Baked Seafood Casserole in a Ginger Cider Sauce recipe

Someone passed this on to me when I started to show interest in Weight Watchers points.

Baked Seafood Casserole in a Ginger Cider Sauce

Serving Size : 3  (7 points per serving)
1/2 lb scallops
1/2 lb shrimp
Ginger Cider Sour Cream Sauce:
1 tbsp unsalted butter
1/4 c leeks — washed and sliced
3 tsps flour
1/2 c apple cider — or apple juice concentrate
1 c lowfat sour cream
1 tbsp chopped parsley
1 tsp minced ginger
Seasoned Bread Crumbs:
1/4 c dry bread crumbs — was 1/2 c
1/8 c shredded lowfat cheddar cheese
1 tsp lemon juice
1 tbsp unsalted butter — melted

Make the Sauce:
Melt the butter in a saucepan and saute the leeks. Add the flour and stir to make a roux. Add the cider or apple juice concentrate, and stir until smooth. Stir in the sour cream, parsley, and ginger and simmer 5-10 minutes. Season with salt and pepper. Set aside.
Make the bread crumbs:
Combine the bread crumbs and cheese. Moisten with the lemon juice and melted butter. Season with salt and pepper. Set aside.

Place the fresh seafood in a 1 quart casserole dish. Pour the Ginger Cider Sour Cream Sauce over the seafood. Top the casserole with the Seasoned Bread Crumbs. Bake in a 450º F. oven for 15-20 minutes or until cooked. Serve. Enjoy.

Per serving: 296 Calories; 11g Fat (36% calories from fat); 31g Protein; 14g Carbohydrate; 167mg Cholesterol; 311mg Sodium

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