Seafood botticellli (3 graces)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| LISA HLAVATY | ||
| 1 | cup | Butter |
| 2 | cups | Flour |
| 1 | large | Red onion -- chopped |
| 3 | Celery stalks -- chopped | |
| 1 | bunch | Scallions and tops -- |
| Chopped | ||
| 20 | millilitres | Garlic -- chopped |
| 1 | tablespoon | Sweet basil |
| ½ | tablespoon | Tarragon |
| 1 | tablespoon | Thyme |
| 1 | teaspoon | Tabasco |
| 1 | pint | Sour cream |
| ½ | pint | Heavy cream |
| 2 | cups | Seafood stock |
| ½ | cup | White wine |
| ½ | pounds | Mushrooms -- sliced |
| 2 | teaspoons | Salt |
| 1 | pounds | Shrimp -- peeled |
| 1 | pounds | Crawfish or scallops |
| 1 | pint | Stewing oysters |
| (FDGN81A) | ||
Directions
In large pot, melt butter. Add flour, stirring until the mixture is a light brown color. Turn down heat and add onions, celery, scallions and garlic.
Add seasonings. Simmer for 10 minutes. Add sour cream and heavy cream, stock and wine. Simmer 10 to 15 minutes. Drain oysters or scallops but do not rinse. Add the oysters, crawfish or scallops, shrimp, and mushrooms and salt. Simmer for 10 minutes. May serve over pasta, or on rice. (wrv) Recipe By :
From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File