whole chop of onion, put it right down little of baking rigs that I’ve left over, cook the bacon.
One chop of onion will start swiping that out. We’ll go ahead -- I don’t know one, two colors three, take those spoons garlic, and I’m going ahead, one chopped up green pepper. Then you could put whatever you want in this vegetable, you want to put a red pepper and then you can want to put some cayenne anything you like, you can put in there. Hey, we are also going to add some celery like wild celery, onion, garlic, celery and peppers. Oh! We got to going on, and we got soft heat these things, let’s get them sweating out real nice, get them glazed with that baking grease that we have got there in the pan, just get them all together.
Now, we are going to add some salt and pepper, pepper, a little salt. Once you fill all our vegetables sweeten out, salty, want to cook them just a little bit good, but going on burned so I just want to get them all caramelized together sounds one. Remember, if we cook soup or Casserole something like this, all our flavors coming right from our root vegetables we like it all our root vegetables into Casserole, this is what we guys do it, that’s why we get our flavors coming together onions and garlic, salt, and pepper.
Well, that’s what our -- this is going to look like this right here, but then we’ll go put the rice and shrimp and scallops one more do, scallops I’m going to cook them and put some salts and put my vegetables. But once I’ve got out my vegetables nice and going well sauté almost about ready to take them up, I don’t cook some scallops too long, I want to put about a half a pound, it can be a half pound. The scallops in there and its 30 minutes in the cook downs; I’m going to cook them a whole lot, just remember we cook this thing in an oven for about 30 minutes.
I’m just going to cook more in the oven, at almost scallops should be turned up, ready to confirm, it’s not the soft, but they are oven up put them in there, look like it’s more firm, I’m going to cook about three, four minutes. I’ll do that and I’ll show you what that looked like. And I pretty much keep stirred these things constantly because I don’t want to burn or even it’s scotch or anything like that -- about medium high heat and I’m just to keep stirring them because I don’t want them to get brown and end up like that you want my Casseroles. I want it to look nice like it had been in Casserole nice scratch like this.
So, I keep stirring while cooking it and it is coming together just cooking up for couple of minutes and scallops that you kind of done, kind of nice and then what I’m going do is I’m just going to put these into big mixing bowl and we mix it all together. I’ll take my salted vegetables and scallops, put it right into our mixing bowl and I am going to cheat a little bit, I am going to take a little bit of what I cooked earlier and put it in there and just mix it around gives little bit of flavor. Make sure we have some baking flavor, now we are going to take some diced tomatoes, put canned diced tomatoes in there.
And we are going to take two cups of cooked rice and especially, which rice you want. I just use some long grain white rice, cooked it with two cups of it, and we’ll go take our two pounds of shrimp, dump them right on there and now we just want to mix all those together, everything all those sauteed vegetables, the peppers and the celery and onions and the garlic; some baking flour throw it out there and we are going to put this into two egg baking dish, as baking. Now one of the tricks and this is going to be, we’ll add a little liquid to it, I’m going to add little chicken stuff to this and little bit more moisture in that have so I’m just probably going to bake out there.
Okay, I’m going to add this about a cup chicken stock; this give me a little bit of moisture, so I want them in the oven, it’s kind of dry on the oven and save the moist you have stirred all of that sort of nice sort of nice see that, there is Casserole I’m going to put in an oven on 400 degrees about 30 minutes and it’ll be Casserole. Okay, so take our grease baking dish bread baking dish and that’s going to double mixture right into our Casserole baking pan, oh that smells wonderful you would be able to smell it’s flavors, celery and the peppers and the onions everything is going to through, look at that go ahead what you call a local Casserole right there we are not finished yet, but we got to chop this bad boy off.
Alright, so put it in our dish there and then. Okay, it’s quick cooking with Dave; cooking low country Casserole. I hope you’ll like it, I hope you’ll enjoy it and cook this very good and you use this one every time being this time you want to -- this is basic Casserole, you can put Tuna and you can put turkey, you can put chicken, you could put whatever you want in this Casserole that’s going to be very, very good. You could put more seafood a lot little country casserole, seafood casseroles, they’ll also put shrimps, they’ll also put oysters, they’ll put scallops, don’t put some fresh meats and loaf meats crumb. I put this shrimp in the scallops that I bought the best in the stores as well I can add it, they were on sale, the looked like they were fresh, I said cool and the shrimps already been banged out and that was pretty and wash it before you cook it.
So you just can do let me know how it goes, let me know David from Texas, let me know how do you like Casserole, try it up and do it video if you want 0:09:15. I like the video response that I think it pretty cool. Alright, you all have a great day. Thanks.