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Seafood-stuffed Patty Shells
1 package frozen patty shells (package contains 6 shells)
2 Tbsp. minced onion
2 Tbsp. unsalted butter
3 Tbsp. sesame seeds
1 lb. fresh medium Shrimp, shelled and deveined (or 12 oz. frozen cleaned Shrimp)
6 oz. Flounder or Halibut, cut into small pieces (thawed, if frozen)
8 oz. Scallops (thawed, if frozen)
3/4 cup dry white wine
2 egg yolks
1 cup whipping cream
Bake patty shells according to package directions.
Meanwhile, saute onions in butter in a large skillet until tender. Add sesame seeds, stirring constantly until lightly browned. Add Shrimp, Flounder and Scallops; saute, stirring constantly until cooked. Remove seafood from skillet and set aside.
Add wine to remaining mixture in skillet; cook until reduced by half. In a small bowl, beat egg yolks into whipping cream; gradually beat egg yolk mixture into wine mixture. Bring to a boil, add reserved seafood mixture. Simmer a few minutes longer.
Spoon seafood mixture over baked pastry shells and serve.
Yield: 4 to 6 servings.
And a final tip: A little fresh parsley and a few strips of pimento artfully arranged on top of the hot hors d'oeuvres will provide color and add the festive touch that is desired.