Baked Shrimp, Scallops and Crab Penne Recipe
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 This recipe for Baked Shrimp, Scallops and Crab Penne, by Lesley Champlin Dudley, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Lesley Champlin Dudley
Added: Friday, November 14, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 18 whole shrimp
1/4 lb. scallops
1/4 lb. crabmeat
1/4 c. finely chopped onion
1 T. butter
1/4 c Dijon mustard
3/4 c. chopped canned tomatoes
1/4 t. pepper
3/4 lbs. cooked penne pasta
1 1/2 c. Mornay sauce*
1/4 tsp. Old Bay seasoning
3/4 c. shredded Jack cheese
chiffonade of fresh basil
*You need Swiss cheese and white wine for Mornay sauce.
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Directions: |
Directions:In a large pan saute onion in butter; add the shrimp and scallops, sauting until opaque. Stir in crab and remove from heat. Transfer seafood to a large mixing bowl and gently stir in Dijon mustard, tomatoes, penne, Mornay sauce, pepper and Old Bay. Place in a large casserole; top with Jack cheese and bake at 400 oven for 9 mins. Then place under broiler until cheese is golden. Garnish with fresh basil. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Mornay sauce:
2 T. butter
2 T. flour
2 T. white wine
1/2 c. shredded Swiss cheese
1 1/4 c. milk
Make a roux with butter and flour; stir in milk and bring to a boil; add cheese and stir until melted, then add wine.
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