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Baked Shrimp, Scallops and Crab Penne Recipe

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This recipe for Baked Shrimp, Scallops and Crab Penne, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lesley Champlin Dudley
Added: Friday, November 14, 2008


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.

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.

Number Of Servings:
Number Of Servings:
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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