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Title: Seafood Casserole Supreme
Categories: Casserole Shrimp Fish Scallops Crabcas
Yield: 1 Servings
| 1 | Stick butter or margarine | |
| 2 | c | Half & half |
| 1/4 | ts | White pepper |
| 2 | Chicken bouillon cubes, crushed | |
| 5 | oz | Sea Scallops |
| 5 | oz | Peeled and deveined shrimp |
| 5 | oz | Flounder fillets |
| 3 | tb | Grated Parmesan cheese |
| 1 1/2 | c | Flour |
| 1/4 | c | White wine |
| 2 | ds | Worcestershire sauce |
| 5 | oz | Lump crab meat |
| Water |
To make roux, melt the butter and stir in flour and cook just until well
blended. In a saucepan add the half & half, wine, pepper, worcestershire
sauce and chicken bouillon cubes. Stir to mix and over medium heat, bring
to a boil. Stir in slowly the roux and continue stirring over low heat
until well blended and sauce thickens. Remove from heat and set aside. Cut
flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2
minutes. Drain; place all seafood in buttered casserole dish, cover with
the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven
for 10 minutes or until Parmesan cheese is melted and casserole mixture
appears bubbly. Posted to recipelu-digest by GramWag previous next