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| Joyce’s Recipe |
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Florida Seafood au Gratin
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A seafood medley designed to make your taste buds sing!
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3 to 4 ounces red snapper (fillet), cooke
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10 to 12 shrimp (30 count), boiled, shelled, and deveined
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3 to 4 ounces blue crab or king crab, cooked and picked over for shells and cartilage
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Butter or margarin
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Thick white sauce, enough to cover (use your favorite recipe)
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2 to 3 ounces cheddar cheese, sliced or in strips
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Paprika
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| 1. |
Place red snapper in one end of oblong casserole dish. Place shrimp in middle and crab meat on other end. Spread with dabs of butter. |
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| 2. |
For au Gratin Sauce, first spread thick white sauce over top of seafood. Then add layer of cheddar cheese. Sprinkle with paprika.
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| 3. |
Heat until warmed through, about 5 to 10 minutes, at 300ç to 350ç F. |
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Serves: 1
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| Preparation Time: 5 to 10 minutes, plus pre-cooking for seafood and white sauce |
| Cooking Time: 5 to 10 minutes |
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| Parson’s Seafood Restaurant, Mayport, Florida. |
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| Back To Tropic Recipes |
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