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Christmas Eve Shells Recipe

Serves/Makes: 8

Ingredients:

• 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:

• 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

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Main Ingredient: Seafood Mix
Preparation Method: Broiled/Grilled

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