Seafood Supreme in Puff Pastry Shells |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These look really yummy! They can be added to or taken from - it is basically very easy. You can add vegetables, mushrooms, onions make them with only shrimp - there are a lot of variations. Found in The Casual Cook by Martha Strom, haven't made this as yet - but it sounds great. Ingredients:
6 puff pastry shells, thawed and baked according to directions on pkg |
1/2 lb raw scallops |
1 lb medium shrimp, cook, peel and devein |
2 cups crabmeat, picked over |
2 tablespoons butter |
3 tablespoons flour |
1/4 teaspoon salt |
1/2 cup cream |
1/2 cup milk |
1 teaspoon paprika |
1/4 teaspoon worcestershire sauce |
1 dash red pepper |
sherry wine, to taste |
Directions:
1. Cook scallops in boiling salted water for 7-10 minutes and drain.
2. Melt butter in large sauce pan.
3. Add flour, salt and red pepper.
4. Blend well.
5. Add cream and milk stirring well and cook until thickened.
6. Add paprika and worcestershire sauce.
7. Blend well, cover and cook 10 minutes over medium heat.
8. Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
9. Add crab and cook 10 minutes longer.
10. Add Sherry, to taste; try 2 tablespoons to begin with.
11. It makes a lot of sauce - so says the recipe.
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