D I A R E D U C E P H C T U D P E U G R M G T L E M G U L P T B E T G U R B A N L E K L E N M A I Y O N J I B L B I I A L P G L I G I L S I O E E H R R N G O A L A S K A N E R L D O I I R M R G L T D E E L R I I O N H P N I M A E A D M E I T T M V T E E S G T T D Y E R Y O R D U E S B U A B S S R U M S R O R E A N N L I K T T A G A A R D D F F T R P S I C R E G R E E L L G Y R A E Y O E O M T D Y I T H L K L O I S P L S R R M G R H S M G Y T S L L O H T B I P P N L C E N U N T S B K R A H A V D E I H I N X E N B C O I H G G I A N K X N I G G L M R O D C B G I D L D O I I N T H D E C O B M U J L A N E S M T E N D T T H R O U G H S N R E N B SHRIMP, LOBSTER AND CRAB IN WHITE WINE SAUCE (Word Search Version) Printed from COOKS.COM 4 (8 oz.) frozen rock lobster tails 2 lbs. slightly steamed (1/2 done) jumbo shrimp 2 (7 1/2 oz.) cans Alaskan King Crab meat, drained 10 tbsp. butter 2/3 c. flour 1 tsp. paprika 2 tsp. salt 1/4 tsp. white pepper 3 c. light cream 1 1/4 c. dry white wine Defrost shrimp, lobster, and crab; drain. Melt butter in Dutch oven. Stir in flour, salt, paprika, and pepper until smooth. Gradually stir in cream, mixing until smooth. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes. Add wine, lobster, shrimp and crab meat. Stir gently until combined. Cook over low heat until heated through. Serve over white rice. Serves 12. Can be frozen or prepared a day or two in advance. |