10 servings
| 1/3 | cup margarine |
| 1/2 | pound fresh
mushroom, sliced |
| 1/3 | cup all-purpose
flour |
| 4 | cups half and half |
| 1 | teaspoon salt |
| 1/8 | teaspoon black
pepper |
| 1 | pound bay scallops |
| 1 | 6 oz. package crab
meat, or crab delights |
| 1 | pound shrimp,
peeled and deveined |
| 1 | 10 oz. package
frozen petite peas, thawed and drained |
| 1/4 | cup dry sherry |
| 3/4 | cup cheddar cheese,
grated |
| 1 | 4 ounce pimientos,
sliced and drained |
| 2 | teaspoons paprika |
Melt 3 tablespoons margarine in
large Dutch oven over medium-high heat; add mushrooms, and sauté, stirring constantly,
until tender. Remove mushrooms from Dutch oven with slotted spoon; set mushrooms aside.
Melt remaining margarine in Dutch oven over low heat. Add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add half and half; cook over medium heat,
stirring constantly, until mixture is thickened and bubbly. Stir in salt, if desired and
pepper.
Add reserved mushrooms, scallops and next 4 ingredients, stir gently. Cook, uncovered, 10
minutes or until shrimp turn pink and scallops are opaque. Stir in cheese and pimiento, if
desired. Cook just until cheese melts and mixture is thoroughly heated, stirring
frequently. Serve over patty shells, egg noodles, or fettuccine and sprinkle with paprika
.
Any combination of shrimp, scallops, and crab are delicious in this recipe. During seasons
when fresh shrimp and crab are not available, I use only scallops, imitation crab or
lobster delights and it is delicious
Prep: 0:30 Cook: 0:20 Stand: 0:00 Total: 0:50
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