Seafood Trio Pats Recipes

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SEAFOOD TRIO



Seafood Trio image

Provided by Metro

Time 45m

Yield 6

Number Of Ingredients 17

1 tsp. (15 mL) butter
2 celery stalks, sliced
1 leek, chopped
1 cup (250 mL) mushroom
2 garlic cloves
1/2 cup (125 mL) fresh parsley
1 cup (250 mL) dry white wine, optional
24 mussels, washed
1/4 cup (60 mL) chicken broth
2 Tomato, diced
1/2 lb (225 g) scallop
1/2 lb (225 g) salmon, cut in scallop-sized cubes
To taste, Salt and pepper
2 tsp. (30 mL) corn starch
1 1/2 cup (375 mL) 10% cream
2 tsp. (30 mL) parmesan cheese
pasta to taste

Steps:

  • Sauté the celery, leek, mushrooms, garlic and parsley in the butter. Cook 2 minutes.If white wine is used, pour it over the vegetables and cook on high until the liquid has been reduced by half.Cook the mussels in 1/4 cup (60 mL) of chicken stock until they open. Mussels which are open prior to cooking must be discarded.Drain the mussels and save the liquid. Add the liquid to the vegetables mixture along with the tomatoes, scallops and salmon. Salt and pepper to taste.Cook on low for 4 minutes or until the fish is almost ready.Mix the cornstarch and cream together and add to the preparation. Cook on low, stirring until the mixture thickens. Add the mussels and parmesan.Serve over pasta.

SEAFOOD POTPIES



Seafood Potpies image

You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it! -Carol Hickey Lake St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped green pepper
2 tablespoons diced pimientos
1 tablespoon lemon juice
1-1/2 teaspoons chopped onion
1/4 teaspoon seafood seasoning
1/4 cup shredded cheddar cheese

Steps:

  • On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups. , Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°. , In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 878 calories, Fat 65g fat (17g saturated fat), Cholesterol 257mg cholesterol, Sodium 1717mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein.

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