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Ahoy, mateys! I don’t know about you guys and gals but my ship is ready to set sail on the Seafood Casserole River.
Not only is this casserole seriously tasty but it’s low-carb, too!The ingredients are simple and filled with lots of yummy protein that only the wonders of the sea can give you. I whipped this casserole up in about 20 minutes and then allowed it to bake in the oven for around an hour. It came out piping hot, creamy as can be, and screaming for me to eat it. You are going to love how easy this stuff is to make!
I am super excited about the shrimp in this casserole, however, I have to leave our little pink friends of the sea out as my youngest child has a shellfish allergy. Maybe the next time the little guy goes to visit grandma I can make this casserole in its entirety. Do you have family members with shellfish allergies? What do you use in place of the shellfish when making a recipe like this? I just added more fish. The results were still amazing. Enjoy!
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Quick Tip: Cooking on a budget? Use only 1/2 pound of the shrimp and replace the other half with a lower costing fish.