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The Seafood Thing

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

Prep
Cook
Serves 6people
Ingredients
1 1/2
cups uncooked long-grain white rice
3
cups water
1
tbsp vegetable oil
1/2
lb fresh mushrooms, sliced
1/4
lb scallops
3
tbsp butter
3
tbsp all-purpose flour
1 1/2
cups whole milk
1
tbsp tomato paste
1/2
lemon, juiced
salt and pepper to taste
1/2
cup shredded Gruyere cheese
1/4
lb shelled cooked cocktail shrimp
1/4
lb imitation crabmeat
Directions
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.

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