Seafood Ragout In Puff Pastry Shells
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 6 | Servings | |
INGREDIENTS
| 1 | 10-oz frozen patty shells | |
| 2 | T | Butter or margarine |
| 8 | oz | Mushrooms, sliced |
| 1 | T | Snipped fresh parsley |
| 1 | Green onion, with top | |
| chopped | ||
| 2 | T | All-purpose flour |
| 1/2 | t | Salt |
| 1/8 | t | White pepper |
| 1/8 | t | 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 |
| 1 | up to | |
| 2 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 173
Total Fat: 19.6g
Cholesterol: 122.5mg
Sodium: 1360mg
Potassium: 643.7mg
Carbohydrates: 20.4g
Fiber: 2g
Sugar: 5.5g
Protein: 22g