Seafood Stew

This is a recipe my dad created that is similar in taste to a seafood stew he used to eat at a casino in Reno. He only wished that I hadn’t liked it as a kid. It was yummy even then.

Step: 1

In a large pot over medium heat, mix the milk, half-and-half, butter, wine, cocktail sauce, celery salt, hot sauce, horseradish, and Worcestershire sauce. Season with seasoned salt, and pepper. Cook and stir until heated through.

Step: 2

Mix the shrimp, crab, and oysters into the pot, and continue cooking 30 minutes. Spoon into bowls and sprinkle with paprika to serve.

Per Serving: 392 calories; protein 23.2g; carbohydrates 15.6g; fat 20.1g; cholesterol 178.4mg; sodium 1034.7mg.

The word “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.