| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Clay cooker, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh or frozen shrimp cooked and shelled or |
|
|
2 cups canned |
| 1 |
pt |
Shelled oysters |
| 1 |
c |
Cooked crab meat |
| 3 |
tb |
Butter |
| 1/2 |
lb |
Sliced mushrooms |
| 1 |
|
Green pepper, chopped |
| 2 |
c |
Rich cream sauce |
|
|
Salt and pepper |
| 1/2 |
ts |
Minced parsley |
| 1 |
sm |
Can pimiento, chopped |
| 2 |
tb |
Dry white wine |
| 3 |
tb |
Bread crumbs |
INSTRUCTIONS
Soak lid of clay cooker. Heat oysters in their own liquor until edges curl,
drain. Melt 2 Tb. butter in skillet and cook mushrooms and green pepper 4-5
minutes over medium heat. Make cream sauce with 3 T. butter, 3 T. flour,
and 2 cups light cream or 1 cup light cream and 1 cup dry white wine.
Season to taste and simmer a few minutes. Stir in cooked mushrooms and
pepper, parsley, pimiento, sherry and seafood. Pour in cooker, top with
crumbs, dot with remaining tablespoon of butter. cover, put into cold oven
and turn temperature to 425F. Bake for 30 minutes. From Schlemmertopf
recipe book. Formatted by Linda Caldwell
Posted to MM-Recipes Digest V4 #103 by "Griff" <wgriffin@ix.netcom.com> on
Apr 13, 1997
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”