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Recipe: Seafood Stew
Similar Categories: Seafood, Stew
2 pounds raw shrimp, peeled and deveined
1 pound scallops
1 pound flaked crab meat
1 cup white wine
2 cups milk
2 1/2 cups soft bread crumbs
1/2 cup (1 stick) butter or margarine
5 white onions, finely chopped
2 t. paprika
3 cups cream
3 t. salt
1 t. white pepper
Dash orange bitters
Combine the shrimp, scallops, crab meat and wine in a pan. Bring to boil and
cook over low heat for about 10 minutes, stirring every 2 to 3 minutes.
Strain, reserving the stock. Combine milk and bread crumbs and set aside to soak.
Finely chop the shrimp and scallops. In a large pan, melt butter over low heat
and sauté onions and paprika for about 15 minutes, stirring frequently. Squeeze
the excess milk from the crumbs and discard milk. Add the bread crumbs and
reserved stock to the onions mixing well. Add chopped shrimp, chopped scallops,
crab meat cream, salt and white pepper. Cook over low heat for about 15
minutes. Add a couple of dashes of orange bitters and serve. Serves 12
>From The Puddin' Hill Cookbook
1 pound scallops
1 pound flaked crab meat
1 cup white wine
2 cups milk
2 1/2 cups soft bread crumbs
1/2 cup (1 stick) butter or margarine
5 white onions, finely chopped
2 t. paprika
3 cups cream
3 t. salt
1 t. white pepper
Dash orange bitters
Combine the shrimp, scallops, crab meat and wine in a pan. Bring to boil and
cook over low heat for about 10 minutes, stirring every 2 to 3 minutes.
Strain, reserving the stock. Combine milk and bread crumbs and set aside to soak.
Finely chop the shrimp and scallops. In a large pan, melt butter over low heat
and sauté onions and paprika for about 15 minutes, stirring frequently. Squeeze
the excess milk from the crumbs and discard milk. Add the bread crumbs and
reserved stock to the onions mixing well. Add chopped shrimp, chopped scallops,
crab meat cream, salt and white pepper. Cook over low heat for about 15
minutes. Add a couple of dashes of orange bitters and serve. Serves 12
>From The Puddin' Hill Cookbook
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