Seafood Tetrazinni Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter,
1 cup: Sliced scallion,
5 tbsp: Flour,
2 1/2 cup: Chicken stock,
1/2 cup: Clam juice,
1/2 cup: White wine,
1/2 cup: Heavy cream,
1/2 tsp: Basil, dried, -=OR=-
1 tsp: -Chopped fresh Basil,
3 cup: Cooked crab & shrimp mixed,
1/2 cup: Grated Parmesan or Romano,
1 cup: Sliced mushrooms,
1 large: Garlic clove, minced
8 ounce: Vermicelli broken into 2" lengths cooked and drained,
Salt,
Freshly ground pepper,
Directions:
Heat a large skillet; add 1/4 cup butter; when foam subsides,
saute scallions until soft; stir in flour, coating well; whisk in
stock, clam juice, wine, cream basil and seafood; stir in 1/4 cup
cheese and set aside; saute mushrooms in the remaining butter; add
garlic, cooking to aroma; combine with seafood mixture and season
with salt and pepper; add pasta and mix well; pour into a buttered 9
X 13 baking dish; top with remaining cheese; bake in a preheated 375F
oven for 15 minutes.
MM:MK VMXV03A.
Source from luhu.jp
saute scallions until soft; stir in flour, coating well; whisk in
stock, clam juice, wine, cream basil and seafood; stir in 1/4 cup
cheese and set aside; saute mushrooms in the remaining butter; add
garlic, cooking to aroma; combine with seafood mixture and season
with salt and pepper; add pasta and mix well; pour into a buttered 9
X 13 baking dish; top with remaining cheese; bake in a preheated 375F
oven for 15 minutes.
MM:MK VMXV03A.
Source from luhu.jp