Thursday, August 26, 2010

Seafood Casserole

There's a note addressed to "Gert" at the bottom, advising to use croutons on top instead of breadcrumbs. Your call!

Seafood Casserole

1/4 lb butter
3 TB flour
1/2 cup sliced mushrooms
1/2 cup chopped onions
2 cups milk/cream
salt and pepper to taste
2 TB parsley, chopped
1 lb scallops
1 lb crabmeat
1 lb shrimp, cleaned
1 lb lobster meat
1 cup white wine
buttered dry breadcrumbs

-Brown butter and flour (like a roux).
-Add sliced mushrooms and onions.
-Add milk and cream and seasoning. Thicken, then add parsley.
-In casserole dish, place scallops and cover with cream sauce.
-Layer crabmeat, and cover in sauce. Layer more scallos, sauce. Shrimp, sauce. Lobster, sauce.
-Sprinkle with paprika.
-Bake at 350 for 15 minutes.
-Remove from heat, add wine and stir. Cover with breadcrumbs.
-Bake at 400 for 5-10 minutes until the top browns.

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