Seafood Botticellli
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cup |
all-purpose flour
|
|
| 1 | large |
red onion
chopped |
|
| 3 | each |
celery stalks
chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | tablespoon |
basil
sweet |
|
| ½ | tablespoon |
tarragon leaves
|
|
| 1 | tablespoon |
thyme
|
*
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | pint |
sour cream
|
*
|
| ½ | pint |
heavy whipping cream
|
*
|
| 2 | cup |
seafood stock
|
* |
| ½ | cup |
white wine
|
*
|
| ½ | pound |
mushrooms
sliced |
|
| 2 | teaspoon |
salt
|
|
| 1 | pound |
shrimp
peeled |
|
| 1 | pound |
crawfish tails
|
*
|
| 1 | pint |
oysters
stewing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | large |
red onion
chopped |
|
| 3 | each |
celery stalks
chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 15 | ml |
garlic
chopped |
|
| 15 | ml |
basil
sweet |
|
| 7.5 | ml |
tarragon leaves
|
|
| 15 | ml |
thyme
|
*
|
| 5 | ml |
red hot pepper sauce
|
|
| 473 | ml |
sour cream
|
*
|
| 237 | ml |
heavy whipping cream
|
*
|
| 473 | ml |
seafood stock
|
* |
| 118 | ml |
white wine
|
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 1E+1 | ml |
salt
|
|
| 453.6 | g |
shrimp
peeled |
|
| 453.6 | g |
crawfish tails
|
*
|
| 473 | 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.
