Seafood casserole supreme
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter or margarine | |
| 2 | cups | Half & half |
| ¼ | teaspoon | White pepper |
| 2 | Chicken bouillon cubes, crushed | |
| 5 | ounces | Peeled and deveined shrimp |
| 5 | ounces | Flounder fillets |
| 3 | tablespoons | Grated Parmesan cheese |
| 1½ | cup | Flour |
| ¼ | cup | White wine |
| 2 | dashes | Worcestershire sauce |
| 5 | ounces | Sea scallops |
| 5 | ounces | Lump crab meat water |
Directions
To make roux, melt the butter and stir in flour and cook just until well blended. In a saucepan add the half & half, wine, pepper, worcestershire sauce and chicken bouillon cubes. Stir to mix and over medium heat, bring to a boil. Stir in slowly the roux and continue stirring over low heat until well blended and sauce thickens. Remove from heat and set aside. Cut flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2 minutes. Drain; place all seafood in buttered casserole dish, cover with the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven for 10 minutes or until Parmesan cheese is melted and casserole mixture appears bubbly.