INGREDIENTS

• 20-24 21-16 count shrimp
• 1 cup (aprox. 2 doz.) oysters
• 1/2 cup crabmeat
• 1 cup diced fish (any variety)
• 2 T Olive oil
• 1/2 tsp fresh basil, oregano, parsley each (may sub dried)
• 1/2 tsp minced garlic
• 1 bunch green onion chopped
• 1 tomato diced
• 1 1/2 cup seafood stock (made from boiling shrimp shells and heads, may use other canned stock)
• Salt, red and black pepper to taste
• 1 stick of unsalted butter1 stick of unsalted butter
• 1/8 cup each of Parmesan and Romano cheese
• 1 tsp Worcestershire sauce
• 1 T Lemon juice

The above sauce may be served over an eggplant pirogue which is our house specialty "Eggplant Kelsey" or over a variety of pasta of which we recommend Angel Hair or Linguini.

Sauce

Heat olive oil in skillet on med high.  Add herbs and garlic.  Add shrimp and fish first and cook till shrimp turn pink.(Approx. 1 min.) Add oysters, green onions, and stock.  Bring to a boil. Immediately add Worcestershire sauce and lemon juice.  Add crabmeat Season with salt and peppers.  Add butter, stirring to incorporate.  Add both cheeses. It is ready to serve.  Beware not to overcook seafood.

If using Pasta

Add cooked pasta (al dente) immediately after cheeses and serve.

If using Eggplant