Ocean Harvest I
Buy at AllPosters.com
La Belle Cuisine - More Seafood Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
"The discovery of a new dish does more for the
happiness of the
than the discovery of a star."
~ Anthelme Brillat-Savarin
Recipe of the Day Categories:
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Fisherman's Catch IV
Buy at AllPosters.com
Micheles Seafood Casserole
6 tablespoons butter
6 tablespoons flour
1 1/2 cups fish or seafood stock
or bottled clam juice)
1 cup milk
1/2 cup half-and-half
1 1/2 teaspoons seasoned salt or Cajun seasoning mix
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Tabasco sauce to taste
2/3 cup freshly grated good-quality Parmesan cheese
6 hard-boiled eggs, chopped
2 cups cooked rice, or 3 packages frozen white
and wild rice,such
as Green Giant
1 1/2 pounds cooked, shelled shrimp
8 ounces fresh lump crabmeat, cooked, or
two 7-ounce cans,
8 ounces fresh mushrooms, sliced
1 bunch green onions, peeled and sliced
2 tablespoons unsalted butter
1/2 cup dry white wine
Freshly grated good-quality Parmesan cheese
Minced fresh parsley
* Note: You may use all shrimp, all
any combination of seafood and fish you desire.
In a large saucepan make a white sauce using 6 tablespoons butter,
flour, fish or seafood stock, milk and half-and-half. Season with seasoned
Cajun seasoning mix, white pepper, Worcestershire, dry mustard
and Tabasco to taste. Add
2/3 cup grated Parmesan cheese, the hard-
boiled eggs, cooked rice, shrimp and crabmeat.
In a skillet sauté the sliced mushrooms, and green onions in 2
tablespoons unsalted butter for several minutes. Add the wine and simmer until liquid
reduced by about half. Add this mixture to the seafood-rice mixture.
Spoon mixture into a greased 3-quart casserole. Sprinkle the top
with a mixture of bread crumbs, grated Parmesan cheese, minced fresh parsley
Bake about 30 minutes at 350 degrees F.
Flavor will be enhanced if you prepare the casserole a day
in advance, refrigerate, covered, and bring it to room temperature and bake next day.
Serves 8 to 10.
- Seafood Recipe Archives
Recipe Archives Index