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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Shrimp, Scallops and Crab Penne Recipe

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This recipe for Baked Shrimp, Scallops and Crab Penne is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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.
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.
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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