A few years ago we had the privilege of employing a family from Quebec. We were mostly challenged by our languages. We could not understand French and they could not speak English.
It did not take long for Danielle and I to find a common interest in cooking. We both laughed as we read labels and compared notes in French and English. Within a short while we realized that we truly understood the 'language of food'. This recipe is shared and cherished from her home to my home. If you are a sea food lover, this dish is for you. It's a perfect hot appetizer for that cool night.
- 1 pound uncooked shrimp
- 1/4 pound scallops
- 1/4 pound crab (imitation crab works great)
- 1 cup white wine
- 1/4 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 onion greens chopped
- 1/4 cup fresh parsley
- 2 cups mozzarella cheese.
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- Peel and discard tails from the prawns.
- Chop seafood mixture into bite size pieces.
- Combine mixture with wine in sauce pan.
- Add seasonings.
- Take a piece of wax paper and grease one side with butter and place it face down onto the meat mixture. The wax paper keeps the moisture in the sauce pan.
- Let simmer on medium heat till your shrimp begins to turn pink. (5 minutes)
- Prepare sauce during this time.
- Combine melted butter with flour and milk and cook in microwave for about 2 minutes, stirring every 30 seconds to avoid any lumps. Sauce needs to become slightly thickened.
- Take the wax paper off of meat mixture and combine the sauce with the meat mixture and stir.
- Add two onion greens and 1/4 cup fresh parsley to mixture.
- Heat oven to 350 degrees.
- Pour into casserole dish and top with mozzarella cheese and cook/broil till the cheese bubbles.
- Serve with a fresh baguette.
- You can also pour the mixture into various shaped ramekins and serve individually.