| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 6 | Servings | |
INGREDIENTS
| 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 (up to) |
| 2 | tb | Sherry |
INSTRUCTIONS
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 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”