seafood stew

seafood stew
  • 1 quart milk
  • 1 pint half-and-half
  • 1/2 cup unsalted butter
  • 1 (750 milliliter) bottle white wine
  • 1/2 (12 ounce) bottle cocktail sauce
  • 1 tablespoon celery salt
  • 1 tablespoon hot sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • seasoned salt to taste
  • coarsely ground black pepper to taste
  • 1 pound medium shrimp - peeled and deveined
  • 2 whole crabs - cleaned, cracked, shell removed
  • 3 (8 ounce) cans oysters
  • paprika to taste


  1. In a large pot over medium heat, mix the milk, half-and-half, butter, wine, cocktail sauce, celery salt, hot sauce, horseradish, and Worcestershire sauce. Season with seasoned salt, and pepper. Cook and stir until heated through.
  2. Mix the shrimp, crab, and oysters into the pot, and continue cooking 30 minutes. Spoon into bowls and sprinkle with paprika to serve.

10/18/2019
seafood stew, recipe PT15M PT1H 5 455 calories

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