Prep 30 mins
Cook 45 mins
Adapted from The Texas Cookbook and printed in the Dallas Morning News. Makes enough for a large party of 12. I haven't made this but it sounds like a seafood lovers dream! I have estimated times.
- 2 lbs shrimp, cleaned and peeled
- 1 lb scallops
- 1 lb crabmeat
- 1 1⁄2 cups white wine (Rhine is suggested)
- 1⁄4 lb butter
- 5 white onions, chopped fine
- 2 teaspoons paprika
- 2 1⁄2 cups breadcrumbs, soaked in
- 2 cups milk
- 3 cups cream
- 3 teaspoons salt (to taste)
- 1 teaspoon pepper (to taste)
- 2 dashes orange bitters
- Combine shrimp, scallop, and crab in 1 cup of wine in a saucepan. Bring to boil and cook over low heat for about 10 minutes, stirring every 2 to 3 minutes. Strain, reserving the stock; chop the shrimp and scallops fine.
- Melt the butter in a saucepan. Add onions and paprika and saute for about 15 minutes, stirring frequently. Squeeze the excess milk from the crumbs and discard milk. Add the breadcrumbs to the onions; add the reserved stock and mix well.
- Add chopped shrimp, scallops, crabmeat, cream, salt and pepper. Add 1/2 cup wine and cook over low heat for about 15 minutes. Add a couple dash of bitters.
- Note: This can also be placed in a casserole and sprinkled with parmesan cheese. Bake in a slow oven until thick and serve on a buffet table.