Seafood in a clay cooker
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozen shrimp cooked and shelled or |
| 2 cups canned | ||
| 1 | pint | Shelled oysters |
| 1 | cup | Cooked crab meat |
| 3 | tablespoons | Butter |
| ½ | pounds | Sliced mushrooms |
| 1 | Green pepper, chopped | |
| 2 | cups | Rich cream sauce |
| Salt and pepper | ||
| ½ | teaspoon | Minced parsley |
| 1 | small | Can pimiento, chopped |
| 2 | tablespoons | Dry white wine |
| 3 | tablespoons | Bread crumbs |
Directions
Soak lid of clay cooker. Heat oysters in their own liquor until edges curl, drain. Melt 2 Tb. butter in skillet and cook mushrooms and green pepper 4-5 minutes over medium heat. Make cream sauce with 3 T. butter, 3 T. flour, and 2 cups light cream or 1 cup light cream and 1 cup dry white wine. Season to taste and simmer a few minutes.
Stir in cooked mushrooms and pepper, parsley, pimiento, sherry and seafood. Pour in cooker, top with crumbs, dot with remaining tablespoon of butter. cover, put into cold oven and turn temperature to 425F. Bake for 30 minutes. From Schlemmertopf recipe book.
Formatted by Linda Caldwell