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Seafood Stew


"This is a recipe my dad created that is similar in taste to a seafood stew he used to eat at a casino in Reno. He only wished that I hadn't liked it as a kid. It was yummy even then."
Original recipe yield: 10 servings.
Prep Time:
30 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour 15 Minutes
Servings:
10

INGREDIENTS:

  • 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

DIRECTIONS:

  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.