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“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:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 lbs shrimp, cleaned and peeled
  • 1 lb scallops
  • 1 lb crabmeat
  • 1 12 cups white wine (Rhine is suggested)
  • 14 lb butter
  • 5 white onions, chopped fine
  • 2 teaspoons paprika
  • 2 12 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.

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