CHAMPAGNE SHRIMP SUPREME
2CUP CHAMPAGNE (SLOWLY BOILED AND REDUCED IN HALF)
1STICK OF BUTTER
2 LEMONS (FRESHLY SQUEEZED)
1CUP MAYONNAISE
1CUP OF HEAVY CREAM
1CUP GRATED SWISS CHEESE
1lb. COOKED,CLEANED,PEELEDAND DEVEINED SHRIMP
1lb. OF YOUR FAVORITE FISH (LIGHTLY POACHED OR BAKED, THEN FLAKED)
1CUP PECANS,CHOPPED INTO SMALL PIECES
1CUP CORNBREAD STUFFING MIX
1/2 STICK MELTED BUTTER
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PREPARING:
COMBINE 6 FIRST INGREDIANTS AND WARM UNTIL CHEESE AND BUTTER HAVE MELTED AND SAUCE IS THICK. REMOVE FROM HEAT;DON'T REFRIGERATE !
THEN COOK AND COOL YOUR FISH BEFORE LAYERING WITH SAUCE AND CRUMB TOPPING.
COMBINE ALL 3 LAST INGREDIANTS AND RESERVE FOR CRUMB TOPPING.
PREPARE 9*13 INCH CASEROLE DISH :
LEYER SEAFOOD ON BOTTOM ,COVER WITH THE CHAMPAGNE SAUCE AND FINALLY TOP WITH THE PECAN, CORNBREAD CRUMBS MIXTURE. BAKE AT 350 DEGREES FOR 25 MIN. , THEN PUT UNDER BROILER FOR 2 MIN. TO LIGHTLY BROWN THE CRUMB TOPPING. THIS IS A DELECTABLE SEAFOOD DISH BEST SERVED OVER YOUR FAVORITE PASTA TOSSED WITH FINE OLIVE OIL AND ROASTED GARLIC. IF YOU PREPARE YOUR CASSEROLE AHEAD, REFRIGERATE BEFORE BAKING .
ADD AN ADDITIONAL 8 TO 10 MIN. BAKING TIME IF IT HAS COME FROM THE REFRIGERATOR.
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