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West Coast Cod and Shrimp

West Coast Cod and Shrimp

Lynseey

"If you crave seafood, try this!"
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Ingredients

1 h 20 m servings 730 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 730 kcal
  • 37%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 275 mg
  • 92%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
  3. Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
  4. Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
  5. Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.

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Reviews

Read all reviews 51
  1. 61 Ratings

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Most helpful positive review

I tried this (with the following modifications) and it was LOVED by all. I substituted a can of evaporated milk for the heavy cream, added 1 teas. of tarragon and baked it uncovered. It lowere...

Most helpful critical review

Three stars as written, as I see this recipe as only the foundation or starting point for a finished dish. I used halibut rather than cod, but that's neither here nor there and doesn't affect t...

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Least positive
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Three stars as written, as I see this recipe as only the foundation or starting point for a finished dish. I used halibut rather than cod, but that's neither here nor there and doesn't affect t...

I tried this (with the following modifications) and it was LOVED by all. I substituted a can of evaporated milk for the heavy cream, added 1 teas. of tarragon and baked it uncovered. It lowere...

Absolutely oustanding - so rich and elegant, but so easy to make. I made it pretty much as written - cut back on the parsley as we aren't huge fans - but I'm sure it would work just as well with...

I made this recipe exactly as stated and I found the dill to be wayyyyy too overpowering for the rest of the ingredients :( So unless you're a big dill fan I'd cut back on it, other than that th...

OBVIOUSLEY THIS IS ....GREAT STUFF IT IS SO YUMMY AND CUTE

This is really good! After reading other reviews, I doubled the sauce. It took a little tweaking to adjust the seasoning to my liking - I added red crushed pepper for spice and extra butter for...

I read some reviews before making this dish and I took some of the advice. I am not a fan of dill so I used some dried tarragon instead. I also added a dash of sherry and I am glad I did. The ...

I made this using half and half intsead of the heavy cream, and 1 tsp dried dill instead of fresh, and it was amazingly good. It tasted like something you would pay a lot for at a restaurant, ye...

This recipe really was delicious! I used dry dill and only sprinkled it on for a bit of flavor rather than overpowering the simple ingredients, and it was great. My one complaint was that the ...

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