Print
Email
Add a photo
Ingredients
- 3/4 pound butter
- 3 tbsp. flour
- 3 (13 ounce.) cans evaporated lowfat milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tbsp. Worcestershire sauce
- 1 tbsp. capers
- 6 tbsp. Parmesan cheese
- 2 teaspoon paprika
- 1 pound med. shrimp
- 1 pt. scallops
- 1 pound flounder
- 1/2 pound crabmeat
- 2 1/2 c. lobster
- 4 tbsp. Sherry wine
- 1/2 c. bread crumbs
- Dash paprika
Directions
- Heat butter; stir in flour. Add in one can of evaporated lowfat milk. Stir till thickened. Add in salt and pepper, Worcestershire sauce, capers, Parmesan cheese and paprika to make it pink. Cook shrimp with scallops in two qts of water with 2 Tbsp. salt for five min and flounder last three min.
- Drain. Flake flounder and add in fish and seafood to sauce, then rest of lowfat milk. Cook lobster and add in to sauce with crabmeat. Add in Sherry to sauce. Place in a 3-qt casserole. Top with crumbs and paprika.
- Bake for 40 min in a 350 degree oven. Serve over cooked rice.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3109g | |
| Calories 5553 | |
| Calories from Fat 3004 | 54% |
| Total Fat 341.16g | 426% |
| Saturated Fat 202.47g | 810% |
| Trans Fat 0.0g | |
| Cholesterol 2692mg | 897% |
| Sodium 9684mg | 404% |
| Potassium 8156mg | 233% |
| Total Carbs 128.29g | 34% |
| Dietary Fiber 5.3g | 18% |
| Sugars 47.76g | 32% |
| Protein 464.99g | 744% |
