Seafood Casserole

Ingredients

• 1/2 pound unpeeled medium-size fresh shrimp
• 1 teaspoon olive oil
• 1/2 cup diced celery
• 1/4 cup chopped green pepper
• 1/4 cup sliced green onions
• 1 clove garlic, minced
• 2 cups sliced fresh mushrooms
• 1/4 pound bay scallops
• 1/4 pound fresh lump crabmeat, drained
• 2 tablespoons sherry
• 2 teaspoons lemon juice
• 1 (2-ounce) jar diced pimiento, drained
• 1/2 cup skim milk
• 1/4 cup plus 2 tablespoons nonfat mayonnaise
• 1/4 cup frozen egg substitute, thawed
• 2 tablespoons instant nonfat dry milk powder
• 2 teaspoons low-sodium Worcestershire sauce
• 1/8 teaspoon ground red pepper
• 1 cup cooked long-grain rice (cooked without salt or fat)
• 1 cup cooked wild rice (cooked without salt or fat)
• 2 tablespoons slivered almonds
• Vegetable cooking spray
• 1/4 cup fine, dry breadcrumbs

Preparation

1. Peel and devein shrimp; set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add celery, green pepper, green onions, and garlic; saute 3 minutes. Add mushrooms; saute 1 minute. Stir in shrimp and scallops; saute 3 minutes or until shrimp turns pink and scallops are opaque. Remove from heat; stir in crabmeat and next 3 ingredients.
3. Combine milk and next 5 ingredients in a large bowl; stir in seafood mixture, rices, and almonds. Spoon mixture evenly into 2 (7- x 5 1/4- x 1 1/2-inch) baking dishes coated with cooking spray; sprinkle evenly with breadcrumbs. Bake, uncovered, at 350° for 20 to 25 minutes or until hot and bubbly.