Inauguration Seafood Stew In Puff Pastry Recipes

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

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

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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