1 stick butter
1/2 onion, diced
1 Tbsp. garlic, chopped
1/2 stalk celery, diced
1 C. Italian tomatoes, crushed
1/2 C. flour
1/4 C. sherry
1 C. white wine
2 C. heavy cream
1 quart milk
2 oz. scallops
4 oz. shrimp, baby
2 oz. crawfish tails
2 oz. lump crabmeat
1 C. clams, with juice
10 oz. fish, diced
1 teaspoon lemon juice
1/2 bunch green onion, chopped
1 tsp. paprika
2 tablespoons basil, chopped
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste

Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

TAGS | shrimp

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