Seafood Casserole Supreme
Source of Recipe
internet
List of Ingredients
1 Stick butter or margarine (1/2 cup)
2 c Half & half
1/4 ts White pepper
2 Chicken bouillon cubes, crushed
5 oz Sea Scallops
5 oz Peeled and deveined shrimp
5 oz Flounder fillets
3 tb Grated Parmesan cheese
1 1/2 c Flour
1/4 c White wine
2 ds Worcestershire sauce
5 oz Lump crab meat
Water Recipe
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.
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