Recipe Categories
Seafood
Shrimp Casseroles

Granny's Crab Shrimp Fish Scallop Casserole

1 stk butter or margarine 
2 cup Half & half 
1/4 tsp White pepper 
2 x Chicken bouillon cubes, crushed 
5 oz Sea Scallops 
5 oz Peeled and deveined shrimp 
5 oz Flounder fillets 
3 tbl Grated Parmesan cheese 
1 1/2 cup Flour 
1/4 cup White wine 
2 dsh Worcestershire sauce 
5 oz Lump crab meat 
    Water 

 Method : 
To make roux, melt the butter and stir in flour and cook just until well blended. In a saucepan add the half & half, wine, pepper, worcestershire sauce and chicken bouillon cubes. Stir to mix and over medium heat, bring to a boil. Stir in slowly the roux and continue stirring over low heat until well blended and sauce thickens. Remove from heat and set aside. Cut flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2 minutes. Drain; place all seafood in buttered casserole dish, cover with the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven for 10 minutes or until Parmesan cheese is melted and casserole mixture appears bubbly.

1866
Alfred Nobel invents dynamite (patented in Britain, 1867). Seven Weeks' War: Austria defeated by Prussia and Italy.