Inauguration Seafood Stew In Puff Pastry Recipes

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SEAFOOD SUPREME IN PUFF PASTRY SHELLS



Seafood Supreme in Puff Pastry Shells image

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.

Provided by Manami

Categories     Crab

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • Cook scallops in boiling salted water for 7-10 minutes and drain.
  • Melt butter in large sauce pan.
  • Add flour, salt and red pepper.
  • Blend well.
  • Add cream and milk stirring well and cook until thickened.
  • Add paprika and worcestershire sauce.
  • Blend well, cover and cook 10 minutes over medium heat.
  • Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
  • Add crab and cook 10 minutes longer.
  • Add Sherry, to taste; try 2 tablespoons to begin with.
  • It makes a lot of sauce - so says the recipe.

Nutrition Facts : Calories 493.2, Fat 30.3, SaturatedFat 11.6, Cholesterol 162.8, Sodium 433.6, Carbohydrate 27.6, Fiber 0.9, Sugar 0.5, Protein 26.8

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