1 (6 oz.) can tiny shrimp (drain, reserve
liquid)
1 (6 oz.) can crab meat (drain, reserve
liquid)
2 oz. cream cheese, cubed
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon horseradish
1/3 cup asiago cheese
2 tablespoons grated parmesan cheese
3/4 cup half and half
1 1/2 cups Barilla marinara sauce
(remove excess liquid)
1/4 cup parmesan cheese (for topping)
Breadsticks bought at the store
On medium-low, heat olive oil and flour in 2 quart
saucepan. Add
liquids from canned seafoods. Add cubed cream cheese,
salt, garlic
and horseradish. Stir till smooth. Add asiago and
2 tablespoons
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 non-stick
spray. Line the
bottom of the dish with the marinara. Place seafood
mixture on top of
the marinara. Sprinkle with 1/4 cup parmesan cheese.
Bake at 325F for 10-15 minutes. Do not brown. Let
cool for a few
minutes before serving.
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 parm cheese. Wrap in tin foil. When
they're done, cut
them on a diagonal into dipping size pieces.