| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Main dish |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sliced scallion |
| 5 |
tb |
Flour |
| 2 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Clam juice |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Basil, dried; -=OR=- Chopped fresh Basil |
| 3 |
c |
Cooked crab & shrimp mixed |
| 1/2 |
c |
Grated Parmesan or Romano |
| 1 |
c |
Sliced mushrooms |
| 1 |
lg |
Garlic clove; minced |
| 8 |
oz |
Vermicelli broken into 2" lengths cooked and drained |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
Heat a large skillet; add 1/4 cup butter; when foam subsides, saute
scallions until soft; stir in flour, coating well; whisk in stock, clam
juice, wine, cream basil and seafood; stir in 1/4 cup cheese and set aside;
saute mushrooms in the remaining butter; add garlic, cooking to aroma;
combine with seafood mixture and season with salt and pepper; add pasta and
mix well; pour into a buttered 9 X 13 baking dish; top with remaining
cheese; bake in a preheated 375F oven for 15 minutes.
MM:MK VMXV03A.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”