4 lbs shrimp, peeled and deveined

1 lb chopped sea clams

1 lb bay scallops

1 lb flake style imitation crabmeat

8 TB butter

1 tsp salt


In large saucepan, heat oil over medium heat.  Add peppers, onions and garlic.  Cook for 5 minutes.  Add chorizo and cook for 5 minutes. Add tomatoes with juice and cook for 5 minutes.  Add water, rice, and black pepper.  Mix well and bring to a boil.  Reduce heat to medium low, cover and cook for 20 minutes.  Add clams and juice, mix well and cook for 8 minutes.  Remove cover, remove from heat and let stand for 5 minutes.

Melt butter in medium sauce pan.  Add salt, black pepper, garlic, juice from clams and wine.  Stir and cook on medium heat for 5 minutes.  In large saucepan, on medium heat, add butter and olive oil.  Add crackers and stir well. Put shrimp, clams, scallops and crabmeat into a 4 quart casserole dish.  Spread cracker mixture on top.  Bake at 375 for 30 minutes.  Mix cracker mixture in seafood.  Sprinkle panko bread crumbs on top.  Sprinkle seasoned salt on top of panko. Bake for another 15 - 20 minutes or until shrimp is cooked.

Seafood Casserole

Yellow Rice with Clams

14 oz diced tomatoes, with juice

3 cups water

14 oz yellow rice, uncooked

1/2 tsp ground black pepper

16 oz fresh chopped clams, with juice

1 TB vegetable oil

2 medium red peppers, cut into bite size pieces

1 large sweet onion, cut into bite size pieces

1 TB chopped garlic

1/2 lb ground chorizo

1 tsp ground black pepper

1 tsp granulated garlic

1 cup dry white wine

2 sleeves Ritz crackers, crushed

3/4 cup panko bread crumbs

seasoned salt