Easy Seafood Casserole
by Chef Jill Sandique’s family friend, Tita Betty Chicote-Garcia
Preparation Time: 15 minutes
Cooking Time: 10 to 15 minutes
Serves 6 – 8
1/2 cup olive oil
1 cup sliced onion
1 cup sliced celery
2 Tbsp minced garlic
4 small crabs, washed and drained
500 grams shrimps or prawns, washed and drained
2 cups mussels
2 cups clams
2 large squids, washed and drained
1 Tbsp LEA & PERRINS Worcestershire Sauce
1½ cups Heinz Tomato Ketchup
LEA & PERRINS Hot Pepper Sauce
2 tsp soy sauce
1 cup water, or as needed
sugar as needed
salt to taste
1. Peel the shrimps or prawns, leaving the heads and tails intact. Detach the carapace then cut the crabs in half. Slice the squid into rings. Set aside.
2. In a large, shallow pan, sauté the onion, celery and garlic in olive oil until aromatic. Add the crabs, then shrimps or prawns. Cook briefly then add the seafood, LEA & PERINS Worcestershire Sauce, Heinz Tomato Ketchup, LEA & PERRINS Hot Pepper Sauce, soy sauce and water. Mix well and cook just until done. Do not overcook. Season with sugar and salt.
3. Transfer to a serving bowl. Serve immediately.
Chef’s Tips: You may also serve this with 2 loaves of toasted baguette. Overcooking will make the seafood tough.