Side Pannel
Seafood Ragout in Puff Pastry Shells
Seafood Ragout in Puff Pastry Shells
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1 pk (10-oz) frozen patty shells
- 2 tb Butter or margarine
- 8 oz Mushrooms; sliced
- 1 tb Snipped fresh parsley
- 1 Green onion; with top,
- -chopped
- 2 tb All-purpose flour
- 1/2 ts Salt
- 1/8 ts White pepper
- 1/8 ts Ground nutmeg
- 1 1/2 c Milk
- 8 oz Sole or flounder fillets;
- -cut into 1-inch pieces
- 8 oz Fresh or frozen raw shrimp;
- -peeled and deveined
- 8 oz Scallops (cut in quarters;
- -if large)
- 1 c Sour cream
- 1 -(up to)
- 2 tb Sherry
Directions
Prepare patty shells as directed on package. Heat butter in 3-quart
saucepan until melted. Cook and stir mushrooms, parsley and onion in butter
over low heat 5 minutes. Stir in flour, salt, white pepper and nutmeg. Cook
over low heat, stirring constantly, until mixture is bubbly; remove from
heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in sole, shrimp and scallops. Cover and cook 3-5 minutes or
until fish flakes easily with fork and shrimp are pink. Stir in sour cream
and sherry; heat through. Serve in patty shells. 6 servings.
BETTY CROCKER RECIPE
saucepan until melted. Cook and stir mushrooms, parsley and onion in butter
over low heat 5 minutes. Stir in flour, salt, white pepper and nutmeg. Cook
over low heat, stirring constantly, until mixture is bubbly; remove from
heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in sole, shrimp and scallops. Cover and cook 3-5 minutes or
until fish flakes easily with fork and shrimp are pink. Stir in sour cream
and sherry; heat through. Serve in patty shells. 6 servings.
BETTY CROCKER RECIPE
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