Bouchees Aux Fruits De Mer

Recipe from Southern Living

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


  1. Bake pastry shells according to package directions. Set aside.
  2. Place fresh parsley sprigs, fresh thyme sprigs, and bay leaf on a 6-inch square of cheesecloth; tie with string. Set aside.
  3. Melt 2 tablespoons butter in a large skillet over medium heat; add shrimp, scallops, and crawfish, and saute 4 minutes or until done. Stir in 1/2 cup wine and 2 tablespoons flour, and cook, stirring occasionally, 5 minutes. Remove from skillet, and set aside.
  4. Melt 1 tablespoon butter in a Dutch oven over medium heat; add shallots and mushrooms, and saute until tender. Stir in remaining 1 cup wine and herb bag. Bring to a boil. Stir in clam juice, and cook until liquid is reduced to 1 1/2 cups (about 15 to 20 minutes). Discard herb bag.
  5. Melt remaining 2 tablespoons butter in skillet over medium heat, and add 1/3 cup flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir into mushroom mixture.
  6. Stir together yolk and sour cream. Add to mushroom mixture; cook over low heat, stirring constantly, 5 to 6 minutes. Stir in salt and pepper. Spoon evenly into pastry shells, and top with seafood sauce. Garnish, if desired.
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