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Florida Fish Casserole Recipe

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This recipe for Florida Fish Casserole, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Wednesday, January 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 14 OUNCES CANNED ARTICHOKES
1 POUND SHRIMP, COOKED, PEELED AND DEVEINED
½ POUND CRAB MEAT
½ POUND MUSHROOMS, CUT INTO BIG CHUNKS
2 TABLESPOONS BUTTER
1 CLOVE PRESSED GARLIC
JUICE OF 1/4 LIME OR LEMON (1 TABLESPOON)

ROUX-

Melt 4 tablespoons butter. Add 4 tablespoons chicken gravy powder or flour. Stir well until smooth. Slowly add 1 ½ cups half ‘n half, 1 tablespoon Worcestershire sauce and 1/4 cup sherry. Blend until smooth. Cook over moderate heat until thick. Add salt and pepper to taste.

Directions:
Directions:
Drain and squeeze all water from artichokes. Quarter artichokes and place in bottom of casserole. Saute’ mushrooms in butter and garlic. Add to casserole. Cover with shrimp and then crab. Sprinkle with lemon or lime juice. Pour roux evenly over ingredients in casserole.
Sprinkle casserole with 1/3 to ½ cup grated Parmesan cheese, paprika and about 4 tablespoons parsley. Bake at 375º for 30 minutes.

 

 

 

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