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Seafood Botticellli

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Submitted by cairo_2002

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

1 237
CUP ML BUTTER
2 473
1 1
LARGE LARGE RED ONION
chopped
3 3
EACH EACH CELERY STALKS
chopped
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
chopped *
1 15
TABLESPOON ML GARLIC
chopped
1 15
TABLESPOON ML BASIL
sweet
½ 7.5
TABLESPOON ML TARRAGON LEAVES
1 15
TABLESPOON ML THYME *
1 5
TEASPOON ML RED HOT PEPPER SAUCE
1 473
PINT ML SOUR CREAM *
½ 237
2 473
CUP ML SEAFOOD STOCK *
½ 118
CUP ML WHITE WINE *
½ 226.8
POUND G MUSHROOMS
sliced
2 1E+1
TEASPOON ML SALT
1 453.6
POUND G SHRIMP
peeled
1 453.6
POUND G CRAWFISH TAILS *
1 473
PINT ML OYSTERS
stewing *

Directions

In large pot, melt butter.

Add flour, stirring until the mixture is a light brown color.

Turn down heat and add onions, celery, scallions and garlic.

Add seasonings.

Simmer for 10 minutes. Add sour cream and heavy cream, stock and wine.

Simmer 10 to 15 minutes.

Drain oysters or scallops but do not rinse.

Add the oysters, crawfish or scallops, shrimp, and mushrooms and salt.

Simmer for 10 minutes.

May serve over pasta, or on rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 409g (14.4 oz)
Amount per Serving
Calories 793 55% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 343mg 114%
Sodium 1797mg 75%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 14%
Sugars g
Protein 67g
Vitamin A 38% Vitamin C 16%
Calcium 11% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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