Baked Seafood Cassero (Keto)

Ingredients

For the poached seafood

1 cup dry white wine
1 cup water
2 bay leaves
1/2 tsp Old Bay seasoning
12 oz shrimp
12 oz cod cut into 1" squares

For the vegetables

2 tbsp butter
2 stalks celery diced
green onion diced

For the sauce

1 tbsp butter
1/2 tsp xanthan gum
1 cup heavy cream
1/4 tsp salt

For the topping

4 oz Parmesan cheese shredded
1/4 cup almond flour
2 tsp old bay seasoning
1 tbsp butter
1 tbsp parsley

Directions

1. Preheat oven to 400
2. Remove shells and tails from shrimp, put in a large saucepan.
3. Cook shells on med=hi for a few minutes until brown spots appear
4. Add in the wine and continue cooking for a few more minutes
5. Strain out the shells and discard, return the liquids to the pot, add in the water, bay leaves, and old bay. Simmer for a few minutes.
6. Add in the shrimp, cover, and cook until barely opaque (it will get cooked more later). Using slotted spoon, remove shrimp and save for later.
7. Repeat the previous step with the cod. Save poaching liquid for later (Discard Bay leaves).
8. Meanwhile, melt 2 tbsp butter in another large saucepan. Add celery, stirring occasionally, until soft. Add in the green onion in the last few minutes.
9. Take the veggies out of the pot (Don't clean), mix with the partially cooked seafood in a baking dish.
10. Add the remaining 1 tbsp butter to the pot and when bubbling, mix in the xanthan gum. Add in the reserved poaching liquid, and bring to simmer. After it starts to thicken, stir in the heavy cream, continue to cook until it has a gravy-like texture. Pour over seafood and veggies in baking dish.
11. For the topping, mix topping ingredients in food processor, then sprinkle on top.
12. Bake for 20 minutes until top is crisp and brown.