In a medium saucepan, melt 1/3 cup butter over low heat. Saute 1/3 small onion, chopped until translucent. Stir in and blend 1 tablespoon flour, 1 teaspoon salt, 1/2 teaspoon paprika, dash of cayenne pepper, and 3 cubes chicken bouillon. Add 1-1/2 cups cream and stir constantly until smooth.
In another bowl, beat 3 large egg yolks. Add a little of the hot mixture into beaten egg yolk, then transfer this into the remaining hot mixture. Stir until thickened. Add 2 tablespoons dry sherry and stir. Remove and set aside.
Clean 1-1/2 pounds asparagus spears; remove tough parts, then cut in half. Steam asparagus until tender but firm. Layer bottom of buttered 12-inch casserole with asparagus and top with 1/3 of the hot cream mixture. Layer over cream mixture; 1/2 pound cooked crabmeat, 1/2 pound cooked lobster tail, 1/2 pound cooked sea scallops, 1/2 pound cleaned, cooked shrimp, peeled, deveined. Gradually pour remaining hot cream over seafood and spread evenly toward edge of dish.
Prepare half a package of bread stuffing mix according to directions. Spread stuffing over seafood/cream mixture. Sprinkle generously with shredded parmesan cheese. Bake in preheated 350 degree oven 20 to 25 minutes or until bubbly and browned.
Originally Submitted
12/20/2012
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