Recipes

Maria’s Rosé Seafood Sauce

Recipe by Robert Quirk

Winner of the ACA's 2006 Seafood Festival Recipe Contest

Ingredients:

3 ea. Garlic Cloves, minced
4 Tbsp. Butter
32 oz. Plum Tomatoes (canned, seeded)
8 oz. Heavy Cream
1 tsp. Oregano
2 lbs. Shrimp, cooked, peeled and cut into bite sizes and seasoned with Old Bay
1 lb. Lump Crabmeat, drained
6 oz. Clams, chopped and drained
To Taste Salt and Pepper
1 pinch Basil
4 oz. Tomato Paste, as needed

Method of Preparation:

Simmer garlic and butter.
Add seafood and cook over low heat.
Add tomatoes and spices.
Cook for 15 minutes on medium heat.
Slowly stir in heavy cream until reaches desired rosé color.
Serve over your favorite pasta.

Yield:

6-8 servings