Seafood Stew by Dawn Tuttle

Seafood Stew by Dawn Tuttle

 8  Servings

Needs more spice

              

1 # large shrimp

1 # sea scallops

salad oil

1 10-oz. pkg. mushrooms, cut in half

1 medium sized onion, minced

1 tsp. curry powder

3 T all-purpose flour

1 133/4-141/2 oz. can chicken broth

1 101/2 oz. can crab bisque or cream of shrimp soup

1 c. milk

1/4 c. dry sherry

1 9 oz. pkg. frozen artichoke hearts, thawed

1 12-oz. pkg. salad style imitation crabmeat

1 10-oz. pkg. frozen peas

About 1 hr. before serving:

1. Shell & devein shrimp.  Rinse scallops with running cold water to remove sand from crevices.

2. In 5-qt. Dutch oven or saucepot over medium-high heat, in 2 T hot salad oil, cook mushrooms until golden brown.  With slotted spoon, remove mushrooms to bowl; set aside.

3. In same Dutch oven, in 2 more T hot salad oil, over medium heat, cook onion and curry powder until onion is tender.  Add flour and cook, stirring constantly, until flour is dark brown but not burned.  Gradually stir in chicken broth, crab bisque, milk and sherry; over high heat, heat to boiling.

4. Add mushrooms, artichoke hearts, shrimp and scallops; over high heat, heat to boiling.  Reduce heat to medium; cook until shrimp turn pink and scallops turn opaque.  Stir in crabmeat and peas; heat.  Makes 8 main-dish servings.