Christmas Eve Shells Recipe

Serves/Makes: 8


  • 1 1/2 pounds (680 g) large scallops
  • 1 1/2 pounds (680 g) large shrimps
  • 1/2 cup (125 mL) butter
  • 1 pound (454 g) fresh mushrooms, cleaned and cut into large dices
  • 1 large onion, chopped
  • 2 tablespoons (30 mL) freshly chopped parsley
  • 1 1/2 cups (375 mL) dry white wine
  • 1/2 teaspoon (2.5 mL) nutmeg
  • Salt and pepper, to taste
  • 3 cups (750 mL) cold water
  • Few drops Tabasco sauce
  • Few drops Worcestershire sauce
  • 1 tablespoon (15 mL) butter
  • 6 tablespoons (90 mL) all-purpose flour
  • 1/2 cup (125 mL) heavy cream (35%)
  • 3/4 cup (190 mL) grated Gruyere cheese
How to cook Christmas Eve Shells:
  • Into a large casserole, melt 1/2 cup (125 mL) butter brown mushroom dices, chopped onion, chopped parsley, scallops and shrimps.
  • Stir in dry white wine sprinkle with nutmeg, salt and pepper.
  • Bring to a boil, stirring simmer for 2 minutes.
  • Remove scallops and shrimps from casserole set aside.
  • Mix cold water into casserole.
  • Stir in Tabasco sauce and Worcestershire sauce.
  • Cook for 5 minutes, over high heat reserve.
  • Into a clean casserole, melt remaining 1 tablespoon (15 mL) butter, over low heat.
  • Mix in flour, until well blended.
  • Cook for 2 minutes.
  • Slowly stir in reserved liquid.
  • Lower heat well mix in cream.
  • Cook for 5 minutes, stirring, over low heat.
  • If desired, thicken sauce.
  • Mix in reserved scallops and shrimps reheat for 2 to 3 minutes.
  • Preheat oven at 'broil'.
  • Remove from heat.
  • Evenly pour into eight (8) shells sprinkle with Gruyere cheese.
  • Broil for 5 minutes.
  • Serve the Christmas Eve Shells immediately.

This recipe for Christmas Eve Shells serves/makes: 8

The Christmas Eve Shells recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)

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