From, "River Road Recipes, The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Cook spaghetti until tender. Drain. Pour tomato juice over it and cook slowly 30 minutes. Stir frequently. Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar. Cook 20 minutes. Make a cream sauce melting butter and stirring in flour until smooth and bubbly. Add milk and stir. Add drained seafood to sauce, season with sherry and stir in spaghetti-tomato mixture. Transfer to a large baking dish (2 quart), dot with a little butter and broil 4 inches from flame, until surface is brown. Serve hot.
SERVES: 6 - 8
- 1 package (8 ounce) spaghetti
- 2 cups tomato juice
- 1 pound raw shrimp
- 1-1/2 pounds scallops
- 2 teaspoons salt
- 1 teaspoon caraway seeds
- 2 Tablespoons vinegar
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups milk
- 1/4 cup sherry
Cook spaghetti until tender. Drain. Pour tomato juice over it and cook slowly 30 minutes. Stir frequently. Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar. Cook 20 minutes. Make a cream sauce melting butter and stirring in flour until smooth and bubbly. Add milk and stir. Add drained seafood to sauce, season with sherry and stir in spaghetti-tomato mixture. Transfer to a large baking dish (2 quart), dot with a little butter and broil 4 inches from flame, until surface is brown. Serve hot.
SERVES: 6 - 8
