Seafood botticellli (3 graces)

Yield: 5 Servings

Measure Ingredient
\N \N LISA HLAVATY
1 cup Butter
2 cups Flour
1 large Red onion -- chopped
3 \N Celery stalks -- chopped
1 bunch Scallions and tops --
\N \N 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
\N \N (FDGN81A)

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

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