Ocean Harvest I
Art Print
Gillette, Susan
Buy at AllPosters.com

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"The discovery of a new dish does more for the happiness of the
human race than the discovery of a star."
~ Anthelme Brillat-Savarin

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Fisherman's Catch IV
Art Print
McRostie, Kate
Buy at AllPosters.com
 

Michele’s Seafood Casserole

6 tablespoons butter
6 tablespoons flour
1 1/2 cups fish or seafood stock
or bottled clam juice)
1 cup milk
1/2 cup half-and-half
1 1/2 teaspoons seasoned salt or Cajun seasoning mix
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Tabasco sauce to taste
2/3 cup freshly grated good-quality Parmesan cheese
6 hard-boiled eggs, chopped
2 cups cooked rice, or 3 packages frozen white
and wild rice,such as Green Giant
1 1/2 pounds cooked, shelled shrimp
8 ounces fresh lump crabmeat, cooked, or
two 7-ounce cans, well-drained *
8 ounces fresh mushrooms, sliced
1 bunch green onions, peeled and sliced
2 tablespoons unsalted butter
1/2 cup dry white wine
Breadcrumbs
Freshly grated good-quality Parmesan cheese
Minced fresh parsley
Paprika

* Note: You may use all shrimp, all crabmeat, or
any combination of seafood and fish you desire.

In a large saucepan make a white sauce using 6 tablespoons butter, the
flour, fish or seafood stock, milk and half-and-half. Season with seasoned
salt or Cajun seasoning mix, white pepper, Worcestershire, dry mustard
and Tabasco to taste. Add 2/3 cup grated Parmesan cheese, the hard-
boiled eggs, cooked rice, shrimp and crabmeat.
In a skillet sauté the sliced mushrooms, and green onions in 2 tablespoons unsalted butter for several minutes. Add the wine and simmer until liquid
is reduced by about half. Add this mixture to the seafood-rice mixture.
Spoon mixture into a greased 3-quart casserole. Sprinkle the top with a mixture of bread crumbs, grated Parmesan cheese, minced fresh parsley
and paprika. Bake about 30 minutes at 350 degrees F.
Flavor will be enhanced if you prepare the casserole a day in advance, refrigerate, covered, and bring it to room temperature and bake next day. Serves 8 to 10.
 

Index - Seafood Recipe Archives
Daily Recipe Index
Recipe Archives Index