Seafood Dressing I PDF Print E-mail
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Thursday, 23 June 2011 00:12

Uncle Ralph Serve on trout, snapper, or flounder 1 stick butter 2 TBS olive oil 2 medium white onions, finely chopped 3 stalks celery, finely chopped 2 cups mall peeled shrimp, chop if too large 2 small cans (jars) mushrooms...

 

Serve on trout, snapper, or flounder

  • 1 stick butter
  • 2 TBS olive oil
  • 2 medium white onions, finely chopped
  • 3 stalks celery, finely chopped
  • 2 cups mall peeled shrimp, chop if too large
  • 2 small cans (jars) mushrooms sliced
  • ½ # lump crabmeat, shells removed
  • 2 bay leaves
  • 2 TBS Worcestershire sauce
  • 1 cup heavy cream or half n half
  • 1 cup seasoned breadcrumbs
  • Salt and pepper to taste
  • 6 oz white wine
  1. Season fish, place on baking dish at 375° for about 7 minutes (not quite cooked); remove from oven and set aside
  2. Sauté onion and celery in butter and olive oil in skillet
  3. Add shrimp, mushrooms; cook until shrimp have turned pink
  4. Add crabmeat, bay leaves, Worcestershire, and cream (slowly) and continue cooking for 5 minutes
  5. Add wine and cook an additional 4 minutes; remove from heat
  6. Fold in bread crumbs; use large serving spoon to place mound of dressing on each filet
  7. Return fish to top shelf of oven and broil with oven door partially open; maintain vigilant watch and remove from oven when top of dressing begins turning brown
  8. Garnish with lemon slice and sprig of parsley

Serves 6-8

 

Last Updated on Tuesday, 19 July 2011 03:12