Monday, December 23, 2013

Seafood Bake

Seafood Bake

Seafood Bake Ingredients:

1 large onion, diced
3 stalks of celery, diced
½ large red pepper, diced
½ large green pepper, diced
1 cup of lobster meat
12 cooked jumbo shrimp, cut into thirds*
2 cans of clam meat
2 cups of raw frozen scallops
1 tbsp Old of Bay Seasoning
½ cup of sherry or white wine
1 ½ tbsp of Seafood base*
1 cup of Chicken stock
2 cups of milk
1 pint of heavy cream
1 stick of butter
2 tbsp of butter
2 tsp minced garlic
1 tbsp olive oil
½ bag of egg noodles, cooked

Cracker Topping Ingredients

1 sleeve of snack crackers, (Ritz crackers)
1 tsp of paprika
4 tbsp of butter

Cracker Topping Instructions

In a small bowl crush cracker with your hand until loose and crumbly. Add butter and paprika mix well and set aside.

Seafood Bake Instructions:

In medium skillet melt 1 stick of butter, then stir in 1 cup of flour, continue to stir until flour is well incorporated, forming a thick paste and begins to smell like peanut butter.(This is a roux, be sure not to burn.) Then set aside.
In a large pot melt 2 tbsp of butter over medium high heat, add minced garlic, olive oil, Old Bay Seasoning, salt, pepper, celery, and onions, stir.  Sweat for 2 minutes.  Then stir in peppers and sweat for an additional 2 minutes.
Stir in milk, wine, chicken stock, seafood base*, and heavy cream bring to a boil then stir in roux.
Reduce heat to medium. Cook and continue to stir until thickens.  Stir in seafood, reduce heat to low and cook for 10 minutes. (You can serve as seafood soup at this point.)
Spray a large casserole dish, add noodles then ladle soup on top of noodles.  Cover the soup with cracker topping and place into 375 degree oven and bake until browned and bubbling.
Remove from the oven and let rest for 5 minutes then serve.

***Note if you can’t find seafood base: Use raw shrimp in your ingredients and follow below instructions. In a small pan bring to a boil 1 cup of water, 1 tsp of crab boil, and 1 tsp of pickling seasoning. Add shrimp and cook until shrimp turn opaque.  Drain water from shrimp into a small heat resistant container and set aside (seafood stock). Cool shrimp and remove shells, cut into thirds then set aside.

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