Creamy Seafood In Puff Pastry |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A sinfully rich creamy seafood sauce makes a pretty presentation in a puff pastry shell. It's great for a brunch, lunch, or light dinner. Ingredients:
2 packages(6 each) of frozen pastry shells(not the mini ones) |
1/2lb raw small shrimp, shelled and deveined |
1/2lb other seafood(ie lobster, crab, crawfish, scallops, etc--raw if possible, otherwise, note instructions later about when to add cooked seafood) |
8oz fresh mushrooms, sliced |
2 large green onions or scallions, sliced |
2-3 cloves garlic, minced |
10t butter |
1/2 cup flour |
2 cups 1/2 and 1/2 |
1/4 cup white wine or chicken stock |
juice from 1 small, or 1/2 large, lemon |
2t fresh dill, chopped |
2t hot sauce(chipotle tabasco, if you have it) |
salt and pepper |
Directions:
1. Bake pastries per package instructions.
2. In medium sauce pan, melt 5T butter and add garlic, onion, mushrooms and RAW seafoods.
3. Cook until seafood is just done.(add any COOKED seafood at this point just to heat)
4. Remove from pan and set aside.
5. In same pan, melt remaining butter then immediately add flour and stir. It will become thick and bubbly.
6. Add stock, half and half, lemon juice, and hot pepper sauce and cook over low heat until sauce becomes thick.(5-7 minutes)
7. Add dill and salt and pepper,and mix to combine.
8. Add seafood/mushroom mixture back to pan and cook on low until heated through.
9. Remove tops from pastry shells and fill each with seafood mixture and add squirt of lemon juice over each, if desired.
10. ***Note: for the serving in the picture, I used shrimp and crawfish...which is nearly always what I use...I LOVE the crawfish in this :)***
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