Creamed Shellfish in Rice Ring


4 cups cooked rice
1/2 cup chopped parsley
1/3 cup butter or margarine
1 pound fresh scallops, washed and halved
1/2 cup flour
1 1/2 cups milk
1 cup light cream
3/4 cup dry white wine
2 drops Tabasco sauce
1/4 cup grated Parmesan cheese
1 pound cooked crabmeat
1 pound cooked shrimp.


Preheat oven to 350°. Combine rice with parsley and pack in an oiled ring mold. Set in a pan of water and bake 10 minutes. Meanwhile, melt butter in a large heavy pan. Saute scallops slowly; remove from pan and set aside. Stir flour and salt into butter and cook over low heat 3 minutes. Slowly stir in milk, cream, wine, and Tabasco. Cook, stirring until sauce thickens; add Parmesan. Fold in scallops, crabmeat and shrimp; heat through. Invert rice mold on a serving platter; fill center of ring with creamed shellfish. Nice served with cooked green beans surrounding the rice ring.

Serves: 8

Preparation time: 1 Hour

Approximate calories per serving: 425

Suggested Menu

Garden Salad
Shellfish in a Rice Ring
Green Beans
Lemon Meringue Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

1 thought on “Creamed Shellfish in Rice Ring

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