All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 16 fresh shrimps, shelled
• 16 fresh scallops
• 1 tablespoon (15 mL) butter
• 1 cup (250 mL) fresh mushrooms, cleaned and diced
• 1 tablespoon (15 mL) freshly chopped parsley
• 1/2 teaspoon (2.5 mL) fennel seeds
• 1/2 cup (125 mL) white wine
• 1/2 cup (125 mL) cold water
• 1 1/2 cups (375 mL) light cream, warm
• 1 teaspoon (5 mL) lemon juice
• 1 teaspoon (5 mL) cornstarch
• 2 tablespoons (30 mL) cold water
• 1/4 teaspoon (1 mL) Tabasco sauce
• Salt and pepper, to taste
• 4 flaky pastry shells, baked

How to cook:

• Melt butter into a fry pan mix in mushroom dices, shrimps, scallops, parsley and fennel seeds.
• Pour in white wine and 1/2 cup (125 mL) cold water salt and pepper.
• Cover bring to a boil.
• Mix in shrimps and scallops mixture simmer, over low heat, for 3 to 4 minutes on each side.
• Using a slotted spoon, remove shrimps and scallops to a bowl set aside.
• fry pan back over heat, bring liquid to a boil, over medium heat.
• Stir in cream bring once more to a boil.
• Salt and pepper stir in lemon juice.
• Mix together cornstarch and remaining 2 tablespoons (30 mL) cold water.
• Stir into creamy sauce.
• Bring to a boil, stirring, for 1 minute.
• Mix in reserved shrimps and scallops stir in Tabasco sauce.
• Mix simmer for 2 minutes, over very low heat.
• Fill pastry shells with mixture and serve.

Note:

1 serving: 616 Calories, 28 g Carbohydrates, 36 g Proteins, 40 g Fat, 0.3 g Fibers.

This recipe for Shrimp and Scallop Pastry Shells serves/makes: 4

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Main Ingredient: Seafood Mix
Preparation Method: Poached/Simmered