1 x 6 oz can tiny shrimp, drain and reserve liquid
1 x 6 oz can crab meat, drain and reserve liquid
2 oz cream cheese, cubed
2 tbsp olive oil
2 tbsp flour
¼ tspn salt
pinch crushed garlic
1 tspn horseradish
1/3 cup asiago cheese
2 tbsp grated parmesan cheese
¾ cup half and half
1½ cups marinara sauce (remove excess liquid)
¼ cup parmesan cheese (for topping)
breadsticks
Preparation and Cooking Instructions :
On medium-low, heat olive oil and flour in 2 quart saucepan. Add liquids
from canned seafood. Add cubed cream cheese, salt, garlic and horseradish.
Stir till smooth. Add asiago and 2 tbsp parmesan cheese. Stir until smooth.
Add seafood; blend well. Simmer until heated.
Add half and half a little at a time to seafood sauce. It will resemble
a pudding. Simmer 12-15 minutes. Stir frequently, don't scorch.
In a shallow baking dish, spray with a nonstick spray. Line the bottom of
the dish with the marinara. Place seafood mixture on top of the marinara.
Sprinkle with ¼ cup parmesan cheese.
Bake at 325°F for 10-15 minutes. Do not brown. Let cool for a few minutes
before serving.
For breadsticks: Follow the instructions on the package for baking time
and temp. Before you put them in the oven, brush with olive oil and sprinkle
with parmesan cheese. Wrap in tin foil. When they're done, cut them on a diagonal
into dipping size pieces.
