Texas Shrimp Stew

• 2 lbs shrimp, cleaned and peeled
• 1 lb scallops
• 1 lb crabmeat
• 1 12 cups white wine (Rhine is suggested)
• 14 lb butter
• 5 white onions, chopped fine
• 2 teaspoons paprika
• 2 12 cups breadcrumbs, soaked in
• 2 cups milk
• 3 cups cream
• 3 teaspoons salt (to taste)
• 1 teaspoon pepper (to taste)
• 2 dashes orange bitters

1. Combine shrimp, scallop, and crab in 1 cup of wine in a saucepan.
2. Bring to boil and cook over low heat for about 10 minutes, stirring every 2 to 3 minutes.
3. Strain, reserving the stock; chop the shrimp and scallops fine.
4. Melt the butter in a saucepan.
5. Add onions and paprika and saute for about 15 minutes, stirring frequently.
6. Squeeze the excess milk from the crumbs and discard milk.
7. Add the breadcrumbs to the onions; add the reserved stock and mix well.
8. Add chopped shrimp, scallops, crabmeat, cream, salt and pepper.
9. Add 1/2 cup wine and cook over low heat for about 15 minutes.
10. Add a couple dash of bitters.
11. Note: This can also be placed in a casserole and sprinkled with parmesan cheese.
12. Bake in a slow oven until thick and serve on a buffet table.

shrimp, crabmeat, white wine, butter, white onions, paprika, breadcrumbs, milk, cream, salt, pepper, orange bitters

Taken from www.food.com/recipe/texas-shrimp-stew-200612 (may not work)