Ingredients
1 lb shrimp
1 lb scallops
12 teaspoon seafood seasoning
12 teaspoon emeril's spice essence
1 shallot, chopped
7 tablespoons butter
4 large portabella mushrooms, sliced
12 teaspoon salt
14 teaspoon pepper
3 tablespoons flour
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Saute seafood and shallots in 3 tablespoons butter and seafood seasoning. Cook 5 minutes. Sprinkle with 1/4 cup chicken broth,salt and pepper. Set aside. Saute mushrooms in 1 tablespoon of butter. Add to seafood. In another pan melt the remaining butter and add flour to make paste. Add milk, chicken broth, Emeril's Essence and tomato paste stir until smooth. Combine sauce and seafood mixture and place in a casserole or individual ramekins. Bake at 400F degrees for 30 minutes.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops