Texas Shrimp Stew

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.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.