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Seafood Casserole

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    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>

Recipe from Anita Nadeau of Ware, Mass.

Prep Time:  15 min
Total Time: 40 min

1/2 cup butter 
1/2 cup flour
1 1/2 cup light cream
salt and pepper to taste 
1/2 cup dry sherry
1 lb. crabmeat (imitation) cut into bitesize pieces 
1 lb. shrimp (raw or cooked),peeled and deveined 
1lb. bay scallops
1 pkg.  12 0z. shredded monterey jack cheese
buttered breadcrumbs-optional

1.  Preheat oven to 450 degrees.  Melt butter over medium heat in saucepan, stir in flour, cook for 2 min.
2.  Gradually add cream, stirring constantly, until sauce thickens.  Add salt, pepper and sherry. 
3.  Remove pan from heat, stir in seafood and cheese.  Pour into buttered 9 by 13 casserole  dish.  Sprinkle buttered breadcrumbs on top.
4.  Bake until cheese melts and breadcrumbs are browned, about 20-25 min.

Yield: 6-8 servings
Comments: You can also use dry white wine instead of sherry

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