Seafood tetrazinni
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | cup | Sliced scallion |
| 5 | tablespoons | Flour |
| 2½ | cup | Chicken stock |
| ½ | cup | Clam juice |
| ½ | cup | White wine |
| ½ | cup | Heavy cream |
| ½ | teaspoon | Basil, dried; -=OR=- Chopped fresh Basil |
| 3 | cups | Cooked crab & shrimp mixed |
| ½ | cup | Grated Parmesan or Romano |
| 1 | cup | Sliced mushrooms |
| 1 | large | Garlic clove; minced |
| 8 | ounces | Vermicelli broken into 2\" lengths cooked and drained |
| Salt | ||
| Freshly ground pepper | ||
Directions
Heat a large skillet; add ¼ cup butter; when foam subsides, saute scallions until soft; stir in flour, coating well; whisk in stock, clam juice, wine, cream basil and seafood; stir in ¼ cup cheese and set aside; saute mushrooms in the remaining butter; add garlic, cooking to aroma; combine with seafood mixture and season with salt and pepper; add pasta and mix well; pour into a buttered 9 X 13 baking dish; top with remaining cheese; bake in a preheated 375F oven for 15 minutes.
MM:MK VMXV03A.