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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Adapted from The Texas Cookbook and printed in the Dallas Morning News. Makes enough for a large party of 12. I haven't made this but it sounds like a seafood lovers dream! I have estimated times. Ingredients:
2 lbs shrimp, cleaned and peeled |
1 lb scallops |
1 lb crabmeat |
1 1/2 cups white wine (rhine is suggested) |
1/4 lb butter |
5 white onions, chopped fine |
2 teaspoons paprika |
2 1/2 cups breadcrumbs, soaked in |
2 cups milk |
3 cups cream |
3 teaspoons salt (to taste) |
1 teaspoon pepper (to taste) |
2 dashes orange bitters |
Directions:
1. Combine shrimp, scallop, and crab in 1 cup of wine in a saucepan. Bring to boil and cook over low heat for about 10 minutes, stirring every 2 to 3 minutes. Strain, reserving the stock; chop the shrimp and scallops fine.
2. Melt the butter in a saucepan. Add onions and paprika and saute for about 15 minutes, stirring frequently. Squeeze the excess milk from the crumbs and discard milk. Add the breadcrumbs to the onions; add the reserved stock and mix well.
3. Add chopped shrimp, scallops, crabmeat, cream, salt and pepper. Add 1/2 cup wine and cook over low heat for about 15 minutes. Add a couple dash of bitters.
4. Note: This can also be placed in a casserole and sprinkled with parmesan cheese. Bake in a slow oven until thick and serve on a buffet table.
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