RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6468
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| Recipe Name: |
Seafood Bisque Casserole - Copy - Copy |
| Source: |
Chef Wendy Perry, Personal Chefs Network |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.05
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
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Directions:
Sauté seafood and shallots in 4 tablespoons butter. Cook 5 minutes.
Sprinkle with half of sherry, salt and pepper. Remove mixture and in same pan, melt remaining 4 tablespoons butter; whisk in flour to make paste. Add milk and remaining sherry; whisk until Smallooth. Combine sauce and seafood mixture and place in casserole or in individual foil baking pans. Top with breadcrumbs and cheese. Garnish with crumbled bacon, if desired. Freeze at this point.
Chef' s Note: If you are doing this over rice (as a casserole), you will need to add additional liquid.
Suggested Side: Pasta or Wild Rice and Salad |
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| Nutrition per Serving: |
| Calories: |
576 |
Total Carbs: |
15.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
196.8 |
Fat: |
28.2 |
Protein: |
49.68 |
| Fiber: |
0.77 |
Sodium: |
698.22 |
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