Shrimp And Scallop Ramekins Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Water,
1/4 cup: Butter, divided
1/2 cup: Chablis,
1/2 lbs: Mushrooms, sliced
2 T: Green onion, chopped
2 T: Flour, all purpose
1/8 t: Thyme leaves, dried/crushed
1 cup: Half and half,
1 dash: Pepper,
1 T: Parsley, fresh, chopped
1/2 lbs: Scallops, cut in half
1/2 cup: Bread cubes, soft
1/2 lbs: Shrimp, medium, shelled
2 T: Parmesan cheese, grated
- and deveined,
Directions:
1. In 2 quart saucepan, combine water, wine, onion, thyme and
pepper. Over high heat, heat to boiling. Add scallops and shrimp;
reduce heat to low. Simmer 5 minutes or until shrimp are pink and
scallops are opaque. With slotted spoon, remove scallops and shrimp
to bowl; set aside.
2. Over high heat, boil remaining liquid in saucepan until reduced to
about 2/3 cup.
3. Meanwhile, in 10 inch skillet over medium heat, in 2 T hot
butter, cook mushrooms until tender and liquid is evaporated,
stirring occasionally. Stir in in flour until blended; cook 1 minute,
stirring constantly.
4. Gradually stir in reduced liquid and the half and half. Cook
until mixture boils and thickens, stirring often. Stir in scallops,
shrimp and parsley. Spoon mixture into 4 broiler-safe scallop shells
or ramekins.
5. In same skillet, melt remaining butter. Stir in bread cubes and
cheese; sprinkle over mixture.
6. Broil 4 inches from heat until bread cubes are golden brown.
Makes 3 1/2 cups or four servings.
Source: Treasury of Campbells recipes. Typed by Jack Busst, Calgary,
Alberta, 94-09-14. Posted on the "Gourmet" echo 94-10-17
Submitted By JACK BUSST On 10-16-94
Source from luhu.jp
pepper. Over high heat, heat to boiling. Add scallops and shrimp;
reduce heat to low. Simmer 5 minutes or until shrimp are pink and
scallops are opaque. With slotted spoon, remove scallops and shrimp
to bowl; set aside.
2. Over high heat, boil remaining liquid in saucepan until reduced to
about 2/3 cup.
3. Meanwhile, in 10 inch skillet over medium heat, in 2 T hot
butter, cook mushrooms until tender and liquid is evaporated,
stirring occasionally. Stir in in flour until blended; cook 1 minute,
stirring constantly.
4. Gradually stir in reduced liquid and the half and half. Cook
until mixture boils and thickens, stirring often. Stir in scallops,
shrimp and parsley. Spoon mixture into 4 broiler-safe scallop shells
or ramekins.
5. In same skillet, melt remaining butter. Stir in bread cubes and
cheese; sprinkle over mixture.
6. Broil 4 inches from heat until bread cubes are golden brown.
Makes 3 1/2 cups or four servings.
Source: Treasury of Campbells recipes. Typed by Jack Busst, Calgary,
Alberta, 94-09-14. Posted on the "Gourmet" echo 94-10-17
Submitted By JACK BUSST On 10-16-94
Source from luhu.jp