The Seafood Thing

7
New Mommy 0

"This recipe has been handed down from my grandmother. It is saved for special occasions at our house. Rich and creamy seafood over rice."

Ingredients

1 h 15 m servings 421 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 25 minutes.
  2. Heat the oil in a skillet over medium heat. Stir in the mushrooms, and saute until tender. Mix in the scallops, and cook just until opaque. Remove from heat, and set aside.
  3. Melt the butter in a saucepan over medium heat, and slowly whisk in the flour to form a golden brown paste. Gradually whisk in the milk, and stir continuously until the mixture has thickened.
  4. Mix the tomato paste, lemon juice, salt, and pepper into the saucepan. Slowly stir in the Gruyere cheese until melted. Mix in the mushrooms, scallops, shrimp, and crab, and continue cooking until heated through. Serve over the cooked rice.

Reviews

7
  1. 7 Ratings

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Most helpful

Since I planned on making this for New Year's Eve dinner for 12 people, I did a test batch. The sauce is a bit overpowering the seafood; I ended up cutting the whole milk down to 3/4 cup of whi...

Most helpful critical

I made this for a holiday dinner. Followed the recipe exactly. Served it to 4 of us. 2 of us (me included) were less than impressed and didn't finish the small portion we took, 1 liked it and on...

Since I planned on making this for New Year's Eve dinner for 12 people, I did a test batch. The sauce is a bit overpowering the seafood; I ended up cutting the whole milk down to 3/4 cup of whi...

The recipe made "as is" is good. I would suggest tasting the sauce before you put the seafood into. Then you can tweak it according to your taste. I used montery jack cheese and added clam juice...

I used lump crabmeat, jasmine rice and old bay seasoning which kicked this up just right. This made a large amount of food and the leftovers were even better the next day!

This is so yummy! I used some jack chesse with the gruyere and it was really great!

I made this for a holiday dinner. Followed the recipe exactly. Served it to 4 of us. 2 of us (me included) were less than impressed and didn't finish the small portion we took, 1 liked it and on...

this was very good, although i found the sauce overpowered the seafood a little bit. i was the only one who thought that though... husband and friends all enjoyed very much.

My family really loved this. I did add some old bay seasoning and mixed some 2 percent milk with half & half to make whole milk. Thickened up really nicely for me. Thanks for recipe!