Bouchees Aux Fruits De Mer

Bouchees Aux Fruits De Mer
Photo by www.myrecipes.com

Ingredients

  • 1 (10-ounce) package puff pastry shells
  • 5 tablespoons butter or margarine, divided
  • 1 pound peeled, medium-size fresh shrimp, halved
  • Garnish: chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • 1 ½ cups dry white wine, divided
  • 1/3 cup all-purpose flour
  • + 12 more ingredients
    • 2 shallots, minced
    • 18 peeled crawfish tails (3/4 pound), halved
    • ¼ pound fresh mushrooms, chopped
    • 12 scallops, halved (1 pound)
    • ½ teaspoon pepper
    • 1 (8-ounce) jar clam juice
    • 1 bay leaf
    • 3 fresh thyme sprigs
    • 4 fresh parsley sprigs
    • 1 (8-ounce) container sour cream
    • 1 egg yolk
    • ¼ teaspoon salt

Bake pastry shells according to package directions. Set aside. Place fresh parsley sprigs, fresh thyme sprigs, and bay leaf on a 6-inch square of cheesecloth; tie with string. Set aside. Melt 2 tablespoons butter in a large skillet over medium heat; add shrimp, scallops, and crawfish, and saute 4...

View full recipe at My Recipes

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