Avery Island Seafood Gratinee With Avery Island Sauce
Richard Lee Holbert
Source : Chef Paul Prudhomme via The Southern_Comfort_Cooking mailer on
yahoogroups.com
Makes 4 servings
Ingredients
1 cup Avery Island Sauce (recipe follows)
1 1/2 cups diced fresh tomatoes
2 dozen large shrimp, peeled
8 large scallops
1 fish fillet (any firm-fleshed fish), cut in 8 pieces
1/2 pound orrechetti pasta (or your favorite pasta), cooked al dente
1/2 cup shredded Monterrey Jack cheese
1/2 cup shredded Parmesan cheese
1/2 cup grated Romano cheese
Directions:
Make the Avery Island Sauce.
Preheat the oven to 350�F.
Divide the pasta between four ovenproof serving bowls.
Top each bowl with 1/4 of the tomato, shrimp, scallops and fish, then
top each bowl with 1 cup of the sauce.
Sprinkle each bowl with 1/4 of each of the three cheeses.
Bake until the dish is heated through and the cheese is brown and
bubbly, about 15 minutes.
Avery Island Sauce
Makes 4 servings
Ingredients
4 tablespoons unsalted butter
2 cups chopped onions
1 tablespoon minced garlic
3 tablespoons Chef Paul Prudhomme's Herbal Pizza and Pasta Magic�
2 tablespoons Chef Paul Prudhomme's Seafood Magic�
1 teaspoon salt
1 cup all purpose flour
3 1/2 cups seafood stock
3 cups shredded Monterrey Jack cheese
3 cups shredded Parmesan cheese
1/2 cup grated Romano cheese
1 1/2 cups heavy cream
Directions :
Melt the butter in a skillet over medium high heat.
Add the onions and cook, stirring frequently, until the onions are
translucent, about 4 minutes.
Add the garlic, Herbal Pizza & Pasta, Seafood Magic and salt.
Stir well and lower the heat.
Cook until the seasonings have darkened slightly, about 2 minutes.
Add the flour.
Stir until the white of the flour has disappeared.
Add the stock and bring to a boil, stirring frequently until the sauce
thickens, about 2 minutes.
Add the cream and return to a boil, stirring constantly.
Remove from heat and chill.
When cold, add the cheeses and stir to distribute evenly.