Avery Island Seafood Gratinee
from the kitchen of Chef Paul Prudhomme
Makes 4 servings
1 cup Avery Island Sauce (recipe follows)
1½ cups diced fresh tomatoes
2 dozen large shrimp, peeled
8 large scallops
1 fish fillet (any firn-fleshed fish), cut in 8 pieces
½ pound orrechetti pasta (or your favorite pasta), cooked al dente
½ cup shredded Monterrey Jack cheese
½ cup shredded Paremsan cheese
½ cup grated Romano cheese
how to prepare
Make the Avery Island Sauce.
Preheat the oven to 350°F.
Divide the pasta between four ovenproof serving bowls. Top each bowl with ¼ of the tomato, shrimp, scallops and fish, then top each bowl with 1 cup of the sauce. Sprinkle each bowl with ¼ of each of the three cheeses. Bake until the dish is heated through and the cheese is brown and bubbly, about 15 minutes.