| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Casserole, Shrimpcas, Fishcas, Scallopcas, Crabcas |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <GramWag@aol.com> on Mar 18, 1998
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