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
Procedure:
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.
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