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Seafood Belmont |
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| From the kitchen of Linda Laws. Her late sister, Dawn, was quite fond of this. |
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| Ingredients: |
2 lbs. large raw shrimp
1 lb. fresh lump crabmeat
10 artichoke hearts, sliced and drained
6 T butter
1/2 c flour
2 c. 1/2 & 1/2
1 c. breadcrumbs
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1/2 t. salt
1/4 t. cayenne
2 c. sharp cheddar, grated (half for sauce/half for top)
3 T catsup
1 T Worcestershire
1.5 T lemon juice
1/4 c. dry sherry
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| Procedures: |
Preheat oven to 350o.
Cook, peel and devein shrimp using the perfect boiled shrimp method.
Make a cream sauce of butter, flour, milk and cream. When thickened, remove from heat and add seasonings, catsup, Worcestershire, lemon juice, sherry, and 1 c. cheese. In greased casserole/s, place alternating layers of sauce, artichokes, crab, and shrimp. Have sauce cover bottom and top layers. Cover with 2nd cup of cheese, and sprinkle breadcrumbs over all.
Bake 20 minutes or until bubbly hot. Run under broiler if not browned.
Recipe says this serves 8 – 10.
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| Notes: |
2022-11-29: Bill and Vicki Payne came for lunch. Served with Schubert rolls, sliced ham, peas, and the pineapple angel cake brought by Vicki
2021-01-07: Made for tomorrow night’s dinner, adding gruyere to the cheddar cheese.
2020-11-24: Added to our cookbook, from Linda's Kitchen.
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06/21/2023
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